JP6687446B2 - Method for producing dried fried food - Google Patents

Description

  The present invention relates to a method for producing a dried fried food.

  Conventionally, as dried fried foods, there are dried tempura for instant noodles and the like. As a technique related to a method for producing dried tempura, for example, techniques such as Patent Documents 1 to 3 are disclosed.

  Patent Document 1 is a technology relating to a method for producing instant tempura that can be stored for a long period of time. After lightly frying the deep-fried seeds, they are put on clothes and stored in a mold, and then subjected to thermoforming treatment by applying hot oil. After that, the technology related to the method for producing the instant tempura for secondary oil frying is described.

  Patent Document 2 is a technique relating to an industrial production method of tempura having a high degree of swelling and a large degree of disorder (degree) of fried flowers, in which a pre-filling oil and a tempura batter are put on a dish form to form a dish form. A technique is described in which a detachable tubular member that is substantially in conformity with the inner method is placed, high-temperature oil is showered from the upper portion of the barrel, then the tubular member is separated from the dish mold, and then oil is frying.

  Patent Document 3 is a technology related to dried tempura that allows long-term storage of the product by sufficiently evaporating water from the fried seeds, and the surface of an unheated tempura table made of tempura material or a tempura table immediately after starting heating, There is described a technique relating to dried tempura obtained by attaching fried seeds that have been fried in advance and integrating them, fried them with heated cooking oil, and then deoiling them.

  However, the dried tempura produced by these techniques has a plate-like shape when the fried seeds are topped on or mixed with the batter, and the froth is blown by a puffing agent or showered with hot oil. As a result, the plate-shaped upper surface had irregularities, but the shape was different from the so-called flower-blowing structure in which the clothes peculiar to tempura blossomed.

JP-B-58-52624 JP-A-6-343402 Japanese Patent No. 2978438

  An object of the present invention is to provide a method for producing a dry fried food having a tempura-like flower bloom structure.

  The inventors have diligently studied in preparing dried tempura, which is a dried fried food having a tempura-like flower structure, but the surface of the dried tempura was formed by showering the puffing agent with a conventional puffing agent or heated oil. A crispy texture was obtained only by making irregularities on the surface, but dried tempura having a flower-blowing structure in appearance could not be obtained.

  As a result of earnest research, after producing a batter having a flower-blossom structure, a plate-shaped batter that binds to the batter having the flower-blossom structure is formed on the lower side of the batter having the flower-blossom structure for shape retention. The present inventors have found that dried tempura having a tempura-like flowering structure can be produced by drying and then drying the present invention, and completed the present invention.

  That is, after submerging the frying formwork, which has a dish-shaped formwork under the cylindrical formwork, in the oil in a state where a part of the cylindrical formwork jumps above the oil surface, The primary batter making step of producing a primary garment having a flower-blowing structure by pouring the primary batter solution into and frying, and the frying formwork until the dish-shaped formwork of the frying formwork appears on the oil surface. By moving the tubular mold, or in a state where it is not removed, the primary garment produced in the primary garment making step is placed on the dish-shaped mold, and the secondary batter liquid is placed on the dish-shaped mold. After the secondary garment making step, the second garment making step in which a plate-like secondary garment is made under the primary garment so as to bind to the primary garment by heating and heating at the surface layer of the oil surface The fried food product is obtained by submerging the fried food product in which the primary garment and the secondary garment are bound in the dish-shaped mold or the frying mold in oil. A method for producing a dried fried food, comprising: removing the dish-shaped frame or the framing frame and immersing the fried food in oil and immersing the fried food in a frying process to dry the fried food. .

  When adding ingredients such as deep-fried tofu in the present invention, it is preferable to add the primary batter solution and then add the topping ingredients.

  According to the present invention, it is possible to provide a method for producing a dried fried food having a tempura-like flower bloom structure.

It is a perspective view of the example of the form for frying which is an embodiment of the present invention. It is a side view of the example of the form for frying which is an embodiment of the present invention. It is a perspective view of the modification of the form for frying which is an embodiment of the present invention. It is explanatory drawing of the manufacturing process of the dried fried food which is embodiment of this invention. 1 is a photograph of dried tempura which is a dried fried food produced in Example 1 of the present invention and a conventional dried tempura which is Comparative Example 1.

1 Cylindrical Form 2 Dish Form 3 Fry Form 4 Primary Batter Liquid Filling Nozzle 5 Primary Batter Liquid 6 Cloth Piece 7 Fried Ball 8 Small Shrimp 9 Primary Cloth 10 Secondary Batter Liquid Filling Nozzle 11 Secondary Batter Liquid 12 2 Next clothing 13 Fry food (tempura)
14 Suppressor 15 Dried fried food (Dried tempura)
A oil level

  Hereinafter, the present invention will be described in detail. However, the present invention is not limited to the following description. Examples of the dried fried food in the present invention include dried tempura and snacks.

  First, the batter raw material used in the production of the dried fried food of the present invention is mainly wheat flour, and if necessary, rice starch, potato starch, corn starch, various starches such as tapioca starch, wheat starch and rice starch, and modified starch thereof. Protein materials such as soybean protein, egg white powder, whole egg powder, and wheat protein can be used as auxiliary materials. In addition, salt, sodium glutamate, seasoning materials such as powders of fish and vegetables and protein hydrolysates, swelling agents such as baking powder, edible oils and fats, emulsifiers such as glycerin fatty acid esters, pigments, phosphates, and polymeric phosphates. , And an antioxidant such as tocopherol can also be used. These batter raw materials are dissolved with water to obtain a batter liquid.

  In the present invention, a primary batter solution for forming a flower bloom structure and a secondary batter solution for forming a plate-like garment to bind with a flower bloom structure garment under the garment forming a flower bloom structure are prepared. To do.

  The primary batter solution is required to form a flower bloom structure in the first coat making step described later, and the solid content of the primary batter solution is preferably 17 to 33% by weight. The solid content refers to a value obtained by subtracting the water content% by weight of the batter solution when the weight of the batter solution is 100% by weight (when the edible oil and fat is added, the weight% of the added edible oil and fat is also subtracted). When the solid content is less than 17% by weight, the primary batter solution is finely scattered and dispersed when it is put into the frying mold in the later-described first coat making step, and it is difficult to obtain a flower bloom structure. On the other hand, when the solid content is more than 33% by weight, the primary batter solution does not bloom cleanly and becomes a dumpling. The more preferable solid content of the primary batter is 20 to 30% by weight.

  The secondary batter liquid is required to form a plate-shaped batter by uniformly and quickly spreading over the entire dish-shaped mold when the second batter liquid is put into the dish-shaped mold in the second batter making process described later. The solid content of is preferably 10 to 25% by weight. When the solid content is less than 10% by weight, it spreads uniformly over the entire dish-shaped mold, but the plate-shaped batter is fragile, and the finished dried fried food is structurally fragile. On the other hand, when the solid content is more than 25% by weight, the batter hardly spreads over the entire dish-shaped mold. The more preferable solid content of the secondary batter liquid is 14 to 20% by weight.

  Next, a dried fry food is manufactured using the prepared batter liquid and frying mold. The frying oil is not particularly limited as long as it is an edible oil and fat, for example, soybean oil, rice white squeezing oil, rapeseed oil, corn oil, olive oil, sesame oil, vegetable oil such as palm oil, and lard, animal oil such as beef tallow. Can be mentioned. Of these, semisolid oils such as palm oil and lard are preferably used for long-term storage at room temperature.

  As shown in FIGS. 1 and 2, a frying mold 3 according to the present invention comprises a cylindrical mold 1 and a dish-shaped mold 2. As shown in FIG. 2, the frying mold 3 may be in a state in which the dish-shaped mold 2 is located below the cylindrical mold 1, and the cylindrical mold 1 and the dish-shaped mold 2 are in contact with each other. However, it may be separated. The contact state is preferable because the primary garment easily fits in the tubular mold 1 in the primary garment production process described below. When used in a separated state, it is preferable to use the cylindrical form 1 and the dish form 2 as close as possible.

  The shape of the cylindrical form 1 is not particularly limited, and may be cylindrical or prismatic as long as the upper and lower sides of the cylindrical form 1 are open. A plurality of oil inlets and small holes may be provided on the side surface of the cylindrical formwork 1 to facilitate the inflow of oil. In this case, the oil in the frying formwork 3 when the primary batter liquid is introduced It is possible to suppress the temperature drop.

  The shape of the dish-shaped mold 2 is not particularly limited, and the bottom surface may be circular or quadrangular, but the bottom surface is preferably non-open. When a large number of small holes are provided on the bottom surface, it is preferable in terms of oil inflow, but the primary batter liquid or the secondary batter liquid is less likely to be peeled off from the dish-shaped mold 2, and the traces of the shape of the small holes are the primary clothes or It is not preferable because it attaches to the secondary clothing. Moreover, the top surface of the dish-shaped mold 2 is larger than the bottom surface, and the side surfaces are inclined so as to open outward along the bottom surface, so that the dish-shaped mold 2 can be formed after the secondary garment manufacturing process described later. 2 is preferable because the fried food is easily peeled off. The height of the side surface of the plate-shaped mold 2 may be higher than the thickness of the plate-shaped secondary garment produced in the secondary garment production process described later, but if it is too high, the primary garment and the secondary garment are bound together. Since it is difficult to do so, it is preferably about 0.5 cm to 2 cm.

  Further, as shown in FIGS. 1 and 2, the tubular form 1 and the dish-shaped form 2 of the frying form 3 may be detachable, and as shown in FIG. 3, the cylindrical form 1 and the dish-shaped form 2 may be detachable. The two may be integrated.

  First, the frying mold 3 composed of the cylindrical mold 1 and the dish-shaped mold 2 as shown in FIG. It is submerged so as to come out from the surface A, and the primary batter liquid 5 is put into the frying mold 3 as shown in FIG. 4 (b). As shown in FIGS. 4 (b) and 4 (c), the poured primary batter liquid 5 once sinks and adheres to the dish-shaped mold 2 and then floats up vigorously, so that the cylindrical mold 1 is 2 cm above the oil level. It is preferable that it is higher than the above. In addition, since the flower-like structure is formed when the primary batter liquid 5 sinks and adheres to the bottom surface of the dish-shaped mold 2 and then floats up, it is beautiful if the position of the dish-shaped mold 2 in the oil is too shallow. The flower-shaped structure is unlikely to occur, and it is preferable that the dish-shaped mold 2 be submerged by 2 cm or more deeper than the oil surface A. As shown in FIGS. 4 (d) and 4 (e), by providing the tubular mold 1, each flower-blossom-shaped piece of clothing 6 has a flower-blossom structure in a state in which it is kept in a cohesive shape without diffusion. It becomes the primary clothing 9.

Further, if the filling amount of the primary batter liquid 5 is too small, the primary batter 9 does not have a solid shape, and if the filling amount is too large, it is difficult to form a beautiful flower bloom structure. Therefore, the addition amount of the primary batter liquid 5 is preferably such that the solid content is 0.10 to 0.25 g / cm ² with respect to the area of the opening surface of the cylindrical mold 1. Further, it is preferable that the primary batter liquid 5 is not charged all at once, but is gradually and evenly charged into the frying mold for about 15 to 30 seconds.

  As shown in FIG. 4D, when the topping ingredient or the like is added, it is preferable to add the primary batter liquid 5 after the addition. It is preferable to add the primary batter solution 5 at a relatively early stage and before the flower bloom structure of the clothing piece 6 is fixed. Even if the flower pieces 6 are put in after the flower-blossom structure is fixed, the topping ingredients are unlikely to bind to the cloth pieces 6. It is preferable to add the primary batter solution 5 within 30 seconds after the completion of the addition.

  As the topping ingredient, for example, when the dried fried food 15 is dried tempura, seafood such as shrimp, squid, octopus, burdock, vegetables such as onions, carrots, leeks, meats such as pork and beef, fried balls Etc. In addition, in order to use these ingredients as toppings, it is preferable to dry them in advance or to use them in a state where they are fried or battered and fried to remove water.

  The frying time in the primary garment making process depends on the size of the dried fried food 15 to be produced and the thickness of the primary garment 9, and is not particularly limited, but the Hanasaki structure in which the clothing pieces 6 are bound together is fixed. For about 60 to 150 seconds after starting the introduction of the primary batter liquid 5, the frying may be performed.

  Next, after producing the primary garment 9 having a Hanasaki structure, the frying mold 3 is moved until the dish-shaped mold 2 of the frying mold 3 appears on the oil surface A as shown in FIG. 4 (f). If the tubular mold 1 of the frying mold 3 and the dish-shaped mold 2 are attachable / detachable, the tubular mold 1 is removed, and as shown in FIG. 3, the cylindrical mold 1 of the frying mold 3 is removed. In the case where the dish-shaped mold 2 and the dish-shaped mold 2 are integrated, the primary garment 9 produced in the primary-garment making process is placed on the dish-shaped mold 2 in the integrated state, and as shown in FIG. The secondary batter liquid 11 is poured into the mold 2 and heated on the surface layer of the oil surface A so as to bind with the primary garment 9 as shown in FIG. The secondary garment 12 is produced.

  Since only the primary garment 9 having the Hanasaki structure is structurally unstable and is broken into pieces during transportation, it is plate-shaped so as to bind to the primary garment 9 below the primary garment 9 to increase the strength. The secondary garment 12 is manufactured.

  When the thickness of the secondary garment 12 is thin, the strength of the dried fried food 15 is weak, and when the thickness of the secondary garment 12 is large, the strength of the dried fried food 15 is increased, but the flowering structure of the primary garment 9 is secondary. It is buried in the batter 12. Therefore, although depending on the thickness of the primary garment 9, it is preferable to add the secondary batter liquid 11 so that the thickness of the secondary garment 12 is 1 to 15 mm, more preferably 5 to 10 mm. Further, since the secondary batter liquid 11 needs to spread quickly over the entire dish-shaped mold, it is preferable that the secondary batter liquid 11 is charged as soon as possible, and it is preferable that the secondary batter liquid 11 is charged in about 1 to 10 seconds.

  The heating time in the surface layer of the oil surface A in the secondary garment making step depends on the size of the dish-shaped mold 2 and the thickness of the secondary garment 12, and is not particularly limited, but the primary garment 9 and the secondary garment are not particularly limited. It suffices that 12 is bound to some extent and the secondary garment 12 is easily peeled off from the dish-shaped mold 2 or the frying mold 3, and the heating time is about 30 to 90 seconds.

  As shown in FIG. 4 (i), when the secondary garment 9 is hardened to some extent, the dish-shaped mold 2 or the frying mold 3 is submerged in oil so that the dish-shaped mold 2 or the frying mold 3 is removed. The fried food 13 is removed. Since the separated fried food 13 has a high water content, it is fried in the surface layer of the oil surface A for about 10 to 60 seconds to remove the water, and then immersed in oil as shown in FIG. 4 (k). By frying so that the water content is 2 to 5% by weight, the dried fried food 15 is obtained as shown in FIG. 4 (j).

  There is no particular limitation on the method of dipping and frying the fried food product 13. For example, the dipping food may be forcibly dipping and frying with a net-shaped retainer 14, and in the case of continuous mechanical production, direct the oil surface A into the oil. A method of moving a net conveyor obliquely installed from above the oil surface A into the oil and immersing and dipping using the buoyancy can be mentioned.

  The frying time by the dipping fry changes depending on the size of the fried food 13 and the water content, and is not particularly limited, but the dipping frying may be performed for about 120 to 300 seconds so that the water content is 2 to 5% by weight. When the water content is lower than 2% by weight, the topping material and the primary garment 9 are discolored or burnt, which is not preferable. Further, if the water content exceeds 5% by weight, it is not preferable in terms of storability.

  The dried fried food 15 that has been fried and dried by immersion is deoiled by centrifugal deoiling or hot air, if necessary. It is also possible to sprinkle blue seaweed, dried leeks, etc. on the dried fried food 15 while still warm after the immersion frying drying. Next, the dried fried food 15 that has been dipped and fried is cooled by blowing air.

  The prepared dried fried food 15 can be used as an ingredient such as instant noodles in the case of dried tempura, and can be eaten as it is in the case of snacks.

  As described above, the frying formwork, which has the dish-shaped formwork at the bottom of the tubular formwork, is submerged in the oil with a part of the cylindrical formwork flying over the oil surface, and then the frying formwork. After adding the primary batter solution to the inside and frying to make a primary garment with a flower-blowing structure, move the frying formwork until the dish form appears above the oil surface, and remove the tubular formwork. Put the primary garment on the dish-shaped mold with or without removing it, pour the secondary batter liquid into the dish-shaped mold and heat it on the surface layer of the oil surface, and under the primary garment so as to bind with the primary garment. A plate-shaped secondary garment is made on the fried food, and the fried food with the primary garment and the secondary garment bound is removed from the mold by immersing the dish-shaped mold or the frying mold in oil. It is possible to provide a method for producing a dried fried food having a tempura-like flower-blowing structure by immersing it in a plate and dipping it in a fried food.

  The present embodiment will be described in more detail below with reference to examples.

(Example 1)
865 g of wheat flour, 50 g of corn starch, 50 g of rice flour, 10 g of salt, 3 g of sodium glutamate, 1 g of protein hydrolyzate, 20 g of baking powder, 0.5 g of pigment, 0.5 g of tocopherol were powder mixed to prepare 1 kg of batter powder.

  Water (785 g) was added to batter powder (300 g), and the mixture was rapidly stirred so as not to cause lumps to prepare a primary batter solution (solid content 24% by weight).

  Next, 1180 g of water was added to 300 g of the batter powder, and the mixture was rapidly stirred so as not to cause lumps to prepare a secondary batter solution (solid content 17.6% by weight).

  Then, in frying palm oil heated to 165 ° C., a frying form as shown in FIG. 1 (cylindrical form: diameter 95 mm, height 50 mm (cut 10 mm), dish form: top surface diameter 100 mm, bottom surface) As shown in FIG. 2, the diameter of 95 mm and the height of 10 mm) is sunk so that the cylindrical mold comes out of the oil surface by 2 cm while the cylindrical mold and the dish mold are in contact with each other, and the primary batter is placed in the frying mold. 45 g of the liquid was added over 20 seconds.

  10 seconds after the completion of the addition of the primary batter solution, 2 g of fried balls and 0.5 g of shrimp, which had been dried in advance, were added as topping ingredients.

  After adding the topping ingredients, continue to fry for 75 seconds to make a primary garment, then move the frying formwork so that the dish-shaped formwork appears above the oil surface, place the primary garment on the dish-shaped formwork, and pipe it. The shaped mold was removed, and 24 g of the secondary batter solution was put into the dish-shaped mold over 3 seconds.

  After adding the secondary batter solution, heat on the oil surface for 60 seconds to bind the primary garment and the secondary garment, and immerse the dish-shaped frame in the oil in a state where the primary garment and the secondary garment are hardened to some extent to form the primary garment and the secondary garment. The bound fried food was separated.

  The fried food separated from the dish-shaped frame was fried on the oil surface for 30 seconds, then immersed in the oil with a net-shaped metal net, and dipped and fried for 180 seconds.

  The dried fried food thus dipped and fried was centrifugally deoiled, topped with blue seaweed, and cooled to obtain a dried fried food (dry tempura) sample (water content 3% by weight).

(Comparative Example 1)
400 g of water was added to 300 g of the batter powder prepared in Example 1 and quickly mixed so as not to cause lumps to prepare a batter solution.

  After lightly pulling palm oil into the dish-shaped mold used in Example 1, 24 g of batter solution was added, and 2 g of deep-fried shrimp and 0.5 shrimp were added to the batter solution as a topping ingredient in a state of being spread over the whole. I put it in.

  Next, after showering 120 g of palm oil heated at 170 ° C. toward the batter liquid from a height 13 cm above the plate-shaped mold, the fried food was removed from the plate-shaped mold, and palm oil heated at 165 ° C. After frying for 40 seconds on the oil surface, it was immersed in oil and dipped for 6 minutes.

  The dried fried food that was subjected to the immersion frying was centrifugally deoiled, topped with blue seaweed, and cooled to obtain a dried fried food (dry tempura) conventional product sample (water content 3% by weight).

As shown in FIG. 5, it is understood that the dried fried food (dried tempura) produced in Example 1 has a beautiful tempura-like flower bloom structure on the surface. On the other hand, it can be seen that the conventional dried fried food (dried tempura) produced in Comparative Example 1 does not have a beautiful tempura-like flower bloom structure although the surface has irregularities.

Claims (2)

The frying formwork, which has a dish-shaped formwork at the bottom of the cylindrical formwork, is submerged in oil with a part of the cylindrical formwork jumping over the oil surface, and then placed in the frying formwork. A primary batter making step of producing a primary batter having a flower-blowing structure by adding batter liquid and frying,
The frying mold was moved until the dish-shaped mold of the frying mold came out on the oil surface, and the tubular mold was removed or not removed, and was produced in the primary clothing making step. The primary garment is placed on the dish-shaped mold, and the secondary batter liquid is put into the dish-shaped mold to heat it on the surface layer of the oil surface, and a plate is placed under the primary garment so as to bind with the primary garment. Secondary garment manufacturing step of manufacturing a second secondary garment,
After the secondary garment making step, the fried food by binding the primary garment and the secondary garment to the dish-shaped mold or the frying mold in oil is used to form the fried food with the dish-shaped mold. removed from the frame or the frying mold, the fried foods a method of manufacturing a drying fried foods comprising an immersion frying drying were immersed fried submerged in oil, a,
The solid content of the primary batter liquid is 17 to 33% by weight,
The method for producing a dried fried food, wherein the solid content of the secondary batter liquid is 10 to 25% by weight.   The method for producing a dried fried food according to claim 1, wherein in the primary batter making step, a topping ingredient is added after adding the primary batter liquid.

Images