JP7190318B2 - Fried food manufacturing method - Google Patents

Description

TECHNICAL FIELD The present invention relates to a method for producing fried food, and more particularly to a production method capable of producing fried food with excellent coating appearance and texture and juicy ingredients using heating means using superheated steam.

In general, fried foods include tempura, fritters, fried chicken, tatsuta-age, fried bread crumbs, etc. That's what I mean. In recent years, methods for producing fried foods and fried-food-like foods have also been developed using cooking methods using jet ovens and superheated steam cookers, in addition to frying with oil.

For example, in Patent Document 1, the object is to eliminate the problem that fried foods become high in calories, and to provide a method for producing fried foods that can reduce the calories of fried foods. A method for producing a fried food is disclosed, which is characterized in that the fried food is directly heated by spraying superheated steam onto the fried food material sprinkled with flour and powdered to produce the fried food. In addition, Patent Document 2 aims to provide a method and an apparatus for continuously cooking, deoiling, and oil-saving food materials such as deep-fried, batter-fried, and fried food materials using superheated steam. , Deep-fried, batter-fried, fried, etc. Food materials with starch, flour or bread crumbs on the surface are placed in a low-pressure high-temperature superheated steam device at an optimum pressure and a low-pressure high-temperature superheated steam atmosphere of about 200 to 600 ° C. A food cooking, deoiling, and oil-saving method using superheated steam is disclosed, which is characterized in that the food material is fried in the air, batter-fried, fried, or the like.

JP 2006-149207 A JP-A-8-173059

However, since the purpose of these methods is to reduce the amount of oil contained in fried food, if the oil flavor and appearance peculiar to oil frying are inferior, or if the starch contained in the coating material is not gelatinized, The batter of the fried food obtained may become powdery. In terms of appearance and texture of the batter of the fried food, the quality was inferior to that of the fried food obtained by general cooking with oil.

On the other hand, according to the studies of the present inventors, it was found that the ingredients of fried food-like foods cooked using a heating means using superheated steam are more juicy than fried food obtained by general cooking with oil. there is Accordingly, an object of the present invention is to provide a method for producing fried food with excellent coating appearance and texture and juicy ingredients by using heating means using superheated steam.

The inventors of the present invention conducted various studies on the production conditions of fried foods, and found that the above problems can be solved by frying the fried foods under predetermined conditions before heating with superheated steam.

That is, the above object includes a step of attaching a coating material to ingredients to prepare a fried dough with a coating layer, the fried dough is heated and colored in frying oil at a temperature of 170 ° C. or higher, and a primary heating step of obtaining a primary heated product by heating under conditions in which the central portion of the ingredients is not substantially denatured by heating, and heating and denaturing the primary heated product to the central portion of the ingredients with superheated steam. A secondary heating step of heating under such conditions, and before or at the same time as the coating material is attached, a fat composition containing edible oil is attached to the ingredients. is achieved by the manufacturing method of In the present invention, as described above, "fried food" refers to ingredients such as seafood and processed marine products, livestock meat and processed meat products, vegetables and processed vegetable products, and batter and / or breaders are attached as coating materials. It means the food made edible by heat treatment such as frying. Here, "batter" means a fluid used in the production of food by adding water to a batter material containing raw flour such as grain flour, starch, and other auxiliary materials to make it uniform, and "breader" means grain flour and starch. , raw material powder such as bread crumbs, cracker powder, and other secondary materials. Specific examples of fried foods include fried chicken, deep-fried Tatsuta, tempura, fritters, and breaded fried foods.

According to the method for producing fried food of the present invention, it is possible to easily produce fried food with excellent coating appearance and texture and juicy ingredients.

The method for producing fried food of the present invention includes a step of attaching a coating material to ingredients to prepare a fried dough having a coating layer, the fried dough in frying oil at a temperature of 170 ° C. or higher, and the coating layer is heated and colored. and a primary heating step of obtaining a primary heated product by heating under conditions in which the center of the ingredients is not substantially denatured by heating, and heating the primary heated product to the center of the ingredients with superheated steam. and a secondary heating step of heating under conditions for denaturation. The fried seeds are first heated with relatively high-temperature frying oil to heat and color the coating layer, and the starch contained in the coating layer is sufficiently gelatinized, and the ingredients are not substantially denatured by heating up to the center. After heating for a short time, secondary heating with superheated steam is performed so that the center of the ingredients is heated and denatured, so that the appearance and texture of the batter are excellent, and the ingredients are juicy. can be manufactured. In the present invention, "not substantially heat denatured to the center" means that the center of the ingredients immediately after frying is not heat denatured until edible. It means that the temperature has not reached 60°C, preferably has not reached 50°C, more preferably has not reached 40°C, even more preferably has not reached 30°C. As shown in Examples described later, when the temperature of the frying oil in the primary heating step is lower than the above, the above effect cannot be obtained. This is because if the temperature of the frying oil is lower than the above, if the coating layer is heated until it is colored, the heat denaturation of the center part of the ingredients will progress, and the effect of secondary heating by superheated steam cannot be obtained. Conceivable.

In the present invention, in the primary heating step, the coating layer of the fried seeds is well heated and colored, and as described above, it is preferable to heat the inside of the ingredients so as not to heat denature as much as possible. The temperature is preferably high within a range in which the coating layer of the fried seeds is not scorched. Therefore, the temperature of the frying oil is preferably 180° C. or higher, more preferably 185° C. or higher, still more preferably 190° C. or higher, and particularly preferably 200° C. or higher. Moreover, the temperature of the frying oil is preferably 220° C. or lower, more preferably 210° C. or lower. The heating time in the primary heating step can be appropriately adjusted depending on the size of the ingredients, the temperature of the frying oil, etc., and is usually 10 seconds to 3 minutes, preferably 30 seconds to 2 minutes, more preferably 35 seconds to 1 minute. 30 seconds, more preferably 40 seconds to 1 minute 30 seconds.

In the present invention, the temperature of the superheated steam in the secondary heating step is not particularly limited as long as the ingredients of the primary heated product can be thermally denatured up to the central portion. The temperature of the superheated steam is preferably 120 to 400°C, more preferably 150 to 300°C, even more preferably 170 to 250°C. The heating time in the secondary heating step can be appropriately adjusted depending on the size of the ingredients, the temperature of the superheated steam, etc., and is usually 3 to 10 minutes, preferably 4 to 9 minutes, more preferably 5 to 8 minutes. . For heating with superheated steam, a commercially available oven using superheated steam can be appropriately selected and used. Moreover, in the present invention, the primary heating step and the secondary heating step need not be performed continuously. For example, after the primary heating step, one or more additional steps such as refrigeration or frozen storage, transportation to another location, seasoning, etc. are performed as necessary, and then the secondary heating step is performed. You can do it.

In the present invention, the step of preparing fried seeds is not particularly limited and can be carried out according to a conventional method. For example, meat and processed meat products, seafood and processed marine products, vegetables and processed vegetable products, etc. Directly, or by immersing in pretreatment liquid such as seasoning liquid, immersion liquid, etc. After adhering, it is possible to prepare fried seeds having a coating layer by immersing it in batter as a coating material or covering it with a breader to attach the batter and/or breader. The breader may be attached after the batter is attached to the ingredients. Especially when a breader is used as the coating material, it is preferable that the coating material is a breader in that the juiciness of the ingredients is greatly improved compared to the fried food obtained by general frying.

In the present invention, it is preferable to attach an oil-and-fat composition containing an edible oil to the ingredients before or simultaneously with the coating material. As a result, as shown in Examples described later, it is possible to produce deep-fried food in which the ingredients are more juicy. There are no particular restrictions on the means for attaching the oil and fat composition to ingredients, and conventional methods such as dipping, spraying, and kneading can be used. Specifically, when the oil and fat composition is directly attached to the ingredients, or the pretreatment liquid is attached to the ingredients as described above, the oil and fat composition is attached to the ingredients at the same time as the pretreatment liquid. Alternatively, the oil and fat composition can be applied after the pretreatment liquid has been applied to the ingredients. It is preferable to adhere the oil and fat composition after applying the pretreatment liquid to the ingredients. Further, when using batter as a coating material, the oil and fat composition can be mixed in the batter and attached to the ingredients at the same time as the coating material, and when using a breader as the coating material, the oil and fat composition can be attached to the ingredients at the same time as the breader. The edible oils and fats are not particularly limited. Vegetable oils and fats such as peanut oil, palm oil, palm kernel oil, coconut oil and cacao butter; animal oils and fats such as beef tallow, lard, fish oil and whale oil; Processed oils and fats, and mixed oils and fats in which two or more of these oils and fats are combined can be used.

Furthermore, in the present invention, the oil and fat composition preferably contains an emulsifier. Thereby, peeling of the coating layer of fried food can be suppressed. The content of the emulsifier in the oil and fat composition is not particularly limited, but is preferably 0.05 to 8% by mass, more preferably 0.1 to 5% by mass, more preferably 0.1 to 5% by mass, based on the total mass of the oil and fat composition. .2 to 3% by mass. The emulsifier is not particularly limited, and emulsifiers commonly used in food can be appropriately used. Examples include polyglycerin fatty acid esters (including polyglycerin condensed ricinoleic acid esters), glycerin fatty acid esters, organic acid monoglycerides, monoglycerides, sorbitan fatty acid esters, propylene glycol fatty acid esters, sucrose fatty acid esters, and lecithins. In the present invention, the emulsifier preferably has an HLB of 8 or less. Emulsifiers may be used singly or in combination. In addition, when using the oil-fat composition containing the emulsifier, the oil-fat composition in which the edible oil-and-fat and the emulsifier are mixed in advance may be used. A mixture may also be used.

In the present invention, the composition of the coating material is not particularly limited as long as it does not impair the effects of the present invention, and coating materials used for normal fried foods can be appropriately blended. For example, raw material flours include soft flour, all-purpose flour, semi-strong flour, strong flour, whole wheat flour, durum wheat flour, rice flour, barley flour, soybean flour, buckwheat flour, rye flour, white sorghum flour, corn flour, and these flours. Corn starch, waxy corn starch, high amylose corn starch, potato starch, tapioca starch, wheat starch, sago starch, rice starch, sweet potato starch, etc., and physical, Examples include starches such as modified starches that have undergone chemical processing singly or in combination; bread crumbs; cracker powder and the like. In addition, auxiliary materials include, for example, carbohydrates such as dextrin, oligosaccharide, glucose, sucrose, and maltose; oils such as vegetable oils, animal oils, processed oils, and powdered oils; egg white powder, egg yolk powder, Protein ingredients such as whole egg powder, wheat protein, milk protein, soybean protein; gas generating agents such as baking soda (sodium hydrogen carbonate), ammonium carbonate, calcium carbonate, and tartaric acid, potassium hydrogen tartrate, dihydrogen phosphate Raising agents such as baking powder containing acidic agents such as sodium; thickeners such as curdlan, xanthan gum, guar gum, tamarind gum, locust bean gum, gellan gum, and carrageenan; salt, sodium glutamate, protein hydrolysate, powder Seasonings such as soy sauce; extracts such as yeast extracts, meat or seafood-derived extracts; emulsifiers such as glycerin fatty acid esters and lecithin; mentioned. The coating material in the present invention can be used as a breader by appropriately selecting and mixing these materials, and can be used as a batter by mixing with a liquid material such as water.

In the method for producing fried food of the present invention, the fried food is not particularly limited, and examples thereof include fried chicken, breaded fried food, tempura, and fritters.

EXAMPLES The present invention will be described in detail below with reference to examples.
1. Manufacture of fried food (fried chicken) using a breader Fried chicken is selected as a fried food that uses a breader as a coating material, and about 350 g (10 slices) of chicken thigh is added to fried chicken powder ("fried chicken salty", Showa Sangyo Co., Ltd.) was sprinkled and adhered. Thereafter, the fried chicken was obtained by heating and cooking with the heating method, heating temperature, and heating time shown in Table 1 for each example and comparative example. In addition, soybean oil (Showa Sangyo Co., Ltd.) was used for frying, and heating with superheated steam was performed using a superheated steam cooker ("350 steam DC oven (small conveyor type)" Naomoto Kogyo Co., Ltd.). did. In addition, as shown in Table 1, for Examples 8 and 9, the chicken thighs were coated with an edible oil and an emulsifier as pretreatment oil and fat compositions before being coated with the breader. 4 g of B and 4 g of water were kneaded and adhered. After that, it was covered with a breader to adhere to it and cooked by heating.
2. Manufacture of fried food using batter (fried chicken, fried shrimp, tempura) Fried food, fried shrimp, and tempura were selected as fried food using batter as a coating material.
For the fried chicken, about 350 g (10 slices) of chicken thigh was kneaded with 105 g of batter, which is a mixture of 55 g of fried chicken powder ("Karaage powder salty", Showa Sangyo Co., Ltd.) and 50 g of water. attached. After that, it was cooked according to the heating method, heating temperature, and heating time shown in Table 2 for each example and comparative example to obtain fried chicken. In addition, in Example 12, 4 g of rapeseed oil (Showa Sangyo Co., Ltd.) was rubbed and adhered to the chicken thigh meat as a fat and oil composition for pretreatment before the batter was rubbed. After that, the batter was kneaded and adhered, and then heated and cooked.
For fried shrimp, 10 shrimp (standard size: 13/15) were dusted with flour, and then batter mixed with 100 g of batter mix ("Batter Mix T-51", Showa Sangyo Co., Ltd.) and 300 g of water. The shrimp was immersed in the batter, and bread crumbs were attached thereon. After that, the fried shrimp was obtained by cooking with the heating method, heating temperature, and heating time shown in Table 2 for each example and comparative example.
For the tempura, 10 shrimp (standard size: 21/25) were sprinkled with tempura powder ("Showa tempura powder", Showa Sangyo Co., Ltd.) as dusting powder, and mixed with 100 g of the tempura powder and 160 g of water. The shrimp was immersed in the batter to adhere the batter to the shrimp. After that, it was cooked according to the heating method, heating temperature, and heating time shown in Table 2 for each example and comparative example to obtain tempura.

3. Evaluation of fried food 1. and 2. Appearance, texture of batter, and juiciness were evaluated according to the following criteria. The evaluation was performed by a panel of 10 experts, and the evaluation results were shown as the average value of the evaluation points.
(1) Appearance 5: Very good coloring, very good appearance as fried food 4: Good coloring and good appearance as fried food 3: Slightly lacking in coloring, but within an acceptable range 2: Slightly poor coloring, good appearance as fried food Poor appearance 1: Poor coloring and extremely poor appearance as fried food (2) Texture of batter 5: Very good 4: Good 3: Acceptable range 2: Slightly powdery, poor 1: Powdery Poor feeling, extremely bad (3) Juicy feeling 5: Ingredients are very juicy, extremely good 4: Ingredients are juicy, good 3: Juicy feeling of ingredients is felt 2: Ingredients The juiciness of the ingredients is somewhat insufficient.

As shown in Table 1, in the primary heating step, fried seeds with a coating layer are fried in frying oil at a temperature of 170 to 200 ° C. for a short time, and then in the secondary heating step, by superheated steam cooking to 120 to 300 ° C. The fried chicken of Reference Examples 1 to 7 and Examples 8 to 9 obtained by sufficient heat treatment at a temperature of (using a breader as a coating material) has a good appearance and a texture of the coating, and The ingredients were juicy and finished well. On the other hand, in Comparative Example 1 in which only oil was heated in one step and in Comparative Example 3 in which it was heated in two steps, the appearance and the texture of the clothes were evaluated as good, but the ingredients were inferior in juiciness. In Comparative Example 2, which was heated in one step only by superheated steam cooking, the juicy feeling of the ingredients was good, but the evaluation of the appearance and the texture of the coating was very poor. In Comparative Example 4, in which the frying oil temperature was set to 160° C. in the primary heating, the texture of the batter and the juiciness of the ingredients were evaluated as acceptable, but the appearance was inferior. Therefore, by performing a primary heating step with frying oil at 170 ° C. or higher and a secondary heating step with superheated steam, it is possible to produce fried food with excellent appearance and texture of the batter and juicy ingredients. was done. Furthermore, when comparing Reference Example 4 with Examples 8 and 9 in which the ingredients were pretreated with a fat composition containing edible fats and oils (containing an emulsifier), Examples 8 and 9 are better for the ingredients. It was highly rated for its juiciness. Therefore, in the method for producing fried food of the present invention, the juicy feeling of the ingredients can be further improved by attaching the oil and fat composition containing edible oil before or at the same time as the coating material is attached to the ingredients. suggested that it could be done. By using the fat and oil composition containing the emulsifier, peeling of the coating layer of the fried food was suppressed as compared with using only the edible fat and oil.

Also, as shown in Table 2, in the primary heating step, the fried seeds with a coating layer are fried in frying oil at a temperature of 170 to 200 ° C. for a short time, and then in the secondary heating step, overheating at a temperature of 200 ° C. Fried chicken of Reference Examples 10 to 11 and Example 12 obtained by sufficient heat treatment with steam, fried shrimp of Reference Examples 13 and 14, and tempura of Reference Examples 15 and 16 (all use batter as a coating material) had a good appearance and texture of the batter, and the ingredients were juicy and finished well. On the other hand, the fried chicken of Comparative Example 5, the fried shrimp of Comparative Example 6, and the tempura of Comparative Example 7, which were heated in one stage only with oil, were all evaluated for the appearance and the texture of the clothing. The juiciness of the material was inferior. Therefore, it was suggested that in the method for producing deep-fried food of the present invention, even when batter is used as a coating material, the same effect as when a breader is used can be obtained. In addition, when comparing Reference Example 11 and Example 12 in which the ingredients were pretreated with rapeseed oil, Example 12 was rated higher for the juiciness of the ingredients. Therefore, in the method for producing fried food of the present invention, even when batter is used as the coating material, before attaching the coating material to the ingredients or at the same time as attaching the coating material to the ingredients, by attaching the oil composition containing edible oils and fats, It was suggested that the juiciness of ingredients could be improved. In addition, the results of Example 12 suggested that the effect can be obtained even if the oil composition is used only as an edible oil.

From the above, it was suggested that the method for producing fried food of the present invention can produce fried food with excellent coating appearance and texture and juicy ingredients.

The present invention is not limited to the configurations and examples of the above embodiments, and various modifications are possible within the scope of the gist of the invention.

INDUSTRIAL APPLICABILITY According to the present invention, it is possible to easily produce fried foods with excellent coating appearance and texture and juicy ingredients.

Claims (5)

A step of preparing fried seeds having a coating layer by attaching a coating material to the ingredients,
The fried seeds are heated in frying oil at a temperature of 170° C. or higher under conditions such that the coating layer is heat-colored and the center of the ingredients is not substantially denatured by heating to obtain a primary heated product. A primary heating step, and a secondary heating step of heating the primary heated product with superheated steam under conditions such that the center of the ingredients is denatured by heating,
including
Before attaching the coating material or simultaneously with the coating material, a fat composition containing an edible oil is attached to the ingredients.
A method for producing fried food, characterized by: The method for producing fried food according to claim 1 , wherein the oil and fat composition contains an emulsifier. 3. The method for producing fried food according to claim 2, wherein the emulsifier has an HLB of 8 or less. The method for producing fried food according to any one of claims 1 to 3, wherein the frying oil has a temperature of 190 to 220°C. The method for producing fried food according to any one of claims 1 to 4 , wherein the coating material is a breader.