JP7361531B2 - fried foods - Google Patents

Description

Background of the invention

FIELD OF THE INVENTION The present invention relates to fried foods.

Background Art When fried foods such as fried chicken are freeze-dried, the batter tends to crack or crumble, which impairs the appearance and marketability. However, there are almost no research reports addressing this issue. It is considered desirable to solve this problem when developing freeze-dried foods.

The present inventors have discovered that by shredding a battered fried food, stirring it, and molding it again, it is possible to obtain a food with reduced cracking and falling off of the batter, even when freeze-dried. The present invention is based on this knowledge.

Therefore, according to the present invention, a fried food is provided in which the batter does not easily crack or fall off even when freeze-dried.

The present invention includes the following inventions.
(1) A method for producing a fried food containing fried batter, comprising:
(a) A process of attaching batter to the inner dough and treating it with oil;
(b) shredding and stirring the fried product obtained by step (a); and (c) shaping the mixture obtained by step (b).
(2) The method according to (1) above, wherein the frying treatment in step (a) is performed at least until the batter becomes edible.
(3) The method according to (1) or (2) above, further comprising a step (d) of heating the mixture molded in step (c).
(4) The method according to any one of (1) to (3) above, further comprising the step of freeze-drying the food obtained by step (c) or step (d).
(5) A fried food produced by the method described in any one of (1) to (4) above.
(6) A fried food containing pieces of fried batter inside the inner part of the dough.
(7) The fried food according to (5) or (6) above, which is a freeze-dried food.

ADVANTAGE OF THE INVENTION According to this invention, the oil-coated food product is provided in which the batter does not easily crack or fall off even when dried, and this effect can be obtained even under severe drying conditions such as freeze-drying. Further, according to the present invention, it is also possible to produce a fried food with a new texture that has never been seen before.

Specific description of the invention

In the present invention, in the manufacturing process of fried foods having a fried batter, the fried product is shredded, mixed, and shaped after being fried to at least the extent that the batter becomes edible (cooked). , the following changes are added. With this manufacturing method, the batter in a deep-fried state is kneaded into the inside of the fried food, giving it a new texture without sacrificing the flavor of the food or the aroma characteristic of fried foods. To provide a fried food that does not easily crack or fall off.

The middle-sized dough used in the present invention is not particularly limited as long as it can be used as an ingredient in fried foods. Such a medium may be appropriately selected depending on the fried food to be produced.

According to one preferred embodiment of the present invention, the middle-sized meat used in the present invention contains meat or is meat itself. When using a dough containing meat, shredding and mixing after frying may yield a highly cohesive mixture, which may facilitate subsequent shaping. In the present invention, "meat" is not particularly limited as long as it is edible meat. The meat used in the present invention includes livestock meat, fish meat, and the like. Further, examples of livestock meat include chicken, duck, pork, beef, and mutton, and examples of fish include red sea bream, sea bass, salmon, cod, shishamo, flounder, smelt, Spanish mackerel, sardine, horse mackerel, and shark. Examples include. According to a preferred embodiment of the present invention, the meat used in the present invention is livestock meat, more preferably chicken meat. The ingredients other than meat contained in the middle-class dumplings may be appropriately selected depending on the type of fried food to be produced.

The coating material used in the present invention is not particularly limited as long as it is used in the production of battered fried foods. Such a coating material may be appropriately selected depending on the type of fried food to be manufactured. Further, as battering materials, solid ones such as fried chicken powder and breader, and fluid ones such as batter are known, but any type of batter can be used in the present invention. can. According to a preferred embodiment of the present invention, the batter used in the present invention is in a fluid state such as a batter.

According to a preferred embodiment of the present invention, the middle ingredient is chicken meat, and the coating material is batter for deep-frying. Since chicken karaage originally has a brown appearance, fried chicken foods produced using these materials according to the method of the present invention have a similar appearance to regular chicken karaage, and the batter is fried with oil. Because it is kneaded into the inside, the flavor of fried chicken is not compromised.

The frying process is necessary to harden the batter attached to the inside of the dough as a batter (preferably to make it edible), and it is not necessary for the inside of the inside of the dough to be cooked through to the center. This fried food treatment can impart a fragrant flavor to fried foods. If the middle dough is not cooked to the center, a cohesive mixture may be obtained when it is shredded and stirred afterwards, which may facilitate shaping in the next step. On the other hand, if a mixture with binding properties cannot be obtained when shredding and stirring, such as when cooking to the center of the medium, adding a binding material to the mixture can improve the binding properties. Certain mixtures can be obtained.

The fried product can be shredded by known means. A person skilled in the art can appropriately select a specific shredding means depending on conditions such as the state of the fried product, the type of middle dough, the type of batter, and the degree of heating. Additionally, if the minced meat contains meat, it is desirable to shred the fried product in such a way that a cohesive mixture is obtained when stirred. In order to obtain such cohesive properties, the shreds are so large that, when the meat contained in the meat is raw meat, the shredded meat is of a size that provides cohesive properties when the raw meat is stirred. It can be carried out. Such size varies depending on the type of meat and cannot be determined unconditionally, but for example, the length of the longest side of the piece of meat is 10 mm or less, preferably 7 mm or less, more preferably 5 mm or less, and even more preferably For example, the size is 4 mm or less, more preferably 3 mm or less.

Stirring after shredding the fried product can be performed by known means. A person skilled in the art can appropriately select a specific stirring means depending on conditions such as the state of the shredded fried product, the type of middle-class dough, the type of batter, and the degree of heating. In addition, when the middle dough contains meat, it is desirable to stir the fried product after shredding so as to obtain a cohesive mixture. It is sufficient that the adhesiveness is such that the mixture can be molded later. Furthermore, binding properties may not be obtained even with stirring, but in that case, a binding material can be added to the mixture to obtain a mixture with binding properties.

Shredding and stirring of the fried product can also be carried out simultaneously using one device.

The mixture obtained by shredding and stirring the fried product can be shaped into a desired shape, thereby obtaining the fried food product of the present invention.

Shaping can be carried out depending on the shape of the fried food to be produced. For example, the mixture may be shaped so as to obtain a fried food with the same shape as a normal fried food using the used filling and batter.

After shaping, the mixture may be further heated. In particular, if the molded mixture has not been heated to an edible extent, the heating after molding can be carried out so that the molded mixture becomes edible. Moreover, this heating can also impart a more fragrant flavor to the fried food. The specific means for this heating is not particularly limited, and may be any means such as heating in an oven or heating by frying (that is, second frying). Here, the term "frying food" in the present invention means a food that has been fried at least once during the cooking process. Therefore, even if the final heating means is not fried food, the food obtained according to the present invention is fried food. Further, the specific means of heating may be selected in order to adjust the texture and flavor of the fried food of the present invention to be produced. According to a preferred embodiment of the invention, the heating means is a frying process (that is, a second frying process).

The fried food of the present invention obtained by the above heat treatment may be eaten as is, or may be dried. As the drying means, known food drying means such as leaving the food still in the atmosphere, drying in the sun, and freeze drying can be used. Freeze-drying can be performed according to common methods such as vacuum freeze-drying

Dried products (especially freeze-dried products) of the fried foods of the present invention are suitable for eating in places where it is desired to maintain a highly sanitary environment, such as evacuation centers during disasters, because the coating does not easily crack or fall off. There is.

In the present invention, pieces of fried batter are included inside the inner part of the dough, thereby suppressing the batter from falling off of fried foods. Therefore, according to another aspect of the present invention, there is provided a fried food product comprising pieces of fried batter inside the dough. This fried food can also be a freeze-dried food.

The present invention will be specifically explained based on the following examples, but the present invention is not limited to these examples.

Examples and comparative examples: Production of fried foods and evaluation thereof
(1) Preparation of Batter Batter as a dressing material was prepared as follows.

Example 1 and Comparative Example 1
First, a specified amount of batter raw materials (100 g of powder (fried powder from SHOWA, soy sauce flavor, manufactured by Showa Sangyo Co., Ltd.) per 100 g of water) was put into a bowl and mixed for 1 minute with a whipper. The mixture was then stirred with a hand mixer for 1 minute. Thereafter, the stirred mixture was filtered through a punching ball, and the resulting fluid was used as a batter.

Example 2 and Comparative Example 2
First, a specified amount of batter raw materials (110 g of powder (Karaage No. 1: manufactured by Nippon Shokuken Co., Ltd.) per 100 g of water) was put into a bowl and mixed for 1 minute with a whipper. The mixture was then stirred with a hand mixer for 1 minute. Thereafter, the stirred mixture was filtered through a punching ball, and the resulting fluid was used as a batter.

(2) Preparation of a fried food product imitating fried chicken A fried food product imitating fried chicken was prepared as follows.

Example 1 and Example 2
First, 5g of the batter obtained in (1) above was attached to 20g to 26g of chicken thighs and fried in oil at 175°C for 45 seconds. The fried product was then cooled to 5°C. After cooling, the fried products were crushed with a whipper and roughly crushed, and then five fried products were stirred for 10 seconds using a Kenmix and shredded. The resulting mixture was weighed out in 15 to 20 g portions, remolded, and then frozen. Thereafter, each of the 10 frozen products was fried at 170° C. for 2 minutes and 30 seconds.

Comparative example 1 and comparative example 2
As a comparative example, ordinary fried chicken was prepared as follows. First, 5g of the batter obtained in (1) above was attached to 20g to 26g of chicken thighs, fried in oil at 175°C for 45 seconds, and then frozen. Thereafter, each of the 10 frozen products was fried in oil at 170°C for 3 minutes and 30 seconds.

When we ate the fried foods obtained in this way, we found that the fried foods of Examples 1 and 2 were easier to bite off, masticate, and swallow than conventional fried foods. It had a pleasant texture and flavor.

(3) Freeze-drying of fried foods The fried foods obtained in (2) above were frozen and then freeze-dried in a vacuum freeze dryer until the water activity was sufficiently reduced.

In order to confirm the quality of the freeze-dried product, the freeze-dried product was cut in half and the water activity value was measured using a water activity meter (Aw-Lab: manufactured by GSI Creos Co., Ltd.). As a result, the water activity values were as shown in Table 1 below, indicating that the product was sufficiently dried.

When the freeze-dried fried foods obtained in this way were eaten, it was found that the fried foods of Examples 1 and 2 had a flavor unique to fried chicken, but the batter did not break up easily when eaten, and had moderate disintegration. It showed sexuality.

(4) Evaluation of freeze-dried products of fried chicken imitating fried chicken (vacuum extraction)
Regarding the freeze-dried product obtained in (3) above, the extent to which the batter fell off was evaluated. Specifically, the freeze-dried fried food was placed in a bag, the bag was vacuumed, the bag was opened, and the bag was checked to see if the batter had fallen off. As an index indicating the degree of shedding of clothing, the clothing that had fallen off after treatment was weighed, and the clothing shedding rate was calculated using the following formula.

The results are shown in Table 2 below.

As can be seen from Table 2, it was revealed that the battered foods of the present invention were able to suppress the coating from falling off even when freeze-dried.

(5) Evaluation of freeze-dried products of fried chicken imitating fried chicken (shaking)
Regarding the freeze-dried product obtained in (3) above, the extent to which the batter fell off was evaluated. Specifically, 20 to 25 g of the freeze-dried fried food is put into a bottle (mouth inner diameter x body diameter x total height (mm): 60.2 x 96 x 180 (product name: PET wide mouth bottle 1000 mL), and the lid is closed. After that, it was set in a shaker (Shaker SA300: manufactured by Yamato Scientific) and vertically shaken for 20 seconds with memory setting 7.Then, the fallen batter was collected and weighed, and the batter was washed in step (4) above. The dropout rate was calculated using the formula described.

The results are shown in Table 3 below.

As can be seen from Table 3, it was revealed that the fried foods of the present invention were able to suppress the falling of the batter even under the severe conditions of vertical shaking after freeze-drying.

Claims (4)

A method for producing a fried food containing fried batter, the method comprising:
(a) A process of attaching batter to the inner dough and treating it with oil;
(b) shredding and stirring the fried product obtained by step (a); and (c) shaping the mixture obtained by step (b). The method according to claim 1, wherein the frying treatment in step (a) is carried out at least until the batter becomes edible. 3. The method according to claim 1 or 2, further comprising a step (d) of heating the mixture shaped in step (c). The method according to any one of claims 1 to 3, further comprising the step of freeze-drying the food product obtained by step (c) or step (d).