JP7361829B1 - How to make croquettes with flaky noodles - Google Patents

Abstract

[Problem] To provide a croquette that can bring out the latent texture and desired taste of regionally specific ingredients, and a method for producing the same. [Solution] The croquettes according to the present invention are made using dried noodles, which are ingredients unique to the region where hand-stretched somen is produced, by mixing dried noodles that have been boiled and then adjusted with oil into a medium-sized ingredient. It is characterized by coating the outside of the mixed nakadane and then frying it in oil. [Selection diagram] Figure 1

Description

The present invention relates to a croquette containing flaky noodles with excellent texture and a method for producing the same.

Croquettes, which are made by using ground potatoes or white sauce as the main ingredient, coating the outside with batter, and deep-frying, are a widely popular dish among people from children to the elderly, and are one of the staples of Western cuisine. Croquettes are sometimes made at home, sometimes as part of the food and drink menu at restaurants and cafeterias, and sometimes sold in deli corners of department stores and supermarkets. It is also sometimes served with other ingredients in bento boxes and school lunches.

By the way, it is no exaggeration to say that croquettes are universally accepted in Japan, and there are various types of croquettes depending on the ingredients mixed into the dough. For example, various croquettes are prepared or manufactured by adding cream sauce, potatoes, pumpkin, sweet potato, carrot, onion, fish meat, paste meat, minced meat, curry, cheese, or various seasonings to the dough. (For example, see Patent Documents 1 and 2.)

Japanese Patent Application Publication No. 2004-57062 Japanese Patent Application Publication No. 2020-137489

By mixing croquettes with local agricultural products, marine products, or their processed foods, these croquettes can be loved by local people as a local food, and they also have the potential to become a tourist resource. It is something. On the other hand, those who eat croquettes may desire the desired texture of fried foods, and depending on the ingredients mixed, problems may arise, such as the croquette being too hard for a croquette or the desired flavor not being produced.

Therefore, an object of the present invention is to provide a croquette that can bring out the latent texture and desired taste of regionally unique ingredients, and a method for producing the same.

As a result of intensive study to solve the above-mentioned problems, the present inventors decided to adopt sushi noodles, which are a by-product of hand-pulled noodles, as a regionally unique ingredient, and to manufacture croquettes using these sushi noodles. . Setsumen are the portions of noodles such as somen, udon, or chilled barley that are cut into pieces after being dried after being rolled out and dried. The straight parts that are rolled out are used to make products such as somen, but fushimen are folded back and dried, and are only available as a by-product of hand-stretched noodles in areas where the production of hand-stretched noodles is popular. It is considered possible. The composition of the flaky noodles is the same as that of the original hand-stretched noodles, and the shape is U-shaped, so-called tongs along a round bar. The regions where hand-stretched noodles are produced are limited due to climate and temperature, and since the noodles themselves do not meet the standards for hand-stretched noodles, they cannot be sold as hand-stretched noodles, and the regions where they are distributed also depend on the production area. Because it is limited to nearby areas, it has great potential as a food ingredient unique to the area where it is produced.

In one example of the method for manufacturing croquettes containing flaky noodles disclosed as the present invention, the boiled and oil-adjusted flaky noodles are mixed with a raw material for middle-class noodles, and the outside of the middle-class noodles mixed with the pre-processed flaky noodles is coated with a coating material. It is characterized by being fried in oil after being attached. Setsumen is an ingredient that softens when boiled, and it is important to adjust the texture to a texture that is neither too soft nor too hard in order to produce delicious croquettes. The main ingredient of the nakatan itself before the batter is attached can be, for example, mashed potatoes, mashed vegetables, white sauce, tofu, okara, or cooked rice. Satsuma potatoes and taro can be boiled and then mashed, and as the mashed vegetables, pumpkins, carrots, onions, etc. can be boiled and then mashed.

Necessary ingredients may be added to the main ingredients of these types of vegetables, such as root vegetables, leafy vegetables, corn grains, legumes such as green peas and edamame, burdock, mushrooms, and bamboo shoots. It can be mixed with ham, bacon, minced meat, fish, shellfish, seaweed, processed seafood products, vermicelli, rice cakes, natto, pickled vegetables, chicken eggs, etc., and can be mixed with fish eggs including cod roe or mentaiko, or processed products thereof. It is also possible to mix things. You can also add cheese, curry, dried foods, spices, and other seasonings. For example, if mentaiko is selected as an ingredient added to the main ingredient of the nakadane, it is possible to spread the salty flavor contained in the mentaiko throughout the croquette.

As a coating material, flour, batter, bread crumbs, etc. are attached to the outside of the inside of the inside of the inside, as in the production of conventional fried foods. The battering material is not particularly limited as long as it is commonly used in the production of battered foods, but examples include bread crumbs, cereals, cracker flour, almond slices, hail, bean curd, vermicelli, somen noodles, croutons, etc. Bread crumbs are preferred from the viewpoint of crispy texture. These raw materials for clothing may be used alone or in combination of two or more. In addition to these coating materials, the coating part may further contain known seasonings and food additives as long as the purpose of the present invention is not impaired, but bread crumbs, cereal and cracker flour, almond slices, aragonite, It is preferable to contain at least one selected from yuba, vermicelli, and croutons as a main component, and specifically, the content of the main component is preferably 80% by weight or more based on the clothing part, and more It is preferably 90% by weight or more, particularly preferably 95% by weight or more.

The present invention also discloses a method for producing a croquette containing flaky noodles, and as an example, the method for producing a croquette containing flaky noodles includes a step of boiling the flaky noodles, and conditioning the boiled flaky noodles in oil. a step of mixing the noodle raw material and the oil-adjusted sushi noodles; a step of dividing the noodle raw material mixed with the sushi noodles; and a step of attaching batter to the outside of the divided noodle raw material. , characterized in that it has a step of frying the inner dough to which the batter is attached in oil.

As will be explained later, the taste and hardness of the noodles that should be adjusted are also personal preferences, so it is not possible to provide physical quantities that will satisfy everyone, but the evaluators who evaluate the prototype We are actually evaluating prototypes, considering the texture of the noodles to be felt as being present in the nakatane based on objective criteria. According to the results of the evaluation, it was found that the desired texture could be obtained by boiling the sushi noodles mixed into the medium-sized noodles in boiling water for 4 to 6 minutes. Ta.

In addition, from the results of similar evaluations, the time for adjusting the oil of the sushi noodles mixed in with the above-mentioned middle-class ingredients is between 1 minute and 3 minutes, preferably between 1 and a half minutes and 2 and a half minutes. , the temperature of the oil used is set at 150 to 180 degrees Celsius, preferably 160 to 175 degrees Celsius. In this oil condition, the noodles are fried on the outside and the moisture is evaporated. Many oils can be used, such as lard and vegetable oil, but evaluation results indicate that rice oil is preferable because it maintains the degree of dryness during frying. It has been obtained.

It is a flowchart for explaining the manufacturing method of the croquette with dried noodles according to the embodiment of the present invention.

Next, a specific procedure for making a croquette with dried noodles using mentaiko will be explained based on a cooking example with reference to FIG. 1. The cooking steps for this croquette are: 1) Preparation of the noodles (S10, S12), 2) Adjustment of the noodles (S14, S16, S18, S20), 3) Adding the batter (S22), 4) It is divided into the frying process (S24, S26). The croquettes with flaky noodles described here are related to the preparation of 18 pieces, and can also be applied to dishes served in places such as cafeterias, or even as part of a side dish in a side dish or bento box. Moreover, it can also be applied to a larger number of meals provided in large-scale cafeterias, school lunches, and the like.

First, 90g of Shima no Hikari (registered trademark) sushi noodles manufactured by Shodoshima Hand-rolled Somen Cooperative Association are prepared. Then, take out the noodles from the bag and add them to boiling water while measuring the time and boil them (S10). The boiling time here has an optimal time in relation to the texture, as will be described later, and it has been determined that about 5 minutes or around 5 minutes is optimal.

Setsumen is a hard ingredient when dried, but it softens when boiled like regular somen. In addition, since the sushi noodles used in this recipe are ``Shima no Hikari'' sushi noodles, they inherit the characteristics of the raw material, and are made with pure sesame oil, which is rare in Japan, and dried in the sun (naturally). Due to the fact that it is slowly aged and hand-rolled, it also has a strong body and smooth texture.

After boiling the noodles for a predetermined amount of time in this way, the noodles are taken out of the boiling water and drained. Prevent oil from splashing when adjusting the oil by draining thoroughly. The oil conditioning is set at a temperature of 150 to 180 degrees for boiled noodles, for example, for 1 minute to 3 minutes, and more preferably for about 2 minutes at an oil temperature of 170 degrees Celsius (S14). . The oil used can be any of the various oils that can be used for frying ordinary foods, but rice oil can be used as an example. Compared to oil, it has the advantage of being resistant to deterioration because it is rich in natural antioxidant components. When Setsumen are fried, they tend to form clumps because they each have a U-shape. Therefore, it is preferable to adjust the oil little by little to avoid forming large lumps. Further, after adjusting the oil of the noodles, it is preferable to place them on a vat or the like to drain excess oil.

By preparing the oil-conditioned sushi noodles, the preparation of the sushi noodles is completed and the nakadane is created. What we will prepare here is 80g of mentaiko (S16) and white sauce. Mix 580g of ready-made white sauce (canned), 200g of soft wheat flour, 150g of unsalted butter, 250g of chopped vegetables (onions), and 1000cc of milk in a bowl (S14). Skimmed milk powder, other modified milk, soy milk, etc. may be used instead of milk. To this, add the fried noodles, add the mentaiko and mix (S18). Fried sushi noodles differ from the state immediately after boiling, as the surface has a slight hardness due to the oil content, so if you knead it while mixing, there is a risk that the fried sushi noodles may fall apart. . Therefore, it is important to mix with a gentle force that does not cause the fried noodles to lose their shape.

Through such mixing, a medium material is created, which is divided into individual croquette-sized pieces (S20). As an example, the size of one croquette is 60g, but it can be made larger or smaller. As an example of cooking, arrange the divided medium ingredients in a vat, wrap each vat with plastic wrap, and cool it in the refrigerator. Leave to cool, usually for about 1 hour.

For example, a middle-sized material that has been divided and stored in a refrigerator is formed into a bale shape with a height of 3.5 cm and a length of 6 to 7 cm. Since cream croquettes are made with a white sauce base, they are typically shaped like strawberries, but it goes without saying that other shapes such as oval, disk, ring, or rectangle shapes are also acceptable. . Once shaped into a straw bag, dust with flour and store in the freezer until the next time you prepare it. Because this kind of storage is possible, in the method for manufacturing croquettes with flaky noodles according to the present embodiment, it is possible to prepare a certain amount of subdivided nakadane, and furthermore, the creation of the nakadane can be carried out at the factory, and the next product can be prepared in advance. The frying process can also be carried out in a kitchen. In addition, after dividing into small portions, it is also possible to deep-fry the medium-sized dough material without freezing it.

Next, the frozen filling material is taken out of the freezer and moved to the refrigerator, where it is kept at the temperature of the refrigerator for about 3 hours. This transfer to the refrigerator advances the thawing of the frozen food at a temperature of several degrees Celsius. Next, the whole of the thawed middle-dough material is dipped in a batter liquid containing chicken eggs and the like as a coating material, and the raw bread crumbs are attached to it (S22). It is possible to preserve the food even at the stage where this coating material is attached, and it can be stored in the refrigerator, for example, by frying it in oil for the final time by the next day. When storing in the refrigerator, you can line them up in a vat with the bread crumbs attached to them and cover them with plastic wrap.

Deep fry the noodles with the batter attached or from the refrigerator with the batter attached (S24). The recommended temperature for frying is 170°C for 5 minutes, and the center temperature of the croquettes should be 75°C for at least 1 minute. The white color of the bread crumbs turns into a fox-colored color and the croquette is completed (S26).

The croquettes with sushi noodles created through the above cooking process have the texture of the batter, followed by the white sauce with the flavor of mentaiko. can be found in white sauce. Specifically, the texture of the sushi noodles is neither too hard nor too soft, and you can feel the chewy presence of the sushi noodles in your mouth even when boiled in a white sauce that has no chewiness at all. Ingredients that add flavor, such as mentaiko, can be increased or decreased according to preference, and other ingredients can also be added.

In the process of inventing this problem, we initially used sushi noodles that were simply boiled and did not add any oil, but the sushi noodles absorbed the moisture in the white sauce, resulting in croquettes that did not have the texture of sushi noodles. It happened. In order to correct this, they conducted extensive research and came up with a method of boiling the sushi noodles and then deep-frying the sushi noodles that had been boiled in oil. Furthermore, in order to pursue the texture of the sushi noodles, the present inventors conducted a comparative experiment in which the boiling time of the sushi noodles was varied, and the results are shown in Table 1.

As is clear from Table 1, the food texture was highly evaluated between 4 and 6 minutes, and the evaluation for 5 minutes was particularly high. When the boiling time approached 6 minutes, the springy noodles tended to lose their firmness and the presence of the dried noodles could not be felt. On the other hand, when the boiling time was less than 4 minutes, the noodles remained dry and had a texture that felt like something hard was hitting your teeth. Therefore, in the manufacturing method of this embodiment, the boiling time is 5 minutes.

In addition, the inventors of the present invention considered mentaiko and bacon as ingredients to be used with sushi noodles, and conducted comparative experiments on them, and the results are shown in Table 2.

As is clear from Table 2, when bacon was added to mentaiko, the flavor of bacon in the white sauce was felt strongly and the flavor of mentaiko was weakened. So I removed the bacon and made adjustments to bring out the flavor of the mentaiko throughout.

As described above, the croquette with flaky noodles of this embodiment is a food that has been devised to express the chewy texture of the flaky noodles, which is a unique ingredient in the region where hand-stretched somen is produced, as a texture. In particular, by using seasoned noodles that have been boiled and then adjusted with oil as the middle ingredient, you can convey to those who eat the noodles an exquisite texture that is neither too soft nor too hard. In addition, the croquettes with flaky noodles of this embodiment can be stored in refrigeration or freezing due to the cooking method, and can be made in advance, so the production and cooking of the noodles at the factory can be separated. Another advantage is that food can be easily provided.

Claims (6)

A croquette with flaky noodles, which is characterized by mixing dried noodles with oil-adjusted dried noodles after boiling, attaching a coating material to the outside of the noodles mixed with the prepared dried noodles, and then frying the noodles in oil. manufacturing method. 2. The method for producing croquettes containing flaky noodles according to claim 1, wherein the main ingredient is ground potatoes, ground vegetables, or white sauce. . 2. The method for producing a croquette containing flaky noodles according to claim 1, wherein the medium ingredient is mixed with fish roe containing cod roe, mentaiko, or a processed product thereof. Production method. The process of boiling Setsumen,
a step of adjusting the oil of the boiled noodles;
a step of mixing the nakadane raw material and the oil-conditioned flaky noodles;
a step of dividing the medium-dose raw material mixed with the popular noodles;
a step of attaching batter to the outside of the divided medium-dough raw materials;
A method for producing a croquette containing flaky noodles, comprising the step of frying the middle dough to which the batter is attached. 5. The method for producing a croquette containing flaky noodles according to claim 4, characterized in that the flaky noodles mixed into the middle ingredient are boiled in boiling water for 4 to 6 minutes. How to make stuffed croquettes. 5. The method for producing croquettes containing flaky noodles according to claim 4, wherein the seasoning time for the flaky noodles mixed in the middle-class raw material is set at a temperature of 150 to 180 degrees for a period of 1 minute to 3 minutes. A method for producing croquettes containing flaky noodles.