JPH044850A - Fried viscous food and its preparation - Google Patents

Abstract

PURPOSE:To prepare the subject fried food having excellent taste and shape- retainability by cooling and solidifying a viscous food raw material such as curry roux to a prescribed form, coating the surface with a thermosetting food raw material and quickly heating in hot edible oil to effect the denaturation and hardening of the coating layer. CONSTITUTION:A viscous food raw material such as curry roux is cooled and solidified to a prescribed form and the surface of the solidified material is coated with a pasty thermosetting food raw material (e.g. gluten) which can be denaturated and hardened to an elastic material by heat-treatment. The thickness of the coating layer is preferably about 2mm. The coated product is quickly heated by throwing into a hot edible oil (e.g. lard oil heated at 170-180 deg.C) to effect the denaturation and hardening of the thermosetting food raw material into a water-proofing elastic food layer having dense texture and obtain the objective fried food.

Description

[Detailed Description of the Invention] [Field of Industrial Application] The present invention relates to deep-fried viscous foods and a method for producing the same, and more specifically, the present invention relates to fried viscous foods and methods for producing the same. The present invention relates to new products in which viscous foods are made into fried foods such as fries, tempura, and fried chicken, as well as new methods for efficiently mass-producing such viscous fried foods.

[Prior Art and Technical Issues to be Solved] As is well known, fried foods such as fries, tempura, and karaage made by frying animal or vegetable foods in edible oil are
The unique flavor (lard, het, sesame oil, salad oil, etc.) and the melanoidine reaction that occurs when food is exposed to high heat.
The subtle, refreshing, unflavored flavor of the ingredients and the unique flavors of the ingredients used complement and support each other, creating a synergistic seasoning effect, resulting in an extremely rich flavor that appeals to everyone.

However, when we look at the food materials that have traditionally been used as ingredients for deep-fried foods, they are limited to solid foods such as seafood, meat, and vegetables. I don't know of any successful cases of fried food.

The reason why curries, stews, soups, and other viscous foods have not been deep-fried until now is because these types of viscous foods cannot maintain their shape due to fluidity, so they cannot be processed by “rolling”. It is also speculated that this was due to the fact that it could not be fried in oil.

However, viscous foods such as curry, stew, and potage soup are easy to digest, highly nutritious, and rich in flavor, so there are many fans among the younger generation who like them.

Therefore, the inventors of the present invention have undertaken various experiments and research in order to fry the viscous foods as described above.

The first problem the inventor encountered upon starting his research was “
The problem was how to give a viscous food a regular shape, give it a thick layer, and then hold it in high-temperature cooking oil.

Therefore, the technical problem of the present invention is to solidify a highly fluid viscous food, apply a rolling process, and fry the solidified viscous food in high-temperature cooking oil to obtain fried food. The aim is to provide a manufacturing method that is

Next, the problem encountered by the present inventor was how to retain a highly fluid and viscous food containing a large amount of water in the "roller" that hardens and forms due to thermal history for a long period of time. That was the point.

Therefore, another technical object of the present invention is to develop a new method that can wrap a highly fluid and viscous food into a fixed shape and hold it for a long time, while also allowing the food to enjoy the rich flavor unique to fried foods. They offer a variety of fried foods.

[Means adopted to solve the problem]

The means adopted by the present inventor to solve the above technical problem will be described below with reference to the accompanying drawings.

That is, the present invention provides a cooling solidification process in which a viscous food material 1a such as curry, stew, or potage soup is solidified and molded into a predetermined shape by cooling; A coating treatment in which the surface of 1a is coated with a pasty thermosetting food material that transforms and hardens into elasticity due to thermal history, and the solidified viscous food material 1a coated with the thermosetting food material is
Sequentially applying a processing means such as a waterproof food layer forming treatment in which the thermosetting food material is denatured and hardened into a dense elastic waterproof food layer 2 by being placed in high-temperature cooking oil and rapidly heated. This solved the technical problems in the manufacturing process.

In addition, the present invention employs a shape-retaining waterproof structure means in which a viscous food l with a "thickness of 1" is integrally covered and held by a thermosetting elastic waterproof food layer 2, so that curry, This solved the technical problem of providing new types of products such as morphologically stable fries, tempura, and fried chicken from liquid and viscous foods such as stews and potage soups.

〔Example〕

Hereinafter, the specific content of the present invention will be explained in more detail with reference to Examples.

A. First, prepare the following blending ratio (weight α).

A caking base made by mixing butter and wheat flour in a ratio of 2+3.5 and frying is mixed into the curry soup at about 30% as a thickener, and further boiled to make a viscous curry soup. When I measured the viscosity of this curry soup, it was 17 at 40℃.
．． It was 450 cP.

(Analytical tests by Fukui Food Processing Research Institute: Attached materials).

■ Wheat flour 2.5 The ingredients from ■ to @ above were subjected to conventional processing such as roasting, mixing, and stewing to prepare curry soup. Next, (1) Chemical seasoning (sodium glutamate) 0.2 The materials from (1) to 0 above were subjected to conventional treatments such as roasting, mixing, and stewing to prepare "Happo-na". The viscosity of "Happona" prepared by the above formulation is 8.265 cP at 40℃ (Analytical test by Fukui Food Processing Research Institute: attached document), and it has a higher viscosity than normal Happona. did.

■Preparation of ingredients for "fried sweet and sour pork" ■Salt ■Sugar 2 "Sweet and sour pork" was prepared by subjecting the ingredients from (1) to 0 above to a conventional process such as roasting, mixing, and stewing. The viscosity of the "sweet and sour pork" prepared by the above formulation was 3.240 c at 40°C.
(Analytical test by Fukui Food Processing Research Institute: attached document), and has a higher viscosity than normal sweet and sour pork.

■ Drinking water 54 "Potage soup" was prepared by simmering the materials from ■ to 0 above in a conventional manner. The viscosity of the "potage soup" obtained by the above formulation was 3.240 cP at 40°C (Analytical test by Fukui Food Processing Research Institute: attached document), and the viscosity was higher than that of ordinary sweet and sour pork. be.

80 Next, the "curry soup", "Happo na", "Sweet and sour pork", and "Potage soup" prepared with the above composition were each added to a tube with a major diameter of 7 an.
Then, the mixture is poured into a cylindrical molding machine with a long diameter of Jan, cooled to -20°C, and frozen.

In this way, the frozen and solidified curry soups ``Happo Na'', ``Sweet and Sweet Pork'', and ``Potage Soup'' were taken out of the molding machine and cut into 3-an thick pieces.

Next, on the surface of the solids of the above-mentioned "curry soup", "Happo greens", "sweet and sour pork" and "potage soup" cut in a frozen state,
A powdered flour layer with a thickness of 0.5 mm is formed by powdering strong flour containing a large amount of vegetable protein (gluten) (Kyokuto Kagaku: Unihatta F5), and then a coating paste (viscosity: 7.500 cP)
A film of thermosetting food material with a thickness of 2 mm is formed on the surface of each of the above-mentioned viscous foods j that has been solidified by freezing treatment by coating. Then, on the film of this thermosetting food material, Next, coat with breadcrumbs to form a 3cm thick layer of breadcrumbs.

Next, each of the above-mentioned "rolled" ``viscous foods'' is placed in high-temperature lard oil heated to 170 to 180°C. If you soak it in oil for 2 to 3 minutes, the surface of the breadcrumb layer will turn golden brown, and you can scoop it out and it will be ready. It became a stable product format as ``fried'', ``fried sweet and sour pork'', and ``fried potage soup''.

C6 When we cut open the "curry fries" produced by the method of this example, we found that it had a structure as shown in Figure 1, and the inside was a viscous food frozen like a sherbet. (Curry soup) 1. What wraps this elastically is an elastic waterproof food layer formed by hardening of strong flour (gluten) 2. The outermost layer is bread crumbs or dry hardened bread crumb layer 3. . The reason why viscous food 1 was frozen like a sherbet was because it was in hot oil.
This is because the elastic waterproof food layer 2 and the bread crumb layer 3 exerted a heat insulating effect, and the heat was not passed through the oil heat treatment for 2 to 3 minutes, so that the food did not thaw. However, since the "viscous food" targeted by the present invention is already edible by itself, there is no need to worry about "deep-fried" °, and on the contrary, it is advantageous when considering the transportation and display process as a product. It can be said that it is in a good condition. By the way, when I dropped a "viscous food (curry fries)" with a sherbet-like interior frozen onto a floorboard from a height of 50 ant, I found that the elastic waterproof food layer 2 protected its shape and caused it to become slightly flattened. However, when it was dropped from a height of 1 meter onto the floorboard, the strength limit of the elastic waterproof food layer 2 was exceeded, and the layer 2 cracked, causing curry to leak out from there. Juice was seeping out.

Next, put the ``curry fries'', ``fried Happo greens J'', ``fried sweet and sour pork'', and ``fried potage soup'' into the lard oil at high temperature (180°C) and leave for another 2 minutes. When we heated it up and ate it, we found that ``curry'' and ``sweet and sour pork'' contained the unique flavor of lard and the fragrant, faint, unflavored taste caused by the melanoidin reaction that occurs when food is exposed to high heat. ",""Eight Treasure Vegetables" or "Potage Soup" blended well, and each of them had a unique new flavor that could not be tasted with existing conventional foods, and was very delicious.

D, FIG. 2 shows an example of an apparatus for producing the "fried viscous food" of the present invention, and reference numeral E in the figure is an extruder that extrudes the viscous food 1a into a rod shape. This extruder E moves a viscous food material 1a such as curry stew or potage soup put into a food hopper h to a die d while cooling it in a water-cooled extrusion part S, extrudes it into a rod shape, and sends it to a frozen take-off machine F. The viscous food 1a taken up by the frozen taking machine F is solidified in a frozen state there and sent to the belt conveyor B1. A cutting device C is disposed in the conveyance section of the belt conveyor B1, and cuts the viscous food material 1a, which has been frozen and solidified into a rod shape, into a fixed size.

The cut solidified viscous food material 1a is a paste-like thermosetting food material (
It is dipped into a coating paste tank T containing strong flour paste 2a, and the surface thereof is coated with thermosetting food material 2a.

The solidified viscous food material 1a coated with the thermosetting food material 2a is further transferred to the vibration conveyor B2 and conveyed. At the top of this vibration conveyor B, there is a machine for sprinkling bread crumbs, which sprinkles bread crumbs on top of the coating material 2a of the solidified viscous food material 1a that is delivered while vibrating. form a layer.

Then, the solidified viscous food material 1a in which the bread crumb layer is formed
are put into the frying device 0 containing high-temperature edible oil and fried.

The embodiments of the present invention are generally as described above, and the present invention is by no means limited to the above-described embodiments, and it is understood that various modifications can be made within the scope of the claims. Needless to say, in the above embodiment, only the case of manufacturing fried food was illustrated as an example of fried food, but the present invention is also applicable to viscous foods such as tempura and fried chicken.
In this case, the thermosetting food material to cover the solidified viscous food may be vegetable protein, animal protein such as egg white, or fish or livestock meat. , it can be said that it belongs to the technical scope of the present invention.

[Effects of the present invention]

As explained above with the examples, in the present invention, the "viscous food material", which normally has strong fluidity and cannot maintain its shape, is skillfully solidified by cooling, and the "viscous food material" in the solid state is "rolled". It is a method of producing viscous fried food covered with a thermosetting elastic waterproof layer through oil heat treatment, and the processing process is simple and costly in terms of labor and equipment. Since it is light, manufacturing costs can be reduced, and production efficiency is high, so it is advantageous in terms of mass production.

In addition, the "fried viscous food" obtained by the present invention is
The structure is such that the fluid viscous food is coated with a highly elastic and durable waterproof food layer to give it a fixed shape, so it has good morphological stability and can withstand transportation and product display. It has excellent weekability.

Furthermore, the "deep-fried viscous food" of the present invention is obtained by coating a viscous food such as curry, stew, or potage soup with a pasty thermosetting food material that changes and hardens into elasticity due to heat history, and then subjecting it to oil heat treatment. Fried foods (e.g. fries)
Because it is made with Nishi, the unique flavor of edible oil and the faint and refreshing burnt flavor caused by the melanoidin reaction that occurs when food is exposed to high heat are sealed inside, making it a great choice for ``Curry'' and ``Sweet Pork J''. It perfectly blends with the flavor of viscous foods such as Naji or "potage soup" to create a unique new flavor that cannot be expected from existing conventional foods, and is popular with today's gourmet-oriented consumers. There is no doubt that it will greatly satisfy your taste buds.

In this way, the present invention has demonstrated that even fluid and viscous foods can be fried, whereas it was previously believed that fried foods were limited to solid foods such as seafood, meat, and vegetables. We believe that our contribution to industrial society is enormous in the sense that we have provided the world with groundbreaking new products.

[Brief explanation of the drawing]

FIG. 1 is a cross-sectional view of a fried product that is an example of the present invention, and FIG. 2 is an explanatory diagram showing a production line for mass-producing the product of the present invention. 1... Viscous food, 2... Elastic waterproof food layer, 3
...Bread crumb layer. Patent application filed

Claims (7)

[Claims] (1) A fried viscous food product characterized in that a viscous food 1 such as curry, stew, and potage soup is integrally covered with a thermosetting elastic waterproof food layer 2. (2) The fried viscous food according to claim 1, wherein the elastic waterproof food layer 2 is formed of a thermosetting food material mainly consisting of starch that has been hardened into an elastic state by heat history. (3) The deep-fried viscous food according to claim (1), wherein the elastic waterproof food layer 2 is formed of a thermosetting food material mainly consisting of protein that has been denatured and hardened into an elastic state due to thermal history. (4) The deep-fried viscous food according to any one of claims (1) to (3), wherein the surface of the elastic waterproof food layer 2 is further covered with a bread crumb layer 3 that has been dried and hardened by heat history. . (5) Viscous food materials such as curry, stew, and potage soup are solidified into a predetermined shape by cooling and molded, while the pasty thermosetting food materials that transform and harden into elasticity due to heat history are used to solidify the aforementioned materials. The thermosetting food material is coated on the surface of the thermosetting food material, and then placed in high temperature edible oil and rapidly heated to transform and harden the thermosetting food material into a dense elastic waterproof food layer. A method for producing viscous fried food. (6) Claim (5) in which the surface of the solidified viscous food material is coated with a paste-like thermosetting food material, and then bread crumbs are attached thereon, and then the material is placed in high-temperature oil for deep-frying treatment.
), the method for producing a viscous fried food. (7) A viscous food material 1a such as curry, stew, or potage soup is extruded into a rod shape by an extruder E, cooled and solidified, and the viscous food material 1a extruded into a rod shape and cooled and solidified is cut into a predetermined size. After that, the surface of the cut solidified viscous food material 1a is coated with a paste-like thermosetting food material that transforms and hardens into elasticity due to heat history, and then A method for producing a viscous fried food product, characterized in that the thermosetting food material is then denatured and hardened into a dense elastic waterproof food layer 2 by being poured into high-temperature food oil and rapidly heated.