JPH05130840A - Production of fried food - Google Patents

Abstract

PURPOSE:To obtain the title food excellent in juicy feeling, taste and palate feeling, suitable as 'tempura' etc., by hot-air drying a specified amount of the moisture in the coating layer, while retaining the moisture content of the ingredients, for a fried food prepared by providing such ingredients with an ethyl alcohol-formulated coating solution followed by frying. CONSTITUTION:Firstly, a fried food is prepared by providing ingredients like fish and shellfish with a coating solution formulated with pref. 1-50wt.% (based on grain powder such as wheat flour) of ethyl alcohol followed by frying. This fried food is then put to hot-air drying e.g. at 150-300 deg.C for 10-300sec so as to remove 10-70wt.% of the moisture in the coating layer without virtually changing the moisture content of the ingredients, thus giving the objective food. This food is then pref. frozen.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing fried foods, and more particularly to the production of fried foods where the ingredients are juicy and the garments have a crispy texture even when refrigerated or left at room temperature or under heating. Concerning the law.

[0002]

2. Description of the Related Art Generally, deep-fried foods such as tempura and fries are produced by immersing ingredients in a coating solution prepared by dissolving wheat flour or the like in water to form a coating layer, which is then fried at an oil temperature of 150 to 180 ° C. is doing.

Further, in recent years, the fried foods cooked as described above have been actively provided as lunch boxes and prepared foods at supermarkets and convenience stores.

Thus, it is essential that the fried food has a crispy texture with a crispy coat, but the fried food obtained by the conventional method loses its crispy texture over time and becomes sticky. Was caused and the flavor was deteriorated.

[0005]

Various studies have heretofore been made to solve these drawbacks.
(1) A method in which the fried food is heated to about 50 to 150 ° C. and then frozen (JP-B-56-17900), and (2) a method in which the fried food is dehydrated so that the water content of the coating layer is at least 13%. (JP-A-1-317358) and (3)
A method (Japanese Patent Publication No. 58-46306) of blending powdered ethyl alcohol and lecithin into a clothing material for tempura has been reported.

However, the method (1) of heating at a temperature of about 50 to 150 ° C. for a long time of about 10 minutes to 1 hour,
Also, when the method of (2) of drying until the water content of the batter layer is 13% or less, the crispy texture of the batter layer can be obtained, but (a) the moisture in the ingredients is removed at the same time as the batter layer. It loses the juicy feeling of the ingredients, (b) Excessive dehydration and dryness makes the fried food thin and loses eyesight.
(C) There are drawbacks such as a long drying process, (d) Oxidation of oil progresses and the taste deteriorates, and the method of (3) only produces a beautiful flower bloom, leaving an ethanol odor.
It was not of a quality that could be eaten as it was.

[0007] Therefore, it was a fact that a deep-fried food that balances the juiciness of the ingredients and the crispy feeling of the clothing layer and retains the texture of freshly fried food over time without being lean or the like has been desired. ..

Under such circumstances, as a result of earnest studies by the present inventor, it was found that a fried food product having the above-mentioned object can be obtained by drying under a specific condition what is fried with a clothing liquid of a specific composition. Then, the present invention has been completed.

[0009]

Means for Solving the Problems That is, the present invention provides a fried food obtained by frying an ingredient to which an ethyl alcohol-containing coating liquid is applied, without substantially changing the water content of the ingredient. It is a method for producing a fried food, which is characterized in that hot-air drying is performed so that 10 to 70% of the water content of the batter is removed.

The dressing liquid used in the present invention is a dressing liquid containing ethyl alcohol, which is prepared by adding and mixing ethyl alcohol to the dressing liquid used for ordinary frying, tempura and the like, but especially flour such as wheat flour. To ethyl alcohol (95% concentration) 1 to 50% by weight, edible oil and fat 5 to 8
Those obtained by adding 0% by weight and 100 to 200% by weight of water are preferred.

Examples of cereal flours such as wheat flour used herein include wheat flour, rice flour, soybean flour, starch and the like. Further, as the ethyl alcohol, as long as it can be used in food, regardless of its type, for example, ethyl alcohol for food additives and shochu, sake, beer, whiskey, liquor such as brandy, etc., and the like, the ethyl alcohol content as described above. It suffices to add and blend a predetermined amount of. Further, examples of edible oils and fats include soybean oil, palm oil, corn oil, sesame oil, rice oil, lard, beef tallow, fish oil, and hydrogenated oils thereof, and in particular, the melting point is 0 ° C. from the viewpoint of quality change. The above are desirable, and these can be used alone or in combination of two or more kinds.

According to the method of the present invention, such an ethyl alcohol-containing coating liquid is first applied to ingredients such as vegetables, seafood and meat according to a conventional method and fried at a temperature of 150 to 180 ° C. to obtain fried foods. This fried food may be a complete fry that can be eaten as it is, or a pre-fry that is insufficient for eating.

Next, the fried food thus obtained is immediately dried with hot air. In this hot air drying, the reduction of the water content is 3 if the water content of the ingredients is not substantially changed.
It is within%. Further, the batter layer has a water content of 15 to 50%, since 10 to 70% of the water content is removed.
%, Preferably 20-40%. If the water content of the clothing layer is higher than this, a crispy feeling cannot be obtained, and if the water content of the clothing layer is lower than this, the addition of water in the ingredient is not preferable. The hot air drying satisfying these conditions is achieved by performing the drying at a high temperature of 150 to 300 ° C. and a wind speed of 10 to 50 m / sec for a short time of 10 to 300 seconds. Further, this hot air drying makes the pre-fried food edible. For such hot air drying, for example, Jitsuko Sho 60-390
It is convenient to use a high-temperature airflow type roasting machine described in Japanese Patent No. 74, for example, a jet zone (JETZONE) manufactured by Arakawa Seisakusho.

The fried food thus obtained is left to be refrigerated at 0 to 5 ° C. or left at room temperature as it is, or left to stand at 40 to 70 ° C. in a warmer for 24 to 48 hours. It does not lose its crispy texture even after a lapse of time and can be eaten with a texture similar to that of fried food, and even when frozen and fried food is frozen, the texture after thawing and cooking is not impaired.

The freezing is carried out by a conventional method, for example, by quick-freezing at about -25 to -30 ° C. using liquid nitrogen. This frozen fried food may be frozen and stored at a temperature of -18 ° C or lower, and may be thawed and cooked in a gas oven, a microwave oven, a hot water bath, or the like before use, or may be left at room temperature and thawed for use. May be. The fried food dried with hot air is preferably vacuum-packed before or after freezing. This vacuum packaging prevents freezing obstacles and makes it possible to thaw in a hot water bath, which makes thawing faster.

[0016]

In the fried food obtained by the method of the present invention, since the water content of the ingredients is removed as it is, only the water content of the clothing layer is removed. Therefore, the deep-fried food having a balanced juiciness of the ingredients and the crispy feeling of the clothing layer is prepared. The texture can be obtained stably over time, the hot air drying can be done in a short time, the ethanol odor disappears, and conventional shelf drying can cause flesh to lose weight and lose eyesight as when it is done for a long time. Moreover, it has an excellent advantage that the oil is not oxidized and the taste is not deteriorated.

[0017]

EXAMPLES Next, the present invention will be further described with reference to examples.

Example 1 30 g of Taisho shrimp was used as an ingredient, and 90 g of wheat flour (soft flour), 10 g of corn starch and 2 g of baking powder were mixed with 1.1 ml of 95% ethyl alcohol and 160 ml of water, and a batter was adhered thereto. It was fried in soybean white squeezing oil at 170 ° C. for 2 minutes to obtain shrimp tempura. The water content of the ingredients for this shrimp tempura was 70% and the water content of the clothes was 22%. This was dried using a high temperature fluidized roaster (jet zone; manufactured by Arakawa Seisakusho) for 90 seconds at 200 ° C. and a wind speed of 30 m / sec. When the obtained shrimp tempura was left standing at 40 ° C. for 24 hours and then eaten, the ingredients were juicy and the batter had a crispy texture.

Example 2 Using 30 g of Taisho shrimp as an ingredient, 85 g of wheat flour (soft flour), 5 g of soybean flour, 10 g of corn starch, 2 g of baking powder and 50 ml of 95% ethyl alcohol,
A coating liquid prepared by mixing 120 g of water with 30 g of palm oil was fried, and fried with soybean white squeezing oil at 180 ° C. for 2 minutes and 30 seconds and immediately using the same roasting machine as in Example 1, at a temperature of 200 ° C. and a wind speed. It was dried with hot air at 25 m / sec for 90 seconds. When the obtained shrimp tempura was left standing at 5 ° C. for 48 hours and then eaten, the ingredients were juicy and the batter had a crispy texture.

Example 3 Using 30 g of Taisho shrimp as an ingredient, 85 g of wheat flour (soft flour), 5 g of soybean flour, 10 g of corn starch, 2 g of baking powder and 10 ml of 75% ethyl alcohol,
The clothing liquid made by mixing 140 ml of water is attached and the temperature is 180 ° C.
Was fried with soybean white squeezing oil for 2 minutes and 30 seconds and immediately dried with hot air using the same roasting machine as in Example 1 at a temperature of 200 ° C. and a wind speed of 30 m / sec for 120 seconds. The obtained shrimp tempura was designated as invention product 1 of the test example described below, and the product obtained by rapidly freezing the shrimp tempura at -30 ° C was designated as invention product 2.

Comparative Example 1 Ethyl alcohol was not added, and the amount of water was 150.
The clothing liquid prepared in the same manner as in Example 3 except that the amount was replaced with ml was applied to the same ingredients as in Example 3, and soybean white squeezing oil at 180 ° C.
It was fried for 30 minutes (without hot air drying). The obtained shrimp tempura was designated as Comparative Product 1 in the test example described below, and Comparative Product 2 was obtained by rapid freezing at -30 ° C.

Comparative Example 2 Shrimp tempura obtained by deep-frying in Comparative Example 1 was immediately dried with hot air as in Example 3. The obtained shrimp tempura was designated as Comparative Product 3 in the test example described below, and a product obtained by rapidly freezing this at -30 ° C was designated as Comparative Product 4.

Test Example 1 Each frozen shrimp tempura (Invention product 2, Comparative product 2, Comparative product 4) obtained in Example 3 and Comparative Examples 1 and 2 was left at 25 ° C. (natural thawing) for 12 hours. After 24 hours and 48 hours later, the texture was evaluated by tasting. The evaluation was carried out by 20 panelists according to the following criteria, and 5 points were evaluated, and the average points were compared. The results are shown in Table 1. 5: Cloth is very crisp 4: Cloth is crisp 3: Cloth is slightly crisp 2: Cloth is slightly sticky or a little too hard 1: Cloth is sticky or too hard

[0024]

[Table 1]

Test Example 2 The shrimp tempura (Invention product 1, Comparative product 1, Comparative product 3) obtained in Example 3 and Comparative Examples 1 and 2 was left at 5 ° C. (refrigerated).
Then, the texture after 12 hours, 24 hours, and 48 hours was evaluated in the same manner as in Test Example 1. The results are shown in Table 2.

[0026]

[Table 2]

Claims (4)

[Claims] 1. A fried food product obtained by subjecting ingredients to a frying liquid containing ethyl alcohol and fried to obtain a fried food product having a moisture content of 10 to 10% without substantially changing the moisture content of the ingredients.
A method for producing a fried food, which comprises hot-air drying so that 70% of the food is removed. 2. A method of producing a frozen fried food, which comprises freezing the fried food obtained in claim 1. 3. Hot air drying at a temperature of 150 to 300 ° C.
The method for producing a fried food according to claim 1 or 2, which is carried out for 0 to 300 seconds. 4. The blending amount of ethyl alcohol is 1 to 50% by weight with respect to the flour such as wheat flour which is a main raw material of the clothing liquid. Method of manufacturing fried foods.