JPH06253753A - Production of dry kaki-age - Google Patents

Abstract

PURPOSE:To produce dry KAKI-AGE (deep-fried small pieces of vegetables and small shrimps in a batter) having texture or appearance hardly changed from that before the heat treatment in reconstitution with hot water by treating the KAKI-AGE without carrying out high-temperature treatment, sufficiently removing water in an ingredient material and enabling the preservation for a long period. CONSTITUTION:A material for KAKI-AGE previously fried under ordinary pressure is further fried at a lower temperature under reduced pressure. In the low-temperature treatment under the reduced pressure in the latter stage, water is readily removed due to the state under reduced pressure. Thereby, the treating time can be shortened and the reduction in water in the ingredient material enabling the preservation for a long period of the dry KAKI-AGE can be accomplished without causing scorch in the surface. When the KAKI-AGE is returned to the original state by reconstitution with hot water, etc., the tasty KAKI-AGE rich in flavor before removing the moisture can be provided.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION The present invention relates to browning the surface of a fried squid produced by mixing ingredients such as meat, vegetables and fish finely chopped with a base of water-flour. The present invention also relates to a method for producing a dried fried fried food in which moisture inside is removed more than a predetermined amount.

[0002]

[Prior art and its problems] Tempura produced by attaching bread crumbs and other ingredients to meat and vegetables and fried with edible oil, or fillings such as bean paste, minced meat and onions with skins made of flour and puffer flour. Wrap wrapped buns, loin, etc. in a batter and fried in edible oil, and mix with ingredients such as minced meat, vegetables and fish in a base of flour etc. Foods made of two or more kinds of materials with different properties such as kakiage are widely used on the table.

[0003] These foods are put on the market as final products, and in addition to the form in which they are edible immediately after purchase by consumers, they are simply cooked and then hydrated by heating or steaming, and then edible. It is also on the market as a so-called instant food form. This instant food is convenient when it is not edible immediately after purchase but is edible after being stored for a certain period of time, and since it does not require freezing for storage, it is widely used.

[0004] The instant food is mainly produced by once producing it as a product and then removing water, and by removing this water, it can be stored for a long period of time. If this instant food is made of one type of material, remove the water under the processing conditions suitable for the material and immediately return to the original state by giving water under the processing conditions suitable for the material immediately before eating. In many cases, the intended food product can be provided with almost no loss of flavor.

The removal of water is often performed at 180 ° C. or higher, which is the boiling point of oil, and depending on the type of material, heat denaturation may occur and even if an attempt is made to return to the original state with water immediately before eating,
Foods that are usually spoiled may be served. As mentioned above, it is more difficult to set the processing conditions for removing moisture in the case of foods consisting of two or more types of materials. For example, in the case of tempura, the product before removal of moisture with a batter on the ingredient is 100 ° C or more. Usually, when deep-fried in edible oil at about 180 ° C for a long time, the batter burns, and even if it is reconstituted with water, it becomes brown and loses its flavor. It becomes an instant food. A vacuum drying method has also been proposed in which water is removed under reduced pressure in order to remove water quickly.However, this vacuum drying method is used for the purpose of removing water quickly, and the temperature is usually 90 ° C or higher. There is.

In order to produce a normal fried fried food among the above-mentioned foods, the raw material in which the ingredients are mixed in the base is fried in cooking oil at about 180 ° C. under normal pressure, but the total fried food is about 30% or more. The water content of the ingredients is almost unchanged from that before frying. In order to produce dry fried fried foods, in other words, to produce dry fried foods that can be stored for a long period of time, it is necessary to reduce the water content in the ingredients. Although the amount of water in the fried chicken will decrease, the fried surface will turn brown and the flavor will deteriorate, and if the browning progresses further and turns black, it will not be edible. In order to eliminate such drawbacks caused by the frying method, at present, the dry fried food is manufactured by reducing the water content of the ingredients during the fried food using a vacuum drying method, a microwave method or a warm air drying method. Currently, the main usage of dried fried fried food is instant noodles, which is eaten by returning dried fried food to hot water, but the dried fried food produced by the above-mentioned vacuum drying method has internal parts even when returned to hot water. However, there is a drawback in that it cannot be reconstituted with hot water and has a hard texture or is discolored so that the original texture of kakiage cannot be obtained.

[0007]

OBJECT OF THE INVENTION It is an object of the present invention to provide a method for producing dried fried tofu which is suitable for long-term storage by removing water in ingredients without causing browning on the surface.

[0008]

[Means for Solving the Problems] According to the present invention, a fried material pre-fried under normal pressure is fried at a temperature lower than that under reduced pressure to remove the water content of ingredients in the material without browning the surface. It is a method characterized by producing dried squid.

The present invention will be described in detail below. Kakiage, which is the object of the method of the present invention, is produced by mixing a base such as moisture-free wheat flour and the finely chopped meat, vegetables, fish and the like as ingredients, and then frying. In the method of the present invention, first, the fried material is pre-fried in oil at 150 to 200 ° C., preferably 170 to 180 ° C. under normal pressure to reduce the water content of the base, and then mold. Kakiage is produced with almost no decrease in water content. This preliminary fry may be performed until the amount of water that can be reduced in this temperature range is reached, but since the water is more easily removed during the subsequent vacuum drying, the preliminary fry can be performed in a state where the water is not completely removed. It is desirable to end the processing and shorten the processing time.

The pre-fried fried fried food is then treated under reduced pressure, for example, in edible oil at a relatively low temperature, for example, about 70 to 110 ° C. at 10 to 30 torr, preferably for about 5 to 30 minutes, more preferably for 15 to 20 minutes. Since it is under reduced pressure, the evaporation of water is promoted, and the evaporation of water in the ingredients progresses even at the above-mentioned relatively low temperature. It can be manufactured. In this temperature range, the possibility of heat denaturation of meat, vegetables, etc. is equal to zero, and at this temperature and treatment time, the base garment is hardly burnt to the extent that it affects the taste. Moreover, since it is under reduced pressure, it is possible to sufficiently remove water within the above temperature and treatment time range, and it is possible to reduce the amount of water in the ingredients to 5% or less, and to 3% or less by selecting the conditions.

The dried fried tofu thus produced is removed from the edible oil by an appropriate method such as centrifugation and then shipped as a single product or as an ingredient such as instant noodles and supplied to the market. A consumer who purchases a single dry fried fried food can return the dried fried fried food to a state almost equal to the excellent fried fried food before decompression drying by returning with hot water, and there is no burning or heat denaturation that reduces the flavor. It becomes possible to provide fried oysters to the table.

[0012]

EXAMPLES Examples of a method for producing dried fried chicken according to the method of the present invention will be described below, but the examples do not limit the present invention.

Example 1 A paste base of 50% by weight of water and 50% by weight of flour was mixed with 15% by weight of chopped onion, 8% of carrot and 5% by weight of shrimp to make a fried raw material, and this raw material had a diameter of 7 cm.
A disc having a thickness of 1 cm was formed, and the formed product was pre-fried in edible oil at 170 ° C. for 2 minutes to remove water in the base. When the water content in this ingredient was measured, it was about 50%.

Then, the pre-fried fried fried food was fried in a cooking oil maintained at a temperature of about 80 to 100 ° C. under a reduced pressure of 20 torr for 23 minutes to obtain a dried fried food. The water content in the ingredients of this product was reduced to 3% of the ingredients.
After removing the cooking oil from the cooking oil under reduced pressure to remove excess cooking oil, the mixture was put into the dry fried and boiling water and returned to the hot water, and then taken out. The water content of this fried oyster was about 50%. When the thus-prepared fried oyster was compared with the fried fried just after the preliminary frying, there was no heat denaturation like the original fried fried and no charring was observed on the surface.

[0014]

Comparative Example 1 In the same manner as in Example 1, the above-mentioned fried material was fried in a cooking oil at a temperature of about 180 to 200 ° C. under normal pressure to remove water. After 4 minutes, the water content was 12% and the water removal was not sufficient, and after 4 minutes, the water content was 5% and the water removal was sufficient. The latter kakiage was returned to normal pressure and taken out from the cooking oil to remove excess cooking oil, then put in hot water for 5 minutes and then taken out. The water content of this fried oyster was about 50%, which was almost the same as the water content of the original fried oyster, but the batter was charred and the shrimp inside was heat-denatured and discolored.

[0015]

Example 2 The dried fried tofu prepared in Example 1 before returning to hot water was allowed to stand in a room for 3 months, and then the internal condition was examined, but no alteration of shrimp or onion was observed. On the other hand, when the fried oysters treated in Comparative Example 1 for 8 minutes were left in the room for 3 months and the internal condition was examined, the formation of mold on the shrimp and onion of the ingredients was found.

[0016]

INDUSTRIAL APPLICABILITY According to the present invention, a fried fried food preliminarily fried under normal pressure is further fried at a temperature lower than that under reduced pressure to remove the water content of the ingredients in the material without browning the surface to produce a dried fried fried food. The method is characterized by

The present invention is intended for fried fried foods made of two or more kinds of materials, and heats the fried foods to remove water. Such materials are burned by heating for a long time or heated by heating at a high temperature. Some cause denaturation. That is, when the heat treatment is carried out for a time necessary for removing water of shrimp and meat at atmospheric pressure, charcoal is burnt on the surface of the fried food and the original flavor of the fried food is lost when the food is returned to its original state. Further, if a high temperature treatment is performed to eliminate charring and the treatment time is shortened, the ingredients are thermally denatured and the flavor is deteriorated more than the charring.

According to the present invention, when these foods are subjected to low temperature treatment in oil under reduced pressure to remove water and produce dry fried food, water is easily removed under reduced pressure, so that the processing time is shortened and the fried food surface is removed. It rarely causes charring. Moreover, since moisture can be removed by low-temperature treatment, there is almost no risk of heat denaturation of ingredients, and when the product is returned to its original state by adding moisture, etc., it is possible to provide delicious fried fried food with a rich flavor before removal of moisture. .

Claims (1)

[Claims] 1. A fried fried material preliminarily fried under normal pressure is further fried at a temperature lower than that under reduced pressure to remove the water content of the ingredients in the material to produce a dry fried food without browning the surface. And how to.