JPS59102367A - Preparation of batter for fry - Google Patents

Abstract

PURPOSE:To prepare a batter for fry, effectively stressing the characteristics of corn, and capable of giving a fry having unique taste and flavor and excellent appearance at a low cost, by heating fine corn flour in an emulsifying liquid to effect the conversion of starch to alpha-form, and cooling the product. CONSTITUTION:Yellow corns are crushed with a roll crusher to obtain fine corn flour of about 100-60 mesh. The flour is added to an emulsifying liquid composed of wheat flour, water, egg, etc. at a ratio of 10-50wt%, and stirred to obtain an emulsified liquid. The obtained liquid is put into a pot, boiled at about 80-100 deg.C for >=30min to convert the corn starch to alpha-form and obtain a pasty product. The paste is cooled spontaneously, or forcibly with a refrigerator directly or indirectly, to obtain the objective batter liquid.

Description

DETAILED DESCRIPTION OF THE INVENTION This invention relates to a batter liquid for deep-fried foods, such as porridges and fried foods, which is mainly used as frozen foods or chilled foods fF, I.

Pack - Liquid T: [Currently used to coat foods such as croquettes and fried foods with breadcrumbs, etc.
The ingredients used include wheat flour, vegetable protein, and rabbit. However, such conventional products have already become boring, and a new type of fried food with a good texture and flavor has been awaited. In particular, in frozen foods such as croquettes and fries, and dill foods, the development of fried foods that appeal to consumers and stimulate demand has been awaited. However, it is also required that the prices of prepared foods such as korotsuku are low.

In addition, corn, which has characteristics such as good flavor and beautiful appearance, is currently widely used in food products, etc.

Kihatsu Qf4 was created in light of these circumstances, and makes use of the characteristics of corn to produce fried foods such as croquettes that have a flavor not found in conventional products and that look beautiful without using synthetic colorants at a low price. The aim is to provide these products in large quantities.

Hereinafter, "Kidori" will be explained based on a method for producing frozen croquettes using one embodiment of the present invention.

First, the yellow corn is crushed using a roll crusher.
Fine powder consisting of yellow corn kernels with a size of about 100 to 60 meshes or less.

Next, add 10 to 5 pieces of one-color corn powder.
0n (for emulsification of merigun powder, water, rabbit, etc. at a ratio of %)
(Mix thoroughly, stir, and then rub the top surface.

11-1 Place the mixture in a heating pot at about 80°C or 100°C.
The mixture is boiled at a temperature of 0.degree. C. to gelatinize the corn powder and form it into a paste.

This paste-like material is cooled naturally or forced to cool directly or indirectly using a oven refrigerator to form a batter liquid.

Steam potatoes for 17 minutes to make matshu, then stir-fry meat, vegetables, etc.-Ci! ``J flavor, mix it and shape it into a flat or small 11J size croquette base, white roux made by roasting a mixture of wheat flour and buckwheat flour.
'R crush 111. Make a white sauce by simmering it for a certain period of time, cut another VC onion into strips, stir-fry shrimp, crab, and other marine products, and chicken meat, season and combine. A croquette body '5g:11'' is provided which is made of a sauce base formed by molding a croquette body such as 'Ij type' or an intermediate base of an intermediate type between a potato base and a sauce base.

Then, the croquette body is immersed in 6fJ pack liquid, and the outer peripheral surface of the croquette body is coated with batter liquid,
Then sprinkle breadcrumbs on the outside surface.

The processed croquettes are placed in a tray, etc., placed in a net conveyor-type ultra-rapid freezing device, etc., and heated to -20°.
Freeze for about 30 to 60 minutes at 40°C to -40°C (optimal temperature) to make frozen croquettes.

Note that the present invention is not limited to the above embodiments,
Various changes can be made.

For example, other raw materials such as wheat flour, eggs, and vegetable protein may be mixed with the cooled batter liquid.

Example 1 Mixed water: 60 weights; t% Corn powder: 20 weight percent (100 mesh) Wheat flour: 20 weight percent The above raw materials were pre-stirred in a large bowl to prevent lumps, and then mixed in a steam pot for about 100 minutes. Heat the mixture at C for about 30 minutes P+! L, ) - Fine sorghum powder was gelatinized and made into a paste-like form.

Then, force cooling at 211 t+'-, steam the top of the potato to make matshu, stir-fry the inner corner and vegetables (j'
The mixture was tasted and mixed to form a culm, which was immersed in the cooled pack liquid, and the surface was further sprinkled with commercially available breadcrumbs.

The croquettes were placed in a 7-inch tray and cooled for about 50 minutes at a temperature of -3 (1'C) in a conveyor type ultra-rapid freezing device to form frozen croquettes.

After storing the cold croquettes in the freezer, they were poured into heating 4) and fried until golden brown. The croquettes were so easy to eat that I could stomach them.

Example 2 Blended water 60 weight is %1・-
Fine sorghum powder 40% by weight or more of 11i ~ stone is used as a batter in the same manner as in Example 1, and the pack is used to make frozen croquettes.
When fried in oil, the croquette had a lower viscosity than the croquette of Example 1, was not rubbery, had a better crispness, and melted easily in the mouth.

Example 3 Mixed water 40% by weight egg
30% by weight Fine corn flour 30% by weight or more of the raw materials were made into a batter in the same manner as in Example 1, and the batter was used to make frozen croquettes, which were then poured with oil to obtain croquettes that were rich and crisp. Ta.

Claims (1)

[Claims] ] Fine corn powder obtained by pulverizing dried corn into granules is added to a 1L solution such as water, the solution is heated to alphanize the corn powder, and the solution is cooled. A method for manufacturing a pack for fried foods. 2).--The method for making batter for deep-fried foods according to claim 1, in which flour is mixed with fine sorghum powder.