JPS59102382A - Fried food such as croquette, etc. and its preparation - Google Patents
Fried food such as croquette, etc. and its preparationInfo
- Publication number
- JPS59102382A JPS59102382A JP57213217A JP21321782A JPS59102382A JP S59102382 A JPS59102382 A JP S59102382A JP 57213217 A JP57213217 A JP 57213217A JP 21321782 A JP21321782 A JP 21321782A JP S59102382 A JPS59102382 A JP S59102382A
- Authority
- JP
- Japan
- Prior art keywords
- corn
- fried
- batter
- yellow
- croquettes
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Seeds, Soups, And Other Foods (AREA)
Abstract
Description
【発明の詳細な説明】
木発りJは、主として、冷凍食品用又はチルド食品用の
コロッケとして用いるコロツク等の衣付楊物類に関する
ものである。DETAILED DESCRIPTION OF THE INVENTION Kibori J mainly relates to coated toothpicks such as croquettes used as croquettes for frozen or chilled foods.
従来のコロツクは、パン粉等の衣づけ工程におりて、小
麦粉、植物性たん白、卯等をその成分とスルバッター液
をつけ、その上にパン粉やハルブメ等からなる衣をつけ
ている。(!:ころが、かかる従来のコロッケでは既に
需要家に飽きられて、新規な食感の風味が良いコロッケ
の出現が待ち望まれていた。特に、コロッケ類の冷凍食
品又はチルド食品業界においては、一般需要者にアピー
ルし、新たなW1要を喚起する冷凍又はチルド食品の開
発が待ち望まれていた。もつとも、惣菜だるコロツク類
は、価格が低価格であることも又一般需要者より要請さ
れるところである。In conventional korotsuku, in the process of coating bread crumbs, flour, vegetable protein, rabbit, etc. are coated with ingredients such as sulbata liquid, and then a batter made of bread crumbs, halbume, etc. is applied on top. (!) However, consumers have already grown tired of such conventional croquettes, and have been eagerly awaiting the emergence of croquettes with a new texture and flavor.Especially, in the croquette-type frozen or chilled food industry, The development of frozen or chilled foods that appeal to general consumers and arouse new W1 demand has been long awaited.However, the low price of side dish darutuku is also requested by general consumers. It is a place where
又、現在、風味が良く見た目に美しい等の特徴を有する
トーモロコシが、菓子や食品等に多く利用されている。In addition, corn, which has characteristics such as good flavor and beautiful appearance, is currently being widely used in confectionery and food products.
本発明は、かかる事情に鑑みてなされたもので、トーモ
ロコシの有する特徴を生かし、従来のコロッケ等の揚物
類に無い風味を有し、合成着色料を使用することなく見
た目にも黄色で美しいコロッケ等の揚物類を安価に且つ
多量に提供せんとするものである。The present invention was made in view of the above circumstances, and makes use of the characteristics of corn to produce a beautiful yellow croquette that has a flavor not found in conventional fried foods such as croquettes, and does not require the use of synthetic colorants. The aim is to provide fried foods such as these at low prices and in large quantities.
以下、木兄り1を、本発明の一実施例たる冷凍コロツク
の製造工程に基いて具体的に説明する。Hereinafter, Kinori 1 will be specifically explained based on the manufacturing process of a frozen cork, which is an embodiment of the present invention.
第1図は、木兄りf]の一実施例たるコロッケの断面図
で、第2図はその製造工程概略図である。FIG. 1 is a cross-sectional view of a croquette that is an example of Kinori f], and FIG. 2 is a schematic diagram of its manufacturing process.
(1)は、倍型あるいは小判型等に成形されたコロッケ
素体であり、ばiしいしよを蒸してマツシュとし、肉類
、野菜類などを炒めて調味し、混合して倍型や小’fl
J型のコロッケ素体を成形したいも類ベースや小麦粉と
バク−を混合焙煎して作ったボッイトルーを解砕して牛
乳でのばし、一定時間煮込みホワイトソースを作り、別
に玉ねぎをミジン切りをてして、えび、かになどの水産
物、とり肉等を共に炒め、調味して合わせ倍型や小判型
のコロッケ素体を成形したソース類ベース、あるいは、
いモ1K<ベースとソースp(ベースの中IQIタイプ
の中間ベースからなる。(1) is a croquette body shaped into a double-shaped or oval shape, which is made by steaming barley to make matshu, stir-frying meat, vegetables, etc., seasoning, and mixing it into a double-shaped or oval shape. 'fl
To form a J-shaped croquette body, make a potato base, mix roasted flour and buckwheat flour, crush the boittle, spread it with milk, simmer it for a certain period of time to make a white sauce, and separately cut onions into mid-size pieces. A sauce base made by frying shrimp, crab, and other marine products, chicken meat, etc., seasoning, and forming double- or oval-shaped croquettes, or
Imo 1K<base and source p (consisting of an IQI type intermediate base within the base).
(2)は、バッターであり、小麦粉、植物性たん臼、卵
等をその成分とする。(2) is a batter whose ingredients include wheat flour, vegetable millet, eggs, etc.
かかるバッター液は、次のようにしてWA造さJl。Such a batter is prepared in the following manner.
だものであってもよい。It may be something else.
まず、黄色トーモロコシを粉砕機で粉砕して、約100
メンシユないし60メツシユ以下の大きさとなす。First, the yellow corn is crushed in a crusher to give about 100 pieces.
The size of the eggplant is menshiyu or less than 60 menshiyu.
次に、かかる黄色いトーモロコシ微粉をIOないし40
重世%の割合で水等の乳化用液内に混合かく拌して乳化
液を得る。Next, such yellow corn powder is mixed with IO to 40
An emulsion is obtained by mixing and stirring in an emulsifying liquid such as water at a ratio of 1%.
それを、加熱釜に入れ、約80°CないしloO°C以
上の温度にて煮沸し、l−−モロコシ微粉のアルファ化
を図り、のり状となす。It is placed in a heating pot and boiled at a temperature of about 80°C to 100°C or above to alphanize the l--sorghum fine powder and form it into a paste-like form.
かかるのり状になしたものを自然冷却、又は、直接ある
いVi面接的に冷凍機で強制冷却させてバッター液とな
す。This paste-like material is cooled naturally or forcedly cooled directly or on a Vi surface using a refrigerator to form a batter liquid.
(3)は、黄色いトーモロコシ粒からなる衣である。(3) is a batter made of yellow corn kernels.
該黄色いトーモロコシ粒は、黄色トーモロコシを粉砕機
で粉砕して、約60〜30メツシユの粒状となし、かか
る1・−モロコシ粒を選別し−C、トーモロコシの皮部
及び角質だん白部の部分を主としてその主体としたトー
モロコシ粒以外の用9分を収り除き、大部分を黄色いト
ーモロコシの皮部力・らなるトーモロコシ粒となしたも
σ〕である。The yellow corn grains are obtained by grinding yellow corn into granules of about 60 to 30 mesh with a grinder, sorting out the sorghum grains, and removing the skin and keratinous part of the corn. It is mainly composed of yellow corn rinds and corn grains, excluding the 90% of corn grains that are the main component.
次に、かかるコロッケの製造過程を述べると、まず、か
かるコロッケ素体(1)を前記ノ(ツタ−液(2)中に
浸漬して、コロッケ素体(1)の外周面(τ)<ツタ−
液(2)をつけ、更にその外表面にトーモロコシ粒から
なる衣(3)をまぶす。Next, to describe the manufacturing process of such croquettes, first, such croquette body (1) is immersed in the above-mentioned vine liquid (2), and the outer circumferential surface (τ) of croquette body (1) is ivy
Apply the liquid (2), and then sprinkle the outer surface with the batter (3) made of corn kernels.
かかる処理をしたコロッケを適宜トレー等し[入れ、ネ
ットコンベヤ方式の超急速冷凍装置に入h−20°C〜
−40°Cの中で約30分向冷凍して、冷硅コロッケと
なす。The processed croquettes are placed in appropriate trays and placed in a net conveyor-type ultra-rapid freezing device at -20°C.
Directly freeze at -40°C for about 30 minutes to make cold silicon croquettes.
なお、本発明は上記実施例に限定されるもσ)ではなく
、種々変更することができる。Note that the present invention is not limited to the above-mentioned embodiments, but can be modified in various ways.
例エバ、トーモロコシ微粉をもって作ったOiJ記バッ
ター液に小麦粉、91j、植物性たんばく管のその他の
原料を混合して使用してもよい。又、トーモロコシ微粉
をアルファ化することなく、生C)状態で、水等に混ぜ
て使用してもよい。For example, wheat flour, 91j, and other raw materials for vegetable protein may be mixed with the OiJ batter liquid made from fine corn flour and corn flour. Further, the corn powder may be mixed with water or the like in the raw C) state without being pregelatinized.
本発明は、上記のように構成されたために、次のような
優れた効果を有するコロッケ等の揚物類を得ることがで
きる。Since the present invention is configured as described above, it is possible to obtain fried foods such as croquettes having the following excellent effects.
■ 油揚けすると衣のトーモロコシ粒が膨化し、食感が
よくなる。■ When fried, the corn kernels in the batter expand, giving it a better texture.
■ 従来のものにない独特の風味がでる。■ It has a unique flavor that is not found in conventional products.
■ 合成着色料を使用すること々く、見だ目に黄色で美
しいコロツク等の揚物を得ることができる。■ By often using synthetic coloring agents, it is possible to obtain fried foods such as porridge that have a beautiful yellow appearance.
■ パン粉は比較的粗いものを使用するが、本発明によ
れば衣が薄くつけられ、上品で感じ75二良い。■ Relatively coarse bread crumbs are used, but according to the present invention, the batter is thinly coated, giving it an elegant texture.
■ 油揚げする場合、パン粉を衣としだもσ)よりも、
衣の中に吸収されることが比較的少ないために、油の使
用量が少なくてすむ。■ When deep-frying, use breadcrumbs as a batter and use shimo σ).
Less amount of oil is needed since less is absorbed into the batter.
■ 従来品より、比較的安価なトーモロコシを用いるの
で製造コストが低廉となる。■ Compared to conventional products, manufacturing costs are lower because corn is used, which is relatively cheaper.
■ トーモロコシ粒は、油脂分が7<ン粉に比して少な
いので、脂肪太りを防ぐことができる。■ Corn grains contain less fat and oil than corn flour, so they can prevent fat gain.
実施例1
水: 60 m i桟%、)−−モロコシ微粉(100
メツシユ):20重琶%、小麦粉220重■%の割合の
原料を大型ボールでダマを生じないように予備かく拌し
、スヂーム釜で約100’Cの温度において約30分間
加熱混線し、トーモロコシ微粉のアルファ化を図か、ノ
リ状となったバッター液を自然冷却又eま冷凍機で強制
冷却した。Example 1 Water: 60 m i %, ) -- Sorghum fine powder (100
Methushi: 20% by weight of wheat flour and 220% by weight of wheat flour are pre-stirred in a large bowl to prevent lumps, heated in a steamer at a temperature of about 100'C for about 30 minutes, and made into corn. In order to make the fine powder pregelatinized, the paste-like batter liquid was forced to cool naturally or in an e-freezer.
そして、かかるバッター液中に、ばれいしょを蒸してマ
ツシュとし、肉類、野菜類などを炒め゛Cρ場味し、混
合して倍型となしたものを、浸漬し、丈に、その表向に
約40メツシユの大きさのトーモロコシ粒をまぶした。Then, in the batter liquid, steam potatoes to make mash, stir-fry meat, vegetables, etc., mix to form a double shape, and soak it until it is about 100cm long. Sprinkle with corn kernels the size of 40 mesh.
次に、かかるコロッケをプラスデックトレーに入れ、ネ
ットコンベヤ方式の超急速冷凍装置にて、−30°Cの
温度で約50分間冷凍し、冷凍コロッケとなしだところ
、黄色の児た目にもあざやかな冷凍コロッケを得た。Next, the croquettes were placed in a plus deck tray and frozen at -30°C for about 50 minutes using a net conveyor type ultra-rapid freezing device. I got some bright frozen croquettes.
そして、かかる冷凍コロッケを、冷凍庫で保存した後、
加熱油中に投じ揚げたところ、黄色で、風味が良く、歯
切れのよいコロッケをflFた。Then, after storing the frozen croquettes in the freezer,
When fried in heated oil, the croquettes were yellow, flavorful, and crispy.
第1図は本発明の−・実施例たるコロッケの断面図で、
第2図はその製造工程概略図である。
(1)・・コロラグ素体、(2)・・・バッター、(3
)・・・衣。
箪1r11
2 L;4Figure 1 is a cross-sectional view of a croquette according to an embodiment of the present invention.
FIG. 2 is a schematic diagram of the manufacturing process. (1)...Colorag body, (2)...batter, (3
)...Clothing. 1r11 2 L; 4
Claims (1)
ロコシ粒を、揚物素体の外周面に4qけて衣となしだこ
とを特徴とするコロッケ等の揚物。 2 トーモO:ffシ粒は、主として黄色トーモロコ
シの皮部及び角質蛋白部からなる特許請求の範囲第1項
記戦のコロッケ等の揚物。 3 揚物素体を製造する工程と、バッターを製造する工
程と、乾燥したトーモロコシを粒状に粉砕してトーモロ
コシ粒を製造する工程と、前記揚物素体の周囲にバッタ
ーをっけ、且つ、その表面にトーモロコシ粒をまふして
つけて衣となす工程とからなることを特徴とするコロッ
ケ等の揚物の製造方法。 4 トーモ[−1コシオ’It tま、主として黄色ト
ーモロコシの皮部及び角質蛋白部からなる特8′ト請求
の範囲第3項記戦のフロック等の揚物の製造方法。[Scope of Claims] 1. A fried food such as croquettes, characterized in that corn grains obtained by crushing dried corn into granules are coated on the outer circumferential surface of a fried food body by 4 q. 2 Tomo O: ff grains are fried foods such as croquettes according to claim 1, which mainly consist of the skin and horny protein parts of yellow corn. 3. A step of manufacturing a fried food element, a step of manufacturing a batter, a step of manufacturing corn grains by pulverizing dried corn into granules, and placing batter around the fried food element, and a step of manufacturing a batter on the surface thereof. A method for producing fried foods such as croquettes, which comprises the steps of: muffing and applying corn kernels to make a batter. 4. The method for producing a fried product such as floe according to claim 3, which consists mainly of yellow corn skin and horny protein.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP57213217A JPS59102382A (en) | 1982-12-03 | 1982-12-03 | Fried food such as croquette, etc. and its preparation |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP57213217A JPS59102382A (en) | 1982-12-03 | 1982-12-03 | Fried food such as croquette, etc. and its preparation |
Publications (1)
Publication Number | Publication Date |
---|---|
JPS59102382A true JPS59102382A (en) | 1984-06-13 |
Family
ID=16635466
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP57213217A Pending JPS59102382A (en) | 1982-12-03 | 1982-12-03 | Fried food such as croquette, etc. and its preparation |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPS59102382A (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
GB2435806A (en) * | 2006-03-07 | 2007-09-12 | Bonduelle Sa Ets | A vegetable food product and a method of preparation and preservation therof |
Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS58190365A (en) * | 1982-04-30 | 1983-11-07 | Ajinomoto Co Inc | Preparation of frozen food similar to fried food |
-
1982
- 1982-12-03 JP JP57213217A patent/JPS59102382A/en active Pending
Patent Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS58190365A (en) * | 1982-04-30 | 1983-11-07 | Ajinomoto Co Inc | Preparation of frozen food similar to fried food |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
GB2435806A (en) * | 2006-03-07 | 2007-09-12 | Bonduelle Sa Ets | A vegetable food product and a method of preparation and preservation therof |
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