JPS59102382A - Fried food such as croquette, etc. and its preparation - Google Patents

Abstract

PURPOSE:To prepare a tasty, yellow and beautiful fried food, by plastering the circumference of a matter to be fried with batter, sprinkling maize flour upon it to form a coat. CONSTITUTION:Yellow maize particles are crushed into 30-60 meshes, the husk part of maize, keratin and protein parts are taken out by selection, to form the coat 3. Potatoes are steamed to give a mash, which is blended with fried and seasoned vegetables and meat, and molded to give the matter 1 to be fried. The outer periphery of it plastered with the batter solution 2 obtained by blending fine powder of yellow maize with water and boiling it into a pasty state, and the outer surface is sprinkled with the coat 3 consisting of the maize particles and frozen quickly.

Description

DETAILED DESCRIPTION OF THE INVENTION Kibori J mainly relates to coated toothpicks such as croquettes used as croquettes for frozen or chilled foods.

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

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

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.

Hereinafter, Kinori 1 will be specifically explained based on the manufacturing process of a frozen cork, which is an embodiment of the present invention.

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) 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) is a batter whose ingredients include wheat flour, vegetable millet, eggs, etc.

Such a batter is prepared in the following manner.

It may be something else.

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.

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%.

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.

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) is a batter made of yellow corn kernels.

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.

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.

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.

Note that the present invention is not limited to the above-mentioned embodiments, but can be modified in various ways.

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.

Since the present invention is configured as described above, it is possible to obtain fried foods such as croquettes having the following excellent effects.

■ When fried, the corn kernels in the batter expand, giving it a better texture.

■ It has a unique flavor that is not found in conventional products.

■ By often using synthetic coloring agents, it is possible to obtain fried foods such as porridge that have a beautiful yellow appearance.

■ Relatively coarse bread crumbs are used, but according to the present invention, the batter is thinly coated, giving it an elegant texture.

■ 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.

■ Compared to conventional products, manufacturing costs are lower because corn is used, which is relatively cheaper.

■ Corn grains contain less fat and oil than corn flour, so they can prevent fat gain.

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.

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.

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.

Then, after storing the frozen croquettes in the freezer,
When fried in heated oil, the croquettes were yellow, flavorful, and crispy.

[Brief explanation of the drawing]

Figure 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)

[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.