JPS6131038A - Food coated with edible oil and its preparation - Google Patents

Abstract

PURPOSE:To increase an amount of a coated oil, and to make the oil layer slightly release, by sprinkling a starch, grain flour, etc. on slices of fishes and shellfishes, immersing them in an edible oil having high melting point which is melted under heating to form films, freezing the coated slices. CONSTITUTION:The slices 1 of fishes and shellfishes or slices obtained by seasoning them are sprinkled with grain flour such as wheat flour, rice flour, etc. and a starch such as wheat, potato, etc., immersed in an edible oil having high melting point which is melted under heating to form the edible oil layer 3, and the coated slices are frozen. A food like this wherein fishes and shellfishes are coated through a sprinkled layer of grain flour and a starch, etc. with a solid edible oil has a larger amount of a coated oil than one wherein fishes and shellfishes are directly coated with an edible oil, it causes no oil release, and prevents completely water spatter during cooking. Further, a food having a flavor different from TEMPURA (Japanese deep-fat fried food) and a fried food can be prepared easily by cooking this food coated with an edible oil in a frying pan.

Description

Detailed Description of the Invention <Object of the Invention> Industrial Application Field The present invention relates to a raw food coated with an edible oil having a high melting point and a method for producing the same. Pertains to foods and their manufacturing methods.

Conventional techniques Seafood preparation methods generally include (1) boiling with salt, (2) boiling in cool bouillon, and (3) boiling in fish stock.
(4) Steamed fish, (5) Boiled in wine or brandy, (6) Grilled, (71 butter grilled, (8) Fried)
(9) There are various methods such as gratin.

In recent years, barbecue cooking has become popular in people's diets, and it has become popular to grill seafood and vegetables on iron plates or frying pans. Itameyaki is a method of cooking that is cooked over a short period of time, and is generally cooked on a griddle or frying pan, such as beef steak, or with meuniere, such as horse mackerel, salmon, or tongue fillet. Sprinkle flour to prevent it from splattering.
The cooking method is known as tameyaki, which involves grilling the rice on an iron plate or frying pan with salad oil or butter. Cooking food such as fish by coating it with flour and frying it in butter requires less oil splashing if you coat it in flour and then fry it in butter immediately after coating it, but it takes a long time after coating it with flour. Over time, the flour absorbs more water than the ingredients, making the flour sticky and the oil becoming sticky when it boils. Also, in order to make cooking easier, the food is coated with flour, then frozen, stored, and then fried in oil before eating.If the food is fried in a frozen state, it takes a long time and may become burnt. Put it away. There is also the problem that the flour becomes sticky and oily when it is partially thawed or thawed.

Furthermore, Japanese Patent Publication No. 39-27468 describes a method for producing an instant hamburger steak in which the surface of a hamburger material is cooked and sterilized by immersing it in heated edible oil and then coated with solid edible oil, but the target is limited to hamburger steaks. In addition, when applied to materials with a high moisture content, such as fish fillets, the adhesion of the solid edible oil layer is poor, so the coating is likely to peel off due to impact during transportation, and the water becomes sticky during cooking. Problems such as burning on the frying pan cannot be avoided.

Traditionally, Japanese people have liked to eat various kinds of fried foods, such as fried foods, but the oil may scatter in the soot and stain the surrounding area, and they are not careful about disposing of the oil after simmering it. Therefore, there is a need for foods that can be easily cooked in an oven or the like and have a texture similar to that of oil-and-soot products.

In order to meet this demand, Japanese Utility Model Publication No. 58-3513 and Japanese Unexamined Patent Publication No. 59-2651 have been proposed. These products consist of coating the food material with solid edible oil, and when served, heat it in an oven or the like to make it edible, equivalent to oily and sooty foods such as tempura, fried food, etc. The purpose is to obtain food that has a sense of
The current situation is that it has not yet fully achieved its purpose. Moreover, these are limited to tempura or fried food, and cannot satisfy the market's demand for food diversification.

Problems to be Solved by the Invention The present invention aims to solve these problems.Specifically, fillets of seafood, etc. are coated with grain flour and starch, and then an edible material with a high melting point is added. We propose an edible oil-coated food, such as an instant meuniere food, in which a coating of oil is formed, and a method for producing the same.

<Structure of the Invention> Means for solving the problem and its operation That is, the present invention provides a method of coating fillets of seafood or flavored fillets with grain flour such as wheat flour or rice flour, and starch such as wheat or potato. Thereafter, this is immersed in an edible oil that has been heated and melted with a high melting point edible oil to form a coating.

FIG. 1 is a cross-sectional view of an example of a raw food according to one embodiment of the present invention, in which 1 is a food material, 2 is a powder layer, and 3 is an edible oil layer. In FIG. 1, numeral 1 is a food material, which is a fillet of seafood or a fillet prepared by seasoning. 2 is maki flour ■, which is made by adding grain flour such as wheat flour or rice flour, starch such as wheat or potato, or additives such as various seasonings, spices, vegetable protein powder, egg white powder, and skim milk powder. It is formed by wrapping around the food material. Also,
3 is an edible oil layer, and any edible oil that hardens at room temperature or lower can be used. This edible oil is usually heated above room temperature to make it into a liquid state, and the food material coated with powder is immersed in the edible oil to coat the surface of the food material through a layer of powder. , the raw food of the present invention is obtained. Also,
Raw foods coated with edible oil can also be frozen by conventional methods and supplied to the market as frozen foods.

As explained above, the raw food according to the present invention is a food material coated with edible oil via Ma-Sushi powder II2, and the moisture on the surface of the food material is absorbed by the Ma-S flour, so it is directly absorbed. , the amount of oil coating is greater than when food materials are coated with edible oil, and the oil is difficult to peel off. Also, the water splashing that normally occurs when cooking raw seafood is not observed at all.

Moreover, by cooking the raw food according to the present invention in a frying pan or oven, it becomes a food with a flavor different from that of tempura or fried food.

For example, Japanese Utility Model Publication No. 58-3513, Japanese Unexamined Patent Publication No. 59-2
In Publication No. 651, the food material is surrounded by a single layer of batter, and when this is heated, the water in the batter evaporates and is replaced by oil, but almost no movement of water in the food material occurs. do not have.

On the other hand, in the case of the food of the present invention, since the water content of the flour is low, the water in the food material evaporates upon heating and is replaced by oil, so that the outer periphery of the food material solidifies. It shrinks and becomes a food with a texture completely different from tempura or fried food.

In addition, the seafood used in the present invention includes white fish such as walleye cod and flounder, red fish such as sardines, mackerel, tuna, and cutlet, molluscs such as squid and octopus, shrimp, and crab. Crustaceans and shellfish such as clams, clams, hatchets, and oysters can be used.

In addition, 5) flour includes grain flour such as wheat flour, rice flour, and corn flour; starch such as wheat and potato; and additives to be mixed as desired include chemical seasonings such as sodium glutamate and sodium inosinate; Natural seasonings such as seaweed extract, mushroom extract, and meat extract, known seasonings such as salt and sugar, spices such as garlic, onion, and vera bar, natural or synthetic colors, caramel, skim milk powder,
Vegetable protein powder, egg white powder, whole egg powder, etc. can be used, and usually 5 to 10% by weight of maki powder is used for the seafood fillet. As the edible oil, edible vegetable oils with high melting points, edible animal oils, mixtures thereof, margarine, putter, etc. can be used, and it is sufficient to apply 5 to 10% by weight of the oil to the fish and shellfish fillets.

Example Embodiments of the present invention will be described below with reference to Examples.

Example 1゜Remove the head, internal organs, tail and black skin of golden flounder, wash with water, drain, and add 1% salt and 0.5% sodium glutamate.
, soaked in an aqueous solution containing 0.1% white pepper for 30 minutes.

Drain this, sprinkle with flour, and freeze the bond at 35℃.
immersed in balm oil with a melting point of 25°C for 1 second,
Coat the surface with about 8% palm oil.

When this was placed in a freezer at -30° C. or below and the oil coating layer was sufficiently solidified, the coating (2) never peeled off due to impact during transportation.

Furthermore, when the food obtained in this way was fried in a frying pan, the free water from the flounder was absorbed by the flour, and there was no water splashing or adhesion to the frying pan.

For comparison, when the food was treated in the same manner except that it was not sprinkled with flour, the coating was more likely to peel off due to shock during transportation, and the water during cooking was soggy that it scorched on the frying pan.

Example 2 A fillet of 601Ril×60ilI11×15W of bigeye tuna was sprinkled with a mixed powder consisting of 90% wheat flour, 7% skim milk powder, 2.5% salt, and 0.5% white pepper. In this case, the powder adhesion was approximately 7% relative to the fillets.

Next, the mixed powder was soaked in margarine with a melting point of 35°C that had been warmed to 40°C and immersed for about 1 second, so that about 5% margarine was attached.

This was placed in a metal container lined with a polyethylene sheet and frozen in a conventional manner to obtain a product.

<Effects of the Invention> As explained above, the raw food of the present invention in which seafood is coated with solid edible oil through a flour layer of grain flour, starch, etc., is produced by coating seafood directly with edible oil. The amount of oil coating was larger than in the case of cooking, there was no peeling of oil, and water splashing during cooking was completely prevented.

Furthermore, by cooking this in a frying pan, a food with a flavor different from that of tempura or fried food can be easily obtained, and the food can fully meet the market's demand for food diversification.

[Brief explanation of drawings]

FIG. 1 is a cross-sectional view of a raw food product according to one embodiment of the present invention. Code 1... Food material 2... Dust layer 3... Edible oil layer

Claims (1)

[Claims] 1) Fillets of seafood or flavored fillets coated with grain flour such as wheat flour or rice flour, and starch such as wheat or potato,
On top of that, an edible oil layer made of edible oil with a high melting point is formed,
Moreover, it is an edible oil-coated food that is made by freezing. 2) Seafood fillets or flavored fillets are sprinkled with grain flour such as wheat flour or rice flour, and wheat or potato starch, and then coated by immersing them in cooking oil that has been heated and melted with a high melting point cooking oil. A method for producing an edible oil-coated food, comprising forming and freezing the edible oil-coated food.