JPS62205752A - Production of fried japanese cracker having flavor of cuttlefish and lobster - Google Patents

Abstract

PURPOSE:To obtain fried Japanese crackers, slowly oxidizing oil and having improved preservation quality, flavor of cuttlefish and lobster as well as excellent sense of eating, etc., by applying a seasoning containing lobster flour to the surface of fried Japanese crackers made from a cuttlefish as a main raw material. CONSTITUTION:Cuttlefish flour, is blended with bread crumb, wheat flour, water, etc., and the resultant dough is formed and roasted to produce Japanese crackers 1 made from the cuttlefish as a main raw material. The resultant Japanese crackers 1 are the coated with a batter 2 consisting of wheat flour, corn starch, dried egg white, seasoning, etc., and fried in oil to produce fried Japanese crackers 3. A seasoning 4 consisting of lobster flour, sorbitol, baked salt, monosodium L-glutamate (MSG), etc., is sprinkled and applied to the surface of the fried Japanese crackers 3 to afford the aimed fried Japanese crackers 5. Thereby the fried Japanese crackers 5, consisting essentially of the cuttlefish having antioxidant property and having improved preservation quality with oxidation of oil prevented by application of the lobster flour to the surface thereof are obtained.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing fried rice crackers, and particularly to a method for producing fried rice crackers having squid and shrimp flavors.

Various types of fried rice crackers have been known for a long time, but the most representative one is hot water crackers, which are made mainly from squid, which has an antioxidant effect that prevents the deterioration of oil.

However, in response to the diversification of tastes in recent years, the development of yō senbei with flavors other than squid has become active, and senbei senbei with various flavors using various fish and meat as main ingredients have been developed. ing.

One of them is shrimp as the main ingredient;
Although it is not theoretically said that it promotes the oxidation of oil, it is empirically known that frying it oxidizes quickly and has poor storage stability. For this reason, various shrimp-flavored rice crackers have been known for a long time, but as positive rice crackers, they have a drawback in terms of shelf life, and no product with satisfactory shelf life has yet been commercialized.

In order to solve this problem and obtain fried rice crackers with a new flavor, conventionally, the batter (seasoning liquid) used to coat shrimp-based rice crackers has been added to squid, which has an antioxidant effect. Mixing powder or
There have been eight cases where shrimp powder was mixed into the batter used to coat squid-based rice crackers.

However, these conventional attempts have not led to the creation of fried rice crackers that can withstand long-term storage as a commercial product.

Although it is not theoretically clear why long-term shelf life cannot be obtained, the present inventors believe that shrimp has the property of promoting oil oxidation, and that shrimp or its powder is the main ingredient. If rice crackers are fried directly, or if rice crackers whose main ingredient is squid or squid powder are coated with batter mixed with shrimp powder and then fried, squid or squid powder, which has an antioxidant effect, may be added. 11 also speculated that this may be because the effect is not fully demonstrated.

The present invention was made based on this viewpoint, and
The purpose is to provide a method for producing fried rice crackers that have the flavor of squid and shrimp and have excellent shelf life.

- To improve fortune-telling - Rice crackers made mainly of squid are coated with batter and then fried to make fried rice crackers, and seasonings containing shrimp powder are sprinkled on the surface of the fried rice crackers, for example. It is attached by means such as.

While the squid crackers, which are made mainly from squid, which has an antioxidant effect, are deep-fried, the shrimp are fried after being fried.
Since the powder is attached to the surface of the fried rice crackers, oxidation of the oil is not promoted, the shelf life is improved, and the hot water crackers have the flavor of squid and shrimp.

DESCRIPTION OF THE PREFERRED EMBODIMENTS Preferred embodiments of the present invention will now be described in detail with reference to the accompanying drawings.

First, we will explain the manufacturing process for rice crackers that use squid as the main ingredient. The materials used are 11.5kr of squid powder, 6kg of arale, 8kt of bread, 3kg of puchin flour, and 12.5kg of wheat flour as a binder. Then, an appropriate amount of water is added to these to adjust the moisture content to approximately 10%, and then the mixture is placed in a known stirring mixer and mixed by stirring to form granulated rice crackers.

A predetermined amount of these rice crackers was placed in a squid-shaped female mold heated to 180°C, and then heated to 190°C to 200°C.
The squid crackers 1 shown in FIG. 1 are produced by pressing and baking with a male mold of the same shape heated to .degree.

Next, we will add batter to this squid cracker, and the ingredients are 25% flour + r.

2kg cornstarch, 1.5kg salt, 120g curry powder
g, 600 g of red and green mustard, 500 g of paprika powder, 150 g of natural sweetener, 400 g of sodium glutamate, dried egg white, calope germ, and lecithin were mixed in a ratio of 5:1011 to use 2.5 kg of an improving agent.

The improver has the characteristics of expanding well when frying dried egg whites and absorbing heat (and absorbing less oil).
In order to prevent the starch of calop germ from aging, to make full use of the characteristics of making the coating evenly stick to the squid crackers, and of lecithin to improve the texture of the coating, and to obtain a suitable sun cracker. By adding an appropriate amount of water to each of the above ingredients and kneading,
A liquid batter will be created.

1 squid cracker is placed in the applicator containing this batter.
Spread the batter on the surface of squid crackers 1 to an almost even thickness and coat with batter 2.

Then, the squid crackers 1 coated with batter are put into a fryer containing cooking oil. At this time, the oil temperature is preferably about 170℃, and the frying time is 90 seconds to 1 hour.
About 00 seconds is preferable.

Next, fried squid rice crackers 3 as described above (
Sprinkle seasoning 4 on the surface of the food (see Figure 2) before its temperature drops as much as possible. The ingredients for seasoning 4 include 300 ml of powdered shrimp with freeze-dried heads.
g, sorbitol powder 80g, roasted salt 200g, stevioside 0.8g.

MSoloog, Red Peraper 50g, WMP4g,
Use paprika powder 1008, curry powder 10g, and CMLOOg. After uniformly mixing these ingredients, an appropriate amount is sprinkled on the surface of the fried squid crackers 3 to complete the fried rice crackers 5 shown in the third article. It should be noted that if the seasoning 4 is sprinkled before the product temperature drops, the adhesion to the fried squid crackers 3 will be better.

Fried rice crackers 5 produced as described above had squid and shrimp flavors and had a good texture. Figure 4 shows fried rice crackers 5 of this example and 300 g of shrimp powder with heads prepared by the freeze-drying method mixed with seasoning and sprinkled in this example.
This figure shows the results of a storage test conducted at the Hiroshima Prefectural Food Industry Technology Center regarding the degree of oxidation of oil, comparing it with a conventional fried rice cracker (not shown), which differs in that it is manufactured by blending it into the batter. . This comparative test showed that the fried rice crackers 5 of this example had slow oil oxidation and had a good shelf life.
I can understand that you are winning by a large margin.

It goes without saying that the present invention is not limited to the embodiments described above, and many modifications can be made without departing from the technical idea thereof.

As is clear from the above explanation, according to the present invention, the oxidation of oil is slow and the preservability is excellent, and the flavor of squid and shrimp, especially the flavor of shrimp, can be directly detected from the sprinkled seasoning. Therefore, even if a small amount of shrimp powder is used, the flavor can be fully enjoyed.

[Brief explanation of drawings]

FIG. 1 is a schematic plan view of squid crackers made according to a preferred embodiment of the present invention, FIG. 2 is a schematic cross-sectional view of fried squid crackers, and FIG. The schematic plan view and FIG. 4 are a table showing the results of a storage Wa test comparing the fried rice crackers of this example with the conventional example regarding the degree of oxidation of oil. 1...Squid crackers 2...Battered 3...Squid crackers coated with oil 4...Seasonings 5...Fried rice crackers 1st shaku 4th figure dance - 1st fumemi;,zu≧1 800 PQ “Hand” of 〒-60-C
Sekho Seisho (self-motivated) April 2, 1986

Claims (1)

[Claims] A squid and shrimp flavor characterized by making rice crackers whose main ingredient is squid, battering them with batter and then frying them in oil to make fried rice crackers, and then coating the surface of the fried rice crackers with a seasoning containing shrimp powder. A method for producing fried rice crackers having.