JPS6225948A - Production of fry of mixed ingredient - Google Patents

Abstract

PURPOSE:To produce a fry of mixed ingredients having soft palatibility and deliciousness and preservable for a long period, by mixing ground meat of fish or shellfish and soybean protein emulsion, etc., adding a specific amount of vegetable to the pastry mixture, and frying in an oil. CONSTITUTION:A fluid pastry is produced by mixing 10-30pts.(wt.) of ground meat of fish or shellfish, 10-50pts. of soybean protein emulsion and, if necessary, 10-30pts. of wheat flour and 1-10pts. of alubumen, and adjusting the water-content to 50-80wt%. 40-60pts. of the pastry is mixed with 60-40pts. of vegetables and the mixture is fried in an oil to obtain the objective fry of mixed ingredients. The soybean protein emulsion can be produced by homogenizing a mixture of 10pts. of soybean protein, 5-80pts. of oil or fat and 35-100pts. of water.

Description

DETAILED DESCRIPTION OF THE INVENTION (Field of Industrial Application) The present invention provides kakiage that has a soft texture and can be kept for a long time.

(Prior Art) Kakiage is a mixture of vegetables and a batter containing wheat flour as a main ingredient and then fried.

On the other hand, there is also known a method of producing kakiage using surimi (surimi) stretched with water instead of the batter.

On the other hand, in recent years, we have entered an era of consumer choice, and there is a demand for kakiage rich in paraity.

(Problem to be solved) Conventional kakiage has a crunchy texture, and as time passes, the texture becomes sticky, and as days pass, it becomes dry and hard. has. Also, products using surimi instead of batter have a strong fishy flavor, which some consumers may like or dislike.

The present inventors aimed to create a new type of kakiage that has a soft texture, keeps well, and has good flavor.

(Means for Solving the Problem) In order to achieve the above-mentioned object, the inventors of the present invention, through intensive research, used surimi and soybean protein emulsion for the batter dough, and developed a dough 40 having fluidity suitable for kakiage dough. ~60
The present invention was completed based on the knowledge that kakiage, which is prepared by mixing 60 to 40 parts by weight of vegetables and frying, satisfies the above object. That is, the present invention contains 10 to 30 parts by weight of surimi to 10 to 50 parts by weight of soybean protein emulsion and, if necessary, 10 to 30 parts by weight of wheat flour, and has a fluidity adjusted so that the water content is 50 to 80% by weight. Dough with 40~6
This is a method for producing kakiage, which is characterized by using 60 to 40 parts by weight of vegetables per 0 parts by weight and heating them in oil.

As the surimi used in the present invention, surimi of seafood such as croaker, Japanese cod, conger, croaker, cod, sea bream, sardine, sardine, flathead, shark, and squid can be used.

The synergistic effect of Yon reduces the crispy texture of conventional flour-based kakiage and gives it a softer texture. If the amount of surimi is too large, the texture will become strong, which is undesirable.

The soybean protein emulsion used in the present invention is a homogenized mixture of 10 parts by weight of soybean protein, 5 to 80 parts by weight of oil and fat, and 35 to 100 parts by weight of water.

The soybean protein is preferably soybean protein obtained by water extraction from defatted soybeans, etc., and soybean milk powder, isolated soybean protein, etc. are preferred.

Fats and oils include animal fats and oils such as beef tallow and pork fat, palm oil, coconut oil,
Vegetable oils such as palm kernel oil, soybean oil, and rapeseed oil, or their fractionation, hardening, transesterification, etc. can be used.

If necessary, it is preferable to include 10 to 30 parts by weight of wheat flour. To make the flavor of kakiage of the present invention mild.

Furthermore, 1 to 10 portions of egg white can be used if desired. In the case of dried egg white, an equivalent amount of egg white can be used with an aqueous medium. Within this range, the kakiage of the present invention has the effect of imparting an appropriate gloss and softening the fish flavor and soybean protein flavor.

The dough obtained by mixing the ingredients listed below has moderate fluidity by adjusting the moisture content of the entire dough to 60 to 80% by weight, which works synergistically with the oil and fat contained in the dough, making it suitable for kakiage dough. It becomes something.

60 parts by weight of vegetables for 40 to 60 parts by weight of the kakiage dough
~40 parts by weight can be used.

If there are not enough vegetables, the dish will look like kamaboko and not kakiage. Also, if there are too many vegetables, the binding by the dough will not be sufficient, and the resulting kakiage will be crispy and unsatisfactory.

In the above manner, the dough mixed with vegetables can be heated in oil. Usually 1 minute or more at 140-180℃
H, preferably at 150-160°C for 2.5-3°5 minutes.

The obtained kakiage has a soft texture and does not lose its softness even after a number of days. Moreover, it has the flavor of surimi and the appropriate softness due to the soybean protein emulsion, making it possible to obtain kakiage with an excellent flavor that has never been seen before.

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

Example 1 Dough obtained by mixing raw materials No. 005 in Table 1 below and vegetables were mixed according to the formulation in Table 2 below and heated in oil at 160° C. for 3 minutes to obtain vegetable kakiage.

Surface raw material combination (Western squid - 1g + v> No. 1 2345 Surimi
100 20 Soy protein emulsion 10 5 35 Flour
100100 10 2 1? egg white
10 7 water 1
50130 50 60 17 Salt
2 3 1.7 3 1.7 Seasoning amount
2 3 2 1.5 2 However, the soy protein emulsion was made by homogenizing 1 part by weight of isolated soy protein (Fujipro R1 manufactured by Fuji Oil Co., Ltd.), 1 part by weight of soybean oil, and 6 parts by weight of water using a silent cutter. .

(Left below) Table 2 (V5: Fragrance right O No, 1 2 3 4
5 fabric 30 40 50 60
70 onions 30 30 20 20 10
Carrot 20 20 20 10 10 Burdock 20 20 10 10 10 In Table 2, No. I had a crispy texture and became sticky after being left for a while. If left for a few more days, it would dry out and become hard.

Samples No. 1 to No. 4 had a soft texture, and even after being left for several days, they still had a soft texture and good flavor. Also, it was shiny.

Regarding No. 3 and No. 4 of Table-1, No. 3 of Table-2
Kakiage was produced in the same manner using the following formulation. It had a soft texture, and even after being left for several days, it still had a soft texture and good flavor. In addition, N003 in Table 1 had a barb.

Comparative Example 1 Vegetable kakiage was produced in the same manner using dough No. 091 and No. 2 in Table 1 of Example 1 at the ratio of No. 13 in Table 2 of Example 1.

It had a crispy texture and became dry and hard if left for several days.

(Effects) As detailed above, the present invention makes it possible to produce kakiage that has a soft texture and flavor and can be kept for a long time (maintains a soft texture).

Claims (3)

[Claims] (1) 10 to 30 parts by weight of surimi to 1 part of soybean protein emulsion
40 to 60 parts by weight of fluid dough containing 0 to 50 parts by weight and optionally 10 to 30 parts by weight of wheat flour and having a moisture content of 50 to 80% by weight, and 60 parts by weight of vegetables.
A method for producing kakiage, which comprises using ~40 parts by weight and heating in oil. (2) Claim No. 1 containing 1 to 10 parts by weight of egg white
) The method for producing kakiage described in section 2. (3) The method for producing kakiage according to claim (1), wherein the soybean protein emulsion is a homogenized mixture of 10 parts by weight of soybean protein, 5 to 80 parts by weight of oil and fat, and 35 to 100 parts by weight of water.