JPS6291152A - Production of retort food consisting of fried food - Google Patents

Abstract

PURPOSE:To produce a retort-fried food without causing deterioration in strength of coating of the fried food and peeling of the coating even in the presence of a seasoning, by using a batter containing an edible component having thermal coagulability and gelling property. CONSTITUTION:One or two or more edible components having thermal coagulability or gelling property, e.g. ground fish meat, egg white, KONJAK (devil's-tongue) flour, are mixed with a batter used for producing ordinary fried food and the resultant batter is used to prepare a fried food by a conventional method. The food and a seasoning solution are hermetically sealed in a retort pouch and heat-treated by a conventional method to afford the aimed retort food.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a so-called retort-fried food, in which the fried food is made into a retort form.

In recent years, retort foods have become popular due to their convenience, and are widely used for foods such as curry and stew.

However, when fried foods are made into a retort pouch, the seasoning liquid sealed in the pouch along with the fried food is absorbed into the batter of the fried food, so the inherent strength (rigidity) of the batter is reduced.
In addition, the batter peels off from the "seed" food material due to the impact of boiling due to the high heat during heating, resulting in a significant loss of form as a fried food. For example, if we take tempura, the coating will peel off from the seeds and turn into a mushy mess, making it difficult to call it tempura anymore.

Therefore, conventionally it has been considered practically impossible to make fried foods into retort form.

Therefore, when cooking fried foods at home, etc., there are problems such as contamination of the cooking area due to smoke generated by frying and disposal of used oil, so it is necessary to avoid damaging the original properties of fried foods. If the food could be provided as a retort food instead, it would be very convenient for consumers because of its simplicity.

The present invention was made in view of the above-mentioned situation, and it is a problem that the strength of the batter decreases or the batter peels off during retort processing of fried foods. To provide a method for making fried food into a retort food while retaining its original properties without having to do so.

The present invention will be explained in detail below.

A feature of the present invention is that when producing a retort food consisting of a fried food, the fried food is produced using a batter containing an edible component having heat coagulability or heat gelation property. be.

The term "fried food" here refers to food that is coated with batter by attaching batter to various food materials (so-called "seeds") and deep-frying, such as tempura, cutlet, etc. etc. are also included.

. - for fortune-telling.

As mentioned above, the present invention is for making a fried food produced using a batter containing an edible component having heat coagulating or heat gelling properties into a retort form, and in which the batter used here contains the edible ingredients. A wide variety of edible ingredients can be used as long as they have the property of coagulating or gelling when heated, but the gel strength may drop significantly at high temperatures during retort processing, or conversely, they may coagulate when heated. Alternatively, it is not preferable to use a gel that undergoes a reversible change such as melting or sol formation at low temperature.

The above-mentioned edible ingredients suitable for inclusion in the batter used in the present invention include minced fish meat, egg white, a thermocoagulable water-soluble protein that forms a strong gel such as milk casein,
Examples include polysaccharides such as curdlan and konjac flour. Also, although slightly less effective, egg yolk, soybean protein (dried)
etc. may also be applied as the above-mentioned edible ingredients. These edible ingredients can be contained in the batter alone or in combination of two or more.

The content of these heat-coagulating or heat-gelling edible ingredients in the batter is adjusted depending on the combination of the type and the type of food material for frying (seed) to which the batter is attached. For minced fish, add approximately 5 parts by weight to 1Ⅲ parts of wheat flour, which is the base material of the batter, and mix with 2 to 10 parts by weight of water. It is a good idea to adjust the amount of water used. In addition, when using minced fish meat, if the batter containing it is stored for a long time,
Care must be taken as the surimi will "sit" and turn into a gel. To prevent this "sitting" caused by surimi, it is best to prepare the batter at a low temperature (for this, use ice water instead of water) or add sugar to the batter, but this will prevent "sitting". Since the conditions for this to occur vary depending on the species of fish used for surimi, it is also necessary to appropriately apply known conditions that delay settling. Incidentally, if it is desired to promote this "sitting", a known method using potassium bromate or dehydroascorbic acid may be used.

As the batter containing the above-mentioned edible ingredients, it is possible to use wheat flour or starch, which is usually used in the production of fried foods, and which is mixed with water and, if necessary, an appropriate seasoning added thereto.

According to the present invention, a fried food prepared using a batter containing an edible component having thermal coagulation or thermal gelling properties as described above is sealed in a retort pouch together with a seasoning liquid, and heat-treated according to a conventional method. The retort-fried food obtained by this process may suffer from a decrease in the strength of the batter or a loss of coating strength even in the presence of a seasoning liquid. I+ separation is not observed, and the original shape and texture of the fried food is substantially retained.

Therefore, according to the present invention, tempura and other various fried foods, which have conventionally been practically impossible to form into retort foods, can be made into retort foods by sealing them in a retort pouch together with various liquid seasonings suitable for the tempura and other fried foods. This allows you to easily make various fried foods edible! “
You will be able to

EXAMPLES The present invention and its effects will be specifically explained below with reference to Examples.

Example 1 What is the tone of the batter used for producing fried foods? 1: Each batter was prepared in a conventional manner based on the formulation shown in Table 1.

In addition, pollock surimi can be made into a meat paste with sufficient consistency by roughening it using a speed cutter (manufactured by Matsushita Electric Industrial ■) and then salting it by adding about 3 to 5% by weight of table salt. I used the one that I made. Incidentally, surimi must be made by grinding fresh fish meat and salting it to peptize the actin and myosin in the myogenic protein of the fish meat and convert it into water-soluble actomyosin. hand,
Materials that do not turn into water-soluble actomyosin even when salted, such as degraded minced fish meat, do not form a strong gel even when heated, and therefore cannot be used as an edible ingredient in the present invention.

Next, onion tempura was made into five types of onion tempura using the batters prepared according to the above-mentioned formulations according to the following procedure.

Using 20 g of onions as seeds, 20 g of each batter was attached to each onion, and fried in tofu at a temperature of 180° C. for 3 minutes to obtain tempura.

1) Add each tempura prepared as described above to 300 yen of udon soup.
Enclose in a retort pouch with address ml, 120゛c
Retort treatment was performed for 10 minutes. When each retort food was opened and the condition of the tempura inside was examined, it was found that in the control food, the batter had completely peeled off from the seeds and had a mushy paste-like appearance, but in all cases of the present invention, the batter had completely peeled off from the seeds. The original shape of the tempura before retort processing was completely maintained, and the texture was also good. In addition, although the clothing had peeled off in the reference example,
Unlike the control group, the surimi did not turn into a mushy state, but instead floated or settled in the seasoning liquid, indicating that the surimi had a shape-retaining effect due to its heat-gelling properties.

Example 2 Using 100 g of pork, 30 g of each batter used in Example 1 was attached to each pork, bread crumbs were sprinkled on top of the pork, and fried in a conventional manner to prepare bokkuck.

Each of the obtained bok-kats was mixed with 150 ml of a kuddon seasoning liquid having the composition shown in Table 2. It was sealed in a retort pouch together with the container, and retorted at 120° C. for 10 minutes.

Table 2 Dissolve the above formulation in water to make 1000ml.

When each of the retort cups obtained as described above was opened and the contents were placed on top of 200 g of cooked rice,
As in Example 1, in the control plot, the batter peeled off and became mushy, but in the present invention plot, the batter maintained its shape.

In addition, in the reference drawing, the clothing was peeled off, but its shape was preserved.

In addition, when the products of the present invention were heated in a microwave oven and then served for consumption, the seasoning liquid soaked in well and the texture was good.

Example 3 In this example, a fried food was prepared using a batter containing various edible ingredients (excluding surimi),
This figure shows the influence of components having heat-coagulating or heat-gelling properties and components not having such properties on the retort food when each of the obtained fried foods is subjected to retort processing.

Batter Preparation: Each batter was prepared by thoroughly mixing 50 g of wheat flour, 100 g of water, and various edible ingredients in the amounts shown in Table 1. However, 100g of egg white and egg yolk were used instead of water.

Preparation of fried food (tempura): 20g of Shiba shrimp were used as seeds, 25g of each of the above batters was attached to each of the seeds, and fried by frying at 170°C.

Retort treatment: Each of the fried foods prepared as described above was sealed in a retort pouch together with 300 ml of seasoning liquid (udon soup) and heat-treated at 120° C. for 10 minutes.

Each retort food thus obtained was opened and the condition of the retort food was observed.

Table 3 As shown in Table 3, fried foods prepared using batter containing edible ingredients with heat coagulation and heat gelling properties change to their original state even after retort processing. However, in the case of fried foods prepared using batter containing edible ingredients that do not have the above properties, the retort treatment changes the original nature of the fried food. The original shape of the product is severely damaged and it becomes unusable as a product.

　　′

Claims (1)

[Claims] (1) When producing a retort food consisting of a fried food, the fried food is produced using butter containing an edible component having heat coagulability or heat gelling property. Food manufacturing method.