JPS6364183B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a fine granular coating with a diameter of 0.5 to 3 mm, and more specifically, the present invention relates to a method for producing a fine granular coating having a diameter of 0.5 to 3 mm, and more specifically, a fine granular coating that is suitable as a batter for fried foods and has good oil removal properties and can be used to produce soft fried foods. Pertains to the manufacturing method of clothing.

In recent years, with the diversification of dietary habits, many new foods with excellent flavor and texture and suitable for mass production have been developed. However, the development of frying batters made of batter, bread crumbs, etc. that can be adapted to the diversification of food products is currently delayed.

Fried foods are produced by applying an aqueous solution of flour, ie, butter, to the surface of fish or livestock meat, then applying a coating such as bread crumbs to this, and then oiling the surface. The bread crumbs used as a coating are usually made by baking bread and then crushing it, which is time-consuming and has a certain flavor and texture when used in oil. However, due to the nature of breadcrumbs, although it depends on the oil conditions, they generally do not drain easily, and if left for a while after oiling, the oil will return and impregnate the breadcrumbs, etc.
When using oil, the flavor and texture are lost, making it difficult to obtain soft fries. From this point, JP-A-56-
Publication No. 29965 proposes that by combining bread crumbs with a finer particle size distribution than conventional products and a butter liquid with a lower concentration, it is possible to obtain a good texture of fried batter that is not found in conventional products. However, this method uses bread crumbs as a coating, and the above-mentioned problems remain. On the other hand, Japanese Patent Application No. 117637/1983 describes the use of fried eggs made from flour, eggs, and water as a batter for tempura. However, this coating is large in diameter, 5 to 10 mm, and cannot be used for frying as it has a completely different appearance and texture. In this regard, when making small-diameter products, they inevitably become lumpy under normal oil conditions when dropping the raw materials, and it is conceivable to crush the lumps into small pieces, but this is undesirable because the flavor will be lost.

Therefore, the present inventors searched for particle size conditions for fried eggs that met the above consumer needs, and found that a diameter of about 0.5 to 3 mm is suitable for use as a batter for frying. This results in fries with a soft texture that cannot be obtained with conventional bread crumbs.
Moreover, the oil drain was extremely good.

From this point of view, in the method of the present invention, the limit of moisture content relative to oil is determined, the moisture content is maximized for the main ingredient wheat flour, and the conditions suitable for this raw material dough with a high moisture content are further set. In other words,
Edible oil is heated to 150°C to 180°C, and the oil is poured at or near the oil level to continuously produce a coating in the form of fine particles of about 0.5 to 3 mm.

The present invention will be explained in detail below.

First, wheat flour is usually used as the main raw material, but depending on the purpose, it is also possible to use drowning flour or a mixture of these, and if desired, eggs can be added, and seasonings such as salt and pepper can be added. You can also add

Therefore, by dissolving these raw materials in water, heating this raw material dough, and oiling it with edible oil, a product similar to conventional agedama can be obtained, but this product does not turn into fine particles and has a particularly good yield. Those with a diameter of 0.5 to 3 mm cannot be obtained.

In other words, if we look at the manufacturing mechanism of agedama using oil, the raw material dough is heated in heated edible oil, the water evaporates and scatters, and only the raw material emerges as a so-called oil product with a high specific gravity, and the agedama is obtained. . Therefore,
The particle size, oil loss, and even texture of this oil product are closely related to the mixing ratio of water, oil temperature, injection speed of raw material dough, oil conditions, etc. From this point of view, the method of the present invention is based on these conditions. be determined appropriately.

First, the mixing ratio of water is 100% of the main ingredients such as wheat flour.
100 to 250 parts by weight of water. As the amount of water in the raw material dough increases, the diameter of the coating becomes smaller. In particular, if the amount of water is less than 100 parts by weight, the viscosity of the solution increases, and the particle size becomes larger, such as 3 mm, usually 5 mm or more. When the amount of water increases, the diameter becomes smaller, which is preferable, but it takes time for the water contained in the oil to evaporate by heating, and the raw dough penetrates deep from the oil surface, making it difficult for oil products to run out of oil. When it goes deep, it forms a clump and the diameter becomes larger. From this point of view, water is preferably 250 parts by weight or less. It should be noted that if the amount of water is increased to 250 parts by weight or more, a large amount of water will remain in the edible oil and the deterioration of the oil will become more severe, which is also not preferable.

Second, the temperature of the oil should be between 150°C and 180°C.

Since there is a lot of moisture in the raw material dough, it is difficult to obtain fine particles at temperatures below 150℃ due to the lack of oil. In this respect, the temperature of the oil should be as high as possible, especially 170℃.
As mentioned above, it is preferable that it is high. However, if the temperature is abnormally high, such as 180° C. or higher, water evaporation is too easy to occur instantaneously, and the oil product is also carbonized and colored, which deteriorates the appearance, which is undesirable.

Thirdly, the raw material dough is lowered as a stream with a diameter of 2 to 3 mm, and at this time, the stream drips oil on or near the oil level of the edible oil.

That is, in order to use fine grains of oil, it is necessary that the raw material dough be oiled at or near the surface of the edible oil, and under this condition, oil removal is also good. Normally, when cooking tempura, etc., the meat sinks more than 10 cm from the oil level, depending on the specific gravity of the meat. Furthermore, as the moisture content of the raw material dough increases, the oil level sinks deeper, and in particular, when the water content is large as in the present invention, the raw material dough sinks considerably deeper under normal oil conditions. In this regard, in the method of the present invention, since the temperature of the oil is high and the diameter of the trickle is appropriate, by adjusting the rate of descent, oil can be produced at or near the oil surface (within 10 cm, preferably within 7 cm from the oil surface).

Note that if the raw material is deep, such as 10 cm or more from the oil level, it is difficult to obtain a material with a diameter of 0.5 to 3 mm.
In addition, after oiling, it is preferable to carry out deoiling treatment as desired, but in this case also, according to the method of the present invention,
It is extremely easy to remove oil.

Next, examples will be described.

First, 6 kg of water was added to 4 kg of wheat flour, and then seasonings were added and stirred. This raw material dough is 3mm in diameter.
gradually as a trickle of 160℃, 170℃ and 180℃
When the coating was lowered toward the surface of the hardened oil heated to 100 mL, fine particles of coating with a diameter of 1 to 2 mm were obtained. In all cases, about 70% are 1 to 2 mm in diameter.
Most of the others were 0.3 mm to 4 mm, yellow in color, and had excellent oil removal. White fish were wrapped in these three batters and oiled as usual, and for comparison, oiled using conventional breadcrumbs. All of these four types had the flavor of fried food, and when 50 people tasted them, 47 people judged that they were very good in accordance with the present invention.

Furthermore, all of these fries were frozen and stored as frozen foods for 30 days, then thawed, heated, and tasted in the same manner as above.
At this time, the conventional product was highly impregnated with oil, had difficulty draining the oil, and had a significant drop in flavor. On the other hand, in the products according to the present invention, almost no oil entered from the surface to the inside, the product drained well, had a soft texture, and had sufficient flavor.

Claims (1)

[Claims] 1 Raw materials containing flour or starch or a mixture thereof and seasonings as desired, per 100 parts by weight of flour or starch or a mixture thereof.
Dissolve and mix in 100 to 250 parts by weight of water, and add to the
Fine granules with a diameter of 0.5 to 3 mm, characterized in that the 3 mm rivulet is lowered toward the surface of the oil at 150 to 180°C, and the rivulet sprays the oil at the oil surface or near the oil surface at a maximum of 10 cm or less from the oil surface. Method of manufacturing clothing.