JPS6379564A - Preparation of fried food such as 'tempura', fry and snack - Google Patents

Abstract

PURPOSE:To easily prepare cooked TEMPURA (Japanese fry) or a fried food, by attaching an emulsified liquid composed of an egg solution, water and edible oil to the food to be fried, smearing the surface of the food with edible powder or granules and heating the product in an electronic range or an oven range. CONSTITUTION:An emulsified liquid produced by thoroughly stirring an egg solution (mixture of liquid egg and water), water, food oil and optionally seasoning, flavor and colorant is attached to a frying food by spraying or immersion, etc. The surface of the food is smeared with edible powder or edible particles such as low-gluten flour, flour for TEMPURA, bread crumb, soybean flour, etc., and the product is heated in an microwave oven or an oven range.

Description

[Detailed description of the invention] [Industrial differences between this method and conventional methods and advantages of this method] In the present invention, fried seeds are soaked in egg water, coated with tempura flour (soft flour), and then soaked in heated cooking oil. A flyer with
The seeds are placed in a frying pan, frying pan, etc., and fried products are obtained at the appropriate temperature (the heated cooking oil also serves as a heat medium to make the seeds edible).The idea is completely different from the so-called conventional deep frying method. It was completed as a result of research and actual tests based on this.

This method applies to 1 piece of fried dough, 1 piece of frozen food such as solidified croquettes, 1 piece of deep-fried dough such as kakiage, and 1 piece of confectionery dough (with enough egg water (hydrated egg water)) Alternatively, mix well with baking soda water (add edible flour if necessary) and edible oil to uniformly disperse or emulsify it, then spread it on the fried seeds in advance, then use soft flour, tempura flour, bread crumbs, etc.
It is a mixture of edible powders such as rice flour and soybean flour, or mixed powders such as edible grains (almonds, peanuts, etc.) or single powders or edible grains, which are spread and spread in a selected container or dish. It can be heated in a microwave or open microwave to make it edible, making fried foods, etc., and was born from a completely new idea that is different from conventional methods.

There are the following industrial advantages in comparing the trial decision with the conventional law, both for home and business use.

(1) The trial decision differs from the conventional method in that each seed is always fried in fresh oil, generating almost no waste oil, and post-processing is extremely simple and economically effective. .

(2) Although the raw food in the trial decision is either chilled or frozen, it can be cooked immediately after thawing and can be eaten deliciously on the spot, which is a little different from reheating a cooked frozen product. Since the cooked product is heated from the inside, the amount of moisture in the fried dough is sufficient compared to the conventional method, and the batter remains crisp for a long time even after cooking.

(3) The trial decision was based on the fact that frying pans and fryers are not deep-frying, so there is no possibility of a fire in the pan (no fire caused by fried scraps, etc.).

(4) The trial decision states that whether for home or commercial use, there is no need for preparation for cooking, there is no odor from oil, there is no dirt around the frying pan, and the working environment for commercial use is significantly improved and shortened.

(5) It is possible to add various seasonings and flavorings (for example, tempura bowl, curry, etc.) and cook seasoned fried products at the same time, but there is no staining of excess cooking oil in the pot in the conventional method.

(6) The decision was that while the egg water and tempura flour were heated in a microwave or open range, a network structure of gluten coating was formed, resulting in a moderately crunchy texture. In the conventional method, if you mix egg water and tempura flour for a long time, the viscosity will increase and the tempura flour will not fry, and it also has many advantages for tasks before frying, such as not having to be careful about the mixing temperature more than necessary. .

q) The trial decision states that it is possible to adjust the oil content and make low-calorie fried foods.

(8) Microwave sterilization is possible in a microwave oven, and by adding egg water and water, water with a high dielectric constant, which causes oil splashes due to the water used for frying, which is dangerous during work, can be uniformly mixed into cooking oil. Unlike the conventional method, since the seeds are dispersed and sprinkled with edible flour, the seeds are heated not only from the outside but also from the inside and outside of the fried seeds, so there is no oil splash and a crispy texture with good blooming can be obtained.

[New means of trial decision]

The microwave used in microwave ovens has a frequency of 2.4.
50 MHz (megahertz), but cooking oil produced by conventional methods has a low dielectric constant under deep-flying conditions.
Microwave absorption is insufficient, making it difficult to replace heat and energy. Furthermore, it is extremely dangerous and impossible to disperse and heat a large amount of water with a high dielectric constant in oil in a pot. The present inventor dispersed or emulsified the mixture into the fried beef, then sprayed it on the fried beef, and then sprinkled it with edible powder to prevent sputtering during heating. The idea was to make effective use of water, which has an extremely high dielectric constant, and to be able to cook fried foods directly in a microwave oven, which is a completely superior idea to the conventional method of cooking fried ingredients by placing them in heated cooking oil. This method is completely different from the method of reheating the cooking method product in a microwave oven or freezing the product using J:F, M, and is a new method that the inventors first conceived and completed after repeated research and experiments.

By the trial decision! 11! Raw, chilled, or frozen fried food made by coating egg water or water with added water, cooking oil, and flour (11! The product can be cooked not only in a microwave oven but also in a preheated open range. The ratio of the amount of egg water added and the amount of added water to the amount of edible oil added can be varied depending on the internal moisture content and material of the deep-fried chicken seeds.

[Effect of the invention] ″″□′ This method does not involve reheating chilled or frozen foods, but is an intermediately manufactured food as mentioned in the text, but it does not involve reheating frozen foods that have been stored for a long period of time. It also has the feature that it can be thawed and cooked, making it as delicious to eat as raw fried food.

In addition, each fried egg, 1 piece, and the amount of egg water, hydrated egg water, baking soda solution, edible oil, and edible flour that is appropriate depending on the nature of the fried item (e.g., meat, fish, vegetables, confectionery dough). Since it is manufactured from grains, it does not generate waste oil unlike the so-called conventional deep frying method, and is not only extremely industrially economical, but also very attractive to consumers if provided in a container suitable for the heating method. It is simple and has the effect that even inexperienced people can easily cook it in a short time.

When frying food, the conventional method is to coat the fried seeds in batter and then add them to heated cooking oil. , required plenty of extra cooking oil. Even though it is possible to fry food several times, the cooking oil is oxidized and
The reality is that waste oil has to be produced for both health and taste reasons, and the amount of waste oil is large especially for commercial use, making it uneconomical to dispose of it.

The present invention completely overturns the conventional wisdom, makes it possible to fry food in a microwave oven, and has also developed a new method of using a microwave oven.

Raw, chilled, or frozen foods made using this method are prepared using containers made of materials that have good heat resistance and high frequency resistance, which have been developed for microwave ovens. In addition, fresh, chilled, or frozen foods packed in containers that can effectively and uniformly utilize reflected microwaves and heated air can be provided to consumers as newly developed products.

When using an open range, it is more convenient to use metal, ceramic, porcelain, etc. to prevent the product from becoming sticky, and to preheat the oven before cooking.

In addition, edible powders such as strong flour and rice flour that contain a lot of gluten, which were difficult to use with conventional methods, other edible grains, bean flour, starch,
By using new raw materials containing seasonings, fragrances, food colorings, etc., it has become possible to manufacture new products such as snacks and Western-style prepared foods that have new textures and tastes different from conventional products.

Furthermore, since the conventional method causes stains that would make the edible oil unusable in individual pieces, it is a great advantage of the present invention that such raw materials can be used. Another major advantage of the present invention is that when thawing cooked frozen foods such as tempura in a microwave oven, the texture deteriorates due to moisture in the breeding ground, making it impractical.

〔Example〕

Next, examples of the present invention will be shown.

Example 1゜Put egg yolk or whole egg (50-60g) in a ball container and stir well, then add the following amount of edible oil (turn solid ones into liquid) and stir well to make it uniform.
Further, the following water was added as needed, and the mixture was strained to a uniform consistency. Furthermore, if necessary, dip the fried dough (dough) in each mixture emulsified with a mixer and spread the coating, spray the mixture, or pour the mixture down and spread it with a food roller. Next, one or more types of soft flour, tempura flour, bread crumbs, or edible grains are uniformly sprayed or spread on the mixture to stop the flow of the mixture, and if it is to be cooked immediately, it is left as is, or if it is to be stored, it is chilled or rapidly cooled. and obtained the product. When chilled or quenched, the product was wrapped in aluminum foil with artificially textured edges to make it easier to peel off when cooking. The bottom of the container was designed to prevent products from sticking to the heat-resistant, high-frequency resistant container selected for use in microwave ovens, and the microwave or hot air was evenly applied to both the surface and the back of the frozen product.

Showing some manufacturing conditions and experimental results Eggs used were 50 to 60 g of yolk only and whole eggs.

Eggs, edible oil, and water were uniformly dispersed in a ball container using a whisk, and a household mixer was used for emulsification. The amount of each edible powder was such that the spread coating was spread on the powder or sprinkled on the powder.

A Sanyo EMO-A52 microwave oven (also used as an oven) was used.

The cooking ratio was based on the food temperature display on the microwave oven.

■Types of Fried Dumplings - Scratch, Shrimp, Horse Mackerel, Squid Ratio of egg, cooking oil and amount of water added Egg yolk 1: Cooking oil 150cc Food temperature display 140℃ Result The moisture content of the fried dumplings decreases, resulting in poor shrinkage ■Types of Fried Dumplings・Ratio of shrimp, horse mackerel, and squid eggs to cooking oil and amount of water added Whole egg 1: Cooking oil 150eC Food temperature display 140℃ Result Due to the moisture in the egg white ■ Better than ■ Types of fried seeds Kiss, shrimp, horse mackerel, squid eggs and Ratio of cooking oil and water added Whole egg 1: Cooking oil 130cc: Water 130 ('e Food temperature display: 140°C) Result: crisp and blooming, well fried ■Types of fried species: Kisu, shrimp, horse mackerel, squid eggs Ratio of cooking oil and water added Whole egg 1: Cooking oil 45ocC: Water Aoocc food temperature display 140℃ Result: crisp and blooming, well fried ■Types of fried species Kisu, shrimp, horse mackerel, squid Egg and cooking oil Ratio of water amount Whole egg 1: Cooking oil 450cc: Water 750cc Food temperature display 140℃ Result: too much water and the moisture in the batter is not blown away and it is defective ■Type of fried seeds Eggplant/Bi-man Ratio of egg, cooking oil and amount of water addedWhole egg 1: Cooking oil 450cc: Water 300cc Food temperature display: 120℃ Result: Crisp and good finish ■Types of fried seeds: Kisu, shrimp, squid (kakiage) Ratio of eggs, cooking oil, and amount of water added Food temperature: 140℃ Results: Karachi The aroma of ginger is good. ■Types of fried seeds.Ratio of shrimp, egg, cooking oil, and water.■Process is repeated twice. Food temperature display is 140℃.Results are poor. The same food temperature display as 140 degrees Celsius (140 degrees Celsius), the result is crispy and no punctures ■The type of fried dough, the cream cologne, the same ratio of eggs, edible oil, and the amount of water added. Temperature display: 140℃ Result: No bank as a result ■Type of fried seeds: Shrimp/Skied egg, edible oil, and amount of water added Same ratio as ■, however, when water is added, the seasoning on the ceiling is food temperature display: 140℃.Result: Tendon style Both flavor and coloring are good ■ Type of fried seeds: butterbur, lotus, and sweet potato Food temperature display: 130 ℃ Result: Crisp, snack-like finish Good 0 Type of fried seeds: Frozen minced egg, cooking oil, and water ratio ■ Food temperature is the same Display 140℃ Result Crisp and delicious 0 Type of fried seeds Same as shrimp/kissed egg and ratio of cooking oil and amount of water added Open range food temperature display 200℃ Results Result Flowering is slightly poor but crispy ■ Fried seeds are good Types: Wipe, lotus, boiled egg, cooking oil, and amount of water added ■ Same almond, peanut grain spread Food temperature display: 150°C Result: Snack-like and crunchy [Co.] Type of fried shrimp/kisu Ratio of eggs, cooking oil, and amount of water added Same as ■ Emulsified food temperature display 140 ℃ Result: Poor flowering and stiffness Type of fried seeds: Scratch Ratio of eggs, cooking oil, and amount of water added Egg 1: Cooking oil 100cc: 100cc of water, food temperature display: 130℃ As a result, low-calorie fried foods and stir-fries can be made.As is clear from the table in the examples, the microwave heats the surface of the food and the inside of the fried seeds at almost the same time. Therefore, it can be seen that whether or not a good product can be cooked depends on the quantitative ratio of the mixture (egg, edible oil, amount of water added) that is well suited to the fried dough (dough) and the edible flour that is spread. Furthermore, it is possible to create products with more distinctive characteristics by adding flavoring agents such as ginger juice and other flavoring agents, and it is also possible to create products that have never existed before using food coloring.

As is clear from the examples in the table, the method of the present invention was completed based on a novel idea that completely breaks away from conventional concepts. Furthermore, the method of the present invention makes it possible to develop various new foods, and also shows great social and economical effects, such as no generation of waste oil, no frying residue, and no fires in pots.

Claims (1)

[Claims] This production method involves soaking fresh, chilled, or frozen fried seeds in edible oil or water if necessary, and adding egg water, water, edible oil, seasonings, and flavorings in advance. Mix and disperse or emulsify water or edible oil, edible powder, emulsifier, or spreader with added colorant, then spray or dip and apply the liquid, and then apply soft flour, tempura flour, bread crumbs, soybean flour, etc. Sprinkle and spread edible powder or grains as described below. Place in a container or plate suitable for the heating method, place in a microwave or open range, and heat until the fried seeds and sprinkled edible flour are edible, producing tempura and fried products in batches or continuously. This is a manufacturing method in which raw, chilled, or frozen intermediate products are produced in batches or continuously, coated with edible flour before heating, and then provided to consumers as products.