WO2005041688A1 - かき揚げ天ぷら - Google Patents
かき揚げ天ぷら Download PDFInfo
- Publication number
- WO2005041688A1 WO2005041688A1 PCT/JP2004/015608 JP2004015608W WO2005041688A1 WO 2005041688 A1 WO2005041688 A1 WO 2005041688A1 JP 2004015608 W JP2004015608 W JP 2004015608W WO 2005041688 A1 WO2005041688 A1 WO 2005041688A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- coating
- ingredients
- liquid
- oil
- clothing
- Prior art date
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
- A23P20/12—Apparatus or processes for applying powders or particles to foodstuffs, e.g. for breading; Such apparatus combined with means for pre-moistening or battering
Definitions
- the present invention relates to a force-lifting helmet manufactured by frying a plurality of ingredients together with oil, and more particularly to a force-lifting pallet including a die-shaped ingredient.
- the above-mentioned tentacle manufacturing device mixes a large amount of ingredients such as vegetables and marine products with clothing liquid to produce a kakiage tentlet, and separates a certain amount of ingredients from this large quantity of ingredients.
- a device for frying is known.
- such a tentacle manufacturing apparatus uses a garment liquid in which dartene is generated or a strong fried balm manufactured using a high-viscosity garment liquid, which lacks the crunchy texture of the garment. There was a risk that the texture of the okonomiyaki style would be finished.
- the apparatus for manufacturing a pallet attaches clothing liquid to ingredients individually measured in a fixed amount, mixes the above-mentioned ingredients with the clothing liquid, and places the ingredients in oil.
- ⁇ ⁇ is a device that manufactures a fried tempura by frying with a non-dispersed force oil.
- the ingredients mixed with the low-viscosity batter are put into oil in an irregular shape, and then stirred, so that the finished oyster fry is in a desired shape.
- the ingredients mixed with the low-viscosity batter are put into oil in an irregular shape, and then stirred, so that the finished oyster fry is in a desired shape.
- the clothing liquid is applied to the ingredient to which the powder is attached, and the clothing liquid is applied.
- a device is also conceivable in which the ingredients are transported while being formed on a conveyor while being formed, and the formed ingredients are covered with a forming cup, and the components are immersed in oil and fried with oil. (For example, see Patent Document 3).
- the ingredients to which the clothing liquid has adhered are fried with oil without agitation, so that there is no dartene generated, so that the garment has a crisp feel to the clothing. It can manufacture fried tempura.
- Patent Document 1 Japanese Patent Application Laid-Open No. 05-103602
- Patent Document 2 JP-A-09-252962
- Patent Document 3 JP-A-11-289999
- the present invention has been made in view of these points, and provides a fried egg spatula that is formed into a desired shape without disintegrating ingredients in oil, and has a feeling that the texture of clothes is crunchy.
- the purpose is to do.
- a feature of the power-raising lid according to the present invention according to claim 1 is that a solidified clothing liquid is formed by coating the ingredients so that the ingredients are adhered to each other.
- a first coating film, a solid coating liquid having the same viscosity as the first coating film, and a second coating film which is laminated on the first coating film and forms a pair of front and back surface layers in a disk shape And has the following.
- the feature of the present invention of claim 2 is that it is a solidified coating liquid having a lower viscosity than both the coatings, and is provided between the first coating and the ingredient. It has an auxiliary coating to be further provided.
- a feature of the force-floating lid of the present invention according to claim 3 is that the viscosity of the coating liquid constituting the first coating and the second coating is 500 to 5000 cP.
- a feature of the present invention according to claim 4 is that the viscosity of the coating liquid constituting the auxiliary coating film is 0 to 300 cP.
- a feature of the power-raising tempura of the present invention according to claim 5 resides in that the ingredients are mixed with rough flour.
- the first coating does not cause the separation of the ingredients, and the second coating has a crunchy texture.
- the individual components can be reliably coated by the auxiliary coating interposed between the first coating and the components.
- FIG. 1 is a front view showing an embodiment of a power-lifting tent according to the present invention.
- FIG. 4 A flow chart showing the manufacturing process of the power fried tempura of FIG.
- the deep-fried tempura 1 shown in Figs. 1 to 3 is formed in a disk shape as a whole, and includes a plurality of vegetables-like ingredients 2A, 2A ... formed at least in a die shape. , And 2B, 2B, etc., of other shapes, such as Ebbie forces.
- ingredients are collectively referred to by reference numeral 2.
- auxiliary coating 3 for covering each component 2 is formed on the outer periphery of the component 2.
- the auxiliary coating 3 is formed by heating and solidifying the coating liquid, and the coating liquid constituting the auxiliary coating 3 has a viscosity of 0 to 300 cP.
- a first coating 4 for interposing the auxiliary coating 3 with each component 2 is provided outside the auxiliary coating 3.
- the material 2 will be bonded.
- the first coating 4 is also formed by heating and solidifying the coating liquid, and the coating liquid constituting the first coating 4 has a viscosity of 500 to 5000 cP.
- a second coating 5 is laminated on the first coating 4, and the second coating 5 is a pair of front and back surface layers 6A in the disc-shaped force-lifting ceiling 1. , 6B.
- the second coating 5 is also formed by heating and solidifying the coating liquid, and the viscosity of the coating liquid forming the second coating 5 is 500-, similar to the coating liquid forming the first coating 4. It is 5 OOOcP.
- the coating liquid is composed of 93.0 parts by weight of flour, 1.0 part by weight of whole egg powder, 0.5 part by weight of emulsifier, 5.0 parts by weight of processed starch, and 0.5 parts by weight of baking powder. Was dissolved in water.
- the ratio of water to the above components is set to 85:15.
- the ratio of water to the above components is 50:50.
- the temperature of the supplied clothing liquid is a low temperature of about 15 ° C.
- the power-lifting temples 1 of the present embodiment can be manufactured one by one at home, or can be manufactured continuously at a factory. In the present embodiment, a case where one device is manufactured at a time will be described.
- the ingredients 2 are prepared by cutting the material of the deep-fried spatula 1 such as vegetables and marine products into a die or other shape having a desired size.
- a predetermined amount of the ingredient 2 to which the powder is attached in the accommodation step ST2 is accommodated in a saucer such as a ladle.
- the tray is preferably formed with an upward projection to facilitate supply of oil to the lower surface of the component 2.
- topping ingredients such as shrimp are topped on ingredient 2 as necessary.
- a clothing liquid having a viscosity of 0 to 300 cP and a low temperature of about 15 ° C. for forming the auxiliary coating film 3 on the ingredient 2 stored in the saucer is provided.
- the supply of the clothing liquid is preferably performed in a mist form as much as possible. At this time, since the clothing liquid sprayed on the ingredient 2 has a low viscosity, the clothing liquid can be spread over the entirety of the ingredient 2 while maintaining a gap between the ingredients 2.
- the minimum amount of 15 to adhere the ingredients 2 accommodated in the saucer 5 to the ingredients 2 accommodated in the saucer 5 is attached.
- the viscosity of the clothing liquid supplied in the second clothing liquid supply step ST4 is set to 500 to 500 OcP, and is higher than that of the clothing liquid supplied in the first clothing liquid supply step ST3. I have. Therefore, a part of the clothing liquid does not flow to the bottom of the component 2, but a part of the clothing liquid enters the space between the components 2 and remains in the void. Thereby, the components 2 can be securely bonded to each other.
- the amount of the coating liquid 10 dropped from the first clothing droplet lowering device 11 is a minimum amount for bonding the components 2, the components 2 have some gaps left.
- the saucer in which the ingredients 2 are stored is immersed in high-temperature oil suitable for frying the ceiling 1 with power.
- the component 2 is immersed in oil so that the upper end of the component 2 accommodated in the tray and the oil level are substantially equal, and the immersion state is maintained for a predetermined time.
- the oil slowly flows into the tray from the upper edge of the tray and fills.
- the ingredient 2 and the two kinds of clothing liquids are fried by the oil that has reached the gaps between the ingredients 2, and the clothing materials 2 adhere to each other by heat denaturation of the clothing liquid 19.
- the component 2 is formed into a shape as it is stored in the tray. Once the upper edge of the pan is immersed in the oil to fill the oil in the pan, hold the upper edge of the pan slightly above the oil level.
- the ingredients 2 are not only entirely thinly coated with the low-viscosity 0-300cP coating liquid supplied in the first coating liquid supply step ST3, but the second coating liquid supply step ST4.
- the high-viscosity clothing liquid of 500 to 5000 cP supplied in the above step is located in the space between the ingredients 2. For this reason, it is possible to prevent the ingredients 2 from falling apart due to bubbles of water vapor generated when the ingredients 2 to which two types of clothing liquids having different viscosities adhere are put into oil.
- the process proceeds to the first lubrication step ST5, in which high-temperature oil is poured into the ingredient 2 in the saucer from above, and the oil in the saucer is removed by the poured oil. It is possible to supplement the calorific value and increase the surface force of the ingredient 2 while physically stirring the ingredient 2.
- the process proceeds to the third clothing liquid supply step ST6, in which the clothing liquid having a viscosity of 500 to 5000 cP is dropped onto the ingredient 2 stored in the tray.
- This coating liquid reaches the gap slightly left between the ingredients 2 and the gap between the ingredients 2 and the upper surface of the saucer via the outside of the ingredients 2, and is applied to the back of the ingredient 2.
- the amount of the coating liquid is dropped on the surface of the material 2 so as to fill the gap between the ingredients 2 and to form the surface layer 6A of the coating liquid on the surface of the ingredient 2. .
- the ingredient 2 when the clothing liquid is supplied in the third clothing liquid supply step ST6, the ingredient 2 is in the oil, and the upper end thereof has a slightly higher oil surface force.
- the clothing liquid supplied by this spreads smoothly on the ingredient 2.
- the present invention is not limited to this.
- the upper end of the ingredient 2 in oil is the same or slightly lower than the oil level. May be located on the side.
- the upper end of the ingredient 2 accommodated in the tray is flush with the oil level or slightly lower. It is immersed in oil to the extent that it is located below the surface, and then in the second lubrication step ST7, high-temperature oil is poured over the entire upper surface of the component 2 as in the first lubrication step ST5. Thereby, it is possible to completely burn the ingredient 2 even from the upper surface of the ingredient 2, and to completely evaporate the water contained in each clothing liquid.
- Such a power fridge 1 of the present embodiment supplies the low-viscosity clothing liquid onto the ingredient 2 to which the powder has adhered in the first clothing liquid supply step ST3, and After the coating liquid has been distributed to the second coating liquid supply step ST4, the coating liquid having a higher viscosity than that of the coating liquid in the first coating liquid supply step ST3 is supplied in the second coating liquid supply step ST4 to enter the gap between the ingredients 2.
- the component 2 can be securely bonded.
- the material 2A cut into a dice has a smaller bonding area of the individual materials 2 and is less likely to adhere to each other. According to the embodiment, even if the tool 2A cut into a die is used as the tool 2, it is possible to surely bond the tools 2 to each other by injecting the coating liquid into the gaps between the tools 2.
- a high-viscosity clothing liquid is further supplied onto the ingredient 2, thereby forming a surface layer 6B of the clothing liquid on the lower surface of the ingredient 2, and The space between the two can be partially filled, and the surface layer 6A of the coating liquid can be formed also on the upper surface of the ingredient 2.
- the kakiage tempura 1 is manufactured, so that the generation of Dalten in the coating liquid can be suppressed. it can.
- the clothing liquid dropped in the second clothing liquid supply step ST4 and the third clothing liquid supply step ST6 is higher than the clothing liquid supplied in the first clothing liquid supply step ST3.
- Viscosity force Compared with the conventional high-viscosity 8000-lOOcP high-viscosity liquor used when mixing large quantities of ingredients with the liquor, the liquor has a viscosity of at least one-half or less. For this reason, it is possible to prevent the finished deep-fried tempura 1 from becoming an okonomiyaki that does not have a crunchy texture.
- high-temperature oil is poured onto the ingredient 2 in the first lubrication step ST5, so that the ingredient 2 is fired and the moisture of the clothing liquid is evaporated.
- high-temperature oil is poured onto the ingredient 2 again in the second lubrication step ST7, so that the ingredient 2 is reliably fired and It is possible to evaporate the moisture of the clothing liquid.
- the batter can be stirred by the physical force of the poured oil to form clean blossom flowers.
- the deep-fried tempura 1 according to the present embodiment is formed into a desired shape without disintegrating the ingredients 2 in the oil, and has a feeling that the texture of clothes is crunchy, and You can make the clothes feel heavy.
- a clothing liquid having a viscosity lower than the viscosity of the clothing liquid supplied in the second clothing liquid supply step ST4 and the third clothing liquid supply step ST6 is supplied onto the ingredient 2.
- the low-viscosity clothing liquid can be spread over the entirety of the ingredient 2, and as a result, the high-viscosity clothing liquid does not adhere to the ingredient 2 and the ingredient 2 is exposed. Can be prevented.
- the temperature of the clothing liquid 10 is set to about 15 ° C. It is not specified. However, if the temperature of the clothing liquid is too low, the temperature of the oil drops sharply when the component 2 to which the clothing liquid is attached is poured into the oil. It is preferable that the temperature is set so that the oil temperature does not drop sharply.
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- Chemical & Material Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- General Preparation And Processing Of Foods (AREA)
- Grain Derivatives (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Frying-Pans Or Fryers (AREA)
Abstract
Description
Claims
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2005515115A JP4484825B2 (ja) | 2003-10-31 | 2004-10-21 | かき揚げ天ぷら |
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2003-372516 | 2003-10-31 | ||
JP2003372516 | 2003-10-31 |
Publications (1)
Publication Number | Publication Date |
---|---|
WO2005041688A1 true WO2005041688A1 (ja) | 2005-05-12 |
Family
ID=34544024
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/JP2004/015608 WO2005041688A1 (ja) | 2003-10-31 | 2004-10-21 | かき揚げ天ぷら |
Country Status (2)
Country | Link |
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JP (1) | JP4484825B2 (ja) |
WO (1) | WO2005041688A1 (ja) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2010098976A (ja) * | 2008-10-22 | 2010-05-06 | Uohana:Kk | 揚げ物の製造方法、揚げ物 |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS58134954A (ja) * | 1982-02-02 | 1983-08-11 | Nippon Suisan Kaisha Ltd | かき揚げの製造方法 |
JPH0731384A (ja) * | 1993-07-16 | 1995-02-03 | Nippon Flour Mills Co Ltd | かき揚げてんぷらの製造法 |
JPH07184563A (ja) * | 1993-12-28 | 1995-07-25 | Misaki Suisan:Kk | 天ぷらの製造方法 |
JP2000262249A (ja) * | 1999-03-18 | 2000-09-26 | Showa Sangyo Co Ltd | 衣のサクミを保つことのできる衣つきフライ済み食品及びその製造方法 |
-
2004
- 2004-10-21 WO PCT/JP2004/015608 patent/WO2005041688A1/ja active Application Filing
- 2004-10-21 JP JP2005515115A patent/JP4484825B2/ja active Active
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS58134954A (ja) * | 1982-02-02 | 1983-08-11 | Nippon Suisan Kaisha Ltd | かき揚げの製造方法 |
JPH0731384A (ja) * | 1993-07-16 | 1995-02-03 | Nippon Flour Mills Co Ltd | かき揚げてんぷらの製造法 |
JPH07184563A (ja) * | 1993-12-28 | 1995-07-25 | Misaki Suisan:Kk | 天ぷらの製造方法 |
JP2000262249A (ja) * | 1999-03-18 | 2000-09-26 | Showa Sangyo Co Ltd | 衣のサクミを保つことのできる衣つきフライ済み食品及びその製造方法 |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2010098976A (ja) * | 2008-10-22 | 2010-05-06 | Uohana:Kk | 揚げ物の製造方法、揚げ物 |
JP4692945B2 (ja) * | 2008-10-22 | 2011-06-01 | 有限会社魚華 | 揚げ物の製造方法、揚げ物 |
Also Published As
Publication number | Publication date |
---|---|
JP4484825B2 (ja) | 2010-06-16 |
JPWO2005041688A1 (ja) | 2007-11-29 |
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