WO2022260155A1 - Procédé de production de produit alimentaire transformé pour aliment frit dans une pâte à frire - Google Patents

Procédé de production de produit alimentaire transformé pour aliment frit dans une pâte à frire Download PDF

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Publication number
WO2022260155A1
WO2022260155A1 PCT/JP2022/023400 JP2022023400W WO2022260155A1 WO 2022260155 A1 WO2022260155 A1 WO 2022260155A1 JP 2022023400 W JP2022023400 W JP 2022023400W WO 2022260155 A1 WO2022260155 A1 WO 2022260155A1
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WIPO (PCT)
Prior art keywords
batter
food
fried food
fried
batter liquid
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Application number
PCT/JP2022/023400
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English (en)
Japanese (ja)
Inventor
彩奈 岩野
紫乃 中村
琢 小澤
和樹 吉田
忠司 金子
秀樹 津山
Original Assignee
日清食品ホールディングス株式会社
日本ジフィー食品株式会社
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 日清食品ホールディングス株式会社, 日本ジフィー食品株式会社 filed Critical 日清食品ホールディングス株式会社
Priority to CN202280025254.1A priority Critical patent/CN117119902A/zh
Priority to JP2023527937A priority patent/JPWO2022260155A1/ja
Publication of WO2022260155A1 publication Critical patent/WO2022260155A1/fr

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/157—Farinaceous granules for dressing meat, fish or the like

Definitions

  • the present invention relates to a method for producing processed food for fried food.
  • deep-fried foods such as tempura, fried chicken, fried chicken, chicken nuggets, and croquettes are known to have batter attached around the inside. These foods are fried with a batter like tempura, and the batter is attached to the medium batter, such as deep-fried chicken. There are those that are fried, and those that are fried after attaching a batter liquid like croquettes and then attaching a coating material such as bread crumbs as a coating.
  • Patent Document 1 is known as a method for producing fried food such as deep-fried chicken by attaching a batter liquid to medium seeds and then attaching a coating material such as wheat flour and frying them.
  • the technology of Patent Document 1 aims to provide a batter that can achieve both the texture and appearance of a coating that is preferable in fried foods cooked by heating with microwaves (microwaves).
  • Patent Documents 2 and 3 are known as dried fried food products obtained by further drying fried food products.
  • the present invention prevents the breaking of the filling material and allows the coating material to easily become the filling material. It is an object of the present invention to provide a method for producing a processed food for fried food that is uniformly adhered.
  • the inventors of the present invention have investigated a method for easily and homogeneously attaching a coating material such as wheat flour to a filling material in fried foods such as fried chicken.
  • a coating material such as wheat flour
  • a filling material such as fried chicken.
  • the coating material is simply attached to the dough by a process such as stirring with a pin mixer or powder mixing, the dough, which is a molded product, will be broken. I had a problem. Therefore, as a result of earnest research, the present invention was achieved.
  • a method for producing processed food for fried food comprising a step of attaching a batter liquid to a filling, and a step of attaching a coating material to the filling with the batter liquid, wherein the filling is , the product temperature when the batter is attached is frozen to ⁇ 3° C. or less, the freezing temperature of the batter is ⁇ 1° C. or less, and the product temperature of the medium type when the batter is attached is +3° C. or less.
  • It is a method for producing processed food for fried food characterized by being
  • the product temperature at the time when the batter liquid adheres to the medium-sized batter in the method for producing processed food for fried food according to the present invention is more preferably -4°C or less.
  • the batter liquid in the method for producing processed food for fried food according to the present invention preferably contains at least one of monosaccharide, disaccharide, oligosaccharide, dextrin and sugar alcohol as a freezing point depressant.
  • At least one of the batter liquid and the coating material in the method for producing processed food for fried food according to the present invention preferably contains at least one of wheat flour, egg white powder and soybean protein powder.
  • the method for producing processed food for fried food according to the present invention is particularly effective when the filling is a molded product.
  • the present invention in producing processed food for fried food that is used for fried food that is fried after attaching a coating material to a fragile medium dough, while preventing the breakdown of the medium dough, It is possible to provide a method for easily producing processed food for fried food that is uniformly adhered to. In addition, it is possible to provide a method for producing processed food for fried food that can easily adhere the coating material to the filling even if the filling is hard to break.
  • FIG. 4 is an explanatory diagram of a method for measuring freezing temperatures of batter liquids 2 and 4 of the present invention
  • 1 is a photograph of processed food for fried food in Test Example 1 of the present invention. It is a photograph of processed food for fried food of Test Example 9 of the present invention. It is a photograph of processed food for fried food of Test Example 19 of the present invention.
  • the material for the fried food according to the present invention is not particularly limited as long as it is solid and can be fried.
  • Materials such as meat, seafood, vegetables, mushrooms, eggs, cheese and tofu. processed foods, soybean protein powder, etc., which are extruded with an extruder to produce a textured vegetable protein.
  • These materials may be used as they are or cut into medium seeds, and may be ground or mixed with materials such as wheat flour, starch, eggs, egg white powder, soybean protein powder, glucomannan, and methyl cellulose to serve as binders to form moldings. It can also be medium.
  • These moldings may be heated and solidified by heat treatment such as steaming or boiling, or may be frozen without heating to form moldings. Materials such as seasonings can also be used, and seasoning can be achieved by dipping or mixing.
  • the filling according to the present invention is frozen before attaching the batter liquid, which will be described later.
  • the freezing method is not particularly limited, and for example, not only commercial freezing equipment such as air blast tunnel freezers, spiral freezers, wagon freezers, quick freezers, and brine type flexible freezers, but also general business use, A domestic freezer is also applicable.
  • the product may be rapidly frozen using a rapid freezer at about -35°C, or may be frozen in a commercial freezer at -18°C.
  • the medium temperature according to the present invention should be -3°C or less when the batter liquid adheres. If the temperature is higher than -3 ° C, the medium seeds are easily thawed, and the medium seeds will dissolve when the batter liquid is attached, and when the batter material is attached with a pin mixer or powder mixing, the medium will be Seeds are fragile. It is more preferably -4°C or lower, still more preferably -5°C or lower.
  • the product temperature of the sponge according to the present invention refers to the temperature of the center of the sponge. The temperature can be measured by sticking a thermometer into the center of the seeds. In addition, if the temperature of the sponge becomes too low, it is necessary to lower the freezing temperature of the batter, which will be described later. Therefore, it is preferable that the product temperature of the medium when the batter liquid adheres is -10°C or higher.
  • the product temperature of the medium seed according to the present invention there is no problem even if the temperature is falling during freezing or rising during thawing. Freeze in a freezer set to ⁇ -10°C, or freeze and store at -18°C or less once and put it in a freezer set to -3 to -10°C to make the product temperature uniform overall. It is preferable to adjust
  • the material used for the batter according to the present invention is not particularly limited, but the batter should be such that the product temperature of the batter is ⁇ 1° C. or less and the product temperature of the medium when the batter is attached is +3° C. or less. It is necessary to adjust the freezing temperature of Therefore, a freezing point depressant is added to lower the freezing point of the batter liquid.
  • the freezing point depressant for the batter according to the present invention include monosaccharides, disaccharides, oligosaccharides, dextrin, sorbitol, glycerin, sugar alcohols such as reduced starch syrup, and salt. Among these, glucose and sugar alcohol are preferable because they can efficiently lower the freezing point of the batter liquid.
  • these freezing point depressants can be used in combination without being limited to one.
  • the degree of freezing point depression varies depending on the freezing point depressant used, but at least 18% by weight or more of these freezing point depressants must be added to the solution. If a large amount of freezing point depressant is added, the taste and the viscosity of the batter liquid are affected.
  • the freezing temperature can be measured by putting the batter liquid in a -20°C freezer, pointing the thermometer, and measuring over time.
  • the freezing temperature is the temperature at which the temperature rise after the release of supercooling stops.
  • starch-based materials such as wheat flour and starch
  • protein-based materials such as egg white powder and soybean protein powder
  • seasonings such as salt, soy sauce and monosodium glutamate for seasoning, flavors and pigments for flavoring and coloring, emulsified oil and the like can be added.
  • Starch-based materials such as wheat flour and starch
  • protein-based materials such as egg white powder and soybean protein powder
  • the batter liquid is prepared by adding water to the above-mentioned freezing point depressant and other ingredients, stirring well and homogenizing.
  • the temperature of the batter liquid is not particularly limited, it is preferable to adjust the temperature to 20° C. or lower, more preferably 10° C. or lower, because if the temperature is too high, the medium tends to melt.
  • the coating material (coating material) according to the present invention is preferably powdery, such as starch-based powders such as wheat flour and starch, protein-based powders such as egg white powder and soybean protein powder, and fine bread crumb powder such as dry bread crumbs. etc. It is possible to use deep-fried eggs and bread crumbs with large meshes as the coating material, but when using these coating materials, it is difficult to attach the coating material to the medium dough by a pin mixer or powder mixing.
  • pigment powders and flavor powders for seasoning can be added.
  • the above clothing materials can be used singly or in combination.
  • a batter liquid is attached to the above-described frozen medium seed.
  • the adhesion method is not particularly limited, and the frozen medium seeds may be immersed in the batter liquid for adhesion, or conversely, the batter liquid is added to the frozen medium seeds and stirred and mixed with a pin mixer or the like for adhesion. good too.
  • the freezing temperature of the batter becomes higher than the product temperature +3° C. of the medium when the batter adheres, the batter will freeze. If the batter solution freezes, the coating material adheres unevenly in the subsequent steps.
  • the coating material is adhered to the surface of the batter liquid to obtain a processed food for fried food.
  • the batter liquid-adhered medium is placed in the batter, and the batter is evenly attached to the surface of the batter, or the batter is agitated with a pin mixer or the like.
  • the coating material is stirred, the coating material is dropped into a pin mixer as it is, so that the coating material is evenly adhered to the surface of the batter liquid.
  • the coating material can be evenly adhered to the surface of the batter liquid.
  • the processed food for fried food to which the coating material has adhered can be used as it is for frying, but it can also be preserved by freezing again at this stage, and the processed food for fried food for home and commercial use It can also be sold as food. However, if the freezing temperature of the batter is low, caution is required because the batter may melt due to the temperature rise in the freezer during storage.
  • Method for producing fried food By frying the processed food for fried food to which the coating material has adhered, the fried food can be obtained.
  • the conditions for frying may vary depending on the type of medium, but frying may be performed using frying oil adjusted to 130 to 200°C.
  • the frying oil is not particularly limited as long as it is an edible oil.
  • examples include vegetable oils such as rapeseed oil, refined rice oil, soybean oil, palm oil, and corn oil, animal oils such as lard, hydrogenated oils thereof, and transesterified oils. can be used alone or in combination.
  • the fried food covered with fried food may be eaten as it is as fried food, or it may be frozen and frozen as fried food covered.
  • freezing not only commercial freezing equipment such as air blast type tunnel freezers, spiral freezers, wagon freezers, quick freezers, and brine type flexible freezers, but also general Commercial and domestic freezers can also be applied.
  • freezing it is preferable to fast freeze, for example, using a rapid freezer at about -35°C.
  • the fried food produced by the method for producing the fried food of the present invention is frozen and further dried by vacuum freeze-drying as described in Patent Documents 2 and 3. good too.
  • the vacuum freeze-drying conditions are not particularly limited, and may be dried at a degree of vacuum and shelf heating temperature that does not thaw the frozen product. As a preferable range, drying should be performed so that the degree of vacuum is 1.5 torr or less, the shelf heating temperature is 90° C. or less, and the water content after drying is 1 to 7% by weight. If it is too dry, it becomes fragile, so if necessary, it may be subjected to moisture conditioning treatment after drying to adjust the moisture content.
  • the dried fried food may be produced by drying such as hot air drying or microwave drying without being limited to vacuum freeze-drying.
  • the processed food for fried food produced in the present invention is frozen, and is heated at 80 to 100 ° C. under reduced pressure of -0.08 to -0.12 MPa.
  • vacuum-frying in oil it can be made into dry fried food.
  • the dried fried food according to the present invention can be used not only as an ingredient for instant food such as instant soup and instant noodles that can be reconstituted with hot water, but also can be eaten as it is as a confectionery.
  • a mixture of 2 parts by weight of egg white powder, 1.5 parts by weight of salt, 1 part by weight of sodium glutamate, 0.5 parts by weight of pepper, 0.5 parts by weight of sugar, 1.5 parts by weight of garlic, and 0.5 parts by weight of ginger was added and stirred well to prepare a dough.
  • the composition of the dough is shown in Table 1 below.
  • Batter solutions 1 to 4 were obtained by thoroughly stirring the batter solution ingredients adjusted to the formulations shown in Table 2 below.
  • As the freezing point depressant reduced starch syrup (SE (registered trademark) 600 manufactured by Bussan Food Science Co., Ltd.), which is a sugar alcohol, was used.
  • SE registered trademark
  • the batter liquid was stored in a refrigerator at 4° C., cooled, and then stirred again for homogenization before use.
  • the batter liquids 1 to 4 were placed in a -20°C freezer and the freezing temperature was measured.
  • the freezing temperature was measured by confirming the temperature change over time using a data logger thermometer (CENTER521 manufactured by Sato Shoji Co., Ltd.).
  • the batter liquids 1 to 4 were measured with a Brix meter to measure the Brix concentration.
  • Table 2 below shows the composition, freezing temperature, and Brix concentration of the batter liquids 1 to 4.
  • the yield was measured by sifting the dough with the coating material attached through a 6.7 mm mesh sieve and dividing the weight remaining on the sieve by the original weight of the dough of 300 g.
  • the yield is less than 45% x (improper), the yield 45% or more and less than 60% is ⁇ (acceptable), the yield is 60% or more and less than 75% is ⁇ (good), and the yield is A rate of 75% or more was evaluated as ⁇ (best).
  • the evaluation of the adhesion of the batter visual observation
  • the yield was not measured and the degree of breakage of the sponge was not evaluated.
  • Table 5 below shows the evaluation results of the degree of adhesion of the batter (visual observation)
  • Table 6 below shows the measurement results of the yield
  • Table 7 below shows the evaluation results of the degree of damage to the filling.
  • the product temperature of the medium seed is preferably ⁇ 4° C. or less, more preferably ⁇ 5° C. or less.
  • the product temperature of the middle seed is -9°C, it is necessary to add a large amount of reduced starch syrup (sugar alcohol), which is a freezing point depressant, to the batter to prevent the batter from freezing, which affects the taste. It is considered that the product temperature of -10°C or less is preferable at the lowest.
  • the batter material did not adhere uniformly, and the degree of adhesion of the batter (visual observation) was evaluated as x. Therefore, it is preferable to adjust the freezing temperature of the batter by adding a freezing point depressant so that the batter does not freeze according to the product temperature of the medium seed.
  • a freezing point depressant so that the batter does not freeze according to the product temperature of the medium seed.
  • the freezing temperature of the batter liquid is 3°C or higher than the product temperature of the medium seed.
  • the freezing temperature of the batter liquid is considered to be more preferably 2.2° C. or lower than the product temperature of the medium seed.
  • the freezing temperature of the batter liquid is at least ⁇ 1.0° C. or lower, more preferably ⁇ 1.8° C. or lower, and even more preferably ⁇ 3.0° C. or lower considering the results of Experiment 2 described later. I think.
  • Paindex (registered trademark) #2 (manufactured by Matsutani Chemical Industry Co., Ltd.) was used as dextrin
  • Halodex (registered trademark) (manufactured by Hayashibara Co., Ltd.) was used as oligosaccharide.
  • monosaccharides such as glucose, disaccharides such as trehalose, oligosaccharides, sugar alcohols such as dextrin, and reduced starch syrup are preferable as freezing point depressants.
  • Test Example 27 Production of fried food and dry fried food (Test Example 27)
  • the processed food for fried food prepared in Test Example 19 was fried in oil (rapeseed oil) at 170°C for 40 seconds to prepare fried food (fried chicken-like food).
  • Test Example 28 The fried food prepared in Test Example 19 was frozen in a quick freezer at -40°C for 30 minutes to prepare a frozen fried food (fried chicken-like frozen food).
  • Test Example 29 The fried food prepared in Test Example 19 is frozen in a quick freezer at -40 ° C. for 30 minutes, and a vacuum freeze dryer (TFD10LF4 manufactured by Toyo Giken Co., Ltd.) is used at 0.1 torr or less at a shelf temperature of 87 ° C. for 4 hours. , 75° C. for 3 hours, then set to 60° C. and dried until the product temperature reached 58° C. to prepare a dried fried food (dried fried food).
  • a vacuum freeze dryer TFD10LF4 manufactured by Toyo Giken Co., Ltd.
  • Test Example 30 The processed food for fried food prepared in Test Example 19 is frozen in a quick freezer at -40 ° C. for 30 minutes, and a vacuum fry dryer (BL-2A manufactured by Sakuma Seisakusho Co., Ltd.) is used at 85 ° C. and -0.1 MPa for 45 minutes. It was fried to produce a dried fried food (dried fried food).
  • a vacuum fry dryer (BL-2A manufactured by Sakuma Seisakusho Co., Ltd.) is used at 85 ° C. and -0.1 MPa for 45 minutes. It was fried to produce a dried fried food (dried fried food).
  • Test Example 27 can be eaten as it is, Test Example 28 can be eaten by microwave cooking or natural thawing, and Test Examples 29 and 30 can be eaten by condensing with boiling water for about 3 to 5 minutes. It was also possible to eat it as it is as a sweet.

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Zoology (AREA)
  • General Preparation And Processing Of Foods (AREA)

Abstract

Le problème décrit par la présente invention est de fournir un procédé de production de produit alimentaire transformé pour un aliment frit dans une pâte à frire, le procédé consistant à revêtir une garniture fragile avec un matériau de revêtement, puis à cuire le tout par friture. Le procédé empêche la garniture de se désagréger et le matériau de revêtement est facilement et uniformément revêtu sur la garniture. La solution selon la présente invention consiste à effectuer une congélation de façon à ce qu'une température du produit ne soit pas supérieure à -3 °C lorsque la garniture est revêtue d'un liquide de pâte à frire. Des réglages sont effectués de façon à ce que la température de congélation du liquide de pâte à frire ne soit pas supérieure à -1 °C et de façon à ce que la température du produit ne soit pas supérieure à +3 °C lorsque la garniture est revêtue avec le liquide de pâte à frire. Une fois le liquide de pâte à frire revêtu sur la garniture, un matériau de revêtement est appliqué, et en conséquence, même lorsqu'un mélangeur ou un moyen de mélange de poudre est utilisé, la garniture est empêchée de se désagréger lorsque le matériau de revêtement est appliqué, et ainsi le matériau de revêtement est appliqué facilement et uniformément sur la garniture.
PCT/JP2022/023400 2021-06-11 2022-06-10 Procédé de production de produit alimentaire transformé pour aliment frit dans une pâte à frire WO2022260155A1 (fr)

Priority Applications (2)

Application Number Priority Date Filing Date Title
CN202280025254.1A CN117119902A (zh) 2021-06-11 2022-06-10 油炸面衣食品用加工食品的制造方法
JP2023527937A JPWO2022260155A1 (fr) 2021-06-11 2022-06-10

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JP2021098300 2021-06-11
JP2021-098300 2021-06-11

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Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB2283654A (en) * 1993-02-25 1995-05-17 Campbell Soup Co Cold setting coating composition for foodstuffs
JPH09224587A (ja) * 1996-02-20 1997-09-02 Nichiro Corp 油ちょう用冷凍食品と油ちょう済の加熱仕上げ用冷凍食品およびそれらの製造方法
JPH11103807A (ja) * 1997-09-30 1999-04-20 Snow Brand Milk Prod Co Ltd バッター、それを用いた冷凍食品及びその製造方法
JP2020137489A (ja) * 2019-03-01 2020-09-03 ユニテックフーズ株式会社 コロッケ及びその製造方法

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB2283654A (en) * 1993-02-25 1995-05-17 Campbell Soup Co Cold setting coating composition for foodstuffs
JPH09224587A (ja) * 1996-02-20 1997-09-02 Nichiro Corp 油ちょう用冷凍食品と油ちょう済の加熱仕上げ用冷凍食品およびそれらの製造方法
JPH11103807A (ja) * 1997-09-30 1999-04-20 Snow Brand Milk Prod Co Ltd バッター、それを用いた冷凍食品及びその製造方法
JP2020137489A (ja) * 2019-03-01 2020-09-03 ユニテックフーズ株式会社 コロッケ及びその製造方法

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CN117119902A (zh) 2023-11-24

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