WO2024053626A1

WO2024053626A1 - Method for producing battered fried food

Info

Publication number: WO2024053626A1
Application number: PCT/JP2023/032311
Authority: WO
Inventors: 恭一岩田
Original assignee: 株式会社日清製粉ウェルナ
Priority date: 2022-09-06
Filing date: 2023-09-05
Publication date: 2024-03-14

Abstract

The method for producing a battered fried food of the present invention includes: an unfried ingredient preparation step for attaching a powdery batter material to the surface of an ingredient to obtain an unfried ingredient; a first frying step for frying the unfried ingredient to obtain a fried ingredient; and a second frying step for frying the fried ingredient. The batter material contains 1-10 mass% of a water-soluble dietary fiber. In the unfried ingredient preparation step, the batter material is attached to the surface of the ingredient so that the batter material is present at the outermost surface of the unfried ingredient.

Description

Method for producing coated fried food

The present invention relates to a method for producing coated fried foods that involves frying multiple times.

Fried foods are foods obtained by heating fried seeds in oil stored in an oil tank, that is, fried with oil, and are broadly divided into fried foods, deep-fried foods, and fried foods with batter, such as fried chicken and tempura. Fried food is obtained by frying the ingredients without any batter attached to them, and does not have a batter. On the other hand, battered fried foods use ingredients with a batter attached to the surface as fried ingredients. The fragrant flavor of the oil and the flavor of the ingredients combine to create a flavor and texture that is not found in deep-fried noodles, making it extremely popular. However, in recent years, people have been avoiding cooking fried foods at home because they require time and effort to prepare and clean up. For this reason, opportunities for pre-cooked fried foods to be sold at stores are increasing, but there is a problem in that the quality of fried foods deteriorates over time after cooking. Particularly with battered fried foods, the batter is crispy immediately after frying, but as time passes, moisture from the ingredients transfers to the batter, causing a problem in which the crispness decreases.

To solve this problem, it has been conventional practice to fry previously coated fried foods that have been fried in oil for a short time again just before eating to recreate the crispiness that was left after the initial frying. This is often done when industrially mass producing battered fried foods. For example, when serving battered fried foods to customers at a store, the fried dumplings are fried in advance to the extent that they do not become a cooked product (finished product). , prepare a large amount of intermediate products by frying for about 80% of the time required to obtain cooked products, and then reuse the intermediate products when customers order cooked products. Traditionally, it is fried in oil and served as a cooked item to customers. It has also been conventional practice to deliver the intermediate products produced in factories to stores in a frozen or refrigerated state, and to refrigerate the frozen or refrigerated intermediate products at the stores before providing them to customers.

However, when fried noodles are fried multiple times in this way, the batter containing moisture from the ingredients is heated in the oil, making the batter's texture crunchy and hard, resulting in an undesirable texture. There were cases where this happened. This problem tends to become more pronounced when the time interval between frying becomes longer when frying is performed multiple times. Here, coating materials for deep-fried foods are roughly divided into powdered ones and liquid ones (so-called batters) depending on the form in which they are attached to the ingredients. The problem is particularly acute with coated fried foods that use powdered batters. The reason for this is that powdered batter tends to be thinner than batter, and there are often scattered areas on the surface of the ingredients where the batter is not attached. This is because the influence of moisture in the ingredients on the batter tends to be large.

Regarding a manufacturing technology for fried foods that involves frying multiple times, Patent Document 1, for example, describes wheat flour protein, powdered starch syrup, and fatty acid esters as coating materials that can improve the texture of frozen tempura after secondary frying. , swelling agents, and extremely hardened oils are described. Moreover, Patent Document 2 describes a method for producing Tatsuta-age, in which starch is attached to the surface of the ingredients after the first frying, water is further attached thereto, and the ingredients are secondly fried. According to the manufacturing method described in Patent Document 2, it is said that Tatsuta-age with excellent appearance and texture can be obtained even when a period of time has passed after frying or when stored frozen.

Patent Documents 3 and 4 describe coating materials that contain inulin-type fructan, which is a type of dietary fiber, as coating materials that can provide fried foods with excellent resistance to changes over time. The coating material described in Patent Document 3 is a floured type that is used by sprinkling it on ingredients, and the coating material described in Patent Document 4 is a batter mix that is used after being dissolved in water. Patent Documents 3 and 4 do not specifically describe that frying is performed multiple times.

Japanese Patent Application Laid-Open No. 61-43962 Japanese Patent Application Publication No. 2012-24053 Japanese Patent Application Publication No. 2006-230268 Japanese Patent Application Publication No. 2007-61039

An object of the present invention is to provide a technology that can industrially mass-produce battered fried foods with a good texture.

The present invention provides an unoiled filling preparation step in which a powdered dressing is adhered to the surface of the filling to obtain an unoiled filling, and a preheated filling by frying the unoiled filling. and a second frying step of frying the fried ingredients, the coating material containing 1 to 10% by mass of water-soluble dietary fiber. , in the step of preparing fried fried food ingredients, the coating material is attached to the surface of the ingredients so that the coating material is present on the outermost surface of the fried ingredients. It is.

Further, the present invention is a powdered coating material used in the above-mentioned method for producing a battered fried food of the present invention, which is a coating material containing 1 to 10% by mass of water-soluble dietary fiber.

In the method for producing battered fried foods of the present invention, fried dumplings with coating material attached to the surface of the ingredients are fried multiple times. In other words, the manufacturing method of the present invention includes a step of attaching a powdered coating material to the surface of the ingredients to obtain a non-oiled filling (hereinafter also referred to as a "preparation process for non-oiled fillings"); A process of frying the fried ingredients to obtain fried ingredients (hereinafter also referred to as "first fried ingredients"), and a process of frying the fried ingredients (hereinafter referred to as "second fried ingredients"). (Also referred to as "the oil-frying process.")

As ingredients, ingredients conventionally used as ingredients for battered fried foods can be used without particular restriction, such as meat such as chicken and pork; seafood such as fish, squid, octopus, and shellfish; vegetables. and mushrooms. The size of the ingredients can be arbitrarily set depending on the size of the desired battered fried food.

The method of attaching the batter to the ingredients is not particularly limited. For example, one of the following methods 1) to 3) can be carried out alone or in combination of two or more.
1) A method of sprinkling a powdered fried food batter composition from above the ingredients.
2) A method in which a powdered deep-fried food batter composition and ingredients are placed in a bag and shaken with the opening of the bag closed.
3) A method in which a relatively wide container such as a plate is spread with a powdered deep-fried food coating composition, and the ingredients are rolled on top of the spread composition.

In the production method of the present invention, the amount of the dressing material attached to the ingredients is not particularly limited, but is preferably 5 to 50 parts by weight, more preferably 10 to 40 parts by weight, based on 100 parts by weight of the ingredients. The coating material may be attached to a part of the surface of the ingredients, but from the viewpoint of improving the texture of the battered fried food, it is preferable to attach it to the entire surface of the ingredients.

In the present invention, the ingredients may be seasoned before the batter is attached to the ingredients. In addition, after attaching the batter to the ingredients to obtain the unoiled ingredients, if necessary, in order to blend the batter with the ingredients, the unoiled ingredients may be added before frying. It may be allowed to stand for about 5 to 15 minutes.

In the first deep-frying step and the second deep-frying step, frying of fried seeds can be carried out according to a conventional method. Specific examples of frying that can be employed in the present invention include deep frying and fried grilling. "Deep frying" here refers to frying in which the entire part of the fried dough is immersed in oil, and "deep frying" refers to frying in which part of the fried dough is exposed without being immersed in oil. Refers to oil frying done in a state.

The first frying process is carried out only once at the beginning of the frying process that is carried out multiple times. On the other hand, the second frying process may be performed only once or multiple times, provided that it is carried out after the first frying process. In the latter case, in the production method of the present invention, the fried dough (un fried ingredients or fried ingredients) is fried three or more times.

Note that the first frying process and the second frying process each refer to the process from the time when the fried dough is put into the oil to the time when the fried dough is taken out from the oil. Therefore, when performing the second deep frying process multiple times, in each of the plurality of second deep frying processes, the fried seeds are put into the oil, immersed for a predetermined period of time, and then taken out.

In the first frying process, unoiled ingredients are fried to obtain fried ingredients. It may be a coated fried food product, or an intermediate product, ie an unfinished product. The latter can be carried out, for example, by setting the frying time of the unoiled ingredients in the first frying step to a time shorter than the frying time required to obtain the finished product. In the latter case, the unfinished battered fried food becomes the finished battered fried food through the second frying process carried out after the first frying process.

The time interval between the preceding oil frying process and the oil frying process performed next to the previous oil frying process (hereinafter also referred to as "oil frying interval") is not particularly limited, and can be from several minutes to several days.
The "frying interval" referred to here applies to the time interval between the first frying process and the second frying process that follows, as well as when the second frying process is performed multiple times. This also applies to the time interval between the preceding second frying process and the subsequent second frying process.
In general, when the frying interval is 10 minutes or more, the quality of battered fried foods deteriorates, and the longer the frying interval, the more serious the degree of quality deterioration. However, according to the production method of the present invention, even when the frying interval is 10 minutes or more, the quality of the coated fried food is unlikely to deteriorate. Therefore, the manufacturing method of the present invention is particularly useful when the frying interval is 10 minutes or more. When the second frying step is carried out multiple times, there are multiple frying intervals, and if at least one of the plurality of frying intervals is 10 minutes or more, the usefulness of the present invention will be sufficient. can be demonstrated.

In the production method of the present invention, the fried ingredients can be stored at room temperature, refrigerated, or frozen, and then subjected to the second fried step. That is, the fried ingredients obtained in the first fried step may be stored at room temperature, refrigerated, or frozen before being subjected to the second fried step, or the second fried ingredients may be subjected to multiple fried ingredients. In the case of carrying out the second frying process twice, after carrying out the second frying process, the fried ingredients that have gone through the second frying process are stored at room temperature, refrigerated or frozen before the second frying process is carried out. It may be subjected to a second frying process. In this way, by subjecting the fried ingredients to the second frying step after storage, it may become easier to industrially mass-produce coated fried foods.

The above-mentioned "storage at room temperature" refers to storing fried ingredients so that the temperature of the fried ingredients is preferably 15°C or higher and 30°C or lower, more preferably 20°C or higher and 30°C or lower. Point. Storage at room temperature can be carried out in a conventional manner using, for example, a food warmer.
The above-mentioned "refrigerated storage" refers to storing fried ingredients so that the temperature of the fried ingredients is preferably 0°C or higher and lower than 15°C, more preferably 5°C or higher and lower than 12°C. Point. Refrigerated storage can be carried out in a conventional manner using, for example, a refrigerator.
The above-mentioned "frozen storage" refers to storing the fried ingredients so that the temperature of the fried ingredients is preferably 0°C or lower, more preferably -40°C or more and -10°C or lower. . Freezing storage can be carried out in a conventional manner using, for example, a freezer.
In addition, in recent years, partial preservation in semi-frozen or slightly frozen states and chilled preservation at a temperature on the verge of freezing have been carried out, and these can also be applied.

One of the main features of the production method of the present invention is that a coating material containing 1 to 10% by mass of water-soluble dietary fiber (hereinafter also referred to as "specific coating material") is used as the coating material. Can be attached.
Dietary fiber is nutritionally defined as ``the total of indigestible components in food that are not digested by human digestive enzymes,'' and is classified into water-soluble dietary fiber and insoluble dietary fiber. The former is used as a raw material for the clothing material of the present invention. When insoluble dietary fiber is used instead of water-soluble dietary fiber as a raw material for the batter, the batter of battered fried foods obtained using the batter will have a crunchy and hard texture, resulting in a crunchy texture. It may be difficult to obtain a good texture.

Water-soluble dietary fibers can generally be divided into high-viscosity and low-viscosity types based on their viscosity. In the present invention, one kind of high-viscosity and low-viscosity water-soluble dietary fiber can be used alone or in combination of two or more kinds.
Examples of highly viscous water-soluble dietary fiber include pectin, glucomannan, alginic acid, guar gum, and agar.
Examples of low-viscosity water-soluble dietary fiber include inulin, indigestible dextrin, β-glucan, polydextrose, and guar gum decomposition products.

When a batter containing high-viscosity water-soluble dietary fiber is used, the coating of battered fried foods may become hard; however, when a batter containing low-viscosity water-soluble dietary fiber is used, such coating may become hard. Inconveniences are unlikely to occur. Therefore, in the present invention, it is preferable to use a low-viscosity water-soluble dietary fiber as the water-soluble dietary fiber contained in the clothing material, and inulin is particularly preferable. That is, it is preferable that the dressing material used in the present invention contains inulin.

The content of water-soluble dietary fiber in the specific clothing material is 1 to 10% by mass, preferably 2 to 9% by mass, and more preferably 3 to 7% by mass based on 100% by mass of the specific clothing material. If the content of water-soluble dietary fiber is less than 1% by mass, the effect will be poor, and if it exceeds 10% by mass, the batter will tend to have a sticky texture and lack a crispy texture.

Specific clothing materials typically contain flour in addition to water-soluble dietary fiber. The term "cereal flour" as used herein refers to powdery substances derived from grains at room temperature and normal pressure, and is a concept that includes grain flour and starch. Unless otherwise specified, the term "starch" used herein refers to "pure starch" isolated from plants such as wheat, and is distinguished from the starch inherently present in grain flour.
Examples of grain flour include wheat flour (strong flour, semi-strong flour, medium flour, weak flour, durum flour, whole wheat flour, etc.), rye flour, barley flour, rice flour, and the like. The flour may be subjected to heat treatment such as dry heat treatment or moist heat treatment.
Examples of starches include unprocessed starches such as potato starch, wheat starch, corn starch, waxy corn starch, tapioca starch, and rice starch; treatments such as oil processing, gelatinization, etherification, esterification, crosslinking, and oxidation of unprocessed starches. Examples include modified starches that have been subjected to one or more of the following.
The specific clothing material may contain one or more types of grain flour, but preferably contains starch.

The content of flour in the specific clothing material is less than 99% by mass, preferably 40 to 98% by mass, more preferably 50 to 97% by mass, based on 100% by mass of the specific clothing material.

The specific clothing material may contain other raw materials other than the above-mentioned raw materials (water-soluble dietary fiber, grain flour). As the other raw materials, those conventionally used for coating materials for battered fried foods can be used without particular limitation, such as sugars; seasonings such as salt and powdered soy sauce; oils and fats; thickeners; Examples include proteins; swelling agents; emulsifiers; insoluble dietary fibers such as cellulose, hemicellulose, lignin, chitin, and chitosan; one type of these can be used alone or two or more types can be used in combination.
The content of the other raw materials in the specific clothing material is preferably 40% by mass or less, more preferably 30% by mass or less, still more preferably 20% by mass or less based on 100% by mass of the specific clothing material.
In addition, when insoluble dietary fiber is used as the other raw material, the content of insoluble dietary fiber in the specific coating material should be set to It is preferably 3% by mass or less in 100% by mass of the material.

The specific clothing material can be manufactured by mixing the above raw materials. Each raw material is usually a powder at room temperature and pressure. The specific dressing material typically consists mainly of powder, but may also contain granules, grains, and small pieces having a larger particle size than powder.

In addition, as another main feature of the production method of the present invention, in the unoiled filling preparation step, a specific coating material (1 to 10% by mass of water-soluble dietary fiber) is added to the outermost surface of the unoiled filling. The specific dressing material is attached to the surface of the ingredients so that the dressing material (containing the dressing material) is present.
In other words, in the manufacturing method of the present invention, the specific dressing material is used as a blender and not as a dusting powder. When using a specified dressing material as a dusting agent, typically after adhering the specified dressing material (flour) to the surface of the ingredients, a batter that does not contain the specified dressing material and a batter that does not contain the specified dressing material and a Since/or breadcrumbs are attached, the batter component and/or the breadcrumbs are present on the outermost surface of the unoiled pastry ingredient, and the specific coating material (flour) is not substantially present. Even if such unoiled ingredients, in which the specific coating material is not present on the outermost surface, are fried multiple times, the predetermined effects of the present invention will not be achieved. This is clear from the comparison between Examples and Comparative Example 2, which will be described later.
From the viewpoint of ensuring that the specific coating material is present on the outermost surface of the unoiled fried ingredients, it is preferable that the specific coating material be the last raw material to be adhered to the surface of the ingredients in the unoiled fried ingredients preparation process. Therefore, when using other clothing materials other than the specified clothing materials as raw materials for unoiled ingredients, in addition to the specified clothing materials, the surface of the ingredients should be It is preferable to attach it to. Examples of the other coating materials include flour, water, seasoning liquid, egg liquid, and batter having a composition different from that of the specific coating material.

The present invention includes a powdery coating material used in the above-mentioned production method of the present invention, that is, a powdery coating material used in a method for producing coated fried foods that involves frying multiple times, and which is water-soluble. Those containing 1 to 10% by mass of dietary fiber are included. Regarding the clothing material of the present invention, the explanation regarding the manufacturing method (specific clothing material) of the present invention described above applies as appropriate.

Hereinafter, the present invention will be explained in more detail with reference to Examples, but the present invention is not limited to the following Examples.

(Manufacture of clothing materials)
The raw materials were mixed according to the formulations shown in Tables 1 and 2 below, stirred until uniform, and a powdered coating material was produced at room temperature and pressure. The raw materials used are as follows.
・Water-soluble dietary fiber: inulin, manufactured by Fuji Nippon Seito Co., Ltd. ・Indigestible dextrin: manufactured by Matsutani Chemical Co., Ltd. ・Glucomannan: manufactured by Shimizu Chemical Co., Ltd. ・Wheat flour: soft flour, manufactured by Nisshin Seifun Co., Ltd. ・Starch: potato starch

[Examples 1 to 13, Comparative Examples 1, 4, 5: Production of battered fried food]
Chicken karaage, which is a kind of battered fried food, was produced using any one of the coating materials produced in the above (manufacturing of coating materials). Specifically, first, a plurality of meat blocks each weighing 55 g were cut out from one chicken thigh, and each meat block was seasoned with a seasoning liquid containing soy sauce, sake, and ginger juice. Next, the seasoned meat mass (ingredient) was coated with a coating material used as a blender in an amount of 25 parts by mass per chicken thigh to obtain an oil-free filling. . In the oil-free buttery filling material thus obtained, the above-mentioned "batter material as a blender" was present on the outermost surface thereof.
Separately, rapeseed oil was placed in a fryer so that the depth of the rapeseed oil from the bottom of the fryer was 15 cm, and the temperature of the rapeseed oil (oil temperature) was adjusted to 180°C.
Then, the unprepared ingredients were put into the rapeseed oil at an oil temperature of 180° C., and fried for 5 minutes and 30 seconds to obtain fried ingredients (first fried step). Thereafter, the fried ingredients were taken out of the rapeseed oil, placed on an oil-permeable mesh, and stored in that state for 4 hours at room temperature (approximately 25° C.). After storage, the fried ingredients were again put into rapeseed oil with an oil temperature of 180°C and fried for 1 minute to produce the desired chicken karaage (battered fried food) (second fried food).

[Comparative Example 2: Production of battered fried food]
The coating material produced in the above (manufacture of coating material) was used as dusting powder to prepare an oil-free butterfly filling material. Specifically, after coating the seasoned meat mass (ingredients) with coating material as dusting powder in an amount of 25 parts by mass per chicken thigh, the material is further coated with the seasoning material. Batter was entwined with and adhered to the mixture to prepare an oil-free filling. The batter used was a mixture of 100 parts by mass of wheat flour dissolved in 150 parts by mass of fresh water. In the thus obtained unoiled filling, the batter component was present on the outermost surface, and the "batter material as flour" was substantially absent. Chicken karaage (battered fried food) was produced in the same manner as in Example 1 except for the above points.

[Comparative Example 3: Production of coated fried food]
A batter (liquid coating material) was prepared using the coating material produced in the above (manufacturing of coating material), and an oil-free butterfly filling was prepared using the batter. Specifically, 100 parts by mass of the powdered dressing material produced in the above (manufacturing of the dressing material) is dissolved in 100 parts by mass of fresh water to prepare a batter, and the batter is mixed with seasoned meat chunks (ingredients). An oil-free butterfly filling was prepared by attaching the mixture to one chicken thigh in an amount of 50 parts by mass. Chicken karaage (battered fried food) was produced in the same manner as in Example 1 except for the above points.

[Test example]
The texture of the fried chicken (battered fried food) produced in each Example and Comparative Example was evaluated by a panel of 10 experts according to the following evaluation criteria, and the average value of the 10 evaluation scores was determined. The results are shown in Tables 1 and 2 below.

<Texture evaluation criteria>
・5 points: There is a lot of crunch in the batter when chewing, which is extremely good.
・4 points: There is a crunch in the batter when chewing, which is good.
・3 points: Crunchiness is felt when chewing, and the batter is slightly hard or soft, but the texture is acceptable.
・2 points: The texture is not felt when chewing, and the batter is a little hard or soft, which is poor.
・1 point: No crunchiness was felt when chewing, and the coating was either hard and difficult to chew, or soft and sticky, extremely poor.

As shown in Table 1, in each example, a powdered coating material containing water-soluble dietary fiber was used as a blender to prepare a non-oil-filled filling, and the outermost surface of the non-oil-filled filling was coated with Because the coating material was present, the battered fried food had an excellent texture compared to each comparative example that did not meet this requirement.

As shown in Table 2, each example has a water-soluble dietary fiber content of 1 to 10% by mass in the coating material, so compared to each comparative example that does not satisfy this content, the texture of the battered fried food is improved. It was excellent.

According to the present invention, a technology (method for manufacturing a battered fried food, batter material) that enables industrial mass production of battered fried foods with good texture is provided.
Specifically, according to the production method of the present invention, frying is carried out multiple times, so it is possible to carry out the final frying in accordance with the timing of eating the battered fried food. This makes it possible to provide battered fried foods with good crispness. Therefore, the production method of the present invention is particularly useful when industrially mass-producing battered fried foods. In addition, there is a concern that if the batter is fried multiple times, the texture of the batter will be hard and undesirable, but according to the production method of the present invention, the batter contains 1 to 10% by mass of water-soluble dietary fiber. By using a product containing the above-mentioned ingredients, such concerns are eliminated, so that the batter does not become too hard and it is possible to stably produce battered fried foods with a good crispy texture.

Claims

A non-oil filling preparation step in which a powdered batter is attached to the surface of the filling to obtain a non-oil filling;
A first frying step of frying the unoiled ingredients to obtain oiled ingredients;
and a second frying step of frying the fried ingredients,
The clothing material contains 1 to 10% by mass of water-soluble dietary fiber,
In the step of preparing fried fried food ingredients, the batter is attached to the surface of the fried ingredients so that the batter is present on the outermost surface of the fried ingredients.
The method for producing a battered fried food according to claim 1, wherein the water-soluble dietary fiber contains inulin.
The method for producing a battered fried food according to claim 1 or 2, wherein the second frying step is performed multiple times.
The production of a battered fried food according to any one of claims 1 to 3, wherein the time interval between the preceding frying step and the frying step carried out after the preceding frying step is 10 minutes or more. Method.
The method for producing a coated fried food according to any one of claims 1 to 4, wherein the fried ingredients are stored at room temperature, refrigerated, or frozen, and then subjected to the second fried step.
A powdered coating material used in the production method according to any one of claims 1 to 5, which contains 1 to 10% by mass of water-soluble dietary fiber.