Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • 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
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • 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
  • A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
  • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
  • A23V2300/00—Processes
  • A23V2300/24—Heat, thermal treatment

Definitions

• 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.
• Patent Document 1 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.
• 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.
• 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.
• 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.
• 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.”)
• 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.
• one of the following methods 1) to 3) can be carried out alone or in combination of two or more.
• 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.
• the ingredients may be seasoned before the batter is attached to the ingredients.
• the unoiled ingredients may be added before frying. It may be allowed to stand for about 5 to 15 minutes.
• 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
• 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.
• the second frying process may be performed only once or multiple times, provided that it is carried out after the first frying process.
• the fried dough un fried ingredients or fried ingredients
• the fried dough is fried three or more times.
• 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.
• 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 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.
• the manufacturing method of the present invention is particularly useful when the frying interval is 10 minutes or more.
• 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.
• 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.
• 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.
• freeze 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.
• 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.
• 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.
• 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.
• 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.
• one kind of high-viscosity and low-viscosity water-soluble dietary fiber can be used alone or in combination of two or more kinds.
• 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, ⁇ -glucan, polydextrose, and guar gum decomposition products.
• 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.
• starch used herein refers to "pure starch” isolated from plants such as wheat, and is distinguished from the starch inherently present in grain flour.
• 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.
• starches examples 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.
• treatments such as oil processing, gelatinization, etherification, esterification, crosslinking, and oxidation of unprocessed starches.
• 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).
• 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.
• 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.
• 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.
• the specific dressing material is used as a blender and not as a dusting powder.
• a specified dressing material 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.
• 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.
• 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.
• 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.
• 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. .
• the above-mentioned "batter material as a blender” was present on the outermost surface thereof.
• 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).
• 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).
• Example 2 Production of battered fried food
• the coating material produced in the above 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.
• Example 3 Production of coated fried food
• a batter liquid coating material
• 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.
• 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.
• 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.
• a technology (method for manufacturing a battered fried food, batter material) that enables industrial mass production of battered fried foods with good texture.
• 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.
• the batter contains 1 to 10% by mass of water-soluble dietary fiber.

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

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• 2023
  • 2023-09-05 JP JP2024545657A patent/JPWO2024053626A1/ja active Pending
  • 2023-09-05 CN CN202380052073.2A patent/CN119486608A/zh active Pending
  • 2023-09-05 KR KR1020247043155A patent/KR20250056836A/ko active Pending
  • 2023-09-05 WO PCT/JP2023/032311 patent/WO2024053626A1/ja not_active Ceased

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