JPH02283248A - Raw material for frying and preparation of fried food - Google Patents

Abstract

PURPOSE:To prepare a fried food such as simple fried food, fried food without coating, Japanese-style deep fried food and Westernstyle fried food having improved taste, flavor and palatability by applying an edible aqueous solution of pullulan, etc., to the circumference of a frying object and frying in an oil. CONSTITUTION:An edible aqueous solution of e.g. pullulan, starch or gelatin is applied to the circumference of a frying object and, as necessary, the circumference of the coating layer is further coated with a coating material for frying. The coated object is fried in an oil to obtain the objective food.

Description

DETAILED DESCRIPTION OF THE INVENTION (Field of Industrial Application) The present invention relates to materials for deep-fried foods such as undeep-fried, air-fried, tempura, and fried foods and methods for producing fried foods with improved flavor and texture. The present invention relates to a method for producing a deep-fried food material and a deep-fried food that has less deterioration of the flavor of fried seeds due to water evaporation of the fried seeds during deep-frying, and which can maintain a good texture for a long time after deep-frying.

(Prior Art) Generally, fried foods are fried in cooking oil at a temperature of close to 200° C., so the moisture in the fried seeds evaporates extremely rapidly, but the batter moderates this. Usually, in air-frying, tempura, fried foods, etc., the fried ingredients are covered with batter, and the batter evaporates moisture and absorbs a large amount of oil during frying. On the other hand, the fried seeds are covered with batter, and moisture evaporates slowly, so they hardly absorb oil. As a result, the flavor of the fried seeds is maintained well.

However, even if the fried seeds are coated with batter, some water seems to evaporate from the fried seeds during deep-frying. Further, in fried foods in which fried seeds are coated with batter and fried, the texture of the batter inevitably becomes sticky over time after being fried. This is thought to be due to the moisture in the fried seeds transferring to the batter over time. In addition, with the recent spread of microwave ovens, there are more opportunities to reheat cooked foods, but when fried foods are reheated in the microwave, the fried ingredients become dry. The food was not suitable for heating. Similarly, when fried food is sterilized by retort, the fried ingredients become dry, making the food unsuitable for retort sterilization. This phenomenon is thought to be caused by evaporation of water from the fried seeds during reheating in a microwave oven or during retort sterilization.

(Problems to be Solved by the Invention) The present invention can minimize water evaporation of fried seeds during deep-frying, can maintain good texture for a long time after being fried, and can be heated in a microwave oven. When reheated by
The object of the present invention is to provide a material for deep-fried foods and a method for producing fried foods that exhibit little deterioration in flavor and texture even during retort sterilization.

(Means for Solving the Problems) The present inventors believe that the above problems can be achieved by coating the fried seeds with an edible aqueous solution of pullulan, wafer, gelatin, etc. in the process of manufacturing fried foods. We obtained the following knowledge. That is, during frying, the coating formed by the edible aqueous solution can prevent the moisture in the fried seeds from evaporating as the temperature of the fried seeds increases, and the coating formed by the edible aqueous solution It was found that by being present between the fried seeds and the batter, the good texture of the batter can be maintained for a long time. moreover,
It was also found that the coating formed by the edible aqueous solution prevents moisture from evaporating from the fried dumplings and protects the fried dumplings even during microwave heating and retort sterilization.

In the present invention, foods that can be used as fried dumplings include meats such as beef, pork, and chicken, fish and shellfish such as shrimp, squid, oysters, and sardines, and vegetables such as onions and eggplants, which are usually served as fried dumplings. Any food may be used, but the effects of the present invention are particularly noticeable in meat, fish, and shellfish.

Edible water that forms around fried seeds? 9? Of the coatings made with l, the coating made with pullulan aqueous solution has particularly excellent gas barrier properties and is excellent in preventing moisture in the fried seeds from turning into water vapor and escaping to the outside when heated. This coating is more effective in achieving the object of the present invention than a coating made of an aqueous solution such as gelatin. In addition, the concentration of the edible aqueous solution is 0.1 to 25% for pullulan aqueous solution, and O.1% for wafer aqueous solution.
~7%, preferably in the range of 0.1 to 25% in an aqueous gelatin solution. It is possible to color and/or flavor the edible aqueous solution by adding and mixing a coloring agent and/or flavoring agent as appropriate to make the fried seeds and batter more beautiful in color and improve their aroma. It is also possible to add flavoring even if the fried seeds have no aroma.

Examples of methods for coating the fried seeds with the edible aqueous solution include a method of immersing the fried seeds in an edible aqueous solution of pullulan, wafer, gelatin, etc., and a method of spraying the edible aqueous solution. Furthermore, after immersing the fried seeds in an aqueous solution of pullulan, wafer, etc., or after spraying an aqueous solution of pullulan, wafer, etc., the surface of the fried seeds can be formed into a dry film by appropriate means such as hot air drying. can. Further, after immersing the fried seeds in an aqueous solution such as gelatin or after spraying the aqueous solution such as gelatin, the surface of the fried seeds can be appropriately cooled to form a semi-solid film.

The present invention has remarkable effects even in deep-frying, which involves deep-frying without coating the seeds with batter.However, when deep-fried seeds are coated with batter and deep-fried, batter materials for deep-frying are generally not used. All clothing materials can be used. Examples of main batters for deep-fried foods include starch, wheat flour, and commercially available air-fried flour. For tempura, a mixture of flour and water can be used, and eggs may also be used. For frying, an example is bread crumbs, which are generally used together with wheat flour, eggs, etc.

The fried food according to the present invention may be retort sterilized to improve storage stability, and the retort sterilized fried food may be heated in a microwave oven. Further, the fried food according to the present invention may be further cooked to make stir-fried dishes, grilled dishes, seasoned dishes, sauces, etc.

(Examples) Example 1 Chicken was cut into approximately 5 cm cubes, the chicken pieces were immersed in an aqueous pullulan solution, and potato starch was attached to the periphery to obtain a material for deep-frying according to the present invention.

Separately, chicken was cut into approximately 5 cm cubes, and potato starch was attached around the chicken pieces to obtain a normal frying material (control).

The above two kinds of materials for deep-frying were deep-fried at 180°C for 4 minutes to obtain air-fried products. Therefore, when 10 panelists conducted a sensory evaluation on these air-fried tofu immediately after frying, all of them agreed that the control was dehydrated and thin, and 9 people agreed that the air-fried air-fried oil according to the present invention He pointed out that the chicken had more juice left in it and was more delicious.

Example 2 After the two types of air-fried food obtained in Example 1 were left at room temperature for 24 hours, a sensory evaluation was performed by 10 panelists, and all of them agreed that the control batter was sticky. Nine people also pointed out that the air-fried chicken according to the present invention retains more meat juice, has a richer flavor, and is more delicious.

Example 3 After heating the two types of air-fried food that had been left at room temperature for 24 hours in Example 2 for 30 seconds in a microwave oven, a sensory evaluation was conducted by 10 panelists. They pointed out that the chicken taste was thicker and more delicious in the control case, and that the meat quality of the control chicken was more fibrous, confirming that the air-fried method of the present invention was less prone to dehydration. It was done.

Example 4 After retort sterilizing the two types of air-fried chicken obtained in Example 1 for 30 minutes at 12FC, a sensory evaluation was conducted by 10 panelists. 112i that the taste is rich and delicious.
Shita.

Example 5 After heating the two types of air-fried chicken that had been retort sterilized in Example 4 for 30 seconds in a microwave oven, a sensory evaluation was conducted by nine panelists. He pointed out that the flavor was rich and delicious.

Example 6 Shrimps about 7 to 8 cm in length with their heads removed were immersed in an aqueous solution of wafer and the surface was dried with hot air, and then immersed in a solution of wheat flour and water to obtain a material for deep-frying according to the present invention.

Separately, 7-8cm shrimp with the head removed,
A normal frying material (control) was obtained by soaking flour in a water solution.

The above two kinds of materials for deep-frying were deep-fried at 180'C for 3 minutes to obtain tempura. Therefore, when 10 panelists conducted a sensory evaluation on these tempuras immediately after frying, all of them pointed out that the control was dehydrated and thin, and 9 people said that the tempura according to the present invention was better. He noted that it was delicious.

Example 7 After the two types of tempura obtained in Example 6 were left at room temperature for 24 hours, a sensory evaluation was performed by 10 panelists, and 8 people agreed that the control batter was more sticky. Nine people also pointed out that the fried seeds of the tempura according to the present invention were softer (tastier).

Example Day After heating the two types of tempura that had been left at room temperature for 24 hours in Example 7 for 3 minutes in a microwave oven, 10 panelists conducted a sensory evaluation. He pointed out that the tempura was hard and dry, and pointed out that the tempura according to the present invention was more delicious.

Example 9 Two kinds of tempura obtained in Example 6 were heated at 121'C for 30 minutes.
After retort sterilization for a minute, a sensory evaluation was performed by 10 panelists, and 8 people pointed out that the fried tempura starter according to the present invention was delicious.

Example 10 After heating the two types of tempura that had been retort sterilized in Example 9 for 30 seconds in a microwave oven, 10 panelists conducted a sensory evaluation, and all of them agreed that the tempura according to the present invention was more delicious. I pointed out something.

Example 11 Pork was cut into approximately 3 cm cubes, and the pork pieces were immersed in an aqueous gelatin solution to cool the surface to obtain a material for frying according to the present invention.

Separately, pork was cut into approximately 3 cm cubes to obtain a normal frying material (control).

The above two kinds of materials for deep-frying were deep-fried at 160°C for 5 minutes to obtain fried foods. Therefore, when 10 panelists conducted a sensory evaluation of these fried foods immediately after frying, 9 people agreed that the fried foods of the present invention retain more meat juice and are more delicious. It pointed out.

Example 12 After leaving the two types of deep-fried foods obtained in Example 11 at room temperature for 24 hours, a sensory evaluation was performed by 10 panelists, and 9 people agreed that the deep-fried food according to the present invention was better. He pointed out that there was a lot of meat juice remaining and that it was delicious.

Example 13 After heating the two types of fried chicken that had been left at room temperature for 24 hours in Example 12 in a microwave oven for 30 seconds, a sensory evaluation was conducted by 10 panelists, and 9 people found that the meat quality of the control was dry. It was pointed out that the fried food according to the present invention is more delicious.

Example 14 After retort sterilizing the two types of fried chicken obtained in Example 11 at 121°C for 30 minutes, a sensory evaluation was performed by 10 panelists, and all of them agreed that the meat quality of the control was dry. He pointed out that the fried food according to the present invention is more delicious.

Example 15 After heating the two types of deep-fried foods that had been retort sterilized in Example 14 for 30 seconds in a microwave oven, a sensory evaluation was conducted by 10 panelists. He pointed out that the meat quality was good and delicious.

Example 16 Sweet and sour pork was produced using the fried chicken according to the present invention of Example 11. In addition, sweet and sour pork was produced using the control fried pork of Example 11. Therefore, when 10 panelists conducted a sensory evaluation of these sweet and sour pork immediately after cooking, 8 people agreed that the sweet and sour pork using the control fried pork had a firmer texture; Sweet and sour pork made using the fried chicken according to the present invention tastes more like pork! thick,
He noted that it was delicious.

Example 17 After the two types of sweet and sour pork obtained in Example 16 were left at room temperature for 24 hours, a sensory evaluation was performed by 10 panelists, and 7 people preferred the sweet and sour pork using fried chicken as a control. However, it was pointed out that the texture of the pork was hard, and that the sweet and sour pork prepared using the deep-fried pork according to the present invention had a thicker pork taste and was more delicious7.

Example 18 After heating the two types of sweet and sour pork that had been left at room temperature for 24 hours in Example 17 for 2 minutes in a microwave oven, a sensory evaluation was conducted by 10 panelists, and 8 people said that they liked the fried pork as a control. The texture of the sweet and sour pork is firmer.1
1. It was pointed out that the sweet and sour pork prepared using the fried pork according to the present invention has a richer pork taste and is more delicious.

Example 19 After the two types of sweet and sour pork obtained in Example 16 were retort sterilized at 121°C for 30 minutes, a sensory evaluation was performed by 10 panelists, and 8 people used the fried pork as a control. It was pointed out that sweet and sour pork has a harder pork texture, and sweet and sour pork using the fried pork according to the present invention has a richer pork taste and is more delicious.

Example 2G After heating the two types of sweet and sour pork that had been retort sterilized in Example 19 for 2 minutes in a microwave oven, 10 panelists conducted a sensory evaluation. The texture of the pork is harder, and the sweet and sour pork using the fried pork according to the present invention has a richer pork flavor.
He pointed out that it was delicious.

(Effects of the Invention) According to the present invention, by coating the periphery of the fried seeds with an edible aqueous solution and then frying them in tofu, water evaporation of the fried seeds during deep-frying can be prevented and the good flavor inherent in the fried seeds can be preserved. can be retained. In addition, by coating the fried seeds with an edible aqueous solution and then coating them with a deep-frying batter before frying, water evaporation of the fried seeds during deep-frying can be prevented, and the good flavor inherent in the fried seeds can be maintained. At the same time, the batter retains its freshly fried texture for a long time. Fried foods that are coated with an edible aqueous solution around the fried seeds and then fried in oil, and fried foods that are coated with the edible aqueous solution around the fried seeds, coated with a batter for deep-frying, and then fried in oil, are further heated in a microwave oven. Even when subjected to harsh processes for food such as heating and retort sterilization, it prevents moisture from evaporating from the fried seeds, keeping them in good condition and improving the flavor after microwave heating or retort sterilization. This can reduce the deterioration of texture.

Claims (4)

[Claims] (1) A material for deep-frying, characterized in that the periphery of fried seeds is coated with an edible aqueous solution of pullulan, wafer, gelatin, etc. (2) A material for fried foods, characterized in that the periphery of the fried seeds is coated with an edible aqueous solution of pullulan, wafer, gelatin, etc., and the outer periphery of the fried seeds is further coated with a coating material for fried foods. (3) A method for producing a fried food, which comprises coating the fried seeds with an edible aqueous solution of pullulan, wafer, gelatin, etc., and then frying the seeds in a conventional manner. (4) Manufacture of fried foods characterized by coating the fried seeds with an edible aqueous solution such as pullulan, wafer, gelatin, etc., further coating the outer periphery with a batter for deep-frying, and then frying in oil by a conventional method. Law.