JPH02308778A - Food cookable by heating and production thereof - Google Patents

Abstract

PURPOSE:To make an ingredient such as potato to lose shape retention during blending and cooking process exist as lump in products and to improve texture in heated and cooked foods such as fry or croquette by prefreezing the ingredient. CONSTITUTION:An ingredient such as potato to collapse and lose shape retention during blending and cooking process among ingredients such as fry, croquette or TEMPURA (Japanese deep fried food) useful as stuffing of heated and cooked food is boiled, finely cut into small cubes and partially or wholly frozen. The stuffing ingredient is blended and cooked in the weight ratio of nonfrozen content and frozen content of (5:2)-(5:4) and formed into a given shape. Then the ingredient is optionally finished with coating of bread crumb, heated and cooked to give a heated and cooked food containing a lump ingredient of cube size as stuffing of product.

Description

DETAILED DESCRIPTION OF THE INVENTION (Field of Industrial Application) The present invention relates to a cooked food that is cooked by frying or heating, such as fried foods, croquettes, tempura, etc., and a method for producing the same.

(Prior art) Conventional methods for manufacturing heat-cooked foods such as fries and croquettes that are industrially mass-produced include, for example, croquettes, which involve heating and steaming the potato material, then chipping it and cutting it into pieces. After subdividing into small pieces and allowing them to cool, the ingredients are kneaded and seasoned at the same time in the mixing process, and the homogeneously kneaded ingredients are formed into a predetermined shape using a molding machine.Finally, they are made into bread crumbs or Finishing treatments such as coating are applied to produce products. In this way, the product formed into a predetermined shape is frozen and stored.

It is distributed and eaten by frying it in oil or heating it in a frying pan.

(iI! Problem to be Solved by the Invention) By the way, cooked foods industrially produced by the method described above have a problem in that they have poor taste compared to so-called home-made foods. For example, there are significant differences in texture and flavor between home-made croquettes and industrially produced croquettes. The difference is that in the case of croquettes made by an industrial process, the ingredients such as potatoes are completely ground and kneaded into a uniform consistency during the mixing process mentioned above, whereas in the case of croquettes made at home, Because the potatoes are not completely crushed, the potatoes remain in the granular border of the finished croquette, and as a result, the flavor of the potato itself is preserved.

In other words, industrially produced croquettes have ingredients kneaded and homogenized as mentioned above, and have a poor texture, whereas homemade croquettes retain the original potato flavor and have a good texture; It tastes better than what you get.

The present inventor focused on the difference between croquettes obtained by industrial production and croquettes made at home, and came up with the present invention. We have developed a manufacturing method that can do this.

In other words, one object of the present invention is to provide heat-cooked foods such as croquettes produced by industrial processes,
To provide a method for producing a heat-cooked food that can produce a product having the same delicious taste as that produced at home, and a heat-cooked food obtained by this production method.

(Means for Solving the Problems) The present invention has the following features in order to achieve the above object 1.

That is, it is a method for producing heat-cooked foods such as fries, koronke, tempura, etc., which are cooked and eaten, and which include one or more types of ingredients used as the contents of the heat-cooked food, such as potatoes, etc. For materials that are crushed during the kneading and seasoning process and lose their shape retention, they are steamed, then subdivided into dice shapes, and part or all of the dice-shaped materials are frozen separately. 1. Next, in a kneading and seasoning step, the frozen material and the unfrozen material are kneaded and seasoned. It is characterized in that it is contained in the form of 0-sized lumps. Moreover, potatoes are used as one of the ingredients of the heat-cooked food.

A suitable product is a material made by dividing potatoes into dice shapes, and the weight ratio of the unfrozen portion to the frozen portion is 5:2 to 5:4. Further, products obtained by subjecting the products obtained by the above manufacturing method to finishing treatments such as bread crumbs and batter can also be suitably used.

(Function) After dividing the ingredients such as potatoes used as the contents of cooked food into dice-shaped pieces, part or all of the ingredients are frozen separately, and the frozen dice-shaped ingredients are used as ingredients for other ingredients. In addition, mix and season.

Since the frozen ingredients themselves are solidified, even ingredients that would be crushed by mixing, such as potatoes, will not be crushed during the kneading process and will be kneaded and seasoned without losing their shape. As a result, a product can be obtained in which ingredients such as potatoes are not crushed and the contents contain chunks of size 0 of a rhinoceros.

In addition, by freezing a part of the material in the kneading step and the molding step, heat exchange occurs between the materials and other materials, improving binding properties and improving moldability.

(Example) As an example of the method for manufacturing a cooked food according to the present invention, a method for manufacturing croquettes using potatoes as the main ingredient will be described below.

First, peel and steam a potato, then add it to one side of the rhinoceros.
Subdivide into people. When subdividing into dice-sized pieces, for example, the bottom of the container is formed in the shape of an open mesh, and the steamed potatoes are put into the automatic machine using an automatic machine with a screw installed above the mesh. It is subdivided into one large rhinoceros.

After cutting the potatoes into dice-sized pieces, let the potatoes cool down to approximately 10°C or below.2 Next, take out a portion of the potatoes that have been left to cool and let them cool down to around -10°C. The amount of potatoes to be frozen is not particularly limited, but it is best to have a weight ratio of about 5:2 to 5:4, especially about 5:3, between the material left to cool and the material to be frozen. It is also suitable.

This freezing process freezes the potatoes solidly, keeping them in the shape of dice.

Next, proceed to the kneading and seasoning process. In the mixed seasoning process.

Add the above-mentioned rhinoceros-shaped frozen potatoes to the potatoes that have been left to cool to about 10°C, add seasonings such as pepper and salt, and mix at a temperature of 5°C to 0°C. Season.

This mixing is for seasoning by mixing the potatoes while crushing them. Potatoes that have just been cooled to about lθ℃ mentioned above are crushed and kneaded uniformly, but frozen potatoes are frozen solid. Because of this, it is not crushed and remains in the material while maintaining the shape of the dice. Note that during mixing, heat is exchanged between the mashed potatoes and the frozen potatoes, resulting in the mashed potatoes adhering to the surface of the frozen potatoes.

The mixed material is then transferred to a molding process, where it is molded into a predetermined shape by a molding machine.

The molding process is carried out at a temperature of 5°C to 0°C, but preferably at 0°C to prevent the potatoes from deforming. The molded product thus obtained is integrated into one piece by itself and is bound together without losing its shape.

The product can be stored frozen as is, or it can be frozen after being subjected to a process of applying bread crumbs or batter to the molded product.

If you look at the contents of the croquettes manufactured in this way, you will find that the potatoes that have been evenly crushed contain chunks of the original potato that was cut into pieces by one of the rhinos, similar to so-called home-made croquettes. It is a croquette that has the shape of its contents. If the croquettes obtained in this way are fried in oil.

You'll get delicious croquettes with potato chunks here and there, just like the ones you make at home.

In addition to potatoes, it is of course possible to add other vegetables such as carrots or minced meat to improve the taste. In this case, the carrots are crushed in the same way as the potatoes during the kneading and seasoning process. If you want to keep the carrots intact until the end, you can cut the carrots into pieces, freeze them, and add them to the ingredients when mixing.This way, the carrots will not lose their shape in the final product. You will get croquettes that contain unprocessed carrots. There is no need to freeze minced meat as there is no problem with it getting crushed.

In addition, if you freeze some of the ingredients as described above and add them during the kneading and seasoning process, the mashed potatoes and other ingredients will stick to the frozen potatoes, and the water in the ingredients will also freeze. , the shape retention of the material is improved, making it extremely easy to mold the material with a molding machine.Normally, when mixing materials in the manufacturing process of croquettes, etc., the fluidity of the material increases, making it difficult to mold. For this reason, powdered matshu potatoes or bread crumbs are sometimes added as water-absorbing agents to absorb moisture [1] and increase the volume, but adding extra ingredients like this reduces the taste and makes it difficult to fry in oil. Problems arise, such as oil easily seeping into the surface. However, the method described above has the advantage that it can be molded without adding any extra materials such as water-absorbing materials, so the flavor of the material itself can be brought out without degrading the taste. In addition, since the product contains potatoes etc. in the form of lumps, when fried, the oil does not soak in compared to the conventional completely ground product, which improves the taste.

The above example is about a croquette dish, but it can be used not only for croquettes but also for a wide variety of dishes such as general fries, tempura, etc. It can be similarly applied to. For example, when using vegetables such as potatoes, carrots, onions, pumpkins, and various types of potatoes, the method of this example allows the materials to be molded without crushing them, allowing the flavor of the materials to be utilized as is. 1
In addition to the materials mentioned above that will be crushed during the kneading process, the following materials may be used: meat such as ground meat and bacon, shape-retaining vegetables such as corn, seafood, dairy products such as butter and cheese, etc. Of course, you can use both at the same time.

These shape-retaining materials do not have the problem of being crushed during the kneading process, but if these materials are also frozen in advance and added to the materials during kneading, heat exchange occurs between the materials, which improves the formability of the material. will improve. That is, it is effective to freeze a part of the material and knead it for the purpose of improving the moldability of the material.

Moreover, according to the method of the above embodiment, molding can be performed without using any powder to connect the materials during molding,
Using this molding method, it is possible to produce completely new foods that have never existed before.

For example, cooked foods whose main ingredients are cheese and potatoes are one example. Similar to the above-mentioned packaging method, this food is also made by cutting two potatoes into dice shapes and then freezing them.
It is manufactured by kneading cheese and frozen potatoes, seasoning them, and then molding them. By freezing the potatoes, heat exchange occurs between the cheese and potatoes, causing them to stick together. Note that the cheese used here is natural cheese, and eggs and the like are added to the cheese to improve binding properties. In this way, a new food product is obtained in which cheese and dice-sized potatoes are bound together and molded. The characteristic of this food made from cheese and potatoes is that there is no need for heating during the manufacturing process, so the natural cheese can be used as is.

It can be produced without deteriorating the quality of the cheese, and because it does not use binding materials such as bread crumbs, the flavor of the ingredients themselves are utilized, making it possible to obtain extremely delicious foods made from potatoes and cheese. This food can be fried and eaten as is without batter, or it can be easily eaten by heating it in a frying pan or the like.

In this way, according to the present production method, it is possible to produce a completely new food that has not existed before, and it is possible to produce a delicious food that takes advantage of the flavor of the ingredients.

(Effects of the Invention) According to the present invention, as mentioned above, in conventional industrial production methods of cooked foods such as croquettes, ingredients such as potatoes are crushed, making it impossible to fully utilize the flavor of the ingredients. Instead of being able to obtain a product that had no ingredients, we now have a product that retains the ingredients in the form of crushed lumps.This allows us to effectively bring out the flavor of the ingredients, and also has a good texture that makes it easy to enjoy a single serving. What you can do is get an improved product. Further, according to the production method of the present invention, conventional industrial production equipment can be used as is, production can be easily carried out, and an extremely wide variety of novel foods can be produced.

Claims (1)

[Claims] 1. A method for producing a cooked food such as fries, croquettes, tempura, etc., which is cooked and eaten, comprising one or more types of ingredients used as the contents of the cooked food. Among these, for materials such as potatoes that are crushed during the kneading and seasoning process and lose their shape retention, they are steamed and then subdivided into dice shapes, and a portion of the dice-shaped materials or All are frozen separately. Next, in a kneading and seasoning process, the frozen ingredients and unfrozen ingredients are kneaded and seasoned, and then the kneaded and seasoned ingredients are formed into a predetermined shape to form the contents of the product. A method for producing a heat-cooked food characterized by containing ingredients such as potatoes in the form of dice-sized lumps. 2. A cooked food obtained by the method for producing a cooked food according to claim 1. 3. A cooked food obtained by subjecting the product obtained by the method for producing a cooked food according to claim 1 to finishing treatments such as bread crumbs and batter. 4. Potato is used as one of the ingredients in the cooked food, and the potato is cut into dice, and the weight ratio of the amount that will not be frozen and the amount that will be frozen is 5:2 to 5:4.
The method for producing a heat-cooked food according to claim 1.