JPH0445152B2 - - Google Patents

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 food, korotsuke, tempura, etc., and a method for producing the same.

(Prior art) Conventional methods for manufacturing heat-cooked foods such as fries and korotsuke, which are industrially mass-produced, involve heating and steaming the raw material, potatoes, and then chipping them. After dividing into eye-sized pieces, and then allowing them to cool, the ingredients are kneaded and seasoned at the same time in the mixing process.
This uniformly kneaded material is then molded into a predetermined shape using a molding machine, and finally finished products such as breading or coating are applied to the product. In this way, products formed into a predetermined shape are frozen, stored and distributed, and eaten by being fried in oil or heated in a frying pan.

(Problems to be Solved by the Invention) By the way, cooked foods industrially produced by the method described above have a problem in that their taste is poorer than that of so-called home-made foods. For example, there is a significant difference in texture and flavor between home-made korotsuke and industrially produced korotsuke. This difference is that in the case of korotsuke made by an industrial process, the ingredients such as potatoes are completely ground and kneaded into a uniform consistency in the mixing process mentioned above, whereas in the case of korotsuke made at home, This is because the potatoes are made without being completely crushed, so the potatoes remain as granular chunks inside the finished korotsuke, and as a result, the flavor of the potato material itself is preserved.

In other words, industrially produced korotsuke has ingredients kneaded and homogenized as mentioned above, and has a poor texture, whereas homemade ones retain the original flavor of the potato and have a good texture. The taste is better than what you get.

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

That is, the object of the present invention is to provide a method for producing a heat-cooked food such as korotsuke that is produced by an industrial process and that can produce a product that has the same delicious taste as when it is made at home. And to provide a cooked food obtained by this manufacturing method.

(Means for Solving the Problems) In order to achieve the above object, the present invention has the following configuration.

That is, it is a method for producing heat-cooked foods such as fries, korotsuke, tempura, etc., which are cooked and eaten, and in which one or more types of ingredients used as the contents of the heat-cooked food include 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, and a part or all of the dice-shaped materials are separated. Freeze, then knead and season the frozen material and unfrozen material in a kneading and seasoning step, and then mold the kneaded and seasoned material into a predetermined shape to add ingredients such as potatoes to the product. It is characterized by being contained in the form of dice-sized lumps. In addition, one of the ingredients of the heat-cooked food is potatoes,
The material is made by dividing potatoes into dice shapes, and the weight ratio of the unfrozen portion to the frozen portion is 5:2 or more.
Products with a ratio of 5:4 are preferred. Furthermore, 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 shapes, some 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. Frozen materials are solidified themselves, so even materials that would otherwise be crushed during mixing, such as potatoes, will not be crushed during the kneading process.
Kneaded and seasoned without losing its shape. As a result, a product is obtained in which the ingredients, such as potatoes, are not crushed and the contents contain dice-sized chunks. 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 korotsuke using potatoes as the main ingredient will be described below.

First, peel and steam the potatoes, then cut them into dice-sized pieces. When subdividing into dice-sized pieces, for example, the bottom of the container is formed into an open mesh, and the steamed potatoes are put into the automatic machine using an automatic machine with a screw above the mesh. It is subdivided into dice-sized pieces by

After cutting the potatoes into dice-sized pieces, let them cool to about 10℃ or less.

Next, take out a portion of the cooled potatoes and freeze this to around -10°C. The amount of potatoes that have been left to cool to be frozen is not particularly limited, but the weight ratio of the left-to-cool ingredients to the material to be frozen is preferably about 5:2 to 5:4, particularly about 5:3. The distribution of Through this freezing process, the potatoes are frozen solid while remaining in the shape of dice.

Next, proceed to the kneading and seasoning process. In the kneading and seasoning process, the above-mentioned dice-shaped frozen potatoes are added to the potatoes that have been left to cool to about 10°C, seasonings such as pepper and salt are added, and the potatoes are heated at a temperature of 5°C to 0°C. Mix and season.

This mixing is for seasoning by mixing the potatoes while crushing them. Potatoes that have just been left to cool to about 10 degrees Celsius are crushed and kneaded evenly, but frozen potatoes are frozen solid. It is not crushed and remains in the material while maintaining the shape of the dice. In addition, during mixing, heat is exchanged between the crushed potatoes and the frozen potatoes, and the crushed potatoes are attached 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℃ to 0℃, but the temperature is 0℃ to prevent the potatoes from losing their shape.
It is preferable to mold with 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 the molded product can be finished with bread crumbs or batter and then stored frozen.

Looking at the contents of the korotsuke produced in this way, it is found that there are chunks of potatoes that have been subdivided into dice-sized pieces inside the uniformly crushed potatoes, making it different from the so-called home-made korotsuke. It is made into a korotsuke with a similar inner shape. If you fry the Korotsuke thus obtained, you will get delicious Korotsuke with chunks of potatoes here and there, just like home-made Korotsuke.

In addition to potatoes, other vegetables such as carrots or ground meat may also be added to improve the taste. In this case, carrots are crushed in the same way as 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. In this way, the final product will be korotsuke that contains carrots that have not lost their shape. There is no need to freeze minced meat as there is no problem with it getting crushed.

In addition, if you partially freeze the ingredients as described above and add them during the kneading and seasoning process, the crushed 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, and it becomes extremely easy to mold the material with a molding machine. Normally, when mixing materials in the manufacturing process of korotsuke, etc., the fluidity of the materials increases, making it difficult to mold them. For this reason, powdered matsushi potatoes or bread crumbs are sometimes added as water-absorbing agents for the purpose of absorbing water and increasing the volume, but adding extra ingredients like this reduces the taste and prevents the food from soaking when fried. Problems such as easy penetration occur. However, the method described above has the advantage that it can be molded without adding any extra materials such as water-absorbing material, so the flavor of the material itself can be brought out without degrading the taste. Also,
Since the product contains potatoes etc. in the form of lumps, the oil does not soak in when fried compared to the conventional product which is completely ground.
This will make it taste even better.

The above example is about a Korotsuke dish,
It can be used not only for korotsuke but also for a wide variety of dishes such as general fries, tempura, etc., and can be similarly applied to foods that are manufactured through a mixing process. For example, when using vegetables such as potatoes, carrots, onions, pumpkins, and various types of potatoes, the method of this example can be used to mold the ingredients without crushing them, allowing the flavor of the ingredients to be utilized as is. can. In addition to the materials that will be crushed during the kneading process as mentioned above, meats such as ground meat and bacon, vegetables that retain their shape such as corn, seafood,
Of course, dairy products such as butter and cheese may also be used at the same time.

These shape-retaining materials do not have the problem of being crushed during the kneading process, but if you freeze these materials in advance and add them during kneading,
Heat exchange occurs between the materials, improving the formability of the materials. 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.

Furthermore, according to the method of the above example, it is possible to mold without using any powder to connect the materials during molding, and by using this molding method, it is possible to produce completely new foods that have never existed before. can. For example, cooked foods whose main ingredients are cheese and potatoes are one example. This food product is also produced in the same manner as the above-mentioned production method by cutting the potatoes into cubes, freezing them, kneading and seasoning the frozen potatoes with cheese, and then molding them. By freezing the potatoes, heat exchange occurs between the cheese and the potatoes, causing them to bond 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 characteristics of this food made from cheese and potatoes are that the natural cheese can be used as it is because no heating process is required during the manufacturing process, and it can be manufactured without deteriorating the quality of the cheese. By not using any ingredients, the flavor of the ingredients themselves can be utilized, and an extremely delicious food made from potatoes and cheese can be obtained. This food can be fried and eaten as is without coating, or it can be easily eaten by heating it in a frying pan or the like.

As described above, according to the present production method, it is possible to produce a completely new food that has never existed before, and it is possible to produce a delicious food that makes the most of the flavor of the ingredients.

(Effects of the Invention) According to the present invention, as mentioned above, in heat-cooked foods such as korotsuke, the umami of the ingredients is not sufficient because conventional industrial production methods would crush the ingredients such as potatoes. Previously, we could only obtain a product that was not made use of, but now we are able to obtain a product that retains the ingredients in the form of crushed lumps, which effectively brings out the flavor of the ingredients and also improves toothpaste. A product with good texture and improved taste can be obtained. 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)

[Scope of Claims] 1. A method for producing a cooked food such as fried food, korotsuke, tempura, etc. that is cooked and eaten, comprising: one or more types of ingredients used as the contents of the cooked food; , potatoes, etc., which are crushed during the kneading and seasoning process and lose their shape retention, are steamed and then subdivided into dice shapes, and part or all of the dice-shaped materials are steamed. Next, in a kneading and seasoning process, the frozen ingredients and the unfrozen ingredients are kneaded and seasoned, and then the kneaded and seasoned materials are formed into a predetermined shape, and the product is filled with potatoes. A method for producing a heat-cooked food, characterized in that the ingredients are contained 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 heat-cooked food obtained by subjecting the product obtained by the method for producing a heat-cooked food according to claim 1 to finishing treatments such as bread crumbs and batter. 4. A claim in which one of the ingredients of the cooked food is a potato, the material is made by dividing the potato into dice shapes, and the weight ratio of the unfrozen portion to the frozen portion is 5:2 to 5:4. 1. The method for producing a cooked food according to 1.