阅读说明：本技术 干炸食品的制造方法 (Method for producing dry fried food ) 是由 藤村亮佑 菊池和哉 樋渡总一郎 于 2019-08-16 设计创作，主要内容包括：本发明提供即使从油炸开始经过一段时间也具有良好的口感和外观的干炸食品。干炸食品的制造方法,该制造方法包括：使粉末状的包衣材料附着于食材；在该已附着于食材的粉末状的包衣材料上,使以水为主体的液体附着；以及将该已附着有粉末状的包衣材料和以水为主体的液体的食材进行油炸。(The present invention provides a dry-fried food having good texture and appearance even after a lapse of time from the start of frying. A method of making a dry fried food, the method comprising: attaching a powdered coating material to the food material; attaching a liquid mainly containing water to the powdery coating material attached to the food material; and frying the food material to which the powdery coating material and the liquid mainly containing water are attached.)

1. A method of making a dry fried food, the method comprising:

attaching a powdery coating material to a food material in an amount of 1 to 25 parts by mass per 100 parts by mass of the food material;

attaching a liquid mainly containing water to the powdery coating material attached to the food material in an amount of 0.001 to 5 parts by mass per 100 parts by mass of the food material; and

frying the food material to which the powdery coating material and the liquid mainly containing water are attached,

the content of the cereal flour and starch in the liquid mainly containing water is less than 2% by mass in total.

2. The method according to claim 1, wherein the liquid mainly containing water contains 90% by mass or more of water.

3. The method according to claim 1 or 2, wherein the powdery coating material contains not less than 1 kind selected from the group consisting of cereal flour and starch in a total amount of not less than 80% by mass.

4. The method according to any one of claims 1 to 3, wherein the liquid mainly containing water contains 1 or more selected from the group consisting of saccharides, amino acids, salts, minerals, proteins, thickeners, emulsifiers, seasonings, vitamins, alcohols and pigments.

Technical Field

The invention relates to a method for preparing dry-fried food (から yangzhong).

Background

The dry fried food is obtained by applying a coating (batter) material to the surface of a food material to thinly adhere the food material and frying the food material. The coating material for the dry fried food is usually prepared by blending various ingredients with wheat flour or cornstarch (raw potato starch) as a main raw material. In part, a fried food is also produced by applying a liquid coating material and frying. The dry fried food is generally preferably a dry fried food having a light mouthfeel (kou as たり, mouthfeel). On the other hand, when a certain period of time passes after the cooking of the dry-fried food, moisture in the food may be transferred to the batter and a hard texture may be obtained. Such properties of the dry-fried food are not suitable for sale of the cooked dry-fried food in stores and the like.

Patent document 1 describes frozen fried foods (フライ) having a 3-layer structure comprising a layer containing 1 or 2 or more kinds selected from rice flour, corn flour, bread flour, bone meal, egg shell powder, and edible calcium powder on the outer side of food materials, a layer of batter (バッター) on the outer side of the layer, and a layer of breading (ブレダー) on the outer side of the batter layer. Patent document 2 describes a frozen fried food in which a layer composed of an emulsion and/or an oil agent containing an edible water-retentive substance, a 1 st powder coating layer, an emulsion layer, and a 2 nd powder coating layer are formed in this order on the outer side of a food material. Patent document 3 describes fried foods having a top coat composed of a 1 st batter layer, a 2 nd batter layer containing oil and fat, and a bread batter layer formed in this order on the outer side of food. Patent document 4 describes a method for producing a dry-fried chicken block (filets, から -yangtao): attaching the dried No. 1 coating material to chicken, then attaching the liquid No. 2 coating material, frying, attaching the liquid flavoring material to the obtained dried and fried chicken, and freezing. Patent document 5 describes a method for producing a dry-fried food: attaching water-retaining powder and egg protein-containing liquid to food material, attaching coating material, and frying or oil-baking.

Documents of the prior art

Patent document

Patent document 1: japanese patent laid-open publication No. 62-228242;

patent document 2: japanese patent laid-open publication No. 7-255402;

patent document 3: japanese patent laid-open No. 2007-6770;

patent document 4: japanese patent laid-open publication No. 2013-17400;

patent document 5: japanese patent laid-open publication No. 2015-126706.

Disclosure of Invention

Problems to be solved by the invention

There is a demand for a dry-fried food which does not cause the batter to be dried even after a lapse of time from the start of frying and has a good texture with good mouth feel and mouth-dissolving properties.

Means for solving the problems

The inventor finds that: a dry fried food produced by attaching a powdery coating material to a food material, then attaching a liquid mainly composed of water, and then frying the food material has a good texture of a batter even after a lapse of time from the start of cooking.

The present invention provides the following.

[1] A method of making a dry fried food, the method comprising:

attaching a powdery coating material to a food material in an amount of 1 to 25 parts by mass per 100 parts by mass of the food material;

attaching a liquid mainly containing water to the powdery coating material attached to the food material in an amount of 0.001 to 5 parts by mass per 100 parts by mass of the food material; and

frying the food material attached with the powdery coating material and liquid mainly containing water,

the content of the cereal flour and starch in the liquid mainly containing water is less than 2% by mass in total.

[2] [1] the method according to any one of the above methods, wherein the liquid mainly containing water contains 90% by mass or more of water.

[3] [1] or [2], wherein the powdery coating material contains not less than 1 kind selected from among cereal flour and starch in a total amount of not less than 80% by mass.

[4] The method according to any one of [1] to [3], wherein the liquid mainly containing water contains 1 or more selected from the group consisting of saccharides, amino acids, salts, minerals, proteins, thickeners, emulsifiers, seasonings, vitamins, alcohols, and pigments.

Effects of the invention

The dry fried food produced according to the present invention does not dry the batter even after a lapse of time from the start of frying, and has a good texture with good mouth feel and mouth solubility.

Detailed Description

The method for producing a dry-fried food of the present invention comprises:

attaching a powdered coating material to the food material;

attaching a liquid mainly containing water to the powdery coating material attached to the food material; and

frying the food material to which the powdery coating material and the liquid mainly containing water are attached.

In the method of the present invention, the material of the dry-fried food is not particularly limited, and examples thereof include: meat of chicken, pig, cattle, sheep, goat, etc.; fish and shellfish such as cuttlefish, shrimp, mackerel, etc.; vegetables, etc. The dry-fried food produced by the method of the present invention is preferably dry-fried chicken nuggets or dragon-field fried chicken nuggets (yellow-brown-rice dragon).

As the powdery coating material used in the method of the present invention, powdery coating materials generally used for dry-fried foods can be used. The powdery coating material used in the method of the present invention is preferably a flour containing cereal flour or starch as a main component. The cereal flour is not limited, and examples thereof include: wheat flour, rice flour, etc. The starch is not limited, and examples thereof include: starches such as tapioca starch, potato starch, and corn starch; and a processed starch obtained by processing the starch. The powdery coating material may further contain oils and fats, powdered milk, pigment, spice, salt, emulsifier, dried whole egg, dried egg yolk, vegetable protein, wheat gluten powder, thickener, egg shell calcium, enzyme, flavoring agent, spice, etc. which are commonly used as coating materials. Preferably, the powdery coating material contains not less than 1 kind selected from among cereal flour and starch in a total amount of not less than 80% by mass.

The particle size of the powdery coating material used in the present invention is preferably D90 of less than 500 μm. More preferably, the D90 of the powdered coating material used in the present invention is less than 440 μm, even more preferably less than 390 μm. By reducing the D90 of the powdered coating material, the adherence of the batter in the dry fried food can be improved. In the present specification, "D90" means a cumulative 90% value of the particle size distribution calculated by the dry laser diffraction/scattering method. D90 was measured by a conventional method using a commercially available laser diffraction particle size distribution measuring apparatus (for example, Microtrac MT3000II, manufactured by Nikkiso K.K.).

In the method of the present invention, the powdered coating material is first attached to the food material. Before the powdery coating material is attached, if necessary, a previously seasoned juice (aftertaste) (seasoning liquid, etc.), a dusting powder, or a topping liquid (つなぎ liquid) (water, milk, egg liquid, batter liquid, etc.) may be attached to the food material, but this is not necessarily required. As a method for attaching the powdery coating material to the food material, an operation generally used for producing a dry-fried food can be employed. For example, the powdered coating material may be adhered to the food material by sprinkling the coating material over the food material, shaking the food material and coating material in a bag, spreading the coating material on a plate or the like and rolling the food material thereon, or the like.

The amount of the powdery coating material attached to the food material is 1 to 25 parts by mass, preferably 3 to 20 parts by mass, and more preferably 5 to 18 parts by mass, per 100 parts by mass of the food material. When the amount of the coating is within this range, the coating is preferably in terms of the adhesiveness of the powdery coating material to the food material and the texture of the resultant fried food. The amount of the powdery coating material to be applied can be appropriately adjusted in the above-described operation of applying the powdery coating material.

In the method of the present invention, the liquid is attached to the powdery coating material attached to the food material. The liquid is mainly water. The liquid may be water or may contain a material other than water. Examples of the material other than water include: more than 1 selected from saccharides, amino acids, salts, minerals, proteins, thickening agent, emulsifier, flavoring agent, vitamins, pigment, alcohol, etc. The water-based liquid may contain a cereal flour or starch, but the inclusion of a cereal flour or starch is not preferable because it reduces the mouth feel and the mouth-solubility of the resulting dry fried food. The total content of the cereal flour and the starch in the liquid is preferably less than 2 mass%, more preferably 1 mass% or less, and still more preferably 0.5 mass% or less. The content of egg protein in the liquid, such as egg liquid or egg powder, is preferably 2% by mass or less, more preferably 1% by mass or less, even more preferably 0.5% by mass or less, and even more preferably the liquid does not contain egg protein. Further, the liquid may preferably contain an oil or fat, but is not an emulsion, and the content of the oil or fat is more preferably 2% by mass or less, further preferably 1% by mass or less, further preferably 0.5% by mass or less, and further preferably the liquid does not contain an oil or fat.

From the viewpoint of handling properties, the solid content of the liquid mainly containing water is preferably 10% by mass or less, more preferably 8% by mass or less, still more preferably 2% by mass or less, still more preferably 1% by mass or less, and still more preferably 0.5% by mass or less. The solid content of the liquid is a value calculated from the mass ratio before and after drying the liquid until the liquid is dried to a solid. Therefore, the water contained in the liquid is preferably 70% by mass or more, more preferably 90% by mass or more, further preferably 92% by mass or more, further preferably 95% by mass or more, further preferably 98% by mass or more, further preferably 99% by mass or more, further preferably 99.5% by mass or more.

The amount of the water-based liquid adhering to the powdery coating material adhering to the food material is preferably 0.001 to 5 parts by mass, more preferably 0.01 to 4 parts by mass, and still more preferably 0.1 to 3 parts by mass, relative to 100 parts by mass of the food material (excluding the powdery coating material adhering thereto). If the amount of the adhesion is less than 0.001 part by mass, the effects of the present invention may not be obtained. On the other hand, if the amount of the coating is more than 5 parts by mass, the top coat may become sticky. Examples of the method for adhering the liquid mainly containing water to the powdery coating material include: a method of spraying or coating the liquid from above the powdery coating material having adhered to the food material, a method of immersing the food material having adhered to the powdery coating material in the liquid, a method of cooking the food material having adhered to the powdery coating material with the liquid, and the like. The preferred method of attachment is spraying.

In this manner, a powdery coating material and a liquid mainly containing water were sequentially attached to the food material. Then, the food material is fried to produce the dry-fried food of the present invention. In the method of the present invention, the food material to which the liquid mainly composed of water has been attached can be fried without further attaching a coating material thereto. Frying can be carried out according to conventional methods, for example by deep-frying with large amounts of oil or frying with small amounts of oil.

The dry-fried food of the present invention does not dry the batter even after a certain period of time from the start of frying, and has a good mouth feel and a good mouth-soluble texture. Therefore, the dry-fried food of the present invention is suitable as a dry-fried food to be eaten after being kept for a certain period of time after cooking, for example, a cooked dry-fried food sold in a shop or the like. The dried fried food of the present invention after production can be stored in a heat-preserving container (preferably about 30 to 50 ℃), at room temperature (preferably about 15 to 30 ℃), at a refrigeration temperature (preferably about 0 to 15 ℃), at a freezing temperature (preferably 0 ℃ or lower) before eating. When the fried food of the present invention after storage is eaten, it may be heated by a microwave oven, an oven or re-frying as necessary.

Examples

The present invention will be described in more detail with reference to examples, but the present invention is not limited to these examples.

Production examples 1 to 6

The materials shown in Table 1 were mixed to prepare a powdery coating material and a liquid, respectively. The chicken leg meat was cut and molded so that each 1 ge (たり) was 30 g. Powdered coating material was sprinkled on the chicken leg meat in the amount of table 1 to attach it. Then, a liquid was sprayed on the powdery coating material with a sprayer so as to be attached in the amount shown in table 1. The obtained coated food material was fried with salad oil heated to 170 ℃ for 4 minutes to produce a dry-fried chicken nugget. The mass of the food material was measured before, after, and after spraying the liquid coating material in powder form, and the amount of the coating material and water deposited on the food material was calculated.

Comparative examples 1 to 2

A dry-fried chicken nugget was produced in the same manner as in production example 1, except that neither the powdery coating material nor the liquid was applied.

Comparative examples 3 to 5

The same procedure as in production example 1 was followed, except that the blended materials of table 2 were used in the adhering liquid, to produce dry-fried chicken nuggets.

Comparative examples 6 to 7

Dried-fried chicken nuggets were produced by following the same procedure as in production example 1, except that the powdery coating material was not attached to the food material, and the blended liquid of table 2 was attached.

(test example 1)

10 pieces of each of the dry-fried chicken pieces of production example and comparative example were cooled at room temperature for 2 hours and stored in a 45 ℃ incubator for 4 hours. The appearance and texture of each of the stored dry-fried chicken pieces were evaluated by 10 trained panelists according to the following evaluation criteria, and the average value was obtained. The results are shown in tables 1-2. The coating amount in the table indicates the mass ratio of the coating material or the liquid when the mass of the food material is 100%.

(evaluation criteria for mouth feel of a facial mask)

5: the facial mask is very easy to disintegrate, and the mouth feeling is very soft and very good;

4: the facial mask is easy to disintegrate, and the mouth feeling is soft and good;

3: although the mask is easy to disintegrate, the taste is slightly hard and not good;

2: the mask is not easy to disintegrate, has dry feeling and hard mouth feel;

1: the mask is not easy to disintegrate, has dry feeling, and has very hard and bad mouth feel.

(evaluation criteria for chewiness of a topcoat)

5: the mask is very easy to disperse, and good and excellent in mouth dissolving feeling;

4: the coating is easy to disperse, has mouth dissolving feeling and is good;

3: the mask has a slightly residual feeling, and is slightly bad;

2: the mask has a residual feeling, which is not good;

1: the coating was sticky, had a strong residual feeling, and was very poor.

[ Table 1]

[ Table 2]

(test example 2)

The same procedure as in production example 1 was followed, except that the amounts of the powdery coating material and the liquid deposited were changed as shown in tables 3 to 4, to produce dry-fried chicken nuggets. The obtained dry-fried chicken nuggets were evaluated in the same manner as in test example 1. The results are shown in tables 3 to 4. The results of production example 1 are shown in tables 3 to 4 again.

[ Table 3]

[ Table 4]