JP2016032453A - Production method of coated food with skin like that of fried food - Google Patents
Production method of coated food with skin like that of fried food Download PDFInfo
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Abstract
Description
本発明は、連続的に生産することに適した油揚様外皮被覆食品の製造方法に関する。 The present invention relates to a method for producing a frying-like skin-coated food suitable for continuous production.
いなり寿司や巾着など、油揚げの中に具材を入れた食品は、古くから広く日本で親しまれている。このような食品は、薄切りにした豆腐を油で揚げることで一旦油揚げを作り、必要に応じてこの油揚げを煮付けて、得られたものを開き、中に酢飯や肉、野菜などの具材をつめることによって製造されている。すなわち、機械化しにくい工程があることで大変手間のかかる食品であることから、工業的に連続生産することが困難な食品であった。 Foods with ingredients in deep-fried chicken such as inari sushi and purse have been popular in Japan for a long time. These foods are made by fried sliced tofu with oil, and if necessary, boil this fried food, open the resulting food, and vinegared rice, meat, vegetables and other ingredients It is manufactured by squeezing. That is, it is a food that is difficult to mechanize and is a very time-consuming food.
このような問題を解決するために、米飯等を成型して、その表面に植物蛋白質を主体とし豆腐用凝固剤を加えて調製したバッターミックスで衣付けし、これを油ちょうすることで、油揚げ状の外皮が形成されたいなり寿司を連続的に大量生産することができるという技術が知られている（特許文献１）。しかしながら、この技術では、油ちょう時に外皮の生地がフライヤーに付着するなど製造適性に難があり、加えて、外皮の食感が豆腐を揚げて得られる油揚げに劣るものであった。 In order to solve these problems, cooked rice, etc., dressed with a batter mix prepared by adding a coagulant for tofu mainly composed of plant protein on the surface, and fried it by oiling it. A technique is known in which sushi can be continuously mass-produced so that a husk is formed (Patent Document 1). However, this technique has difficulty in manufacturability, such as the dough of the outer skin adhering to the fryer when dipping, and in addition, the texture of the outer skin is inferior to the deep-fried tofu obtained by fried tofu.
そこで本発明は、かかる事情に鑑みて開発されたもので、製造上の問題を極力抑えつつ連続的に生産でき、それでいて外皮の食感が良好である、いなり寿司などの油揚様外皮被覆食品の製造方法を提供することを目的とする。 Therefore, the present invention was developed in view of such circumstances, and can be continuously produced while suppressing manufacturing problems as much as possible, and yet has a good texture of the outer skin, such as an inflated-like outer shell coated food such as inari sushi. An object is to provide a manufacturing method.
本発明者らは、上記のごとき課題を解決すべく鋭意研究した結果、きな粉及び植物性タンパク質組成物を含有するバッターを食品素材の表面に付着させる工程、及び、該バッター付食品素材をフライする工程を含むことで、製造上の問題を極力抑えて連続的に生産でき、それでいて得られた食品の外皮が良好な食感である、油揚様外皮被覆食品を製造できることを見出した。 As a result of diligent research to solve the above-described problems, the present inventors have made a process of attaching a batter containing kinako and a vegetable protein composition to the surface of the food material, and fry the food material with the batter. It has been found that by including the steps, it is possible to produce an oil-fried skin-covered food that can be continuously produced while suppressing manufacturing problems as much as possible, and that still has a good texture on the outer skin of the obtained food.
すなわち、本発明は、以下の態様を有する油揚様外皮被覆食品の製造方法に関する。
（１）きな粉及び植物性タンパク質組成物を含有するバッターを、食品素材の表面に付着させる工程、及び、該バッター付食品素材をフライする工程を含む、油揚様外皮被覆食品の製造方法。
（２）前記バッターとして、水溶性食物繊維及びデキストリンからなる改良剤をさらに含有する、前記（１）に記載の油揚様外皮被覆食品の製造方法。
（３）前記植物タンパク質組成物が粉末状分離大豆タンパクである、前記（１）又は（２）に記載の油揚様外皮被覆食品の製造方法。
That is, this invention relates to the manufacturing method of the fried food-like covering food which has the following aspects.
(1) A method for producing a frying-like skin-coated food, comprising a step of attaching a batter containing kinako and a vegetable protein composition to the surface of the food material, and a step of frying the food material with the batter.
(2) The method for producing a fried food-like skin-coated food according to (1), further comprising an improving agent comprising water-soluble dietary fiber and dextrin as the batter.
(3) The manufacturing method of the fried food-like outer covering | coated foodstuff as described in said (1) or (2) whose said plant protein composition is a powdery isolation | separation soybean protein.
本発明の油揚様外皮被覆食品の製造方法によれば、例えば、油揚げ時において、フライヤーやその付属装置に外皮の生地が付着するなどの製造上の問題を極力抑えて連続的に製造することができ、それでいて、得られた当該食品は豆腐を揚げて得られた油揚げのような食感を有した油揚様外皮被覆食品を提供することができる。 According to the method for producing a frying-like skin-covered food of the present invention, for example, during frying, it is possible to continuously produce while suppressing as much as possible production problems such as adhesion of a hull dough to a fryer or its attached device. In addition, the obtained food can provide a fried food-like skin-coated food having a texture similar to that obtained by fried tofu.
本発明における油揚様外皮被覆食品とは、いなり寿司、巾着、信田巻き（信太巻）などの食品が例示される。 Examples of the fried food-like skin-coated food in the present invention include foods such as inari sushi, purse, Shinoda maki (Shinta maki).
本発明は、フライする前に、きな粉及び植物性タンパク質組成物を含有するバッターを食品素材の表面に付着させることを一つの構成としている。 One aspect of the present invention is to attach a batter containing a kin flour and a vegetable protein composition to the surface of a food material before frying.
本発明の食品素材としては、すし飯、米飯、餅、肉類、魚介類、野菜、豆類、海藻類、きのこ類など、一定の固形性を有する食品であれば特に制限なく使用することができる。また、本発明の食品素材は、すし飯、米飯又は餅を用いるときは所定の形に成型したもの、肉類を用いるときはミンチ状にした肉類を他の食品素材やつなぎとなる食品素材と混合して所定の形に成型したもの、又は、魚類を用いるときはすり身を他の食品素材やつなぎとなる食品素材と混合して所定の形に成型したものなども意図する。このような成型食品を食品素材として用いることは、食品素材の表面にバッターを付着させやすく、また、フライ時に形が崩れにくいため好ましい。 The food material of the present invention can be used without particular limitation as long as it has a certain solidity, such as sushi rice, cooked rice, rice bran, meat, fish and shellfish, vegetables, beans, seaweed, and mushrooms. In addition, the food material of the present invention is formed by mixing sushi rice, cooked rice, or rice cake into a predetermined shape, and when using meat, minced meat is mixed with other food materials or a food material that serves as a binder. It is also intended to be formed into a predetermined shape, or when fish is used, surimi is mixed with another food material or a food material to be connected and formed into a predetermined shape. It is preferable to use such a molded food as a food material because batter easily adheres to the surface of the food material and the shape does not easily collapse when fried.
本発明で用いるきな粉としては、一般的にきな粉とされているものであればいずれも使用することができ、例えば、黄大豆、青大豆、黒大豆、だだちゃ豆、白大豆又は赤大豆を炒って挽いたきな粉を使用することができる。
また、本発明で用いるきな粉は、バッターの全質量に対して３〜１０質量％含有するように添加することが例示される。３質量％以上であると製造適性が非常に良好となり、１０質量％以下であると油揚げにきわめて近い食感となる。
As the kina flour used in the present invention, any kneading flour generally used can be used. For example, yellow soybeans, green soybeans, black soybeans, dacha beans, white soybeans or red soybeans. Fried and ground kinako can be used.
Moreover, adding the kinako used by this invention so that it may contain 3-10 mass% with respect to the total mass of a batter is illustrated. When it is 3% by mass or more, the production suitability is very good, and when it is 10% by mass or less, the texture is very close to fried.
本発明で用いる植物性タンパク質組成物とは、植物性のタンパク質を主成分とする組成物のことであり、植物中のタンパク質以外の成分を極力除去し、この植物に元来含まれるタンパク質の含有量を高めたものである。植物性タンパク質組成物の由来原料として、大豆、小麦、米、小豆、インゲンなどが挙げられ、これらのうち味質や食感の点から大豆が好ましい。また、本発明において、植物タンパク質組成物の形態は、溶液状、粉末状又は顆粒状のいずれも使用することができる。 The plant protein composition used in the present invention is a composition containing vegetable protein as a main component, and removes components other than the protein in the plant as much as possible, and contains the protein originally contained in the plant. The amount is increased. Examples of the raw material for the vegetable protein composition include soybean, wheat, rice, red beans, green beans, etc. Among these, soybean is preferable from the viewpoint of taste and texture. In the present invention, the form of the plant protein composition may be any of solution, powder or granules.
さらに、本発明で用いる植物性タンパク質組成物としては、大豆又は脱脂大豆から水抽出及び酸処理によりタンパク質を分離した粉末状分離大豆タンパクがさらに好ましく、粉末状分離大豆タンパクにアルカリ土類金属を含有したものが最適である。なお、アルカリ土類金属を含有する粉末状分離大豆タンパクの市販品として、プロリーナ２５０（不二製油株式会社製；カルシウム含有）などが使用できる。 Furthermore, as the vegetable protein composition used in the present invention, powdered separated soy protein obtained by separating protein from water or defatted soybean by water extraction and acid treatment is more preferable, and the powdered separated soy protein contains an alkaline earth metal. What you have done is the best. In addition, as a commercially available product of powdered separated soybean protein containing an alkaline earth metal, Prolina 250 (produced by Fuji Oil Co., Ltd .; containing calcium) can be used.
本発明で用いる植物性タンパク質組成物は、バッターの全質量に対して６〜１５質量％含有するように添加することが例示される。６質量％以上であると油揚にきわめて近い風味及び食感となり、１５質量％以下であると製造適性が非常に良好となる。 The vegetable protein composition used in the present invention is exemplified to be added so as to contain 6 to 15% by mass with respect to the total mass of the batter. If it is 6% by mass or more, it becomes a flavor and texture very close to frying, and if it is 15% by mass or less, the production suitability becomes very good.
上記以外のバッターを構成するものとしては、一般的にバッターとして用いられているものであればいずれも使用することができる。また、バッターとして、大豆粉末などの大豆由来の原材料を用いることで、本発明で得られる油揚様外皮被膜食品に油揚の風味をさらに付与することができる。 Any batter other than those described above can be used as long as it is generally used as a batter. In addition, by using a soybean-derived raw material such as soybean powder as a batter, it is possible to further impart a deep-fried flavor to the deep-fried skin-coated food obtained in the present invention.
なお、本発明のバッターとして、水溶性食物繊維及びデキストリンからなる改良剤をさらに含有することが好ましい。水溶性食物繊維として、ポリデキストロース、難消化性デキストリン、イヌリン、アガロース、ペクチン、グルコマンナンなどが挙げられる。水溶性食物繊維及びデキストリンからなる改良剤の市販品として、ＡＫ−ＣＦＤ（青葉化成株式会社製）などが使用できる。 In addition, as a batter of this invention, it is preferable to further contain the improving agent which consists of water-soluble dietary fiber and dextrin. Examples of water-soluble dietary fiber include polydextrose, indigestible dextrin, inulin, agarose, pectin, glucomannan and the like. AK-CFD (made by Aoba Kasei Co., Ltd.) etc. can be used as a commercial item of the improving agent which consists of water-soluble dietary fiber and dextrin.
本発明の油揚様外皮被覆食品の製造方法は、前述の食品素材の表面に、きな粉及び植物性タンパク質組成物を含有するバッターを付着させて、当該バッター付食品素材をフライする工程を含む。 The method for producing a fried food-like skin-coated food according to the present invention includes a step of attaching a batter containing kinako and a vegetable protein composition to the surface of the aforementioned food material and frying the batter-equipped food material.
また、本発明における一実施態様として、本発明における食品素材にバッターを付着させる工程をコンベアが備えられているバッターリングマシンによって、本発明におけるバッター付食品素材をフライする工程をコンベアが備えられているフライヤーによって、それぞれ行うことで、本発明の油揚様外皮被覆食品を連続的に生産することができる。 Moreover, as one embodiment in the present invention, the step of attaching the batter to the food material in the present invention is provided with the conveyor, and the step of frying the food material with the batter in the present invention is provided in the conveyor. By performing each with a different fryer, the fried food-like skin-coated food of the present invention can be continuously produced.
このように本発明により得られた油揚様外皮被覆食品は、味付けしたい場合は調味液への浸漬工程、冷凍食品としたい場合は冷凍工程、小売店に出荷したい場合は包装工程など、最終製品の形態に応じた工程を適宜経ることができる。 In this way, the fried food-covered food obtained by the present invention is a final product such as a soaking process in a seasoning liquid if it is to be seasoned, a freezing process if it is to be frozen, or a packaging process if it is to be shipped to a retail store. The process according to a form can be suitably passed.
上記本発明の油揚様外皮被覆食品の製造方法は、製造適性が優れており、かつ、得られた食品の外皮が油揚のような食感を有しているため、このような食品を連続生産する上で有用な技術である。 The method for producing a fried food-like skin-coated food according to the present invention is excellent in manufacturability, and since the resulting food has a food texture like fried food, such food is continuously produced. This is a useful technique.
以下、本発明の内容を実施例、比較例等を用いて具体的に説明するが、本発明はこれらに何ら限定されるものではない。なお、特に記載のない限り「部」とは「質量部」を意味するものとする。 Hereinafter, the content of the present invention will be specifically described with reference to Examples and Comparative Examples, but the present invention is not limited to these. Unless otherwise specified, “parts” means “parts by mass”.
（実施例１〜２）
ひき肉５７部、玉ねぎ４３部、ニンジン７部、豚脂２０部、パン粉１８部、ゼラチン１部、調味料２６部及び水１６部を混合し成形後蒸すことで、中の具材となる食品素材を調製した。また、下記表１に記載の材料をすべて混合後１時間静置することでバッターを得た。
(Examples 1-2)
Food material which becomes ingredients inside by mixing 57 parts of minced meat, 43 parts of onion, 7 parts of carrot, 20 parts of pork fat, 18 parts of bread crumbs, 1 part of gelatin, 26 parts of seasoning and 16 parts of water. Was prepared. Moreover, a batter was obtained by leaving all the materials described in Table 1 below for 1 hour after mixing.
次いで、前記食品素材の表面に前記バッターを付着させてバッター付食品素材を得た。この際、バッターとバッターを付着させた食品素材の連続生産適性（粘性；機械への付着性）を確認した。その後、前記バッター付食品素材を浅底のフライバスケットに落とし、このフライバスケット上部からフライ用ネットをかぶせた。そして、前記フライバスケットごと１７０℃の油中に入れて、１分間のフライを行うことでいなり風惣菜を得た。また、いなり風惣菜を取り出したときに、フライバスケット及びフライ用ネットへいなり風惣菜又はこの衣が付着しているかどうか確認した。 Next, the batter was attached to the surface of the food material to obtain a food material with batter. At this time, the suitability for continuous production of the food material to which the batter was attached (viscosity; adhesion to the machine) was confirmed. Thereafter, the food material with batter was dropped into a shallow frying basket, and a frying net was placed over the frying basket. Then, the whole frying basket was put in 170 ° C. oil and fried for 1 minute to obtain a garlic dish. In addition, when the inari-style side dish was taken out, it was confirmed whether the inari-style side dish or this garment was attached to the frying basket and the fly net.
前記得られたいなり風惣菜を喫食し、外皮の食感を評価した。外皮の食感の評価と、機械への付着性ならびにフライ時のフライバスケット及びフライ用ネットへの付着性（製造適性）の評価について、結果を表２に示す。 The above-obtained side dish was eaten and the texture of the hull was evaluated. The results are shown in Table 2 for the evaluation of the texture of the outer skin, the adhesion to the machine, and the evaluation of the adhesion (manufacturability) to the frying basket and the frying net at the time of frying.
以上の結果より、実施例１及び２に記載のいなり風惣菜は、フライ時にフライバスケット及びフライ用ネットに衣がわずかに張り付く程度であり、連続生産における製造適性に問題はないと判断でき、また、喫食すると外皮が油揚風のしっとりとした食感であった。
一方で、比較例１〜６のいなり風惣菜は、バッターの粘度が非常に高く、連続生産すると機械や設備にバッターが付着してしまい、製造適性が極めて悪いと判断でき、また、喫食すると外皮がかまぼこのような弾力のある食感で、油揚とはほど遠いものであった。
From the above results, it can be determined that the inifu-style side dish described in Examples 1 and 2 has only a slight sticking of clothes to the frying basket and the frying net when fried, and there is no problem in manufacturing suitability in continuous production. When I drank it, the outer skin had a moist texture of oil-dried wind.
On the other hand, the inari-style side dish of Comparative Examples 1 to 6 has a very high batter viscosity, and it can be judged that the batter adheres to machines and equipment when continuously produced, and the manufacturing suitability is extremely poor. It has a soft texture like a kamaboko and is far from fried.
（実施例３）
実施例１のいなり風惣菜を、フライ後に品温が−１０℃以下となるように凍結させることによって、実施例３のいなり風冷凍惣菜を得た。
(Example 3)
The freezing side dish of Example 3 was obtained by freezing the inari style side dish of Example 1 so that the product temperature would be −10 ° C. or lower after frying.
（実施例４）
実施例２のいなり風惣菜を、フライ後に品温が−１０℃以下となるように凍結させることによって、実施例４のいなり風冷凍惣菜を得た。
Example 4
The freezing side dish of Example 4 was frozen by freezing the inari style side dish of Example 2 so that the product temperature would be −10 ° C. or lower after frying.
実施例３及び４のいずれのいなり風冷凍惣菜も、電子レンジで加熱することで、外皮の食感が油揚風のしっとりとした良好なものであった。 In any of the inifu-style frozen side dishes of Examples 3 and 4, the texture of the outer skin was moist and good when the oil was raised by heating with a microwave oven.
Claims (3)
該バッター付食品素材をフライする工程を含む、油揚様外皮被覆食品の製造方法。 Attaching batter containing kinako and vegetable protein composition to the surface of the food material; and
A method for producing a frying-like skin-covered food comprising a step of frying the food material with batter.
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| AU2014219240B2 (en) | 2013-02-20 | 2018-12-20 | Cytrellis Biosystems, Inc. | Methods and devices for skin tightening |
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