JP4734046B2 - Breaded fried food and its manufacturing method - Google Patents

Description

  The present invention relates to a breaded fried food and a method for producing the same, and in particular, when cooked fried food stored at room temperature or in a refrigerated state is heated with a microwave oven or the like, the stickiness of the clothes is small and the feeling of crispness is maintained. The present invention relates to a breaded fried food and a method for producing the same.

  Recently, many side dishes and bento boxes including fried foods are sold at supermarkets and convenience stores. These prepared foods and bento boxes are displayed and sold on display shelves at room temperature or refrigerated after cooking, but in many cases it takes several hours to eat after cooking, and they are heated and eaten in a microwave oven or the like. In many cases, the texture immediately after cooking may not be obtained. In particular, fried foods with bread crumbs such as pork cutlet move to the clothing as the time passes after oiling, so the clothing gets wet when heated in a microwave oven etc. There was a problem that the crispy texture was lost.

  Various methods have been developed in the past as methods for maintaining the crisp texture of breaded fried food clothing. Among them, as a method for forming a plurality of batter layers and a bleeder layer on the ingredients, for example, a first batter layer mainly composed of egg white and pregelatinized starch, a dried bread crumb layer mainly composed of wheat flour, Method of sequentially forming a second batter layer and a second bread crumb layer (Patent Document 1); Method of sequentially forming a layer of rice flour, corn flour, etc., a batter layer, and a blender layer (Patent Document 2); Before and after, a method of forming an emulsion layer containing fats and oils, water and an emulsion stabilizer (Patent Document 3); pregelatinized starch, batter solution containing vegetable protein, first bread crumbs absorbed with liquid oil and fat, and the batter solution And a method of sequentially depositing the second bread crumb (Patent Document 4); a method of sequentially forming an emulsion layer, a first blender layer, an emulsion layer, and a second blender layer (Patent Document) 5); a first batter, a paste-like first bread crumb containing bread crumbs and fats and oils, a second batter, and a method of sequentially attaching second bread crumbs (Patent Document 6) are already known.

However, by any of the methods, it is not possible to sufficiently maintain the crispness of clothing similar to that immediately after oiling. In reality, it was difficult to prevent the clothes from getting loose.
JP-A-61-135553 JP-A-62-2228242 JP-A-2-16938 JP-A-6-339345 JP 7-255402 A JP 2003-61604 A

  The present invention has been made in view of the above-described conventional problems and actual conditions, has little change over time after oil dipping, and even when heated in a microwave oven or the like after room temperature or refrigerated storage, it feels crispy on clothes. It is an object of the present invention to provide a breaded fried food to be held.

  As a result of repeating various studies to solve the problem, the present inventor, after sequentially adhering batter liquid and bleeder powder to ingredients, further adhering batter liquid containing fats and oils, Crumb-fried food that prevents the garment from moving to the garment and keeps the crispy texture of the garment even when time elapses or when it is heated in a microwave oven, etc. Has been found, and the present invention has been completed.

  That is, the present invention provides a first batter layer covering the surface of the ingredients, a bleeder layer covering the first batter layer, an oil-containing second batter layer covering the bleeder layer, and bread crumb covering the second batter layer. The above-mentioned problem is solved by a breaded fried food characterized by having a garment consisting of a layer.

  In addition, the present invention is characterized in that the first batter liquid, the bleeder powder, and the second batter liquid containing fats and oils are sequentially attached to the ingredients, and then breaded and oiled. The above-mentioned problems are solved by a method for producing fried foods.

  The breaded fried food according to the present invention is stored at room temperature or refrigerated, and even after time has elapsed, even if it is heated in a microwave oven, the fraying of the fried food is reduced and the crispy crispy feeling is maintained. To do. Moreover, according to the manufacturing method of the bread baked fried food which concerns on this invention, the bread baked fried food which has such a characteristic can be obtained efficiently.

  As shown in FIG. 1, the breaded fried food of the present invention has a clothing comprising a first batter layer 2, a bleeder layer 3, an oil-containing second batter layer 4 and a bread crumb layer 5 on the outside of the ingredient 1. Have.

  There is no limitation in particular as the ingredient 1 used for the foodstuffs for breading frying of this invention, All can be used suitably, such as fishery products, meat, vegetables, and croquette.

In the present invention, the first batter layer 2 is formed by applying dust to the surface of the ingredient 1 as necessary and adhering the first batter liquid.
The flour can be used by appropriately mixing cereal flour, starches, proteins, emulsifiers, fats and oils, sugars, etc., depending on the type of ingredients.

Raw materials of the first batter used in the first batter layer 2 is formulated Starch, starch such as modified starch as main component and at and shall not blended oil, which sugar acids, eggs, What mixed suitably a swelling agent, an emulsifier, a thickener, a coloring agent, etc. is used, It can prepare by adding water and stirring it suitably. The emulsifier is not particularly limited, and for example, any of fatty acid esters such as lecithin, glycerin fatty acid ester, sucrose ester, and sorbitan fatty acid ester can be suitably used. It is preferable to add 50 to 300 parts by mass of water with respect to 100 parts by mass of the batter raw material.

  Examples of the method for attaching the batter liquid to the ingredients include spraying, coating, and dipping. However, the batter liquid may be attached using a buttering machine or the like.

Next, the bleeder layer 3 is formed by attaching bleeder powder to the first batter layer 2. The bleeder layer 3 plays a role of maintaining a crispy feeling for a long time as well as making the crispy texture after oiling.
It does not specifically limit as a bleeder powder used for the bleeder layer 3, For example, granular flours, such as bread crumbs, a cracker, a corn grits, can be used. If necessary, seasonings, emulsifiers, sugars, powdered fats and oils, starches, and the like may be mixed as appropriate.

Next, the second batter layer 4 is formed by attaching a second batter liquid to the bleeder layer 3. By forming the second batter layer 4 on the surface of the bleeder layer 3, the fatter food has little stickiness and the crispy texture of the garment is maintained.
The raw material of the second batter liquid used for the second batter layer 4 is the same as the raw material of the first batter liquid, and is obtained by adding vegetable oils and fats. , casein, whey, vital gluten, soy protein, among the proteins such as gelatin, is preferably used with the addition of heat coagulable of certain proteins egg white, etc., especially.

As the oils and fats, eg if rapeseed, soybean oil, corn oil, safflower oil, rice bran oil, sunflower oil, olive oil, palm oil, palm kernel oil, palm but vegetable oils fats such as oil and the like, and the present in the present invention, especially in vegetables seed oil is more preferable.

The amount of the oil, based on the total weight of the previous batter ingredients adding water shall be the 2 0-100 wt% in outer percentage.

  A 2nd batter liquid is prepared by adding raw materials, such as batter powder, to the solution which mixed water and fats and oils, and fully stirring and mixing. Water is preferably added so as to be in the range of 100 to 300% by mass, particularly 100 to 200% by mass with respect to the batter raw material.

  Next, the bread crumb layer 5 is formed by attaching bread crumbs to the second batter layer 4. As bread crumbs, raw bread crumbs, semi-dry bread crumbs, dry bread crumbs and the like can be suitably used.

  Subsequently, the breaded fried food can be obtained by oiling, but as a method of oiling, a common method of fried food, for example, 160 to 180 ° C. may be oiled for about 2 to 8 minutes.

  Hereinafter, the present invention will be specifically described with reference to examples, but the present invention is not limited to these examples.

Example 1
The 80-g pork was dusted as shown in Table 1 below, and the first batter liquid, the bleeder powder, and the second batter liquid were sequentially adhered thereto, and then the bread crumbs were attached to obtain bread-fried fried food.
Next, the breaded fried food was oiled at 175 ° C. for 4 minutes and 30 seconds to obtain pork cutlet. Table 2 shows the composition of the first batter liquid, Table 3 shows the composition of the bleeder powder, and Table 4 shows the composition of the second batter liquid.

Comparative Example 1
A pork cutlet was obtained in the same manner as in Example 1 except that the fat and oil were not added when the second batter solution was blended.

Comparative Example 2
Pork cutlet was obtained in the same manner as in Example 1 except that the batter liquid shown in Table 5 was used as the first batter liquid and the batter liquid shown in Table 6 was used as the second batter liquid.

Test example 1
The pork cutlet obtained in Example 1 and Comparative Examples 1 and 2 was rapidly cooled to 20 ° C. with a vacuum cooler, then placed in a container with a lid, and stored refrigerated at 5 ° C. for 24 hours. The texture after heating the pork cutlet after refrigerated storage in a microwave oven (1500 W, 20 seconds) was evaluated by five panelists according to the following evaluation criteria. The average value of the results is as shown in Table 7.

(Evaluation criteria for clothing texture)
5 points: There is a very crispy crispy immediately after the fly.
4 points: Crispy crispy but slightly inferior to that immediately after the fly.
3 points: There is a little crispy crispy.
2 points: There is no sakumi and is slightly stiff. 1 point: There is no sakumi at all.

  From the above results, the pork cutlet obtained in Example 1 is refrigerated and stored for a long time, or even when it is heated in a microwave oven, the stickiness of the clothes is reduced and has a crispy crispy feeling. It was confirmed.

Examples 2-5
Pork cutlet was obtained in the same manner as in Example 1 except that the amount of fats and oils was changed to the amount (parts by mass) shown in Table 8 in the composition of the second batter liquid shown in Table 4.

Test example 2
The pork cutlets obtained in Examples 2 to 5 were rapidly lowered to 20 ° C. with a vacuum cooler, then placed in a container with a lid, and stored refrigerated at 5 ° C. for 24 hours. The texture after the pork cutlet after refrigerated storage was heated in a microwave oven (1500 W, 20 seconds) was evaluated by five panelists according to the evaluation criteria of Test Example 1. The average value of the results is as shown in Table 9.

  From the above results, the pork cutlet obtained in Examples 2 to 5 is refrigerated and stored for a long time, or even when it is heated in a microwave oven, the stickiness of the clothes is reduced and the crispy crispy feeling is felt. It was confirmed to have.

The cross-sectional schematic diagram of this invention bread baked fried food.

Explanation of symbols

1: Ingredient 2: First batter layer 3: Breader layer 4: Second batter layer 5: Bread crumb layer

Claims (2)

Blended starches as the main component, and not blended oil, and a first batter layer covering the surface of the ingredients; and Buredda layer covering the first batter layer; blended starches as a main component, further 2nd which covers the said blender layer which mix | blended 20-100 mass% vegetable fats and oils with the external ratio with respect to the total mass of the 2nd batter raw material which mix | blends heat-coagulating protein and an emulsifier , and does not add water . A breaded fried food characterized by having a garment comprising a batter layer; and a bread crumb layer covering the second batter layer. A first batter liquid obtained by adding 50 to 300% by mass of water in an external ratio with respect to the total mass of the first batter raw material containing starch as a main component and not containing fats and oils in ingredients. were blended and Buredda flour, starches as the main component, further blended heating coagulable protein and emulsifier, and the total weight of the second batter material before addition of water, 20 to 100 mass% in outer percentage A method for producing a breaded fried food characterized in that the vegetable oil and fat and a second batter liquid containing 100 to 200% by mass of water in an external ratio are sequentially attached, and then breaded and oiled.