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Method for producing batter-fried food as ready-made food product

A manufacturing method and food technology, which is applied in the field of manufacturing ready-made foods with fried skins, can solve problems such as different textures of foods, and achieve the effect of excellent production efficiency

Inactive Publication Date: 2013-02-13
NICHIREI FOODSKK
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] However, the fried baked food described in Patent Document 1 is a baked product, and the outer skin is required to be easy to bite like the deep-fried outer skin food for ready-made food, and it is a food with a different food texture.

Method used

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  • Method for producing batter-fried food as ready-made food product
  • Method for producing batter-fried food as ready-made food product
  • Method for producing batter-fried food as ready-made food product

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1～5、 comparative example 1～6

[0081] Potato cakes were prepared by the above method using the components shown in Table 1, and each evaluation was performed. The results are shown in Table 1. However, Comparative Example 3 is an example in which dough is not used, and in the production of the above-mentioned potato cake, the amount of dough is supplemented so that the amount of the filling component is 56.0 g. In addition, in Comparative Example 4, 1.0 g of water was used in order to attach bread crumbs without using batter. Furthermore, in Comparative Example 5, since the thickness of the dough was 4 mm, the amounts of the filling component and the dough were each 28.0 g, and a potato cake was manufactured.

[0082] Table 1

[0083]

Embodiment 6、7 and comparative example 11、12

[0091] In Comparative Example 11, flour with low viscosity was used instead of starch and gluten as dough raw materials, and in Example 6, gluten was blended by making the protein content of the flour with low viscosity equal. On the other hand, in Comparative Example 12, hard flour was used instead of starch and gluten as dough raw materials. In Example 7, the protein content of the hard flour was made the same and gluten was blended. Potato pancakes were prepared, and each evaluation was performed. The results are shown in Table 3.

[0092] table 3

[0093]

[0094] Note) Formula is mass %

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Abstract

Provided is a method for producing a batter-fried food as a ready-made food product, whereby time degradation in the texture (for example, crispness of the batter and easiness to bite) of said batter-fried food can be inhibited. The production method comprises: step (A) for preparing a food item to be used in the batter-fried food as a ready-made food product; step (B) for preparing specific dough materials for wrapping the food item and also preparing materials for the coating including a batter and bread crumbs; step (C) for blending the dough materials, which are prepared in step (B), while preventing gelatinization of starch in the materials, and shaping the same to give a dough of 1-3 mm in thickness; step (D) for wrapping the food item prepared in step (A) in the dough shaped in step (C); step (E) for applying the batter and bread crumbs, which are prepared in step (B), in this order to the outer surface of the dough having the food item wrapped therein; and a step for deep frying the unfried matter for the batter-fried food as a ready-made food product.

Description

technical field [0001] The present invention relates to the use of specific dough, batter, and bread crumbs as the material for the crust of fried crust food for ready-made food, which suppresses the food texture such as crunchiness and ease of biting off of the fried crust. A method for producing a deep-fried skin food for ready-to-eat foods such as potato fritters and croquettes reduced over time, and a method for producing a deep-fried skin food for non-fried ready-to-eat foods. Background technique [0002] Fried crust food for ready-made foods such as potato croquettes and croquettes covered with filling ingredients and deep-fried. Usually, batter and bread crumbs are used as crust ingredients. Freshly fried crust The crunchiness is loved by people. In addition, in such deep-fried skin foods for ready-to-eat foods, in order to further enhance the crispness of the skin, ease of biting off the deep-fried skin is required. [0003] In recent years, such deep-fried skin f...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/176A23L7/157A23L5/10A23L35/00
CPCA23L1/0107A23L1/005A23L1/176A23L7/157A23L5/11A23P20/12
Inventor 藤井宏之阿部智树
Owner NICHIREI FOODSKK
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