Method for producing fried food with flour coat

Abstract

This method for producing a fried food with a flour comprises: a non-fried food material preparation step for obtaining a non-fried food material by adhering a powdery flour material to the surface of a food material; a first frying step for frying the non-fried food material to obtain a fried food material; and a second frying step for frying the fried food material. And the surface coating material contains 1-10% by mass of water-soluble dietary fibers. In the non-fried food material preparation step, the coating material is adhered to the surface of the food material so that the coating material is present on the outermost surface of the non-fried food material.

Description

Technical Field

[0001] The invention relates to a method for preparing fried food with a breading which is fried multiple times. Background Art

[0002] Fried food is a food obtained by heating the fried food in the oil contained in the oil tank, that is, frying it. It is roughly divided into deep-fried food, dry deep-fried food, tempura and other deep-fried food with bread. Deep-fried food is obtained by directly frying without attaching breading materials to the food, and does not have breading. On the other hand, breaded fried food uses food with breading attached to the surface as the fried food. The surface of the food is attached with breading formed by frying breading materials. The aromatic flavor of the oil immersed in the breading complements the flavor of the food, presenting a taste and texture that deep-fried food does not have, and is very popular. However, since fried food is more troublesome in preparation and arrangement, it has tended to be avoided in recent years. Therefore, the opportunity to sell cooked fried food in stores is increasing, but there is a problem that the quality of fried food will decline after a period of time after cooking. In particular, breaded fried food has a crispy feeling just after frying, but as time goes by, the moisture of the food will transfer to the breading, and there is a problem that the crispness decreases.

[0003] In order to solve the above problem, in the past, the fried food with bread that has been fried once is fried again for a short time before being eaten to reproduce the crispy feeling just after the initial frying. This is especially often done in the case of industrial mass production of fried food with bread. For example, when a store provides fried food with bread to customers, the food to be fried is fried in advance to a degree that it has not yet become a finished product (finished product). Specifically, for example, in the past, the frying time of the food to be fried is set to about 80% of the frying time required to obtain the finished product, so as to prepare a large amount of intermediate products in advance. When an order for the finished product is received from a customer, the intermediate product is fried again to become the finished product and then provided to the customer. In addition, in the past, the intermediate product manufactured in the factory is delivered to the store in a frozen or refrigerated state, and the frozen or refrigerated intermediate product is fried again in the store and then provided to the customer.

[0004] However, if the fried food is fried multiple times in this way, the batter containing the moisture from the food is heated in the oil, causing the batter to become hard and crunchy, which sometimes becomes an undesirable texture. In the case of multiple frying, if the time interval between frying and the next frying becomes longer, this problem tends to become more obvious. Here, the batter material used for fried food is roughly divided into powdered and liquid (so-called batter) according to the form when attached to the food, and the problem caused by multiple frying is particularly serious in battered fried food using powdered batter material. The reason is that the thickness of the powdered batter material on the fried food is often thinner than that of the batter, and the surface of the food is often scattered with parts to which the batter material is not attached, so the influence of the moisture of the food on the batter is likely to become greater.

[0005] Regarding the manufacturing technology of fried food that is fried multiple times, for example, in Patent Document 1, as a coating material that can improve the taste of frozen tempura after secondary frying, a coating material containing wheat flour protein, powdered maltose, fatty acid esters, a leavening agent, and extremely hydrogenated oil is described. In addition, in Patent Document 2, a manufacturing method for Longtianzha is described in which starch is attached to the surface of the food after primary frying, and then water is attached, and secondary frying is performed. According to the manufacturing method described in Patent Document 2, Longtianzha with excellent appearance and taste can be obtained even when time has passed after frying or when frozen.

[0006] Patent Documents 3 and 4 describe a coating material containing inulin-type fructan, which is a type of dietary fiber, as a coating material capable of providing fried food with excellent resistance to changes over time. The coating material described in Patent Document 3 is a powder type used for sprinkling on food materials, and the coating material described in Patent Document 4 is a batter mixture used for dissolving in water. Patent Documents 3 and 4 do not specifically describe the implementation of multiple frying.

[0007] Prior art literature

[0008] Patent Literature

[0009] Patent Document 1: Japanese Patent Application Laid-Open No. 61-43962

[0010] Patent Document 2: Japanese Patent Application Publication No. 2012-24053

[0011] Patent Document 3: Japanese Patent Application Publication No. 2006-230268

[0012] Patent Document 4: Japanese Patent Application Publication No. 2007-61039 Summary of the invention

[0013] An object of the present invention is to provide a technology capable of industrially mass-producing deep-fried foods with a good crust texture.

[0014] The present invention is a method for producing fried food with a coating, which comprises the following steps: a non-fried food material preparation step of making a powdered coating material adhere to the surface of a food material to obtain a non-fried food material; a first frying step of frying the non-fried food material to obtain a fried food material; and a second frying step of frying the fried food material, wherein the coating material contains 1 to 10% by weight of water-soluble dietary fiber, and in the non-fried food material preparation step, the coating material is adhered to the surface of the food material in such a manner that the coating material is present on the outermost surface of the non-fried food material.

[0015] The present invention also provides a powdered crust material used in the method for producing a crusted fried food of the present invention, and containing 1 to 10% by mass of water-soluble dietary fiber. DETAILED DESCRIPTION

[0016] In the method for producing a fried food with a coating of the present invention, the food to be fried, which is formed by coating material attached to the surface of the food, is fried multiple times. That is, the method of the present invention includes the following steps: a step of attaching powdered coating material to the surface of the food to obtain an unfried food (hereinafter also referred to as the "unfried food preparation step"); a step of frying the unfried food to obtain a fried food (hereinafter also referred to as the "first frying step"); and a step of frying the fried food (hereinafter also referred to as the "second frying step").

[0017] As the ingredients, the ingredients conventionally used as ingredients for breaded fried foods can be used without particular limitation, for example, meat such as chicken and pork; fish, squid, octopus, shellfish and other fish and shellfish; vegetables, mushrooms. The size of the ingredients can be arbitrarily set according to the desired size of the breaded fried food.

[0018] The method for attaching the crust material to the food material is not particularly limited. For example, one of the following methods 1) to 3) may be performed alone or in combination of two or more.

[0019] 1) A method of sprinkling a powdered fried food crust composition on food.

[0020] 2) A method in which a powdered fried food crust composition and food materials are placed in a bag and the bag is shaken with the opening of the bag closed.

[0021] 3) A method in which a wide container such as a plate is filled with a powdered fried food crust composition and ingredients are rolled on the filled composition.

[0022] In the manufacturing method of the present invention, the amount of the coating material attached to the food is not particularly limited, but is preferably 5 to 50 parts by mass, more preferably 10 to 40 parts by mass, relative to 100 parts by mass of the food. The coating material may be attached to a portion of the surface of the food, but from the viewpoint of improving the taste of the breaded fried food, it is preferably attached to the entire surface of the food.

[0023] In addition, in the present invention, the food may be seasoned before the coating is attached to the food. In addition, after the coating material is attached to the food to obtain the unfried food, in order to allow the coating material to blend with the food, the unfried food may be left to stand for about 5 to 15 minutes before frying as needed.

[0024] In the first frying step and the second frying step, the frying of the fried food can be carried out according to a conventional method. Specific examples of frying that can be used in the present invention include deep frying and pan-frying. The "deep frying" mentioned here refers to frying in a state where the entire fried food is immersed in oil, and "pan-frying" refers to frying in a state where part of the fried food is not immersed in oil and is exposed.

[0025] The first frying step is a frying step that is performed only once in the first frying step that is performed multiple times. On the other hand, the second frying step is performed after the first frying step and may be performed only once or multiple times. In the latter case, in the production method of the present invention, the food to be fried (unfried food or fried food) is fried three or more times.

[0026] The first frying step and the second frying step each refer to a step from the time when the fried food is put into the oil to the time when the fried food is taken out of the oil. Therefore, when the second frying step is performed multiple times, the multiple second frying steps each perform operations of putting the fried food into the oil, soaking it for a predetermined time, and then taking it out.

[0027] When the unfried food material is fried in the first frying step to obtain the fried food material, the fried food material may be a finished product, namely a breaded fried food material that can be eaten directly, or may be a breaded fried food material that is an intermediate product, namely a semi-finished product. The latter may be implemented, for example, by setting the frying time of the unfried food material in the first frying step to a time that does not meet the frying time required to obtain the finished product. In the latter case, the breaded fried food material that is the semi-finished product becomes a breaded fried food material that is the finished product through the second frying step that is implemented after the first frying step.

[0028] The time interval between the preceding frying step and the frying step performed subsequent to the preceding frying step (hereinafter also referred to as "frying interval") is not particularly limited and may be several minutes to several days.

[0029] The "frying interval" mentioned here applies not only to the time interval between the first frying step and the second frying step that is subsequently performed, but also to the time interval between the preceding second frying step and the subsequent second frying step that is subsequently performed when the second frying step is performed multiple times.

[0030] Generally speaking, when the frying interval is more than 10 minutes, the quality of the breaded fried food will be degraded, and the longer the frying interval, the more serious the degree of quality degradation. However, according to the manufacturing method of the present invention, even when the frying interval is more than 10 minutes, the quality of the breaded fried food is not easily degraded. Therefore, the manufacturing method of the present invention is particularly useful when the frying interval is more than 10 minutes. In the case of multiple implementations of the second frying step, there are multiple frying intervals. As long as at least one of the multiple frying intervals is more than 10 minutes, the usefulness of the present invention can be fully demonstrated.

[0031] In the manufacturing method of the present invention, the fried food material may be stored at room temperature, refrigerated or frozen before being supplied to the second frying step. That is, the fried food material obtained in the first frying step may be stored at room temperature, refrigerated or frozen before being supplied to the second frying step, or, in the case where the second frying step is performed multiple times, after the first second frying step is performed, the fried food material that has undergone the first second frying step may be stored at room temperature, refrigerated or frozen before being supplied to the subsequent second frying step. In this way, by storing the fried food material before supplying it to the second frying step, industrial mass production of breaded fried foods can be made easier.

[0032] The aforementioned “room temperature storage” means storing the fried food so that the product temperature of the fried food is preferably 15° C. to 30° C., more preferably 20° C. to 30° C. The room temperature storage can be performed by a conventional method using a food warmer, for example.

[0033] The aforementioned "refrigerated storage" means storing the fried food so that the product temperature of the fried food is preferably 0° C. or higher and lower than 15° C., more preferably 5° C. to 12° C. The refrigerated storage can be performed in a conventional manner using, for example, a refrigerator.

[0034] The aforementioned “frozen storage” means storing the fried food so that the product temperature of the fried food is preferably 0° C. or lower, more preferably -40° C. to -10° C. The frozen storage can be performed by a conventional method using a refrigerator, for example.

[0035] In recent years, partial storage in a semi-frozen or slightly frozen state and chilled storage at a temperature close to freezing have also been carried out, and these can also be applied.

[0036] One of the main features of the production method of the present invention is that a coating material containing 1 to 10% by mass of a water-soluble dietary fiber (hereinafter also referred to as a "specific coating material") is used as the coating material.

[0037] Dietary fiber is defined in nutrition as "the totality of indigestible components in food that are not digested by human digestive enzymes" and is divided into water-soluble dietary fiber and insoluble dietary fiber. The raw material used as the coating material of the present invention is the former. As the raw material of the coating material, when insoluble dietary fiber is used instead of water-soluble dietary fiber, the coating of the coated fried food obtained using the coating material will have a hard crunchy texture, and it may be difficult to obtain a crispy texture.

[0038] Water-soluble dietary fibers are generally classified into high-viscosity and low-viscosity types according to their viscosity. In the present invention, one type of high-viscosity and one type of low-viscosity water-soluble dietary fibers may be used alone or in combination of two or more types.

[0039] Examples of highly viscous water-soluble dietary fibers include pectin, glucomannan, alginic acid, guar gum, and agar.

[0040] Examples of low-viscosity water-soluble dietary fibers include inulin, indigestible dextrin, β-glucan, polydextrose, and guar gum degradation products.

[0041] When a coating material containing a highly viscous water-soluble dietary fiber is used, the coating of a coated fried food may sometimes become hard, but when a coating material containing a low-viscosity water-soluble dietary fiber is used, such an undesirable situation is less likely to occur. Therefore, in the present invention, as the water-soluble dietary fiber contained in the coating material, a low-viscosity water-soluble dietary fiber is preferably used, and inulin is particularly preferred. That is, the coating material used in the present invention preferably contains inulin.

[0042] The content of the water-soluble dietary fiber in the specific dough material is 1 to 10% by mass, preferably 2 to 9% by mass, and more preferably 3 to 7% by mass in 100% by mass of the specific dough material. When the content of the water-soluble dietary fiber is less than 1% by mass, the effect is lacking, and when it exceeds 10% by mass, the clothes will have a sticky mouthfeel and are prone to lack of crispy mouthfeel.

[0043] Specific breading materials typically contain cereal flour in addition to water-soluble dietary fiber. The "cereal flour" mentioned here refers to the powder substance at room temperature and pressure from cereals, and is a concept that includes cereal flour and starch. The "starch" mentioned here, unless otherwise specified, refers to the "pure starch" separated from plants such as wheat, which is different from the starch inherent in cereal flour.

[0044] Examples of the cereal flour include wheat flour (strong flour, semi-strong flour, medium flour, light flour, durum flour, whole wheat flour, etc.), rye flour, barley flour, rice flour, etc. The cereal flour may be subjected to heat treatment such as dry heat treatment or wet heat treatment.

[0045] Examples of starch include unprocessed starches such as potato starch, wheat starch, corn starch, waxy corn starch, tapioca starch, and rice starch; and processed starches obtained by subjecting unprocessed starch to one or more of the following treatments: oil processing, alpha-treatment, etherification, esterification, cross-linking, and oxidation.

[0046] The specific crust material may contain one or two or more kinds of cereal flours, and particularly preferably contains starch.

[0047] The content of the cereal flour in the specific crust material is less than 99% by mass, preferably 40 to 98% by mass, and more preferably 50 to 97% by mass, based on 100% by mass of the specific crust material.

[0048] The specific coating material may also contain other raw materials in addition to the above raw materials (water-soluble dietary fiber, cereal flour). As the above other raw materials, raw materials used in coating materials for fried foods with coatings in the past can be used without particular limitation, for example, sugars; seasonings such as salt and powdered soy sauce; oils and fats; thickeners; proteins; leavening agents; emulsifiers; insoluble dietary fibers such as cellulose, hemicellulose, lignin, chitin, chitosan, etc., and any one of them can be used alone or in combination of two or more.

[0049] The content of the other raw materials in the specific crust material is preferably 40% by mass or less, more preferably 30% by mass or less, and even more preferably 20% by mass or less, based on 100% by mass of the specific crust material.

[0050] In addition, when insoluble dietary fiber is used as the above-mentioned other raw materials, from the viewpoint of preventing the crust of fried foods with crust from having a hard, crunchy texture, the content of insoluble dietary fiber in the specific crust material is preferably 3% by mass or less in 100% by mass of the crust material.

[0051] The specific coating material can be produced by mixing the above raw materials. Each raw material is usually a powder at room temperature and pressure. The specific coating material is typically mainly composed of powder, but may also contain granules, particles, and small pieces having a larger particle size than the powder.

[0052] In addition, one of the main features of the manufacturing method of the present invention is that in the unfried food preparation step, a specific coating material (coating material containing 1 to 10% by mass of water-soluble dietary fiber) is attached to the surface of the food in such a manner that the specific coating material is present on the outermost surface of the unfried food.

[0053] In other words, in the manufacturing method of the present invention, the specific coating material is used as a coating powder (breader) instead of being used as a dusting powder. In the case where the specific coating material is used as a dusting powder, typically, after the specific coating material (dusting powder) is attached to the surface of the food material, a batter and / or bread crumbs that do not contain the specific coating material are further attached to the surface of the food material, so that the batter component and / or the bread crumbs exist on the outermost surface of the unfried food material, and the specific coating material (dusting powder) does not substantially exist. Even if such an unfried food material without the specific coating material on the outermost surface is fried multiple times, the prescribed effect of the present invention cannot be exerted. This can be understood from the comparison between the embodiment described later and the comparative example 2.

[0054] From the viewpoint of making the specific coating material reliably present on the outermost surface of the unfried food material, in the unfried food material preparation process, it is preferred that the raw material that is last attached to the food material surface is the specific coating material. Therefore, when other coating materials other than the specific coating material are used as the raw material of the unfried food material in addition to the specific coating material, it is preferred that the other coating materials and the specific coating material are attached to the food material surface in this order. Examples of the other coating materials include powder, water, seasoning liquid, egg liquid, and batter having a composition different from that of the specific coating material.

[0055] The present invention includes a powdered coating material used in the manufacturing method of the present invention, that is, a powdered coating material used in the manufacturing method of a fried food with a coating that is fried multiple times, which contains 1 to 10% by mass of water-soluble dietary fiber. Regarding the coating material of the present invention, the above description of the manufacturing method of the present invention (specific coating material) can be appropriately applied.

[0056] Example

[0057] Hereinafter, the present invention will be described in more detail by way of examples, but the present invention is not limited to the following examples.

[0058] (Manufacturing of crust materials)

[0059] The raw materials were mixed according to the formulations shown in Tables 1 and 2 below and stirred until uniform, and a powdery coating material was produced at room temperature and pressure. The raw materials used were as follows.

[0060] · Water-soluble dietary fiber: Inulin, made by Fuji Nippon Refined Sugar Co., Ltd.

[0061] · Indigestible dextrin: Made by Matsutani Chemical Industry Co., Ltd.

[0062] Glucomannan: Made by Shimizu Chemical Co., Ltd.

[0063] ·Wheat flour: Thin flour, manufactured by Nissin Milling Co., Ltd.

[0064] Starch: potato starch

[0065] [Examples 1 to 13, Comparative Examples 1, 4, and 5: Production of Fried Food with Bread]

[0066] Using any of the coating materials produced in the above (production of coating materials), a fried chicken as a type of coating fried food is produced. Specifically, first, a plurality of meat pieces of 55 g each are cut from a piece of chicken thigh meat, and each meat piece is seasoned with a seasoning liquid containing soy sauce, wine, and ginger juice. Next, a coating material as a coating powder is sprinkled and attached to the seasoned meat piece (ingredient) in an amount of 25 parts by mass relative to one piece of the chicken thigh meat to obtain an unfried food. The "coating material as a coating powder" is present on the outermost surface of the unfried food obtained in this way.

[0067] In addition, rapeseed oil was added to the fryer so that the depth of the rapeseed oil from the bottom of the fryer was 15 cm, and the product temperature (oil temperature) of the rapeseed oil was adjusted to 180°C.

[0068] Then, the unfried food is put into the rapeseed oil at an oil temperature of 180°C and fried for 5 minutes and 30 seconds to obtain fried food (first frying step). Then, the fried food is taken out of the rapeseed oil, placed on a net through which the oil can pass, and stored in this state at room temperature (about 25°C) for 4 hours. After storage, the fried food is put into rapeseed oil at an oil temperature of 180°C again and fried for 1 minute to produce the target dry fried chicken (fried food with breading) (second frying step).

[0069] [Comparative Example 2: Production of Fried Food with Bread]

[0070] The unfried food material was prepared using the coating material manufactured in the above (manufacturing of coating material) as dusting. Specifically, after the coating material as dusting was sprinkled and attached to the seasoned meat piece (food material) in an amount of 25 parts by mass relative to one piece of chicken thigh meat, the unfried food material was then wrapped and attached with batter. As the batter, a batter obtained by dissolving 100 parts by mass of wheat flour in 150 parts by mass of clean water was used. The batter component exists on the outermost surface of the unfried food material obtained in this way, and the "coating material as dusting" does not actually exist. Except for the above points, dry fried chicken (fried food with coating) was manufactured in the same manner as Example 1.

[0071] [Comparative Example 3: Production of Fried Food with Bread]

[0072] The batter (liquid batter) was prepared using the batter material produced in the above (production of batter material), and the batter was used to prepare the unfried food. Specifically, 100 parts by mass of the powdered batter material produced in the above (production of batter material) was dissolved in 100 parts by mass of water to prepare the batter, and the batter was wrapped around the seasoned meat block (food) in an amount of 50 parts by mass per piece of chicken thigh meat to prepare the unfried food. Except for the above points, the fried chicken (fried food with batter) was produced in the same manner as in Example 1.

[0073] [Test example]

[0074] According to the following evaluation criteria, 10 professional panelists evaluated the texture of the karaage chicken (deep-fried food with a breading) produced in each Example and Comparative Example, and the average of the evaluation scores of the 10 panelists was calculated. The results are shown in the following Tables 1 and 2.

[0075] <Evaluation criteria for taste>

[0076] 5 points: The crust is very crispy when chewed, which is very good.

[0077] 4 points: The crust feels crispy when chewed, which is good.

[0078] 3 points: The texture is tolerable, with a crispy feel when chewing and a slightly hard or soft crust.

[0079] 2 points: No crisp feeling when chewing, the crust is slightly hard or soft, poor quality.

[0080] 1 point: There is no crisp feeling when chewing, the crust is hard and difficult to bite or soft and sticky, which is extremely poor.

[0081]

[0082] As shown in Table 1, each embodiment directly uses a powdered coating material containing water-soluble dietary fiber as a coating powder to prepare unfried food. Since the coating material is present on the outermost surface of the unfried food, the texture of the coated fried food is better than that of the comparative examples that do not meet this condition.

[0083]

[0084] As shown in Table 2, since the content of the water-soluble dietary fiber in the crust material of each Example is 1 to 10 mass %, the texture of the crusted fried food is more excellent than that of each Comparative Examples that do not meet this condition.

[0085] Industrial Applicability

[0086] According to the present invention, a technology (a method for producing a crusted fried food, a crust material) capable of industrially mass-producing a crusted fried food having a good crust texture is provided.

[0087] Specifically, according to the manufacturing method of the present invention, since multiple frying is performed, the final frying can be performed in accordance with the eating time of the breaded fried food, so that breaded fried food with good crispy feeling can be provided. Therefore, the manufacturing method of the present invention is particularly useful for industrial mass production of breaded fried food. In addition, if multiple frying is performed, there is a concern that the texture of the breading will become hard and unsatisfactory, but according to the manufacturing method of the present invention, by using a material containing 1 to 10% by mass of water-soluble dietary fiber as a breading material, this concern can be eliminated, so that the breading will not become too hard, and breaded fried food with good texture and crispy feeling can be stably manufactured.

Claims

1. A method for producing a fried food with a breading, comprising the following steps: A non-fried food material preparation step of making a powdered breading material adhere to the surface of the food material to obtain the non-fried food material; A first frying step of frying the unfried food to obtain fried food; and A second frying step of frying the fried food. The coating material contains 1 to 10% by weight of water-soluble dietary fiber. In the unfried food material preparation step, the coating material is attached to the surface of the food material so that the coating material is present on the outermost surface of the unfried food material.

2. The method for producing a breaded fried food according to claim 1, wherein: The water-soluble dietary fiber contains inulin.

3. The method for producing a breaded fried food according to claim 1 or 2, wherein: The second frying step is performed multiple times.

4. The method for producing a breaded fried food according to any one of claims 1 to 3, wherein The time interval between the preceding frying step and the frying step performed subsequent to the preceding frying step is 10 minutes or more.

5. The method for producing a breaded fried food according to any one of claims 1 to 4, wherein The fried food is stored at room temperature, refrigerated or frozen, and then provided to the second frying step. 6 . A powdered coating material used in the production method according to claim 1 , comprising 1 to 10% by mass of water-soluble dietary fiber.

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