JPS6320499B2 - - Google Patents

Description

[Detailed Description of the Invention] (Industrial Application Field) This invention relates to a method for producing foods such as fried foods, tempura, and korotsuke, and more specifically, while containing a large amount of food materials such as corn and small peeled shrimp, This invention relates to a method for producing foods using a small amount of binder such as roux.

(Prior art and its problems) Traditionally, foods such as fried foods, tempura, and korotsuke are made by mixing ingredients with a binding agent, gathering the ingredients into a certain shape, and then passing the ingredients through the binding agent. They are supplied as food by coating them with breadcrumbs or other batter and frying them in oil, or by freezing them in the batter. In this case, granular food materials such as corn and small peeled shrimp are difficult to clump together, and when a small amount of binding agent such as roux is used, they tend to fall apart, making it impossible to provide a coherent food product. For this reason, a particularly large amount of roux is required when molding products such as corn, and since the corn is only sparsely present at around 50%, when the finished product is bitten in the mouth, the roux is The problem is that the product gives the impression of fried tofu, or has a mushy or powdery coating, which makes it difficult for consumers to accept the product.
In order to avoid this impression, it is necessary to use a large amount of corn and a small amount of roux to create a food that is rich in content, allows the flavor of the food ingredients to spread throughout the mouth when chewed, and has a chewy texture that does not lose its shape when eaten. It is.

The inventor of the present invention continued to conduct research and development in order to accomplish this difficult technical problem.
We observed that when the roux cools, its viscosity increases and its adhesion to corn etc. increases, but on the other hand, when the temperature drops, the roux becomes extremely difficult to handle. Alternatively, the present invention was achieved by discovering that the roux can be easily handled by freezing granular vegetables etc. cut into cubes in advance.

(Means for Solving the Problems) The food manufacturing method of the present invention has been made in view of the above circumstances, and includes the following configuration.

That is, the ingredients used for fried foods such as fried foods, tempura, and korotsuke are cooled in advance to a low temperature of 0°C or less, and a binding agent containing water is mixed with the aforementioned ingredients and heat exchanged with the ingredients. The method is characterized in that it is molded into a desired shape in the process of applying cold heat to the binder to freeze the moisture in the binder, and the molded product is almost completely frozen in the molding device.

(Example) Examples of the present invention will be described in detail below.

The granular corn is boiled, taken out of boiling water at a high temperature, and after moisture evaporates and evaporates, it is cooled to lower the temperature to 0°C or lower, preferably -5°C to -10°C. The granulated and cooled corn is mixed with a small amount of roux kept at about 3°C to 5°C. The mixing ratio is preferably 78% by weight or more for corn and 22% by weight or less for roux. The roux is made by mixing white sauce and eggs with a high-speed cutter, and the white sauce is made with flour, cornstarch, onion, skim milk powder,
It is made using water, salt as a seasoning, koshiyo, etc. For this white sauce, various types of white sauce can be used, such as a white sauce consisting of about 1 part flour, 1 part butter, and 10 parts milk, or a simple mixture of water and oil. The roux, which is made from white sauce and eggs, is temperature-controlled at 3 to 5 degrees Celsius for germ control reasons, and is in a mushy state. Low-temperature corn is added to this roux, mixed, and stored in a hopper. When kneaded, the cold heat of the cone is applied to a small amount of the roux, and the roux begins to harden, and when it adheres to the surface of the cone in a layered state, it begins to exhibit strong binding power. As this binding force is exerted, the cone naturally begins to harden, so that it can be freely molded using a molding device, and even when compression and pressure molding are performed, the cone is cooled and maintains sufficient hardness. Because of this, the grains of the corn are not crushed and the shape does not collapse, resulting in a hexagonal close-packed state where the grains of the corn are shifted and packed tightly into the shape, such as a heart shape. It can be formed into. Observing how the cone and roux solidify, it can be seen that after mixing, the roux solidifies at a moderate rate of about 50% in the hopper, and is completely frozen and hardened in the molding equipment. For this reason, the molded product is taken out and dipped in a roux to coat its entire surface with a coating of flour, raw breadcrumbs, eggs, etc. Foods in this state can be used in any way they like, such as later being frozen to make frozen foods, or being fried as is for school lunches. The resulting food has a significantly higher corn density than before, making it richer in content and taste better.With less flour and roux, the resulting food has a good texture and retains its shape. have.

It can be inferred that the bonding process between the cone and the roux during the molding process is as follows. In other words, if the material used is kept fresh at a low temperature of 0°C or less, and then kneaded with a binder containing water, the water in the binder will freeze and form a solid. If compression molding is performed at an appropriate stage in the process where the adhesion force increases significantly and the material solidifies into a certain shape, the material changes to that shape, and after a predetermined period of time, freezing is completed in the predetermined shape. If food that has undergone final freezing is heat-treated with or without batter, it can be eaten as is because the binding material changes due to heating and is bound by ice in the binding material. This is thought to be due to the fact that the cones are bonded by the denatured binding material itself, and the shape itself does not change. This binding method can also be used in tempura, where the food ingredients are quickly and easily added to the batter mixed with cold water and eggs in a cooled state to avoid activating the gluten in the flour. You can make tempura using this batter.

Korotsuke, tempura, fries, etc. prepared in this way require very little batter, binding, and roux, and there is a possibility of making fries that do not use roux at all. .

(Effects of the Invention) As described above, according to the present invention, the amount of roux and batter that are expensive but have a powdery or mushy taste impression can be minimized, and korotsuke and fried foods with good taste and high concentration can be produced. Even though it is possible to produce tempura, tempura, etc., the molding thereof is considerably easier, and the shape retention is extremely excellent. In addition, since the roux hardens from the point where it comes into contact with the cone surface, the roux adheres to the cone surface in a thin and uniform manner, which helps provide strong adhesive strength and a uniform taste. Since the temperature of the roux is lowered without cooling the roux or lowering the temperature of the molding machine, the roux is easy to handle.
There is no inconvenience such as loss of fluidity of the entire roux or sticking of the roux to the mold surface of the molding machine.
This has the remarkable effect of not causing the inconvenience of the batter becoming thinner, which is the case when the batter is cooled with ice.

Claims (1)

[Claims] 1. Materials used for fried foods such as fried foods, tempura, and korotsuke are cooled in advance to a low temperature of 0° C. or lower, and a binding material containing water is mixed with the material and heat exchanged with the material. By applying cold heat to the binder and freezing the water in the binder, the binder is molded into the desired shape, and the molded product is almost completely frozen in the molding device. A method for producing a food product characterized by: 2. The method for producing a food according to claim 1, wherein the molding method is a compression molding method. 3 The material is corn, and the corn is heated from -5℃ to -
3. The method for producing a food according to claim 1 or 2, wherein the temperature is 10°C, the binder is a roux, and the temperature of the roux is 3°C to 5°C. 4. The method for producing a food according to claim 3, wherein the corn content is 78% by weight or more and the roux content is 22% by weight or less. 5. The method for producing a food according to claim 1, 2, 3, or 4, wherein the binding material is a roux prepared by mixing white sauce and eggs with a high-speed cutter.