JPH0244495B2 - - Google Patents

Description

[Detailed Description of the Invention] <Object of the Invention> Industrial Field of Application The present invention relates to an edible oil-coated food and a method for producing the same, and more particularly to an edible oil-coated food for frying or open cooking and a method for producing the same. .

Conventional techniques Seafood preparation methods generally include (1) salt boiling, (2) boiling in cool bouillon, (3) boiling in fish stock, (4) braised fish, and (5) wine or brandy. There are various methods such as boiling, (6) grilling, (7) butter-grilling, (8) frying, and (9) gratin. Recently, barbecue cooking has become popular in people's diets, and it has become popular to grill seafood and vegetables on iron plates or frying pans. Itameyaki is a cooking method that heats meat in a short period of time, and generally involves grilling meat as is on a griddle or frying pan, such as beef steak, or cooking meat with oil, such as meuniere such as horse mackerel, salmon, and tongue tenderloin. It is known as the tameyaki cooking method, which involves covering it with flour to prevent it from splattering and then baking it on an iron plate or frying pan with vegetable oil or butter. Cooking food ingredients like fish by coating them with flour and frying them in butter requires less oil splatter if you coat them in flour and then bake them in butter immediately, but as time passes after coating them with flour, the quality of the food ingredients will deteriorate. The water will be absorbed into the flour, making it sticky and causing oil to splatter when it rises. In addition, in order to make cooking easier, food materials are sprinkled with flour, frozen, stored, and then fried in oil before eating.If cooked in a frozen state, it takes a long time and can cause burnt food. It sticks to me. There is also the problem that flour becomes sticky and oil splatters when it is partially thawed or thawed.

Furthermore, Japanese Patent Publication No. 39-27468 describes a method for producing an instant hamburger steak in which the surface of a hamburger material is cooked and sterilized by immersing it in heated edible oil and then coated with solid edible oil, but the target is limited to hamburgers. In addition, when applied to materials with high moisture content, such as fish fillets, the adhesion of the solid edible oil layer is poor, so the coating is likely to peel off due to impact during transportation, and there may be a lot of water splashing during cooking. Furthermore, problems such as burning on the frying pan cannot be avoided.

Traditionally, Japanese people have liked to eat fried foods such as various types of tempura and fries. Nowadays, there is a demand for foods that can have the same texture as oil products simply by cooking them in an oven or the like.

In order to meet this demand, Publication No. 58-3513,
A method described in Japanese Patent Application Laid-Open No. 59-2651 has been proposed. In both of these methods, the food material is coated with solid edible oil, and then heated in an oven or the like before being eaten. However, the current situation is that these methods have not yet fully achieved their purpose. Moreover, these are limited to tempura or fried food, and cannot satisfy the market's demand for food diversification.

Problems to be solved by the invention The present invention aims to solve these problems,
Specifically, fillets of seafood, etc. are coated with grain flour and/or starch, or a powder containing additives thereto, and then a coating of edible oil with a melting point above room temperature is formed on top of the coating. An oil-coated food, such as an instant meuniere food, and a method for producing the same are proposed.

<Structure of the Invention> Means for Solving the Problems and Their Effects That is, the present invention provides fillets of seafood or seasoned fillets of fish and shellfish with grain flour such as wheat flour, rice flour, corn flour, etc. and/or wheat, potato, etc. After sprinkling with starch or dusting powder containing additive powder commonly used for fried foods, etc., this is immersed in edible oil that has been heated and melted with edible oil that has a melting point above room temperature to form a coating. It is characterized by:

FIG. 1 is a cross-sectional view of an example of a raw food according to one embodiment of the present invention, in which 1 is a food material, 2 is a powder layer, and 3 is an edible oil layer. In FIG. 1, reference numeral 1 is a food material, which is a fillet of seafood or a fillet of seasoned fish. 2 is a powder layer, which contains starch such as wheat flour and rice flour, and/or starch such as wheat and potato, or additive powder commonly used for fried foods, such as various seasonings, spices, etc.
It is formed by sprinkling the food material 1 with dusting powder containing vegetable protein powder, egg white powder, skim milk powder, etc. Further, 3 is an edible oil layer, and any edible oil can be used as long as it hardens at room temperature or lower. This edible oil is usually heated above room temperature to make it into a liquid state, and by immersing the food material sprinkled with flour in the edible oil, the edible oil-coated food is produced by coating the surface of the food material through a layer of flour. can get. Moreover, this edible oil-coated food can be frozen by a conventional method and supplied to the market as a frozen food.

As explained above, the edible oil-coated food according to the present invention is a food material such as a seafood fillet 1 coated with an edible oil layer 3 via a dusting powder layer 2, and the water on the surface of the food material is absorbed by the dusting powder. Therefore, the amount of oil coating is greater than when the food material is directly coated with edible oil, and the oil is difficult to peel off. Also, the water splashing that normally occurs when cooking raw seafood is not observed at all.

Moreover, by cooking the raw food according to the present invention in a frying pan or oven, it becomes a food with a flavor different from that of tempura or fried food. In the conventional methods described in Utility Model Publication No. 58-3513 and JP-A-59-2651, the food material is surrounded by a butter layer, and when this is heated, the water in the butter is removed. It evaporates and oil replaces it, but there is almost no movement of moisture in the food material. On the other hand, in the case of the edible oil-coated food according to the present invention, since the water content in the sprinkled powder layer is low, the water in the food material evaporates upon heating and is replaced by oil, so that the outer periphery of the food material solidifies. It shrinks and becomes a food with a texture completely different from tempura or fried food.

In addition, the seafood used in the present invention includes white fish such as walleye cod and flatfish, sardines, mackerel,
Red fish such as tuna and bonito, molluscs such as squid and octopus, crustaceans such as shrimp and crab, and shellfish such as clams, clams, scallops, and oysters can be used.

In addition, as the dusting powder, a predetermined amount (usually used amount) of starch such as wheat flour, rice flour, and corn flour, and/or starch such as wheat and potato starch, or known additive powder commonly used for fried foods, etc. It contains. Additives include chemical seasonings such as sodium glutamate and sodium inosinate, natural seasonings such as seaweed extract, mushroom extract, and meat extract, known seasonings such as salt and sugar, garlic, onion, pepper, etc. Spices, natural or synthetic pigments, caramel, skim milk powder, vegetable protein powder, egg white powder, whole egg powder, etc. can be used. Usually, 5 to 10% by weight of maki powder is used for the seafood fillet. .

In addition, grain flour is, for example, a powder containing protein, carbohydrates, and other ingredients obtained by directly pulverizing wheat grains,
Furthermore, starch is composed of carbohydrate powder obtained by processing wheat, potatoes, etc., for example.

In addition, as the edible oil, edible vegetable oils, edible animal oils, mixtures thereof, margarine, butter, etc. that have a melting point above room temperature can be used, and it is sufficient to apply 5 to 10% by weight of the fish fillets. .

EXAMPLES Embodiments of the present invention will be described below with reference to Examples.

Example 1 The head, internal organs, tail, and black skin of a golden flounder were removed, washed with water, drained, and then placed in an aqueous solution containing 1% salt, 0.5% sodium glutamate, and 0.1% white pepper.
Soak for 30 minutes.

Drain it, sprinkle it with flour, freeze it, and then put it in palm oil with a melting point of 25℃ warmed to 35℃.
Dip for a second to coat the surface with about 8% palm oil.

When this was placed in a freezer at -30°C or lower to sufficiently solidify the oil coating layer, the coating layer did not peel off at all due to impact during transportation.

Furthermore, when the food obtained in this way was fried in a frying pan, the free water from the flounder was absorbed by the flour, and there was no water splashing or adhesion to the frying pan.

For comparison, food products that were processed in the same manner except that they were not sprinkled with flour were more likely to have their coatings peeled off due to shock during transportation, and were also more prone to water splashing during cooking, causing phenomena such as burning on the frying pan. It was seen.

Example 2 Wheat starch on a 60mm x 60mm x 15mm fillet of bigeye tuna
90%, skim milk powder 7%, salt 2.5%, white pepper 0.5
% mixed powder was sprinkled. In this case, powder adhesion was about 7% of the fillets.

Next, the fillet sprinkled with the mixed powder was immersed for about 1 second in margarine with a melting point of 35°C that had been warmed to 40°C and melted, so that about 5% of the margarine was attached.

This was placed in a metal container lined with a polyethylene sheet and frozen in a conventional manner to obtain a product.

Example 3 A mixed powder consisting of 30% corn flour, 50% potato starch, 17% soybean flour, 2% salt, 0.3% sodium glutamate, and 0.7% white pepper was sprinkled on strips of red squid fillets.

Then, the same procedure as in Example 2 was carried out to obtain a frozen product coated with about 5% margarine.

<Effects of the Invention> As explained above, food products in which seafood fillets, etc. are coated with an edible oil having a melting point above room temperature through a powder layer containing grain flour, starch, or an additive powder, Compared to directly coating fish fillets with cooking oil, it is possible to sprinkle powder on them.
The amount of oil coating was large, the oil did not peel off, and water splashing during cooking was completely prevented.

Furthermore, by cooking this in a frying pan, a food with a flavor different from that of tempura or fried food can be easily obtained, and the food can fully meet the market's demand for food diversification.

[Brief explanation of the drawing]

FIG. 1 is a cross-sectional view of a raw food product according to one embodiment of the present invention. Code 1... food material, 2... dusting powder layer, 3...
...edible oil layer.

Claims (1)

[Scope of Claims] 1 Fillet of seafood or seasoned fillet of the same, mixed with grain flour such as wheat flour, rice flour, corn flour, etc.
Alternatively, sprinkle flour containing starch such as wheat or potato, or powdered additives commonly used in fried foods, etc., and form an edible oil layer on top of it, which is made of edible oil with a melting point above room temperature, and then freeze. An edible oil-coated food characterized by comprising: 2 Fillets of seafood or seasoned fillets with grain flour such as wheat flour, rice flour, corn flour, etc.
Or, after sprinkling with starch such as wheat or potato, or a dusting powder containing additive powder commonly used for fried foods, etc., it is immersed in edible oil that has been heated and melted with edible oil that has a melting point above room temperature. A method for producing an edible oil-coated food, the method comprising: forming a coating and freezing the edible oil-coated food.