JPH02255065A - Preparation of croquettes - Google Patents
Preparation of croquettesInfo
- Publication number
- JPH02255065A JPH02255065A JP1075937A JP7593789A JPH02255065A JP H02255065 A JPH02255065 A JP H02255065A JP 1075937 A JP1075937 A JP 1075937A JP 7593789 A JP7593789 A JP 7593789A JP H02255065 A JPH02255065 A JP H02255065A
- Authority
- JP
- Japan
- Prior art keywords
- croquettes
- potatoes
- oil
- fats
- oils
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 244000061456 Solanum tuberosum Species 0.000 claims abstract description 23
- 235000002595 Solanum tuberosum Nutrition 0.000 claims abstract description 23
- 235000012015 potatoes Nutrition 0.000 claims abstract description 21
- 235000013575 mashed potatoes Nutrition 0.000 claims abstract description 6
- 238000004519 manufacturing process Methods 0.000 claims description 5
- 239000003921 oil Substances 0.000 abstract description 13
- 239000004615 ingredient Substances 0.000 abstract description 5
- 240000008415 Lactuca sativa Species 0.000 abstract description 3
- 239000000463 material Substances 0.000 abstract description 3
- 235000012045 salad Nutrition 0.000 abstract description 3
- 235000014593 oils and fats Nutrition 0.000 abstract 3
- 235000019198 oils Nutrition 0.000 description 12
- 239000003925 fat Substances 0.000 description 8
- 235000019197 fats Nutrition 0.000 description 8
- 230000000694 effects Effects 0.000 description 5
- 235000014121 butter Nutrition 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 230000002265 prevention Effects 0.000 description 4
- 244000291564 Allium cepa Species 0.000 description 3
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 3
- 244000017020 Ipomoea batatas Species 0.000 description 3
- 235000002678 Ipomoea batatas Nutrition 0.000 description 3
- 229920002472 Starch Polymers 0.000 description 3
- 238000007710 freezing Methods 0.000 description 3
- 230000008014 freezing Effects 0.000 description 3
- 239000008187 granular material Substances 0.000 description 3
- 235000013372 meat Nutrition 0.000 description 3
- 235000019698 starch Nutrition 0.000 description 3
- 239000008107 starch Substances 0.000 description 3
- 235000013311 vegetables Nutrition 0.000 description 3
- 229920001353 Dextrin Polymers 0.000 description 2
- 239000004375 Dextrin Substances 0.000 description 2
- 230000006866 deterioration Effects 0.000 description 2
- 235000019425 dextrin Nutrition 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 235000000832 Ayote Nutrition 0.000 description 1
- 241000219122 Cucurbita Species 0.000 description 1
- 235000009854 Cucurbita moschata Nutrition 0.000 description 1
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 description 1
- 208000001840 Dandruff Diseases 0.000 description 1
- 241000257465 Echinoidea Species 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 239000002285 corn oil Substances 0.000 description 1
- 235000005687 corn oil Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013611 frozen food Nutrition 0.000 description 1
- 235000020993 ground meat Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 229920001206 natural gum Polymers 0.000 description 1
- 235000015136 pumpkin Nutrition 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
Description
【発明の詳細な説明】
〈産業上の利用分野〉
本発明は、いも類を基材とするコロッケ類の機械的な連
続製造に関するものである。DETAILED DESCRIPTION OF THE INVENTION <Industrial Application Field> The present invention relates to the continuous mechanical production of croquettes using potatoes as a base material.
〈従来の技術〉 通常、ポテトコロッケ類の製造は次のように行われる。<Conventional technology> Usually, potato croquettes are manufactured as follows.
■馬鈴薯を蒸煮し、熱いうちにつふす。■Steam the potatoes and serve while hot.
■肉類、玉葱などの副素材を加熱調理する。■Cook secondary ingredients such as meat and onions.
■両者を混合する。■Mix both.
■一定形状；ご成ｉＶ！する。■Constant shape; now available! do.
■衣付りをする。■Get dressed.
このようにしで製造した：：Ｉ Ｌ１＋ツリ′を洩！結
あるいは油ちょう後凍結することに、１；って冷凍：：
１１コツリ“を得る。コロッケ類を食品製造という立場
で機械的に連続生産する場合は、手作りの場合と異なり
、数域的適性が要求されるために、それに保つ問題点が
存在する。Produced in this way ::I L1+Tree' leaked! To freeze after boiling or frying, 1: Freezing::
When croquettes are mechanically and continuously produced in the food manufacturing industry, unlike when they are made by hand, numerical aptitude is required, and there are problems in maintaining this.
即ち、ボデトコＬｌツク゛Ｊｉｆｆを機（成約に混合」
戊ｌ（゛（する場合、機械的混れんζこ、１、す、具が
圧力を受心だＣ澱粉粒が崩壊したり、空気か（ｉコ大し
たりしＣ、バンクしやすくなる。In other words, the opportunity (mixed with the contract)
If this is done, mechanical mixing will cause the ingredients to receive pressure, which may cause the starch granules to disintegrate or become air-filled, making them more likely to bank.
機（成約生産におりるコロッケ）、１１のバンクを防く
方法として、従来から行なわれていることには次のよう
なものがある。The following methods have traditionally been used to prevent croquettes from becoming bankable.
■中種にマツシュボデト等を添加する。■Add Matshubodeto etc. to the medium seeds.
■中種に天然ガム類、あるいはデキストリンを添加する
。（特開昭５ （１−１２０７Ｃｉ Ｏ、特公昭５Ｇ−
５２５５３）
■衣を強くする。■Add natural gums or dextrin to the inside. (Special Publication Showa 5 (1-1207Ci O, Special Publication Showa 5G-
52553) ■Strengthens the clothing.
しかしながら、これらの方法では油ちょう時のバンクは
ある程度防止されるが、食感の低下や、成型性の悪化と
いう問題が新たに生じてしまう。However, although these methods prevent banks to some extent during frying, new problems arise such as deterioration of texture and deterioration of moldability.
しかも、例えば、中種に乾燥マツシュポテトやデキスト
リンを添加した場合、機械的な混れんによりバンク防止
効果はほとんど消失してしまう。また、衣を強くし過ぎ
ると硬くなり食感が低下する。Moreover, for example, if dried mash potatoes or dextrin are added to the filling, the bank prevention effect will almost disappear due to mechanical mixing. Also, if the batter is made too strong, it will become hard and the texture will deteriorate.
特に最近では、成型・在村は後、油ちょうしく以下プレ
油ちょうという）凍結する、いわゆる油ちょう済み冷食
が増えてきており、このプレ油ちょう時のバンクが新た
な問題となってきている。Especially in recent years, there has been an increase in the number of so-called pre-roasted frozen foods that freeze after being molded and stored in oil (hereinafter referred to as pre-roasted food), and this pre-roasted food bank has become a new problem. .
上述した方法では、このプレ油ちょう時のバンクを防ぐ
ことができないのが現状である。At present, the method described above cannot prevent banks during pre-heating.
く課題を解決するための手段〉
以上のような現状を踏まえ、本発明者らは、成型性良好
でかつバンクを生しることのない、いも類を基材とする
コロッケ類を取得すべく鋭意検討を重ねた結果、乾燥マ
ッシュポテト１−２０％および油脂１−２０％を中種に
配合することにより上記の課題を解決できるとの知見に
いたり、本発明を完成したものである。本発明によれは
、機械成型性が改善され、そのままあるいは凍結後の油
ちょうに際し、コロッケ類のバンクを完全に防止できる
。しかも、油ちょう後の食感は従来のコロッケ類と何ら
遜色のないものが得られる。Means for Solving the Problems> Based on the above-mentioned current situation, the present inventors set out to obtain croquettes based on potatoes that have good moldability and do not form banks. As a result of extensive research, we have come to the knowledge that the above problems can be solved by incorporating 1-20% dry mashed potatoes and 1-20% oil and fat into the dough, and have completed the present invention. According to the present invention, mechanical moldability is improved, and banks of croquettes can be completely prevented when frying as is or after freezing. Moreover, the texture after frying is comparable to that of conventional croquettes.
以下、本発明について詳細に説明する。The present invention will be explained in detail below.
本発明は、コロッケ類の製造において中種のレシピ−に
、乾燥マツシュポテト１−２０％および油脂１−２０％
、好ましくは乾燥マツシュポテト３−１０％および油脂
３−１０％を併用するものである。The present invention uses 1-20% dried matshu potatoes and 1-20% fat and oil in a medium recipe for the production of croquettes.
, preferably 3-10% dried mash potatoes and 3-10% fat or oil are used in combination.
本発明にいうコロッケ類とは、冷凍コロッケ、油ちょう
済み冷凍コロッケを含む。The croquettes referred to in the present invention include frozen croquettes and fried frozen croquettes.
本発明におけるいも類とは、ジャガイモ、さつまいも、
かぼちゃ他コロッケの中種となり得ろ澱粉質野菜をいう
。In the present invention, potatoes include potatoes, sweet potatoes,
Pumpkins and other starchy vegetables that can be used as the centerpiece of croquettes.
油脂は特に種類は問わず、食品として使用できるもので
あれは何でもよい。例えば、コーン油、大豆油、バター
マーカリン等があげられる。The type of fat or oil does not matter, and any type of fat that can be used as food may be used. Examples include corn oil, soybean oil, butter marcarin, etc.
乾燥マツシュポテトとしては、ジャガイモ、さつまいも
等コロッケ基祠となり得る澱粉質野菜を原料としたもの
なら何でもよい。Any dried matshu potatoes may be used as long as they are made from starchy vegetables that can be used as a croquette base, such as potatoes or sweet potatoes.
乾燥マツシュポテトと油脂の含量は、いもの水分含量、
その他の副素材、および具の硬さにまり変わフてくるか
、いずれにしても両者を併用することが必須条件である
。The content of dried matshu potatoes and fats and oils is determined by the moisture content of the potatoes,
It depends on the other auxiliary materials and the hardness of the ingredients, but in any case, it is essential to use both together.
添加量は、中種に対し乾燥マツシュポテト１−２０％、
好ましくは３−１０％、油脂１−２０％、好ましくは３
−１０％である。１％より少ないと充分なバンク防止効
果が得られない。また２０％より多くなると成型性が悪
くなり、かつ、味、風味、食感も悪くなる。The amount added is 1-20% of dried matshu potatoes to medium-sized seeds.
Preferably 3-10%, fats and oils 1-20%, preferably 3
-10%. If it is less than 1%, a sufficient bank prevention effect cannot be obtained. Moreover, if it exceeds 20%, moldability will deteriorate, and the taste, flavor, and texture will also deteriorate.
また、中種は肉、野菜等何を含有していても構わないし
、添加順序も特に問わない。凍結条件、油ちょう条件に
ついても常法により行えばよい。Furthermore, the medium-sized seeds may contain any meat, vegetables, etc., and the order of addition is not particularly limited. Freezing conditions and frying conditions may also be carried out by conventional methods.
第１表は、何も添加しないコロッケを対照として、乾燥
マツシュポテトおよび／またはサラダ油のバンク、食感
に及ぼす影響を調べたものである。Table 1 shows the effects of dried mash potatoes and/or salad oil on the bank and texture, using croquettes to which nothing was added as a control.
第１表
※レオメーターにＪ、る測定（単位は？）これらの結果
を見て４）かる３１；うに乾燥マツシュポテトと・す゛
ラゾ油を１）１川することにより成型性、バンク防止の
両面に７ｊｊいて１．＆ ！！’（の効果が出−Ｃいる
ことが明らかになった。Ｊ、た、バンク率と水分含量は
必ずしも一致していないことも明らかになった。Table 1 *Measurement using a rheometer (in what units?) Look at these results 4) Calculate 31; 1) Adding sea urchin, dried matshu potatoes, and sour oil improves both moldability and bank prevention. 7jj and 1. &! ! It has become clear that the effect of '(') is effective. It has also become clear that the bank ratio and moisture content do not necessarily match.
このバンク防止の機構は、油脂が澱粉粒の′Ｊ、１１：
）すなコーティングすることにより、機械による？ｉコ
れんによっても澱粉粒が哄壊ざ４しず、その結果として
保水力を保っていると推定した。This bank prevention mechanism is based on the fact that fats and oils are starch granules'J, 11:
) By coating or by machine? It was estimated that the starch granules were not broken down even by i-collage, and as a result, they maintained their water-holding capacity.
〈実施例〉
次ζこ、本発明の実施Ｍｌｌを示すが、もちろんこれに
より制限されるものではない。<Example> The following is an example of the implementation of the present invention, but the present invention is of course not limited thereto.
実施例１
配合
馬鈴薯 ７０
＋乞ＩＺ２４−ン′ン シ：ｌＬ ；ｌぐ：ｉ・ １・
ＩＯ・リラダ油 ７
１免肉 １０
玉葱 １０
調味料 １１、ｇ
挽肉、玉葱をバターで良く炒め、それに蒸したジャガイ
モをマッシごＬしたもの、１）２燥マッシコノ−ポテト
、ザラダ油およびその曲の（」ＩＡを加え、ニーダ−に
より良＜ ンＦｉ：合し、甲種とした。これを山中くわ
えないものを刻１ｔ（（どした。この両者につきバンク
率、食感、成型性な比１にした。Example 1 Mixed potato 70
IO・Rilada oil 7 1 Meat free 10 Onion 10 Seasoning 11.g Stir-fried ground meat and onion well in butter, then mashed with steamed potatoes, 1) 2 Dried mashed potatoes, salad oil and the song (IA was added, and the kneader was used to make the grade A.) This was then chopped into pieces that could not be added to Yamanaka. did.
結果を第２表に示し］ど。The results are shown in Table 2].
第２表
※ ５点法
実施例２
配合
さつまいも ７０ ｋＢ
乾燥マツシュボチト ５ ｋｇ
バター ３ ｋｇ
調味（２１１ｋｇ
実施例１と同（：ｒ、にざつｊ′いもを蒸した後゛マッ
シ実施例３
実施例１と同（工に調製したボテトコロッゲを冷凍し、
品温−１８°Ｃとした。これを油ちｊ、うしたところバ
ンクはまったく生じなが］だ。また、良悪は５点法で４
．４であった。Table 2 * 5-point method Example 2 Mixed sweet potato 70 kB Dried Matshubochito 5 kg Butter 3 kg Seasoning (211 kg Same as Example 1 (: r, Nizatsuj' After steaming the potatoes, the mass was prepared Example 3 Example 1 Same as above (freeze the prepared Boteto croquette,
The product temperature was -18°C. If you ignore this, no bank will occur at all. Also, good and bad are 4 points on a 5 point system.
．． It was 4.
た、乾燥マツシュポテト、バターを除いたものを対照と
した。結果を第３表（と示した。In addition, dried matshu potatoes without butter were used as a control. The results are shown in Table 3.
第３表
油ちょう後凍結し、品温−１８°Ｃとした。これをオー
ブント−スターで１り１凍したところ、バンク（、ｌ全
く生しなかった。また、食感は５点法で４．２であった
。Table 3 After frying, the product was frozen and the product temperature was -18°C. When I froze this in a toaster oven, it did not turn out at all. Also, the texture was 4.2 on a 5-point scale.
〈発明の効果〉
減成型性の良好ないも９１．’ｌＪＩを基材とするコロ
・フケ類を製造することが出来る。<Effects of the invention> Potatoes with good moldability 91. It is possible to produce dandruff based on 'lJI.
Claims (1)
する際、中種に対して１−２０％の乾燥マッシユポテト
および１−２０％の油脂を、中種に配合することを特徴
とするコロッケ類の製造法２）乾燥マッシュポテト３−
１０％及び油脂３−１０％を配合することを特徴とする
請求項１記載のコロッケ類の製造法1) When croquettes based on potatoes are continuously produced mechanically, 1-20% of dried mashed potatoes and 1-20% of oil and fat are blended into the middle dough. Method for producing croquettes 2) Dried mashed potatoes 3-
The method for producing croquettes according to claim 1, characterized in that 10% and 3-10% of oil and fat are blended.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1075937A JP2803141B2 (en) | 1989-03-28 | 1989-03-28 | How to make croquettes |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1075937A JP2803141B2 (en) | 1989-03-28 | 1989-03-28 | How to make croquettes |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH02255065A true JPH02255065A (en) | 1990-10-15 |
| JP2803141B2 JP2803141B2 (en) | 1998-09-24 |
Family
ID=13590660
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1075937A Expired - Lifetime JP2803141B2 (en) | 1989-03-28 | 1989-03-28 | How to make croquettes |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2803141B2 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2003047404A (en) * | 2001-08-01 | 2003-02-18 | Asahi Denka Kogyo Kk | Oil and fat composition for being kneaded in croquette |
-
1989
- 1989-03-28 JP JP1075937A patent/JP2803141B2/en not_active Expired - Lifetime
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2003047404A (en) * | 2001-08-01 | 2003-02-18 | Asahi Denka Kogyo Kk | Oil and fat composition for being kneaded in croquette |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2803141B2 (en) | 1998-09-24 |
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