JPS63119656A - Production of fried foods such as tempura, fries or snacks - Google Patents
Production of fried foods such as tempura, fries or snacksInfo
- Publication number
- JPS63119656A JPS63119656A JP61218821A JP21882186A JPS63119656A JP S63119656 A JPS63119656 A JP S63119656A JP 61218821 A JP61218821 A JP 61218821A JP 21882186 A JP21882186 A JP 21882186A JP S63119656 A JPS63119656 A JP S63119656A
- Authority
- JP
- Japan
- Prior art keywords
- edible
- flour
- water
- fries
- fried
- 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.)
- Pending
Links
- 238000004519 manufacturing process Methods 0.000 title claims description 5
- 235000013305 food Nutrition 0.000 title abstract description 19
- 235000011888 snacks Nutrition 0.000 title abstract description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 27
- 235000013312 flour Nutrition 0.000 claims abstract description 26
- 239000000203 mixture Substances 0.000 claims abstract description 12
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 11
- 235000013339 cereals Nutrition 0.000 claims abstract description 6
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 4
- 239000007788 liquid Substances 0.000 claims abstract description 4
- 235000012813 breadcrumbs Nutrition 0.000 claims abstract description 3
- 239000003086 colorant Substances 0.000 claims abstract 2
- 238000000034 method Methods 0.000 claims description 11
- 239000000843 powder Substances 0.000 claims description 9
- 238000010438 heat treatment Methods 0.000 claims description 5
- 239000004278 EU approved seasoning Substances 0.000 claims description 3
- 244000068988 Glycine max Species 0.000 claims description 3
- 235000010469 Glycine max Nutrition 0.000 claims description 3
- 238000002791 soaking Methods 0.000 claims description 3
- 239000007921 spray Substances 0.000 claims description 2
- 239000000047 product Substances 0.000 claims 2
- 239000003995 emulsifying agent Substances 0.000 claims 1
- 239000013067 intermediate product Substances 0.000 claims 1
- 239000000463 material Substances 0.000 abstract description 5
- 244000105624 Arachis hypogaea Species 0.000 abstract description 2
- 235000020232 peanut Nutrition 0.000 abstract description 2
- 235000017060 Arachis glabrata Nutrition 0.000 abstract 1
- 235000010777 Arachis hypogaea Nutrition 0.000 abstract 1
- 235000018262 Arachis monticola Nutrition 0.000 abstract 1
- 240000006711 Pistacia vera Species 0.000 abstract 1
- 244000000231 Sesamum indicum Species 0.000 abstract 1
- 235000003434 Sesamum indicum Nutrition 0.000 abstract 1
- 244000098338 Triticum aestivum Species 0.000 abstract 1
- 235000012470 frozen dough Nutrition 0.000 abstract 1
- 239000002304 perfume Substances 0.000 abstract 1
- 235000013601 eggs Nutrition 0.000 description 16
- 238000007796 conventional method Methods 0.000 description 14
- 239000003921 oil Substances 0.000 description 12
- 239000008162 cooking oil Substances 0.000 description 9
- 238000010411 cooking Methods 0.000 description 6
- 235000013611 frozen food Nutrition 0.000 description 6
- 239000002699 waste material Substances 0.000 description 5
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 4
- 239000011248 coating agent Substances 0.000 description 3
- 238000000576 coating method Methods 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 238000003303 reheating Methods 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- 108010068370 Glutens Proteins 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 210000002969 egg yolk Anatomy 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 235000021312 gluten Nutrition 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 2
- 235000017557 sodium bicarbonate Nutrition 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- 238000010257 thawing Methods 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 244000144725 Amygdalus communis Species 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 244000273928 Zingiber officinale Species 0.000 description 1
- 235000006886 Zingiber officinale Nutrition 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 235000020224 almond Nutrition 0.000 description 1
- 229910052782 aluminium Inorganic materials 0.000 description 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 239000000919 ceramic Substances 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 235000021438 curry Nutrition 0.000 description 1
- 235000013345 egg yolk Nutrition 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 235000019688 fish Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 239000011888 foil Substances 0.000 description 1
- 239000000576 food coloring agent Substances 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 239000011812 mixed powder Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 229910052573 porcelain Inorganic materials 0.000 description 1
- 238000012805 post-processing Methods 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000005855 radiation Effects 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 238000004544 sputter deposition Methods 0.000 description 1
- 238000010186 staining Methods 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 229920001169 thermoplastic Polymers 0.000 description 1
- 239000004416 thermosoftening plastic Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
- General Preparation And Processing Of Foods (AREA)
Abstract
Description
【発明の詳細な説明】
〔本性と従来法の産業上の相違点と本性の利点〕
本発明は、揚げ種を卵水につけて天ぷら粉（薄力粉）を
まぶし、次いで加熱された食用油の入ったフライヤー、
揚げ鍋、フライパン等に投入し、適温でフライ製品を得
る（加熱された食用油は種を可食化するための熱媒体の
役目もしている）所謂従来法のディープフライングとは
全く異なる発想に基づき研究・実験された結果完成され
たものである。[Detailed Description of the Invention] [Industrial differences and advantages of the nature and conventional methods] The present invention involves soaking fried seeds in egg water, coating them with tempura flour (soft flour), and then soaking them in heated cooking oil. flyer,
The seeds are placed in a frying pan, frying pan, etc., and fried products are obtained at the appropriate temperature (the heated cooking oil also serves as a heat medium to make the seeds edible).The idea is completely different from the so-called conventional deep frying method. It was completed as a result of research and experiments based on this.
本性は揚げ種１個、１個または固型化したコロッケなど
の冷凍食品、かき揚げのごときよせ揚げ種、菓子生地な
ど１個、１個に必要にして充分な卵水（加水卵水）もし
くは重曹水とぐ必要あれば食用粉を添加）食用油とよく
かくはん均一分散もしくは乳化した混合液を揚げ種に予
め、塗付展着させ次いで薄力粉、天ぷら粉、ノ（ン粉、
米粉、大豆粉などの食用粉末、または食用粒（アーモン
ド、ピーナツなど）などの混合粉または単体粉末または
食用粒を塗付展着させたものであり、これを選定された
容器または皿に入れ電子レンジ、オープンレンジに入れ
て加熱可食化し、揚げ物などをつくるもので全く、従来
法と異なる新規な発想から生まれたものである。The true nature is 1 piece of fried dough, 1 piece or frozen food such as solidified croquettes, 1 piece of deep-fried dough such as kakiage, 1 piece of confectionery dough, etc., and enough egg water (hydrated egg water) or baking soda. If necessary, add edible flour (add edible flour if necessary) and edible oil and stir well to uniformly disperse or emulsify the mixture and spread it on the fried seeds in advance.
It is a mixture of edible powders such as rice flour and soybean flour, or mixed powders such as edible grains (almonds, peanuts, etc.) or single powders or edible grains, which are spread and spread in a selected container or dish. It can be heated in a microwave or open microwave to make it edible, making fried foods, etc., and was born from a completely new idea that is different from conventional methods.
家庭用としても業務用としても本性と従来法との比較に
は次のごとき産業上の利点がある。There are the following industrial advantages when compared with the conventional method for both household and commercial use.
（１）本性は従来法と異なり常（こ新鮮な油で揚げ種１
個、１個が調理され、廃油の発生が殆んどなく、後処理
の仕末が著るしく簡便で経済的効果が大きい。(1) Unlike the conventional method, the nature is always fried in fresh oil.
Each piece is cooked one by one, almost no waste oil is generated, and post-processing is extremely simple and economically effective.
（２） 本性の生の外はチルドならびに冷凍されてい
るが解凍即調理出来、その場でおいしく食べられること
、調理済冷凍品を再加熱した場合と一味異なること。調
理された製品は内部からも加熱されるため揚げ生地の水
分が従来法に比し、必要にして充分な量で調理後も衣共
カラリとしている時間が長いこと。(2) Although the original raw food is chilled or frozen, it can be cooked immediately after thawing and can be eaten deliciously on the spot, which is a little different from reheating a cooked frozen product. Since the cooked product is heated from the inside, the amount of moisture in the fried dough is sufficient compared to the conventional method, and the batter remains crisp for a long time even after cooking.
（３） 本性はフライ鍋、フライヤーなどディープフ
ライングでないので鍋火災がなく揚げカスなどによる火
災の発生がないこと。(3) Since it is not a deep frying method such as a deep fryer or a fryer, there will be no fires in the pan and no fires caused by fried scraps.
（４）本性は家庭用、業務用を問わず調理に要する下ご
しらえがいらなく、油による異臭、揚げ鍋附近の汚れが
なく業務用にあっては作業環境が著るしく改善短縮され
ること。(4) The essential feature is that there is no need for preparation for cooking, whether for home or commercial use, and there is no odor from oil or dirt around the frying pan, which significantly improves and shortens the working environment for commercial use.
（５）各種調味料、香料（例えば天丼、カレーなど）を
入れ、味付フライ製品が同時に調理可能であるが、これ
による従来法の渦中の余分の食用油の汚れがないこと。(5) It is possible to add various seasonings and flavorings (for example, tempura bowl, curry, etc.) and cook seasoned fried products at the same time, but there is no staining of excess cooking oil in the whirlpool of the conventional method.
（６）本性は卵水と天ぷら粉が電子レンジ、オープンレ
ンジで加熱中にグルテンの衣の網目構造の骨格かつ（ら
れ、適度にカラリとした食感になること。従来法では、
卵水と天ぷら粉混合で長時間おくと粘度が上昇しカラリ
と揚がらなく、また必要以上に混合する温度に気を使う
必要がないことなど揚げ以前の作業にも利点が高いこと
。(6) The true nature of egg water and tempura flour is that while being heated in a microwave or open range, the skeleton of the gluten batter network structure is broken down, resulting in a moderately crunchy texture.In the conventional method,
If you mix egg water and tempura flour for a long time, the viscosity will increase and it won't get crispy, and you don't have to worry about the mixing temperature more than necessary, which has many advantages for the work before frying.
の 本性は油分調整が可能で低カロリー揚げ物が可能で
あること。The true nature of this is that it is possible to adjust the oil content and make low-calorie fried foods.
（８） 電子レンジにありてはマイクロ波をこよる殺
菌がｉ］能で、従来法では作業上危険である揚げ種の水
による油のハネとなる誘電率高い水を卵水、加水により
食用油中に均一分散され食用粉をまぶしであるため従来
法とは異なり、外部からのみでなく揚げ種の内外部より
加熱されるので油ハネがなく、花咲きよいカラリとした
食感を得ること。(8) In a microwave oven, it is possible to sterilize by using microwaves, and by adding egg water and water, water with a high dielectric constant, which causes oil splashes due to the water used for frying, which is dangerous for work in the conventional method, can be made edible. Unlike the conventional method, since the seeds are uniformly dispersed in oil and sprinkled with edible flour, the seeds are heated not only from the outside but also from the inside and outside of the fried seeds, so there is no oil splash and a crispy texture with good flower blooming can be obtained. .
電子レンジで使用されているマイクロ波は周波数２．４
５０ ＭＨｚ （メガヘルプ）であるが、従来法による
食用油はディープフライングの状態では誘電率が低く、
マイクロ波の吸収が不充分で熱工卑ルギーに交換しにく
い。また鍋の中の油に誘電率の高い水分を多量に分散、
加熱することは極めて危険であり不可能である。本発明
者はに分散あるいは乳化させ、次いでこれを揚げ種に展
着塗布させ、次いで食用粉をまぶし、加熱中のスパッタ
リングを防ぐと同時に、揚げ種中の水分とあいまって誘
電率の極めて低い油と誘電率の極めて高い水を有効に使
い、電子レンジで揚げ物が直接調理出来るように発想し
たものであり、揚げ種を加熱された食用油に投入して調
理する従来法とは全く異なる発想から、また調理済製品
を電子レンジで再加熱、または解凍する方法とも全く異
なるもので本発明者が始めて考え研究・実験を重ねて完
成した新規な方法である。The microwave used in microwave ovens has a frequency of 2.4.
50 MHz (megahelp), but the dielectric constant of cooking oil produced by conventional methods is low in deep-flying conditions.
Microwave absorption is insufficient and it is difficult to replace with a thermoplastic. In addition, a large amount of water with a high dielectric constant is dispersed in the oil in the pot,
Heating is extremely dangerous and impossible. The present inventor dispersed or emulsified the mixture, then spread it on the fried seeds, and then sprinkled it with edible flour to prevent sputtering during heating. The idea was to make effective use of water, which has an extremely high dielectric constant, and to be able to cook deep-fried foods directly in the microwave, which is completely different from the conventional method of cooking fried seeds by putting them into heated cooking oil. This method is also completely different from the method of reheating or defrosting cooked products in a microwave oven, and is a novel method that was first conceived by the present inventor and completed through repeated research and experiments.
本性により製造された卵水または加水卵と食用油と食用
粉をまぶした、生あるいはチルド、あるいは冷凍された
揚種製品は電子レンジは勿論、予め余熱されたオープン
レンジでも調理出来るものである。さらに揚げ種の内部
水分量・材質により、卵水と加水量の添加量と食用油の
添加量の割合比率は可変されるものである。Raw, chilled, or frozen fried soybean products made with egg water or hydrated eggs, edible oil, and edible flour can be cooked not only in a microwave oven but also in a preheated open range. Further, depending on the internal moisture content and material of the fried seeds, the ratio of the amount of egg water added and the amount of added water to the amount of edible oil added can be varied.
本性はチルド、冷凍食品の再加熱ではなく、本文中で述
べたごとく中間で製造される食品であるが、冷凍品を長
期に貯蔵されたものであっても解凍調理出来、生の揚げ
物と同様おいしく食べられる特長をそなえている。As mentioned in the text, it is a food that is produced intermediately, rather than reheating chilled or frozen food, but even frozen food that has been stored for a long time can be thawed and cooked in the same way as raw fried food. It has the characteristics of being delicious to eat.
さらに揚げ種１個、１個、別々にその揚げ種の性質（例
えば肉類、魚類、野菜類、菓子生地類）かにより適応す
る量の卵水、加水卵水、重曹水、食用油、食用粉または
粒から製造されているので、所謂従来法ディープフライ
ングの様に廃油の発生がなく、極めて産業上経済的であ
るばかりでなく、加熱方法に適した容器に入れ提供すれ
ば、消費者も極めて簡便で未熟者でも容易に短時間で調
理出来る効果がある。In addition, each fried egg, 1 piece, and the amount of egg water, hydrated egg water, baking soda solution, edible oil, and edible flour that is appropriate depending on the nature of the fried item (e.g., meat, fish, vegetables, confectionery dough). Since it is manufactured from grains, it does not generate waste oil unlike the so-called conventional deep frying method, and is not only extremely industrially economical, but also very attractive to consumers if provided in a container suitable for the heating method. It is simple and has the effect that even inexperienced people can easily cook it in a short time.
揚げ物をする場合、従来法は主として揚げ種を衣にまぶ
し、加熱された食用油中に投入する方法がとられている
ため、カラリと揚げるには揚げ種投入による食用油が温
度低下を防ぐため、たっぷりと余分の食用油を必要とし
た。何回かの揚げ物が可能でも、食用油は酸化されて、
健康上からも、おいしさからも廃油を出さざるを得ない
のが実情で、特に業務用としてはその量も多く、その処
分と共に経済的でない。When frying food, the conventional method is to coat the fried seeds in batter and then add them to heated cooking oil. , required plenty of extra cooking oil. Even though it is possible to fry food several times, the cooking oil is oxidized and
The reality is that waste oil has to be produced for both health and taste reasons, and the amount of waste oil is large especially for commercial use, making it uneconomical to dispose of it.
本発明は従来法の通念を全く打破し、マイクロ波による
電子レンジで揚げ物を可能とし、電子レンジの新規−な
使用法を開発したことにもなる。The present invention completely overturns the conventional wisdom and makes it possible to fry foods in a microwave oven, thereby developing a new method of using a microwave oven.
本性による生あるいはチルド、冷凍食品は電子レンジ用
に開発されている耐熱性、耐高周波のよい材質の容器と
本性の食品が容器の底にべったりとつかないよう工夫し
、マイクロ波の直接ならびに反射マイクロ波、加熱風を
有効に均一利用出来る容器に入れた生、あるいはチルド
、冷凍食品を新開発商品として消費者に提供出来るもの
である。For raw, chilled, and frozen foods, containers are made of heat-resistant and high-frequency resistant materials developed for use in microwave ovens, and containers are designed to prevent natural foods from sticking to the bottom of the container, allowing direct and reflected microwave radiation to occur. It is a newly developed product that can provide consumers with raw, chilled, or frozen foods packed in containers that can effectively and uniformly utilize microwaves and heated air.
オープンレンジを使用する時は金属、陶器、磁器等に入
れ変えて、製品がべったりつかない様に工夫して入れ変
え、予め予熱し調理した方が便利である。When using an open range, it is more convenient to use metal, ceramic, porcelain, etc. to prevent the product from becoming sticky, and to preheat the oven before cooking.
さらに従来法では使用されがたかったグルテンの多い強
力粉や米粉などの食用粉末、他の食用粉、豆粉、殿粉、
調味料、香料、食用着色料などを使用した新規な粗材を
使用することにより、従来品と異なる新規な食感、食味
をもつスナック菓子、洋風惣菜の新開売品の製造も可能
となった。In addition, edible powders such as strong flour and rice flour that contain a lot of gluten, which were difficult to use with conventional methods, other edible flours, bean flour, starch,
By using new raw materials containing seasonings, fragrances, food colorings, etc., it has become possible to manufacture new products such as snacks and Western-style prepared foods that have new textures and tastes different from conventional products.
さらに従来法によっては食用油を再使用出来なくなるよ
うな汚れを生じる材料も１個、１個、別々であるためそ
の様な粗材も使用可能となったことは本発明の大きな効
果である。また天ぷらなど調理済冷凍食品を電子レンジ
で解凍した場合、種牛地内の水分により食感が悪くなり
、実用的でなかった点も本発ＩＵＩ Ｇこより解決され
たことも大きな効果である。Furthermore, since the conventional method causes stains that would make the edible oil unusable in individual pieces, it is a great advantage of the present invention that such raw materials can be used. In addition, the present IUIG solves the problem that when cooked frozen foods such as tempura are thawed in a microwave, the texture deteriorates due to moisture in the breeding ground, which is impractical.
次に本発明の実施例を示す。 Next, examples of the present invention will be shown.
実施例１゜
卵黄または全卵（５０〜６０ｇ）をボール容器に入れよ
くかくはんし、次いで食用油（固型状のものは液状にす
る）を以下に示す量を入れよくかくはん均一にして、さ
らに以下に示す水を必要に応じて更に加水、均一をこし
た。またさらに必要に応じてミキサーで乳化させた各調
合液に揚げ種（生地）を浸漬して展着塗布させるか、吹
付展着塗布するか、調合液を流下、食品用ローラーで展
着塗布し、次いで薄力粉、天ぷら粉、パン粉−−食用粒
を一鍾または多種均一に吹付け、またはまぶして展着塗
布した調合液の流れをとめ、直ぐ調理する場合はそのま
ま、貯蔵する場合はチルドあるいは急冷して製品を得た
。チルドあるいは急冷する場合は人工的に凹凸をつけた
アルミ箔で製品を包み、調理する場合に製品がはがれや
すいようにした。電子レンジ用には選定された耐熱、耐
高周波用容器に製品がべったり着かないように容器の底
部を工夫し、冷凍製品の表面と共（こ裏側も均一にマイ
クロ波または熱風があたるようにした。Example 1゜Put egg yolk or whole egg (50-60g) in a ball container and stir well. Then add the amount of cooking oil shown below (turn the solid one into liquid) and stir well to make it uniform. The water shown below was further added as necessary, and the mixture was strained to homogeneity. Furthermore, if necessary, dip the fried dough (dough) in each mixture emulsified with a mixer and spread the coating, spray the mixture, or pour the mixture down and spread it with a food roller. Next, the flow of the mixture is stopped by spraying or sprinkling edible grains such as soft flour, tempura flour, and breadcrumbs in one drop or in a variety of ways. and got the product. When chilled or quenched, the product was wrapped in aluminum foil with artificially textured edges to make it easier to peel off when cooking. The bottom of the container is designed to prevent the product from sticking to the heat-resistant, high-frequency resistant container selected for use in microwave ovens, and the microwave or hot air is applied evenly to the surface (and the back side) of the frozen product. .
製造条件と実験結果の一部を示す 卵は卵黄のみと全卵で５０〜６０ｇのものを使用した。Showing some manufacturing conditions and experimental results Eggs used were 50 to 60 g of yolk only and whole eggs.
卵と食用油、加水はボール容器中で泡立捧で均一分散さ
せ、乳化は家庭用ミキサーを使用した。各食用粉量は展
着塗布されたものを平均的に粉上に置くか、振りかけて
展着させる程度とした。Eggs, edible oil, and water were uniformly dispersed in a ball container by whisking, and a household mixer was used for emulsification. The amount of each edible powder was such that the spread coating was spread on the powder or sprinkled on the powder.
電子レンジはサンヨウ、ＥＭＯ−Ａ５２型（オーブン兼
用）を使用した。A Sanyo EMO-A52 microwave oven (also used as an oven) was used.
調理割合は電子レンジの食品温度表示を目安とした。The cooking ratio was based on the food temperature display on the microwave oven.
実施例中の表中からも明らかなごとくマイクロ波は食品
の表面と共に揚げ種の内部をも殆んど同時に加熱される
ので揚げ種（生地）によく適応した調合液（卵・食用油
・加水量）と展着する食用粉の量的比率によい製品を調
理出来るかどうかのポイントのあることがわかる。さら
にしょうが汁その他の香味料などで香味付をした方がよ
り特長のある製品を造ることが出来、さらに食用色素な
どで従来にない製品を造り得る。As is clear from the table in the examples, microwaves heat both the surface of the food and the inside of the fried dough at the same time. It can be seen that whether or not a good product can be cooked depends on the quantitative ratio of the amount of water (water amount) and the edible powder spread. Furthermore, flavoring with ginger juice or other flavoring agents makes it possible to create products with even more distinctive features, and it is also possible to create products that are not conventional with food coloring.
表中の実施例でも明らかなごとく、本発明法は従来の概
念を全く打破する新規な発想をこ基づき完成されたもの
である。さら番二本発明法により各種新食品の開発が可
能となり、また廃油や揚げカスの発生、鍋火災がないな
ど社会的、経済的にも優れた大きな効果を示すものであ
る。As is clear from the examples in the table, the method of the present invention was completed based on a novel idea that completely breaks away from conventional concepts. Saraban 2 The method of the present invention has made it possible to develop various new foods, and has great social and economical effects, such as eliminating the generation of waste oil, fried scraps, and pot fires.
Claims (1)
に必要あるときは種を食用油あるいは水に浸漬し、予め
卵水と水、食用油あるいは調味料および香味料、着色料
を添加された水または食用油、食用粉末、乳化剤、展着
剤を混合分散調整または乳化させた液を吹付けまたは浸
漬展着塗付し、さらに薄力粉、天ぷら粉、パン粉、大豆
粉などの食用粉または食用粒をまぶし塗付展着し、以下
に述べる。 加熱方法に適した容器あるいは皿状のものに入れ、電子
レンジまたはオーブンレンジに投入して揚げ種およびま
ぶした食用粉が可食されるまで加熱し、天ぷら、フライ
製品をバッチまたは連続式に製造する方法であるが、加
熱前の食用粉をまぶした状態で生あるいはチルド、また
は冷凍した中間製品をバッチまたは連続式に製造し、商
品として消費者に提供する製造方法である。[Claims] This production method involves soaking fresh, chilled, or frozen fried seeds in edible oil or water if necessary, and adding egg water, water, edible oil, seasonings, and flavorings in advance. Mix and disperse or emulsify water or edible oil, edible powder, emulsifier, or spreader with added coloring agent, then spray or dip and apply the liquid, and then apply soft flour, tempura flour, bread crumbs, soybean flour, etc. Sprinkle and spread edible powder or grains as described below. Place in a container or dish-shaped object suitable for the heating method, place in a microwave or microwave oven, and heat until the fried seeds and sprinkled edible flour are edible, producing tempura and fried products in batches or continuously. This is a manufacturing method in which raw, chilled, or frozen intermediate products are produced in batches or continuously, coated with edible flour before heating, and then provided to consumers as products.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61218821A JPS63119656A (en) | 1986-09-17 | 1986-09-17 | Production of fried foods such as tempura, fries or snacks |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61218821A JPS63119656A (en) | 1986-09-17 | 1986-09-17 | Production of fried foods such as tempura, fries or snacks |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS63119656A true JPS63119656A (en) | 1988-05-24 |
Family
ID=16725872
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP61218821A Pending JPS63119656A (en) | 1986-09-17 | 1986-09-17 | Production of fried foods such as tempura, fries or snacks |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS63119656A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2008199993A (en) * | 2007-02-22 | 2008-09-04 | Minori Sangyo:Kk | Method for cooking frozen food and frozen food cooked by the method |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS58190364A (en) * | 1982-04-30 | 1983-11-07 | Ajinomoto Co Inc | Emulsified batter for baking food |
| JPS5917936A (en) * | 1982-07-23 | 1984-01-30 | 日東製粉株式会社 | Production of fried food |
-
1986
- 1986-09-17 JP JP61218821A patent/JPS63119656A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS58190364A (en) * | 1982-04-30 | 1983-11-07 | Ajinomoto Co Inc | Emulsified batter for baking food |
| JPS5917936A (en) * | 1982-07-23 | 1984-01-30 | 日東製粉株式会社 | Production of fried food |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2008199993A (en) * | 2007-02-22 | 2008-09-04 | Minori Sangyo:Kk | Method for cooking frozen food and frozen food cooked by the method |
| JP4660495B2 (en) * | 2007-02-22 | 2011-03-30 | 株式会社実能利産業 | Frozen food cooking method and frozen food cooked by the method |
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