JP2021141819A - Coating hardness-enhancing fried-food production method and fried-food powder - Google Patents
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Abstract
Description
本発明は、衣の硬さを向上させるから揚げの製造方法及びから揚げ粉に関する。 The present invention relates to a method for producing fried chicken and fried chicken powder for improving the hardness of clothes.
から揚げは、肉や魚等の具材にから揚げ粉をまぶしたり、バッターを和えたりして、油で揚げたものである。から揚げは、具材表面にから揚げ粉をまぶして油ちょう（油揚げ）する「まぶし処方」や、から揚げ粉に加水してバッターを調製し、それを具材に被覆させて油ちょうする「練りこみ処方」によって製造されている。近年、具材がジューシーで、衣が硬い食感のから揚げのニーズが高くなっている。このようなニーズに対応するため、従来から、から揚げの衣の硬さを改善する技術が検討されている。例えば、特許文献１では、酸処理アセチル化澱粉および酸処理ヒドロキシプロピル化澱粉からなる群から選択される一種以上を含有する、フライ食品用衣材が提案され、から揚げ粉に使用する澱粉について検討されている。 Karaage is fried in oil by sprinkling fried chicken powder on ingredients such as meat and fish or adding batter. For karaage, you can sprinkle fried chicken powder on the surface of the ingredients to make fried chicken (fried tofu), or add water to the fried chicken powder to prepare a batter and cover it with the ingredients to make fried chicken. Manufactured by "kneading formula". In recent years, there is an increasing need for fried chicken because the ingredients are juicy and the batter has a hard texture. In order to meet such needs, techniques for improving the hardness of fried batter have been studied. For example, Patent Document 1 proposes a batter for fried foods containing at least one selected from the group consisting of acid-treated acetylated starch and acid-treated hydroxypropylated starch, and examines starch used for fried chicken. Has been done.
しかしながら、従来の「まぶし処方」によってから揚げを製造すると、具材のジューシー感が失われやすく、衣も硬くなりにくい。また、従来の「練りこみ処方」によってから揚げを製造すると、具材のジューシー感は維持されるものの、衣を硬い食感にするのが困難であった。さらに、特許文献１に記載された澱粉の種類を特定するだけでは、得られたから揚げの衣を十分に硬い食感にすることができなかった。 However, when fried chicken is manufactured by the conventional "glare prescription", the juiciness of the ingredients is easily lost and the clothes are not easily hardened. In addition, when fried chicken is produced by the conventional "kneading formula", the juiciness of the ingredients is maintained, but it is difficult to make the batter a hard texture. Furthermore, it was not possible to give the obtained fried batter a sufficiently hard texture only by specifying the type of starch described in Patent Document 1.
そこで、本発明は、衣の硬さを向上させるから揚げの製造方法を提供することを主目的とする。 Therefore, it is a main object of the present invention to provide a method for producing fried chicken because it improves the hardness of clothing.
本発明者は、鋭意検討を行った結果、特定の種類の澱粉を含有する粉粒状組成物を具材にまぶし、粉粒状組成物がまぶされた具材を３０分以上静置することにより、衣が硬い食感のから揚げを得られることを見出し、本技術を完成させるに至った。 As a result of diligent studies, the present inventor sprinkled a powder-granular composition containing a specific type of starch on the ingredients, and allowed the ingredients sprinkled with the powder-granular composition to stand for 30 minutes or more. , I found that the batter can be fried because of its hard texture, and completed this technology.
すなわち、本技術は、コーンスターチ、小麦澱粉、馬鈴薯澱粉、タピオカ澱粉、緑豆澱粉、エンドウ豆澱粉、米澱粉及びそれらの加工澱粉からなる群から選択される少なくとも１種の特定澱粉を少なくとも含有する粉粒状組成物を具材にまぶす第１工程と、前記粉粒状組成物がまぶされた具材を３０分以上静置する第２工程と、を少なくとも行う、から揚げの製造方法である。
また、本技術においては、前記第１工程の前にバッターを具材に付着させる前処理工程を行ってもよい。
また、本技術においては、前記バッターに油脂を含有させてもよい。
また、本技術においては、前記バッターにコーンスターチ、小麦澱粉、馬鈴薯澱粉、タピオカ澱粉、緑豆澱粉、エンドウ豆澱粉、米澱粉及びそれらの加工澱粉からなる群から選択される少なくとも１種の特定澱粉を少なくとも含有させてもよい。
また、本技術は、前記特定澱粉のＲＶＡ最高粘度が６０００ｍＰａ・ｓ以下であってもよい。
また、本技術は、コーンスターチ、小麦澱粉、馬鈴薯澱粉、タピオカ澱粉、緑豆澱粉、エンドウ豆澱粉、米澱粉及びそれらの加工澱粉からなる群から選択される少なくとも１種の特定澱粉を少なくとも含有する粉粒状組成物を具材にまぶす第１工程と、前記粉粒状組成物がまぶされた具材を３０分以上静置する第２工程と、を少なくとも行う、衣の硬さを向上させるから揚げの製造方法用から揚げ粉を提供する。
また、本技術は、前記から揚げの製造方法用から揚げ粉を提供する。
That is, the present technology is a powder granule containing at least one specific starch selected from the group consisting of corn starch, wheat starch, horse bell starch, tapioca starch, green bean starch, pea starch, rice starch and processed starches thereof. This is a method for producing cornstarch, in which at least a first step of sprinkling the composition on the ingredients and a second step of allowing the ingredients sprinkled with the starchy composition to stand for 30 minutes or more are performed.
Further, in the present technology, a pretreatment step of adhering the batter to the ingredients may be performed before the first step.
Further, in the present technology, the batter may contain fats and oils.
Further, in the present technology, at least one specific starch selected from the group consisting of corn starch, wheat starch, potato starch, tapioca starch, green bean starch, pea starch, rice starch and processed starch thereof is applied to the batter. It may be contained.
Further, in this technique, the maximum viscosity of RVA of the specific starch may be 6000 mPa · s or less.
In addition, this technology is a powder granule containing at least one specific starch selected from the group consisting of corn starch, wheat starch, potato starch, tapioca starch, green bean starch, pea starch, rice starch and processed starches thereof. The first step of sprinkling the composition on the ingredients and the second step of allowing the ingredients sprinkled with the starchy composition to stand for 30 minutes or more are performed at least to improve the hardness of the garment. Providing fried starch for manufacturing methods.
The present technology also provides fried chicken powder for the above-mentioned method for producing fried chicken.
本発明によれば、衣の硬さを向上させるから揚げの製造方法を提供することができる。 According to the present invention, it is possible to provide a method for producing fried chicken because it improves the hardness of the garment.
以下、本発明について説明する。なお、以下に説明する実施形態は、本発明の実施形態の一例を示したものであり、これにより本発明の範囲が狭く解釈されることはない。 Hereinafter, the present invention will be described. It should be noted that the embodiments described below show an example of the embodiments of the present invention, and the scope of the present invention is not narrowly interpreted by this.
＜１．特定澱粉＞
本技術では、衣が硬い食感のから揚げを得るために、特定澱粉を使用する。特定澱粉とは、コーンスターチ、小麦澱粉、馬鈴薯澱粉、タピオカ澱粉、緑豆澱粉、エンドウ豆澱粉、米澱粉及びそれらの加工澱粉からなる群から選択される少なくとも１種の澱粉である。本技術に係る特定澱粉は、コーンスターチ、小麦澱粉、馬鈴薯澱粉、タピオカ澱粉及びそれらの加工澱粉からなる群から選択される少なくとも１種がより好ましく、コーンスターチ、小麦澱粉、馬鈴薯澱粉及びそれらの加工澱粉からなる群から選択される少なくとも１種がさらに好ましい。なお、加工澱粉とは、澱粉に、化学的な処理、物理的な処理、酵素的な処理を単独又は複数組み合わせて施したものをいう。澱粉に施す化学的な処理としては、酸処理、アルカリ処理、酸化処理、エステル化処理、エーテル化処理、架橋処理等が挙げられ、例えば、酢酸澱粉、アセチル化アジピン酸架橋澱粉、アセチル化リン酸架橋澱粉、アセチル化酸化澱粉、ヒドロキシプロピル化澱粉、ヒドロキシプロピル化リン酸架橋澱粉等が挙げられる。澱粉に施す物理的な処理としては、乾燥処理、α化処理、湿熱処理、油脂加工処理、ボールミル処理、微粉砕処理、加熱処理、温水処理、漂白処理等が挙げられる。澱粉に施す酵素的な処理としては、α−アミラーゼ又はα−グルコシダーゼなどによる酵素処理が挙げられる。また、前記特定澱粉が加工澱粉である場合、リン酸架橋澱粉、酸化処理澱粉、油脂加工澱粉、漂白澱粉が好ましい。酸化澱粉処理澱粉は焦げが生じやすいため、より好ましくはリン酸架橋澱粉、漂白澱粉である。
<1. Specific starch>
In this technique, specific starch is used to obtain fried chicken from the hard texture of the batter. The specific starch is at least one starch selected from the group consisting of corn starch, wheat starch, potato starch, tapioca starch, green bean starch, pea starch, rice starch and processed starches thereof. The specific starch according to the present technology is more preferably at least one selected from the group consisting of corn starch, wheat starch, potato starch, tapioca starch and processed starches thereof, and more preferably from corn starch, wheat starch, potato starch and processed starches thereof. At least one selected from the group is more preferred. The modified starch refers to starch obtained by subjecting starch to chemical treatment, physical treatment, or enzymatic treatment alone or in combination of two or more. Examples of the chemical treatment applied to the starch include acid treatment, alkali treatment, oxidation treatment, esterification treatment, etherification treatment, cross-linking treatment, and the like, for example, acetic acid starch, acetylated adipic acid cross-linked starch, and acetylated phosphoric acid. Examples thereof include crosslinked starch, acetylated oxidized starch, hydroxypropylated starch, and hydroxypropylated phosphoric acid crosslinked starch. Examples of the physical treatment applied to the starch include a drying treatment, a pregelatinization treatment, a wet heat treatment, an oil and fat processing treatment, a ball mill treatment, a fine pulverization treatment, a heat treatment, a hot water treatment, and a bleaching treatment. Examples of the enzymatic treatment applied to starch include enzymatic treatment with α-amylase or α-glucosidase. When the specific starch is a modified starch, a phosphoric acid cross-linked starch, an oxidation-treated starch, an oil-processed starch, and a bleached starch are preferable. Oxidized starch-treated starch is more preferably phosphoric acid-crosslinked starch or bleached starch because it tends to be charred.
また、特定澱粉のＲＶＡ最高粘度が、６０００ｍＰａ・ｓ以下であるものが好ましく、５０００ｍＰａ・ｓ以下がより好ましく、４０００ｍＰａ・ｓ以下がさらに好ましい。ＲＶＡ粘度が高い澱粉を用いると、衣の硬さは向上するが歯切れが悪い食感になる傾向があるためである。なお、ＲＶＡ最高粘度とは、次に示す手順で測定することができる。固形分６％の澱粉懸濁液を調製し、ラピッドビスコアナライザー（ＲＶＡ４５００、Ｐｅｒｔｅｎ社製）にて、５０℃から９５℃まで７℃／ｍｉｎで昇温した後９５℃で３分間保持する温度プログラムで加熱する。加熱中の澱粉懸濁液の粘度をパドル回転数１６０ｒｐｍで測定し、粘度の最高値をＲＶＡ最高粘度とする。 Further, the maximum RVA viscosity of the specific starch is preferably 6000 mPa · s or less, more preferably 5000 mPa · s or less, and further preferably 4000 mPa · s or less. This is because when starch having a high RVA viscosity is used, the hardness of the batter is improved, but the texture tends to be poorly crisp. The maximum viscosity of RVA can be measured by the following procedure. A temperature program in which a starch suspension with a solid content of 6% is prepared, heated with a rapid viscoanalyzer (RVA4500, manufactured by Perten) at 7 ° C./min from 50 ° C. to 95 ° C., and then held at 95 ° C. for 3 minutes. Heat with. The viscosity of the starch suspension during heating is measured at a paddle rotation speed of 160 rpm, and the maximum value of the viscosity is taken as the maximum viscosity of RVA.
＜２．粉粒状組成物＞
本技術では、具材を被覆して油ちょうされた後に衣となる粉粒状組成物は、前記特定澱粉を少なくとも含有するものである。衣が硬い食感のから揚げを製造するため、粉粒状組成物中の特定澱粉の含有量は２５質量％以上が好ましく、３０質量％以上がより好ましく、４０質量％以上がさらに好ましく、５０質量％以上がよりさらに好ましい。
<2. Powder / Granular Composition>
In the present technology, the powdery granular composition which becomes a garment after coating the ingredients and being oiled contains at least the specific starch. Since the batter produces fried chicken with a hard texture, the content of the specific starch in the powdery granular composition is preferably 25% by mass or more, more preferably 30% by mass or more, further preferably 40% by mass or more, and further preferably 50% by mass. % Or more is even more preferable.
また、本技術に係る粉粒状組成物は、他の材料を含有させずに、コーンスターチ、小麦澱粉、馬鈴薯澱粉、タピオカ澱粉、緑豆澱粉、エンドウ豆澱粉、米澱粉及びそれらの加工澱粉からなる群から選択される少なくとも１種の特定澱粉のみとすることができる。 In addition, the powdery granular composition according to the present technology consists of a group consisting of corn starch, wheat starch, horse bell starch, tapioca starch, green bean starch, pea starch, rice starch and their processed starch without containing other materials. It can be only one selected specific starch.
また、衣が硬いから揚げを得るという効果を損なわない限り、粉粒状組成物は、前記特定澱粉と他の材料を混合して使用してもよい。粉粒状組成物に含有させる他の材料として、例えば、薄力粉、中力粉、準強力粉、強力粉、全粒粉、デュラム小麦粉等の小麦粉；米粉、大麦粉、大豆粉、そば粉、ライ麦粉、ホワイトソルガム粉、トウモロロコシ粉等の穀粉類、これらの穀粉類を加熱処理した加熱処理穀粉、本発明における特定澱粉以外の澱粉類、デキストリン、粉末水飴、オリゴ糖、砂糖、ブドウ糖、トレハロース、糖アルコール等の糖質；液状油、固形脂、粉末油脂等の油脂；卵白粉、小麦蛋白、乳蛋白、大豆蛋白等の蛋白素材；重曹（炭酸水素ナトリウム）、炭酸アンモニウム、炭酸カルシウム等のガス発生剤、及び酒石酸、酒石酸水素カリウム、リン酸二水素ナトリウム等の酸性剤を含むベーキングパウダー等の膨張剤；食塩、グルタミン酸ナトリウム、粉末醤油等の調味料；酵母エキス、畜具材又は魚介由来エキス等のエキス類；グリセリン脂肪酸エステル、レシチン等の乳化剤；キサンタンガム、グアガム、及びローカストビーンガム等の増粘剤；かぼちゃ粉、卵黄粉、全卵粉、乳化剤、着色料、香料、香辛料、品質改良剤等が挙げられる。 Further, the powdery granular composition may be used as a mixture of the specific starch and other materials as long as the effect of obtaining fried chicken is not impaired because the batter is hard. Other materials to be contained in the flour-granular composition include, for example, flour such as soft flour, medium-strength flour, semi-strong flour, strong flour, whole grain flour, durum flour; rice flour, barley flour, soybean flour, buckwheat flour, rye flour, white sol gum flour. , Flours such as Tomororokoshi flour, heat-treated flours obtained by heat-treating these flours, starches other than the specific starches in the present invention, dextrins, powdered candy, oligosaccharides, sugar, glucose, trehalose, sugar alcohols and other sugars. Oils and fats such as liquid oils, solid fats and powdered fats and oils; Protein materials such as egg white powder, wheat protein, milk protein and soybean protein; Swelling agents such as baking powder containing acidic agents such as potassium hydrogen tartrate and sodium dihydrogen phosphate; seasonings such as salt, sodium glutamate, powdered soy sauce; extracts such as yeast extract, livestock ingredients or seafood-derived extracts; glycerin Emulsifiers such as fatty acid esters and lecithin; thickeners such as xanthan gum, guagam and locust bean gum; pumpkin flour, egg yolk flour, whole egg flour, emulsifiers, coloring agents, fragrances, spices, quality improvers and the like.
さらに、本技術では、後記する第１工程と第２工程とを、少なくとも行う、衣の硬さを向上させるから揚げの製造方法において、から揚げ粉として、前記粉粒状組成物を使用することができる。また、本技術では、前記から揚げの製造方法用から揚げ粉として、前記粉粒状組成物を使用することができる。 Further, in the present technology, in the method for producing fried chicken, which performs at least the first step and the second step described later, which improves the hardness of the batter, the powdery granular composition can be used as the fried chicken powder. can. Further, in the present technology, the powdery granular composition can be used as the fried chicken powder for the method for producing fried chicken.
＜３．から揚げの製造方法＞
（３−１）第１工程
本技術では、第１工程において、特定澱粉を少なくとも含有する粉粒状組成物を具材にまぶす。具材は、特に限定されないが、鶏肉、豚肉、牛肉、羊肉等の畜肉類；エビ、カニ、イカ、タコ、ホタテ、アジ、サンマ等の魚介類；タマネギ等の野菜類等が挙げられる。具材は、適宜、下処理することができ、粉粒状組成物をまぶす前に、醤油や酒等の調味料類、卵液、水、油脂等と和えておくこともできる。粉粒状組成物を具材にまぶす方法は、例えば、具材表面の水分を利用して、具材と粉粒状組成物を容器内で混合することで具材の全表面に粉粒状組成物を付着させたり、衣を付着させたい部分だけに粉粒状組成物を振りかけたり、まぶしつけたりすることによって行われる。なお、具体的には、具材１００質量部に対して、粉粒状組成物が１〜３０質量部の範囲となるような量で使用するのが好ましく、３〜２０質量部の範囲となるような量で使用するのがより好ましい。
<3. How to make fried chicken ＞
(3-1) First Step In the first step, in the first step, a powdery granular composition containing at least the specific starch is sprinkled on the ingredients. The ingredients are not particularly limited, and examples thereof include livestock meat such as chicken, pork, beef, and sheep; seafood such as shrimp, crab, squid, octopus, scallop, horse mackerel, and saury; and vegetables such as onion. The ingredients can be appropriately prepared, and can be mixed with seasonings such as soy sauce and sake, egg liquid, water, fats and oils, etc. before sprinkling the powdery granular composition. The method of sprinkling the powder-granular composition on the ingredients is, for example, using the moisture on the surface of the ingredients to mix the ingredients and the powder-granular composition in a container to spread the powder-granular composition on the entire surface of the ingredients. This is done by sprinkling or sprinkling the powdery granular composition only on the part to which the clothes are to be attached or to which the clothes are to be attached. Specifically, it is preferable to use the powder-granular composition in an amount in the range of 1 to 30 parts by mass with respect to 100 parts by mass of the ingredient, so that the amount is in the range of 3 to 20 parts by mass. It is more preferable to use it in a large amount.
（３−２）第２工程
第２工程では、第１工程で粉粒状組成物がまぶされた具材を３０分以上静置する。粉粒状組成物がまぶされた具材を３０分以上静置することにより、具材の水分が、粉粒状組成物に移行してなじみ、水分を適度に含んだ粉粒状組成物によって具材表面が均一に被覆された状態が維持される。静置時の温度は、具材の水分が粉粒状組成物に移行し、かつ粉粒状組成物に含まれる澱粉が糊化しない温度であれば特に制限されず、例えば冷蔵、常温などで静置することができる。衛生面の観点から、冷蔵（例えば１０℃以下）で静置することが好ましい。静置後に、粉粒状組成物がまぶされた具材を油で揚げることにより、衣が硬いから揚げを得ることができる。静置時間が３０分に満たない場合、衣を十分な硬さとすることができない。
(3-2) Second Step In the second step, the ingredients sprinkled with the powdery granular composition in the first step are allowed to stand for 30 minutes or more. By allowing the ingredients sprinkled with the powder-granular composition to stand for 30 minutes or more, the water content of the ingredients is transferred to the powder-granular composition and becomes familiar, and the ingredients are prepared by the powder-granular composition containing an appropriate amount of water. The surface is maintained uniformly covered. The temperature at the time of standing is not particularly limited as long as the water content of the ingredients is transferred to the powder-granular composition and the starch contained in the powder-granular composition is not gelatinized. can do. From the viewpoint of hygiene, it is preferable to leave it in a refrigerator (for example, 10 ° C. or lower). After standing, the ingredients sprinkled with the powdery granular composition are fried in oil, so that the fried batter can be obtained because the batter is hard. If the standing time is less than 30 minutes, the garment cannot be made sufficiently hard.
なお、具材の水分を粉粒状組成物に移行させてなじませるため、４０分以上静置させるのが好ましく、１時間以上静置させるのがより好ましい。また、衛生面と、水分蒸発による具材の乾燥防止と、衣となる粉粒状組成物からの水分の過剰蒸発防止の観点から、静置を２４時間以内とするのが好ましく、１２時間以内とするのがより好ましく、８時間以内とするのがさらに好ましく、２時間以内とするのがよりさらに好ましい。 In addition, in order to transfer the water content of the ingredients to the powder-granular composition and allow it to blend in, it is preferably allowed to stand for 40 minutes or more, and more preferably for 1 hour or more. Further, from the viewpoint of hygiene, prevention of drying of ingredients due to water evaporation, and prevention of excessive evaporation of water from the powdery composition to be a garment, it is preferable to leave the material for 24 hours or less, preferably 12 hours or less. It is more preferably within 8 hours, even more preferably within 2 hours.
（３−３）前処理
本技術では、第１工程の前に、前処理として、バッターを具材に付着させてもよい。第１工程の前に、前処理としてバッターを具材に付着させることにより、衣の硬さを有しつつ、具材のジューシー感を向上させることができる。バッターとは、穀粉類や澱粉類等の粉粒状の原料と、水や油脂等の液状の原料とを混合した、スラリー状または液状の衣材をいう。バッターにおける、粉粒状の原料と液状の原料の混合割合は、粉粒状の原料１００質量部に対して、液状の原料を２０〜６００質量部混合することが好ましく、４０〜５００質量部混合することがより好ましく、６０〜３００質量部混合することがさらに好ましい。バッターを具材に付着させるには、バッターに具材を漬け込むことや、刷毛等でバッターを具材に塗布させることによって行われてもよい。
(3-3) Pretreatment In this technique, a batter may be attached to the ingredients as a pretreatment before the first step. By adhering the batter to the ingredients as a pretreatment before the first step, it is possible to improve the juiciness of the ingredients while maintaining the hardness of the batter. The batter is a slurry-like or liquid batter that is a mixture of powdery and granular raw materials such as grains and starches and liquid raw materials such as water and fats and oils. The mixing ratio of the powdery raw material and the liquid raw material in the batter is preferably 20 to 600 parts by mass of the liquid raw material and 40 to 500 parts by mass with respect to 100 parts by mass of the powdery raw material. Is more preferable, and it is further preferable to mix 60 to 300 parts by mass. The batter may be attached to the ingredients by immersing the ingredients in the batter or by applying the batter to the ingredients with a brush or the like.
バッターの具材に対する付着量は、具材１００質量部に対して１〜３０質量部の範囲が好ましく、３〜２５質量部の範囲がより好ましく、５〜２０質量部の範囲がさらに好ましい。 The amount of the batter attached to the ingredients is preferably in the range of 1 to 30 parts by mass, more preferably in the range of 3 to 25 parts by mass, and even more preferably in the range of 5 to 20 parts by mass with respect to 100 parts by mass of the ingredients.
本技術に係るバッターは、油脂を含むことが好ましい。油脂を含むことにより、更に衣の硬さを向上させることができる。混合させる油脂としては、例えば、大豆油、高オレイン酸大豆油、ひまわり油、高オレイン酸ひまわり油、菜種油、高オレイン酸菜種油、ゴマ油、オリーブ油、コーン油、パーム油、パーム核油、米ぬか油、綿実油、紅花油、高オレイン酸紅花油、カポック油、ヤシ油、アマニ油、エゴマ油、シソ油、落花生油、ブドウ種子油、マカデミアナッツ油、ヘーゼルナッツ油、アーモンド油、カシューナッツ油、カボチャ種子油、クルミ油、あんず油、椿油、茶実油、カラシ油、小麦胚芽油、ボラージ油、アボカド油、カヤ油、藻類油等の植物油脂、牛脂、豚脂、魚油、鯨油等の動物油脂、およびこれらの油脂に分別、水素添加、エステル交換等の加工処理を行った加工油脂等が挙げられ、これらの１種を単独で又は２種以上を組み合わせて使用してもよい。 The batter according to the present technology preferably contains fats and oils. By containing fats and oils, the hardness of the batter can be further improved. Examples of fats and oils to be mixed include soybean oil, high oleic acid soybean oil, sunflower oil, high oleic acid sunflower oil, rapeseed oil, high oleic acid rapeseed oil, sesame oil, olive oil, corn oil, palm oil, palm kernel oil, rice bran oil, etc. Cotton seed oil, red flower oil, high oleic acid red flower oil, capoc oil, palm oil, flaxseed oil, sesame oil, perilla oil, peanut oil, grape seed oil, macadamia nut oil, hazelnut oil, almond oil, cashew nut oil, pumpkin seed oil, walnut Oils, apricot oil, camellia oil, tea seed oil, mustard oil, wheat germ oil, borage oil, avocado oil, kaya oil, algae oil and other vegetable oils, beef oil, pork oil, fish oil, whale oil and other animal oils, and these Examples thereof include processed oils and fats that have been subjected to processing treatments such as separation, hydrogenation, and ester exchange, and one of these may be used alone or in combination of two or more.
バッターに配合する粉粒状の原料は、特に限定されず、通常バッターに使用される穀粉類、澱粉類等を用いることができる。コーンスターチ、小麦澱粉、馬鈴薯澱粉、タピオカ澱粉、緑豆澱粉、エンドウ豆澱粉、米澱粉及びそれらの加工澱粉からなる群から選択される少なくとも１種の特定澱粉を少なくとも含有する粉粒状組成物であってもよい。前記粉粒状組成物を使用することにより、更に衣の硬さを向上させることができる。 The powdery and granular raw material to be blended in the batter is not particularly limited, and flours, starches and the like usually used in the batter can be used. Even a powdery granular composition containing at least one specific starch selected from the group consisting of corn starch, wheat starch, horse belly starch, tapioca starch, green bean starch, pea starch, rice starch and processed starches thereof. good. By using the powdery granular composition, the hardness of the batter can be further improved.
また、バッターには、本技術の効果を損なわない限り、前記粉粒状組成物で説明した、その他の材料を混合させてもよい。 Further, the batter may be mixed with other materials described in the above-mentioned powder-granular composition as long as the effect of the present technique is not impaired.
（３−４）油ちょう
本技術では、第１工程及び第２工程を行って調製された具材を、油ちょう（油揚げ）により加熱調理する。油ちょうの温度及び時間は、特に限定されないが、例えば、１４０〜１９０℃で１〜１０分間油ちょうすればよい。
(3-4) Oil butterfly In this technology, the ingredients prepared by performing the first step and the second step are cooked by oil butterfly (fried tofu). The temperature and time of the oil butterfly are not particularly limited, but for example, the oil butterfly may be oiled at 140 to 190 ° C. for 1 to 10 minutes.
以下、実施例に基づいて本発明を更に詳細に説明する。なお、以下に説明する実施例は、本発明の代表的な実施例の一例を示したものであり、本発明は以下の実施例に限定されるものではない。 Hereinafter, the present invention will be described in more detail based on Examples. The examples described below show examples of typical examples of the present invention, and the present invention is not limited to the following examples.
本実施例で使用した原料の一部を以下に示す。
コーンスターチ：昭和コーンスターチ（昭和産業株式会社）
小麦澱粉：白木蓮（青）（昭和産業株式会社）
馬鈴薯澱粉：馬鈴しょでん粉（美幌）（美幌地方農産加工業協同組合連合会）
リン酸架橋馬鈴薯澱粉：パーフェクトアミールＰ１０Ｘ（松谷化学工業株式会社）
油脂加工馬鈴薯澱粉：ニッショク銀玲（日本食品化工株式会社）
酸化馬鈴薯澱粉：スタビローズＫ（松谷化学工業株式会社）
漂白タピオカ澱粉：ＳＦ−２０５０（昭和産業株式会社）
緑豆澱粉：緑豆澱粉（松谷化学工業株式会社）
漂白エンドウ豆澱粉：スターチＥＨ（日澱化学株式会社）
米澱粉：ファインスノウ（上越スターチ株式会社）
ワキシーコーンスターチ：Ｊ−オイルミルズワキシーコーンスターチＹ（株式会社Ｊ−オイルミルズ）
ハイアミロースコーンスターチ：ＳＦ−２００（昭和産業株式会社）
Some of the raw materials used in this example are shown below.
Cornstarch: Showa Cornstarch (Showa Sangyo Co., Ltd.)
Wheat starch: Yulan magnolia (blue) (Showa Sangyo Co., Ltd.)
Potato starch: potato starch (Bihoro) (Bihoro Regional Agricultural Processing Cooperative Association)
Phosphoric acid cross-linked potato starch: Perfect Amir P10X (Matsutani Chemical Industry Co., Ltd.)
Oil-processed potato starch: Nisshoku Ginrei (Nihon Shokuhin Kako Co., Ltd.)
Oxidized potato starch: Stabilose K (Matsutani Chemical Industry Co., Ltd.)
Bleached tapioca starch: SF-2050 (Showa Sangyo Co., Ltd.)
Mung bean starch: Mung bean starch (Matsutani Chemical Industry Co., Ltd.)
Bleached pea starch: Starch EH (Nichijo Chemical Co., Ltd.)
Rice starch: Fine Snow (Joetsu Starch Co., Ltd.)
Waxy Corn Starch: J-Oil Mills Waxy Corn Starch Y (J-Oil Mills Co., Ltd.)
High amylose cornstarch: SF-200 (Showa Sangyo Co., Ltd.)
＜分析方法＞
［ＲＶＡ最高粘度］
特定澱粉を蒸留水に懸濁し、固形分６％の澱粉懸濁液を調製した。澱粉懸濁液を、ラピッドビスコアナライザー（ＲＶＡ４５００、Ｐｅｒｔｅｎ社製）にて、５０℃から９５℃まで７℃／ｍｉｎで昇温した後９５℃で３分間保持する温度プログラムで加熱した。加熱中の澱粉懸濁液の粘度をパドル回転数１６０ｒｐｍで測定し、粘度の最高値をＲＶＡ最高粘度とした。
<Analysis method>
[RVA maximum viscosity]
The specific starch was suspended in distilled water to prepare a starch suspension having a solid content of 6%. The starch suspension was heated with a rapid viscoanalyzer (RVA4500, manufactured by Perten) under a temperature program of heating from 50 ° C. to 95 ° C. at 7 ° C./min and then holding at 95 ° C. for 3 minutes. The viscosity of the starch suspension during heating was measured at a paddle rotation speed of 160 rpm, and the maximum value of the viscosity was taken as the maximum viscosity of RVA.
＜試験例１＞（方法の検討、澱粉種の検討）
［実施例１〜１２、比較例３〜４］
下記表１に示す配合で、粉粒状組成物を調製した。容器に鶏肉２５切れ（約１０００ｇ）と調味液１５０ｇを入れ、揉みこんで下味をつけた。粉粒状組成物１００ｇを下味のついた鶏肉にまぶして付着させた後、容器を密閉し、４℃の冷蔵庫にて表１に記載の時間、静置した。静置後、１７０℃のサラダ油で５分間油ちょうしてから揚げを得た。
<Test Example 1> (Examination of method, examination of starch species)
[Examples 1 to 12, Comparative Examples 3 to 4]
A powdery granular composition was prepared according to the formulation shown in Table 1 below. 25 slices of chicken (about 1000 g) and 150 g of seasoning liquid were put in a container and kneaded to season. After 100 g of the powdery granular composition was sprinkled on the seasoned chicken and attached, the container was sealed and allowed to stand in a refrigerator at 4 ° C. for the time shown in Table 1. After standing, it was oiled with salad oil at 170 ° C. for 5 minutes and then fried.
［比較例１］
下記表１に示す配合の粉粒状組成物を用いた。鶏肉２５切れ（約１０００ｇ）に調味液１５０ｇを揉みこんで下味をつけた。粉粒状組成物１００ｇに水８０ｇを添加し、バッターを調製した。バッター１８０ｇと下味をつけた鶏肉を混合した。実施例１と同じように１時間静置した。静置後、１７０℃のサラダ油で５分間油ちょうしてから揚げを得た。
[Comparative Example 1]
The powdery granular composition having the composition shown in Table 1 below was used. 25 slices of chicken (about 1000 g) were rubbed with 150 g of seasoning liquid to season them. 80 g of water was added to 100 g of the powdery granular composition to prepare a batter. 180 g of batter and seasoned chicken were mixed. It was allowed to stand for 1 hour in the same manner as in Example 1. After standing, it was oiled with salad oil at 170 ° C. for 5 minutes and then fried.
［比較例２］
下記表１に示す配合の粉粒状組成物を用いた。粉粒状組成物を鶏肉にまぶした後、静置することなく、直ちに油ちょうする以外は、実施例１と同じ条件でから揚げを得た。
[Comparative Example 2]
The powdery granular composition having the composition shown in Table 1 below was used. After sprinkling the powdered and granular composition on the chicken, fried chicken was obtained under the same conditions as in Example 1 except that the chicken was immediately oiled without being allowed to stand.
油ちょう後３時間室温で放冷したから揚げについて、専門パネル１０名にて、以下の評価基準を使用して衣の硬さ、肉のジューシー感を試食評価した。専門パネル１０名の評価点の平均値を算出し、評価点とした。評価結果を表１に示す。 The fried chicken was allowed to cool at room temperature for 3 hours after oiling, and the hardness of the batter and the juiciness of the meat were evaluated by tasting using the following evaluation criteria by 10 expert panels. The average value of the evaluation points of 10 specialized panels was calculated and used as the evaluation points. The evaluation results are shown in Table 1.
（衣の硬さ）
５：衣が非常に硬い
４：衣に硬さがある
３：衣にやや硬さがあり、許容範囲
２：衣が柔らかい
１：衣が非常に柔らかい
（肉のジューシー感）
５：肉のジューシー感を強く感じ、非常に良好
４：肉のジューシー感を感じ、良好
３：肉のジューシー感をやや感じ、許容範囲
２：肉がややパサついており、悪い
１：肉がパサついており、非常に悪い
(Hardness of batter)
5: The batter is very hard 4: The batter is hard 3: The batter is slightly hard and the allowable range 2: The batter is soft 1: The batter is very soft (the juiciness of the meat)
5: Strongly feel the juiciness of the meat, very good 4: Feel the juiciness of the meat, good 3: Slightly feel the juiciness of the meat, tolerance 2: The meat is slightly dry, bad 1: The meat is dry Very bad
特定澱粉を少なくとも１種含有する粉粒状組成物を鶏肉にまぶし、１時間静置させた実施例１〜２、４〜１２のから揚げは、衣が硬く、良好な食感を有しており、肉のジューシー感も感じられるものであった。馬鈴薯澱粉を用いた実施例３のから揚げは、衣の食感は硬かったが、歯切れが悪く、やや食感が悪かった。特定澱粉のＲＶＡ最高粘度を測定したところ、コーンスターチ：２９９ｍＰａ・ｓ、小麦澱粉：８８ｍＰａ・ｓ、馬鈴薯澱粉：６２４０ｍＰａ・ｓ、リン酸架橋馬鈴薯澱粉：２５５０ｍＰａ・ｓ、油脂加工馬鈴薯澱粉：３７２１ｍＰａ・ｓ、酸化馬鈴薯澱粉：２０ｍＰａ・ｓ、漂白タピオカ澱粉：５４０ｍＰａ・ｓ、緑豆澱粉：４４４ｍＰａ・ｓ、漂白エンドウ豆澱粉：１４６ｍＰａ・ｓ、米澱粉：２８０ｍＰａ・ｓあったことから、特定澱粉としては、ＲＶＡ最高粘度が６０００ｍＰａ・ｓ以下であるものが好ましいことが示唆された。また、酸化馬鈴薯澱粉を使用した実施例８は、衣の食感は硬さがあり良好であったが、焦げが生じやすかったため、特定澱粉として加工澱粉を用いる場合は、リン酸架橋澱粉、油脂加工澱粉、漂白澱粉がより好ましいことが示唆された。 The fried chicken of Examples 1 to 2, 4 to 12 in which the chicken meat was sprinkled with a powdery granular composition containing at least one specific starch and allowed to stand for 1 hour had a hard garment and a good texture. The juiciness of the meat was also felt. In the fried chicken of Example 3 using potato starch, the texture of the batter was hard, but the texture was poor and the texture was slightly poor. When the maximum RVA viscosity of the specific starch was measured, corn starch: 299 mPa · s, wheat starch: 88 mPa · s, potato starch: 6240 mPa · s, phosphate-crosslinked potato starch: 2550 mPa · s, oil-processed potato starch: 3721 mPa · s, Oxidized potato starch: 20 mPa · s, bleached tapioca starch: 540 mPa · s, green bean starch: 444 mPa · s, bleached pea starch: 146 mPa · s, rice starch: 280 mPa · s. It was suggested that those having a viscosity of 6000 mPa · s or less are preferable. Further, in Example 8 in which oxidized potato starch was used, the texture of the garment was firm and good, but it was easy to be charred. Therefore, when modified starch was used as the specific starch, phosphoric acid cross-linked starch and fats and oils were used. It was suggested that modified starch and bleached starch are more preferable.
比較例１においては、本技術に係る第１工程を行わないで第２工程のみを行った場合の結果を確認するために、粉粒状組成物を肉にまぶさずに、バッターを肉に被覆させて油ちょうした。比較例１で得られたから揚げは、衣が柔らかく、硬い食感を得られなかった。また、比較例２においては、本技術に係る第２工程を行わないで第１工程のみを行った場合の結果を確認するために、粉粒状組成物を肉にまぶした後、静置することなく、直ちに油ちょうした。比較例２で得られたから揚げは衣が非常に柔らかく、また、肉がややパサついたジューシー感の乏しいものであった。さらに、比較例３〜４においては、特定澱粉を含有しない粉粒状組成物を使用して、第１工程及び第２工程を行った場合の結果を確認するために、特定澱粉が配合されていない粉粒状組成物を肉にまぶした後、肉を１時間静置して、油ちょうした。比較例３〜４のから揚げは、衣を十分な硬さとすることができなかった。 In Comparative Example 1, in order to confirm the result when only the second step is performed without performing the first step according to the present technology, the batter is coated on the meat without sprinkling the powdery granular composition on the meat. Oiled. The fried food obtained in Comparative Example 1 had a soft batter and did not have a hard texture. Further, in Comparative Example 2, in order to confirm the result when only the first step is performed without performing the second step according to the present technology, the powdery granular composition is sprinkled on the meat and then allowed to stand. No, I immediately oiled it. Since the fried food obtained in Comparative Example 2 had a very soft batter and a slightly dry meat, it lacked a juicy feeling. Further, in Comparative Examples 3 to 4, the specific starch is not blended in order to confirm the results when the first step and the second step are performed using the powder granular composition containing no specific starch. After sprinkling the powdery granular composition on the meat, the meat was allowed to stand for 1 hour and oiled. The fried chicken of Comparative Examples 3 to 4 could not make the garment sufficiently hard.
＜試験例２＞（特定澱粉の配合量の検討）
［実施例１３〜１７］
下記表２に示す配合で澱粉を混合し、粉粒状組成物を調製した。試験例１の実施例１と同様の手順でから揚げを製造し、試験例１と同様に衣の硬さと肉のジューシー感を評価した。
<Test Example 2> (Examination of blending amount of specific starch)
[Examples 13 to 17]
Starch was mixed according to the formulation shown in Table 2 below to prepare a powdery granular composition. Fried chicken was produced in the same procedure as in Example 1 of Test Example 1, and the hardness of the garment and the juiciness of the meat were evaluated in the same manner as in Test Example 1.
粉粒状組成物中において、特定澱粉であるコーンスターチの配合割合が増加するにつれて、得られたから揚げの衣の硬さを向上させることができた。 As the blending ratio of cornstarch, which is a specific starch, in the powdery granular composition increased, the hardness of the obtained deep-fried batter could be improved.
＜試験例３＞（静置時間の検討）
［実施例１８〜２３、比較例５］
下記表３に示すとおり、小麦澱粉を粉粒状組成物として用いた。粉粒状組成物がまぶされた肉の静置時間を変更する以外は、試験例１の実施例１と同様の手順でから揚げを製造し、試験例１と同様に衣の硬さと肉のジューシー感を評価した。
<Test Example 3> (Examination of standing time)
[Examples 18 to 23, Comparative Example 5]
As shown in Table 3 below, wheat starch was used as the powdery granular composition. The fried chicken was produced in the same procedure as in Example 1 of Test Example 1 except that the standing time of the meat sprinkled with the powdery granular composition was changed, and the hardness of the batter and the meat were as in Test Example 1. The juiciness was evaluated.
静置時間を３０分以上とすることにより、得られたから揚げの衣の硬さを向上させることができた。なお、静置時間が３０分に満たない比較例５のから揚げは、衣を十分な硬さとすることができなかった。 By setting the standing time to 30 minutes or more, the hardness of the obtained deep-fried batter could be improved. In addition, the fried chicken of Comparative Example 5 in which the standing time was less than 30 minutes could not make the garment sufficiently hard.
＜試験例４＞（前処理工程、第１工程及び第２工程を行った場合の検討）
［実施例２４〜２７］
容器に鶏肉２５切れ（約１０００ｇ）と調味液１５０ｇを入れ、揉みこんで下味をつけた。前処理として、下記表４に示す配合でバッターを調製し、バッター２００ｇと下味をつけた鶏肉を混合した。表４に示す原料の粉粒状組成物１００ｇを、バッターの付着した鶏肉にまぶした。その後、容器を密閉し、４℃の冷蔵庫にて鶏肉を１時間静置した。静置後、１７０℃のサラダ油で５分間油ちょうしてから揚げを製造し、試験例１と同様に衣の硬さと肉のジューシー感を評価した。評価結果を表４に示す。
<Test Example 4> (Examination when the pretreatment step, the first step and the second step are performed)
[Examples 24-27]
25 slices of chicken (about 1000 g) and 150 g of seasoning liquid were put in a container and kneaded to season. As a pretreatment, a batter was prepared according to the formulation shown in Table 4 below, and 200 g of the batter and seasoned chicken were mixed. 100 g of the powder-granular composition of the raw material shown in Table 4 was sprinkled on the chicken meat to which the batter was attached. Then, the container was sealed and the chicken was allowed to stand in a refrigerator at 4 ° C. for 1 hour. After standing, the meat was oiled with salad oil at 170 ° C. for 5 minutes, and then fried chicken was produced, and the hardness of the clothes and the juiciness of the meat were evaluated in the same manner as in Test Example 1. The evaluation results are shown in Table 4.
第１工程の前に、前処理として、バッターを鶏肉に付着させ、その後、第１工程と第２工程を行った実施例２４~２７のから揚げは、衣が硬く、非常に良好な食感を有するとともに肉のジューシー感を更に向上させることができた。バッターに水を使用した実施例２４と比べて、バッターに油脂を使用した実施例２５は、より衣の硬さが向上する傾向があった。また、バッターに小麦粉を使用した実施例２４と比べて、特定澱粉であるコーンスターチを使用した実施例２６は、より衣の硬さが向上する傾向があった。 The fried chicken of Examples 24 to 27, in which the batter was attached to the chicken meat as a pretreatment before the first step and then the first step and the second step were performed, the batter was hard and the texture was very good. And the juiciness of the meat could be further improved. Compared with Example 24 in which water was used for the batter, Example 25 in which oil and fat was used for the batter tended to improve the hardness of the batter. Further, as compared with Example 24 in which wheat flour was used as the batter, in Example 26 in which cornstarch, which is a specific starch, was used, the hardness of the batter tended to be further improved.
Claims (7)
前記粉粒状組成物がまぶされた具材を３０分以上静置する第２工程と、
を少なくとも行う、から揚げの製造方法。 Ingredients include corn starch, wheat starch, potato starch, tapioca starch, green bean starch, pea starch, rice starch, and a powdery granular composition containing at least one specific starch selected from the group consisting of processed starches thereof. The first step of starching and
The second step of allowing the ingredients sprinkled with the powdery granular composition to stand for 30 minutes or more, and
At least do, how to make fried chicken.
前記粉粒状組成物がまぶされた具材を３０分以上静置する第２工程と、
を少なくとも行う、衣の硬さを向上させるから揚げの製造方法。 Ingredients include a powdery granular composition containing at least one specific starch selected from the group consisting of corn starch, wheat starch, potato starch, tapioca starch, green bean starch, pea starch, rice starch and processed starches thereof. The first step of glazing and
The second step of allowing the ingredients sprinkled with the powdery granular composition to stand for 30 minutes or more, and
At least do, how to make fried chicken from improving the hardness of the batter.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2022215557A1 (en) * | 2021-04-07 | 2022-10-13 | 株式会社Ｊ－オイルミルズ | Dusting flour and composition for batter |
| JP7339709B1 (en) | 2023-02-27 | 2023-09-06 | 株式会社豆子郎 | Method for producing soybean meal, soybean meal and processed food |
-
2020
- 2020-03-10 JP JP2020040545A patent/JP2021141819A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2022215557A1 (en) * | 2021-04-07 | 2022-10-13 | 株式会社Ｊ－オイルミルズ | Dusting flour and composition for batter |
| JP7339709B1 (en) | 2023-02-27 | 2023-09-06 | 株式会社豆子郎 | Method for producing soybean meal, soybean meal and processed food |
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