JP4648368B2 - How to cook chicken - Google Patents
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Description
本願発明は、鶏肉の調理方法に関するものである。 The present invention relates to a method for cooking chicken.
鶏肉の調理方法としては、焼く、煮る、揚げる、炒める、蒸す等、多様な方法があり、これら調理方法毎に異なった食感、食味を得ることができるものであり、これらの調理方法に関しては種々の提案がなされている(例えば、特許文献1〜特許文献4参照)。
There are various methods of cooking chicken, such as baking, boiling, frying, frying, steaming, etc., and each cooking method can obtain a different texture and taste. Various proposals have been made (see, for example,
特許文献1は、食肉を焼き調理する方法であって、調理する際にイワシ筋肉由来ペプチドを添加することで保水性のあるふっくらとした仕上がりを得る調理方法を開示している。
特許文献2は、鶏肉を揚げ調理する方法であって、ダマ粉のうち粉を用いることで、冷凍肉であっても衣のサクサク感を得ることができる調理方法を開示している。 Patent Document 2 discloses a cooking method in which chicken is fried and cooked, and a crunchy feeling of clothing can be obtained even if it is frozen meat by using powder of dama flour.
特許文献3は、鶏肉を挽肉にして調理する場合の調理方法であって、挽肉を混練して凍結させ、これを細かく切って油で揚げることで、酒のつまみやおやつとして食し得るようにする調理方法を開示している。 Patent Document 3 is a cooking method in the case of cooking chicken meat as ground meat, kneading the ground meat, freezing it, cutting it into fine pieces and frying it with oil so that it can be eaten as a snack or snack for sake. A cooking method is disclosed.
特許文献4は、焼き鳥の調理方法であって、一旦焼き上げて冷凍保存した焼き鳥を電子レンイで加熱する際の焼き方を開示するものである。 Patent document 4 is a method for cooking yakitori, which discloses a method of baking when a yakitori that has been once baked and frozen and stored is heated with an electronic lane.
ところで、鶏肉を食する場合、鶏肉を調理した後、これを直接食するのが一般的であって、上掲各特許文献に開示される調理方法も、このような食し方を前提としたものである。 By the way, when eating chicken, it is common to eat chicken directly after cooking it, and the cooking methods disclosed in the above-mentioned patent documents are also premised on such eating methods. It is.
しかし、鶏肉は、調理後、これを直接食するほかに、調理された鶏肉を他の食材とともに他の料理の食材として用いることも考えられる。例えば、通常、「タコ焼き」は蛸の小片を小麦粉主体の生地材に包み込んで焼くことで得られるが、この蛸の小片に代えて調理済み鶏肉の小片を用いることも考えられる。 However, it is also conceivable to use cooked chicken as an ingredient for other dishes together with other ingredients, in addition to eating the chicken directly after cooking. For example, “octopus baked” is usually obtained by wrapping a piece of rice cake in a dough material mainly composed of flour, and it is also conceivable to use a piece of cooked chicken instead of this piece of rice cake.
このように調理済み鶏肉を他の料理の食材として用いる場合、この調理済み鶏肉は、これがその料理の適した独特の風味、食感等をもち、且つこれらが安定的に供給されることが必要であり、そのためには従来一般的な鶏肉の調理方法と異なる新しい調理方法が必要となる。 When cooked chicken is used as an ingredient for other dishes in this way, the cooked chicken must have a unique flavor and texture suitable for the dish, and these must be stably supplied. For this purpose, a new cooking method different from the conventional chicken cooking method is required.
しかるに、このような観点に基づく鶏肉の調理方法及び鶏肉調理品については未だ有用な提案がなされていないというのが実情である。 However, the fact is that no useful proposal has yet been made for a method of cooking chicken and a cooked chicken product based on such a viewpoint.
そこで本願発明では、新規な発想に基づく鶏肉の調理方法を提案することを目的としてなされたものである。 Accordingly, the present invention has been made for the purpose of proposing a method for cooking chicken based on a novel idea.
本願発明ではかかる課題を解決するための具体的手段として次のような構成を採用している。 In the present invention, the following configuration is adopted as a specific means for solving such a problem.
本願発明に係る鶏肉の調理方法では、素材鶏肉として親鶏肉を用いてこれを1cm3程度の大きさの略サイコロ状に切って調理用鶏肉とする第1調理工程と、上記調理用鶏肉に、食塩を薄く振りかけ、さらにカレーパウダーを薄く振りかけて揉み込んだのち、重石を載せる等の手段による加圧状態下で4〜6℃の温度で20〜24時間程度冷蔵保存して下味のついた一次調理品を得る第2調理工程と、冷蔵保存した後の上記一次調理品をカレールーと混ぜて味を調えて二次調理品を得る第3調理工程と、上記二次調理品を、カレールーの水分と該二次調理品からの滲出油脂のみで、強火にて煮込んで水分を蒸発させた後、さらに表面に適度の焼き色がつく程度まで弱火で焼いて鶏肉調理品を得る第4調理工程で構成されることを特徴としている。 In the method for cooking chicken according to the present invention, the first cooking step of using parent chicken as raw chicken and cutting it into a roughly dice with a size of about 1 cm3 to make chicken for cooking, and the above chicken for cooking, Sprinkle thinly with salt, sprinkle with curry powder thinly, and then store under refrigeration at 4-6 ° C for 20-24 hours under pressure by means such as placing heavy stones. A second cooking step for obtaining a cooked product, a third cooking step for preparing the secondary cooked product by adjusting the taste by mixing the primary cooked product after refrigerated storage with Carreru, In the fourth cooking step, only the exuded oil and fat from the secondary cooked product is boiled on a high heat to evaporate the moisture, and then further baked on a low heat to the extent that an appropriate grilled color is formed on the surface to obtain a chicken cooked product Characterized by composition .
尚、上記「cm3」の表記は、立方センチメートルのことである(特許請求の範囲中の「cm3」も、以下に記載した「cm3」も同じである)。The notation of “cm 3” is cubic centimeter (“cm 3” in the claims is the same as “cm 3” described below).
本願発明に係る鶏肉の調理方法によれば、以下のような効果が得られる。 According to the method for cooking chicken according to the present invention, the following effects are obtained.
第1調理工程では、素材鶏肉として親鶏肉を用いることから、例えば、若鶏肉を用いる場合に比して、食したときに適度の歯応えを得ることができる。また、これを1cm3程度の大きさの略サイコロ状に切って用いることから、調理時の味の浸透作用が促進される。 In the first cooking step, since the parent chicken is used as the raw chicken, it is possible to obtain an appropriate crunch when eaten, for example, as compared with the case of using young chicken. Moreover, since this is cut into a substantially dice having a size of about 1 cm 3 and used, the taste permeation effect during cooking is promoted.
第2の調理工程では、調理用鶏肉に、食塩を薄く振りかけ、さらにカレーパウダーを薄く振りかけて揉み込むことで、該調理用鶏肉に食塩及びカレーパウダーが万遍なくからめられる。このように、食塩及びカレーパウダーが万遍なくからめられた調理用鶏肉を重石を載せる等の手段による加圧状態下で20〜24時間程度冷蔵保存することで、下味が十分に浸透した一次調理品が得られる。 In a 2nd cooking process, salt is sprinkled thinly to cooking chicken, and also curry powder is sprinkled thinly, and salt and curry powder are entangled uniformly in this cooking chicken. In this way, cooking chicken with salt and curry powder entangled uniformly is refrigerated and stored for about 20 to 24 hours under pressure by means such as placing heavy stones, and the primary cooking with sufficient penetration of the taste is achieved. Goods are obtained.
第3調理工程では、冷蔵保存した後の一次調理品をカレールーと混ぜて味を調える。これによって、加熱調理の下準備が完了する。 In the third cooking step, the primary cooking product after refrigerated storage is mixed with Carrero to adjust the taste. Thus, preparation for cooking is completed.
第4調理工程では、加熱調理の下準備が完了した二次調理品を、カレールーの水分と該二次調理品からの滲出油脂のみで、強火にて煮込んで水分を蒸発させることで、短時間でカレー味が十分に滲み込み、さらにこれをその表面に適度の焼き色がつく程度まで弱火で焼くことで、その風味、旨みが閉じ込められる。 In the fourth cooking step, the secondary cooking product that has been prepared for cooking under heat is simmered in high heat only with the moisture of the curry roux and the exuded oil and fat from the secondary cooking product to evaporate the moisture for a short time. The curry taste soaks well, and the flavor and umami are confined by baking with low heat until the surface has an appropriate baking color.
以上のように、上記第1調理工程から第4調理工程を経ることで、従来に無い新規な食感、食味等をもち、食しておいしい鶏肉調理品が得られる。 As described above, by passing through the first cooking step to the fourth cooking step, a delicious chicken cooked food having a novel texture and taste that is not found in the past can be obtained.
尚、本願発明に係る鶏肉の調理方法で調理された鶏肉調理品は、タコ焼きの具材として用いることができるが、食塩とカレーパウダーで下味がつけられた1cm3程度の大きさの略サイコロ状の親鶏肉をカレールーで煮込んだのち焼き上げて得られたるものであることから、該鶏肉調理品は、カレー風味が浸透し且つ焼き調理によってその旨みが閉じ込められた状態であり、その食感、食味等が安定して得られ且つこれが持続することから、これをタコ焼きの具材として使用してもその食感、食味等がそのままタコ焼きに生かされる。 The cooked chicken cooked by the method for cooking chicken according to the present invention can be used as an ingredient for octopus grilling, but it is approximately in the form of a dice with a size of about 1 cm3 seasoned with salt and curry powder. The chicken is cooked after currying it with curry roux and then baked, so the cooked chicken product is in a state where the curry flavor has permeated and the taste is confined by grilling, its texture, taste Etc. can be stably obtained and this can be sustained, so even if it is used as an ingredient for octopus grilling, its texture, taste, etc. are utilized as it is in octopus grilling.
以下、本願発明に係る鶏肉の調理方法を好適な実施形態に基づいて具体的に説明する。 Hereinafter, the method for cooking chicken according to the present invention will be described in detail based on preferred embodiments.
この発明に係る鶏肉の調理方法は、鶏肉に所要の味付けをして煮調理及び焼き調理を行なうことで、今までに無い新しい食感、風味(特にカレー風味)等をもった鶏肉調理品を得るものであり、またこの調理方法により得られた鶏肉調理品は、例えば、タコ焼きにおける「蛸の小片」の代用等として他の料理に用いることで新規な料理を創作するに好適なものである。 The method of cooking chicken according to the present invention is to prepare a chicken product having a new texture, flavor (especially curry flavor), etc., which has never been achieved by seasoning the chicken with the required seasoning and cooking and baking. The chicken cooked product obtained by this cooking method is suitable for creating a new dish by, for example, using it as a substitute for “small piece of salmon” in octopus grilling. .
先ず、鶏肉の調理方法について、図1に示す作業フローを参照して説明する。 First, a method for cooking chicken will be described with reference to the work flow shown in FIG.
この調理方法は、次述する第1調理工程から第4調理工程までの四つの調理工程を経るものである。以下、これら各調理工程を順次説明する。 This cooking method goes through four cooking steps from a first cooking step to a fourth cooking step described below. Hereinafter, each of these cooking steps will be described sequentially.
I:第1調理工程
第1調理工程は、調理用鶏肉を得る工程である。
I: First cooking step The first cooking step is a step of obtaining chicken for cooking.
先ず、素材鶏肉として親鶏肉を用いる。このように親鶏肉を用いるのは、例えば、若鶏肉を用いた場合には、肉質が比較的柔らかいことから、これを加熱調理したとき「歯応え」が少なくなるが、親鶏肉を用いた場合には加熱調理後においても適度の「歯応え」が得られ、特に、これをそのまま食するのではなく、他の料理の食材として用いるような場合にこの「歯応え」によって好ましい食感が得られることになる。また、この場合、この「歯応え」を得るという観点から、親鶏肉のうちでも、特に「もも肉」を使用するのが好適である。 First, parent chicken is used as raw chicken. The use of parent chicken in this way is, for example, when young chicken is used, since the meat quality is relatively soft, when it is cooked, there is less “crispness”, but when using chicken chicken Is able to obtain an appropriate “crisp” even after cooking, especially when it is used as an ingredient in other dishes, rather than being eaten as it is. Become. In this case, from the viewpoint of obtaining this “crispiness”, it is particularly preferable to use “thigh meat” among parent chicken meat.
次に、この親鶏肉を所定大きさの略サイコロ状に切って、これを以後の加熱調理に供される「調理用鶏肉」とする。このように、略サイコロ状に切って使用することで、例えば、販売形体の肉塊のまま使用する場合に比して、表面積の体積比が大きくなり、それだけ下味等の浸透が促進され、味の良く滲み込んだ鶏肉(次述する「一次調理品」である)が得られる。また、この場合、サイコロ状の大きさは、調理後の鶏肉(即ち、「後述する鶏肉調理品」)を他の料理の食材として用いる場合には、該他の料理の内容に照らして任意に設定されるが、例えば、この鶏肉調理品を「タコ焼き」の蛸片に代えてその具材として用いるような場合には、1cm3程度とするのが好適である。 Next, this parent chicken is cut into a substantially dice having a predetermined size, and this is used as “cooking chicken” to be used for the subsequent cooking. In this way, by cutting into a substantially dice shape, for example, the volume ratio of the surface area becomes larger compared to the case where it is used as a lump of the sales form, so that the penetration of the lower taste and the like is promoted, and the taste is increased. Of chicken soaked well (which is the “primary cooked product” described below). In this case, the size of the dice can be arbitrarily determined in light of the contents of the other dishes when the cooked chicken (that is, “cooked chicken products to be described later”) is used as an ingredient for other dishes. For example, when this chicken cooked product is used as an ingredient in place of the “octopus baked” rice cake, it is preferably about 1 cm 3 .
II:第2調理工程
第2調理工程は、上記「調理用鶏肉」に下味を付ける工程である。
II: Second cooking step The second cooking step is a step of seasoning the above "cooking chicken".
先ず、上記「調理用鶏肉」に食塩を薄く振りかけ、さらに、カレーパウダーを薄く振りかける。そして、これを2〜3分程度、軽く手で揉み込んで、該調理用鶏肉に食塩及びカレーパウダーをその表面に万遍なくからませる。 First, a thin salt is sprinkled on the “cooking chicken”, and then curry powder is thinly sprinkled. Then, it is lightly rubbed by hand for about 2 to 3 minutes, and the chicken for cooking is uniformly entangled with salt and curry powder on its surface.
ここで、下味用に「食塩」を用いたが、この「食塩」とは所謂「イオン交換塩」であって、塩化ナトリウムの純度が高く、不純物が少ない塩であることから、「調理用鶏肉」への浸透性が良好である。これに対して、多く市販されている再加工塩、即ち、イオン交換塩にミネラル、にがり等を添加して得られた塩は浸透性が悪く下味用としては適しない。このため、ここでは下味材として「食塩」を用いたものである。 Here, “salt” was used for the savory taste, but this “salt” is a so-called “ion exchange salt”, which is a salt with high purity of sodium chloride and less impurities. ”Is good. On the other hand, many commercially available reprocessed salts, that is, salts obtained by adding minerals, bitterns, etc. to ion-exchange salts have poor permeability and are not suitable for use as a seasoning. For this reason, "salt" is used here as a seasoning material.
尚、ここで、「調理用鶏肉」100g当りの、下味材としての食塩及びカレーパウダーの使用量の目安は、以下の通りである。 In addition, the standard of the usage-amount of the salt and curry powder as a seasoning material per 100g of "chicken for cooking" here is as follows.
食塩:1.5〜2.0g/100g
カレーパウダー:7〜8g/100g
また、カレーパウダーを下味材に用いたのは、次工程のカレールーによる煮込みのみでは、カレーの香りとか、辛さのあるカレー風味を十分に出すことができないため、カレーパウダーを用いて「調理用鶏肉」にカレー味を十分に浸透させるようにしたものである。
Salt: 1.5-2.0g / 100g
Curry powder: 7-8g / 100g
In addition, curry powder was used as a seasoning material because the curry aroma and spicy curry flavor could not be fully produced only by boiling in the next step, using curry powder. The chicken is made to fully penetrate the curry flavor.
次に、上述のようにして、食塩及びカレーパウダーがその表面に万遍なくからめられた「調理用鶏肉」を、例えば、重石を載せる等の手段で適度に加圧した状態で、これを冷蔵庫において20〜24時間保存する。 Next, as described above, the “cooking chicken” in which the salt and curry powder are uniformly entangled on the surface thereof is appropriately pressed by means of, for example, placing a heavy stone or the like in a refrigerator. Store for 20-24 hours.
ここで、加圧保存するのは、加圧によって「調理用鶏肉」の水分を排出させて食塩及びカレーパウダーの浸透を促進させるためである。また、保存時間を20〜24時間としたのは、経験的に、20時間以下では食塩等の浸透が不十分となり、また24時間以上では浸透が過度になることが知見されたことに基づくものである。さらに、冷蔵庫で冷保存するのは、「調理用鶏肉」の醗酵を抑制して肉質を維持させるためである。なお、冷保存の好適温度は、4〜6℃程度である。 Here, the reason for storing under pressure is to promote the penetration of salt and curry powder by discharging the moisture of “cooking chicken” by pressurization. The storage time of 20 to 24 hours is empirically based on the fact that the penetration of salt and the like is insufficient at 20 hours or less, and that the penetration is excessive at 24 hours or more. It is. Furthermore, the cold storage in the refrigerator is to suppress the fermentation of “cooking chicken” and maintain the meat quality. In addition, the suitable temperature of cold storage is about 4-6 degreeC.
このような加圧状態での冷保存によって、上記「調理用鶏肉」に十分に下味がつけられた、「一次調理品」が得られる。 By such cold storage in a pressurized state, a “primary cooked product” in which the above “cooking chicken” is sufficiently seasoned is obtained.
III:第3調理工程
第3調理工程は、冷蔵保存した後の「一次調理品」をカレールーと混ぜて味を調えて「二次調理品」を得る工程であり、この工程を経ることで、加熱調理の下準備が完了する。
III: Third cooking step The third cooking step is a step of mixing the "primary cooked product" after refrigerated storage with Carrero to adjust the taste to obtain a "secondary cooked product". Preparation for cooking is completed.
ここで、カレールーを混ぜたのは、次工程の加熱調理において余分な水分を加えることなく、カレールーの水分で煮込むことで、カレー味を十分に滲みこませるためである。 Here, the reason why the curry is mixed is that the curry taste is sufficiently infiltrated by simmering with the moisture of the curry without adding extra moisture in the next cooking process.
IV:第4調理工程
第4調理工程は、上記「二次調理品」を加熱調理し、目的とする「鶏肉調理品」を得る工程である。
IV: Fourth Cooking Process The fourth cooking process is a process in which the “secondary cooked product” is cooked to obtain a target “chicken cooked product”.
この調理工程では、先ず、カレールーと混ぜあわされた上記「二次調理品」を、フライパンを用いて、強火で煮込む。この煮込みは、加水を行なうことなく、カレールーの水分と上記「二次調理品」からの滲出油脂のみで行なわれ、該水分を次第に蒸発させるものであることから、短時間でカレー味が十分に滲み込み、濃厚なカレー味に仕上げられる。 In this cooking step, first, the above-mentioned “secondary cooked product” mixed with Carrero is boiled on a high heat using a frying pan. This stew is performed only with the moisture of the curry roux and the exuded fats and oils from the above-mentioned “secondary cooked product” without adding water, and the moisture is gradually evaporated. Bleeding and finished with rich curry.
水分が蒸発し、煮る状態から焼く状態に移行したと思われる時点で調理火力を強火から弱火に切換え、この弱火で表面に適度の焼き色がつく程度まで、さらに焼いて、火を止める。 When the water has evaporated and when it is considered that the state has shifted from a boiled state to a baked state, the cooking power is switched from a high heat to a low heat, and this low heat is further baked to an appropriate baking color to stop the fire.
このような焼き調理によって、風味、旨みが鶏肉内に閉じ込められ、食感、食味等に特徴をもち、食しておいしい鶏肉調理品が得られるものである。 By such baked cooking, flavor and umami are confined in the chicken, which is characterized by texture, taste and the like, and can be eaten to obtain a delicious cooked chicken product.
そして、上記各調理工程を経ることで、同様の食感、食味、風味等をもつ鶏肉調理品を安定的に供給できることから、該鶏肉調理品を他の料理の食材として用いることが可能となる。 And by passing through each said cooking process, since the chicken cooked product with the same texture, taste, flavor, etc. can be supplied stably, it becomes possible to use this cooked chicken product as an ingredient of other dishes. .
ここで、鶏肉調理品を他の料理の食材として用いる一例として、該鶏肉調理品を「タコ焼き」の蛸小片の代用として使用する場合について説明する。 Here, as an example of using the cooked chicken product as an ingredient for other dishes, a case where the cooked chicken product is used as a substitute for a small piece of “takoyaki” will be described.
先ず、所要量の小麦粉に、みじん切りしたキャベツ及び粉鰹に混ぜ、これに水を加えて練り込んで生地を作る。 First, mix the chopped cabbage and flour into the required amount of flour, add water and knead to make dough.
上記生地を、タコ焼き器で焼き、その上に、1cm3程度の略サイコロ状に仕上げられた上記鶏肉調理品を入れ、全体を反転させながら球状に成形し、その表面をこんがりと焼き上げる。焼き上がったタコ焼きにソースをかけ、更に粉鰹を振りかけて仕上げる。 The dough is baked in an octopus baking machine, and the above-mentioned cooked chicken finished in a roughly dice shape of about 1 cm 3 is placed on it, shaped into a spherical shape while reversing the whole, and the surface is baked with a crisp surface. Add the sauce to the baked octopus, and sprinkle it with powder.
これで、カレー風味の鶏肉を代用した新創作の「タコ焼き」が得られる。 This will give you a new “Takoyaki” that uses curry-flavored chicken instead.
Claims (1)
上記調理用鶏肉に、食塩を薄く振りかけ、さらにカレーパウダーを薄く振りかけて揉み込んだのち、重石を載せる等の手段による加圧状態下で4〜6℃の温度で20〜24時間程度冷蔵保存して下味のついた一次調理品を得る第2調理工程と、
冷蔵保存した後の上記一次調理品をカレールーと混ぜて味を調えて二次調理品を得る第3調理工程と、
上記二次調理品を、カレールーの水分と該二次調理品からの滲出油脂のみで、強火にて煮込んで水分を蒸発させた後、さらに表面に適度の焼き色がつく程度まで弱火で焼いて鶏肉調理品を得る第4調理工程で構成されることを特徴とする鶏肉の調理方法。 A first cooking step using parent chicken as raw material chicken and cutting it into a roughly dice of about 1 cm3 to make chicken for cooking;
Sprinkle thin salt on the above-mentioned cooking chicken, sprinkle the curry powder thinly, and then refrigerate at a temperature of 4-6 ° C for about 20-24 hours under pressure by means such as placing a heavy stone. A second cooking step to obtain a primary cooked product with a taste;
A third cooking step in which the primary cooked product after refrigerated storage is mixed with Carrero to adjust the taste to obtain a secondary cooked product,
Bake the above-mentioned secondary cooked product with only the moisture of the curry roux and the exuded oil and fat from the secondary cooked product, boil it over high heat and evaporate the water. A method for cooking chicken, characterized in that the method comprises a fourth cooking step for obtaining a cooked chicken product.
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JPS62220139A (en) * | 1986-03-24 | 1987-09-28 | 日本同和株式会社 | Method for modifying meat quality |
JPH02299567A (en) * | 1989-05-15 | 1990-12-11 | Marudai Shokuhin Kk | Method for aging meat |
JPH03224464A (en) * | 1990-01-30 | 1991-10-03 | Tsutomu Sago | Softened tasty food of animal meat, fish meat and spawn by miso (fermented soybean paste) or the like |
JPH057476A (en) * | 1991-06-28 | 1993-01-19 | Ajinomoto Co Inc | Improvement of meat quality |
JP2007061015A (en) * | 2005-08-31 | 2007-03-15 | Ikeda Shokken Kk | Spice and method for processing the same |
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JPS62220139A (en) * | 1986-03-24 | 1987-09-28 | 日本同和株式会社 | Method for modifying meat quality |
JPH02299567A (en) * | 1989-05-15 | 1990-12-11 | Marudai Shokuhin Kk | Method for aging meat |
JPH03224464A (en) * | 1990-01-30 | 1991-10-03 | Tsutomu Sago | Softened tasty food of animal meat, fish meat and spawn by miso (fermented soybean paste) or the like |
JPH057476A (en) * | 1991-06-28 | 1993-01-19 | Ajinomoto Co Inc | Improvement of meat quality |
JP2007061015A (en) * | 2005-08-31 | 2007-03-15 | Ikeda Shokken Kk | Spice and method for processing the same |
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