JP6986984B2 - Low-salt to fried chicken mix, low-salt to fried chicken manufacturing method and taste improvement method - Google Patents
Low-salt to fried chicken mix, low-salt to fried chicken manufacturing method and taste improvement method Download PDFInfo
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Description
本発明は、減塩と嗜好性との両立が可能な減塩から揚げ用ミックス並びに減塩から揚げの製造方法及び呈味改善方法に関する。 The present invention relates to a salt-reduced to fried chicken mix, a salt-reduced to fried chicken production method, and a taste improving method, which can achieve both salt reduction and palatability.
から揚げは、各種の食材からなる具材の表面に衣材を付着させて油ちょうすることで得られる揚げ物食品である。一般的にから揚げの衣材は、粉末状の衣材を具材にまぶして用いるブレダータイプと、水溶きした液状の衣材を具材に絡めて用いるバッタータイプとに分類される。いずれのタイプの衣材を用いても、油ちょうによって、具材は、衣材により直接揚げ油に触れることなく加熱されてジューシーに仕上がり、衣材は、揚げ油に直接触れることで水分が蒸発してサクサクとした乾いた食感の衣となる。 Karaage is a fried food that is obtained by attaching clothing to the surface of ingredients made of various ingredients and oiling them. Generally, fried chicken batter is classified into a batter type in which powdered batter is sprinkled on the ingredients and a batter type in which water-soluble liquid batter is entwined with the ingredients. Regardless of the type of batter, the oil batter heats the ingredients to a juicy finish without touching the frying oil directly, and the batter evaporates moisture by directly touching the frying oil. The batter has a crispy, dry texture.
から揚げは、その油ちょう中に衣(衣材)の水分が蒸発し、周辺に存する揚げ油が内部に浸透するため、含油量が比較的多く、油の風味を味わう料理とも言えるが、一方で、油っぽく飽きられやすいという問題がある。この問題に対応するため、から揚げは味付けが濃くなる傾向があり、特に食塩が多用されて塩分が比較的多く含有される傾向がある。から揚げに塩分を多めに含めておかないと、揚げ物食品としては味気ない、物足りないものとなり、油っぽさが際立ってしまうためである。 Karaage is a dish that has a relatively high oil content and tastes the flavor of oil because the water content of the clothes (clothing material) evaporates in the oil and the frying oil that exists in the surroundings permeates the inside. There is a problem that it is oily and easy to get bored. In order to deal with this problem, karaage tends to be heavily seasoned, and in particular, salt is frequently used and tends to contain a relatively large amount of salt. This is because if the fried chicken does not contain a large amount of salt, it will be dull and unsatisfactory as a fried food, and the oiliness will be noticeable.
しかし、食塩(ナトリウム)は過剰摂取により、高血圧などの症状を示し、脳卒中などの循環器系疾患の発症リスクを高めることが示唆されている。わが国では標準的な食塩摂取量の基準が定めらており、これを目安に食塩摂取量を低減することが推奨されている。こうした背景の下、近年の食の健康志向の高まりもあって、消費者の減塩嗜好が強まっており、から揚げについても、ナトリウム含有量が通常よりも低減された減塩から揚げが注目されている。 However, it has been suggested that excessive intake of salt (sodium) causes symptoms such as hypertension and increases the risk of developing cardiovascular diseases such as stroke. In Japan, standard salt intake standards have been established, and it is recommended to reduce salt intake based on these standards. Against this background, consumers are becoming more and more interested in reducing salt due to the growing health consciousness of food in recent years, and with regard to fried chicken, attention is being paid to fried chicken with reduced sodium content than usual. ing.
減塩から揚げは、塩味をはじめとする呈味が不足気味であるため、油っぽく飽きやすいものとなりがちである。そこで、減塩から揚げの表面に極少量の食塩等の調味料を均一に付着させて味付けをすることで、少量の塩分でも塩味を感じられるようにする方法が提案されている。しかし、から揚げの表面に極少量の調味料を均一付着させることは容易ではなく、実際にそれを試みても、1個のから揚げの中に塩味の濃い部分と薄い部分とが混在する状態となってしまうことが多く、そのような塩味が部分的に異なる減塩から揚げでは、塩味に対する不満が噴出し、喫食の際に塩味が足りないと感じた人が食塩を振りかけてしまう場合があり、せっかくの減塩の意義が薄れてしまうことになる。 Deep-fried chicken with low salt tends to be oily and easy to get tired of because it lacks saltiness and other flavors. Therefore, there has been proposed a method of uniformly adhering a very small amount of seasoning such as salt to the surface of fried chicken to make it possible to feel the salty taste even with a small amount of salt. However, it is not easy to evenly attach a very small amount of seasoning to the surface of fried chicken, and even if you actually try it, a state where salty parts and light parts are mixed in one fried chicken. In the case of deep-fried chicken with a partially different salty taste, dissatisfaction with the salty taste may spurt out, and people who feel that the salty taste is insufficient at the time of eating may sprinkle salt. Yes, the significance of salt reduction will be diminished.
減塩食品の呈味改善を図った技術として、例えば特許文献1には、従来の液状醤油は揚げ物などの食品にかけると染み込むためにかけすぎを助長し、過剰な塩分摂取を引き起こすおそれがあることから、液状醤油に代わるものとして、モズクをすり潰したものに醤油を加えて煮詰めた醤油が記載されており、特許文献1記載の醤油によれば、少量で味付けができ、減塩が達成できるとされている。しかし特許文献1記載の醤油には、前述した、食品の表面に少量を均一付着させ難いという問題が依然として残っており、減塩効果に改善の余地がある。 As a technique for improving the taste of low-salt foods, for example, Patent Document 1 states that conventional liquid soy sauce soaks into foods such as fried foods and promotes overspraying, which may cause excessive salt intake. Therefore, as an alternative to liquid soy sauce, soy sauce that is made by adding soy sauce to mashed mozuku and boiling it is described. According to the soy sauce described in Patent Document 1, it can be seasoned with a small amount and salt reduction can be achieved. Has been done. However, the soy sauce described in Patent Document 1 still has the above-mentioned problem that it is difficult to uniformly adhere a small amount to the surface of food, and there is room for improvement in the salt reduction effect.
また特許文献2には、減塩飲食品に、植物性蛋白質加水分解物及び酵母エキスの一方のみを配合しただけでは、塩味不足によって損なわれたおいしさを付与する効果に乏しいが、両方を配合した場合には、減塩飲食品に塩味を付与することなくおいしさを付与できることが記載されている。 Further, in Patent Document 2, if only one of the vegetable protein hydrolysate and the yeast extract is blended in the low-salt food and drink, the effect of imparting the deliciousness impaired by the lack of saltiness is poor, but both are blended. In that case, it is described that the deliciousness can be imparted to the low-salt food or drink without imparting saltiness.
本発明の課題は、塩分が少なくても呈味性が通常のから揚げに劣らず、高い嗜好性を維持しながら減塩が可能な、減塩から揚げ用ミックス並びに減塩から揚げの製造方法及び呈味改善方法を提供することである。 The subject of the present invention is a low-salt to fried chicken mix and a method for producing low-salt to fried chicken, which are not inferior in taste to normal fried chicken even if the salt content is low and can reduce salt while maintaining high palatability. And to provide a method for improving taste.
本発明は、酵母エキス0.3〜2.5質量%と、クエン酸0.01〜0.5質量%とを含有し、且つクエン酸の含有量が酵母エキスの含有量以下である、減塩から揚げ用ミックスである。 The present invention contains 0.3 to 2.5% by mass of yeast extract and 0.01 to 0.5% by mass of citric acid, and the content of citric acid is less than or equal to the content of yeast extract. A mix for fried from salt.
また本発明は、食塩相当量が非減塩から揚げ用衣材のそれと比較して減量されている、減塩から揚げ用衣材を用いた減塩から揚げの製造方法であって、前記減塩から揚げ用衣材の固形分中に、酵母エキス0.3〜2.5質量%と、クエン酸0.01〜0.5質量%とが含有され、且つクエン酸の含有量が酵母エキスの含有量以下である、減塩から揚げの製造方法である。 Further, the present invention is a method for producing salt-reduced to fried chicken using a salt-reduced to fried chicken material in which the equivalent amount of salt is reduced as compared with that of the non-salt to fried chicken material. The solid content of fried chicken from salt contains 0.3 to 2.5% by mass of yeast extract and 0.01 to 0.5% by mass of citric acid, and the content of citric acid is yeast extract. It is a method for producing fried chicken from low salt, which is less than or equal to the content of.
また本発明は、食塩相当量が非減塩から揚げ用衣材のそれと比較して減量されている、減塩から揚げ用衣材を用いた減塩から揚げの呈味改善方法であって、前記減塩から揚げ用衣材の固形分中に、酵母エキス0.3〜2.5質量%と、クエン酸0.01〜0.5質量%とが含有され、且つクエン酸の含有量が酵母エキスの含有量以下である、減塩から揚げの呈味改善方法である。 Further, the present invention is a method for improving the taste of salt-reduced to fried chicken using salt-reduced to fried chicken, in which the equivalent amount of salt is reduced as compared with that of non-salt-fried chicken. The solid content of the fried chicken from the reduced salt content contains 0.3 to 2.5% by mass of yeast extract and 0.01 to 0.5% by mass of citric acid, and the content of citric acid is high. It is a method for improving the taste of fried chicken from low salt, which is less than the content of yeast extract.
本発明によれば、塩分が少なくても呈味性が通常のから揚げに劣らず、高い嗜好性を維持しながら減塩が可能な減塩から揚げが得られる。 According to the present invention, even if the salt content is low, the taste is not inferior to that of normal fried chicken, and fried chicken can be obtained from low-salt fried chicken, which can reduce salt while maintaining high palatability.
本発明の減塩から揚げ用ミックスは、酵母エキス及びクエン酸の両方を含有する点で特徴付けられる。両成分を含有するから揚げ用ミックスは、塩分を低減しても塩味をはじめとする呈味の不足が感じられにくいため、該ミックスを用い且つ塩分が通常よりも減量された減塩から揚げは、減塩と嗜好性とが高いレベルで両立されたものとなる。 The low-salt to fried chicken mix of the present invention is characterized in that it contains both yeast extract and citric acid. Since the fried chicken mix contains both components, it is difficult to feel the lack of taste such as saltiness even if the salt content is reduced. , Salt reduction and palatability are compatible at a high level.
本発明で用いる酵母エキスは、酵母からの抽出物であり、形態は特に制限されず、液体でもよく、液体の酵母エキスを乾燥して得られる粉末でもよい。本発明では、2種以上の酵母エキスを組み合わせて用いることができる。また、酵母としては食用に利用できる酵母であれば特に制限されないが、好ましい酵母として例えば、サッカロマイセス・セルビシエ等のサッカロマイセス属酵母、トルラ酵母を例示できる。特にサッカロマイセス・セルビシエは、ビール酵母、ワイン酵母、パン酵母などとして広く利用されており、酵母エキスの風味自体も食品の風味を阻害しないため、本発明で好ましく用いられる。また、酵母エキスを得るための酵母からの抽出法は特に制限されず、一般的な粉砕法、溶媒抽出法、酸分解法、酵素分解法等を適宜利用できる。 The yeast extract used in the present invention is an extract from yeast, and its form is not particularly limited, and it may be a liquid or a powder obtained by drying a liquid yeast extract. In the present invention, two or more kinds of yeast extracts can be used in combination. The yeast is not particularly limited as long as it can be used for food, and examples of preferred yeast include Saccharomyces yeast such as Saccharomyces cervicie and Torula yeast. In particular, Saccharomyces cerevisiae is widely used as brewer's yeast, wine yeast, baker's yeast and the like, and the flavor of yeast extract itself does not inhibit the flavor of food, and is therefore preferably used in the present invention. Further, the extraction method from yeast for obtaining yeast extract is not particularly limited, and a general pulverization method, solvent extraction method, acid decomposition method, enzymatic decomposition method and the like can be appropriately used.
酵母エキスの含有量は、本発明の減塩から揚げ用ミックスの全質量に対して0.3〜2.5質量%であり、好ましくは0.8〜2質量%である。酵母エキスの含有量が0.3質量%未満であると、ミックス中の塩分を減量した場合にそれに伴う塩味の低減を補う効果が低下するため、該ミックスを用いて得られた減塩から揚げの嗜好性が低下するおそれがある。また、酵母エキスの含有量が2.5質量%を超えると、酵母の風味が強くなり過ぎる結果、から揚げの風味に悪影響が出るおそれがある。 The content of the yeast extract is 0.3 to 2.5% by mass, preferably 0.8 to 2% by mass, based on the total mass of the salt-reduced to fried chicken mix of the present invention. If the content of yeast extract is less than 0.3% by mass, the effect of compensating for the accompanying reduction in saltiness when the salt content in the mix is reduced is reduced, so fried chicken from the salt reduction obtained using the mix. May reduce the taste of yeast. Further, if the content of the yeast extract exceeds 2.5% by mass, the yeast flavor becomes too strong, and as a result, the fried chicken flavor may be adversely affected.
本発明で用いるクエン酸は、食用に利用できるものであれば特に制限されず、無水物でも水和物でもよく、例えば、クエン酸ナトリウム、クエン酸カリウム等を例示できる。本発明では、2種以上のクエン酸を組み合わせて用いることができる。 The citric acid used in the present invention is not particularly limited as long as it can be used for food, and may be anhydrate or a hydrate, and examples thereof include sodium citrate and potassium citrate. In the present invention, two or more kinds of citric acid can be used in combination.
クエン酸の含有量は、本発明の減塩から揚げ用ミックスの全質量に対して0.01〜0.5質量%であり、好ましくは0.05〜0.2質量%である。クエン酸の含有量が0.01質量%未満であると、ミックス中の塩分を減量した場合にそれに伴う塩味の低減を補う効果が低下するため、該ミックスを用いて得られた減塩から揚げの嗜好性が低下するおそれがある。また、クエン酸の含有量が0.5質量%を超えると、から揚げに酸味の悪影響が出るおそれがある。 The content of citric acid is 0.01 to 0.5% by mass, preferably 0.05 to 0.2% by mass, based on the total mass of the salt-reduced to fried chicken mix of the present invention. If the content of citric acid is less than 0.01% by mass, the effect of compensating for the accompanying reduction in saltiness when the salt content in the mix is reduced is reduced, so fried chicken from the salt reduction obtained using the mix. May reduce the palatability of. Further, if the content of citric acid exceeds 0.5% by mass, the fried chicken may have an adverse effect of acidity.
また、本発明の減塩から揚げ用ミックスにおいては、クエン酸の含有量が酵母エキスの含有量以下である必要がある。クエン酸の含有量が酵母エキスの含有量よりも多いと、ミックス中の塩分を減量した場合にそれに伴う塩味の低減を補う効果が低下するため、該ミックスを用いて得られた減塩から揚げの嗜好性が低下するおそれがある。クエン酸の含有量と酵母エキスの含有量との比率は、前記の通り前者≦後者を前提として、前者/後者として、好ましくは0.01〜0.9、さらに好ましくは0.05〜0.7である。 Further, in the salt-reduced to fried chicken mix of the present invention, the content of citric acid needs to be equal to or less than the content of yeast extract. If the content of citric acid is higher than the content of yeast extract, the effect of compensating for the accompanying reduction in saltiness when the salt content in the mix is reduced is reduced, so fried chicken from the salt reduction obtained using the mix. May reduce the taste of yeast. The ratio of the content of citric acid to the content of yeast extract is preferably 0.01 to 0.9, more preferably 0.05 to 0. As described above, assuming the former ≤ the latter, the former / the latter. 7.
本発明の減塩から揚げ用ミックスは、典型的には、前記成分(酵母エキス、クエン酸)に加えてさらに、穀粉類を含有する。穀粉類としては、一般的にから揚げ用衣材として使用されている穀粉又は澱粉を特に制限なく用いることができ、例えば、小麦粉(例えば強力粉、中力粉、薄力粉、デュラム粉)、ライ麦粉、米粉等の穀粉;馬鈴薯澱粉、小麦澱粉、タピオカ澱粉、コーンスターチ等の未加工澱粉、及びこれら未加工澱粉に油脂加工、α化、エーテル化、エステル化、架橋、酸化等の処理の1つ以上を施した加工澱粉等の澱粉が挙げられ、これら穀粉及び澱粉からなる群から選択される1種を単独で又は2種以上を組み合わせて用いることができる。穀粉類は通常、本発明の減塩から揚げ用ミックスの主成分であり、穀粉類の含有量は、本発明の減塩から揚げ用ミックスの全質量に対して、好ましくは50〜99.8質量%である。 The low-salt to fried chicken mix of the present invention typically contains flours in addition to the above ingredients (yeast extract, citric acid). As the flours, flours or starches generally used as clothing materials for frying can be used without particular limitation, and for example, wheat flours (for example, strong flours, medium-strength flours, weak flours, durum flours), rye flours, etc. Flour such as rice flour; raw starch such as horse bell starch, wheat starch, tapioca starch, corn starch, etc., and one or more of the treatments such as fat processing, pregelatinization, etherification, esterification, cross-linking, oxidation, etc. on these raw starches. Examples include starch such as processed starch that has been applied, and one selected from the group consisting of these flours and starch can be used alone or in combination of two or more. Flours are usually the main component of the reduced salt to fried mix of the present invention, and the content of the flour is preferably 50-99.8 with respect to the total mass of the reduced salt to fried mix of the present invention. It is mass%.
また、本発明の減塩から揚げ用ミックスにおいては、前記の穀粉類に代えて、又は穀粉類と共に、小麦粉等の穀粉に種々の加工を施してなる穀粉加工物を用いることができる。前記穀粉加工物としては、穀粉焼成物、穀粉含有生地粉砕物、穀粉顆粒化物を例示でき、本発明ではこれらの1種を単独で又は2種以上を組み合わせて用いることができる。本発明の減塩から揚げ用ミックスに前記穀粉加工物が含有されていると、該ミックスを用いて得られたから揚げ(減塩から揚げ)において、衣のカリカリとした食感が一層向上すると共に、時間経過に伴う衣のべたつきを抑制することができるため好ましい。前記穀粉加工物の含有量は、本発明の減塩から揚げ用ミックスの全質量に対して、好ましくは75〜90質量%であり、さらに好ましくは80〜90質量%である。 Further, in the salt-reduced to fried chicken mix of the present invention, a processed flour product obtained by subjecting flour such as wheat flour to various processes can be used in place of or together with the above-mentioned flours. Examples of the processed flour product include a baked flour flour, a ground flour-containing dough, and a granulated flour, and in the present invention, one of these can be used alone or in combination of two or more. When the processed flour product is contained in the salt-reduced to fried chicken mix of the present invention, the crispy texture of the batter is further improved in the fried chicken (fried from salt-reduced) obtained by using the mix. , It is preferable because it can suppress the stickiness of the batter with the passage of time. The content of the processed flour is preferably 75 to 90% by mass, more preferably 80 to 90% by mass, based on the total mass of the salt-reduced to fried chicken mix of the present invention.
前記穀粉焼成物は、小麦粉等の穀粉を焼成して得られる。前記穀粉焼成物の製造時における穀粉の焼成温度(品温)は、好ましくは105〜200℃である。
前記穀粉含有生地粉砕物は、小麦粉等の穀粉に加水し常法に従って調製した穀粉含有生地を、乾燥及び/又は加熱処理した後に粉砕して得られる。穀粉含有生地の乾燥処理の一例として、該生地の含水量を5〜17質量%とする処理が挙げられる。また、穀粉含有生地の加熱処理の一例として、該生地をその品温が105〜170℃となる条件で加熱する処理が挙げられる。
前記穀粉顆粒化物は、1種以上の穀粉を顆粒状にするか、又は1種以上の穀粉とデキストリン、澱粉及び糖類からなる群から選択される1種以上との混合物を顆粒状にして得られる。穀粉又は穀粉を含む混合物を顆粒状にする方法としては、流動層造粒、加水造粒、噴霧乾燥等、公知の方法を採用できる。
The baked flour product is obtained by baking flour such as wheat flour. The firing temperature (product temperature) of the flour during the production of the baked flour is preferably 105 to 200 ° C.
The crushed flour-containing dough is obtained by adding water to flour such as wheat flour, drying and / or heat-treating the flour-containing dough prepared according to a conventional method, and then pulverizing the dough. As an example of the drying treatment of the flour-containing dough, there is a treatment in which the water content of the dough is 5 to 17% by mass. Further, as an example of the heat treatment of the flour-containing dough, there is a treatment of heating the dough under the condition that the product temperature is 105 to 170 ° C.
The flour granules are obtained by granulating one or more flours or by granulating a mixture of one or more flours and one or more selected from the group consisting of dextrins, starches and sugars. .. As a method for granulating the flour or a mixture containing the flour, known methods such as fluidized bed granulation, hydrogranulation, and spray drying can be adopted.
本発明の減塩から揚げ用ミックスは、必要に応じ、前記成分(酵母エキス、クエン酸、穀粉類、穀粉加工物)以外の他の成分を含有してもよい。この他の成分としては、から揚げ用ミックスに通常配合し得る成分を特に制限なく用いることができ、例えば、糖類、卵粉、食塩、粉末醤油、果実由来の酢酸発酵物などの各種発酵物、粉末味噌、アミノ酸やその他の調味料、香辛料、香料、ビタミン等の栄養成分、着色料、粉末油脂などが挙げられ、求めるから揚げの特性(例えば中華風、和風、洋風)などに応じて、これらの1種を単独で又は2種以上を組み合わせて用いることができる。これらの他の成分の含有量は、本発明の減塩から揚げ用ミックスの全質量に対して、好ましくは30質量%以下程度である。 The low-salt to fried chicken mix of the present invention may contain other components other than the above-mentioned components (yeast extract, citric acid, flours, processed flour), if necessary. As other ingredients, ingredients that can be usually blended in a fried chicken mix can be used without particular limitation, and various fermented products such as sugars, egg flour, salt, powdered soy sauce, and fruit-derived acetic acid fermented products. These include powdered miso, amino acids and other seasonings, spices, fragrances, nutritional components such as vitamins, coloring agents, powdered fats and oils, etc., depending on the characteristics of fried chicken (for example, Chinese style, Japanese style, Western style). Can be used alone or in combination of two or more. The content of these other components is preferably about 30% by mass or less with respect to the total mass of the salt-reduced to fried chicken mix of the present invention.
本発明の減塩から揚げ用ミックスにおいて、塩分含量は特に制限されず、減塩を謳っていない通常のから揚げ用ミックス(非減塩から揚げ用ミックス)と同程度であってもよいが、本発明の減塩から揚げ用ミックスの真価は、塩分含量が非減塩から揚げ用ミックスのそれよりも低減された場合に発揮される。塩味の感じ方には個人差があり、食塩以外の調味料や添加物による呈味効果の影響を受けるものの、通常のから揚げ用ミックスの塩分含量は、食塩相当量として、該ミックス100g当たり8〜10g程度であるので、減塩から揚げ用ミックスを謳うためには、その塩分含量は食塩相当量として、該ミックス100g当たり8g以下程度とすべきである。 In the salt-reduced to fried chicken mix of the present invention, the salt content is not particularly limited and may be the same as that of a normal fried chicken mix (non-salt to fried chicken mix) that does not claim to reduce salt. The true value of the low-salt to fried chicken mix of the present invention is exhibited when the salt content is lower than that of the non-salt-reduced to fried chicken mix. Although there are individual differences in how the salty taste is felt and it is affected by the taste effect of seasonings and additives other than salt, the salt content of the normal fried chicken mix is 8 per 100 g of the mix as the equivalent amount of salt. Since it is about 10 g, the salt content should be about 8 g or less per 100 g of the mix in order to sing a fried chicken mix from low salt.
減塩とそれによる呈味性の低下抑制とのバランスの観点から、本発明の減塩から揚げ用ミックスの食塩相当量は、該ミックス100g当たり、好ましくは5.0〜8.0g、さらに好ましくは5.5〜7.5gである。
また、同様の観点から、本発明の減塩から揚げ用ミックスの塩分含量(食塩相当量)は、通常のから揚げ用ミックス(非減塩から揚げ用ミックス)のそれに対して、25質量%以上少ないことが好ましく、30質量%以上少ないことがさらに好ましい。
From the viewpoint of the balance between the salt reduction and the suppression of the deterioration of the taste due to the salt reduction, the salt equivalent amount of the salt-reduced to fried chicken mix of the present invention is preferably 5.0 to 8.0 g per 100 g of the mix, more preferably 5.0 g. Is 5.5 to 7.5 g.
From the same viewpoint, the salt content (salt equivalent amount) of the salt-reduced to fried chicken mix of the present invention is 25% by mass or more with respect to that of the normal fried chicken mix (non-salt to fried chicken mix). It is preferably less, and more preferably 30% by mass or more.
尚、前記の「食塩相当量」は、食品(から揚げ用ミックス)に含まれるナトリウムの量を食塩(塩化ナトリウム)の量に換算したもので、食品中のナトリウム含量(単位:g)の数値に2.54を乗じて算出される。 The above-mentioned "salt equivalent amount" is the amount of sodium contained in the food (mix for deep-fried chicken) converted into the amount of salt (sodium chloride), and is the numerical value of the sodium content (unit: g) in the food. Is calculated by multiplying by 2.54.
本発明の減塩から揚げ用ミックスは、常温常圧で粉末状であるところ、いわゆるまぶしタイプの衣材としても使用可能であり、また、バッタータイプの衣材としても使用可能である。
前記まぶしタイプは、液体と混ぜずに粉末状のまま具材の表面に直接まぶして使用するミックス(衣材)であり、まぶす操作としては、例えば、1)具材の上方からミックスを振り掛ける操作、2)ミックス及び具材を袋の中に投入し、該袋の開口部を閉じた状態で振盪する操作、3)皿等に比較的広い範囲でミックスを散布し、散布されたミックス上で具材を転がす操作、などが挙げられるがこれらの操作に限定されない。
前記バッタータイプは、液体と混ぜて液状(いわゆるバッター液)としてから具材の表面に付着させて使用するミックス(衣材)である。混合する液体としては、水、油、調味料、卵液、牛乳等を含んだ水性液体を例示できる。ミックスと液体との混合比率は、一般的にはミックス:液体として、1:1〜1:8程度である。
The low-salt to fried chicken mix of the present invention can be used as a so-called glare-type batter and also as a batter-type batter because it is in powder form at normal temperature and pressure.
The glare type is a mix (clothing material) that is used by directly sprinkling it on the surface of the ingredients in powder form without mixing with a liquid. For the sprinkling operation, for example, 1) sprinkle the mix from above the ingredients. Operation 2) Put the mix and ingredients into the bag and shake with the opening of the bag closed. 3) Spread the mix on a plate etc. over a relatively wide range and put it on the sprayed mix. The operation of rolling the ingredients can be mentioned, but the operation is not limited to these operations.
The batter type is a mix (clothing material) that is used by mixing it with a liquid to make it a liquid (so-called batter liquid) and then adhering it to the surface of an ingredient. Examples of the liquid to be mixed include an aqueous liquid containing water, oil, seasonings, egg liquid, milk and the like. The mixing ratio of the mix and the liquid is generally about 1: 1 to 1: 8 as a mix: liquid.
本発明の減塩から揚げ用ミックスは、鶏、豚、牛、羊、ヤギなどの畜肉類、魚介類などの種々の具材のから揚げに使用することができ、特に畜肉類に好適に用いることができる。本発明の減塩から揚げ用ミックス(衣材)を用いた、から揚げの製造方法の好ましい一例として、粉末状の該ミックスを具材に付着させた後、油ちょうする工程を有するものが挙げられる。具材に対するミックスの付着量は、具材の種類やミックスの組成などを考慮して適宜変更すればよいが、一般的には、具材100gに対してミックス5〜30gである。また、油ちょうは、常法に従って行うことができ、加熱温度(油温)、加熱時間等は具材の種類や大きさ等に応じて適宜設定すればよい。 The low-salt to fried chicken mix of the present invention can be used for fried chicken, pig, beef, sheep, goat and other livestock meat, and various ingredients such as fish and shellfish, and is particularly preferably used for livestock meat. be able to. As a preferable example of the method for producing fried chicken using the low-salt to fried chicken mix (coating material) of the present invention, there is one having a step of adhering the powdered fried chicken to the ingredients and then oiling the mixture. Be done. The amount of the mix adhered to the ingredients may be appropriately changed in consideration of the type of the ingredients, the composition of the mix, and the like, but is generally 5 to 30 g of the mix with respect to 100 g of the ingredients. Further, the oiling can be performed according to a conventional method, and the heating temperature (oil temperature), heating time and the like may be appropriately set according to the type and size of the ingredients.
次に、本発明の減塩から揚げの製造方法及び本発明の減塩から揚げの呈味改善方法について説明する。これら両方法は、前述した本発明の減塩から揚げ用ミックスの技術思想に基づくものであり、両方法については、前述した本発明の減塩から揚げ用ミックスと異なる部分を主に説明し、特に説明しない部分については、該ミックスについての説明が適宜適用される。 Next, the method for producing low-salt to fried chicken of the present invention and the method for improving the taste of low-salt to deep-fried chicken of the present invention will be described. Both of these methods are based on the above-mentioned technical idea of the salt-reduced to fried chicken mix of the present invention, and for both methods, the parts different from the above-mentioned salt-reduced to fried chicken mix of the present invention will be mainly described. The description of the mix is appropriately applied to the parts not particularly described.
本発明の減塩から揚げの製造方法及び呈味改善方法は何れも、食塩相当量が非減塩から揚げ用衣材のそれと比較して減量されている、「特定の減塩から揚げ用衣材」を用いた点で特徴付けられる。この特定の減塩から揚げ用衣材は、その固形分中に、酵母エキス0.3〜2.5質量%と、クエン酸0.01〜0.5質量%とが含有されている。 In both the salt-reduced to fried chicken production method and the taste improving method of the present invention, the amount of salt equivalent is reduced as compared with that of the non-salt-reduced to fried batter. It is characterized by the use of "wood". This specific salt-reduced fried batter contains 0.3 to 2.5% by mass of yeast extract and 0.01 to 0.5% by mass of citric acid in its solid content.
前記の特定の減塩から揚げ用衣材は、常温常圧で粉末状であり、液体と混ぜずにそのまま具材にまぶして使用するいわゆるまぶしタイプでもよく、あるいは液状のバッタータイプでもよい。まぶしタイプの場合は、前述した本発明の減塩から揚げ用ミックスを、そのまま前記の特定の減塩から揚げ用衣材として使用することができる。また、バッタータイプの場合は、前述した本発明の減塩から揚げ用ミックスと液体とを混ぜて調製したものを、前記の特定の減塩から揚げ用衣材として使用することができる。 The batter for frying from the specific salt-reduced salt is in the form of powder at normal temperature and pressure, and may be a so-called glare type or a liquid batter type that is used as it is by sprinkling it on the ingredients without mixing with a liquid. In the case of the glare type, the above-mentioned mixed for frying from reduced salt of the present invention can be used as it is as the batter for frying from the specific reduced salt. Further, in the case of the batter type, a batter prepared by mixing the above-mentioned salt-reduced fried chicken mix and liquid of the present invention can be used as the above-mentioned specific salt-reduced fried batter.
尚、前記の特定の減塩から揚げ用衣材における酵母エキスの含有量及びクエン酸の含有量は、それぞれ、該衣材の固形分の質量当たりの割合として算出されるものである。例えば、衣材が常温常圧で粉末状である場合(いわゆるまぶしタイプの衣材である場合)は、その粉末状の衣材の質量を基準として、該衣材における酵母エキス及びクエン酸それぞれの含有量が算出される。また、衣材が常温常圧で液状の場合(いわゆるバッタータイプの衣材である場合)は、その液状の衣材から液体(非固形分)を除いた、固形分の質量を基準として、該衣材における酵母エキス及びクエン酸それぞれの含有量が算出される。従って、前記の特定の減塩から揚げ用衣材がバッタータイプである場合は、バッター液の調製に用いる粉末状の衣材の質量に加えてさらに、該粉末状の衣材と混合する液体(水、油、調味料、卵液、牛乳等)に含まれる固形分も考慮して、そのバッタータイプの衣材における酵母エキス及びクエン酸それぞれの含有量が決定される。 The content of yeast extract and the content of citric acid in the above-mentioned specific low-salt batter for fried chicken are calculated as ratios per mass of the solid content of the batter, respectively. For example, when the batter is in powder form at normal temperature and pressure (so-called glare type batter), the yeast extract and citric acid in the batter are based on the mass of the powdered batter. The content is calculated. When the batter is liquid at normal temperature and pressure (so-called batter type batter), the mass of the solid content excluding the liquid (non-solid content) from the liquid batter is used as a reference. The contents of yeast extract and citric acid in the batter are calculated. Therefore, when the batter for frying from the specific salt reduction is of the batter type, in addition to the mass of the powdered batter used for preparing the batter liquid, a liquid to be mixed with the powdered batter ( The content of each of the yeast extract and citric acid in the batter-type batter is determined in consideration of the solid content contained in water, oil, seasoning, egg liquid, milk, etc.).
以下、実施例により本発明をさらに詳細に説明するが、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 by way of examples, but the present invention is not limited to the following examples.
〔実施例1〜18及び比較例1〜10〕
酵母エキス(味の素製)、無水クエン酸(ニチカ製)、クエン酸三ナトリウム(マルゴ製)、コハク酸二ナトリウム(マルゴ製)、DL−アラニン(マルゴ製)、小麦粉(日清フーズ製)を下記表1〜4に示す割合で均一に混合して、粉末状のから揚げ用ミックスを製造した。
[Examples 1 to 18 and Comparative Examples 1 to 10]
Yeast extract (Ajinomoto), anhydrous citric acid (Nichika), trisodium citrate (Margo), disodium succinate (Margo), DL-alanine (Margo), flour (Nisshin Foods) are listed below. The mixture was uniformly mixed at the ratios shown in Tables 1 to 4 to prepare a powdery fried mix.
〔試験例1〕
生の鶏もも肉を肉片1個当たりの重量が25gとなるように切り分け、試験対象のから揚げ用ミックスを、該ミックスの付着量が肉100g当たり10gとなるよう、複数個の肉片全体にまぶして付着させた。ミックスの付着した肉片を、170℃に熱したサラダ油で3分間油ちょうして、鶏肉のから揚げを製造した。油ちょう後、粗熱が取れたから揚げを、訓練された10名の専門パネラーに食してもらい、塩味を下記評価基準により評価してもらった。その結果を10名それぞれの評価点(5点満点)の平均値として下記表1〜4に示す。
[Test Example 1]
Raw chicken thighs are cut into pieces so that the weight per piece of meat is 25 g, and the fried chicken mix to be tested is sprinkled over a plurality of pieces of meat so that the amount of the mix adhered is 10 g per 100 g of meat. Attached. The pieces of meat to which the mix was attached were oiled with salad oil heated to 170 ° C. for 3 minutes to produce fried chicken. After the oil was cooked, the fried food was eaten by 10 trained professional panelists, and the saltiness was evaluated according to the following evaluation criteria. The results are shown in Tables 1 to 4 below as the average value of the evaluation points (out of 5 points) of each of the 10 persons.
(塩味の評価基準)
5点:塩味が丁度良く、極めて良好。
4点:塩味にやや物足りないか又はやや塩味が強く、良好。
3点:塩味に物足りないか又は塩味が強く感じられ、やや不良。
2点:塩味がわずかしかないか、塩辛いか、又は苦味が感じられ、不良。
1点:塩味がほとんど感じられないか、塩辛すぎるか、又は苦味が強く、極めて不良。
(Evaluation criteria for saltiness)
5 points: The saltiness is just right and it is extremely good.
4 points: Slightly unsatisfactory or slightly salty and good.
3 points: The saltiness is not enough or the saltiness is strongly felt, and it is a little poor.
2 points: Poor, with little saltiness, saltiness, or bitterness.
1 point: Almost no saltiness, too salty, or strong bitterness, extremely poor.
尚、前記の実施例及び比較例のミックスとは別に、小麦粉及び食塩のみを用いて、食塩の含有量が互いに異なる通常のから揚げ用ミックス(非減塩から揚げ用ミックス)を複数種製造し、それら複数種のミックスを用いて前記と同様の手順でから揚げを製造してその塩味を評価したところ、評価点の平均値が4.5点で塩味が良好と評価されたから揚げは、その製造に用いたミックスの食塩相当量が、該ミックス100g当たり8.0gであった。下記表1〜4には、この塩味良好なから揚げの製造に用いたミックスを「参考例」として載せると共に、評価対象(実施例又は比較例)のミックスの食塩相当量S1(単位:g/100g)と参考例のミックスの食塩相当量S0(単位:g/100g)とを用いて次式により算出した、各実施例及び比較例のミックスの減塩率を掲載した。
減塩率(質量%)={(S1−S0)/S0}×100
In addition to the mixes of the above-mentioned Examples and Comparative Examples, a plurality of normal fried chicken mixes (non-reduced salt to fried chicken mix) having different salt contents are produced using only wheat flour and salt. When the salty taste was evaluated by producing fried chicken using the same procedure as above using a mixture of these multiple types, the average value of the evaluation points was 4.5 points and the salty taste was evaluated as good. The salt equivalent of the mix used in the production was 8.0 g per 100 g of the mix. In Tables 1 to 4 below, the mix used for producing this fried chicken with good salt taste is listed as a "reference example", and the salt equivalent amount S1 (unit: g /) of the mix to be evaluated (Example or Comparative Example). The salt reduction rate of the mix of each example and the comparative example calculated by the following formula using 100 g) and the salt equivalent amount S0 (unit: g / 100 g) of the mix of the reference example is shown.
Salt reduction rate (mass%) = {(S1-S0) /S0} × 100
表1に示す通り、各実施例のミックスは、塩味良好な参考例の通常の非減塩から揚げ用ミックスよりも食塩相当量が少なく減塩されているにもかかわらず、酵母エキス及びクエン酸を含有するため、から揚げの塩味の評価点が3点を超えている。このことから、酵母エキス及びクエン酸の併用が、減塩から揚げ用ミックスに懸念されるから揚げの呈味性低下を効果的に抑制し、高い嗜好性を維持し得るのに有効であることがわかる。 As shown in Table 1, the mix of each example has a less salt equivalent than the normal non-reduced to fried chicken mix of the reference example having a good salt taste, but the yeast extract and citric acid are reduced. Therefore, the evaluation score of the salty taste of fried chicken exceeds 3 points. From this, the combined use of yeast extract and citric acid is effective in effectively suppressing the deterioration of the taste of fried chicken and maintaining high palatability because there is concern about the mix for fried chicken from low salt. I understand.
表2の各実施例及び比較例は、酵母エキスの含有量が互いに異なるところ、実施例と比較例との対比から、酵母エキスの含有量としては、実施例3及び7〜10の範囲である0.3〜2.5質量%が適切であることが明白であり、特に、実施例3及び8〜9の範囲である0.8〜2質量%が好ましいことがわかる。 In each of the examples and comparative examples in Table 2, the content of yeast extract is different from each other, and the content of yeast extract is in the range of Examples 3 and 7 to 10 from the comparison between Examples and Comparative Examples. It is clear that 0.3 to 2.5% by mass is appropriate, and in particular, 0.8 to 2% by mass, which is in the range of Examples 3 and 8 to 9, is preferable.
表3の各実施例及び比較例は、クエン酸の含有量が互いに異なるところ、実施例と比較例との対比から、クエン酸の含有量としては、実施例3及び11〜14の範囲である0.01〜0.5質量%が適切であることが明白であり、特に、実施例3及び12〜13の範囲である0.05〜0.2質量%が好ましいことがわかる。 In each of the examples and comparative examples in Table 3, the citric acid content is different from each other, and the citric acid content is in the range of Examples 3 and 11 to 14 from the comparison between the examples and the comparative examples. It is clear that 0.01 to 0.5% by mass is appropriate, and in particular, 0.05 to 0.2% by mass, which is in the range of Examples 3 and 12 to 13, is found to be preferable.
表4においては、特に比較例10が、ミックスにおけるクエン酸の含有量が酵母エキスの含有量よりも多いために、評価が極めて低くなった点が注目される。このことから、から揚げ用ミックスにおいて減塩と嗜好性との両立を図るためには、酵母エキス及びクエン酸を単に含有させるだけでなく、さらに、クエン酸の含有量を酵母エキスの含有量以下とするべきであることがわかる。 In Table 4, it is particularly noteworthy that Comparative Example 10 had an extremely low evaluation because the content of citric acid in the mix was higher than the content of yeast extract. From this, in order to achieve both salt reduction and palatability in the fried chicken mix, not only the yeast extract and citric acid should be contained, but also the citric acid content should be less than or equal to the yeast extract content. It turns out that it should be.
〔試験例2〕
実施例3の粉末状のから揚げ用ミックス(減塩から揚げ用ミックス)100gと水100gとを混合して、バッター液を調製した。このバッター液を用い、バッター液の付着量が肉100gあたり20gとなるよう全体に付着させた以外は試験例1と同様の手順で、鶏肉のから揚げを製造し、その塩味を評価したところ、10名の専門パネラーの評価点の平均値は4.4点であった。一方、参考例の非減塩から揚げ用ミックス100gと水100gとを混合してバッター液を調製し、これを用いてから揚げを製造したところ、その塩味の評価点の平均値は4.1点であったことから、実施例3のから揚げ用ミックスは、いわゆるバッタータイプの衣材としても有用であることがわかる。
[Test Example 2]
A batter solution was prepared by mixing 100 g of the powdered fried chicken mix (mix from reduced salt to fried chicken) of Example 3 and 100 g of water. Using this batter liquid, fried chicken was produced by the same procedure as in Test Example 1 except that the amount of the batter liquid adhered to the whole was 20 g per 100 g of meat, and the salty taste was evaluated. The average evaluation score of the 10 professional panelists was 4.4 points. On the other hand, when 100 g of a fried chicken mix and 100 g of water were mixed from the non-reduced salt of the reference example to prepare a batter solution, and the fried chicken was manufactured using this, the average value of the evaluation points of the salty taste was 4.1. From the points, it can be seen that the fried chicken mix of Example 3 is also useful as a so-called batter-type batter.
Claims (3)
前記減塩から揚げ用衣材の固形分中に、酵母エキス0.3〜2.5質量%と、クエン酸0.01〜0.5質量%とが含有され、且つクエン酸の含有量が酵母エキスの含有量以下である、減塩から揚げの製造方法。 A method for producing low- salt to fried chicken using a low-salt to deep-fried batter, wherein the equivalent amount of salt is 5.5 to 7 g per 100 g.
The solid content of the batter for frying from the reduced salt contains 0.3 to 2.5% by mass of yeast extract and 0.01 to 0.5% by mass of citric acid, and the content of citric acid is high. A method for producing fried chicken from low salt, which has a content of yeast extract or less.
前記減塩から揚げ用衣材の固形分中に、酵母エキス0.3〜2.5質量%と、クエン酸0.01〜0.5質量%とが含有され、且つクエン酸の含有量が酵母エキスの含有量以下である、減塩から揚げの呈味改善方法。 A method for improving the taste of low-salt to fried chicken using a low-salt to deep-fried batter, wherein the equivalent amount of salt is 5.5 to 7 g per 100 g.
The solid content of the fried chicken from the reduced salt contains 0.3 to 2.5% by mass of yeast extract and 0.01 to 0.5% by mass of citric acid, and the content of citric acid is high. A method for improving the taste of fried chicken from low salt content, which is less than or equal to the content of yeast extract.
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