JP7075564B2 - Non-fried chips made mainly from poultry or livestock meat and its manufacturing method. - Google Patents
Non-fried chips made mainly from poultry or livestock meat and its manufacturing method. Download PDFInfo
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本発明は、家禽肉若しくは畜肉が主原料のノンフライチップス及びその製造方法に関するものである。 The present invention relates to non-fried chips mainly made of poultry or livestock meat and a method for producing the same.
本発明のチップスは、厚みが１ｍｍ以下のノンフライ品で、また、ポテトチップスのようにパリパリサクサクとした軽快な食感と食べ易さが特徴で、従来に無い味と食感を有し、高たんぱく低脂肪低炭水化物で微生物生存が少ないチップスを提供する事を目的とする。 The chips of the present invention are non-fried products with a thickness of 1 mm or less, and are characterized by a crisp and light texture and easy-to-eat like potato chips, and have an unprecedented taste and texture and are high. The purpose is to provide chips with low protein, low carbohydrate and low microbial survival.
また、開発目標を解決すべく鋭意研究の結果、家禽肉若しくは畜肉を主原料とするノンフライチップス及びその製造方法を発明するに至った。 In addition, as a result of diligent research to solve the development goal, we have invented non-fried chips made from poultry or livestock meat and a method for producing them.
ポテトチップスに代表される従来のチップス類は、油脂でフライしてあり、この為製品中に３５％程度の油脂分を含む。 Conventional chips such as potato chips are fried with fats and oils, and therefore, the product contains about 35% of fats and oils.
また、従来のチップス類は、原料由来のでんぷん若しくは小麦粉、でんぷん等を添加する為、製品中に多くの炭水化物を含む。 In addition, conventional chips contain a large amount of carbohydrates in the product because starch or wheat flour derived from raw materials, starch, etc. are added.
しかし、昨今の健康志向、体重増加抑制等の高たんぱく低脂肪低炭水化物志向、さらに食品添加物等の無添加志向の高まりで油脂類や炭水化物及び食品添加物が敬遠される傾向がある。 However, fats and oils, carbohydrates and food additives tend to be avoided due to the recent increase in health consciousness, high protein, low fat and low carbohydrate consciousness such as suppression of weight gain, and further increase in additive-free consciousness such as food additives.
これらのチップス以外にも鶏ささみを原料にした「ささみチップス」があるが、既存の「ささみチップス」は、１ｍｍ以上の厚みでごつごつとした粗い表面をしており、食感が硬く、また、口の中に残り易く飲み込み難い、チップスとは名ばかりでパリパリサクサクとした軽快な食べ応えは得られない。 In addition to these chips, there are "Chicken chips" made from chicken breast, but the existing "Chicken chips" have a rough surface with a thickness of 1 mm or more, and have a hard texture and also. It's easy to stay in your mouth and it's hard to swallow, and it's just a name for chips, and you can't get a crispy and light texture.
これら従来品の課題を解決すべく鋭意研究の結果、従来には無い、家禽肉若しくは畜肉を主原料とする、１ｍｍ以下の厚みで滑らかな表面のノンフライ品で、パリパリサクサクとした軽快な食感の高たんぱく低脂肪低炭水化物で微生物生存が少ないチップスとその製造方法を発明するに至った。 As a result of diligent research to solve these problems of conventional products, it is a non-fried product with a thickness of 1 mm or less and a smooth surface, which is made mainly of poultry meat or livestock meat, and has a crisp and light texture. We have invented chips with high protein, low fat and low carbohydrate and low microbial survival and their production method.
見当たらず。 I can't find it.
クックパッド「綺麗になれちゃう『ささみチップス』」https://cookpad.com/recipe/6412961
ヘルシーおやつ♪ささみチップス－macaroni
https://macaro-ni.jp/89180
Cookpad "Beautiful" Sasami Chips "" https://cookpad.com/recipe/6412961
Healthy snack ♪ Sasami chips-macaroni
https://macaro-ni.jp/89180
まず、ノンフライ加工で、原料が脂肪や炭水化物を含まない、若しくは脂肪、炭水化物や食品添加物を添加しない事を前提に検討した結果、肉類を主原料に選択した。 First, as a result of examination on the premise that the raw material does not contain fat or carbohydrate, or does not contain fat, carbohydrate or food additive in non-fried processing, meat was selected as the main raw material.
既存の「ささみチップス」と同様の方法でささみを加工したところ、ささみを叩いて薄く延ばし電子レンジ等で加熱する加工方法の為、薄く延ばしたささみが加熱時に収縮しチップスの厚みが１ｍｍ以上に厚くなり、しかも水分が蒸発するため組織が非常に硬くなり、食べた時に口の中に残り易く飲み込み難く、また、ごつごつとした表面で見た目が悪く、目標とする品質には程遠い物が出来た。 When the scissors were processed by the same method as the existing "scissors chips", the thinly stretched scissors shrink during heating and the thickness of the chips becomes 1 mm or more because of the processing method of tapping the scissors and heating them in a microwave oven. It becomes thicker and the tissue becomes very hard due to the evaporation of water, it easily remains in the mouth when eaten and is difficult to swallow, and the rugged surface makes it look bad, making it far from the target quality. ..
ポテトチップスのように手軽で美味しい、高たんぱく低脂肪低炭水化物のチップスを検討した結果、脂肪分をほぼ含まないような肉類を主原料にし、ノンフライ加工する方向性が出来た。 As a result of examining high-protein, low-fat, low-carbohydrate chips that are as easy and delicious as potato chips, we have decided to use meat that contains almost no fat as the main ingredient and perform non-fried processing.
さらに、既存の「ささみチップス」の欠点である、硬く食べ難い食感とごつごつとした見た目を改善し、パリパリサクサクとした軽快な食感と食べ易さを得るべく厚みが１ｍｍ以下の製品の開発を目指した。 Furthermore, we have developed a product with a thickness of 1 mm or less to improve the hard and hard-to-eat texture and rugged appearance, which are the drawbacks of the existing "Sassami Chips", and to obtain a crispy, light texture and ease of eating. Aimed at.
課題を解決すべく鋭意研究の結果、従来には無い、家禽肉若しくは畜肉を主原料とし、厚みが１ｍｍ以下の滑らかな表面をしたノンフライ品で、パリパリサクサクとした軽快な食感と食べ易いチップスとその製造方法を発明するに至った。 As a result of diligent research to solve the problem, it is a non-fried product that uses poultry or livestock meat as the main ingredient and has a smooth surface with a thickness of 1 mm or less. And invented the manufacturing method thereof.
以下、実施例でその詳細を説明する。 The details will be described below with reference to Examples.
鶏ささみ１００ｇを細切れにする。 Cut 100g of chicken breast into small pieces.
原料鶏肉は、ささみの様に脂肪が少ない部位、若しくは脂肪を除去した鶏肉が好ましい。また、ささみに限らず他の家禽肉でも構わない。 The raw chicken is preferably a portion having less fat such as chicken breast, or chicken from which fat has been removed. Moreover, not only scissors but also other poultry meat may be used.
細切れにした鶏ささみ、鶏ささみと同量の水及び食塩０．６ｇをフードプロセッサーに入れ、ペーストにする。 Put the chopped chicken breast fillet, 0.6 g of water and salt in the same amount as the chicken fillet into a food processor, and make a paste.
上記００１９の水の量は任意に変更できるが、鶏ささみと同量程度の水が好ましく、水の量が少な過ぎると後工程で薄く均一に広げるのが困難になり、また、逆に水の量が多過ぎると後工程での加熱時間が長時間必要になる。 The amount of water in 0019 can be changed arbitrarily, but the same amount of water as chicken scissors is preferable, and if the amount of water is too small, it becomes difficult to spread it thinly and evenly in the subsequent process, and conversely, water. If the amount is too large, a long heating time will be required in the subsequent process.
上記００１９の味付けの食塩の添加量は任意に変更できるが、完成重量の２％程度になるよう添加するのが好ましく、添加量が少な過ぎると味が弱くなり、また、逆に添加量が多過ぎると塩辛くなる。 The amount of seasoned salt added can be changed arbitrarily, but it is preferable to add it so that it is about 2% of the finished weight. If the amount added is too small, the taste becomes weak, and conversely, the amount added is large. If it goes too far, it will become salty.
上記００１９のペースト化に使用する機器は、ペースト化が可能な機器類であればフードプロセッサーに限らない。 The equipment used for pasting of the above 0019 is not limited to a food processor as long as it is an equipment capable of pasting.
上記００１９のペースト約１３０ｇを５０ｃｍ×２９ｃｍのテフロン（登録商標）パンに薄く均一に広げる。またはペースト１０ｇ程度をテフロンパンの数か所に落とし薄く均一に広げても良い。 About 130 g of the above 0019 paste is spread thinly and evenly on a 50 cm × 29 cm Teflon (registered trademark) pan. Alternatively, about 10 g of the paste may be dropped on several places on the Teflon pan and spread thinly and evenly.
上記００２３で広げるペーストの量は任意に変更できるが、０．０９ｇ／平方ｃｍの条件で薄く均一に広げるのが製品品質上及び後工程の加熱効率上適している。 The amount of the paste spread in the above 0023 can be arbitrarily changed, but it is suitable for product quality and heating efficiency in the subsequent process to spread thinly and uniformly under the condition of 0.09 g / square cm.
上記００２３のペーストを薄く均一に広げる物は、加熱後のペーストがこびりつかない素材の物であればテフロンパンに限らずクッキングシート等でも構わない。 The material that spreads the paste of 0023 thinly and evenly is not limited to Teflon bread but may be a cooking sheet or the like as long as the paste is made of a material that does not stick after heating.
ペーストを広げたテフロンパンをスチームオーブンに入れ、約１２５℃×２０分間程度加熱する。 Put the Teflon pan with the paste spread in a steam oven and heat it at about 125 ° C for about 20 minutes.
上記００２６の加熱条件は任意に変更できるが、加熱条件が弱過ぎると加熱品の乾燥が不十分になり、更に微生物が生存する可能性が高まり、逆に加熱条件が強過ぎると加熱品が焦げてしまう。 The heating conditions of 0026 can be changed arbitrarily, but if the heating conditions are too weak, the dried product will be insufficiently dried, and the possibility that microorganisms will survive will increase. Conversely, if the heating conditions are too strong, the heated product will be burnt. It ends up.
上記００２６の加熱する器具類は、約１２５℃×２０分間程度の加熱と同等の加熱が出来る物であれば、フライパン、オーブン、電子レンジ及び連続式加熱装置等でも構わない。 The heating equipment of the above 0026 may be a frying pan, an oven, a microwave oven, a continuous heating device, or the like, as long as it can be heated at about 125 ° C. for 20 minutes.
加熱終了後テフロンパンから加熱品を取り出す。 After heating is completed, remove the heated product from the Teflon pan.
上記加熱品が冷めてから一口大にカットする。 After the above heated product has cooled, cut it into bite-sized pieces.
上記００３０のカット品に柔らかい部分がある時には、その部分をパリパリになるまで乾燥機で乾燥させる。 If the cut product of 0030 has a soft part, dry the part with a dryer until it becomes crispy.
上記００２３から００３１の作業を繰り返し行い、鶏ささみ１００ｇから、厚みが１ｍｍ以下の表面が滑らかなパリパリサクサクとした食感で、たんぱく質９０％、脂質３％、炭水化物０％、塩分２．５％で、一般生菌数３００個未満／ｇ、大腸菌群陰性の食べ易いノンフライチップス２６ｇが得られる。 Repeat the above steps from 0023 to 0031, and from 100g of chicken breast, with a crispy texture with a smooth surface and a thickness of 1mm or less, with 90% protein, 3% fat, 0% carbohydrate, and 2.5% salt. , General viable cell count less than 300 cells / g, coliform bacteria-negative, easy-to-eat non-fried chips 26 g can be obtained.
上記００１９のペースト加工時に１．３ｇの乾燥ローズマリー破砕品を添加し、チップスにローズマリーの味を付けた。 During the paste processing of 0019, 1.3 g of crushed dried rosemary was added to add rosemary flavor to the chips.
上記００３３の乾燥ローズマリー破砕品の添加量は任意に変更できる。 The amount of the crushed dried rosemary product added to 0033 can be arbitrarily changed.
上記００３２で得られたチップス２６ｇにガーリックパウダー１．３ｇを混ぜ合わせ、チップスにガーリックの味を付けた。 The chips obtained in 0032 above were mixed with 1.3 g of garlic powder to add garlic flavor to the chips.
上記００３５のガーリックパウダーの添加量は任意に変更できる。 The amount of the garlic powder added in 0035 can be arbitrarily changed.
上記００３３や００３５以外にも、００１９のペースト加工時に調味料、スパイスやハーブを添加したり、００３２で得られた物に調味料、スパイスやハーブをまぶしたりして、チップスに味付けすることが可能である。 In addition to the above 0033 and 0035, it is possible to add seasonings, spices and herbs during the paste processing of 0019, or sprinkle seasonings, spices and herbs on the product obtained in 0032 to season the chips. Is.
豚ヒレ肉１００ｇを細切れにする。 Cut 100 g of pork tenderloin into small pieces.
原料豚肉は、ヒレ肉の様に脂肪が少ない部位、若しくは脂肪を除去した豚肉が好ましい。また、豚ヒレ肉に限らず他の家畜肉でも構わない。 The raw pork is preferably a portion having less fat such as fillet, or pork from which fat has been removed. Moreover, not only pork tenderloin but also other livestock meat may be used.
上記００１９から００３１と同様の手順で加工する。 Process in the same procedure as above 0019 to 0031.
上記００４０を実施し、豚ヒレ肉１００ｇから、厚みが１ｍｍ以下の表面が滑らかなパリパリサクサクとした食感で、たんぱく質９０％、脂質３％、炭水化物０％、塩分２．５％で、一般生菌数３００個未満／ｇ、大腸菌群陰性の食べ易いノンフライチップス２６ｇが得られる。 The above 0040 was carried out, and from 100 g of pork tenderloin, the surface was smooth and crispy with a thickness of 1 mm or less, 90% protein, 3% fat, 0% carbohydrate, 2.5% salt, and general raw. It is possible to obtain 26 g of easy-to-eat non-fried chips with a bacterial count of less than 300 cells / g and a negative coliform bacteria.
ペースト加工時に１．３ｇの乾燥ローズマリー破砕品を添加しチップスにローズマリーの味を付け、また、００４１で得られたチップス２６ｇにガーリックパウダー１．３ｇを混ぜ合わせ、チップスにガーリックの味を付けた。 At the time of paste processing, 1.3 g of crushed dried rosemary is added to add rosemary flavor to the chips, and 26 g of chips obtained in 0041 is mixed with 1.3 g of garlic powder to add garlic flavor to the chips. rice field.
上記００４２の乾燥ローズマリー破砕品の添加量やガーリックパウダーの添加量は任意に変えられる。 The amount of the crushed dried rosemary product added and the amount of garlic powder added can be arbitrarily changed.
なお、００３７と同様、ペースト加工時に調味料、スパイスやハーブを添加したり、加熱・カット後得られた物に調味料、スパイスやハーブをまぶしたりして、チップスに味付けすることが可能である。 As with 0037, it is possible to add seasonings, spices and herbs during paste processing, or sprinkle seasonings, spices and herbs on the product obtained after heating and cutting to season the chips. ..
００３２で得られたチップス及び００４１で得られたチップスと既存の「ささみチップス」を三名のモニターで官能比較した。 The chips obtained by 0032 and the chips obtained by 0041 and the existing "scissors chips" were functionally compared on three monitors.
その結果、００３２で得られたチップス及び００４１で得られたチップスは、厚みが１ｍｍ以下の表面が滑らかなパリパリサクサクとした食感で食べ易く、既存の「ささみチップス」は、厚みが１ｍｍ以上でごつごつした粗い表面の硬く食べ難い食感で、本発明のチップスと既存の「ささみチップス」とは全く異なる物である事が確認できた。
As a result, the chips obtained in 0032 and the chips obtained in 0041 are easy to eat with a crispy texture with a smooth surface and a thickness of 1 mm or less, and the existing "scissors chips" have a thickness of 1 mm or more. It was confirmed that the chips of the present invention and the existing "scissors chips" are completely different from each other because of the rough and rough surface and the hard-to-eat texture.
Claims (2)
る高たんぱく低脂肪低炭水化物のノンフライチップスの製造方法であって、A method for producing high-protein, low-fat, low-carbohydrate non-fried chips.
家禽肉若しくは畜肉に水を加えペースト加工し、そのペースト品を薄く均一Add water to poultry or livestock meat and paste it to make the paste thin and uniform.
に広げ、加熱し、一口大にカットする工程を含む事を特徴とするノンフライNon-fly characterized by including the process of spreading, heating, and cutting into bite-sized pieces.
チップスの製造方法。How to make chips.
求項１の製造方法。The manufacturing method of Item 1.
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| ［新発売］およそ87%がタンパク質！カラダづくり中でも罪悪感なく楽しめるクラフトスナック「チキンチップス コーパブル」を発売。，pp.1-4，retrieved on 2022.03.11, retrieved from the internet，https://prtimes.jp/main/html/rd/p/000000005.000070391.html |
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