JP2012024053A - Method of producing tatsuta-age, and tatsuta-age - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide Tatsuta-age (deep-fried pieces of chicken or fish meat coated with seasoned flour) having good powdery feel with good texture of the coat thereof even after passage of a time subsequent to deep-frying or even after refrigerated storage, and a method of producing the Tatsuta-age.SOLUTION: The method of producing Tatsuta-age includes applying starch to the surface of the pieces of chicken or fish meat having been subjected to primary deep-frying, subsequently applying water to the surface thereof with starch applied thereto, and subjecting the resulting product to secondary deep-frying. The amount of the starch to be stuck thereto preferably is 1 to 15 pts.mass relative to 100 pts.mass of the pieces of chicken or fish meat having been subjected to the primary deep-frying. Tatsuta-age is produced according to the method.

Description

  The present invention relates to Tatsuta fried food that is excellent in powder blowing feeling and texture of clothes even when the time after oiling has elapsed or when frozen and stored, and a method for producing the Tatsuta fried food.

Oil-boiled foods such as fried Tatsuta and fried chicken are foods preferred by many people from children to adults. Tatsuta fried is different from Karaage in that it uses a seasoning solution to season the ingredients and uses a garment containing potato starch (potato starch) as the main ingredient. People love it because of its unique powdery surface.
A general production method of Tatsuta fried is as follows. First, by soaking ingredients such as chicken, pork, white fish, red fish, etc. in a seasoning solution made of soy sauce, sake, grated ginger, etc. Tatsuta fried.

In recent years, with changes in lifestyles such as increasing the number of double-income households and single-person households, side dishes and lunch boxes that can be eaten more easily without the need for cooking in the home are preferred.
Above all, the demand for semi-cooked frozen foods that can be stored for a relatively long period of time and can be easily eaten by performing the final thawing heat treatment is rapidly increasing. In particular, oil-cooked frozen food that can save the trouble of oil-cooking is preferred, and the oil-cooked frozen food of the Tatsuta fried food is also widely used. Consumers eat and fry this kind of oil-cooked frozen Tatsuta deep-fried by using a microwave oven or other household microwave device, and for example, they are widely used as lunchbox dishes.
In recent years, the form of meals, in which a prepared meal is purchased outside and eaten at home, is also expanding.

However, semi-cooked frozen Tatsuta fried foods and cooked prepared Tatsuta fried foods have a problem that their unique powder blowing feeling cannot be maintained.
Recently, in view of the above-mentioned problems, Tatsuta fried using potato starch with swelling suppression has been disclosed as a Tatsuta fried that can maintain the powder blowing feeling and unevenness of Tatsuta fried for a long time (see Patent Document 1). ).

JP 2004-166514 A

  In the method disclosed in Patent Document 1, a large number of additives are used to obtain a swelling-suppressed potato starch having a predetermined viscosity characteristic. In addition, the use of a large number of additives may cause consumers to be concerned about safety.

  The present invention has been made in view of the above circumstances, and even when the time after oiling has passed or when it is stored frozen, the Tatsuta fried food that is excellent in the powder blowing feeling and the texture of the clothes, and the Tatsuta fried food An object is to provide a manufacturing method.

  As a result of diligent research to solve the above problems, the inventors of the present invention performed oil doubling twice and adhered starch and water to the surface of the ingredients after the primary oil squeezing between the two times. Therefore, even when the time after the oil has passed or when frozen, it is possible to reduce the transfer of moisture from the middle ingredients with a high moisture ratio to the outer layer such as clothes with a low moisture ratio, and the resulting Tatsuta The fried food was found to be excellent in the powder blowing feeling and the texture of the clothes, and the present invention was completed.

That is, this invention provides the manufacturing method of the Tatsuta fried food which has the following characteristics, and a Tatsuta fried food.
(1) Manufacture of Tatsuta deep-fried, characterized in that after the starch is adhered to the surface of the ingredient after the primary oil, water is further adhered to the surface to which the starch is adhered and the secondary oil is applied. Method.
(2) The method for producing Tatsuta fried food according to (1), wherein the amount of starch to be attached is 1 to 15 parts by mass with respect to 100 parts by mass of the ingredients after the primary oil.
(3) The amount of water to be attached is 0.01 to 2 parts by mass with respect to 100 parts by mass of the ingredients after the starch is adhered, (1) or (2) .
(4) The method for producing Tatsuta fried food according to any one of (1) to (3), wherein the starch is potato starch.
(5) Tatsuta deep-fried manufactured using the manufacturing method of Tatsuta deep-fried in any one of (1)-(4).

  According to the method for producing Tatsuta fried according to the present invention, even when the time after brewing the oil has passed or when it is stored frozen, it has excellent appearance and beauty by having a unique powder blowing feeling of Tatsuta fried. It is possible to produce Tatsuta fried chicken that has the texture of clothing.

  In the method for producing Tatsuta fried according to the present invention, after starch is adhered to the surface of the ingredients after the primary oil, water is further adhered to the surface to which the starch is adhered, and secondary oil is applied.

  In the present invention, “Tatsuta fried” refers to what is commonly referred to as “Tatsuta fried” as well as oil that is made by attaching starch to various ingredients. There is no particular limitation as long as it is expected.

In the present invention, ingredients are not particularly limited, and examples thereof include chicken, pork, white fish, red fish, and vegetables.
The ingredients may be pretreated in advance. Examples of the pretreatment include a process of cutting the ingredients into an appropriate size, and seasoning the ingredients with soy sauce, sake, mirin, grated ginger, and the like.

In the present invention, the method of priming the ingredients with the primary oil is not particularly limited, and can be performed by a conventional method. For example, after attaching a bleeder to ingredients, the ingredients after the primary oil (hereinafter referred to as “primary oil ingredients”) are heated in edible oil and fat at 140 to 200 ° C. for 30 to 600 seconds. Can be obtained.)
As a blender, what is generally used as a blender of oily food can be used as appropriate, and for example, those containing starch, wheat flour and the like can be used. Here, examples of the starch include those similar to the starch after the primary oil to be described later.
Moreover, it is also preferable that dust or batter is attached in advance before the bleeder is attached to the ingredients. Examples of the dusting powder include those similar to the above-described bleeders having starch, wheat flour and the like. As the batter, those generally used as batters for oily foods can be used as appropriate, and examples thereof include those containing starch, plant proteins, fats and oils, and the like.
The amount of adhering dust, batter, and bleeder is not particularly limited and can be determined as appropriate. In addition, the method for attaching the dusting powder, batter, and bleeder to the ingredients is not particularly limited, and can be performed by a conventional method. For example, starch is applied to the surface of the ingredients after the primary oil dipping described later. It can be performed by the same method as the method of making it adhere.
In the present invention, since the oil heating is performed twice with the primary oil secondary and the secondary oil hydraulic, the temperature and the time of the primary oil are appropriately determined according to the temperature and the time of the secondary oil. It is preferable to do.

In the present invention, the starch is not particularly limited. For example, starch obtained by refining from various raw materials such as potato, sweet potato, tapioca, corn, rice, mung bean, wheat, kataguri, kuzu, etc., these starches Modified starch obtained by appropriately chemically processing Among them, it is preferable to use potato starch because the powder blowing feeling is particularly good and it can be obtained at low cost as starch.
Moreover, the starch adhered to the surface of the primary oil brace material may be composed only of the starch as described above, or may be composed of starch and other components. Here, wheat flour etc. are mentioned as other ingredients.
In the present invention, the method for attaching the starch to the surface of the primary oil brace material is not particularly limited. For example, the primary oil brace material is sprinkled with starch on the primary oil brace material. It can be carried out by a method such as lightly pressing the primary oil whistling material into the starch and then pulling it up.
The amount of starch attached is not particularly limited, but is preferably 1 to 15 parts by weight, more preferably 2 to 10 parts by weight, with respect to 100 parts by weight of the primary oil brace material. More preferably, it is 4-8 mass parts. By setting it within the above range, it is possible to suitably impart a feeling of powder blowing that can be maintained for a long time to fried Tatsuta. In addition, when the amount of starch attached is too small, there is a possibility that a powder blowing feeling may not be obtained, and when the amount of starch attached is too large, there is a possibility that the clothes become powdery, the amount of starch attached is too much, and When water is attached to the starch, the clothes may become too hard. Therefore, it is preferable to adjust the starch adhesion amount within the above range.
In addition, starch may be made to adhere to the whole surface of a primary oil brace material, and may be made to adhere only to a part of surface. When adhering only to a part, the preferable adhering amount of the starch is preferably calculated by calculating the preferable adhering amount from the surface area to which the starch per total surface area of the ingredients is adhered.

In the present invention, the method of adhering water to at least the surface of the primary oil tiller material (hereinafter referred to as “starch coating material”) to which starch is adhered is not particularly limited. Although it is not, it is desirable not to adhere uniformly to the surface to which the starch is adhered, but to adhere loosely. By loosely adhering water, only the portion to which the water has adhered has a powder blowing feeling after the secondary oil is applied, and a generally desired Tatsuta fried having a loose powder blowing feeling can be obtained.
Examples of methods for attaching water include: spraying water on starch covering materials, dropping water on starch covering materials, applying water to starch covering materials with brushes, etc. It can be carried out by a method such as placing it under and allowing the surface to condense. In the case where the starch-coated member has a surface to which only a part of the starch is attached, it is preferable that water is attached only to the surface of the starch-coated material covered with the starch.

  The amount of water attached can be determined by indicating the amount of water further attached to the material to which the starch is actually attached, and measuring the weight change of the starch covering material before and after the water is attached. The amount of water adhering is not particularly limited, but is preferably from a trace amount to a certain amount of water, and is 0.01 to 2 parts by mass with respect to 100 parts by mass of the primary oil brace material. Is more preferably 0.01 to 1.2 parts by mass, and particularly preferably 0.01 to 0.8 parts by mass. By making it within the above range, the texture of Tatsuta fried clothes having a powder blowing feeling can be made particularly good. In addition, when the amount of water attached is too large, the starch remains in the form of a film or a lump and remains on the clothes, and the texture of the clothes may become too hard (the texture becomes too strong). It is preferable to adjust the water adhesion amount within the range.

  In the present invention, the material after the primary oil is attached with starch and water (hereinafter referred to as “water-attached material”) may be secondary oiled immediately after it is obtained and left standing for a certain period of time. After that, secondary oil may be added. The standing time is not particularly limited, and is preferably 1 to 10 minutes, preferably 1.5 to 7 minutes, and more preferably 2 to 5 minutes.

  Further, if necessary, the water adhering material may be subjected to a heat treatment other than oil frying such as oven heating. When the water adhering material is heated in an oven, the method is not particularly limited, and can be carried out by a conventional method.

  In the present invention, the method of secondary oiling the water adhering tool material obtained as described above is not particularly limited, and can be performed by a conventional method. Specifically, for example, fried Tatsuta can be produced by heating in an edible fat at 140 to 200 ° C. for 30 to 600 seconds.

The Tatsuta deep-fried of this invention is manufactured by the manufacturing method of the said Tatsuta deep-fried. The fried Tatsuta produced as described above may be used immediately on a table; it may be stored frozen or refrigerated and then subjected to secondary cooking such as microwave cooking; It may be served at the table after being stored at.
The method of freezing or refrigeration is not particularly limited, and can be performed by a conventional method. For example, in the case of cryopreservation, the processed food for oil frying is frozen using a freezer based on a freezing method such as an air blast freezing method, a semi-air blast freezing method, or a contact freezing method, and then stored at −18 ° C. or lower. The method and the method of spraying liquefied nitrogen or liquefied carbonic acid and freezing the processed food for oil can be stored at -18 ° C or lower.

The Tatsuta fried food of the present invention uses the production method of the Tatsuta fried food of the present invention, specifically, a method in which oil is applied twice and starch and water are adhered to the surface between the two times. Thus, even when the time after the oiling has elapsed or when the oil is stored frozen, the feeling of powder blowing can be maintained and the appearance can be made beautiful.
Further, in the Tatsuta fried by the method of producing Tatsuta fried according to the present invention, it is not necessary to attach an excessive amount of starch or the like in order to give a feeling of powder blowing, so the excess amount of starch or the like remains attached to the surface of the Tatsuta fried Therefore, there is no possibility that the clothes at the time of eating become powdery. In addition, the manufacturing cost can be reduced by not using an excessive amount of starch or the like.

  EXAMPLES Next, although an Example is shown and this invention is demonstrated further in detail, this invention is not limited to a following example.

[Example 1]
The effect of water on the feeling of powder blowing was investigated by manufacturing Tatsuta fried.
The chicken thigh cut into 18 to 19 g per piece was seasoned with a vacuum tumbler (manufactured by Takeuchi Food Machinery Co., Ltd.) seasoning (mixture of soy sauce, sake, mirin, grated ginger and water). Specifically, the vacuum tumbler is operated for 15 minutes (15 rpm), then stopped for 5 minutes, again operated for 15 minutes (15 rpm), then stopped for 5 minutes, and finally operated for 15 minutes (15 rpm), Added under taste. At this time, the chicken thigh finally obtained was 118% by mass relative to the amount before the seasoning was added.
Next, 5 parts by weight of the flour containing starch, 12 parts by weight of batter containing starch, and 14 parts by weight of a blender containing starch are sequentially attached to 100 parts by weight of the chicken thigh with the seasoning, and palm oil is used. Primary oiling was performed at 170 ° C. for 1 minute.
8 parts by mass of potato starch was adhered to 100 parts by mass of the chicken leg after the primary oil was applied to the entire surface of the chicken leg after the primary oil was obtained. Then, about 1-1, 1 mass part of water was sprayed with respect to 100 mass parts of chicken thighs after starch adhesion with respect to the whole chicken thigh meat after primary oil. About 1-2, water spraying was not performed.
Then, after leaving still for 3 minutes, using a fryer, secondary oil frying was performed for 2 minutes at 180 degreeC using the fryer, and the Tatsuta fried was manufactured. Table 1 shows the results of collecting potato starch peeled from chicken thighs in the secondary oil cake from the fryer and determining the amount of potato starch peeled per piece. In addition, Table 1 also shows the yield determined from the amount of potato starch peeled.

  From the above results, in the case of 1-1 Tatsuta fried with the use of the method for producing Tatsuta fried according to the present invention, the potato starch is less peeled when the secondary oil is applied, whereas the adhesion of water is less. In the case of 1-2 Tatsuta fried, which was not performed, most of the potato starch peeled off during the secondary oiling. Therefore, in the case of 1-1 Tatsuta fried, the Tatsuta fried having a good powder blowing feeling derived from potato starch can be obtained, whereas in the case of 1-2 Tatsuta fried potato starch is peeled off, It was confirmed that no feeling was obtained.

[Example 2]
The effect of the amount of starch and the amount of water on the feeling of powder blowing and the texture of clothing was examined by producing frozen Tatsuta fried.
The amount of potato starch shown in Table 2 was adhered to the whole surface of the chicken leg after the primary oil obtained in the same manner as in Example 1. Then, in 2-2 to 2-10, the amount of water shown in Table 2 was sprayed on the chicken thigh after the primary oil.
Then, after leaving still for the time shown in Table 2, secondary oil frying was performed for 2 minutes at 180 ° C using palm oil.
Thereafter, it was frozen in a quick freezer and stored frozen at -18 ° C. to produce frozen Tatsuta fried.
After freezing and storing for 3 months, 8 pieces were placed on a plate and unwrapped, and cooked at 500 W for 180 seconds using a microwave oven, and then a sensory test was performed. The results are shown in Table 2.

In addition, in a present Example, based on the following evaluation criteria, a sensory test evaluated in five steps, and made the evaluation average value of five engineers engaged in food development into the result of each test, and from 2 to 4 respectively. Good products, 1 and 5 were judged as poor products.
<Appearance>
5: Powder feeling is too strong.
4: A feeling of powder blowing is slightly strong.
3: It is preferable for a moderate powder blowing feeling.
2: A feeling of powder blowing is slightly weak.
1: The feeling of powder blowing is too weak.
<Cloth texture>
5: Too hard.
4: Slightly hard.
3: Preferred with moderate texture.
2: Slightly soft.
1: Too soft.
-: There is no feeling of dusting and it cannot evaluate.

  From the above results, the Tatsuta fried 2-2-10 fried with starch and water using the method for producing Tatsuta fried according to the present invention has a powder blowing feeling, and the texture of the clothes is also compared. Among them, 2-4 to 2-6 and 2-9 fried Tatsuta had moderate powder blowing feeling and good texture. On the other hand, Tatsuta fried 2-1 which did not adhere starch and water was inferior to the texture of clothing without any powder blowing feeling.

[Example 3]
The effect of water adhesion on the feeling of powder blowing was examined by producing frozen Tatsuta fried food on the production line.
In the same manner as in Example 1 except that it was carried out on the production line, the seasoned chicken thigh 100 parts by weight includes 6 parts by weight of starch containing starch, 8-12 parts by weight of batter containing starch and water, and starch. 6-10 parts by mass of a bleeder were adhered in order, and primary oil was applied for 1 minute at 170 ° C. using palm oil.
6 to 8 parts by mass of potato starch was adhered to 100 parts by mass of the chicken leg after the primary oil on the entire surface of the chicken leg after the primary oil was obtained. About 3-1, 0.5 mass parts water was sprayed with respect to 100 mass parts of chicken thighs after starch adhesion.
After that, secondary oil frying was performed at 180 ° C. for 100 seconds using palm oil to produce Tatsuta fried. Thereafter, it was frozen in a quick freezer and stored frozen at -18 ° C. to produce frozen Tatsuta fried.
After freezing and storing for one day, 8 pieces are placed on a plate and unwrapped, and after cooking for 180 seconds at 500 W using a microwave oven, the sensory feeling related to the powder blowing feeling is determined according to the same criteria as in Example 2 above. A test was conducted. The average value and standard deviation (SD) of sensory evaluation are shown in Table 3.
Table 3 shows the ratio of potato starch used in the production line (mass content of potato starch / mass content of chicken thigh) when water is attached and when water is not attached.

From the above results, 3-1 Tatsuta fried with starch and water adhered using the method for producing Tatsuta fried according to the present invention is more stable and stable than 3-2 Tatsuta fried. It was possible to have a feeling of blowing (significant difference at a risk rate of 1%).
Moreover, in the 3-1 fried Tatsuta, the amount of potato starch used in the production could be reduced.

  The method for producing Tatsuta fried food of the present invention can be suitably used in the field of food production.

Claims (5)

  A method for producing Tatsuta fried, characterized in that starch is attached to the surface of the ingredients after the primary oil is added, then water is further attached to the surface to which the starch is attached, and secondary oil is applied.   The amount of starch to adhere is 1 to 15 parts by mass with respect to 100 parts by mass of ingredients after the primary oil is added.   The amount of water to be adhered is 0.01 to 2 parts by mass with respect to 100 parts by mass of the ingredients after the starch is adhered, The method for producing Tatsuta fried according to claim 1 or 2.   The said starch is potato starch, The manufacturing method of Tatsuta fried food as described in any one of Claims 1-3 characterized by the above-mentioned.   The Tatsuta fried food manufactured using the manufacturing method of the Tatsuta fried food as described in any one of Claims 1-4.