JP2018186725A - Deep-fried food-like food, and manufacturing method of deep-fried food-like food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a simple manufacturing method of a deep-fried food-like food excellent appearance and flavor, and a deep-fried food-like food.SOLUTION: A piece of meat is dusted with grain flour and then heated together with an oil and fat composition, the oil and fat composition contains one or more kinds of emulsifier selected from a group consisting of monoglyceride, sucrose fatty acid ester, and polyglyceryl fatty acid ester with average esterification rate of 15 to 60 mass% of 0.2 to 10 mass% in the oil and fat composition, and a used amount of the oil and fat composition during heating is 2 to 25 mass% based on the piece of meat.SELECTED DRAWING: None

Description

  The present invention relates to a fried chicken-like food and a method for producing a fried chicken-like food.

Cooking at home tends to be completed in a short time, and cooking at home is often performed in a microwave oven such as from freezing to frying. However, although the frozen food has a certain flavor level, it has a problem that it is inferior in flavor compared to the actually cooked food, and inferior in texture due to moisture transfer during freezing.
In general, deep-fried chicken is made by attaching fry flour from fish, meat, etc. based on starch, wheat flour, potato starch or flour-based flour, and fried in oil at around 180 ° C, which takes time and effort. Since cooking is carried out sufficiently, it was necessary to drain a large amount of high-temperature oil after cooking.
Therefore, Patent Document 1 proposes fried powder because baking is performed in an oven or the like without frying. However, since fried cooked products such as fried chicken feel delicious due to the rich flavor caused by oil, even if the solid fried powder contains up to 30% solid fat like Patent Document 1, A sufficient flavor as fried food could not be obtained.

JP 2013-179880 A

  An object of the present invention is to provide a simple method for producing a fried food that is excellent in appearance and flavor, and a fried food that is obtained by the method.

  The present invention provides the following [1] to [6] in order to achieve the above object. The gist configuration of the present invention for solving the above problems is as follows.

[1] A method for producing a fried food, wherein a piece of meat is sprinkled with flour and then heated together with the oil and fat composition, wherein the oil and fat composition has a monoglyceride, a sucrose fatty acid ester and an average esterification rate of 15 to One or more emulsifiers selected from the group consisting of 60% by mass of polyglycerin fatty acid ester is contained in the oil / fat composition in an amount of 0.2 to 10% by mass, and the amount of the oil / fat composition used during the heating is The method for producing fried chicken-like food, characterized in that it is 2 to 25% by mass relative to the meat pieces.
[2] The method for producing fried foods according to [1], wherein the oil and fat composition contains a flavor component.
[3] The method for producing fried foods according to [1] or [2], wherein the flavor component contains a component selected from roast oil and / or garlic extract.
[4] The method for producing a deep-fried food from any one of [1] to [3], wherein the flour is at least one selected from the group consisting of potato starch, wheat flour and fried flour.
[5] The method for producing a fried food from any one of [1] to [4], wherein the piece of meat is chicken.
[6] A fried food produced by the production method according to any one of [1] to [5].

  According to the present invention, it is easy to cook and does not take time and effort to clean up after cooking. You can get food.

The inventors of the present invention, by heating a piece of meat sprinkled with flour together with a small amount of a specific oil and fat composition, the appearance and flavor of fried foods are inferior to fried foods when cooked in frying oil. It has been found that it is excellent in degree. Based on this finding, the present inventors have completed the fried food and the method for producing the fried food of the present invention.
Below, the fried food and its manufacturing method of this invention are illustrated and demonstrated in detail based on the embodiment. In the embodiment of the present invention, A (numerical value) to B (numerical value) mean A or more and B or less.

<Meat pieces>
As the meat pieces used in the present invention, meat pieces generally used as fried chicken can be used. As the meat pieces, chicken, fish, pork, beef and the like can be used, more preferably chicken or fish, and most preferably chicken. The size of the meat pieces is not particularly limited, but can be suitably several to several tens of centimeters, preferably cut to 3 to 15 cm, and preferably 2 to 6 cm. Is more preferable. In addition, if it is a small fish of the magnitude | size of this range, it can also be used as it is, without cut | disconnecting.
The meat pieces can be used without adding a seasoning, but it is preferable to appropriately impregnate with a water-soluble seasoning. Examples of the seasoning include soy sauce, salt, miso, and amino acids. Although the addition amount of a seasoning is not specifically limited, You may use 0.1-10 mass% with respect to 100 mass% of meat pieces.

<Wheat flour>
As the flour used in the present invention, starch, wheat flour, fried flour and the like can be used. Starch is preferably potato starch, more preferably potato starch. Fried fried powder can be commercially available. For example, flavored ingredients such as dextrin, spice, extract powder, sugar, glucose, salt, protein Those containing hydrolyzate, egg white powder, egg yolk powder, emulsifier, powdered oil and fat, pigment and the like can be used.

<Sprinkle meat pieces with flour>
In the present invention, the meat pieces are sprinkled with flour, but the meat pieces can be attached and dusted by sieving the flour. At this time, the flour adheres using moisture on the surface of the meat piece, but depending on the meat piece, water, liquid egg or the like can be adhered to the outer surface of the meat piece, and further the flour can be adhered.

<Oil composition>
The oil and fat composition used in the present invention is an oil and fat containing one or more emulsifiers selected from the group consisting of monoglycerides, sucrose fatty acid esters and polyglycerin fatty acid esters having an average esterification rate of 15 to 60% by mass. is there. By using at least one monoglyceride, sucrose fatty acid ester, and polyglycerin fatty acid ester having an average esterification rate of 15 to 60% by mass, a burned color is appropriately imparted to flour and the like while suppressing burning. From the viewpoint of solubility in fats and oils, the fatty acid constituting the emulsifier is preferably rich in unsaturated fatty acids. For example, an emulsifier in which 60% by mass or more of the constituent fatty acids is an unsaturated fatty acid is preferred. Of the unsaturated fatty acids, oleic acid and erucic acid are most preferred from the viewpoint of solubility in fats and oils and oxidation stability. The monoglyceride is preferably used in combination with diglyceride and mass ratio monoglyceride: diglyceride 1: 2 to 9: 1, and commercially available products containing diglyceride can be used. The sucrose fatty acid ester is preferably one of HLB 1 to 3.

  The amount of the emulsifier in the oil / fat composition is 0.2 to 10% by mass when the oil / fat composition is 100% by mass. If the amount of the emulsifier is 0.2% by mass or more, scorching can be prevented, and if it is 10% by mass or less, a fried food can be obtained because of a good flavor. The amount of the emulsifier in the oil and fat composition is preferably 0.2 to 3% by mass, more preferably 0.5 to 2% by mass, and most preferably 0.7 to 1.5% by mass.

The oil and fat composition used in the present invention is preferably an oil and fat containing a flavor component. Although it does not restrict | limit especially as a flavor component, Roasting oil and / or a garlic extract etc. can be used. As the roasted oil, roasted sesame oil and roasted peanut oil are preferable, and as the garlic extract, garlic oil, garlic spice extract, and garlic extract powder can be used.
Since the flavor derived from these flavor components varies depending on the amount of the fat composition used for the meat pieces in the fried food, the blending amount of the flavor components is not limited. For example, in the case of a flavor oil such as roasting oil or garlic oil, the oil / fat composition contains 1 to 80% by mass, preferably 5 to 55% by mass, more preferably 20 to 50% by mass. Can do. Moreover, if it is highly concentrated extracts, such as a garlic spice, 0.01-2 mass% in an oil-fat composition, Preferably it can contain 0.01-0.8 mass%. Moreover, you may use a flavor oil and an extract together.

In the oil and fat composition used in the present invention, animal and vegetable oils and fats, hydrogenated oils thereof, fractionated oils, transesterified oils, and oils and fats synthesized from glycerin and fatty acids can be used alone or in combination. Examples of animal and vegetable oils include soybean oil, rapeseed oil, high oleic rapeseed oil, sunflower oil, high oleic sunflower oil, olive oil, safflower oil, high oleic safflower oil, corn oil, cottonseed oil, rice oil, sesame oil, grape seed oil, peanut Examples include oil, beef tallow, milk fat, fish oil, coconut oil, palm oil, and palm kernel oil. Those which are solidified at room temperature need to be dissolved by heating at the time of use, and therefore those in a liquid form at 20 ° C. are preferred. Even if the raw material oil itself is solid at 20 ° C., it can be suitably used by using it together with other raw material oils and fats as long as the entire oil and fat is liquid. In particular, rapeseed oil, a mixture of rapeseed oil and soybean oil, and the like can be suitably used because it has the advantage of good oxidation stability while being a liquid oil having a low melting point. In addition, the said fats and oils may become a part or all of flavor oil, and may become a solvent which melt | dissolves solid content.
In the oil and fat composition, the total amount of the above-mentioned emulsifier, flavor component and fat is preferably 95% by mass of the oil and fat composition, and more preferably the total amount is 99% by mass or more of the oil and fat composition. .

  Other components can be added to the oil and fat composition to the extent that the effects of the present invention are not impaired. These components are components (food additive etc.) used for general fats and oils, for example. Examples of these components include antioxidants, emulsifiers other than diglycerin monofatty acid esters, silicone oils, crystal modifiers, texture modifiers, and the like, which are added after deodorization and before filling. It is preferable. Moreover, it is preferable to add the component which causes coloring by heating, such as phospholipid, in the range which does not color, for example, it is preferable that phospholipid is the addition amount or content of less than 0.01 mass%.

  Examples of the antioxidant include tocopherols, ascorbic acids, flavone derivatives, kojic acid, gallic acid derivatives, catechins and esters thereof, fuxic acid, gossypol, sesamol, and terpenes. As other emulsifiers other than diglycerin monofatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, polysorbate, propylene glycol fatty acid ester, polyglycerin fatty acid ester, organic acid monoglyceride, waxes, sterol esters, phospholipids, etc. Selected.

As the silicone oil, those commercially available for food use can be used, and are not particularly limited. Examples thereof include those having a dimethylpolysiloxane structure and a kinematic viscosity of 800 to 5000 mm ² / s at 25 ° C. . The kinematic viscosity of the silicone oil is particularly 800~2000mm ² / s, preferably a further 900~1100mm ² / s. Here, “kinematic viscosity” refers to a value measured according to JIS K 2283 (2000). The silicone oil may contain fine particle silica in addition to the silicone oil.

<Heat treatment>
In this invention, the piece of meat sprinkled with flour is heated with an oil-fat composition in a heating container. Although a heating container is not specifically limited, In this invention, since it is only necessary to use a small amount of specific oil and fat compositions, the frying pan, an iron plate, a pan, etc. which are used for normal stir-fry cooking etc. can be used. The oil and fat composition can be added before or after the meat pieces sprinkled with the flour are added to the heating container, or at the same time as the addition, but before the meat pieces sprinkled with the flour are charged, the oil and fat composition is added to the heating container. Or it is preferable to apply | coat from the point which suppresses the burning of a fried food like food.

  The amount of the oil and fat composition used during heating is 2 to 25% by mass with respect to 100% by mass of meat, but if it is 2% by mass or more, the flavor is good and the fried food is suppressed. can do. Preferably, it is 5 mass% or more. Moreover, if it is 25 mass% or less, since many oil-fat compositions do not remain | survive after cooking and an oil splash also decreases, the effort of washing | cleaning can be saved and it is preferable. More preferably, it is 15 mass% or less.

<Fried fried food>
The fried chicken-like food of the present invention is produced based on the aforementioned method for producing fried chicken-like food.
In addition, it is thought that the fried chicken-like food of the present invention differs from normal fried chicken in the following points. The fried food of the present invention is considered to have an oil composition only in the vicinity of the surface of the meat piece, but since normal fried food is cooked in frying oil, the oil composition penetrates to the inside of the meat piece. It is thought that there is. However, how much it penetrates depends on the state of the piece of meat, so the fried food cannot be specified by physical properties or the like. From the above points, in the present invention, the invention relating to the fried food is specified in a so-called product-by-process format.

  EXAMPLES Hereinafter, although this invention is demonstrated concretely based on an Example, this invention is not limited to these Examples.

<Preparation of oil and fat composition>
It mixed by the mixing | blending of Table 1, 2, and obtained the oil-fat composition (oils 1-9).

※キャノーラ油（日清オイリオグループ株式会社製）
※焙煎ごま油（日清オイリオグループ株式会社製）
※ガーリックオイル（長谷川香料株式会社製）
※ガーリック香辛料抽出物（長谷川香料株式会社製）
※モノグリセリド混合物（脂肪酸（脂肪酸中のオレイン酸量 ７８質量％）とグリセリンの反応混合物：モノグリセリド 約６０質量％、ジグリセリド ３０質量％、グリセリン 約１０質量％）
※ショ糖エステル（三菱ケミカルフーズ株式会社製「リョートーシュガーエステルＥＲ−２９０」：ショ糖エルカ酸エステル ＨＬＢ約２）
※ソルビタンエステル（太陽化学株式会社製「サンソフトＮｏ．８１Ｓ」：モノオレイン酸ソルビタン）

* Canola oil (Nisshin Oillio Group, Inc.)
* Roasted sesame oil (Nisshin Oillio Group, Inc.)
* Garlic oil (made by Hasegawa Fragrance Co., Ltd.)
* Garlic spice extract (made by Hasegawa Fragrance Co., Ltd.)
* Monoglyceride mixture (reaction mixture of fatty acid (amount of oleic acid in fatty acid 78% by mass) and glycerin: monoglyceride approximately 60% by mass, diglyceride 30% by mass, glycerin approximately 10% by mass)
* Sucrose ester (Ryoto Sugar Ester ER-290 manufactured by Mitsubishi Chemical Foods Co., Ltd .: Sucrose erucic acid ester HLB approx. 2)
* Sorbitan ester ("Sunsoft No. 81S" manufactured by Taiyo Kagaku Co., Ltd .: sorbitan monooleate)

※キャノーラ油（日清オイリオグループ株式会社製）
※焙煎ごま油（日清オイリオグループ株式会社製）
※ガーリックオイル（長谷川香料株式会社製）
※ガーリック香辛料抽出物（長谷川香料株式会社製）
※モノグリセリド混合物（脂肪酸（脂肪酸中のオレイン酸量 ７８質量％）とグリセリンの反応混合物：モノグリセリド 約６０質量％、ジグリセリド ３０質量％、グリセリン 約１０質量％）※ショ糖エステル（三菱ケミカルフーズ株式会社製「リョートーシュガーエステルＥＲ−２９０」：ショ糖エルカ酸エステル ＨＬＢ約２）
※ソルビタンエステル（太陽化学株式会社製「サンソフトＮｏ．８１Ｓ」：モノオレイン酸ソルビタン）

* Canola oil (Nisshin Oillio Group, Inc.)
* Roasted sesame oil (Nisshin Oillio Group, Inc.)
* Garlic oil (made by Hasegawa Fragrance Co., Ltd.)
* Garlic spice extract (made by Hasegawa Fragrance Co., Ltd.)
* Monoglyceride mixture (reaction mixture of fatty acid (amount of oleic acid in fatty acid: 78% by mass) and glycerin: monoglyceride: about 60%, diglyceride: 30%, glycerin: about 10%) * Sucrose ester (Mitsubishi Chemical Foods, Inc. “Ryoto Sugar Ester ER-290”: Sucrose erucic acid ester HLB approx. 2)
* Sorbitan ester ("Sunsoft No. 81S" manufactured by Taiyo Kagaku Co., Ltd .: sorbitan monooleate)

<Fried fried food>
Chicken thighs were cut to 20-30 g / piece to obtain pieces of meat. Put 10 pieces of meat (240-260g in total) and 7.5 parts by weight of soy sauce for 100 parts by weight of the meat pieces in a plastic bag, stir for 30 seconds, and let stand for another 2.5 minutes. I didn't. Furthermore, 16 parts by mass of potato starch (potato starch) was applied to the meat pieces with respect to 100 parts by mass of the meat pieces. 14 g of canola oil or fats 1-8 were put in a frying pan and stretched, and a piece of meat sprinkled with potato starch was added. The frying pan was heated and the meat pieces were turned over after 1.5 minutes, then turned over every other minute and heated for 9 minutes (gas range medium heat: frying pan surface temperature: 4 minutes after heating 201 ± 1 ° C., 9 minutes later 231 ± 1 ° C).
The post-treatment of cooking was only to wipe off a small amount of oil from the frying pan and wash it.

<Evaluation>
(Scorched)
Table 3 shows the number of burnt surfaces of 10 pieces of fried food.
(appearance)
The meat pieces coated with potato starch used in the fried food were fried for 4 minutes with 800 g of canola oil (180 ° C.), and the fried food was compared for comparison with the fried food.
Five panelists evaluated the cooked product, and the average of the evaluation is shown in Table 3.
3 points: Appearance equivalent to fried chicken for comparison 2 points: Appearance close to fried chicken for comparison 1 point: Appearance inferior to fried food for comparison
(Flavor)
The meat pieces sprinkled with potato starch used in fried foods were fried for 4 minutes with 800 g of canola oil (180 ° C.), and the fried foods were compared for comparison with the fried foods.
Five panelists evaluated the cooked product, and the average of the evaluation is shown in Table 3.
3 points: Flavor better than fried chicken for comparison 2 points: Flavor similar to fried chicken for comparison 1 point: Flavor inferior to fried chicken for comparison

The fried foods of Examples 1 to 6 using fats 3 to 4 and 6 to 9 are less scorched than the fried foods of Comparative Examples 1 to 4, and the appearance is 1.8 or more. It was found that it was close to the usual “from deep-fried” comparison. In addition, the flavor was as good as normal “fried” as a comparison target.

Claims (6)

A method for producing a fried food, wherein a piece of meat is sprinkled with flour and then heated with an oil and fat composition,
The oil or fat composition contains one or more emulsifiers selected from the group consisting of monoglycerides, sucrose fatty acid esters and polyglycerin fatty acid esters having an average esterification rate of 15 to 60% by mass in the oil and fat composition. Containing 10% by weight, and
The method for producing fried food, characterized in that the amount of the oil and fat composition used in the heating is 2 to 25% by mass with respect to the meat pieces.   The method for producing a fried food according to claim 1, wherein the fat composition contains a flavor component.   The method for producing a fried food according to claim 1 or 2, wherein the flavor component contains a component selected from roast oil and / or garlic extract.   The method for producing a fried food according to any one of claims 1 to 3, wherein the flour is at least one selected from the group consisting of potato starch, wheat flour and fried flour.   The method for producing a fried chicken-like food according to any one of claims 1 to 4, wherein the piece of meat is chicken.   A fried chicken-like food produced by the production method according to claim 1.