JP2018186725A - Deep-fried food-like food, and manufacturing method of deep-fried food-like food - Google Patents
Deep-fried food-like food, and manufacturing method of deep-fried food-like food Download PDFInfo
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Abstract
Description
本発明は、から揚げ様食品、及びから揚げ様食品の製造方法に関する。 The present invention relates to a fried chicken-like food and a method for producing a fried chicken-like food.
家庭での調理は、短時間で済ます傾向が高くなってきており、家庭内での調理は、冷凍から揚げ等のように電子レンジで行われる場合が多くなっている。しかし、冷凍食品は、一定の風味水準にはなるものの、実際に調理したものに比べて風味に劣る、冷凍中の水分移行により食感などに劣るなどの問題があった。
一般にから揚げは、魚、肉等に、片栗粉、小麦粉、片栗粉や小麦粉ベースのから揚げ粉を付着させ、180℃前後の油中で揚げる操作を行うので、手間・時間がかかり、また、油に十分浸るよう調理するので、調理後に大量の高温の油を排油処理する必要があった。
そこで、特許文献1には、フライをせずに、オーブン等の焼き調理を行うから揚げ粉が提案されている。しかし、から揚げのようなフライ調理品は、油に起因するコク等の風味により、おいしさを感じるため、特許文献1のように、から揚げ粉に固形脂を最大30%含むとしても、から揚げとしての十分な風味を得ることができなかった。
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.
本発明の課題は、外観や風味に優れたから揚げ様食品の簡便な製造方法、及び当該方法によって得られたから揚げ様食品を提供することである。 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.
本発明は、上記課題を達成するために、下記の[1]〜[6]を提供する。上記課題を解決する本発明の要旨構成は、以下の通りである。 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] 肉片を、穀粉でまぶした後に、油脂組成物とともに加熱する、から揚げ様食品の製造方法であって、前記油脂組成物が、モノグリセリド、ショ糖脂肪酸エステル及び平均エステル化率が15〜60質量%のポリグリセリン脂肪酸エステルからなる群から選ばれる1種以上の乳化剤を前記油脂組成物中に0.2〜10質量%含有し、かつ、前記加熱時の前記油脂組成物の使用量が、肉片に対して2〜25質量%であることを特徴とする、から揚げ様食品の製造方法。
[2] 前記油脂組成物が、風味成分を含有するものである、[1]のから揚げ様食品の製造方法。
[3] 前記風味成分が、焙煎油及び/又はニンニクエキスから選ばれる成分を含有するものである、[1] 又は[2]のから揚げ様食品の製造方法。
[4] 前記穀粉が、片栗粉、小麦粉及びから揚げ粉からなる群から選ばれる1種以上であることを特徴とする、[1] 〜[3]のいずれかのから揚げ様食品の製造方法。
[5] 前記肉片が、鶏肉である、[1]〜[4]のいずれかのから揚げ様食品の製造方法。
[6] [1]〜[5]のいずれかの製造方法で製造されたから揚げ様食品。
[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].
本発明によれば、簡便な調理でかつ調理後の後片付けに手間や時間をかけなくても、フライ油中で加熱調理したから揚げと比べて、外観や風味が遜色ない程度に優れたから揚げ様食品を得ることができる。 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.
本発明者らは、穀粉でまぶした肉片を、少量の特定の油脂組成物とともに加熱することで、から揚げ様食品の外観・風味が、フライ油中で加熱調理したから揚げと比べて遜色ない程度に優れたものとなることを見出した。この知見に基づき、本発明のから揚げ様食品、及びから揚げ様食品の製造方法を完成するに至った。
以下に、本発明のから揚げ様食品とその製造方法を、その実施形態に基づき、詳細に例示説明する。なお、本発明の実施の形態において、A(数値)〜B(数値)は、A以上B以下を意味する。
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.
<肉片>
本発明で用いる肉片は、一般的にから揚げとして用いられる肉片を用いることができる。肉片としては、鶏肉、魚肉、豚肉、牛肉等を用いることができ、より好ましくは鶏肉又は魚肉が好ましく、最も好ましくは鶏肉である。肉片の大きさは、特に限定するものではないが、適宜、数〜数十センチの大きさのものを用いることができ、3〜15cmの大きさに切断したものが好ましく、2〜6cmの大きさがより好ましい。なお、この範囲の大きさの小魚であれば、切断せずにそのまま用いることもできる。
肉片は、特に調味料を添加せずに用いることができるが、適宜、水溶性の調味料を含浸させて用いることが好ましい。前記調味料としては、しょう油、塩、味噌、アミノ酸等が挙げられる。調味料の添加量は特に限定するものではないが、肉片100質量%に対して、0.1〜10質量%用いてもよい。
<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.
<穀粉>
本発明で用いる穀粉は、でん粉、小麦粉、から揚げ粉などを用いることができる。でん粉は、片栗粉が好ましく、より好ましくは馬鈴薯でん粉のものである。から揚げ粉は、市販のものを用いることができ、一例を挙げれば、小麦粉及び/又は澱粉を主成分としたものに、デキストリン、香辛料、エキス粉末等の風味成分、砂糖、ブドウ糖、食塩、蛋白加水分解物、卵白粉、卵黄粉、乳化剤、粉末油脂、色素等を含むものを用いることができる。
<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.
<肉片を穀粉でまぶす>
本発明では、肉片は穀粉でまぶされるが、肉片に穀粉をふるなどして付着してまぶすことができる。この時、穀粉は肉片の表面の水分を利用して付着するが、肉片によっては肉片外部表面に、水や液卵などを付着させ、さらに穀粉をふるなどして付着させることができる。
<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.
<油脂組成物>
本発明で用いる油脂組成物は、モノグリセリド、ショ糖脂肪酸エステル及び平均エステル化率が15〜60質量%のポリグリセリン脂肪酸エステルからなる群から選ばれる1種以上の乳化剤を油脂に含有させたものである。モノグリセリド、ショ糖脂肪酸エステル、平均エステル化率が15〜60質量%のポリグリセリン脂肪酸エステルを1種以上用いることで、焦付きを抑えつつ、穀粉等に適度に焼き色が付与される。油脂への溶解性の点から、前記乳化剤を構成する脂肪酸は不飽和脂肪酸が多い方が好ましく、例えば、構成脂肪酸中、60質量%以上が不飽和脂肪酸である乳化剤が好ましい。不飽和脂肪酸の中で、オレイン酸、エルカ酸が油脂への溶解性、酸化安定性の点から最も好ましい。また、モノグリセリドは、ジグリセリドと質量比モノグリセリド:ジグリセリド1:2〜9:1で併用することが好ましく、ジグリセリドを含む市販品を用いることができる。ショ糖脂肪酸エステルは、HLB1〜3のものが好ましい。
<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.
油脂組成物中の乳化剤量は、油脂組成物を100質量%とした場合、0.2〜10質量%である。乳化剤量が、0.2質量%以上であれば、焦付きを防止でき、10質量%以下であれば、風味良好なから揚げ様食品を得ることができる。油脂組成物中の乳化剤量は、好ましくは0.2〜3質量%であり、より好ましくは0.5〜2質量%であり、最も好ましくは0.7〜1.5質量%である。 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.
本発明で用いる油脂組成物は、油脂に風味成分を含有させたものが好ましい。風味成分としては、特に制限されないが、焙煎油及び/又はニンニクエキス等を用いることができる。焙煎油としては、焙煎ごま油、焙煎ピーナッツ油が好ましく、ニンニクエキスとしては、ガーリックオイル、あるいはガーリック香辛料抽出物、ニンニクエキスパウダーを用いることができる。
これらの風味成分由来の風味は、から揚げ様食品において、油脂組成物の肉片に対する使用量によって変動するため、風味成分の配合量は限定するものではない。例を挙げれば、焙煎油やガーリックオイルのように風味油の場合は、油脂組成物中に1〜80質量%、好ましくは5〜55質量%、より好ましくは20〜50質量%含有することができる。また、ガーリック香辛料などの高濃度の抽出物などであれば、油脂組成物中に0.01〜2質量%、好ましくは0.01〜0.8質量%含有することができる。また、風味油と抽出物を併用してもよい。
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.
本発明で用いる油脂組成物は、主成分の油脂として動植物油脂及びその水素添加油、分別油、エステル交換油、グリセリンと脂肪酸から合成した油脂を単独あるいは組み合わせて用いることができる。動植物油脂としては、例えば、大豆油、なたね油、ハイオレイックなたね油、ひまわり油、ハイオレイックひまわり油、オリーブ油、サフラワー油、ハイオレイックサフラワー油、コーン油、綿実油、米油、ゴマ油、グレープシード油、落花生油、牛脂、乳脂、魚油、ヤシ油、パーム油、パーム核油などが挙げられる。室温で固形化するものは、使用時に加熱により溶解させる必要があるので、20℃で液状の態様のものが好ましい。原料油脂そのものが20℃で固体であっても、他の原料油脂と併用して用いることによって、油脂全体として液状であれば好適に使用できる。特に、融点の低い液状油でありながら、酸化安定性も良好であるという利点を有することから、なたね油、なたね油と大豆油との混合物などを好適に使用することができる。なお、前記油脂は、風味油の一部又は全部となることもあるし、固形分を溶かす溶媒となることもある。
油脂組成物において、前述の乳化剤と風味成分と油脂の合計量が油脂組成物の95質量%になることが好ましく、また、前記合計量が油脂組成物の99質量%以上になることがより好ましい。
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. .
油脂組成物中には、本発明の効果を損ねない程度に、その他の成分を加えることができる。これらの成分とは、例えば、一般的な油脂に用いられる成分(食品添加物など)である。これらの成分としては、例えば、酸化防止剤、ジグリセリンモノ脂肪酸エステル以外の他の乳化剤、シリコーンオイル、結晶調整剤、食感改良剤等が挙げられ、これらは脱臭後から充填前に添加されることが好ましい。また、リン脂質等の加熱により着色を引き起こす成分は、着色しない範囲で添加することが好ましく、例えば、リン脂質は0.01質量%未満の添加量、あるいは含有量であることが好ましい。 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%.
酸化防止剤としては、例えば、トコフェロール類、アスコルビン酸類、フラボン誘導体、コウジ酸、没食子酸誘導体、カテキンおよびそのエステル、フキ酸、ゴシポール、セサモール、テルペン類等が挙げられる。ジグリセリンモノ脂肪酸エステル以外の他の乳化剤としては、ショ糖脂肪酸エステル、ソルビタン脂肪酸エステル、ポリソルベート、プロピレングリコール脂肪酸エステル、ポリグリセリン脂肪酸エステル、有機酸モノグリセリド、ワックス類、ステロールエステル類、リン脂質等から適宜選択される。 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.
シリコーンオイルとしては、食品用途で市販されているものを用いることができ、特に限定されないが、例えば、ジメチルポリシロキサン構造を持ち、動粘度が25℃で800〜5000mm2/sのものが挙げられる。シリコーンオイルの動粘度は、特に800〜2000mm2/s、さらに900〜1100mm2/sであることが好ましい。ここで、「動粘度」とは、JIS K 2283(2000)に準拠して測定される値を指すものとする。シリコーンオイルは、シリコーンオイル以外に微粒子シリカを含んでいてもよい。 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.
<加熱処理>
本発明では、加熱容器中で、穀粉をまぶされた肉片が油脂組成物とともに加熱される。加熱容器は、特に限定するものではないが、本発明では、少量の特定の油脂組成物を用いるだけでよいため、通常の炒め調理等に使われるフライパン、鉄板、鍋等を用いることができる。油脂組成物は、穀粉をまぶされた肉片を加熱容器に投入する前後、あるいは投入と同時に添加することができるが、穀粉をまぶされた肉片の投入前に加熱容器に油脂組成物を投入あるいは塗布することが、から揚げ様食品の焦付きを抑える点で好ましい。
<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.
加熱時における油脂組成物の使用量は、肉片100質量%に対して2〜25質量%であるが、2質量%以上であれば、風味がよく、焦付きが抑えられたから揚げ様食品を製造することができる。好ましくは、5質量%以上である。また、25質量%以下であれば、調理後に油脂組成物が多く残存することもなく、油ハネも少なくなるので、洗浄の手間が省けて好ましい。より好ましくは15質量%以下である。 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.
<から揚げ様食品>
本発明のから揚げ様食品は、前述のから揚げ様食品の製造方法に基づき製造されたものである。
なお、本発明のから揚げ様食品は、通常のから揚げと以下の点で異なると考えられる。本発明のから揚げ様食品は肉片の表面近辺しか油脂組成物が存在しないと考えられるが、通常のから揚げは、フライ油中で加熱調理するので、肉片の内部まで油脂組成物が浸透していると考えられる。しかし、どの程度浸透するかは、肉片の状態によるので、から揚げ様食品を物性等で特定することができない。以上の点から、本発明において、いわゆるプロダクトバイプロセスの形式でから揚げ様食品に係る発明を特定している。
<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.
以下、本発明について、実施例に基づき具体的に説明するが、本発明はこれら実施例に限定されるものではない。 EXAMPLES Hereinafter, although this invention is demonstrated concretely based on an Example, this invention is not limited to these Examples.
<油脂組成物の調製>
表1、2の配合で混合し、油脂組成物(油脂1〜9)を得た。
<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).
※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)
* 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)
※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)
* 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)
<から揚げ様食品>
鶏もも肉を20〜30g/個になるように切断し、肉片とした。10片の肉片(合計240〜260g)と、肉片100質量部に対し7.5質量部のしょう油をビニール袋に入れて、30秒間もみ、さらに2.5分間放置して、肉片にしょう油をなじませた。さらに、肉片に、肉片100質量部に対して16質量部の片栗粉(馬鈴薯でん粉)をまぶした。14gのキャノーラ油又は油脂1〜8をフライパンに入れて伸ばし、片栗粉をまぶした肉片を入れた。フライパンを加熱し、1.5分後に肉片を裏返し、その後は1分おきに裏返し、9分間加熱した(ガスレンジ中火:フライパンの表面温度:加熱4分後 201±1℃、9分後 231±1℃)。
加熱調理の後処理は、フライパンの少量の油をふき取り、洗浄するのみであった。
<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.
<評価>
(焦付き)
から揚げ様食品10片の、焦げた面の数をカウントし、表3に示した。
(外観)
から揚げ様食品で用いた片栗粉をまぶした肉片を、キャノーラ油800g(180℃)で4分揚げたから揚げを比較対象として、から揚げ様食品と外観を比較した。
5名のパネラーが調理品の評価を行い、評価の平均を表3に示した。
3点:比較対象のから揚げと同等の外観
2点:比較対象のから揚げに近い外観
1点:比較対象のから揚げよる劣る外観。
(風味)
から揚げ様食品で用いた片栗粉をまぶした肉片を、キャノーラ油800g(180℃)で4分揚げたから揚げを比較対象として、から揚げ様食品と風味を比較した。
5名のパネラーが調理品の評価を行い、評価の平均を表3に示した。
3点:比較対象のから揚げより良好な風味
2点:比較対象のから揚げと遜色ない風味
1点:比較対象のから揚げより劣る風味
<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
油脂3〜4、6〜9を用いた実施例1〜6のから揚げ様食品は、比較例1〜4のから揚げ様食品と比べて、焦付きが少なく、外観は1.8以上であり比較対象とした通常の”から揚げ”に近いことがわかった。また、風味も比較対象とした通常の”から揚げ”と遜色なく、良好であった。
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)
前記油脂組成物が、モノグリセリド、ショ糖脂肪酸エステル及び平均エステル化率が15〜60質量%のポリグリセリン脂肪酸エステルからなる群から選ばれる1種以上の乳化剤を前記油脂組成物中に0.2〜10質量%含有し、かつ、
前記加熱時の前記油脂組成物の使用量が、肉片に対して2〜25質量%であることを特徴とする、から揚げ様食品の製造方法。 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.
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JP2012533300A (en) * | 2009-07-16 | 2012-12-27 | ケリー グループ サーヴィシーズ インターナショナル、リミテッド | Oil-based coating for baked food products |
JP2015029500A (en) * | 2013-08-06 | 2015-02-16 | 味の素株式会社 | Manufacturing method of non-fried food |
JP2016086690A (en) * | 2014-10-31 | 2016-05-23 | 阪本薬品工業株式会社 | Flavor oil |
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JP2012533300A (en) * | 2009-07-16 | 2012-12-27 | ケリー グループ サーヴィシーズ インターナショナル、リミテッド | Oil-based coating for baked food products |
JP2015029500A (en) * | 2013-08-06 | 2015-02-16 | 味の素株式会社 | Manufacturing method of non-fried food |
JP2016086690A (en) * | 2014-10-31 | 2016-05-23 | 阪本薬品工業株式会社 | Flavor oil |
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