JP2019033671A - Fried food-like product and method of producing fried food-like product - Google Patents

Abstract

To provide an easy method of producing a fried food-like product rich in flavor and the fried food-like product.SOLUTION: A method of producing a fried food-like product of this invention includes wetting a piece of meat with a taste component-containing aqueous solution, coating the piece with grain flour, and heating with fat, where the taste component-containing aqueous solution is 4-15 mass% relative to the piece of meat; the grain flour is 10-20 mass% relative to the piece of meat; and the heating includes stir-frying or grilling. The taste component preferably contains at least one component selected from soy sauce, Mirin (sweet sake for seasoning), sake, salt, miso, sugar, and amino acid.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 flavor, and a fried food that is obtained by the method.

  The present invention provides the following [1] to [5] 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 meat piece is wetted with an aqueous solution containing a taste component, further sprinkled with flour, and then heated together with fats and oils, and the aqueous solution containing the taste component is applied to the meat piece 4 to 15% by mass, and the flour is 10 to 20% by mass with respect to the piece of meat.
[2] The method for producing fried chicken-like food according to [1], wherein the aqueous solution containing the taste component contains at least one component selected from soy sauce, mirin, salt, and sugar.
[3] The method for producing a fried chicken-like food according to [1] or [2], wherein the flour is at least one selected from the group consisting of starch, wheat flour, and fried flour.
[4] The method for producing a fried food from any one of [1] to [3], wherein the amount of the fat used during the heating is 2 to 25% by mass with respect to the meat piece.
[5] The method for producing 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, a fried food that is simple and easy to cook and cleans up after cooking, because it is cooked in frying oil and has excellent flavor compared to fried food. Can be obtained.

The inventors of the present invention have found that the meat pieces are wet with a specific amount of an aqueous solution containing a taste component, and further sprinkled with a specific amount of flour, and then heated with fats and oils to produce a fried food with good flavor. It was. 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.

<Aqueous solution containing taste components>
The meat pieces are preferably wetted with an aqueous solution containing a taste component in order to improve the adhesion of flour and impart a taste. If the amount of the aqueous solution containing the taste component is too large, the fried food is finished with a moist feeling, and if the amount of the aqueous solution containing the taste component is too small, the adhesion of the flour is not sufficient. Therefore, 4-15 mass% is required with respect to the meat piece. Preferably, 5-10 mass% is preferable with respect to a meat piece, and, as for the aqueous solution containing a taste component, More preferably, it is 6-9 mass% with respect to a meat piece. The concentration of the aqueous solution is preferably 50% by mass or more of water, more preferably 70% by mass or more, and still more preferably 90% by mass or more.
The meat pieces may be wetted with an aqueous solution containing a taste component, but it is preferable to impregnate the meat pieces in an aqueous solution containing a taste component. The taste ingredient is preferably at least one ingredient selected from soy sauce, mirin, sake, salt, miso, sugar and amino acids. In addition, it is preferable that the density | concentration of aqueous solution dissolves a solid taste component at 10 mass% or less. In addition, soy sauce, mirin, liquor and the like, which are in the form of an aqueous solution, can be used as an aqueous solution containing a taste component as it is.

<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. If too much flour is used, the fried food will become powdery, and if too little flour, the fried food will have an excessively oily flavor. Therefore, 10-20 mass% of flour is used with respect to a piece of meat, More preferably, it is 12-18 mass%.
In the present invention, the meat pieces are wetted with an aqueous solution containing a taste component and then sprinkled with flour. However, the meat pieces can be attached and dusted by sieving the flour.

<Oil and fat>
The oil and fat used in the present invention can be used as long as it is used as an edible oil. For example, animal and vegetable fats and oils, hydrogenated oils, fractionated oils, transesterified oils, fats and oils synthesized from glycerin and fatty acids can be used alone or in combination as the main component fats and oils. 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.

The fats and oils used in the present invention may be those containing flavor components in the fats and oils. 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 or the like can be used.
Since the flavor derived from these flavor components varies depending on the amount of fats and oils used 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 roasted oil or garlic oil, it can be contained in the oil in an amount of 1 to 80% by mass, preferably 5 to 55% by mass, more preferably 20 to 50% by mass. . Moreover, if it is a high concentration extract, such as a garlic spice, 0.01-2 mass% in fats and oils, Preferably 0.01-0.8 mass% can be contained. Moreover, you may use a flavor oil and an extract together.

  The fats and oils used in the present invention can be added with other components as necessary to such an 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 emulsifiers, antioxidants, crystal inhibitors, and antifoaming agents. For example, glycerin fatty acid ester, organic acid monoglyceride, polyglycerin fatty acid ester, sucrose fatty acid ester, polysorbate, sorbitan fatty acid ester, propylene glycol fatty acid ester, phospholipid, sterol, silicone oil, ascorbic acid derivative, tocopherol, tocotrienol, carotene, etc. Is mentioned.

  10 mass% or less is preferable, and, as for the other component in fats and oils, More preferably, it is 1 mass% or less.

<Heat treatment>
In this invention, the piece of meat sprinkled with flour is heated with fats and oils in a heating container. The heating is to fry or bake and it is necessary to keep a certain amount of fats and oils in the cooked product, so it is preferable to heat on 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 fats and oils, the frying pan, an iron plate, a pan, etc. which are used for normal stir-fry cooking etc. can be used. Oils and fats can be added before, after, or simultaneously with the addition of the meat pieces sprinkled with flour into the heating container. However, it is preferable at the point which suppresses the burning of a fried food like.

  The amount of oil used at the time of heating is 2 to 25% by mass with respect to 100% by mass of the meat piece, but if it is 2% by mass or more, the fried food can be produced because the flavor is good. 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.

<Fried food 1>
Chicken thighs were cut to 20-30 g / piece to obtain pieces of meat. Put 10 pieces of meat (240-260g in total) and 2-20 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. Further, 5 to 25 parts by mass of potato starch (potato starch) was applied to 100 parts by mass of the meat pieces. 14 g of canola oil was put in a frying pan, and a piece of meat sprinkled with potato starch was added. The frying pan was heated on medium heat, the meat pieces were turned upside down after 1.5 minutes, then turned over every other minute, and heated for 8 minutes (gas range medium heat: frying pan surface temperature: 4 minutes after heating 198 ± 1 ° C., 8 Min 229 ± 1 ° C). The amount of material is shown in Tables 1 and 2.
The post-treatment of cooking was only to wipe off a small amount of oil from the frying pan and wash it.

<Evaluation>
Tables 1 and 2 show the number of persons judged that five panelists ate the evaluation of the cooked product and had the following good flavor.
・ Crispy: The surface is crispy.
・ Powder: I do not feel the flavor of starch. And there is no stickiness.
・ Oilness: I feel moderate oiliness or richness.

※表中のしょう油、片栗粉の数値は肉片100質量部に対する質量部量

* The values for soy sauce and starch in the table are based on 100 parts by weight of meat pieces.

※表中のしょう油、片栗粉の数値は肉片100質量部に対する質量部量

* The values for soy sauce and starch in the table are based on 100 parts by weight of meat pieces.

<Fried food 2>
Chicken thighs were cut to 20-30 g / piece to obtain pieces of meat. 10 pieces of meat (300 g in total), 5 parts by weight of an aqueous solution containing the taste components shown in Table 3 and 100 parts by weight of black meat (a little) are put in a plastic bag, and are stir for 30 seconds. Allowed to sit for a minute and let the meat pieces soak in the aqueous solution. Further, 12 parts by mass of potato starch (potato starch) was applied to 100 parts by mass of meat. 14 g of canola oil was put in a frying pan, and a piece of meat sprinkled with potato starch was added. Heat the frying pan over medium heat, flip the meat piece over after 1.5 minutes, then turn over every other minute and heat for 8 minutes (gas range medium heat: frying pan surface temperature: 4 minutes after heating 197 ° C, 8 minutes later 227 ° C).
The post-treatment of cooking was only to wipe off a small amount of oil from the frying pan and wash it. Evaluation was carried out in the same manner as fried food 1 and the results are shown in Table 3.

※表中の呈味成分を含む水溶液、片栗粉の数値は肉片100質量部に対する質量部量

* The figures for the aqueous solution and flavored starch containing the taste ingredients in the table are the parts by mass relative to 100 parts by mass of meat pieces.

  The fried foods of Examples 1 to 8 had a crispy and moderate oiliness, and did not feel powdery, so they had a texture and flavor close to fried food. .

Claims (6)

A method for producing fried foods, wherein a piece of meat is wetted with an aqueous solution containing a taste ingredient, further coated with flour, and then heated with fats and oils,
The aqueous solution containing the taste component is 4 to 15% by mass with respect to the meat piece,
The flour is 10 to 20% by mass with respect to the piece of meat,
A method for producing fried food, wherein the heating is fried or baked.   The method for producing fried food according to claim 1, wherein the aqueous solution containing the taste component contains one or more components selected from soy sauce, mirin, sake, salt, miso, sugar, and amino acid.   The method for producing fried chicken-like food according to any one of claims 1 and 2, wherein the flour is one or more selected from the group consisting of starch, wheat flour and fried flour.   The manufacturing method of the fried foodstuff of any one of Claims 1-3 whose usage-amount of the said fats and oils at the time of the said heating is 2-25 mass% with respect to a meat piece.   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.