JP2020110101A - Frozen fried chicken and manufacturing method thereof - Google Patents

Abstract

To provide a frozen fried chicken that has little of dry feeling after thawing, is juicy, soft, and also good taste, by improving the dry texture after thawing in conventional frozen fried chicken using chicken breast meat or fillet meat.SOLUTION: Provided is a frozen fried chicken, containing a chicken breast meat and/or chicken fillet meat, an organic acid monoglyceride, and an emulsifier different from organic acid monoglyceride, and containing no oil/fat, or the content of oil/fat is less than 30 pts.wt. per 100 pts.wt. of chicken breast meat and/or chicken fillet meat. As the emulsifier different from organic acid monoglyceride, sucrose fatty acid ester and/or polyglyceryl fatty acid ester are preferable.SELECTED DRAWING: None

Description

TECHNICAL FIELD The present invention relates to a fried chicken fried and a method for producing the same, and more specifically, a fried chicken fried with a dry texture of a chicken breast or chicken fillet having a dry and dry texture, and this frozen chicken fried A method for producing fried food.

Chicken breasts and chicken fillet are noted for their high protein content in amino acids that help relieve fatigue. Fried chicken breasts and chicken fillets are often frozen and stored because of the convenience that they can be eaten by increasing the range and thawing naturally and shortening the cooking time. However, chicken breasts and chicken fillets have a low oil content and have a dry feel, so frozen chicken fried chicken breasts and chicken fillets lose their water content when heated in a microwave oven during thawing, making them more dry. There was a problem that the texture became heavy and the juiciness was lost.

Patent Document 1 discloses that fats and oils are added in order to improve juiciness of frozen fried chicken during thawing.
On the other hand, in Patent Document 2, by using a food modifier containing a lamellar structure of emulsifier, sugar and diacetyltartaric acid monoglyceride for deep-fried chicken, the crispy feeling of clothes and the pulling of clothes are improved, It is disclosed that the smell of meat can be suppressed.

JP, 2002-000231, A JP, 2011-172563, A

In Patent Document 1, since a large amount of fats and oils are added in the form of a water-in-oil emulsion, if the emulsification becomes unstable, the fats and oils may be separated inside the meat, resulting in an oily texture. It was
Further, in Patent Document 2, although it is effective in improving the texture of clothes and suppressing the smell of chicken, the dry texture when using breast meat or chicken fillet as chicken has not been examined.

The present invention improves the dry texture after thawing in frozen fried chicken using conventional chicken breast and chicken fillets, and has less dryness after thawing, juicy, soft, and good taste. The challenge is to provide fried chicken.

The present inventor, as a result of repeated intensive studies to solve the above-mentioned problems, by using a combination of an organic acid monoglyceride and an emulsifier different from the organic acid monoglyceride in a frozen chicken fried, a dry feeling after thawing It has been found that it is possible to improve the texture and taste by reducing
That is, the gist of the present invention is as follows.

[1] A chicken breast and/or chicken fillet, an organic acid monoglyceride, and an emulsifier different from the organic acid monoglyceride are contained, and the fat or oil defined below is not contained or the content of the fat or oil is chicken. Fried chicken fried with less than 30 parts by weight per 100 parts by weight of breast meat and/or chicken fillet.
<Definition of fats and oils in deep-fried chicken>
Fats and oils originally contained in chicken breast and/or chicken fillet, and fats and oils other than fats and oils contained in frozen chicken fried chicken due to the oil frying during the production of frozen chicken fried chicken

[2] The frozen fried chicken according to [1], which contains an organic acid monoglyceride in an amount of 0.0001 to 5% by weight based on chicken breast meat and/or chicken fillet.

[3] The frozen fried chicken according to [1] or [2], which contains an emulsifier different from organic acid monoglyceride in an amount of 0.0001 to 5% by weight with respect to chicken breast and/or chicken fillet.

[4] The frozen chicken fried according to any one of [1] to [3], which further contains a saccharide.

[5] The frozen chicken fried according to any one of [1] to [4], wherein the emulsifier different from the organic acid monoglyceride is at least one selected from the group consisting of sucrose fatty acid ester and polyglycerin fatty acid ester. ..

[6] The frozen fried chicken according to any of [1] to [5], which is used for natural thawing.

[7] A step of preparing a dispersion liquid in which an organic acid monoglyceride and an emulsifier different from the organic acid monoglyceride are dispersed at 45 to 100° C., and chicken breast meat and/or chicken breast fillet is mixed with a pretreatment liquid containing the dispersion liquid. The method for producing fried chicken fried according to any one of [1] to [6], which comprises a step of treating and a step of applying a coat to the pretreated chicken breast and/or chicken fillet and heating. ..

According to the present invention, it is possible to provide a fried chicken fried using chicken breast or chicken fillet, which has less dryness after thawing, is juicy, soft, and has a good taste. ..

Embodiments of the present invention will be described in detail below.
The description of the constituent requirements described below is an example (representative example) of the embodiment of the present invention, and the present invention is not specified to these contents unless the gist thereof is exceeded.

[mechanism]
According to the present invention, the texture and taste of fried chicken after thawing can be improved by using an organic acid monoglyceride and an emulsifier different from the organic acid monoglyceride together.
Although details of the mechanism by which such an effect is exhibited are not clear, an emulsifier different from organic acid monoglyceride and organic acid monoglyceride uniformly penetrates into chicken breast and chicken fillet, and since a strong water retention effect was expressed, It is presumed that the dry feeling after thawing was improved, and the texture and taste were improved.

[Fried chicken fried]
The frozen fried chicken of the present invention contains chicken breast and/or chicken fillet, an organic acid monoglyceride, and an emulsifier different from the organic acid monoglyceride, and does not contain an oil or fat as defined below, or The fat content is less than 30 parts by weight based on 100 parts by weight of chicken breast and/or chicken fillet, and preferably further contains saccharides.
<Definition of fats and oils in deep-fried chicken>
Fats and oils contained in chicken breast and/or chicken fillet, and oils and fats other than oils and fats contained in frozen chicken fried chicken due to the oil fried during the production of frozen chicken fried chicken Usually, this oil and fat is chicken breast and/or Alternatively, it is contained in the pretreatment liquid used for the pretreatment of chicken fillet, and is included in the deep-fried chicken.

<Chicken breast and/or chicken fillet>
The frozen chicken fried chicken of the present invention is, as chicken used as a material for fried chicken, chicken breast and/or chicken fillet (hereinafter simply referred to as "chicken", which has little oil per se and tends to dry after thawing). There is)) is used.
However, the frozen fried chicken of the present invention may contain a small amount of vegetables (root vegetables, leaf vegetables, etc.), eggs, beans, etc. as an ingredient in addition to chicken.

<Fats and oils>
The frozen fried chicken of the present invention is characterized in that it does not contain fats or oils, or that the content of fats or oils is less than 30 parts by weight with respect to 100 parts by weight of chicken meat.
When the content of the fats and oils is 30 parts by weight or more with respect to 100 parts by weight of chicken meat, an oily texture is obtained, and a unique texture due to the use of chicken breast or chicken fillet having a low oil content as ingredients. The taste is impaired.

Here, the fats and oils contained in the frozen chicken fried chicken of the present invention are the fats and oils originally contained in chicken meat, and the fats and oils other than the oil components to be contained in the frozen chicken fried chickens due to the oil chow in the frozen chicken fried chicken manufacturing process. Yes, specifically, oils and fats added to the pretreatment liquid to be adhered to chicken during the preparation of frozen chicken fried and the preparation of chicken. The oils and fats are not particularly limited, and examples thereof include rapeseed oil, rapeseed hydrogenated oil, rice oil, soybean oil, corn oil, safflower oil, sunflower oil, cottonseed oil, sesame oil, olive oil, palm oil, palm kernel oil, palm. Oils, vegetable oils such as hardened coconut oils; animal oils such as butter oil, beef tallow, lard, chicken fat, fish oil; hydrogenated oils thereof, transesterified oils of one or more kinds thereof; manufactured using these oils and fats Examples thereof include water-in-oil emulsions such as margarine and shortening and oil-in-water emulsions.

In the present invention, it is possible to reduce the amount of these oils and fats used, reduce the content thereof, and improve the dry feeling after thawing.

The fat content of the frozen fried chicken of the present invention is preferably 20 parts by weight or less, more preferably 10 parts by weight or less, relative to 100 parts by weight of chicken meat.
The frozen chicken fried food of the present invention does not contain fats and oils, that is, it is not necessary to add fats and oils to the pretreatment liquid of chicken, but a small amount of fats and oils is added to the pretreatment liquid and kneaded with chicken. This makes it possible to soften the fried chicken. In this case, the fats and oils are preferably used in a ratio of about 0.5 to 5 parts by weight with respect to 100 parts by weight of chicken.

<Organic acid monoglyceride>
Organic acid monoglyceride has a structure in which one molecule of fatty acid and one molecule of organic acid are bonded to one molecule of glycerin, and is generally obtained by reacting an acid anhydride of an organic acid with fatty acid monoglyceride. The reaction is usually performed under a solvent-free condition. For example, in the reaction of succinic anhydride and a monoglyceride having 18 carbon atoms, the reaction is completed in about 90 minutes at a temperature of about 120°C. The organic acid monoglyceride thus obtained is usually a mixture containing an organic acid, unreacted monoglyceride, diglyceride and other oligomers. In the present invention, such a mixture may be used as it is, and if it is desired to increase the purity of the organic acid monoglyceride, a commercially available distilled monoglyceride may be used. Moreover, you may use what the organic acid part partially neutralized.

Examples of the organic acid constituting the organic acid monoglyceride include succinic acid, citric acid, tartaric acid, diacetyltartaric acid, malic acid, adipic acid, glutaric acid, maleic acid, fumaric acid, acetic acid, lactic acid and the like. Among these, succinic acid, citric acid and diacetyltartaric acid used for food use are preferable, and succinic acid is particularly preferable from the viewpoint of flavor.

Examples of the fatty acid that is derived from the fatty acid monoglyceride and constitutes the organic acid monoglyceride include, for example, caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, stearic acid, behenic acid, and saturated carbon atoms of 8 to 22. Alternatively, unsaturated fatty acids may be mentioned. Among these, fatty acids containing stearic acid as a main component are preferable from the viewpoint of flavor, and those in which 70% by weight or more of the constituent fatty acids are stearic acid are particularly preferable.

As the organic acid monoglyceride, only one kind may be used, or two or more kinds having different organic acids and fatty acids forming the same may be mixed and used.

The deep-fried chicken of the present invention preferably contains the organic acid monoglyceride in a proportion of 0.0001 to 5% by weight relative to chicken. When the content of the organic acid monoglyceride is at least the above lower limit, the effect of the present invention due to the inclusion of the organic acid monoglyceride can be effectively obtained. When the content of the organic acid monoglyceride is not more than the above upper limit, the effect of the present invention due to the inclusion of the organic acid monoglyceride can be obtained without significantly affecting the flavor. The content of the organic acid monoglyceride is more preferably 0.001 to 3% by weight, further preferably 0.01 to 1% by weight, based on the chicken.

As described below, the organic acid monoglyceride is blended in the frozen chicken fried as a lamella structure of the organic acid monoglyceride by using it as an aqueous dispersion in the production of frozen chicken fried.

<Emulsifier different from organic acid monoglyceride>
The emulsifier different from the organic acid monoglyceride (hereinafter sometimes referred to as “other emulsifier”) is not particularly limited, but sucrose fatty acid ester and polyglycerin fatty acid ester are preferable.

As the sucrose fatty acid ester, one having a high hydrophilicity (HLB value is usually 5 to 18, preferably 8 to 15), excellent water dispersibility, and a high-viscosity aqueous dispersion liquid at high temperature is used. preferable. Examples of the constituent fatty acids include saturated or unsaturated fatty acids having 14 to 22 carbon atoms such as myristic acid, palmitic acid, stearic acid, behenic acid, and oleic acid. Of these, saturated fatty acids having 14 to 18 carbon atoms are preferable. Further, a fatty acid in which 70% by weight or more of the constituent fatty acid is stearic acid is more preferable.

Sucrose fatty acid ester is a food-grade emulsifier known per se, and commercially available ones can be used. Examples of commercially available products of sucrose fatty acid ester include, for example, "Lyoto sugar ester S-1670", "Lyoto sugar ester P-1670", "Lyoto sugar ester M-1695", and "Lyoto sugar ester O-1570". , "Ryoto Sugar Ester S-1170", "Ryoto Sugar Ester S-570", "Ryoto Sugar Ester S-370", "Ryoto Sugar Ester B-370", "Ryoto Sugar Ester S-170" , "Ryoto Sugar Ester ER-190", "Ryoto Sugar Ester POS-135" (above, Mitsubishi Chemical Foods Co., Ltd., trade name); "DK Ester F-160", "DK Ester F-140", "DK ester F-110", "DK ester F-70", "DK ester F-50" (above, Daiichi Kogyo Seiyaku Co., Ltd. make, a brand name), etc. are mentioned.

Like the sucrose fatty acid ester, the polyglycerin fatty acid ester also has high hydrophilicity (HLB value is usually 5 to 18, preferably 9 to 16), excellent water dispersibility, and highly viscous water dispersion at high temperature. A liquid state is preferable. The polyglycerin fatty acid ester is not particularly limited, but examples thereof include those having an average degree of polymerization of polyglycerin of usually 2 to 20, preferably 3 to 10. Further, the constituent fatty acid is usually a saturated or unsaturated fatty acid having 14 to 22 carbon atoms, and a polyglycerin fatty acid ester in which 70% by weight or more of the constituent fatty acid is stearic acid is preferable. As the polyglycerin fatty acid ester, those having a uniform degree of polymerization of glycerin can be used. Those having a degree of polymerization of 2 are called diglycerin fatty acid ester, and those having a degree of polymerization of 3 are called triglycerin fatty acid ester, These are also included in the polyglycerin fatty acid ester in the present invention.

The polyglycerin fatty acid ester is a food-grade emulsifier known per se, and commercially available products can be used. Examples of commercially available polyglycerin fatty acid ester include, for example, "Lyoto-polyglycerate S-10D", "Lyoto-polyglycerate M-10D", "Lyoto-polyglyceride S-24D", and "Lyoto-polyglycerate S-28D". , "Ryoto-polyglycerester O-50D", "Ryoto-polyglyceride B-100D" (above, Mitsubishi Chemical Foods, trade name); "SY Glister MSW-7S", "SY Glister MS-5S", "SY Glister MS-3S", "SY Glister TS-3S", "SY Glister MO-5S", "SY Glister ML-750", "SY Glister HB-750", "SY Glister CR-500" (above, Sakamoto Yakuhin Kogyo Co., Ltd., trade name); "Sunsoft Q-18S", "Sunsoft Q-14S", "Sunsoft Q-12S", "Sunsoft A-141E", "Sunsoft A-17E" ( As described above, Taiyo Kagaku Co., Ltd., trade name), "Poem DP-95RF", "Poem TRP-97RF" (above, Riken Vitamin Co., trade name) and the like can be mentioned.

The above-mentioned sucrose fatty acid ester and polyglycerin fatty acid ester may be used alone or in combination of one or more kinds of sucrose fatty acid ester and one or more kinds of polyglycerin fatty acid ester. Good.

As other emulsifiers, in addition to the above-mentioned sucrose fatty acid ester and polyglycerin fatty acid ester, for example, lecithin, lysolecithin, monoglyceride, sorbitan fatty acid ester, propylene glycol fatty acid ester and the like can be used, but sucrose fatty acid ester And/or polyglycerin fatty acid ester is preferably used, and at least 30% by weight or more of the other emulsifiers are preferably sucrose fatty acid ester and/or polyglycerin fatty acid ester.

The content of other emulsifiers such as sucrose fatty acid ester and polyglycerin fatty acid ester contained in the deep-fried chicken of the present invention is preferably 0.0001 to 5% by weight with respect to chicken. When the content of the other emulsifier is within the above range, the water dispersibility and stability of the lamellar structure of the organic acid monoglyceride in the later-described dispersion used in the production of the deep-fried chicken of the present invention are increased, and the present invention The effect of can be effectively exhibited.
The content of the other emulsifier with respect to the chicken is more preferably 0.001 to 3% by weight, further preferably 0.01 to 1% by weight.

Further, in order to obtain the effect of the present invention more effectively by using the organic acid monoglyceride and other emulsifiers in combination, the content ratio of the organic acid monoglyceride and the other emulsifier in the deep-fried chicken is the organic acid. Monoglyceride:other emulsifier (weight ratio)=500:1 to 1:500, preferably 100:1 to 1:100, and more preferably 3:1 to 1:3. The content (weight ratio) of the organic acid monoglyceride and the other emulsifier is more preferably 1:1.
Moreover, the total content of the organic acid monoglyceride and the other emulsifier in the deep-fried chicken of the present invention is preferably 0.01 to 20% by weight, and 0.1 to 10% by weight based on the chicken. It is more preferable to be present, and it is further preferable to be 1 to 5% by weight.

<Sugar>
The frozen fried chicken of the present invention may contain one kind or two kinds or more of saccharides, and by containing the saccharides, the dispersion stability of the lamellar structure of the organic acid monoglyceride in the dispersion liquid described below becomes good. .. In addition, when the frozen chicken fried is produced, it is preferable to add a saccharide together with the organic acid monoglyceride-containing aqueous dispersion described below, because the texture and taste are better than that of the organic acid monoglyceride-containing aqueous dispersion alone.

Examples of sugars include sugars such as white sugar, powdered sugar, liquid sugar, sugar, maltose, lactose, invert sugar, isomerized sugar, glucose, fructose, starch syrup, trehalose, sorbitol, maltitol, lactitol, erythritol, mannitol and honey. And sugar alcohols, various oligosaccharides, and mixtures thereof can be used.

Of these, oligosaccharides are preferred.
Examples of oligosaccharides include maltooligosaccharides (preferably having a polymerization degree of 3 to 7), nigerooligosaccharides, isomaltooligosaccharides, panose oligosaccharides, gentiooligosaccharides, fructooligosaccharides, galactooligosaccharides, xylooligosaccharides, milk oligosaccharides, and syrups thereof. To be

When the deep-fried chicken of the present invention contains saccharides, the amount of saccharides used in the organic acid monoglyceride-containing aqueous dispersion described below is 0.001 to 30% by weight, particularly 0.01 to 30% by weight as the saccharide content relative to chicken. The content of the saccharide with respect to the organic acid monoglyceride is 20% by weight, particularly 0.1 to 10% by weight, and the organic acid monoglyceride:saccharide (weight ratio) is preferably in the range of 10:7 to 1:850. It is preferably in the range of :4 to 1:20. When the content of the saccharide is at least the above lower limit, the dispersion stability of the lamellar structure of the organic acid monoglyceride in the dispersion liquid described later is improved, and when it is at most the above upper limit, crystals are deposited depending on the type of sugar, Problems such as high viscosity hardly occur.

The amount of saccharides to be added in the case of adding and mixing the saccharides together with the organic acid monoglyceride-containing aqueous dispersion during the production of deep-fried chicken will be described later.

<Clothing material>
For the fried clothes, a batter mix or a blender mix containing wheat flour, potato starch or the like as a main component can be used.
Nuts, corn flakes, and the like can be added to this clothing material.

<Other ingredients>
The frozen fried chicken of the present invention may contain chicken, organic acid monoglyceride, other emulsifiers and sugars and oils and fats that are blended as necessary, the above clothing material, and other components.
The other components are seasonings and the like that are usually added to the pretreatment liquid used for the pretreatment of chicken and contained in the deep-fried chicken.

Examples of seasonings include salt (also serving as salt), sugar (also serving as sugar), pepper, soy sauce, sake, mirin, miso, dashi (bonito dashi, kombu dashi), and chemical seasonings.

Examples of the salt include one or more of salt, sodium bicarbonate, ammonium bicarbonate and the like.

In addition, a pH adjuster may be used, and the pH adjustor may be appropriately selected as long as it is a pH adjuster that can be used in foods, and can be appropriately selected. Hydroxides such as sodium, potassium hydroxide, calcium hydroxide and magnesium hydroxide; carbonates such as sodium carbonate, sodium hydrogen carbonate and potassium carbonate; phosphates such as disodium hydrogen phosphate and sodium dihydrogen phosphate; Organic acid salts other than the above, such as trisodium citrate, sodium acetate, sodium lactate, disodium succinate, sodium gluconate, sodium tartrate, and monosodium fumarate, are preferred.
Of these, more preferred are phosphates and organic acid salts such as sodium pyrophosphate, sodium tripolyphosphate, disodium hydrogen phosphate, dipotassium hydrogen phosphate, trisodium citrate, sodium succinate, and sodium lactate. Are listed.

When an egg is used as the pretreatment liquid, the egg is not particularly limited, and examples thereof include whole egg, raw egg yolk, raw egg white, frozen egg yolk and frozen egg white.

In addition, known additives such as sweeteners, flavors, vitamins, antioxidants, colorants, food fibers, thickening polysaccharides, and swelling agents may be added to the pretreatment liquid, if necessary.

As an optional component added to the pretreatment liquid, for example, a gel-forming substance (for example, glucomannan, galactomannan, agar, gelatin, pectin, carrageenan, curdlan, xanthan gum, gellan gum, gum arabic, tamarind gum, carboxymethyl cellulose). , Alginic acid, polyglutamic acid, etc.), and starch separately attached to clothing (for example, corn starch, wheat starch, rice starch, tapioca starch, high amylose corn starch, waxy corn starch, strawberry starch, potato starch, kudzu starch, sweet potato) Natural starch such as starch, esterified starch, etherified starch, cross-linked starch, periodate-oxidized starch, modified starch such as hydroxypropylated starch, granulated starch, pregelatinized starch, processed starch such as heat-moisture treated starch, etc.), Organic acids (eg, fumaric acid, succinic acid, citric acid, tartaric acid, diacetyltartaric acid, malic acid, adipic acid, glutaric acid, maleic acid, etc.), lipoproteins (eg, a mixture of milk protein, lecithin and water, egg yolk protein) And a mixture of lecithin and water, a mixture of soybean protein, lecithin and water, a mixture of corn protein, phospholipids and water, etc.), sweeteners, flavors, vitamins, antioxidants and the like.

[Method for producing deep-fried chicken]
The method for producing the deep-fried chicken of the present invention is not particularly limited, and examples thereof include a method of sequentially performing the following steps (1) to (5).
(1) An organic acid monoglyceride and other emulsifiers are dispersed in water at 45 to 100° C. to prepare a dispersion (hereinafter sometimes referred to as “organic acid monoglyceride-containing aqueous dispersion”) (containing organic acid monoglyceride). Aqueous dispersion preparation step).
(2) An organic acid monoglyceride-containing aqueous dispersion, a seasoning and other additives are mixed with water to prepare an undertreatment liquid, which is kneaded into chicken (undertreatment process).
(3) A dressing material is applied to the prepared chicken (a dressing process).
(4) Thicken the chicken with the clothes (oil frying process).
(5) The deep-fried chicken fried is frozen (freezing process).

<Organic acid monoglyceride-containing aqueous dispersion preparation step>
In the present invention, an organic acid monoglyceride and other emulsifiers may be directly dispersed in the chicken undertreatment liquid to give an undertreatment liquid, but preferably, the organic acid monoglyceride and other emulsifiers are dispersed in water as follows. Forming a lamellar structure of acid monoglyceride, it is possible to prepare a pretreatment liquid using an organic acid monoglyceride-containing aqueous dispersion that has formed a lamellar structure of organic acid monoglyceride, the formation of a lamellar structure of organic acid monoglyceride, It is preferable in terms of stabilization of the formed lamella structure.

In the following, an organic acid monoglyceride and other emulsifiers are dispersed in water to produce an organic acid monoglyceride-containing aqueous dispersion, and a method for producing a pretreatment liquid using this is described, but is not limited to this method. Not something.

When the organic acid monoglyceride and the other emulsifier are dispersed in water at 45 to 100° C., a lamella structure (lamellar liquid crystal structure) of the organic acid monoglyceride is formed in the aqueous dispersion.

A lamella structure is a structure in which when organic acid monoglyceride is dispersed in water, two molecules of organic acid monoglyceride direct their hydrophilic groups to the water side and hydrophobic groups (fatty acids) face each other, and these two-dimensionally spread. It is.

It is known that organic acid monoglyceride easily forms a lamella structure in a wide range from low concentration to high concentration. For example, succinic acid stearic acid monoglyceride forms a lamellar structure in a high concentration region such as a concentration of about 35 to 85% by weight in a sodium salt state and at a temperature of 50° C. or higher. In this case, a state in which the lamella structure is laminated in multiple layers is recognized, and the viscosity of the aqueous solution also increases. When the concentration is higher than 85% by weight, the solid state is obtained, and when the concentration is lower than 35% by weight, the lamella structure is dispersed in the aqueous solution and the viscosity is relatively small. Considering workability and the like, it is preferable to form the lamella structure in a low concentration and high temperature region.

The lamella structure can be prepared as a dispersion by dispersing an organic acid monoglyceride in a dispersion medium such as water, physically stirring and heating. The heating temperature at this time is the temperature of the dispersion liquid, and is usually 45° C. or higher, preferably 50° C. or higher, usually 100° C. or lower, preferably 80° C. or lower, more preferably 70° C. or lower. In the above physical dispersion, for example, in order to avoid inclusion of bubbles, it is preferable to use an anchor mixer or the like and slowly stir.

The content of the organic acid monoglyceride in the dispersion liquid for producing the lamella structure thus obtained (hereinafter sometimes referred to as lamella structure dispersion liquid) is usually 0.1% by weight or more, preferably 1% by weight or more. % By weight or more, more preferably 5% by weight or more, usually 99.9% by weight or less, preferably 60% by weight or less, more preferably 40% by weight or less, further preferably 30% by weight or less, particularly preferably 20% by weight or less. Is.

As described above, when the organic acid monoglyceride is dispersed in water, the stability of the lamellar structure of the organic acid monoglyceride can be improved by using one or more other emulsifiers such as sucrose fatty acid ester and polyglycerin fatty acid ester. And the dispersibility in water is improved. The stabilized lamella structure retains a large amount of water between layers due to the strong hydration force of the hydrophilic group portion.

Other emulsifiers may be mixed with the lamella structure aqueous dispersion as a dispersion in which a dispersion medium such as ethanol, water, or an aqueous solution of sugar is dispersed, or directly into the lamella structure aqueous dispersion. The emulsifier may be added.

The content of the organic acid monoglyceride in the organic acid monoglyceride-containing aqueous dispersion which is an aqueous dispersion of the organic acid monoglyceride and the other emulsifier is usually 0.1% by weight or more, preferably 1% by weight or more, more preferably 3% by weight. % Or more, usually 50% by weight or less, preferably 20% by weight or less, more preferably 10% by weight or less, particularly preferably 5% by weight or less. When the content of the organic acid monoglyceride is excessively low, the effect of the present invention becomes insufficient, and when the content is excessively high, the organic acid monoglyceride may not be uniformly dispersed in water (dispersion medium).

The content of other emulsifiers such as sucrose fatty acid ester and polyglycerin fatty acid ester in the organic acid monoglyceride-containing aqueous dispersion is usually 0.1% by weight or more, preferably 1% by weight or more, more preferably 2% by weight. % Or more, more preferably 3% by weight or more, usually 50% by weight or less, preferably 20% by weight or less, more preferably 10% by weight or less, further preferably 5% by weight or less. When the content of the other emulsifier is within this range, the water dispersibility of the lamellar structure of the organic acid monoglyceride is further improved.

It is preferable that the organic acid monoglyceride-containing aqueous dispersion contains a saccharide from the viewpoint of improving the dispersion stability of the lamella structure.

When using a saccharide, after mixing an emulsifier dispersion of another emulsifier and an aqueous saccharide solution, it may be mixed with an aqueous dispersion of an organic acid monoglyceride such as a lamella structure aqueous dispersion, or another emulsifier. After adding saccharides to the dispersion liquid or adding other emulsifiers to the aqueous solution of saccharides, even if these dispersion liquids or aqueous solutions are mixed with an aqueous dispersion of organic acid monoglyceride such as lamella structure aqueous dispersion Good.

When mixing an aqueous dispersion of an organic acid monoglyceride such as an aqueous dispersion of lamella structure with a dispersion of another emulsifier, an aqueous solution of a saccharide or a mixture thereof, a dispersion of another emulsifier, an aqueous solution of a saccharide. Alternatively, these mixtures may be heated to usually 45° C. or higher, preferably 50° C. or higher, usually 100° C. or lower, preferably 80° C. or lower, more preferably 70° C. or lower and used.

When a saccharide is used, the content of the saccharide in the organic acid monoglyceride-containing aqueous dispersion is usually 35% by weight or more, preferably 40% by weight or more, usually 85% by weight or less, preferably 60% by weight or less. When the content of the saccharide is equal to or higher than the lower limit, the dispersion stability of the lamella structure is further improved, and when the content is equal to or lower than the upper limit, crystals are precipitated depending on the type of sugar, and the viscosity is increased. Points are less likely to occur.

The content ratio of other emulsifiers and sugars to the organic acid monoglyceride in the organic acid monoglyceride-containing aqueous dispersion is the same as the content ratio of other emulsifiers and sugars to the organic acid monoglyceride in the deep-fried chicken of the present invention. ..

<Preparation process>
An organic acid monoglyceride-containing aqueous dispersion liquid prepared as described above is mixed with a predetermined amount of seasoning and other additives to prepare a pretreatment liquid. When fats and oils are used in this undertreatment liquid, they are used so as to be less than the above-mentioned fat and oil content.

In the preparation of this undertreatment liquid, it is preferable to add and mix a saccharide in addition to the saccharide in the organic acid monoglyceride-containing aqueous dispersion liquid, because the texture and taste can be further improved. In this case, from the viewpoint of flavor, the saccharide added and mixed separately from the organic acid monoglyceride-containing aqueous dispersion is preferably 0.1 to 30% by weight, particularly preferably 1 to 10% by weight as the content in chicken.

In this way, the undertreatment liquid prepared using the organic acid monoglyceride-containing aqueous dispersion is kneaded into chicken, and in some cases allowed to stand for a predetermined period of time to allow the undertreatment liquid to fully soak into the chicken and Perform processing.

<Coating process>
Dress chicken prepared as above. The clothing can be applied by a conventional method using the above-mentioned clothing material dissolved in water.

<Oil frying process>
Fried chicken is boiled in the usual way.

The deep-fried chicken to be used in the deep-fried chicken of the present invention may be one that is produced by oven heating or steam heating without frying using a non-fried clothing material.

<Freezing process>
The deep-fried chicken produced as described above is cooled to −15° C. to −30° C. and frozen according to a conventional method to obtain deep-fried chicken. At this time, either slow freezing or quick freezing can be adopted, but quick freezing is preferable because coarsening of ice crystals can be suppressed.

<Thawing method>
As a method for thawing and heating the deep-fried chicken of the present invention, it is possible to adopt a method such as natural thawing by leaving it at room temperature, thawing in a refrigerator that is left overnight and overnight, and then heating it in a microwave oven. it can. Further, it is also possible to directly heat as described above and perform heating with thawing without performing thawing in advance.
The frozen fried chicken of the present invention is particularly suitable for natural thawing because of its texture and taste-improving effect, and can be eaten simply by removing it from the freezer several hours before serving and leaving it as it is. Excellent in

Hereinafter, the present invention will be described in more detail with reference to Examples, but the present invention is not limited to the following Examples unless the gist thereof is exceeded. In the following, “%” and “part” both mean weight basis.

[Production Example 1: Production of aqueous dispersion containing organic acid monoglyceride]
3.5 parts of sucrose stearate ester of HLB11 (“Ryoto (registered trademark) Sugar ester S-1170” manufactured by Mitsubishi Chemical Foods, Inc.) was used as an aqueous solution of sugar at room temperature to prepare a malto-oligosaccharide aqueous solution (“Oligototh” manufactured by Sanwa Starch Industry Co., Ltd.). , Malto-oligosaccharide solid content (72% by weight), and dispersed in 68 parts of a mixed solution of 60 parts and water (8 parts) and heated to 75° C. with stirring (hereinafter referred to as “oligosaccharide solution”).
On the other hand, 3.5 parts of succinic acid monoglyceride (“RIKEN Vitamin Co., Ltd. “Poem B-30”, which uses stearic acid as a fatty acid) is dispersed in 25 parts of demineralized water, and the mixture is stirred while heating to 60° C. An aqueous dispersion of the structure was obtained.
The oligosaccharide solution was cooled to 55° C., the aqueous dispersion of the lamellar structure of succinic acid monoglyceride was added, and the mixture was stirred for 20 minutes. Then, by cooling to 45° C., an aqueous dispersion of the lamella structure was prepared (hereinafter referred to as “composition A”). The lamellar structure of succinic acid monoglyceride in the composition A was confirmed by observation with a polarizing microscope. A polarizing cross was observed in the photograph of the polarizing microscope, and it was found that the composition A had a lamella structure.
This composition A contains 3.5% by weight of sucrose stearate, 43% by weight of maltooligosaccharide, and 3.5% by weight of a lamellar structure of succinic acid monoglyceride.

[Production and evaluation of frozen chicken fried]
<Examples 1 and 2, Comparative Examples 1 and 2>
Frozen chicken fried was manufactured by the following procedure. As the saccharide of the pretreatment liquid, "oligotose" (72% by weight of solid content of maltooligosaccharide) manufactured by Sanwa Starch Industry Co., Ltd. was used.
As the fried fried batter liquid, 120 g of "Bread crispy to fried noodle" manufactured by Nippon Shokuken Co., Ltd. dissolved in 120 g of water) was used.

1. The amount of chicken breast shown in Table 1 was tapped with a rolling pin to loosen the fibers of the meat.
2. Further 1. The chicken breast treated with the above was treated with a tenderizer.
3. Prepared by adding composition A and oligotose, Nisshin OilliO's "Nisshin salad oil" (mixture of edible soybean oil and edible rapeseed oil), potato starch, salt, etc. to water in the proportion of the pretreatment liquid shown in Table 1. A liquid was prepared.
4. 2. In a resin bag. Chicken breast chunks and 3. The pretreatment liquid was added and rubbed by hand for 1 minute.
5.4. The resin bag was stored in a refrigerator for 18 hours, taken out once on the way, and the meat was kneaded.
6.5. After straining chicken breast meat with a colander, it was cut into bite-sized pieces.
7. Add the amount of fried batter shown in Table 1 to 6. I put in the cut meat and entwined the batter.
8.7. Fried chicken breast meat was fried with oil at 165 to 175° C. for 3 minutes and 30 seconds.
The frying oil used for the oil is "Nisshin canola oil" (edible rapeseed oil (containing silicone)) manufactured by Nisshin Oillio.

In addition, the above 5. The chicken breast soaked in the pretreatment liquid was filtered with a colander in the process of 1., and the weight of the pretreatment liquid used for the pretreatment and the filtered liquid can determine the pretreatment liquid adhering to the chicken breast. As a result, the fried chicken of Example 1 contained 0.081% by weight of an organic acid monoglyceride, 0.081% by weight of other emulsifiers, and an organic acid monoglyceride-containing aqueous dispersion in chicken breast meat. The fried chicken of Example 2 contains 0.717% by weight of saccharides, and the chicken fried chicken of Example 2 contains 0.066% by weight of organic acid monoglyceride, 0.066% by weight of other emulsifier, and water containing organic acid monoglyceride. It was confirmed that the content of the saccharide in the dispersion was 0.586% by weight, and the content of the saccharide added separately from the saccharide in the organic acid monoglyceride-containing aqueous dispersion was 1.892% by weight.

The prepared fried chicken was eaten immediately after frying, and after frozen at -18°C for 8 days and naturally thawed at room temperature for 4 hours for lunch, the texture and The taste was evaluated and the results are shown in Tables 2 and 3.
In addition, in the evaluations in Tables 2 and 3, the larger the number of “+” is, the larger the evaluation degree is, and +3>+2>+1>±. The more positive the evaluation is, the more dry the feeling is. The more positive the evaluation is, the more crisp and juicy the more preferable. Hardness is preferably as small as +, and taste is as high as +.
Each table shows the ranking of comprehensive evaluation. This ranking is No. No. 1 is the best, and No. 1 4 is the worst.

From the above results, it is understood that the fried chicken fried according to the present invention has less dryness after thawing, juicy feeling, softness, and preferable taste.

Claims (7)

Chicken breast and/or chicken fillet, an organic acid monoglyceride, and an emulsifier different from the organic acid monoglyceride, and no fat or oil defined below, or the content of the fat or oil is chicken breast And/or Fried chicken fried, which is less than 30 parts by weight per 100 parts by weight of chicken fillet.
<Definition of fats and oils in deep-fried chicken>
Fats and oils originally contained in chicken breast and/or chicken fillet, and fats and oils other than fats and oils contained in frozen chicken fried chicken due to the oil frying during the production of frozen chicken fried chicken The frozen fried chicken according to claim 1, wherein the organic acid monoglyceride is contained in an amount of 0.0001 to 5% by weight based on chicken breast meat and/or chicken breast fillet. The frozen fried chicken according to claim 1 or 2, containing an emulsifier different from the organic acid monoglyceride in an amount of 0.0001 to 5% by weight based on chicken breast meat and/or chicken breast fillet. Furthermore, the fried chicken fried according to claim 1, further comprising a saccharide. The frozen chicken fried according to any one of claims 1 to 4, wherein the emulsifier different from the organic acid monoglyceride is at least one selected from the group consisting of sucrose fatty acid ester and polyglycerin fatty acid ester. Fried chicken fried according to any one of claims 1 to 5, which is used for natural thawing. A step of preparing a dispersion liquid in which an organic acid monoglyceride and an emulsifier different from the organic acid monoglyceride are dispersed at 45 to 100° C.,
Preparing a chicken breast and/or chicken fillet with a preparation containing the dispersion;
The method for producing a deep-fried chicken fried according to any one of claims 1 to 6, comprising a step of applying a coat to the chicken breast and/or chicken fillet that has been pretreated and heating.