JP2021058115A - Production method of coating material, production method of tatsutaage, and coating material - Google Patents

Abstract

To provide a production method of a coating material and a production method of tatsutaage, capable of producing high quality tatsutaage, having an appearance with white powder blowing feeling peculiar to tatsutaage, excellent in crispy feeling of coating and crispiness, and having a texture with less oiliness.SOLUTION: A production method of a coating material includes a step of heating a mixture of rice powder and fat. A production method of tatsutaage includes a step of heating an ingredient to which a coating material produced by the production method is attached.SELECTED DRAWING: None

Description

The present invention relates to a method for producing batter, a method for producing deep-fried Tatsuta, and a batter.

Tatsuta fried chicken is characterized by a unique appearance that is different from fried chicken, and in particular, it is characterized by having a white powder-blown sensation. Deep-fried Tatsuta is generally produced by sprinkling a powder containing potato starch (potato starch) on the surface of a seasoned ingredient and then oiling it.

As a method of industrially producing deep-fried Tatsuta, there is a method of steaming and freezing the ingredients to which the batter is attached. Products produced by this method are oiled before eating and served for eating. However, this method has problems that the texture of the batter deteriorates due to steaming and heating (decreased crispy texture, worsened crispness, increased oiliness), and the powder-blown feeling peculiar to deep-fried Tatsuta cannot be sufficiently obtained. there were.

In addition, as a method for producing deep-fried Tatsuta-like food without frying in oil, a clothing material containing 1 to 2 parts by weight of fat and oil is attached to 10 parts by weight of flour containing 20 to 60% by weight of starch and rice flour. There is known a method characterized by primary steaming the ingredients, baking the primary steamed ingredients, and then secondary steaming (Patent Document 1). However, this method requires three heating steps of primary steaming, baking, and secondary steaming after the clothing material is attached to the ingredients, and the heating step is complicated.

On the other hand, as a method for producing a garment material that can produce a fried food having a crispy and light texture even when reheated in a microwave oven or the like, it contains starch, a high melting point fat and oil having a melting point of 40 ° C. or higher, and a protein material. A mixture having a melting point fat and oil content of 0.1% by mass or more and a protein material content of 0.1 to 10% by mass was prepared, and 5 to 35 parts by mass of water was added to 100 parts by mass of the mixture. A method for producing a starch composition is known, which comprises a step of heat-treating the mixture after the addition under the condition that the product temperature of the mixture is 80 to 210 ° C. (Patent Document 2).

Japanese Unexamined Patent Publication No. 2014-23436 Japanese Unexamined Patent Publication No. 2018-171050

An object of the present invention is to industrialize high-quality deep-fried Tatsuta, which has a white powder-blown appearance peculiar to deep-fried Tatsuta, is excellent in crispness and crispness of batter, and has a texture with less oiliness. Is to provide the means by which it can be produced.

As a result of various studies to solve the above problems, the present inventors produce a clothing material by heating a mixture of rice flour and oil, and by using this clothing material, the texture of the clothing is improved (crispy). In addition to improving the feeling and crispness, and improving the oiliness), it was found that there is an effect of improving the appearance (feeling of powder blowing).
Based on these findings, the present inventors have completed the present invention.

That is, the present invention is as follows.
[1] A method for producing a clothing material, which comprises heating a mixture of rice flour and fats and oils.
[2] The production method according to [1], wherein the rice flour is glutinous rice flour.
[3] The production method according to [1] or [2], wherein the mixing ratio of rice flour and fats and oils is 0.1 to 0.5 parts by weight of fats and oils with respect to 1 part by weight of rice flour.
[4] The production method according to any one of [1] to [3], wherein the proportion of rice flour in the mixture before heating is 70 to 90% by weight.
[5] The production method according to any one of [1] to [4], wherein the heating yield in the heating step is 90 to 98%.
[6] The production method according to any one of [1] to [5], wherein the heating is dry heating, microwave heating or wet heating.
[7] A method for producing deep-fried Tatsuta, which comprises heating an ingredient to which a clothing material produced by the production method according to any one of [1] to [6] is attached.
[8] The production method according to [7], wherein the heating of the ingredients to which the clothing material is attached is steam heating.
[9] A clothing material containing roasted rice flour obtained by heating a mixture of rice flour and fats and oils.
[10] The batter material according to [9], wherein the rice flour is glutinous rice flour.
[11] The batter according to [9] or [10], wherein the mixing ratio of rice flour and fats and oils is 0.1 to 0.5 parts by weight of fats and oils with respect to 1 part by weight of rice flour.
[12] The batter according to any one of [9] to [11], wherein the proportion of rice flour in the mixture before heating is 70 to 90% by weight.
[13] The batter material according to any one of [9] to [12], wherein the heating yield in the heating step is 90 to 98%.
[14] The batter material according to any one of [9] to [13], wherein the heating is dry heating, microwave heating or wet heating.
[15] A method for producing deep-fried Tatsuta, which comprises heating the ingredient to which the batter is attached according to any one of [9] to [14].
[16] The production method according to [15], wherein the heating of the ingredients to which the clothing material is attached is steam heating.

According to the present invention, it is possible to produce high-quality deep-fried Tatsuta, which has a white powder-blown appearance peculiar to deep-fried Tatsuta, is excellent in crispness and crispness of batter, and has a texture with less oiliness. , Clothing materials and methods for producing them can be provided.
Further, according to the present invention, it is possible to provide a method for producing deep-fried Tatsuta, which can produce deep-fried Tatsuta, which is excellent in appearance and texture.

The method for producing a batter material of the present invention includes heating a mixture of rice flour and fats and oils.

The batter material means a batter material for fried food. Preferably, it is a batter for deep-fried Tatsuta.

Rice flour means rice flour and is distinguished from rice starch obtained by refining only starch from rice. The rice flour is preferably non-pregelatinized, and may be either glutinous rice flour or glutinous rice flour. Examples of the glutinous rice flour include weak rice flour, joshinko flour, and joshinko flour. Examples of glutinous rice flour include shiratama-ko, gyuhi flour, and rice cake flour. It is preferable to use glutinous rice flour because it can obtain deep-fried Tatsuta with excellent appearance (powdered feeling) and texture (crispy and crispy, less oily).

The oils and fats may be edible oils and fats, for example, vegetable oils such as canola oil, soybean oil, palm oil, olive oil, sesame oil, saflower oil, corn oil, palm oil, rice oil, peanut oil, sunflower oil; beef oil, pig. Examples include fats, chicken fats, sheep fats, fish oils, and animal fats and oils such as whale oil. Of these, fats and oils that are liquid at room temperature are preferable. In addition, vegetable oils and fats are preferable, and canola oil, soybean oil, and palm are particularly preferable in that they can obtain deep-fried Tatsuta, which has excellent appearance (powdered feeling) and texture (crispy and crisp, less oily). Oil, olive oil and sesame oil are preferred.

The mixing ratio of rice flour and fats and oils is that a powdery mixture can be obtained, and Tatsuta fried rice with excellent appearance (powder feeling) and texture (crispy and crispy, less oily) can be obtained. The oil and fat is preferably 0.1 to 0.5 parts by weight, more preferably 0.2 to 0.5 parts by weight, still more preferably 0.25 to 0.45 parts by weight with respect to 1 part by weight of rice flour.

As for the ratio of rice flour in the mixture before heating, a powdery mixture is obtained, and Tatsuta fried food with excellent appearance (powder feeling) and texture (crispy and crispy, less oily) is obtained. In that respect, 70 to 90% by weight is preferable, and 70 to 80% by weight is more preferable.

The clothing material is produced by mixing rice flour and fats and oils as essential components and heating them. The order of mixing is not limited, but for example, a mixture of rice flour and fats and oils is obtained by stirring the rice flour while adding fats and oils and further stirring the mixture. A normal mixer can be used as the stirrer. The obtained mixture may be passed through a sieve and then heat-treated.

In the present invention, the ratio of the weight of the food raw material after heating to the weight of the food raw material before heating is referred to as a heating yield.
Heating yield (%) = 100 x weight of food raw material after heating (g) / weight of food raw material before heating (g)
The heating yield in the heating process of the mixture of rice flour and fats and oils is 90 to 90 in that Tatsuta fried food with excellent appearance (powder feeling) and texture (crispy and crispy, less oily) can be obtained. 98% is preferable, and 90 to 93% is more preferable.

The mixture of rice flour and fats and oils can be heated by dry heating, microwave heating, wet heating or the like. Dry heating refers to a heating method such as baking (oven, steam oven, etc.) and stir-fry (IH / gas-fired frying pan cooking, etc.), and wet heating refers to a heating method by steaming. Among these, dry heating or microwave heating is preferable in that Tatsuta fried food having excellent appearance (powder blowing feeling) and texture (crispy feeling, crispness, and less oiliness) can be obtained. The heating temperature is, for example, preferably 150 to 270 ° C. in the case of an oven, preferably 150 to 230 ° C. in the case of a steam oven, and preferably 90 to 100 ° C. in the case of steaming. Heating is performed until the desired heating yield is achieved.

The batter material of the present invention contains roasted rice flour obtained by heating a mixture of rice flour and fats and oils as an essential component, and may further contain additives, starches and the like normally used for the batter material as long as the object of the present invention is not impaired. Good. Additives include, for example, seasonings (eg, salt, powdered soy sauce, sugars, powdered miso, amino acids, etc.), spices, fragrances, colorants, thickeners, swelling agents, sweeteners, acidulants, pH adjusters, etc. Examples include animal and plant-derived proteins (eg, wheat flour, whole egg flour, egg yolk flour, egg white flour, milk-derived protein, soy sauce-derived protein, etc.), nutritional components (eg, vitamins, etc.) and the like. Examples of starches include potato starch, corn starch, waxy corn starch, high amylose starch, rice starch, wheat starch, tapioca starch and the like. The content of starch in the clothing material is preferably 70% by weight or less, more preferably 50% by weight or less, and particularly preferably 30% by weight or less.

Tatsuta fried food is produced by heating the ingredients to which the obtained batter is attached.

The ingredients are not particularly limited, and generally meat (chicken, pork, etc.), seafood (mackerel, horse mackerel, sardines, yellowtail, cod, bonito, salmon, tuna, saury, carp, other white fish, lean fish) , Whale, sardine, bonito, shellfish, etc.), vegetables, etc. are used.

The ingredients are first soaked in a seasoning liquid to season them. The seasoning liquid may be a normal one, and in addition to a combination of soy sauce and mirin, a soy sauce with sugar or starch syrup may be used. In addition, ginger can be added if necessary. The immersion time is usually about 20 minutes to 2 hours.

The batter of the present invention is attached to the ingredients seasoned with the seasoning liquid. The method of attaching the clothing material is to spread the clothing material on a container such as a tray, put the ingredients on it, and then sprinkle the clothing material on the entire ingredients, or put the clothing materials and ingredients in a bag and sprinkle them. Can be mentioned. When using the equipment, a bread crumbing machine, a powdering machine, etc. can be used. The amount of batter attached may be a normal amount of deep-fried Tatsuta, and is generally 7 to 40 parts by weight with respect to 100 parts by weight of the ingredients.

Heat the ingredients to which the clothing material is attached. The heating can be performed by steam heating, dry heating or the like. Steaming is preferable because the heating yield is good. The time and temperature of steaming and heating vary depending on the type and size of the ingredients, but it may be set so that the center temperature of the ingredients is 70 ° C or higher, and it usually takes about 2 to 15 minutes at 90 to 100 ° C. is there. In the present invention, Tatsuta fried food may be produced without being fried in oil in the manufacturing process.

The deep-fried Tatsuta produced in this way is packaged and supplied to the market. Examples of the supply form include frozen foods and chilled foods, but frozen foods are preferable in order to maintain quality. Further, the deep-fried Tatsuta produced by the method of the present invention may be oiled before eating, or may be heated in a steam convection oven, an oven, or a microwave oven.

For example, in the case of oiling, it can be fried in oil at 170 to 180 ° C. for 2 to 4 minutes. When heating in a steam convection oven, the standard is a temperature of 250 ° C. and a humidity of 90%, preferably 12 to 14 minutes. When heating in an oven, the temperature is preferably 270 ° C. for 3 to 5 minutes.

Hereinafter, the present invention will be described according to examples. The present invention is not limited to the examples.

<Test 1>
1. 1. Production of Clothing Material 1) Using 78.7% by weight of the grain flour and 21.3% by weight of the fat and oil shown in Table 1, the fat and oil were mixed so as to be uniformly dispersed in the grain flour. The mixing procedure is as follows.
The weighed grain flour (normal temperature) was stirred while adding fat and oil over 45 seconds, and then the stirring speed was increased and the mixture was stirred for 30 seconds. After scraping the bottom with a rubber spatula, the mixture was further stirred for 30 seconds.
2) After stirring, the mixture of grain flour and fat was taken out and passed through a sieve having a mesh size of 2 mm.
3) The mixture passed through the sieve was transferred to a frying pan and heated with constant stirring and agitation until a predetermined heating yield (92%) was reached so as not to cause charring. Heating was performed using a Panasonic IH heater (K2-PH31) on a scale of 5 (medium heat).
4) When the predetermined heating yield (92%) was reached, the mixture was transferred to a vat and allowed to cool until it reached room temperature.

2. Production of deep-fried chicken 1) Chicken thighs were cut to a size of 24-28 g.
2) The clothing material produced in 1 above was attached to the cut meat.
3) The meat to which the clothing material was attached was steamed at 98 ° C. for 8 minutes.
4) Steamed food was snap frozen.

3. 3. Sensory evaluation method Frozen products were oiled with soybean oil at 175 ° C. for 3 minutes to produce deep-fried Tatsuta. The appearance (powder-blown feeling) and texture (crispy feeling, crispness, oiliness) of the obtained deep-fried Tatsuta were evaluated by three panels. In the sensory evaluation, Comparative Example 1 was set to 0 points, and points were given in 0.5 point increments between -3 to +3 points, and the average value was taken. The average value is rounded to the first decimal place.
The evaluation criteria are as follows, with Comparative Example 1 as 0 point.

Powder feeling -3: Very weak -2: Slightly weak -1: Slightly weak 0: No change +1: Slightly strong +2: Slightly strong +3: Very strong

Crispy -3: Very weak -2: Slightly weak -1: Slightly weak 0: No change +1: Slightly strong +2: Slightly strong +3: Very strong

Crisp -3: Very weak -2: Slightly weak -1: Slightly weak 0: No change +1: Slightly strong +2: Slightly strong +3: Very strong

Oiliness -3: Very weak (good without oiliness)
-2: Slightly weak -1: Slightly weak 0: No change +1: Slightly strong +2: Slightly strong +3: Very strong (sticky)

The results are shown in Table 1.

Uruchi Seed Rice Flour: Trade name "Weak Rice Flour R", Hari Co., Ltd. The clothing material of the present invention (Example 1) produced by using rice flour as grain flour and heating a mixture of grain flour and fats and oils. It was possible to improve both the appearance of powder and the texture (crispy, crisp, oily).
On the other hand, the batter of Comparative Example 2 in which rice flour was used as the grain flour but did not have a heating step was evaluated lower than the batter of the present invention (Example 1) in all items. Among the batters of Comparative Examples 3 to 10 using wheat flour, various starches, and corn flour as the grain flour, none of them exceeded the evaluation in all items as compared with Comparative Example 1. Therefore, among the batters that use grain flour other than rice flour and the batters that do not have a heating process, none of them can achieve both an appearance of powder blowing and an improvement in texture. From this, it can be seen that the step of heating the mixture of rice flour and fats and oils is indispensable in order to improve both the appearance and texture.

<Test 2>
Effect of Rice Flour Type 78.7% by weight of grain flour and 21.3% by weight of fats and oils shown in Table 2 were used to produce batter and deep-fried Tatsuta in the same manner as in Test 1, and sensory evaluation was performed. The results are shown in Table 2.

Details of the rice flour used are as follows.
Uruchi Seed Rice Flour: Product Name "Weak Rice Flour R", Hari Uruchi Seed Rice Flour: Product Name "Powder Rice D", Niigata Seifun Co., Ltd. Uruchi Seed Rice Flour: Product Name "Joshinko", Co., Ltd. Apron Uruchi Seed Rice Flour: Product Name "Joshinko", Apron Co., Ltd. Mochi Seed Rice Flour: Brand Name "Shiratamako", Apron Co., Ltd.

By the step of heating the mixture of rice flour and oil and fat, it was possible to improve both the appearance (powder blowing feeling) and the texture (crispy feeling, crispness, oiliness). In particular, when glutinous rice flour was used, the effect of improving the appearance and texture tended to be high.

<Test 3>
Comparison of effects with modified starch Using 78.7% by weight of modified starch and 21.3% by weight of fats and oils shown in Table 3, batter and deep-fried Tatsuta were produced in the same manner as in Test 1 and sensory evaluation was performed. It was. The results are shown in Table 3.

Details of the modified starch used are as follows.
Phosphoric acid cross-linked starch (derived from Marin Yasushi): Brand name "Nerikomi No. 9", Matsutani Chemical Industry Co., Ltd. Hydroxypropylated phosphoric acid cross-linked starch (derived from Marin Yasushi): Brand name "Farinex VA70X", Matsutani Chemical Industry Co., Ltd. Oxidation Starch (derived from Marin Yasushi): Brand name "Stabilose K", Matsutani Chemical Industry Co., Ltd. Phosphate cross-linked / pregelatinized starch (derived from Marin Yasushi): Brand name "Parseri P", Matsutani Chemical Industry Co., Ltd. Phosphate cross-linked starch (Uruchi) (Derived from seed rice): Product name "Advance Snow P", Joetsu Starch Co., Ltd. Wet heat-treated starch (derived from mochi seed rice): Product name "Motil HM", Joetsu Starch Co., Ltd. Starch acetate (derived from Uruchi seed rice): Product name "Kanzan G", Joetsu Starch Co., Ltd.

When modified starch derived from potatoes and rice was used, no clothing material having an improving effect was obtained in all items of appearance (powder blowing feeling) and texture (crispy feeling, crispness, oiliness).

<Test 4>
The effects of the types and amounts of fats and oils used were compared.
Using the formulations shown in Table 4, batter and deep-fried Tatsuda were produced by the same method as in Test 1, and sensory evaluation was performed. The results are shown in Table 5.

Even when oils and fats other than canola oil were used (Examples 6 to 9), improvement effects were obtained in all items of appearance (powder blowing feeling) and texture (crispy feeling, crispness, oiliness).
Even when the ratio of rice flour and oil in the mixture before heating was changed (Examples 6 to 11), all items of appearance (powder feeling) and texture (crispy feeling, crispness, oiliness) In particular, a high effect was obtained in Examples 6 to 9 and 11.

<Test 5>
The effects of different heating methods for the mixture of rice flour and fats and oils were compared.
Same as Test 1 except for the heating method of the mixture of rice flour and fats and oils using 78.7% by weight of glutinous rice flour (trade name "Weak rice flour R", Hari Co., Ltd.) and 21.3% by weight of canola oil. Clothing materials and deep-fried Tatsuta were produced by the method described in the above, and sensory evaluation was performed. The heating step was carried out as shown in Table 6. The results are shown in Table 7.

In addition to the heating method of roasting in a frying pan, the method of heating in a steam oven, oven or microwave also improves the appearance (powder feeling) and texture (crispy feeling, crispness, oiliness) in all items. The effect was obtained.

<Test 6>
The effects of different heating conditions of the mixture of rice flour and fat were compared.
Using 78.7% by weight of glutinous rice flour (trade name "Sensory Rice Flour R", Hari Co., Ltd.) and 21.3% by weight of canola oil, batter by the same method as in Test 1 except for the heating process. And Tatsuta fried food was manufactured and sensory evaluation was performed. The heating step was carried out as shown in Table 8. The results are shown in Table 9.

By setting the heating yield in the heating step to about 90 to 92%, a higher improvement effect was obtained in both appearance (powder blowing feeling) and texture (crispy feeling, crispness, oiliness).

<Test 7>
Using the formulations shown in Table 10, batter and deep-fried Tatsuta were produced by the same method as in Test 1 and sensory-evaluated (the blending ratios in Table 10 indicate weight ratios).
However, in Test Groups 1 and 2, the heating process during the production of deep-fried Tatsuta was carried out as follows. The ingredients to which the clothing material is attached are first steamed at 90 ° C for 2 minutes, then baked in an oven at 200 ° C for 1 minute and 40 seconds, then baked at 180 ° C for 1 minute and 40 seconds, and then second steamed at 98 ° C. I went there for 4 minutes and 30 seconds.
Test groups 2 and 3 are test groups in which the composition of the clothing material is 15 parts by weight based on 100 parts by weight of rice flour.
The results are shown in Table 11.

Test area 1
Using the composition of the batter (78.7 parts by weight of rice flour, 21.3 parts by weight of fats and oils), the batter was produced by heat treatment, and fried Tatsuta was produced under the heating conditions of steaming → roasting → steaming. The appearance (powder feeling) and texture (crispy feeling, crispness, oiliness) were the same as those in Example 1.

Test area 2
Using the composition of the batter (100 parts by weight of rice flour, 15 parts by weight of fats and oils), the batter was produced by heat treatment, and fried Tatsuta was produced under the heating conditions of steaming → roasting → steaming. The feeling of powder blowing, crispness, and oiliness were similar to those in Example 1.

Test area 3
Using the composition of the batter (100 parts by weight of rice flour, 15 parts by weight of fats and oils), the batter was produced by heat treatment, and deep-fried Tatsuta was produced by the steaming process. The powder blowing feeling and crispness were slightly inferior to those of Example 1, but they were improved, and the crispy feeling and oiliness were at the same level as in Example 1, confirming the effect of the present invention.

From the above results, the appearance (powder feeling) and texture (crispy feeling, crispness, crispness), even when the heating conditions during the production of deep-fried Tatsuta were changed and the mixing ratio of rice flour and oil in the batter was changed. It was confirmed that the improvement effect was obtained in all items of oiliness).

According to the present invention, it is possible to produce high-quality deep-fried Tatsuta, which has a white powder-blown appearance peculiar to deep-fried Tatsuta, is excellent in crispness and crispness of batter, and has a texture with less oiliness. , Clothing materials and methods for producing them can be provided.
Further, according to the present invention, it is possible to provide a method for producing deep-fried Tatsuta, which can produce deep-fried Tatsuta, which is excellent in appearance and texture.

Claims (16)

A method for producing clothing, which comprises heating a mixture of rice flour and fats and oils. The production method according to claim 1, wherein the rice flour is glutinous rice flour. The production method according to claim 1 or 2, wherein the mixing ratio of the rice flour and the fat is 0.1 to 0.5 parts by weight with respect to 1 part by weight of the rice flour. The production method according to any one of claims 1 to 3, wherein the proportion of rice flour in the mixture before heating is 70 to 90% by weight. The production method according to any one of claims 1 to 4, wherein the heating yield in the heating step is 90 to 98%. The production method according to any one of claims 1 to 5, wherein the heating is dry heating, microwave heating, or wet heating. A method for producing deep-fried Tatsuta, which comprises heating an ingredient to which a clothing material produced by the production method according to any one of claims 1 to 6 is attached. The manufacturing method according to claim 7, wherein the heating of the ingredients to which the clothing material is attached is steam heating. A clothing material containing roasted rice flour that is made by heating a mixture of rice flour and fats and oils. The batter material according to claim 9, wherein the rice flour is glutinous rice flour. The batter according to claim 9 or 10, wherein the mixing ratio of the rice flour and the fat is 0.1 to 0.5 parts by weight with respect to 1 part by weight of the rice flour. The batter according to any one of claims 9 to 11, wherein the proportion of rice flour in the mixture before heating is 70 to 90% by weight. The batter material according to any one of claims 9 to 12, wherein the heating yield in the heating step is 90 to 98%. The batter material according to any one of claims 9 to 13, wherein the heating is dry heating, microwave heating or wet heating. A method for producing deep-fried Tatsuta, which comprises heating the ingredient to which the batter according to any one of claims 9 to 14 is attached. The manufacturing method according to claim 15, wherein the heating of the ingredients to which the clothing material is attached is steam heating.