JP2022032629A - Tatsutaage (deep-fried pre-flavored food) coating material using pea powder and tatsutaage using the same - Google Patents

Abstract

To provide a Tatsutaage food that can give a superior powder-sprouting feeling (the coating looking like granule/lump-like white powders) and is excellent in coating-adhesiveness (a degree of falling of a coating on the surface when the Tatsutaage food is grasped with tongs).SOLUTION: The Tatsutaage coating material contains 8-150 pts.mass of pea powder relative to 100 pts.mass of potato starch.SELECTED DRAWING: None

Description

The present invention relates to a batter for fried tatsutaage using pea flour and fried tatsutaage using the same.

For fried foods such as tempura, fried chicken, and fried food, fried batter with a crispy and crispy texture is preferred.
Glitter-type fried chicken is generally preferred to have a crispy texture, for example, potato starch to obtain a batter that is light, crispy, and melts in the mouth without crunchy hardness or grind. Fried powder is known because it is mainly composed of potato starch, and 95% by weight or more of potato starch has a particle size of 20 μm or more (Patent Document 1).
Tatsutaage is a type of karaage, and while karaage is made with any kind of ingredients, flour, and seasoning, tatsutaage is made by seasoning meat and fish with soy sauce, mirin, ginger, etc. It is characterized by adhering potato starch, that is, horse belly starch, as sprinkle powder and then oiling it. It has a granular / lumpy white powder-like appearance (powder-blowing feeling) that is different from the general appearance of fried chicken. It is known that this powder blowing occurs only when potato starch is used, and that even if it is similarly sprinkled with cornstarch or wheat flour, powder blowing does not occur. The problem is that the potato starch using this potato starch becomes oily over time and has an unfavorable texture.
As the tatsutaage glaze powder and tatsutaage that can obtain powder blowing and have excellent resistance to changes in texture after cooking over time, a method containing specific esterified tapioca starch can be mentioned. (Patent Document 2). However, although powder blowing can be obtained by this method, it is not sufficient as compared with the case where potato starch is used as dust.
In addition, it has a batter that has good adhesion to ingredients, a thick and preferable appearance, and a good texture with crispy teeth, and there is little deterioration in quality over time after frying. As a tatsutaage mix capable of producing tatsutaage, it contains starch and sorghum flour, and the content of sorghum flour is 1 to 30% by mass, and the starch content is preferably 40% by mass or more. Mixes are known (Patent Document 3). However, when this tatsutaage mix is used, the adhesiveness is insufficient as compared with the case where potato starch is used as a dusting powder.
Furthermore, in the batter composition for deep-fried foods, which is mainly composed of flour, at least one kind of crushed material selected from galvanzo, chanadal, lens beans, mungdal, and pea, and water, the original food of deep-fried foods. A novel fried food batter that can cook fried foods having a high feeling (crispy feeling and crispy feeling) and little oil absorption is mentioned (Patent Document 4). However, with this batter composition for deep-fried foods, it is not possible to obtain a powder-blown feeling as in the case of using potato starch as a dusting powder.
Therefore, there is a demand for a batter material for tatsutaage that can obtain a good powder-blowing feeling and at the same time has good batter adhesion (the degree of batter falling off on the surface when the tatsutaage is held with tongs).

Japanese Unexamined Patent Publication No. 2000-350561 Japanese Unexamined Patent Publication No. 2012-235752 Japanese Unexamined Patent Publication No. 2015-149979 Japanese Unexamined Patent Publication No. 2011-135809

An object of the present invention is to provide tatsutaage with good adhesion of batter (the degree of removal of the batter on the surface when the batter is held with tongs) at the same time as obtaining a good powder blowing feeling. do.

As a result of diligent studies to solve the above problems, the present inventor used a tatsutaage batter material containing 8 to 150 parts by mass or more of starch bean flour with respect to 100 parts by mass of potato starch, and the batter was blown well. We have found that we can provide a good feeling of batter, and at the same time, we can provide tatsutaage with good adhesion of batter (the degree of batter falling off on the surface when holding tatsutaage with tongs), and completed the present invention.

That is, the present invention includes the following aspects.
[1] Tatsutaage batter containing 8 to 150 parts by mass of pea flour with respect to 100 parts by mass of potato starch.
[2] Tatsutaage produced using the tatsutaage batter material according to the above [1].
[3] A method for producing tatsutaage, which comprises a step of adhering the tatsutaage batter material according to the above [1] to a fried seed and oiling it.

By producing tatsutaage using the tatsutaage batter material of the present invention, a good powder blowing feeling can be obtained, and at the same time, the adhesiveness of the batter (the surface of the batter when the tatsutaage is held with tongs). It is possible to provide tatsutaage with good dropout condition. Here, the feeling of powder blowing refers to a unique appearance as if powdery or lumpy white powder was blown.

<Tatsutaage batter>
"Tatsutaage" in the present invention is a kind of karaage, and karaage is not limited to any kind of filling (fried type), flour, soy sauce, etc., whereas tatsutaage is in livestock meat, seafood, etc. It is characterized in that the ingredients are seasoned with soy sauce, mirin, ginger, etc., and potato starch, that is, potato starch, is attached as sprinkle powder and then fried. It has a unique appearance, which is also called powder blowing feeling, like blowing granular or lumpy white powder, which is different from the appearance of general fried chicken.

"Tatsutaage batter" is a batter generally used for tatsutaage, and is a powder composition mainly composed of potato starch, which is directly attached to the filling material, and is called "glare powder". The tatsutaage batter material of the present invention can be used as a dust powder.

The tatsutaage batter material of the present invention contains 8 to 150 parts by mass of pea flour with respect to 100 parts by mass of potato starch.
In the present invention, "potato starch" is a starch derived from potato starch, and may be raw starch or modified starch. Raw starch is preferable.

"Peas flour" is a crushed pea flour. For peas, only beans can be taken out from the pods and crushed raw or dried, but it is desirable that the peas are naturally dried to a moisture value of 15% or less. The method of drying is not particularly limited, such as baking in an oven other than natural drying.
The crushing method is not particularly limited, and for example, a method such as impact crushing, airflow crushing, grinding, and cutting can be performed. The particle size of the pulverized product is not particularly limited, but a pulverized product that passes through a sieve having an opening of 850 μm is preferable.
The peas that are the raw material of "pea flour" are the seeds of Pisum sativum, and the variety is not particularly limited, and for example, green splits and peas can be used. Peas is preferable.
As the commercially available pea powder, "green pea powder" manufactured by Nippon Kracia Food Supply Co., Ltd. can be used.

The content of the pea flour is 8 to 150 parts by mass, preferably 8 to 70 parts by mass, and more preferably 8 to 8 to 100 parts by mass of the potato starch contained in the tatsutaage batter. It is 25 parts by mass. If you use a tatsutaage batter that is mainly composed of potato starch and contains 8 to 150 parts by mass of potato starch with respect to 100 parts by mass of potato starch, you can obtain a good powder-blowing feeling and at the same time, the adhesion of the batter. You can get good tatsutaage (how the batter on the surface comes off when you hold the tatsutaage with starch). The higher the ratio of pea flour to potato starch, the better the adhesiveness, and the higher the ratio of pea flour, the lower the feeling of powder blowing. In addition, when the mass part of pea flour exceeds 150 parts by mass with respect to 100 parts by mass of potato starch, the green color of pea flour is strongly reflected in the color of the clothes and it looks bad, and the bitterness peculiar to pea is remarkable. It tends to be.

The tatsutaage garment material of the present invention is a raw material generally used for producing tatsutaage within a range not exceeding the amount of potato starch and potato starch (including processed potato starch) in addition to potato starch and potato starch. Can include those normally used as. Such raw materials include flour (eg, soft flour, medium flour, strong flour, whole grain flour, duram semolina, durum flour, etc.) and flour other than flour (eg, barley flour, rye flour, swallow flour, rice flour, corn flour, buckwheat). Flour, white sorghum flour, soybean flour, green bean flour, etc.), starch (eg, corn starch, wheat flour, tapioca starch, sweet potato flour, etc., and processed starch obtained by chemically, enzymatically, or physically processing these), seasonings. (For example, sugar, salt, sodium glutamate, bonito powder, powdered soy sauce, powdered miso, powdered sauce, powdered ketchup, powdered extract, spices, etc.), swelling agent (for example, baking powder), protein (wheat protein, milk protein, egg) Examples include protein), egg flour (whole egg flour, egg white flour, egg yolk flour), fats and oils, dietary fiber, fragrances, coloring agents, and the like.

<Tatsutaage and Tatsutaage manufacturing method>
The tatsutaage of the present invention can be produced according to a conventional method except that the above-mentioned tatsutaage batter is attached to a fried seed and oiled. For example, fried seeds are seasoned with a powdered seasoning or a seasoning containing a powdered seasoning and / or a liquid seasoning, and the above-mentioned Tatsuta fried clothing material is attached to the fried seeds. Manufactured by shaving.

In the production of tatsutaage of the present invention, in addition to the above-mentioned tatsutaage batter, any material usually used for producing tatsutaage can be used. Examples include seasonings (eg, sugar, salt, monosodium glutamate, bonito powder, soy sauce, miso, sauce, ketchup, extract, soup stock, honey, spices, etc.), water retention agents (phosphate, processed starch, etc.), etc. be able to.
Further, in the method for producing tatsutaage of the present invention, the edible oil used for the oil is rapeseed oil, sesame oil, soybean oil, corn oil, red flower oil, olive oil, rice oil, cottonseed oil, sunflower oil, salad oil, olive oil, shortening, etc. You can use oil etc.
Further, in the method for producing tatsutaage of the present invention, the ingredients (fried seeds) include, but are not limited to, ingredients such as livestock meat and fish and shellfish.

In the oil-butterfly process, the heating temperature and heating time are not particularly limited, but can be appropriately changed depending on the type of ingredients (fried seeds).

Hereinafter, the present invention will be described in more detail based on examples, but the present invention is not limited to these examples.

<Manufacturing example 1 Manufacture of fried chicken tatsutaage>
After tumbling 25 parts by mass of chopped chicken thighs with seasoning liquid and seasoning, sprinkle 5 parts by mass of raw potato starch on 25 parts by mass of the chicken thighs and fry in salad oil at 170 ° C for 4 minutes to fried chicken tatsutaage. Obtained (Control Example 1).

<Test Example 1 Comparison with potato starch and cornstarch regarding the adhesiveness and powder-blowing feeling when fried bean flour is used as the tatsutaage batter>
The composition shown in Table 1 was used as the tatsutaage batter, and chicken tatsutaage was produced according to Production Example 1 except that it was used instead of raw potato starch.
The obtained fried chicken tatsutaage was allowed to stand at room temperature to remove rough heat, and "adhesiveness" and "powder blowing feeling" were evaluated by 10 panelists according to the following evaluation criteria. Conventionally, raw potato starch is used as a clothing material when making tatsutaage, so the tatsutaage (Production Example 1, Control Example 1) produced using raw potato starch is immediately after frying (standing at room temperature). The adhesiveness of the potato starch) was 2 points, the powder blowing feeling was 5 points, and the average score of the adhesiveness and the powder blowing feeling was 3 points or more. The results are shown in Table 1. In Table 1 below, the evaluation shows the number of people with points and the average score.
In Reference Example 1 in which pea flour was used as a garment, a large improvement in adhesiveness was observed as compared with Control Example 1 in which raw potato starch was used as a garment. In addition, in Reference Example 2 in which corn flour was used as a garment material, improvement in adhesion was observed as compared with Control Example 1 in which raw potato starch was used as a garment material, but to that extent, pea flour was used as a garment material. It was smaller than when used. Further, neither the case of Reference Example 1 nor the case of Reference Example 2 gave a feeling of powder blowing.

Evaluation criteria

Table 1

<Test Example 2 Evaluation of the ratio of pea flour and potato starch>
The composition shown in Table 2 was used as the tatsutaage batter, and chicken tatsutaage was produced according to Production Example 1 except that it was used instead of raw potato starch. The obtained fried chicken tatsutaage was allowed to stand at room temperature to remove rough heat, and "adhesiveness" and "powder blowing feeling" were evaluated by 10 panelists according to the evaluation criteria as in Test Example 1. The results are shown in Table 2. In Table 2 below, the evaluation shows the number of people with points and the average score.
The higher the proportion of pea flour, the better the adhesiveness, but the higher the proportion of pea flour, the lower the feeling of powder blowing. In Examples 1 to 3 in which the mass part of the pea flour was 8 to 150 parts by mass with respect to 100 parts by mass of the potato starch, a good powder blowing feeling could be obtained and at the same time, the adhesion of the garment was also good. .. In Comparative Example 1 in which the mass part of the pea flour was less than 8 parts by mass with respect to 100 parts by mass of the potato starch, the powder blowing feeling was good, but the adhesiveness was not sufficient. Further, in Comparative Examples 2 and 3 in which the mass part of the pea flour exceeds 150 parts by mass with respect to 100 parts by mass of the potato starch, the green color of the pea flour is strongly reflected in the color of the clothes and the appearance is poor, and it is peculiar to the pea. The bitterness of the pea became noticeable, which was not preferable.

Table 2

<Test Example 3 Evaluation of pea flour and processed potato starch (phosphate cross-linked starch)>
The composition shown in Table 3 was used as the tatsutaage batter, and chicken tatsutaage was produced according to Production Example 1 except that it was used instead of raw potato starch. Processed potato starch (phosphate crosslinked starch) was used as potato starch.
The obtained fried chicken tatsutaage was allowed to stand at room temperature to remove rough heat, and "adhesiveness" and "powder blowing feeling" were evaluated by 10 panelists according to the evaluation criteria as in Test Example 1. The results are shown in Table 3. In Table 3 below, the evaluation shows the number of people with points and the average score.
As in the case of raw potato starch, the higher the proportion of pea flour, the better the adhesiveness, but the higher the proportion of pea flour, the lower the feeling of powder blowing. In Examples 4 to 6 in which the mass part of the pea flour was 8 to 150 parts by mass with respect to 100 parts by mass of the potato starch, a good powder blowing feeling could be obtained and at the same time, the adhesion of the garment was also good. .. In Comparative Examples 4 and 5, in which the mass part of the pea flour was less than 8 parts by mass with respect to 100 parts by mass of the potato starch, the powder blowing feeling was good, but the adhesiveness was not sufficient. Although data is not shown, when the mass part of pea flour exceeds 150 parts by mass with respect to 100 parts by mass of potato starch, the green color of pea flour is strongly reflected in the color of the clothes and it looks bad. The bitterness peculiar to beans became remarkable, which was not preferable.

Table 3 Ratio of pea flour and processed potato starch (phosphate cross-linked starch)

Claims (3)

Tatsutaage batter containing 8 to 150 parts by mass of pea flour with respect to 100 parts by mass of potato starch. Tatsutaage produced by using the tatsutaage batter according to claim 1. A method for producing tatsutaage, which comprises a step of adhering the tatsutaage batter material according to claim 1 to a fried seed and oiling it.