JP2022035907A - Deep fried food production method - Google Patents

Abstract

To provide deep fried food which is excellent in crispy feeling after being warmed in hot water.SOLUTION: There is provided a method for producing deep fried food heated by warming in hot water before eating the same, the method comprises: a step for attaching batter to a food material; a step for attaching breader to the food material to which the batter is attached; a step for frying the food material to which the batter and the breader are attached, for acquiring deep fried food; a step for freezing the deep fried food; and a step for, after the step for freezing the deep fried food, accommodating the deep fried food in a package container for vacuum packaging the deep fried food, for acquiring a deep fried food package. The batter includes one or more kinds selected from a group formed of first grain flour, oxidized starch and acid treated starch, and the breader includes one or more kinds selected from a group formed of, second grain flour, and specific components (A) and (B).SELECTED DRAWING: None

Description

The present invention relates to a method for producing fried chicken.

As a technique for producing fried food, there are those described in Patent Documents 1 and 2.
Patent Document 1 (Japanese Unexamined Patent Publication No. 7-67565) describes 50 to 70 parts by weight of wheat flour, 10 to 30 parts by weight of chemical starch, powdered egg white, powdered egg yolk, powdered vegetable protein, powdered oil and fat, swelling agent and the like. Water or a mixed solution of liquid egg and water is added to a fried food garment containing 5 to 25 parts by weight of a powder consisting of 3 or more of the thickening polysaccharides to make a garment, which is used as an ingredient. It describes how to make fried foods that are attached to and oiled. Further, according to the same document, the above-mentioned batter is attached to the ingredients and oiled, so that the batter can be stored at room temperature after oiling, or stored in a frozen or refrigerated state after oiling, and then microwaved. Even after reheating in a boil or microwave oven, the fried food has a good flavor and maintains the quality immediately after oiling without losing the favorable texture of the batter peculiar to fried food and without spoiling the appearance due to oil oozing out. And it is said to have the effect of being able to produce frozen foods using it.

In Patent Document 2 (Japanese Unexamined Patent Publication No. 2015-23846), a solid food that has been alkalized using a pH-adjusted alkaline aqueous solution is prepared as a filling material; Different species having one or more properties selected from the group consisting of foam stability, pH stability, oil drainage, water separation prevention, dripping prevention, acid resistance, salt resistance, enzyme resistance and heat resistance. Prepare a mixture containing the saccharides of the above; attach the garment material to the surface of the filling to make a wrapping product; oil the wrapping product, thereby making the garment material brittle, glossy, adhesive, oil. A garment having breakability, non-thread pulling property and freezing resistance is prepared, and a fried food in which the filling material is covered with the garment is prepared; the fried food is frozen; the frozen fried food is packaged with a frozen fried food packaging material. Describes techniques for manufacturing frozen fried foods for institutional cooking.

Japanese Unexamined Patent Publication No. 7-67565 Japanese Unexamined Patent Publication No. 2015-23846

When the present inventors examined the above-mentioned technique, it became clear that there is room for improvement in that the fried chicken sakumi, which is heated by boiling water after production and before eating, is made excellent.

According to the present invention, the following method for producing fried chicken, a method for improving the crispness of fried chicken heated in a water bath before eating, and a method for improving the crispness of fried chicken after boiling, and a method of fried chicken heated in a water bath before eating, in a water bath. A method of improving the juiciness later is provided.
[1] A method for producing fried chicken that is heated in a water bath before eating.
The process of attaching batter to ingredients and
The process of attaching the batter to the food with the batter attached,
The step of oiling the foodstuff to which the batter and the breader are attached to obtain fried chicken, and
The process of freezing the fried chicken and
After the step of freezing, the step of obtaining a fried chicken package by storing the fried chicken in a packaging container and vacuum-packing it.
Including
The batter
The first flour and
One or more selected from the group consisting of oxidized starch and acid-treated starch,
Including
The bleeder
With the second flour,
One or more selected from the group consisting of the following components (A) and (B), and
How to make fried chicken, including.
Ingredient (A): Powder granules satisfying the following conditions (1) to (4) (1) Decomposition of starch having a starch content of 75% by mass or more (2) 3% by mass of low molecular weight starch having an amylose content of 5% by mass or more % Or more and 45% by mass or less, and the peak molecular weight of the low molecular weight starch is 3 × 10 ³ or more and 5 × 10 ⁴ or less (3) Cold water swelling degree at 25 ° C is 5 or more and 20 or less (4) Opening 1.4 mm The content of the fraction under the sieve and on the sieve with a mesh size of 0.15 mm is 5% by mass or more and 100% by mass or less. From pregelatinized flour (excluding the first and second flours), crushed rice cakes and bread flour having a fraction content on a 15 mm sieve of 80% by mass or more and 100% by mass or less. [2] The method for producing fried food according to [1], wherein the packaging container is a resin bag.
[3] The method for producing fried chicken according to [2], wherein the material of the bag contains polyamide and the thickness of the bag is 0.05 mm or more and 0.1 mm or less.
[4] The method for producing fried chicken according to any one of [1] to [3], wherein the vacuum-packing step is a close-contact vacuum-packing step.
[5] The method for producing fried chicken according to any one of [1] to [4], further comprising a step of freezing and preserving the fried chicken package.
[6] The method for producing fried chicken according to any one of [1] to [5], wherein the batter contains the oxidized starch.
[7] The method for producing fried chicken according to [6], wherein the batter further contains the acid-treated starch and the crosslinked starch.
[8] The total content of the oxidized starch and the acid-treated starch with respect to the content of the first flour in the batter is 0.3 or more and 3 or less in terms of mass ratio, [1] to [7]. The method for producing fried chicken according to any one of the following items.
[9] The method for producing fried chicken according to any one of [1] to [8], wherein the batter further contains the component (A).
[10] The total content of the components (A) and (B) with respect to the content of the second flour in the breader is 0.05 or more and 6.0 or less by mass ratio, [1] to [9] The method for producing fried chicken according to any one of the items.
[11] The method for producing fried chicken according to any one of [1] to [10], wherein the first and second flours are both wheat flour.
[12] The method for producing fried chicken according to any one of [1] to [11], wherein the foodstuff is at least one selected from the group consisting of chicken, squid, octopus and fish.
[13] This is a method for improving the crispness of fried chicken that is heated in a water bath before eating, after the water bath.
The process of attaching batter to ingredients and
The process of attaching the batter to the food with the batter attached,
The step of oiling the foodstuff to which the batter and the breader are attached to obtain fried chicken, and
The process of freezing the fried chicken and
After the step of freezing, the step of obtaining a fried chicken package by storing the fried chicken in a packaging container and vacuum-packing it.
Including
The batter
The first flour and
One or more selected from the group consisting of oxidized starch and acid-treated starch,
Including
The bleeder
With the second flour,
One or more selected from the group consisting of the following components (A) and (B), and
The method described above.
Ingredient (A): Flour granules satisfying the following conditions (1) to (4) (1) Starch content of 75% by mass or more (2) 3% by mass of low molecular weight starch of starch having an amylose content of 5% by mass or more % Or more and 45% by mass or less, and the peak molecular weight of the low-molecular-weight starch is 3 × 10 ³ or more and 5 × 10 ⁴ or less. The content of the fraction under the sieve and on the sieve with a mesh opening of 0.15 mm is 5% by mass or more and 100% by mass or less. From pregelatinized starch (excluding the first and second flours), crushed rice confectionery and bread flour having a fraction content on a 15 mm sieve of 80% by mass or more and 100% by mass or less. One or more selected from the group [14] The total content of the oxidized starch and the acid-treated starch with respect to the content of the first flour in the batter is 0.3 or more and 3 or less in terms of mass ratio. The method according to [13].
[15] The total content of the components (A) and (B) with respect to the content of the second flour in the breader is 0.05 or more and 6.0 or less by mass ratio, [13] or The method according to [14].
[16] The method according to any one of [13] to [15], wherein the packaging container is a resin bag.
[17] The method according to [16], wherein the material of the bag contains polyamide and the thickness of the bag is 0.05 mm or more and 0.1 mm or less.
[18] A method for improving the juiciness of fried chicken that is heated in a water bath before eating, after the water bath.
The process of attaching batter to ingredients and
The process of attaching the batter to the food with the batter attached,
The step of oiling the foodstuff to which the batter and the breader are attached to obtain fried chicken, and
The process of freezing the fried chicken and
After the step of freezing, the step of obtaining a fried chicken package by storing the fried chicken in a packaging container and vacuum-packing it.
Including
The batter
The first flour and
One or more selected from the group consisting of oxidized starch and acid-treated starch,
Including
The bleeder
With the second flour,
One or more selected from the group consisting of the following components (A) and (B), and
The method described above.
Ingredient (A): Flour granules satisfying the following conditions (1) to (4) (1) Starch content of 75% by mass or more (2) 3% by mass of low molecular weight starch of starch having an amylose content of 5% by mass or more % Or more and 45% by mass or less, and the peak molecular weight of the low-molecular-weight starch is 3 × 10 ³ or more and 5 × 10 ⁴ or less. The content of the fraction under the sieve and on the sieve with a mesh opening of 0.15 mm is 5% by mass or more and 100% by mass or less. From pregelatinized starch (excluding the first and second flours), crushed rice confectionery and bread flour having a fraction content on a 15 mm sieve of 80% by mass or more and 100% by mass or less. One or more selected from the group [19] The total content of the oxidized starch and the acid-treated starch with respect to the content of the first flour in the batter is 0.3 or more and 3 or less in terms of mass ratio. The method according to [18].
[20] The total content of the components (A) and (B) with respect to the content of the second flour in the breader is 0.05 or more and 6.0 or less by mass ratio, [18] or The method according to [19].
[21] The method according to any one of [18] to [20], wherein the packaging container is a resin bag.
[22] The method according to [21], wherein the material of the bag contains polyamide and the thickness of the bag is 0.05 mm or more and 0.1 mm or less.

It should be noted that any combination of these configurations and the conversion of the expression of the present invention between methods, devices and the like are also effective as aspects of the present invention.
For example, according to the present invention, for example, it is possible to provide a fried chicken package obtained by the production method according to the present invention.

As described above, according to the present invention, it is possible to provide fried chicken because it is excellent in crispy after boiling in hot water.

Hereinafter, embodiments of the present invention will be described with reference to specific examples of each component. In addition, each component can be used alone or in combination of two or more. “～” Representing a numerical range indicates the above and below, and includes both an upper limit value and a lower limit value.

In the following embodiments, crispy means that the batter is crispy when chewed.
Further, in the following embodiments, the juiciness of the ingredients means that the fried chicken is juicy without being dry. Furthermore, suppressing hiki means that the clothes are easy to bite off and are crisp.

(Manufacturing method of fried chicken)
In the present embodiment, the method for producing fried chicken is a method for producing fried chicken that is heated by boiling water before eating, and includes the following steps.
(Step 1) Step of attaching the batter to the foodstuff (Step 2) Step of attaching the bladder to the foodstuff with the batter (Step 3) Step of oiling the foodstuff with the batter and the bladder to obtain fried food (Step 4) Step of freezing the fried food (step 5) After the step of freezing, the step of obtaining the fried food package by storing the fried food in a packaging container and vacuum-packing it. Includes one or more selected from the group consisting of acid-treated starch.
The breader comprises a second flour and one or more selected from the group consisting of the following components (A) and (B).
Ingredient (A): Flour granules satisfying the following conditions (1) to (4) (1) 3% by mass of low-molecular-weight starch of starch having a starch content of 75% by mass or more (2) an amylose content of 5% by mass or more % Or more and 45% by mass or less, the peak molecular weight of the low molecular weight starch is 3 × 10 ³ or more and 5 × 10 ⁴ or less (3) The degree of cold water swelling at 25 ° C. is 5 or more and 20 or less (4) The opening is 1.4 mm. The content of the fraction on the sieve under the sieve and the opening of 0.15 mm is 5% by mass or more and 100% by mass or less. It consists of pregelatinized flour (excluding the first and second flours), crushed rice cake and bread flour having a fraction content on a 15 mm sieve of 80% by mass or more and 100% by mass or less. One or more selected from the group

In the present embodiment, the fried chicken manufacturing process includes steps 1 to 5, and the batter and the bladder each contain specific ingredients are selected and used in combination. Therefore, the fried chicken is excellent in crispy after boiling. Obtainable. Further, according to the present embodiment, for example, it is possible to obtain fried chicken because it is excellent in juiciness of the crispy and food ingredients after boiling in hot water.
Further, according to the present embodiment, for example, it is possible to obtain fried chicken having an excellent balance between the effects of crispy after boiling, juiciness of ingredients, preferable hardness and lack of batter.

Hereinafter, each step will be described in more detail.
In steps 1 and 2, batters and batters are attached to the ingredients in this order.
Examples of the ingredients include meat such as chicken; and fish and shellfish such as fish, squid, and octopus.
From the viewpoint of making the sakumi after boiling in hot water more stable and excellent, the foodstuff is preferably one or more selected from the group consisting of chicken, squid, octopus and fish.

In step 1, the batter is specifically a liquid batter. The batter is obtained, for example, by adding water to a powder component (batter powder). The components of the batter will be described later.
The batter may adhere to a part of the food or the whole food. From the viewpoint of improving the texture of fried chicken and the juiciness of the food, it is preferable that the batter adheres to a part of the food, and more preferably it adheres uniformly to the entire outside of the food.

Further, in step 2, the blader is specifically a solid batter, and more specifically a granular batter. The components of the blader will be described later. The breader may be attached to a part of the food or the whole food. From the viewpoint of improving the texture of fried chicken and the juiciness of the food, it is preferable that the breader adheres to a part of the food, and more preferably it adheres uniformly to the entire outside of the food.

In step 3, the foodstuff to which the batter and the batter are attached is oiled. As the fat and oil used for the oil, for example, liquid oil usually used for fried foods and non-fried foods can be used. The liquid oil is specifically one or more selected from rapeseed oil, soybean oil, corn oil, safflower oil, sesame oil, olive oil, rice bran oil, grape seed oil, cottonseed oil, peanut oil, and palm olein oil. ..
The temperature and time of the oil butterfly can be set according to the type and size of the food material, and are, for example, about 100 to 200 ° C., for example, about 1 to 10 minutes, respectively.

In step 4, the freezing temperature is, for example, 0 ° C. or lower, preferably -4 ° C. or lower, more preferably −20 ° C. or lower, still more preferably −40 ° C. or lower. The freezing time can be set according to the type, size, freezing temperature, etc. of the food material, and is, for example, about 30 to 360 minutes.

The vacuum packaging in step 5 can be used as long as it can be used for food, and for vacuum packaging, for example, a chamber type vacuum packaging machine, a nozzle type vacuum packaging machine, or the like can be used.
From the viewpoint of improving the crispness of fried chicken after boiling in hot water, step 5 is preferably a step of close contact vacuum packaging.

In step 5, the shape of the packaging container is not limited, but from the viewpoint of improving the crispness after boiling the fried chicken, it is preferably bag-shaped, and more preferably the packaging container is a resin bag. The bag may be composed of one resin layer or may have two or more resin layers.
The material of the bag is preferably one having excellent freezing resistance and water bath resistance, and specifically, contains one or two or more resins selected from the group consisting of polyethylene, polyamide (nylon, etc.) and polypropylene, and is preferable. It is a laminate containing polyamide, more preferably a polyamide layer such as a nylon layer.
The thickness of the bag is preferably 0.05 mm or more, more preferably 0.06 mm or more, still more preferably 0.07 mm or more, from the viewpoint of improving the storage stability of fried chicken.
From the viewpoint of improving the shape retention of fried chicken, the thickness of the bag is preferably 0.1 mm or less, more preferably 0.09 mm or less.

Further, the method for producing fried chicken may further include a step (step 6) of freezing and preserving the fried chicken package. Step 6 is preferably performed after step 5, from the viewpoint of making the fried chicken boiled in hot water more preferable.
The freezing temperature is, for example, 0 ° C. or lower, preferably -4 ° C. or lower, more preferably −10 ° C. or lower, still more preferably −15 ° C. or lower.

By the above steps, fried chicken in the present embodiment can be obtained.
In the present embodiment, the fried chicken is obtained as a fried chicken package and heated by a water bath to be eaten. The water bath is preferably carried out by putting the fried chicken in hot water in the state of a package.

From the viewpoint of further improving the crispness of the fried chicken after boiling in hot water, the fried chicken taken out from the fried chicken package may be oiled after boiling in hot water and before eating.

(Method)
The production method in the present embodiment is suitable, for example, as a method for improving the crispness of fried chicken after boiling in hot water.
Further, the production method in the present embodiment is suitable as a method for improving the juiciness of fried chicken after boiling in hot water, for example.

Next, the configuration of the batter in step 1 and the batter in step 2 will be described.
(Batter)
The batter comprises a first flour and one or more selected from the group consisting of oxidized starch and acid-treated starch.
The first flour comprises, for example, one or more selected from the group consisting of wheat flour and rice flour. From the viewpoint of crispy after fried chicken in a water bath, the first flour is preferably wheat flour.

The content of the first flour in the batter is preferably 25 from the viewpoints of preferable hardness of the batter, improvement of fried chicken, improvement of juiciness of the ingredients, and suppression of hiki with respect to the whole powder component in the batter. It is by mass or more, more preferably 30% by mass or more, still more preferably 35% by mass or more.
From the same viewpoint, the content of the first flour in the batter is preferably 75% by mass or less, more preferably 70% by mass or less, still more preferably 65, based on the total powder component in the batter. It is less than mass%.

From the viewpoint of preferable hardness of batter, improvement of crispy fried chicken, and improvement of juiciness of foodstuff, the batter preferably contains oxidized starch, more preferably contains oxidized starch, and further contains acid-treated starch and cross-linked starch.

The oxidized starch is specifically starch obtained by subjecting the starch to an oxidation treatment. More specifically, the oxidized starch is a modified starch obtained by reacting starch with sodium hypochlorite in an alkaline solution.
The oxidation treatment conditions are not limited, but for example, sodium hypochlorite having an effective chlorine concentration of about 10% is added dropwise to a starch suspension prepared at a pH of 8 to 11 and a temperature of 40 to 60 ° C. for 30 minutes to 4 minutes. Perform a time reaction.
As the raw material starch of the oxidized starch, one or more selected from the group consisting of corn starch such as waxy corn starch, potato starch, tapioca starch, wheat starch, and processed starches thereof (excluding acid-treated starch). Can be mentioned. The oxidized starch is preferably tapioca oxidized starch.

The content of oxidized starch in the batter is preferably 10% by mass or more with respect to the entire powder component in the batter from the viewpoints of preferable hardness of batter, improvement of crispy fried chicken, improvement of juiciness of ingredients, and suppression of hiking. It is more preferably 12% by mass or more, still more preferably 15% by mass or more.
From the same viewpoint, the content of oxidized starch in the batter is preferably 70% by mass or less, more preferably 65% by mass or less, still more preferably 55% by mass, based on the total powder component in the batter. It is as follows.

The method for producing the acid-treated starch is not limited, but for example, starch is suspended in a dilute acid solution such as 0.5 to 10% hydrochloric acid or sulfuric acid, and the starch is stirred at a temperature of 20 to 60 ° C. for 1 to 100 hours. Continue to reduce the viscosity of starch.
As the raw material starch of the acid-treated starch, one or 2 selected from the group consisting of corn starch such as waxy corn starch, potato starch, tapioca starch, wheat starch, and processed starch thereof (excluding oxidized starch). More than seeds can be mentioned.

The content of the acid-treated starch in the batter is preferably 10% by mass with respect to the entire powder component in the batter from the viewpoints of preferable hardness of clothing, improvement of crispness of fried food, improvement of juiciness of ingredients, and suppression of hiking. The above is more preferably 12% by mass or more, still more preferably 15% by mass or more. From the same viewpoint, the content of the acid-treated starch in the batter is preferable with respect to the entire powder component in the batter. Is 60% by mass or less, more preferably 45% by mass or less, still more preferably 35% by mass or less.

Further, the batter may contain a component other than the above-mentioned components, and may contain, for example, starch other than oxidized starch and acid-treated starch. Specific examples of such starch include the above-mentioned crosslinked starch (which has not been subjected to acid treatment or oxidation treatment).
Specific examples of the crosslinked starch include phosphate crosslinked tapioca starch and adipic acid crosslinked tapioca starch, with preference given to phosphoric acid crosslinked tapioca starch.
The content of the crosslinked starch in the batter is preferably 10% by mass or more with respect to the entire powder component in the batter from the viewpoints of preferable hardness of batter, improvement of crispy fried chicken, improvement of juiciness of ingredients, and suppression of hiking. It is more preferably 15% by mass or more, still more preferably 18% by mass or more.
From the same viewpoint, the content of the crosslinked starch in the batter is preferably 40% by mass or less, more preferably 32% by mass or less, still more preferably 28% by mass, based on the total powder component in the batter. It is as follows.

The total content of the oxidized starch and the acid-treated starch with respect to the content of the first flour in the batter is preferably 0.3 or more, more preferably 0.5 or more in terms of mass ratio, from the viewpoint of suppressing hiking. More preferably, it is 0.7 or more.
From the same viewpoint, the total content of the oxidized starch and the acid-treated starch with respect to the content of the first flour in the batter is preferably 3 or less in terms of mass ratio, more preferably 2 or less, still more preferably. It is 1.8 or less, more preferably 1.4 or less, and even more preferably 1.3 or less.

Further, the batter may further contain the component (A) described later.
At this time, the content of the component (A) in the batter is preferably 0.5% by mass or more, more preferably 2% by mass, based on the entire powder component of the batter, from the viewpoint of improving the crispness of fried chicken. % Or more, more preferably 4% by mass or more.
Further, from the viewpoint of suppressing the batter, the content of the component (A) in the batter is preferably 25% by mass or less, more preferably 20% by mass or less, still more preferably 20% by mass, based on the entire powder component of the batter. It is 15% by mass or less.

The content of the component (A) with respect to the total content of the component (A), the oxidized starch and the acid-treated starch in the batter is preferably 0 in terms of mass ratio from the viewpoint of improving the juiciness of the fried chicken and the ingredients. It is 0.01 or more, more preferably 0.1 or more.
Further, from the viewpoint of improving the juiciness of the food material, the content of the component (A) with respect to the total content of the component (A), the oxidized starch and the acid-treated starch in the batter is preferably 0.35 or less in terms of mass ratio. It is more preferably 0.25 or less, still more preferably 0.19 or less.

(Bredder)
The breader comprises a second flour and one or more selected from the group consisting of the components (A) and (B).

Specific examples of the second flour include those mentioned above as the first flour. The second and first flours may be the same or different.
From the viewpoint of suppressing hiki, the second and first flours are preferably the same, and more preferably wheat flour.

The content of the second flour in the breader is preferably 15% by mass or more, more preferably 22% by mass or more, still more preferably 25% by mass or more, from the viewpoint of improving the juiciness of the food material.
From the same viewpoint, the content of the second flour in the batter is preferably 92% by mass or less, more preferably 70% by mass or less, still more preferably 45% by mass or less, based on the total batter. ..

Next, the components (A) and (B) will be described.
(Ingredient (A))
The component (A) is a granulated product containing starch as a main component, and satisfies the above-mentioned conditions (1) to (4). The component (A) may be any as long as it is obtained by granulating the raw material component, for example, it may have a size as it is granulated, or it may be granulated and then pulverized to a predetermined size. It may be adjusted.
In addition, the component (A) may be blended in the breader as the powder granule itself, or may be blended in the breader as a crushed product of bread obtained by baking the dough containing the component (A). At this time, the crushed bread is composed of a component (A) and a material other than the component (A), and the material other than the component (A) corresponds to the component (B) described later.

Regarding the condition (1), the component (A) contains 75% by mass or more of starch, preferably 80% by mass or more, and more preferably 85% by mass or more, from the viewpoint of improving the fried chicken.
Further, the upper limit of the starch content in the component (A) is not limited and is 100% by mass or less, but may be, for example, 99.5% by mass or less, or for example, 99% by mass or less.

Regarding the condition (2), the component (A) contains the low-molecular-weight starch made from starch having an amylose content of 5% by mass or more as the raw material in a specific ratio as the above-mentioned starch, and has a specific size as the low-molecular-weight starch. Is used. That is, the starch in the component (A) contains 3% by mass or more and 45% by mass or less of the low molecular weight starch made from starch having an amylose content of 5% by mass or more in the component (A), and the peak of the low molecular weight starch. The molecular weight is 3 × 10 ³ or more and 5 × 10 ⁴ or less.

The peak molecular weight of the low molecular weight starch is 3 × 10 ³ or more, preferably 8 × 10 ³ or more, from the viewpoint of improving the fried chicken. From the same viewpoint, the peak molecular weight of the low molecular weight starch is 5 × 10 ⁴ or less, preferably 3 × 10 ⁴ or less, and more preferably 1.5 × 10 ⁴ or less. The method for measuring the peak molecular weight of the low molecular weight starch is described in the section of Examples.

The low molecular weight starch is preferably one or more selected from the group consisting of acid-treated starch, oxidation-treated starch and enzyme-treated starch, and more preferably acid-treated, from the viewpoint of excellent production stability. It is starch.

The conditions of acid treatment for obtaining acid-treated starch are not limited, and for example, the starch can be treated as follows.
First, starch having an amylose content of 5% by mass or more, which is a raw material for low-molecular-weight starch, and water are added to the reactor, and then an acid is further added. Alternatively, acid water in which an inorganic acid is previously dissolved in water and starch as a raw material are added to the reactor. From the viewpoint of more stable acid treatment, it is desirable that the total amount of starch in the reaction is uniformly dispersed in the aqueous phase or in a slurry state. For that purpose, the concentration of the starch slurry in the acid treatment is adjusted to be, for example, 10% by mass or more and 50% by mass or less, preferably 20% by mass or more and 40% by mass or less. If the slurry concentration is too high, the slurry viscosity may increase, making it difficult to stir a uniform slurry.

Specific examples of the acid used for the acid treatment include inorganic acids such as hydrochloric acid, sulfuric acid and nitric acid, which can be used regardless of the type and purity.

Regarding the acid treatment reaction conditions, for example, the concentration of the inorganic acid during the acid treatment is preferably 0.05 normality (N) or more and 7N or less, and more preferably 0.1N or more and 4N or less, from the viewpoint of stably obtaining the acid-treated starch. It is preferable, 0.2N or more and 3N or less is more preferable. From the same viewpoint, the reaction temperature is preferably 30 ° C. or higher and 70 ° C. or lower, more preferably 35 ° C. or higher and 70 ° C. or lower, and further preferably 35 ° C. or higher and 65 ° C. or lower. From the same viewpoint, the reaction time is preferably 0.5 hours or more and 120 hours or less, more preferably 1 hour or more and 72 hours or less, and further preferably 1 hour or more and 48 hours or less.

The content of the low molecular weight starch in the component (A) is 3% by mass or more, preferably 8% by mass or more, and more preferably 13% by mass or more from the viewpoint of improving the fried chicken.
From the same viewpoint, the content of the low molecular weight starch in the component (A) is 45% by mass or less, preferably 35% by mass or less, and more preferably 25% by mass or less.

Further, the amylose content in the raw material starch of the low molecular weight starch is 5% by mass or more, preferably 12% by mass or more, still more preferably 22% by mass or more, still more preferably, from the viewpoint of improving the fried crispy texture. Is 40% by mass or more, more preferably 45% by mass or more, and even more preferably 55% by mass or more. There is no limit to the upper limit of the amylose content in the raw material starch of the low molecular weight starch, which is 100% by mass or less, preferably 90% by mass or less.

As starch having an amylose content of 5% by mass or more, which is a raw material for low molecular weight starch, high amylose corn starch, corn starch, tapioca starch, sweet potato starch, horse belly starch, wheat starch, high amylose wheat starch, rice starch, and these raw materials are used. One or more selected from the group consisting of chemically, physically or enzymatically processed processed starch can be used. The starch having an amylose content of 5% by mass or more is preferably one or more selected from high amylose cornstarch, cornstarch, and tapioca starch, and more preferably high amylose cornstarch. As for the amylose content of high amylose cornstarch, for example, 40% by mass or more is available. Starch having an amylose content of 5% by mass or more is more preferably cornstarch having an amylose content of 40% by mass or more.

Further, the component (A) satisfies the condition (3) regarding the degree of swelling of cold water. That is, the degree of cold water swelling of the component (A) at 25 ° C. is 5 or more, preferably 6 or more, and more preferably 6.5 or more from the viewpoint of improving the crispy fried chicken.
From the same viewpoint, the degree of cold water swelling of the component (A) at 25 ° C. is 20 or less, preferably 17 or less, and more preferably 15 or less.
Here, the method for measuring the degree of swelling of cold water of the component (A) will be described in the section of Examples.

The component (A) satisfies the condition (4) in terms of size.
In the component (A), the content of the fraction under the sieve of the sieve having a mesh opening of 1.4 mm and on the sieve of the sieve having a mesh opening of 0.15 mm is the whole component (A) from the viewpoint of improving the crispness of fried food. It is preferably 5% by mass or more, more preferably 8% by mass or more, still more preferably 12% by mass or more, and the upper limit may be 100% by mass or less, for example, 98% by mass or less. Further, for example, it may be 95% by mass or less, and it is also preferable that it is 85% by mass or less.

When the component (A) is used as a batter, the content of the fraction under the sieve of the sieve having an opening of 1.4 mm and on the sieve of the sieve having an opening of 0.15 mm is from the viewpoint of improving the crispness of fried food. , 5% by mass or more, more preferably 7% by mass or more, and the upper limit may be 100% by mass or less, preferably 80% by mass or less, based on the whole component (A). It is preferably 70% by mass or less, more preferably 65% by mass or less.

When the component (A) is used in the blender, the content of the fraction under the sieve of the sieve having an opening of 1.4 mm and on the sieve of the sieve having an opening of 0.15 mm improves the juiciness of the food material and suppresses hiking. From the viewpoint of the above, it is preferably 5% by mass or more, more preferably 30% by mass or more, still more preferably 60% by mass or more, and the upper limit is 100% by mass or less with respect to the entire component (A). It may be 98% by mass or less.

In the present embodiment, the component (A) contains starch other than the low molecular weight starch. As the starch component other than the low molecular weight starch in the component (A), various starches can be used. Specifically, starches that are generally commercially available depending on the intended use, for example, starches for foods, regardless of the type, are starches such as cornstarch, potato starch, tapioca starch, wheat starch; and these starches. One or more can be appropriately selected from chemically, physically or enzymatically processed processed starch and the like. The component (A) preferably contains one or more starches selected from the group consisting of cornstarch, wheat starch, potato starch, tapioca starch and cross-linked starches thereof.

Further, the component (A) may contain a component other than starch. Specific examples of components other than starch include pigments, insoluble salts such as calcium carbonate and calcium sulfate; and emulsifiers.

The component (A) is preferably blended with an insoluble salt from the viewpoint of further stabilizing the bubble structure in the particles of the component (A) and improving the production stability. From the same viewpoint, the blending amount of the insoluble salt is preferably 0.1% by mass or more, and preferably 2% by mass or less.

Examples of the emulsifier include food emulsifiers.
Specific examples of emulsifiers include sucrose fatty acid ester, monoglycerin fatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, propylene glycol fatty acid ester, acetic acid monoglyceride, lactic acid monoglyceride, citric acid monoglyceride, succinic acid monoglyceride, polysorbate, and sorbitan. Nonionic surfactants such as fatty acid esters;
Anionic surfactants such as diacetyl tartaric acid monoglyceride; and amphoteric surfactants such as lecithin.
From the viewpoint of improving the crispness of fried chicken and suppressing the cracking of clothes, the emulsifier is preferably a nonionic surfactant, and more preferably one or more selected from sucrose fatty acid ester and monoglycerin fatty acid ester.

Among the nonionic surfactants, examples of the sucrose fatty acid ester include esters of sucrose and fatty acids having 10 or more and 24 or less carbon atoms, and more specifically, sucrose stearic acid ester, sucrose palmitate, and the like. Examples thereof include sucrose myristic acid ester, sucrose oleic acid ester, sucrose behenic acid ester, and sucrose erucic acid ester.
The number of carbon atoms of the fatty acid in the sucrose fatty acid ester is not limited, but is, for example, 10 or more, preferably 12 or more, more preferably 14 or more, and further preferably 16 or more.
Further, although there is no limitation, the number of carbon atoms of the fatty acid in the sucrose fatty acid ester is, for example, 24 or less, preferably 22 or less, more preferably 20 or less, still more preferably 18 or less.

The fatty acid in the sucrose fatty acid ester is preferably a saturated fatty acid or a monovalent unsaturated fatty acid, and more preferably a saturated fatty acid, from the viewpoint of improving the crispness of fried food and suppressing the hiccup of clothes.
The sucrose fatty acid ester may contain any of the fatty acids mono, di, bird and polyester.
The HLB of the sucrose fatty acid ester is preferably 0 or more, more preferably 0.5 or more, still more preferably 4 or more, still more preferably 4 or more, from the viewpoint of improving the crispness of fried chicken and suppressing the cracking of clothes. 8 or more.
From the same viewpoint, the HLB of the sucrose fatty acid ester is preferably 18 or less, more preferably 17 or less.

Examples of the monoglycerin fatty acid ester include esters of glycerin and fatty acids having 6 or more and 24 or less carbon atoms, and more specifically, glycerin monocapric acid ester, glycerin monopalmitic acid ester, glycerin monostearic acid ester, and glycerin mono. Bechenic acid ester can be mentioned.
The carbon number of the fatty acid in the monoglycerin fatty acid ester is, for example, 6 or more, preferably 10 or more, and more preferably 14 or more, from the viewpoint of improving the crispness of fried chicken and suppressing the cracking of clothes.
From the same viewpoint, the number of carbon atoms of the fatty acid in the monoglycerin fatty acid ester is, for example, 24 or less, preferably 22 or less, and more preferably 20 or less.
From the same viewpoint, the fatty acid in the monoglycerin fatty acid ester is preferably a saturated fatty acid or a monovalent unsaturated fatty acid, and more preferably a saturated fatty acid.
From the same viewpoint, the HLB of the monoglycerin fatty acid ester is preferably 0 or more, and more preferably 1 or more.
Further, from the viewpoint of improving the crispness of fried chicken and suppressing the cracking of clothes, the HLB of the monoglycerin fatty acid ester is preferably 16 or less, more preferably 9 or less, still more preferably 6 or less.

The content of the emulsifier in the component (A) is preferably 5% by mass or more, more preferably 0.6% by mass or more, and further preferably 0.6% by mass or more with respect to the whole component (A) from the viewpoint of improving the crispy fried chicken. It is preferably 0.9% by mass or more.
From the same viewpoint, the content of the emulsifier in the component (A) is preferably 11% by mass or less, more preferably 9% by mass or less, and further preferably 6% by mass with respect to the entire component (A). It is as follows.

Next, a method for producing the component (A) will be described. The method for producing the component (A) includes, for example, the following steps.
(Step of preparing low molecular weight starch) A step of reducing the molecular weight of starch having an amylose content of 5% by mass or more to obtain a low molecular weight starch having a peak molecular weight of 3 × 10 ³ or more and 5 × 10 ⁴ or less.
(Granulation step) The raw material contains 3% by mass or more and 45% by mass or less of low-molecular-weight starch, and the total amount of low-molecular-weight starch and starch other than low-molecular-weight starch is 75% by mass or more. Granulation process.

The step of preparing the low-molecular-weight starch is a step of decomposing starch having an amylose content of 5% by mass or more into a low-molecular-weight starch. The decomposition referred to here refers to decomposition accompanied by a reduction in the molecular weight of starch, and typical decomposition methods include decomposition by acid treatment, oxidation treatment, and enzyme treatment. Among these, acid treatment is preferable from the viewpoint of decomposition rate, cost, and reproducibility of decomposition reaction.

Further, in the granulation step, a general method used for granulating starch can be used, but it is generally used for heat gelatinization of starch in terms of achieving a predetermined degree of swelling in cold water. It is preferable to use the above method. Specifically, a method using a machine such as a drum dryer, a jet cooker, an extruder, or a spray dryer is known, but in the present embodiment, the component (A) in which the degree of swelling of cold water satisfies the above-mentioned specific condition. From the viewpoint of more reliably obtaining the above, heat gelatinization with an extruder or a drum dryer is preferable, and an extruder is more preferable. In the case of extruder treatment, usually, after adding water to a raw material containing starch to adjust the water content to about 10% by mass or more and 60% by mass or less, for example, a barrel temperature of 30 ° C. or more and 200 ° C. or less and an outlet temperature of 80 ° C. or more and 180 ° C. Hereinafter, the product is heated and expanded under the conditions that the screw rotation speed is 100 rpm or more and 1,000 rpm or less and the heat treatment time is 5 seconds or more and 60 seconds or less.

In the present embodiment, the granulated product obtained by heat gelatinization in the granulation step can be pulverized, sieved, and appropriately adjusted in size, if necessary. Further, as a result, the component (A) satisfying the condition (4) may be obtained.

The content of the component (A) in the batter is preferably 3% by mass or more, more preferably, from the viewpoint of improving the preferable hardness of the batter and the crispness of the fried chicken and suppressing the cracking of the batter with respect to the whole batter. It is preferably 7% by mass or more, more preferably 15% by mass or more.
From the same viewpoint, the content of the component (A) in the bladder is preferably 80% by mass or less, more preferably 65% by mass or less, still more preferably 50% by mass or less, and further preferably 50% by mass or less with respect to the entire bladder. More preferably, it is 40% by mass or less.

The content of the component (A) with respect to the total content of the second flour and the component (A) in the batter improves the preferable hardness of the batter and the crispness of the fried chicken, and from the viewpoint of suppressing the cracking of the batter. The mass ratio is preferably 0.04 or more, more preferably 0.12 or more, and further preferably 0.3 or more.
From the same viewpoint, the content of the component (A) with respect to the total content of the second flour and the component (A) in the bleeder is preferably 0.9 or less in terms of mass ratio, and more preferably 0. It is .75 or less, more preferably 0.6 or less.

(Component (B))
The component (B) is a granular material having a fraction content of 80% by mass or more and 100% by mass or less under a sieve having a mesh size of 2.8 mm and on a sieve having a mesh size of 0.15 mm. The component (B) is one or more selected from the group consisting of pregelatinized flour (however, excluding the first and second flour), ground rice cracker and bread crumbs.

Specifically, the pregelatinized flour is a component other than the first and second flours, and is obtained by subjecting the flour to a pregelatinization treatment.
Specific examples of the flour in the pregelatinized flour include corn flour such as corn grits and corn flour; potato starch;
The pregelatinized flour is, more specifically, one or more flours selected from the group consisting of corn flours such as corn grits and corn flour.
Specific examples of commercially available pregelatinized flour include soft coat EL (Corn grits processed product, manufactured by J-Oil Mills Co., Ltd.).

Rice crackers in crushed rice crackers include rice crackers, okaki, persimmon seeds, and hail. The rice cracker crushed product may be crushed to the above-mentioned particle size, and the crushing method is not limited.
The bread crumbs may also be crushed to the above-mentioned particle size.

Regarding the particle size of the component (B), from the viewpoint of improving the crispness of fried food, the content of the fraction under the sieve of the sieve having a mesh size of 2.8 mm and on the sieve of the sieve having a mesh size of 0.15 mm is the component (B). ) 80% by mass or more, preferably 85% by mass or more, more preferably 90% by mass or more, still more preferably 92% by mass or more with respect to the whole. Further, the content of the fraction under the sieve of the sieve having an opening of 2.8 mm and on the sieve of the sieve having an opening of 0.15 mm may be, for example, 100% by mass or less.

The content of the component (B) in the batter is preferably 3% by mass or more from the viewpoint of improving the preferable hardness of the batter and the crispness of the fried chicken and suppressing the cracking of the batter with respect to the whole batter. It is more preferably 8% by mass or more, still more preferably 15% by mass or more.
Further, from the viewpoint of improving the juiciness of the food material, the content of the component (B) in the bladder is preferably 85% by mass or less, more preferably 70% by mass or less, and further preferably 45 with respect to the entire bredder. It is less than mass%.

The content of the component (B) with respect to the total content of the second flour and the component (B) in the breader is from the viewpoint of improving the preferable hardness of the garment and the crispness of the fried chicken, and improving the juiciness of the food. The mass ratio is preferably 0.03 or more, more preferably 0.12 or more, still more preferably 0.28 or more.
Further, from the viewpoint of improving the juiciness of the food material, the content of the component (B) with respect to the total content of the second flour and the component (B) in the breader is preferably 0.9 or less in terms of mass ratio. , More preferably 0.75 or less, still more preferably 0.6 or less.

The content of the component (A) with respect to the total content of the components (A) and (B) in the bleeder is preferably 0.1 or more in terms of mass ratio from the viewpoint of improving the juiciness of the food and suppressing the cracking. , More preferably 0.2 or more, still more preferably 0.3 or more.
Further, from the viewpoint of improving the juiciness of the food material, the content of the component (A) with respect to the total content of the components (A) and (B) in the breader is preferably 1.0 or less in terms of mass ratio. More preferably, it is 0.6 or less.

The sum of the contents of the components (A) and (B) with respect to the content of the second grain in the bleeder improves the preferable hardness of the garment and the crispness of the fried chicken, and from the viewpoint of improving the juiciness of the ingredients. The mass ratio is preferably 0.05 or more, more preferably 0.1 or more, still more preferably 1.0 or more, still more preferably 2.0 or more.
Further, from the viewpoint of suppressing hiki, the total content of the components (A) and (B) with respect to the content of the second flour is preferably 6.0 or less in terms of mass ratio, and more preferably 5.0 or less. , More preferably 4.0 or less, and even more preferably 3.0 or less.

Further, the blader may contain components other than the above-mentioned components.

Examples of the present invention are shown below, but the gist of the present invention is not limited thereto.

(raw materials)
The following materials were mainly used as raw materials.
High amylose cornstarch: J-Oil Mills, cornstarch Y
High amylose cornstarch: J-Oil Mills, HS-7, amylose content 70% by mass
Monoglycerin fatty acid ester: Poem P (V) S, constituent fatty acids C16 (60%), C18 (40%), Riken Vitamin Wheat flour: Flower, Nisshin Flour Milling phosphate cross-linked tapioca starch: Actbody TP-4W , J-Oil Mills acid-treated starch: Gelcol R-100, J-Oil Mills oxidized tapioca starch: Gelcol SP-3, J-Oil Mills (A) -1: Obtained in Production Example 1. Obtained powder granules (A) -2: Powder granules obtained in Production Example 2 (A) -3: Powder granules obtained in Production Example 3 (A) -4: Obtained in Production Example 4. Powder Granules (A) -5: Powder Granules (B) Pregelatinized Starch obtained in Production Example 5 1: Corngritz Processed Product, Softcoat EL, J-Oil Mills Co., Ltd., 2.8 mm mesh sieve 100% by mass of the fraction on the sieve under the sieve and with an opening of 0.15 mm
(B) Bread crumbs: Bread crumbs, made by Kyoei Food Co., Ltd., crushed and sieved. (The content of the fraction under the sieve of the sieve with the opening of 2.8 mm and on the sieve of the sieve with the opening of 0.15 mm is 100% by mass)
(B) Crushed rice cracker: Kaki no tane from Kameda, crushed and sieved from Kameda Seika Co., Ltd. (The content of the fraction under the sieve of the sieve with the opening of 2.8 mm and on the sieve of the sieve with the opening of 0.15 mm is 100% by mass)
Commercially available fried flour: Kitchen King Juicy fried flour, Daisho's quality improver for livestock meat processing Formulation: High Trust TC-200, J-Oil Mills' strong flour: Aution, Nisshin Flour Mill's dough improver: Joker Kimo, Puratos Raw East: Regular East, Oriental Yeast Industry Shortening: Atlanta SS, J-Oil Mills

(Manufacturing Examples 1 to 3)
In this example, powder granules (A) -1, (A) -2 and (A) -3 were produced.
First, acid-treated high amylose cornstarch was prepared by the following procedure. That is, high amylose cornstarch was suspended in water to prepare a 35.6% (w / w) slurry, which was heated to 50 ° C. A hydrochloric acid aqueous solution prepared at 4.25 N was added thereto with stirring in an amount of 1/9 times the mass ratio of the slurry, and the reaction was started. After the reaction for 16 hours, the mixture was neutralized with 3% NaOH, washed with water, dehydrated and dried to obtain acid-treated high amylose cornstarch.
When the peak molecular weight of the obtained acid-treated high amylose cornstarch was measured by the following method, the peak molecular weight was 1.2 × ¹⁰⁴ .

(Measurement method of peak molecular weight)
The peak molecular weight was measured using an HPLC unit manufactured by Tosoh Corporation (pump DP-8020, RI detector RS-8021, degassing device SD-8022).
(1) The sample was pulverized, and the fraction under the sieve with an opening of 0.15 mm was collected with a sieve of JIS-Z8801-1 standard. The recovered fraction was suspended in the mobile phase at 1 mg / mL, and the suspension was heated at 100 ° C. for 3 minutes to completely dissolve it. Filtration was performed using a 0.45 μm filtration filter (DISMIC-25HP PTFE 0.45 μm manufactured by ADVANTEC), and the filtrate was used as an analysis sample.
(2) The molecular weight was measured under the following analytical conditions.
Column: TSKgel α-M (7.8 mmφ, 30 cm) (manufactured by Tosoh Corporation) 2 Flow rate: 0.5 mL / min
Mobile phase: 90% (v / v) dimethyl sulfoxide solution containing 5 mM NaNO ₃ Column temperature: 40 ° C.
Analysis volume: 0.2 mL
(3) The detector data was collected by software (multi-station GPC-8020modelII data acquisition ver5.70, manufactured by Tosoh Corporation), and the molecular weight peak was calculated.
Pullulan (Shodex Standard P-82, manufactured by Showa Denko KK) with a known molecular weight was used for the calibration curve.

Next, powder granules were produced using the obtained acid-treated high amylose cornstarch. That is, 77 parts by mass of cornstarch, 20 parts by mass of acid-treated high amylose cornstarch, 1 part by mass of calcium carbonate and 2 parts by mass of monoglycerin fatty acid ester were mixed in a bag until sufficiently uniform to obtain a mixture. The above mixture was pressure-heated using a twin-screw extruder (KEI-45, manufactured by Kowa Kogyo Co., Ltd.). The processing conditions are as follows.
Raw material supply: 275 g / min Water: Quantity shown in each table Barrel temperature: 50 ° C, 70 ° C, 100 ° C and 130 ° C from the raw material inlet to the outlet.
Outlet temperature: 130-150 ° C
Screw rotation speed 230 rpm
The heated paste obtained by the extruder treatment in this manner was dried at 110 ° C. to adjust the water content to about 10% by mass.

Next, the dried heated paste is crushed with a desktop cutter crusher, sieved with a JIS-Z8801-1 standard sieve, and each fraction is mixed so as to have a particle size distribution shown in Table 1, and the powder is powdered. Granules (A) -1 (Production Example 1), (A) -2 (Production Example 2) and (A) -3 (Production Example 3) were obtained.

(Manufacturing Examples 4 and 5)
In Production Example 1, 79 parts by mass of cornstarch, 20 parts by mass of acid-treated hyamylose cornstarch, and 1 part by mass of calcium carbonate were used for producing the powdery granules. (A) -4 (Production Example 4) and (A) -5 (Production Example 5) were produced.

Table 1 shows the particle size and the degree of swelling of cold water of the powder particles (A) -1 to (A) -5 obtained in Production Examples 1 to 5. The degree of cold water swelling of each powder and granular material was measured by the following method.

(Measuring method of cold water swelling degree)
1. 1. 1 g (A) of the sample was weighed in a 50 mL falcon tube.
2. 2. Water was added up to a tube scale of 50 mL while stirring with a vortex mixer.
After miscibility for 3.5 turns to disperse the precipitate, the mixture was stirred with a vortex mixer for 10 seconds and allowed to stand at room temperature for 30 minutes.
Centrifugation was carried out at 4.4000 rpm for 30 minutes, and the precipitate layer and the supernatant layer were separated.
(Centrifugator: Hitachi Koki Co., Ltd., Hitachi desktop centrifuge CT6E type; Rotor: T4SS type swing rotor; Adapter: 50TC x 2S adapter)
5. The supernatant was removed with a pipette, the mass of the precipitate layer was measured, and this was designated as B.
6. The mass of the precipitate layer when it was dried to dryness (105 ° C., 24 hours) was measured, and this was designated as C.
7. B / C was defined as the degree of cold water swelling of the powdery granules.

(Examples 1 to 29, control example 1)
In this example, fried chicken was produced and evaluated. Tables 2 to 5 show the batter and bleeder formulations and the evaluation results of fried chicken.
For examples other than Example 16, fried chicken was prepared, and for Example 16, fried octopus was prepared.

(Manufacturing method of fried chicken)
1. 1. Cut chicken thighs (without skin) to 25 to 30 g, add to tumbler (VACONA, ESK-60) in pickle liquid (40% of meat), and tumbl at 5 ° C for 90 minutes at a vacuum rate of 80%. went.
2. 2. The pickle liquid was drained, the meat was put in the batter of each example, and mixed well.
3. 3. The battered meat was battered with the breeders of each example (about 5-8 g per 25-30 g of chicken thighs).
4. Oiled at 180 ° C for 3 minutes to obtain fried chicken.
5. After removing the rough heat of the obtained fried chicken, it was rapidly frozen at −50 ° C. for 1 hour.
6. Put frozen fried food in a packaging bag (cut bag for frame Nova Magic back, model number ACO1059, material: polyamide / nylon, polyethylene, thickness 0.085 mm, 20 x 30 cm), and vacuum package. A fried package was obtained by vacuum packaging in the P1 vacuum setting standard mode of the machine (hot balance, model number LYNX32, manufactured by Nichiwa Denki Co., Ltd.).
7. The fried chicken package was stored frozen at -18 ° C for 2 weeks.

In Example 16, in the above-mentioned method for producing fried chicken, 1. Other than using chicken thighs as octopus, fried octopus was obtained according to the above method.

(Mixing of pickle liquid)
Ingredient composition (mass%)
Quality improver formulation for livestock meat processing 10.00
Johakuto 4.00
Salt 1.00
Pepper 0.30
Na glutamate 2.70
Soy sauce 10.00
Ice water 72.00
Total 100.00

(Evaluation methods)
The fried chicken package obtained in each example after freezing and storage was boiled in hot water at 100 ° C. for 10 minutes. The fried chicken after boiling was taken out of the bag, and the "favorable hardness", "sakumi", "juiciness of the ingredients" and "hiki" of the fried chicken were sensory evaluated by two panelists. Scores were given based on the following criteria by the consensus of two panelists. For each item, 3 points or more were passed.
Further, in Example 21, in addition to the above-mentioned evaluation, sensory evaluation was also performed on the fried chicken that had been re-oiled after boiling in hot water. Specifically, the fried chicken package after freezing was allowed to stand in hot water at 100 ° C. for 1 hour, then the fried chicken was taken out from the bag and oiled at 180 ° C. for 1 minute. The "favorable hardness", "sakumi", "juiciness of ingredients" and "hiki" of fried chicken were evaluated by the above method.
The evaluation results are shown in Tables 2 to 5.

(Preferable hardness)
5: Moderate hardness 4: Moderate hardness or slightly too hard 3: Slightly moderate hardness or slightly too hard but acceptable 2: Not very hard, Or too hard 1: no hardness at all, or too hard

(Sakumi)
5: Very crispy 4: With crispy 3: Slightly crispy 2: Not so crispy 1: No crispy at all

(Juicy of ingredients)
5: Very juicy 4: Very juicy 3: Excellent juiciness 2: Slightly inferior 1: Inferior juiciness

(Hiki of clothes)
5: No hiki at all 4: Almost no hiki 3: Some hiki 2: Some hiki 1: Hiki

(Manufacturing Example 6)
In this example, bread crumbs containing powder granules (A) -3 (“bread crumbs containing powder granules (A) -3”) were produced by the following procedure.

(Bread crumbs and bread crumbs manufacturing method)
Bread crumbs were produced according to the formulation shown in Table 6 according to the following procedure, and the bread crumbs were obtained by crushing the bread crumbs.
1. 1. All the ingredients shown in Table 6 were placed in a mixer bowl and mixed with a bread mixer (Can Tho Mixer HP-20M, manufactured by Kanto Mixing Co., Ltd.) under the following conditions.
Mixing conditions: 3 minutes at 1st speed and 9 minutes at 2nd speed on the hook. After mixing, the dough was removed from the mixer and fermented at 26 ° C. for 70 minutes.
3. 3. After dividing the dough into 215 g and letting it rest for 15 minutes, the dough was made into a stick shape with a moulder, and two twist-shaped doughs were put into a mold and molded.
4. The molded dough was fermented in a proofer at 38 ° C. and 85% relative humidity for 50 minutes.
5. After fermentation, it was baked in an oven under the following conditions and time.
Firing conditions: Upper 180 ° C / Lower 190 ° C
Baking time: 50 minutes 6. After baking, the rough heat of the bread baked at room temperature (20 ° C.) was removed.
7. Stored in a freezer (-18 ° C).
8. The obtained frozen bread was returned to room temperature (20 ° C.), and the contents of the bread were crushed with a mixer (product name: Mini-PANKO PK-3, manufactured by Fujishima Koki Co., Ltd.). When 1 g of bread crumbs at this time was heated and dried at 130 ° C. with a moisture meter (manufactured by Kensei Kogyo Co., Ltd., model number MX-50) and the moisture content was measured, the moisture content was 39.8% by mass.
9. The crushed bread crumbs were sieved, and the fractions on the 0.15 mm sieve under the 2.8 mm mesh sieve were collected and subjected to the compounding test in the blender.

(Example 30)
The fried chicken was produced and evaluated according to Example 1, except that the composition of the batter and the batter was as shown in Table 7. Table 7 shows the batter and bleeder formulations and the evaluation results of fried chicken. In Table 7, the amount of the component (A) in 35 parts by mass of "(A) -3 bread crumbs containing powder and granules (Production Example 6)" is 1.1 parts by mass, and the amount of the component (B) is 33. 9.9 parts by mass.

Claims (22)

It is a method of producing fried chicken that is heated in a water bath before eating.
The process of attaching batter to ingredients and
The process of attaching the batter to the food with the batter attached,
The step of oiling the foodstuff to which the batter and the breader are attached to obtain fried chicken, and
The process of freezing the fried chicken and
After the step of freezing, the step of obtaining a fried chicken package by storing the fried chicken in a packaging container and vacuum-packing it.
Including
The batter
The first flour and
One or more selected from the group consisting of oxidized starch and acid-treated starch,
Including
The bleeder
With the second flour,
One or more selected from the group consisting of the following components (A) and (B), and
How to make fried chicken, including.
Ingredient (A): Flour granules satisfying the following conditions (1) to (4) (1) Decomposition of starch having a starch content of 75% by mass or more (2) 3% by mass of low molecular weight starch having an amylose content of 5% by mass or more % Or more and 45% by mass or less, and the peak molecular weight of the low molecular weight starch is 3 × 10 ³ or more and 5 × 10 ⁴ or less (3) Cold water swelling degree at 25 ° C is 5 or more and 20 or less (4) Opening 1.4 mm The content of the fraction under the sieve and on the sieve with a mesh size of 0.15 mm is 5% by mass or more and 100% by mass or less. From pregelatinized flour (excluding the first and second flours), crushed rice cakes and bread flour having a fraction content on a 15 mm sieve of 80% by mass or more and 100% by mass or less. One or more selected from the group The method for producing fried chicken according to claim 1, wherein the packaging container is a resin bag. The method for producing fried chicken according to claim 2, wherein the material of the bag contains polyamide and the thickness of the bag is 0.05 mm or more and 0.1 mm or less. The method for producing fried food according to any one of claims 1 to 3, wherein the vacuum-packing step is a close-contact vacuum-packing step. The method for producing fried chicken according to any one of claims 1 to 4, further comprising a step of freezing and storing the fried chicken package. The method for producing fried chicken according to any one of claims 1 to 5, wherein the batter contains the oxidized starch. The method for producing fried chicken according to claim 6, wherein the batter further comprises the acid-treated starch and the crosslinked starch. According to any one of claims 1 to 7, the total content of the oxidized starch and the acid-treated starch with respect to the content of the first flour in the batter is 0.3 or more and 3 or less in terms of mass ratio. The method for producing fried chicken as described. The method for producing fried chicken according to any one of claims 1 to 8, wherein the batter further contains the component (A). Any of claims 1 to 9, wherein the total content of the components (A) and (B) with respect to the content of the second flour in the breader is 0.05 or more and 6.0 or less by mass ratio. The method for producing fried chicken according to item 1. The method for producing fried chicken according to any one of claims 1 to 10, wherein the first and second flours are both wheat flour. The method for producing fried chicken according to any one of claims 1 to 11, wherein the foodstuff is at least one selected from the group consisting of chicken, squid, octopus and fish. It is a method to improve the crispness of fried chicken that is heated in a water bath before eating, after the water bath.
The process of attaching batter to ingredients and
The process of attaching the batter to the food with the batter attached,
The step of oiling the foodstuff to which the batter and the breader are attached to obtain fried chicken, and
The process of freezing the fried chicken and
After the step of freezing, the step of obtaining a fried chicken package by storing the fried chicken in a packaging container and vacuum-packing it.
Including
The batter
The first flour and
One or more selected from the group consisting of oxidized starch and acid-treated starch,
Including
The bleeder
With the second flour,
One or more selected from the group consisting of the following components (A) and (B), and
The method described above.
Ingredient (A): Flour granules satisfying the following conditions (1) to (4) (1) Decomposition of starch having a starch content of 75% by mass or more (2) 3% by mass of low molecular weight starch having an amylose content of 5% by mass or more % Or more and 45% by mass or less, and the peak molecular weight of the low molecular weight starch is 3 × 10 ³ or more and 5 × 10 ⁴ or less (3) Cold water swelling degree at 25 ° C is 5 or more and 20 or less (4) Opening 1.4 mm The content of the fraction under the sieve and on the sieve with a mesh size of 0.15 mm is 5% by mass or more and 100% by mass or less. From pregelatinized flour (excluding the first and second flours), crushed rice cakes and bread flour having a fraction content on a 15 mm sieve of 80% by mass or more and 100% by mass or less. One or more selected from the group The method according to claim 13, wherein the total content of the oxidized starch and the acid-treated starch with respect to the content of the first flour in the batter is 0.3 or more and 3 or less by mass ratio. 13. the method of. The method according to any one of claims 13 to 15, wherein the packaging container is a resin bag. The method according to claim 16, wherein the material of the bag contains polyamide and the thickness of the bag is 0.05 mm or more and 0.1 mm or less. It is a method to improve the juiciness of fried chicken that is heated in a water bath before eating.
The process of attaching batter to ingredients and
The process of attaching the batter to the food with the batter attached,
The step of oiling the foodstuff to which the batter and the breader are attached to obtain fried chicken, and
The process of freezing the fried chicken and
After the step of freezing, the step of obtaining a fried chicken package by storing the fried chicken in a packaging container and vacuum-packing it.
Including
The batter
The first flour and
One or more selected from the group consisting of oxidized starch and acid-treated starch,
Including
The bleeder
With the second flour,
One or more selected from the group consisting of the following components (A) and (B), and
The method described above.
Ingredient (A): Flour granules satisfying the following conditions (1) to (4) (1) Decomposition of starch having a starch content of 75% by mass or more (2) 3% by mass of low molecular weight starch having an amylose content of 5% by mass or more % Or more and 45% by mass or less, and the peak molecular weight of the low molecular weight starch is 3 × 10 ³ or more and 5 × 10 ⁴ or less (3) Cold water swelling degree at 25 ° C is 5 or more and 20 or less (4) Opening 1.4 mm The content of the fraction under the sieve and on the sieve with a mesh size of 0.15 mm is 5% by mass or more and 100% by mass or less. From pregelatinized flour (excluding the first and second flours), crushed rice cakes and bread flour having a fraction content on a 15 mm sieve of 80% by mass or more and 100% by mass or less. One or more selected from the group The method according to claim 18, wherein the total content of the oxidized starch and the acid-treated starch with respect to the content of the first flour in the batter is 0.3 or more and 3 or less by mass ratio. The 18th or 19th claim, wherein the total content of the components (A) and (B) with respect to the content of the second flour in the bleeder is 0.05 or more and 6.0 or less by mass ratio. the method of. The method according to any one of claims 18 to 20, wherein the packaging container is a resin bag. The method according to claim 21, wherein the material of the bag contains polyamide and the thickness of the bag is 0.05 mm or more and 0.1 mm or less.