JP3785506B2

JP3785506B2 - Manufacturing method of deep-fried inari sushi

Info

Publication number: JP3785506B2
Application number: JP2001321639A
Authority: JP
Inventors: 昌樹郷路; 泰利菱川
Original assignee: Matsutani Chemical Industries Co Ltd
Current assignee: Matsutani Chemical Industries Co Ltd
Priority date: 2001-10-19
Filing date: 2001-10-19
Publication date: 2006-06-14
Anticipated expiration: 2021-10-19
Also published as: JP2003125724A

Description

【０００１】
【産業上の利用分野】
本発明はいなり寿司用油揚げの製造法に関し、更に詳しくはいなり寿司として寿司飯を詰める際、油揚げの口が容易に開いて、作業性の改善及び破損によるロスが改善された油揚げの製造法に関する。
【０００２】
【従来技術】
いなり寿司用油揚げは、予め油揚げに味つけなどをして、寿司飯を詰めるだけでいなり寿司をつくることができるように調製した味つけ揚げとして提供されている。味つけ揚げは大量生産され、必要に応じて使用できるように味つけと殺菌のために加熱処理して保存される。最近ではより完全に殺菌するために１００℃を越える加圧殺菌が行われるようになっている。
【０００３】
味つけ揚げは、その製造過程で油揚げに針を差し込み空気を吹き込んで袋状にふくらますなどの処置が施されるが、それでも加熱処理すると油揚げの内面同士が結着して袋状に開け難くなって作業性が悪くなる。特に業務用の場合、味つけ揚げを開き、寿司飯を充填する作業が機械的に行われていて、味つけ揚げが開き難くなると作業性が悪くなるだけでなく破損してロスを生じ易くなる問題があり、この改善が強く求められていた。
【０００４】
油揚げの内面同士の結着を防ぐ方法として、特開平２−１９５８５７号には油揚げの袋の内面部分の豆腐質に、豆腐質が結着しない結着防止処理を施して結着を防止する方法が開示され、その一つの方法として澱粉や油のような豆腐質の結着性を抑制する物質を袋内面の豆腐質の間に介在させる方法が記載されているが、この場合結着防止処理をした後に味つけ等の処理をするので工程が煩雑である他に通常の澱粉では後述の問題点がある。
【０００５】
また、特開２０００−３００２００号では、油揚げの表面に澱粉の溶解液を付着させることにより再結着を防止し、表面のつやを長時間維持するとし、この場合には澱粉を溶解した調味液を用いることも包含している。しかし、澱粉に関しては何らの説明もないので通常の天然澱粉と推測されるし、加熱処理は９５℃、８０分が例示されていて、その後の補正で効果としてつやの維持だけに減縮されている。
【０００６】
通常の天然澱粉では１００℃以下の加熱処理でも油揚げの内面同士の結着を防止する効果が不十分であるし、１００℃を越える加圧殺菌では到底満足できる効果は得られない。また、耐熱性を有さない澱粉ではその加熱条件にかかわらず食感的に糊感を生じる問題も有している。
【０００７】
【発明が解決しようとする課題】
本発明が解決しようとする課題は、いなり寿司の製造に当たり寿司飯を詰める際に、油揚げを袋状に開口することが容易で作業性が改善されると共に、袋状に開口することが容易になることにより開口時の油揚げの破損が改善されてロスを減らせるいなり寿司用油揚げを提供することにある。
【０００８】
【課題を解決するための手段】
かかる現状に鑑み鋭意検討を重ねた結果、耐熱性を有する糯種澱粉を含有する調味液を用いて味つけすることにより本発明の課題が解決することを見いだして本発明を完成した。
【０００９】
即ち、本発明は耐熱性を有する糯種澱粉を０．５〜３質量％含有する調味液で油揚げを味つけするいなり寿司用油揚げの製造法であり、好ましくは糯種澱粉としてもち米澱粉を用いるいなり寿司用油揚げの製造法に関する。
【００１０】
【発明の作用】
本発明で言ういなり寿司用油揚げは、いなり寿司の製造に使用する油揚げであって、予め所定の形状に裁断し、味付けして寿司飯を詰めるだけでいなり寿司をつくることができるようになっている油揚げで味つけ揚げとも称し、所望の時期、場所で寿司飯を詰めれるように加熱殺菌、好ましくはレトルト殺菌した油揚げである。尚、本発明で言ういなり寿司は、味つけ揚げに何らかの詰め物をしたものを称し、詰め物は寿司飯に限定するものではない。
【００１１】
本発明で使用する耐熱性を有する糯種澱粉とは、澱粉分子のほとんどがアミロペクチンで構成される糯種の澱粉、例えばもち米澱粉、ワキシ−コ−ンスタ−チ、ワキシ−ソルガムなどの中にあって、耐熱性を有するものを称する。耐熱性があるとは、ブラベンダ−アミログラフを用いて４０℃から９４℃まで毎分１．５℃の昇温速度で加温し、９４℃で１０分間保持する加熱条件で、この間の最大粘度が６００ＢＵ〜１２００ＢＵになる濃度で測定する時に、８５℃までの加温に於ける最大粘度（以後Ａ粘度と記す）と９４℃、１０分後の粘度（以後Ｂ粘度と記す）が“Ａ粘度≦Ｂ粘度＋１００ＢＵ”（以後、耐熱関係式と呼ぶ）の関係にあるものを称する。
【００１２】
一般に、澱粉は水と一緒に加熱することにより澱粉粒が次第に膨潤してその膨潤が最大に達した時に粘度も最大に達し、その後澱粉粒は崩壊して粘度も低下する。例えば、未処理のワキシ−コ−ンスタ−チの場合（６質量％濃度）、約８０℃でＡ粘度は８００ＢＵになり、Ｂ粘度は２７０ＢＵにブレ−クダウンする。これを耐熱関係式に入るようにするには、一つの方法として常用の架橋剤を常法に従って作用せしめ架橋澱粉とすることにより達せられ、Ａ粘度とＢ粘度の関係は架橋剤の量で調節することができる。なお、この際の常法とは、例えば澱粉の水懸濁液に苛性ソーダなどのアルカリ触媒とオキシ塩化リンやトリメタリン酸ナトリュウムなどの常用の架橋剤を加えて常温ないし４０℃前後の温度で０．５〜１０時間程度処理することである。
【００１３】
耐熱関係式を満たす上に於ては架橋処理が簡便で容易に目的のものが得られて好ましいが、それ以外の処理、例えば界面活性剤による処理、湿熱処理などの処理によって得られるものも耐熱関係式を満たす限りに於て使用し得る。また、これら耐熱性を付与する処理と併せてそれら以外の加工、例えばエ−テル化、エステル化、漂白などの加工を所望によって加えたものも耐熱関係式を満たす限りに於て使用できる。
【００１４】
本発明に於ては種々の澱粉及び加工澱粉の中で耐熱性を有する糯種澱粉のみが有効であるし、中でももち米澱粉がより効果的である。同じように耐熱性を有する糯種以外の澱粉ではその効果が明らかに劣る。この原因については明らかでなく、更にもち米澱粉がより効果的であることはその澱粉粒子の小さいことが関係しているように思われるが、一方で同じ程度の澱粉粒径を持つうるち米澱粉に効果が見られない矛盾もある。
【００１５】
通常、いなり寿司用油揚げは、薄く切った豆腐を油で揚げて油揚げとし、この内部に針を差し込んで空気を入れて袋状を形成させ、熱湯をかけて余分な油を除いた後、油揚げの中央で裁断して二分割し、これを調味液に浸した状態でパックして加熱して味つけと殺菌を同時に行うか或は常圧下で加熱した調味液に油揚げを入れて調味液をしみ込ませる等の方法で味つけした後、余分の調味液を除いてパックし加熱殺菌する等により製造されている。
【００１６】
本発明はかかるいなり寿司用油揚げの従来の製造に於て、上述の耐熱性を有する糯種澱粉、好ましくはもち米澱粉を０．３〜３質量％含有する調味液を用いて上述の従来法に従って味付けすることによって達せられる。調味液中の澱粉含量が０．３質量％未満では目的とする効果に乏しく、３質量％を越えて多くなると糊感を生じて食感的に好ましくなくなってくると共に油揚げの柔軟性が失われてくる。
【００１７】
本発明で用いる調味液は、耐熱性を有する糯種澱粉を含有する以外は砂糖、醤油、植物性及び動物性の各種エキス、みりん、酒、化学調味料等いなり寿司用の油揚げとしての味つけに適した調味料を所望により適宜組み合わせて調製される。その際、糯種澱粉は調味液の各種成分と一緒に加熱して糊化するか、又は糯種澱粉だけ別に糊化しておき、調味液と合わせるなどの方法で調味液に耐熱性を有する糯種澱粉が糊化した状態で０．３〜３質量％含有するように調製する。尚、この場合の糊化はその後の加熱殺菌時までに調味液中で澱粉が少なくとも分離を起こさずに均一に分散している程度になっていれば良い。
【００１８】
加熱殺菌は保存期間が比較的短期の場合に採用される常圧下の加熱処理、例えば９５℃前後で３０分程度の処理に対しても本発明は有効であるが、本発明がより効果を発揮するのは長期保存できるように完全に殺菌する加圧殺菌、即ちレトルト殺菌である。レトルト殺菌の条件は、一般的に食品のレトルト殺菌に用いられている条件を適用することができ、一例とすれば１２０℃で２０分の加熱が挙げられる。
【００１９】
本発明は耐熱性を有する糯種澱粉、好ましくはもち米澱粉を含有する調味液で油揚げを味付けした後、又は味付けを含めて加熱殺菌、好ましくはレトルト殺菌することに特徴があり、いなり寿司用油揚げを製造するその他の要件、例えばその原料となる豆腐の製造、油揚げの形状、油揚げの裁断のし方、味つけ前の油抜きのし方等は従来の方法を踏襲することができるし、所望によってはこれらの方法を多少変えたり、豆腐に食物繊維等の生理活性を有する物質を添加含有せしめる等従来にない物質を添加することもできる。
【００２０】
また、本発明で得られたいなり寿司用油揚げは、艶の点では必ずしも改善されないので、艶を必要とする場合にはＤＥ７〜３０程度の澱粉分解物を調味液に２〜１０質量％程度含有させると効果的である。
【００２１】
以下に参考例、実施例を挙げて本発明を更に詳しく説明する。尚、参考例、実施例で部とあるは質量部、％は質量％を表す。
【００２２】
【参考例１】
水１２０部に硫酸ナトリュウム５部を溶解し、これにワキシ−コ−ンスタ−チ１００部及び３％苛性ソ−ダ水溶液２５部を加えた澱粉スラリ−を３点用意し、トリメタリン酸ソ−ダを０．００７部、０．０１２部、０．０２５部、をそれぞれに加え、４３℃で５時間反応した。次いで、塩酸で中和し、水洗、脱水、乾燥して試料１〜３のワキシ−コ−ンスタ−チの架橋澱粉を得た。それぞれのＡ粘度、Ｂ粘度を表１に示す。
【００２３】
【参考例２】
参考例１に於て、ワキシ−コ−ンスタ−チをもち米澱粉（試料４）、うるち米澱粉（試料５）及びタピオカ澱粉（試料６）に替え、トリメタリン酸ナトリュウムの添加量を０．０１４部とした他は同様に処理して、原料の異なる架橋澱粉を得た。それぞれのＡ、Ｂ粘度を表１に示す。
【００２４】
【参考例３】
水１２０部に試料４の架橋もち米澱粉１００部を加えてスラリ−とし、３％苛性ソ−ダでｐＨ８．５〜９．５に維持しながら無水酢酸２部を徐々に添加してアセチル化し、塩酸で中和した後、水洗、脱水、乾燥して試料７のアセチル化架橋もち米澱粉を得た。そのＡ、Ｂ粘度を表１に示す。
【００２５】
【実施例１】
四角状のいなり寿司用の油揚げ生地を常法に従って揚げ処理をして油揚げとし、この油揚げの内部にエア−を吹き込んで油揚げの内面の組織を分離して袋状にし、熱湯をかけて油抜きをした後、対角線に沿って切断して三角状に二等分して一辺が開口した油揚げとする。これに別に調製した調味液を加え、９５〜１００℃で１５分加熱して放冷した後、余分の調味液を振りきり、レトルトパウチに詰めて１２０℃で２０分レトルト殺菌する。得られたいなり寿司用油揚げを次の評価基準に従って評価し、その結果を表１に示す。尚、調味液はだし汁６０部に醤油１０部、みりん１０部、砂糖１０部、酒１０部及び表１に示す澱粉１部を加えて８０〜９０℃に加熱して調製した。また、対照例には澱粉を添加しない調味液を用い、試料８は天然のもち米澱粉、試料９は天然のタピオカ澱粉を用いた。
【００２６】
＜評価基準＞
開口性（味つけ揚げを袋状に開口する難易）
◎：非常に良好で、ロスもほとんどない ○：良好で、ロスも僅かである
△：やや不良で、ロスもある程度ある ×：不良で、ロスも多い
柔軟性（味つけ揚げの触感によって評価）
◎：柔軟性に富む ○：かなり柔軟性に富む △：やや柔軟性が不足
×：柔軟性が不足
糊感（食感的に糊感があるかどうかを評価）
◎：糊感を全く感じない ○：糊感をほとんど感じない
△：糊感がやや感じられる ×：かなり糊っぽい
【００２７】
【表１】

【００２８】
【実施例２】
実施例１に於て、耐熱性を有する糯種澱粉として試料４を用い、その添加量を表２に示す量に替えた他は同様に製造した。得られたいなり寿司用油揚げを同様に評価した結果を表２に示す。
【００２９】
【表２】

【００３０】
【実施例３】
実施例１に従って調製した一辺が開口した油揚げをレトルトパウチに入れ、実施例１に従って試料４を１．５部用いて調製した調味液を加えて密封し、１２０℃、２０分レトルト殺菌して味つけと殺菌を同時に行っていなり寿司用油揚げを製造した。得られた味つけ揚げは柔軟で開口性に優れてロスをほとんど生じず、食感的にも糊感等の違和感は見られなかった。
【００３１】
【実施例４】
だし汁４５部、醤油１５部、みりん１０部、砂糖３０部に、耐熱性を有する糯種澱粉として試料４を１部（実施例）、天然澱粉として馬鈴薯澱粉（Ａ粘度：１１５０ＢＵ、Ｂ粘度：５４０ＢＵ）を１部（比較例）をそれぞれ加えて８５℃に加熱して調味液を調製した。次いで、実施例１に従って調製した一辺を開口した油揚げとこの調味液をプラスチックフイルムに入れて密封し、熱湯に浸漬して９５℃で３０分加熱していなり寿司用油揚げを製造した。
【００３２】
試料４を用いた味付け揚げは糊感がなくて柔軟性、開口性に優れていた。一方、比較例は開口性ではある程度効果があるものの十分とは言えず、柔軟性は劣り、糊感があって食感的に違和感が見られた。[0001]
[Industrial application fields]
The present invention relates to a method for producing deep-fried sushi for inari sushi, and more particularly, to a method for producing deep-fried fried chicken with a mouth opened easily when sushi rice is packed as inari sushi, improving workability and improving loss due to breakage. .
[0002]
[Prior art]
Fried chicken for inari sushi is provided as a seasoned fried food prepared so that it can be made by simply stuffing sushi rice by seasoning the fried chicken. Seasoned fried foods are mass-produced and stored heat-treated for seasoning and sterilization so that they can be used as needed. Recently, pressure sterilization exceeding 100 ° C. has been carried out for more complete sterilization.
[0003]
Seasoned fried foods are treated in the production process by inserting a needle into the fried food and blowing in air to inflate it into a bag. Workability becomes worse. Especially in the case of commercial use, the work of opening the seasoned fried food and filling it with sushi rice is done mechanically, and if it becomes difficult to open the seasoned fried food, not only will the workability worsen but it will be damaged and easily cause loss. There was a strong demand for this improvement.
[0004]
As a method for preventing the binding between the inner surfaces of the fried chicken, Japanese Patent Application Laid-Open No. 2-195857 discloses a method for preventing the binding by applying an anti-binding treatment to prevent the tofu from binding to the tofu on the inner surface of the fried bag. As one of the methods, a method of interposing a substance that suppresses the binding property of tofu, such as starch or oil, between the tofu on the inner surface of the bag is described. Since the process such as seasoning is performed after cooking, normal starch has the following problems in addition to complicated processes.
[0005]
In JP 2000-300200 A, a starch solution is adhered to the surface of fried chicken to prevent rebinding and maintain the surface gloss for a long time. In this case, a seasoning solution in which starch is dissolved Is also included. However, since there is no explanation about starch, it is presumed that it is ordinary natural starch, and the heat treatment is exemplified at 95 ° C. for 80 minutes, and the subsequent correction is reduced only to the maintenance of gloss.
[0006]
With ordinary natural starch, the effect of preventing the binding between the inner surfaces of the frying is insufficient even with a heat treatment of 100 ° C. or lower, and a satisfactory effect cannot be obtained by pressure sterilization exceeding 100 ° C. In addition, starch that does not have heat resistance also has a problem of causing a feeling of paste regardless of the heating conditions.
[0007]
[Problems to be solved by the invention]
The problem to be solved by the present invention is that when sushi rice is packed in the manufacture of inari sushi, it is easy to open fried fried food in a bag shape and workability is improved, and it is easy to open in a bag shape. Therefore, it is to provide a fried chicken for inari sushi that can improve the damage of the deep-fried fried food at the opening and reduce the loss.
[0008]
[Means for Solving the Problems]
As a result of intensive studies in view of the present situation, the present invention has been completed by finding that the problems of the present invention can be solved by seasoning using a seasoning liquid containing heat-resistant potato seed starch.
[0009]
That is, the present invention is a method for producing fried chicken for inari sushi, which is seasoned with a seasoning solution containing 0.5 to 3% by mass of heat-resistant rice bran starch, preferably using glutinous rice starch as rice bran starch. The present invention relates to a method for producing deep-fried inari sushi.
[0010]
[Effects of the Invention]
Fried chicken for inari sushi according to the present invention is used for the production of inari sushi, and it is now possible to make inari sushi simply by cutting into a predetermined shape, seasoning and stuffing sushi rice. It is also called fried and seasoned fried, which is fried deep-fried, preferably retort-sterilized so that sushi rice can be packed at a desired time and place. In addition, inari sushi referred to in the present invention refers to something that has been stuffed with fried seasoning, and the stuffing is not limited to sushi rice.
[0011]
The heat-resistant potato seed starch used in the present invention is a varieties of starch composed mostly of amylopectin, such as glutinous rice starch, waxy-corn starch, waxy-sorghum, etc. It has a heat resistance. Heat resistance means that the maximum viscosity during this period is a heating condition in which the temperature is increased from 40 ° C. to 94 ° C. at a rate of 1.5 ° C. per minute using a Brabender-amylograph and held at 94 ° C. for 10 minutes. When measuring at a concentration of 600 BU to 1200 BU, the maximum viscosity at heating up to 85 ° C. (hereinafter referred to as A viscosity) and the viscosity at 94 ° C. for 10 minutes (hereinafter referred to as B viscosity) are “A viscosity ≦ A material having a relationship of B viscosity + 100 BU ″ (hereinafter referred to as a heat resistance relational expression) is used.
[0012]
In general, when starch is heated together with water, the starch granules gradually swell and the viscosity reaches a maximum when the swelling reaches a maximum, and then the starch granules collapse and the viscosity decreases. For example, in the case of an untreated waxy cone starch (6% by weight concentration), the A viscosity becomes 800 BU and the B viscosity breaks down to 270 BU at about 80 ° C. In order to make this enter into the heat-resistance relational expression, as one method, a conventional crosslinking agent is allowed to act according to a conventional method to obtain a crosslinked starch, and the relationship between A viscosity and B viscosity is adjusted by the amount of the crosslinking agent. can do. The conventional method in this case is, for example, an aqueous solution of starch and an alkali catalyst such as caustic soda and a conventional cross-linking agent such as phosphorus oxychloride and sodium trimetaphosphate, and a temperature of about 0.degree. It is processing for about 5 to 10 hours.
[0013]
In satisfying the heat resistance relational formula, the crosslinking treatment is preferable because it is simple and can easily be obtained. However, other treatments such as a treatment with a surfactant and a heat treatment such as a wet heat treatment are also heat resistant. It can be used as long as the relational expression is satisfied. In addition to these treatments for imparting heat resistance, other processing such as etherification, esterification, bleaching and the like can be used as long as the heat-resistance relational expression is satisfied.
[0014]
In the present invention, among various starches and processed starches, only potato starch having heat resistance is effective, and glutinous rice starch is more effective. Similarly, the effect is clearly inferior with starches other than grape seeds having heat resistance. The cause of this is not clear, and the fact that glutinous rice starch is more effective seems to be related to the small size of the starch particles, but on the other hand, the starchy starch with the same degree of starch particle size There is also a contradiction that is not effective.
[0015]
Usually, inari sushi fried is deep-fried tofu that has been sliced and deep-fried, and a needle is inserted into the inside to form a bag, and hot oil is applied to remove excess oil, followed by frying. Cut at the center of the bowl and divide it into two pieces, pack it in the seasoning liquid and heat it to season and sterilize at the same time, or add deep-fried seasoning liquid under normal pressure and soak the seasoning liquid After seasoning by a method such as soaking, it is manufactured by removing excess seasoning liquid and packing and heat sterilizing.
[0016]
In the conventional production of such deep-fried sushi for sushi, the present invention uses the seasoning liquid containing 0.3 to 3% by mass of the above-mentioned heat-resistant potato seed starch, preferably glutinous rice starch. Reached by seasoning according to. If the starch content in the seasoning liquid is less than 0.3% by mass, the desired effect is poor, and if it exceeds 3% by mass, a feeling of paste is produced and the texture becomes unfavorable and the flexibility of frying is lost. Come.
[0017]
The seasoning liquid used in the present invention is used for seasoning as a fried chicken for inari sushi such as sugar, soy sauce, various vegetable and animal extracts, mirin, sake, chemical seasoning, etc. It is prepared by appropriately combining suitable seasonings as desired. At that time, the potato seed starch is gelatinized by heating together with various ingredients of the seasoning liquid, or only the potato seed starch is gelatinized separately and combined with the seasoning liquid, so that the seasoning liquid has heat resistance. The seed starch is prepared so as to contain 0.3 to 3% by mass in a gelatinized state. In this case, the gelatinization may be performed so that the starch is uniformly dispersed without causing at least separation in the seasoning liquid by the subsequent heat sterilization.
[0018]
Although heat sterilization is effective even for heat treatment under normal pressure adopted when the storage period is relatively short, for example, treatment at around 95 ° C. for about 30 minutes, the present invention is more effective. What is done is pressure sterilization that completely sterilizes so that it can be stored for a long time, that is, retort sterilization. The conditions generally used for retort sterilization of food can be applied to the retort sterilization conditions. For example, heating at 120 ° C. for 20 minutes can be mentioned.
[0019]
The present invention is characterized by heat sterilization, preferably retort sterilization after seasoning fried rice with a seasoning solution containing heat-resistant potato seed starch, preferably glutinous rice starch, and for inari sushi Other requirements for producing deep-fried food, such as the production of tofu as a raw material, the shape of deep-fried food, how to cut deep-fried food, how to drain oil before seasoning, etc. can follow conventional methods. Depending on the method, some of these methods may be changed, or an unprecedented substance such as a tofu containing a physiologically active substance such as dietary fiber may be added.
[0020]
In addition, since the deep-fried sushi for fried sushi obtained in the present invention is not necessarily improved in terms of gloss, it contains about 2-10% by mass of a starch degradation product of DE 7-30 in the seasoning liquid when gloss is required. This is effective.
[0021]
Hereinafter, the present invention will be described in more detail with reference examples and examples. In Reference Examples and Examples, “part” means “part by mass”, “%” means “% by mass”.
[0022]
[Reference Example 1]
Three parts of starch slurry prepared by dissolving 5 parts of sodium sulfate in 120 parts of water and adding 100 parts of waxy corn starch and 25 parts of 3% aqueous caustic soda solution are prepared. 0.007 part, 0.012 part, and 0.025 part were added to each, and reacted at 43 ° C. for 5 hours. Next, the mixture was neutralized with hydrochloric acid, washed with water, dehydrated, and dried to obtain a waxy-cone starch crosslinked starch of Samples 1 to 3. Each A viscosity and B viscosity are shown in Table 1.
[0023]
[Reference Example 2]
In Reference Example 1, a waxy-cone starchy rice starch (sample 4), a glutinous rice starch (sample 5) and a tapioca starch (sample 6) were replaced with 0.014 parts of sodium trimetaphosphate. In the same manner as above, crosslinked starches having different raw materials were obtained. The respective A and B viscosities are shown in Table 1.
[0024]
[Reference Example 3]
Add 100 parts of crosslinked glutinous rice starch of Sample 4 to 120 parts of water to make a slurry, and gradually add 2 parts of acetic anhydride while maintaining the pH at 8.5 to 9.5 with 3% caustic soda to acetylate. The sample was neutralized with hydrochloric acid, washed with water, dehydrated, and dried to obtain acetylated crosslinked glutinous rice starch of Sample 7. The A and B viscosities are shown in Table 1.
[0025]
[Example 1]
The fried dough for square shaped inari sushi is fried according to the usual method to make fried fried food. Air is blown into the inside of this fried food to separate the internal structure of the fried food into a bag and drained with hot water After cutting, cut along the diagonal and bisect it into triangles to make the fried chicken with one side open. A separately prepared seasoning liquid is added thereto, heated at 95 to 100 ° C. for 15 minutes and allowed to cool, and then the excess seasoning liquid is shaken off, packed in a retort pouch and sterilized at 120 ° C. for 20 minutes. The obtained fried sushi for sushi was evaluated according to the following evaluation criteria, and the results are shown in Table 1. The seasoning liquid was prepared by adding 10 parts of soy sauce, 10 parts of mirin, 10 parts of sugar, 10 parts of sake and 1 part of starch shown in Table 1 to 60 parts of soup stock and heating to 80-90 ° C. Moreover, the seasoning liquid which does not add starch was used for the control example, sample 8 used natural glutinous rice starch, and sample 9 used natural tapioca starch.
[0026]
<Evaluation criteria>
Openness (easy to open seasoned fried food in bag shape)
◎: Very good, almost no loss ○: Good, little loss △: Slightly poor, some loss ×: Poor and lossy flexibility (evaluated by the feel of seasoned fried food)
◎: Rich in flexibility ○: Very flexible △: Slightly lacking flexibility ×: Insufficient flexibility Glue (evaluates whether there is a greasy feel in texture)
◎: Feels no glue at all ○: Feels almost no glue △: Feels a little sticky ×: Pretty gluey [0027]
[Table 1]

[0028]
[Example 2]
In Example 1, it manufactured similarly except having used sample 4 as the seed starch which has heat resistance, and having changed the addition amount into the quantity shown in Table 2. Table 2 shows the results obtained by similarly evaluating the obtained deep-fried sushi for fried sushi.
[0029]
[Table 2]

[0030]
[Example 3]
Put the fried chicken with one side opened according to Example 1 into a retort pouch, add the seasoning liquid prepared with 1.5 parts of Sample 4 according to Example 1 and seal, season at 120 ° C. for 20 minutes by retort sterilization. The sushi fried food was manufactured at the same time. The obtained seasoned fried food was soft and excellent in openness, hardly caused any loss, and the texture did not give a sense of incongruity such as a pasty feeling.
[0031]
[Example 4]
45 parts of soup stock, 15 parts of soy sauce, 10 parts of mirin, 30 parts of sugar, 1 part of sample 4 as heat resistant grape seed starch (Example), potato starch as natural starch (A viscosity: 1150 BU, B viscosity: 540 BU) 1 part (comparative example) was added and heated to 85 ° C. to prepare a seasoning liquid. Next, fried deep-fried food prepared according to Example 1 and this seasoning liquid were sealed in a plastic film, immersed in hot water and heated at 95 ° C. for 30 minutes to produce a fried sushi fried food.
[0032]
The seasoned fried food using the sample 4 had no feeling of paste and was excellent in flexibility and openability. On the other hand, the comparative example was effective to some extent, but it was not sufficient, and the flexibility was inferior, there was a feeling of glue, and the texture was uncomfortable.

Claims

A method for producing fried chicken for inari sushi, characterized by seasoning fried chicken with a seasoning liquid containing 0.5 to 3% by mass of heat-resistant potato seed starch in the production of fried chicken for inari sushi.

The method for producing fried chicken for inari sushi according to claim 1, wherein the potato seed starch is glutinous rice starch.

The method for producing fried fried chicken for inari sushi according to claim 1, wherein the paste is sterilized after seasoning with a seasoning liquid or including seasoning with a seasoning liquid.