JP4225758B2 - Production method of processed frozen chicken processed food - Google Patents

Description

【００４３】
試験例１（鶏もも肉のカラ揚げ）
鶏もも正肉（３０ｇ）に、表２に示す配合の各フライ用ブレダーをまぶして１７５℃で１分間油ちょうしてから、９６℃にて４分間蒸煮し、１９０℃のオーブンで２分間加熱した後、速やかに−３０℃にて急速凍結し、−２０℃にて１４日間保存した。この冷凍保存した鶏もも肉のカラ揚げを１７５℃で４分間油ちょうした。なお、実施例２は、冷凍保存後、２００℃のオーブンで８分間加熱した。そして、油ちょう後又はオーブン加熱後、保温庫（７５℃、以下、同じ。）内に１０分間放置したものについて、経験豊かなパネラー１０名で試食し、評価を行った。評価は、歯切れがとても良く、カラッとしていて油のベタつき感がないものを５点として、食感が悪くなるにしたがって点数を低くし、歯切れが非常に悪く、カラッとした感じがなく油のベタつき感がひどいものを０点とし、その平均で表した。その結果を表２に示す。
【００４４】
【表２】

【００４５】
表２に示されるように、実施例１、２は、大豆水抽出粉末を含有しない比較例１、トウモロコシ粗粒物を含有しない比較例２、膨脹剤を含有しない比較例３、乳化剤を含有しない比較例４、乳化剤としてレシチンを用いた比較例５などに比べて、冷凍保存後、油ちょうした際に良好な食感を有していることが分かる。特に、オーブン加熱した実施例２は、油ちょうした実施例１に比べてより良好な食感を有していることが分かる。
【００４６】
試験例２（鶏手羽元のフライ）
鶏手羽元に、バッター液をからめ、余分なバッター液を切ってから表３に示す配合の各フライ用ブレダーをまぶして１７５℃で１分間油ちょうしてから、９７℃にて７分間蒸煮し、２１０℃のスチームオーブンで２分間加熱した後、速やかに−３０℃にて急速凍結し、−２０℃にて１４日間保存した。この冷凍保存した鶏手羽元のフライを２００℃のオーブンにて１０分間加熱した後、保温庫内に１０分間放置したもの、及び保温庫内に１時間放置ものについて、経験豊かなパネラー１０名で試食し、試験例１と同様の基準で評価を行った。その結果を表３に示す。なお、上記バッター液は、澱粉４７ｇ、小麦粉２５ｇ、油脂２５ｇ、乳化剤１ｇ、増粘多糖類１ｇ、膨脹剤０．５ｇ、セルロース０．５ｇに、水２５０ｍＬを加えて調製した。
【００４７】
【表３】

【００４８】
表３に示されるように、実施例３は、大豆水抽出粉末の代わりに分離大豆蛋白質を用いた比較例６、粒度の大きなトウモロコシ粗粒物を含む比較例７、粒度の小さなトウモロコシ粉末を含む比較例８、デュラムセモリナを含む比較例９、膨脹剤を含まない比較例１０、乳化剤を含まない比較例１１などに比べて、加熱直後の食感に優れ、加熱後時間が経過しても良好な食感を維持していることが分かる。
【００４９】
試験例３（骨付き鶏もも肉のフライ）
骨付き鶏もも肉に、表４に示す配合のフライ用ブレダーをまぶして、表５に示す調理方法にしたがって加熱調理した後、−３０℃にて急速凍結し、−２０℃にて１４日間保存した。この冷凍保存した鶏骨付きもも肉の加工品を２００℃のオーブンにて１５分間加熱した後、保温庫内に１５分間放置したものについて、経験豊かなパネラー１０名で試食し、表６に示す基準で評価を行った。その結果を表５に示す。
【００５０】
【表４】

【００５１】
【表５】

【００５２】
【表６】

【００５３】
表５に示されるように、実施例４〜６は、油ちょう工程のない比較例１２、蒸煮工程のない比較例１３、１４などに比べて、外観、鶏肉の食味、食感、衣の食感等に優れていることが分かる。特に、蒸煮を１０分間行った実施例４は、蒸煮を３０分間行った実施例５に比べて、鶏肉の食味、食感及び衣の食感に優れていることが分かる。
【００５４】
【発明の効果】
以上説明したように、本発明の製造方法によれば、鶏肉に、（Ａ）大豆水抽出粉末と、（Ｂ）３２メッシュの篩を通過し、８０メッシュの篩上に残留するものを６０質量％以上含有するトウモロコシ粗粒物と、（Ｃ）膨脹剤と、（Ｄ）グリセリン脂肪酸エステル及び／又はショ糖脂肪酸エステルとを含むブレダーを付着させた後、油ちょうし、続いて蒸煮し、その後冷凍することにより、冷凍保存後、再加熱した際の鶏肉の食味及び食感、衣の食感、外観等に優れた油ちょう済み冷凍鶏肉加工食品を得ることができる。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a method for producing an oil-frozen frozen chicken processed food that is oil-boiled, subsequently steamed, frozen, frozen and stored for a desired period of time, and then reheated for consumption.
[0002]
[Prior art]
Conventionally, frozen deep-fried fried chicken that has been frozen in oil and reheated immediately before eating has been widely used, and is widely used not only in ordinary households but also in fast food restaurants and restaurants. However, in such deep-fried fried chicken, if the chicken is coated in a general manner, and the oil-dried food is frozen and stored frozen, the chicken drip will be absorbed into the clothing when reheated. (1) Chicken flavor and umami are impaired, (2) The texture becomes crunchy, (3) Meat shrinks and lacks volume, (4) Crisiness of clothing is impaired, (5) ▼ There were problems such as frying unevenness.
[0003]
So far, many techniques for improving the texture of clothes in oil-boiled foods such as fried chicken have been proposed. For example, Patent Document 1 discloses a non-hydratable granular material, a high protein powder, and flour. And the mixed powder for deep-fried chicken characterized by containing starch and a coloring agent is disclosed.
[0004]
Patent Document 2 discloses a mix for frying characterized by containing 5% by weight or more of a strong hard wheat pulverized product having a particle size of 32 mesh through 80 mesh over.
[0005]
Patent Document 3 contains at least one emulsifier selected from sucrose fatty acid ester, propylene glycol fatty acid ester and lecithin in an amount of 0.5 to 5% by weight based on the total weight of the Kara fried powder. Kara fried powder is disclosed.
[0006]
In particular, as a technique related to fried deep-fried fried food, Patent Document 4 discloses that after a flour containing 50% by weight or more of rice flour is attached to livestock meat or fishery products, steamed, then dressed, and then oiled. And the manufacturing method of the frozen fried chicken characterized by freezing after that is disclosed.
[0007]
Patent Document 5 includes corn grits and / or wheat semolina, pregelatinized starch and / or pregelatinized flour, and enzyme-inactivated flour, and does not contain flour having enzyme activity. An oil-foiled fried food material for cooking in an oven or hot water is disclosed.
[0008]
Patent Document 6 discloses a frying clothing characterized by containing defatted soymilk powder obtained by pulverizing a water-extracted fraction of defatted soybeans.
[0009]
[Patent Document 1]
JP 63-233751 [Patent Document 2]
Japanese Patent No. 2995489 [Patent Document 3]
Japanese Patent No. 3243490 [Patent Document 4]
Japanese Patent No. 3272868 [Patent Document 5]
Japanese Patent Laid-Open No. 4-40870 [Patent Document 6]
Japanese Patent Laid-Open No. 2002-65194
[Problems to be solved by the invention]
Various techniques have been proposed to improve the texture of fried or frozen fried chicken in this way, but in the taste and texture of chicken, the texture of clothing, appearance, etc. when reheated after frozen storage It was not satisfactory enough.
[0011]
Accordingly, an object of the present invention is to provide a method for producing an oil-frozen frozen processed chicken food that is excellent in the taste and texture of chicken, the texture of clothing, the appearance, etc. when reheated after frozen storage. .
[0012]
[Means for Solving the Problems]
In order to achieve the above-described object, the method for producing an oil-frozen frozen processed chicken food of the present invention passes (A) a soybean water extract powder and (B) a 32 mesh sieve to the chicken, and is on an 80 mesh sieve. After attaching a corn coarse product containing 60% by mass or more of what remains in the above, (C) a swelling agent, and (D) a glycerin fatty acid ester and / or a sucrose fatty acid ester, Next, it is characterized by steaming and then freezing.
[0013]
According to the present invention, after attaching a blender containing each of the above-mentioned materials (A) to (D) to chicken, it is reheated after freezing by filing with oil, subsequently steaming, and then freezing. On the other hand, processed frozen chicken processed food that has enough chicken flavor and umami, has a soft and juicy texture, has a crispy texture, and has excellent appearance with no unevenness of frying or burning. Obtainable.
[0014]
In the present invention, it is preferable to use a blender containing 1 to 20% by mass of the (A) soybean water extract powder and 2 to 20% by mass of the (B) corn coarse product. Thereby, while being able to make the taste and texture of chicken more favorable at the time of reheating after frozen storage, it can be set as a more crispy clothing.
[0015]
Moreover, after cooking, it is preferable to further freeze after heating in an oven or a steam oven. As the oven, a jet oven, a conventional oven, a convection oven, or the like that blows or circulates hot air so that the internal heating temperature can be set to a constant value can be used. Similarly, a humidified jet oven or a conventional oven can be used for a steam oven. An oven, a convection oven, or the like can be used. Thereby, since the water | moisture content of the clothes which became sticky easily by steaming can be skipped, peeling of clothes etc. can be prevented and workability | operativity in a post process can be improved.
[0016]
Furthermore, the steaming is preferably performed at 90 to 110 ° C. for 1 to 20 minutes. Thereby, while suppressing shrinkage | contraction of chicken, it can heat and it can fully heat to the bone marrow inside a bone, preventing frying unevenness and the charring of clothes.
[0017]
Furthermore, it is preferable to perform heating in the oven or steam oven at 115 to 280 ° C. for 1 to 10 minutes. As a result, it is possible to remove excess moisture from the wet and wet clothing by steaming, and to make the clothing with a feeling of unevenness from the flat state, the crispy feeling of the clothing increases and the fat content of the chicken falls moderately and oil It can reduce the taste and increase the crispness of chicken skin.
[0018]
Furthermore, it is preferable to use chicken with bone. As a result, the bone marrow is well cooked, the chicken flavor and umami are sufficient, the texture is soft and juicy, the texture of the clothes is crispy, and there is no fried unevenness or burning Fried chicken can be obtained.
[0019]
Furthermore, it is preferable that the processed frozen chicken processed food is eaten by being reheated in an oven. Thereby, while being able to reduce the oiliness of clothes, the clothing of the texture different from the clothes when fried can be obtained.
[0020]
DETAILED DESCRIPTION OF THE INVENTION
In the present invention, the processed chicken-finished food includes fried chicken that is fried chicken or fried chicken with bone.
[0021]
As chicken, wings, wings, wings, breasts, thighs, and chicken meat can be used. In the present invention, since heat can be applied to the inside in the process of cooking, it can also be applied to those with bad bones such as fire, for example, those having a large size of about 100 to 200 g, Large boned chicken can also be used. Chicken is made by mixing powdered seasonings such as salt, sugar, spices, herbs, sodium glutamate, etc., and rubbing them well, or with sodium glutamate, salt, spices, spice extract, trehalose, shochu. Sugar and other sugars, stevia, sucralose, acesulfame potassium, aspartame, licorice and other sweeteners, fermented seasonings such as soy sauce, miso and fish sauce, shiitake extract, chicken extract, kelp extract, salmon extract Milk, dairy products such as starch, milk, skimmed milk powder, milk protein, protein such as egg white and soy protein, pH adjuster, acidulant, fruit juice such as eggplant, lemon, apple, etc. You may use what has been attached. Moreover, in order to make a meat absorb a marinade liquid, it may be tumbled within a tumbling apparatus, and the inside of a tumbling apparatus may be pressure-reduced. Furthermore, you may use what injected the marinade liquid into the chicken with the injector, or the thing tumbled in the tumbling apparatus after injection | pouring. In addition, it is preferable to use raw chicken, but the frozen chicken may be used as it is or after thawing it.
[0022]
The blender used in the present invention is a so-called glaze-type garment material that is used in the form of a powder, and passes through (A) soybean water extracted powder and (B) a 32 mesh screen and remains on the 80 mesh screen. A corn coarse product containing 60% by mass or more, (C) a swelling agent, and (D) a glycerin fatty acid ester and / or a sucrose fatty acid ester. In the present invention, it is important to use the above components (A) to (D) in combination, and even if any one of them is missing, the intended oil-frozen frozen chicken processed food cannot be obtained.
[0023]
The (A) soybean water extract powder is obtained by drying and pulverizing a water extract solution obtained by extracting defatted soybean with water and removing the residue. For example, 10 times the amount of water is added to the defatted soybean. In addition, it can be prepared by extracting the water-soluble component and removing the residue by centrifugation or the like to dry and powder the soy milk.
[0024]
The (B) coarse corn product is a corn pulverized product that has been pulverized so as to contain 60% by mass or more of what remains on the 80 mesh sieve after passing through a 32 mesh sieve. In the present invention, those containing 75% by mass or more of corn grind that passes through a 32 mesh sieve and remains on the 80 mesh sieve are preferably used. The corn ground product remaining in the container is 70% by mass or less, and 75% by mass or more of the corn ground product remaining on the 80 mesh sieve is particularly preferably used. If the grain size of the corn coarse particles is larger than 32 mesh, the texture of the clothes becomes hard and the adhesion of the blender at the time of braiding deteriorates, making it difficult to adhere uniformly. Moreover, if the content rate of the corn grind remaining on the 80-mesh sieve is too low, the desired texture can not be obtained.
[0025]
(C) The expansion agent can be used without any particular limitation. When 4 g of expansion agent is added to 100 mL of water at 50 ° C. and stirred, the accumulated gas amount is 5 to 45 mL in 30 seconds from the start of stirring. What mix | blended sodium hydrogen carbonate, fats and oils, and an acidic agent so that it may become 50-100 mL in 60 seconds and 100-150 mL in 90 seconds is used preferably. In addition, starch, wheat flour, etc. may be contained as an excipient | filler as needed. By using such an inflating agent, the texture of the clothes can be made crispy.
[0026]
As the fats and oils, edible fats and oils that are solid at room temperature are preferably used.For example, solid fats such as het, lard, and butter, rapeseed oil, soybean oil, palm oil, cottonseed oil, corn oil, olive oil, safflower oil, sunflower oil, Examples thereof include solid fats obtained by hydrogenating vegetable oils such as peanut oil and grape seed oil and liquid fats such as fish whale oil. Examples of the acid agent include tartaric acid, potassium hydrogen tartrate, fumaric acid, sodium fumarate, calcium dihydrogen phosphate, sodium dihydrogen phosphate, sodium acid pyrophosphate, calcined alum, calcined ammonium alum, and glucono delta lactone. Gluconate and the like are preferably used.
[0027]
The blending ratio of each of the above components in the expansion agent is not particularly limited as long as the blending is adjusted so that the desired foaming characteristics can be obtained. 20-60 mass% of an agent is preferable.
[0028]
The amount of gas generated by the expansion agent should be measured in accordance with the method for measuring evolved gas described in the standards for foods, additives, etc. established in accordance with Article 7, Paragraph 1 and Article 10 of the Food Sanitation Law. That's fine. That is, a flask containing 100 ml of 50 ° C. water and a stir bar is placed in a 50 ° C. water bath, and 4 g of the accurately measured expansion agent is wrapped in an wafer and charged. Immediately after the addition, the flask and the gas burette with the outer tube are connected with a three-way cock (in an open state), and the position of the level bottle is adjusted so that the liquid level of the gas burette matches the scale of 0. Then, open the three-way cock to the flask side and turn the stirring bar to start the reaction. After 30 seconds, 60 seconds, and 90 seconds from the start of the reaction, adjust the liquid level of the level bottle and the gas burette and adjust the scale. V (ml) is read, and the temperature t (° C.) of the generated gas at that time is read with a thermometer. Then, the generated gas amount Vo (ml) in the standard state is obtained by the following equation. Separately, an empty experimental value v (ml) is obtained and corrected.
[0029]
[Expression 1]
Vo = (V−v) × {(P−p) / 101} × {273 / (273 + t)}
However, P: Atmospheric pressure (kPa) at the time of measurement, p: Water vapor pressure (kPa) of water at t ° C.
[0030]
The (D) glycerin fatty acid ester and / or sucrose fatty acid ester can be used without particular limitation as long as it can be added to food as an emulsifier. The glycerin fatty acid ester includes polyglycerin fatty acid ester and organic acid monoglyceride.
[0031]
The blending ratio of each component in the blender used in the present invention is 1 to 20% by mass (more preferably 1 to 10% by mass) of the component (A) and 2 of the component (B) with respect to the entire blender. To 20 mass% (more preferably 2 to 15 mass%), 0.1 to 5 mass% (more preferably 0.3 to 3 mass%) of the component (C), and 0.1 to the component (D). It is preferable that it is -5 mass% (more preferably 0.2-4 mass%).
[0032]
Moreover, a blender can contain the component generally used for the clothing material as another component. For example, wheat flour, rice flour, corn flour, rye flour, oat flour, buckwheat flour, cereal flour such as rice cake, rice cake, potato powder, soybean flour, mung bean powder, red bean powder etc., potato powder, sweet potato powder Such as potato starch, corn starch, waxy corn starch, rice starch, wheat starch, potato starch, tapioca starch, sago starch, etc. and their modified starch, starch hydrolyzate (dextrin), cracker powder, nut ground product, Egg powder such as egg yolk powder, egg white powder, whole egg powder, soy protein, pea protein, fats and oils, emulsifier, monosaccharide such as glucose, fructose, xylose, disaccharide such as trehalose, granulated sugar, maltose, lactose, oligosaccharide , Sugars such as invert sugar, sugar alcohol, polysaccharide thickener, eggshell powder, shell powder, salt, sodium glutamate, powdered soy sauce Animal meat, seafood and plant extract powders, amino acids, organic acids and salts thereof, nucleic acids and salt and other seasonings, spices and spice extracts, colorants, vitamins, minerals, vegetables, seaweed, fruit fragments or A powder etc. can be included suitably.
[0033]
In the method for producing an oil-frozen frozen processed chicken food according to the present invention, the above-mentioned bleeder is uniformly attached to chicken, then oiled, subsequently steamed, and then frozen. In addition, you may make the said blender adhere after batter liquid is entangled with chicken.
[0034]
In addition, after cooking, it may be further heated in an oven or steam oven and then frozen, so that excess moisture in the garment can be blown off and stickiness of the garment can be suppressed, enough to reach the center of the chicken. Can pass heat.
[0035]
Oiling conditions can be set as appropriate depending on the size of the chicken and the like, but usually, oiling at 160 to 190 ° C. may be performed for 20 seconds to 3 minutes. If the oil condition is outside the above range, the bleeder will not solidify sufficiently and the garment will not be formed, or the garment will be fried or unevenly burned, and the garment will have a hard texture and the meat will be hard and juicy. It becomes a thing with a poor feeling.
[0036]
Moreover, although cooking conditions can be set suitably similarly, Preferably it carries out for 1 to 20 minutes at 90-110 degreeC. As a result, it is possible to suppress the occurrence of uneven frying and scorching of clothing. If the steaming conditions are outside the above range, heat will not pass sufficiently to the center of the chicken, conversely, too much heat will be applied, the chicken will shrink, the moisture in the clothes will increase, Handling may be worse.
[0037]
Moreover, although the heating conditions of oven or a steam oven can be set suitably similarly, Preferably, it carries out at 115-280 degreeC for 1 to 10 minutes. If the heating conditions are outside the above range, it will not be possible to properly drain moisture from the garment or remove excess fat from the chicken, resulting in a garment with a hard texture that is burnt or crunchy, and the meat is also hard. It becomes a thing with a pisa with a juicy feeling.
[0038]
The chicken meat that has been cooked or has been cooked in an oven or steam oven after cooking is cooled as necessary and then frozen. Freezing is preferably performed by quick freezing, and can be performed by air blast freezing, for example.
[0039]
The oil-frozen frozen processed chicken food produced in this manner is stored frozen for a desired period of time and can be transported in a frozen state.
[0040]
And after frozen storage, by reheating when desired, it is excellent in the taste and texture of chicken, the texture and appearance of clothes, and can be made to be in a state similar to the state of freshly fried just after oiling. Reheating can be performed by a method such as oil frying, microwave heating, oven heating, or the like, but heating in the oven is preferable because the oiliness of the clothes can be reduced.
[0041]
【Example】
Hereinafter, the present invention will be described more specifically with reference to examples. In the following examples, corn coarse particles and durum semolina shown in Table 1 were used.
[0042]
[Table 1]

[0043]
Test example 1 (chicken thigh fried)
Chicken thighs (30g) are sprinkled with each frying blender with the composition shown in Table 2, oiled at 175 ° C for 1 minute, steamed at 96 ° C for 4 minutes, and heated in an oven at 190 ° C for 2 minutes. Then, it was quickly frozen at -30 ° C and stored at -20 ° C for 14 days. This frozen chicken thigh was fried for 4 minutes at 175 ° C. In Example 2, the sample was frozen and stored in an oven at 200 ° C. for 8 minutes. And what was left to stand for 10 minutes in a heat-reservoir (75 degreeC, hereafter the same) after oil-cooking or oven heating was tasted and evaluated by ten experienced panelists. The evaluation is 5 points for the crisp and very smooth and without oily stickiness, the score is lowered as the texture becomes worse, the crispness is very bad and there is no crisp and oily stickiness Those with a bad feeling were scored as 0 and expressed as an average. The results are shown in Table 2.
[0044]
[Table 2]

[0045]
As shown in Table 2, Examples 1 and 2 are Comparative Example 1 not containing soybean water extract powder, Comparative Example 2 not containing corn coarse particles, Comparative Example 3 not containing a swelling agent, and no emulsifier. Compared to Comparative Example 4, Comparative Example 5 using lecithin as an emulsifier, and the like, it can be seen that it has a good texture when it is oiled after frozen storage. In particular, it can be seen that the oven heated Example 2 has a better texture than the oiled Example 1.
[0046]
Test Example 2 (Fried chicken wings)
Chicken chicken wings are stuffed with batter liquid, cut off the excess batter liquid, sprinkled with each frying blender of the composition shown in Table 3, oiled at 175 ° C for 1 minute, steamed at 97 ° C for 7 minutes, After heating in a 210 ° C. steam oven for 2 minutes, it was quickly frozen at −30 ° C. and stored at −20 ° C. for 14 days. This frozen chicken wing fry was heated in an oven at 200 ° C. for 10 minutes, then left in the heat storage for 10 minutes and left in the heat storage for 1 hour by 10 experienced panelists. The samples were sampled and evaluated according to the same criteria as in Test Example 1. The results are shown in Table 3. The batter solution was prepared by adding 250 mL of water to 47 g of starch, 25 g of wheat flour, 25 g of fats and oils, 1 g of emulsifier, 1 g of thickening polysaccharide, 0.5 g of expansion agent, and 0.5 g of cellulose.
[0047]
[Table 3]

[0048]
As shown in Table 3, Example 3 includes Comparative Example 6 using separated soy protein instead of soybean water extract powder, Comparative Example 7 including large corn coarse particles, and small corn powder. Compared to Comparative Example 8, Comparative Example 9 containing durum semolina, Comparative Example 10 containing no expansion agent, Comparative Example 11 containing no emulsifier, etc., the texture immediately after heating is excellent and good even after the time has elapsed after heating. It can be seen that the texture is maintained.
[0049]
Test Example 3 (Fried chicken thigh with bone)
Bone chicken thighs are sprinkled with a frying blender with the composition shown in Table 4, and cooked according to the cooking method shown in Table 5, then snap frozen at -30 ° C and stored at -20 ° C for 14 days. . The processed frozen thigh meat with chicken bone was heated in an oven at 200 ° C. for 15 minutes, and then left in a warming cabinet for 15 minutes, and was sampled by 10 experienced panelists. Was evaluated. The results are shown in Table 5.
[0050]
[Table 4]

[0051]
[Table 5]

[0052]
[Table 6]

[0053]
As shown in Table 5, Examples 4 to 6 were compared with Comparative Example 12 without an oiling process, Comparative Examples 13 and 14 without a steaming process, etc., appearance, chicken taste, texture, clothing food It turns out that it is excellent in feeling. In particular, it can be seen that Example 4 in which cooking was performed for 10 minutes was superior in chicken taste, texture and texture of clothing compared to Example 5 in which cooking was performed for 30 minutes.
[0054]
【The invention's effect】
As described above, according to the production method of the present invention, the chicken is passed through (A) soybean water extracted powder and (B) a 32 mesh sieve and 60 mass of what remains on the 80 mesh sieve. % Of corn coarse particles, (C) a swelling agent, and (D) a glycerin fatty acid ester and / or a sucrose fatty acid ester are attached to a blender, followed by oil frying, followed by steaming and then freezing. By doing so, an oil-frozen frozen chicken processed food excellent in the taste and texture of chicken when reheated, the texture of clothing, the appearance, etc. can be obtained after frozen storage.

Claims (7)

(C) a coarse corn product containing 60% by mass or more of (A) soybean water extract powder, (B) passing through a 32 mesh sieve and remaining on the 80 mesh sieve, and (C) a swelling agent And (D) a bleeder containing glycerin fatty acid ester and / or sucrose fatty acid ester, and then oiled, subsequently steamed and then frozen, Method. The method for producing a frozen chicken-processed food according to claim 1, wherein a blender containing (A) 1-20% by mass of soybean water extract powder and 2-20% by mass of (B) coarse corn is used. . The method for producing an oil-frozen frozen processed chicken food according to claim 1 or 2, wherein after cooking, the mixture is further heated in an oven or a steam oven and then frozen. The manufacturing method of the frozen chicken processed food as described in any one of Claims 1-3 which performs the said steaming at 90-110 degreeC for 1 to 20 minutes. The method for producing a frozen chicken-processed food product according to any one of claims 1 to 4, wherein the heating in the oven or the steam oven is performed at 115 to 280 ° C for 1 to 10 minutes. The manufacturing method of the frozen chicken processed food as described in any one of Claims 1-5 using a chicken with a bone. The oil-frozen frozen chicken processed food according to any one of claims 1 to 6, wherein the oil-frozen frozen chicken processed food is reheated in an oven and eaten.