JP4249974B2 - Manufacturing method of Tatsuta fried - Google Patents

Description

【００１２】
＜竜田揚げの製造手順A＞
▲１▼ 鶏肉に醤油とみりんで下味を付け１５分おく。
▲２▼ 軽く水分をふき取り、まぶし粉を適量まぶし１７０℃で５分油ちょうする。
＜竜田揚げの製造手順B＞
▲１▼ 鯖に醤油とみりんで下味を付け１５分おく。
▲２▼ 軽く水分をふき取り、バッター液をくぐらす。
▲３▼ まぶし粉を適量まぶし１７０℃で５分油ちょうする。
【００１３】
＜評価＞
（評価方法）
上記表１に示した各種澱粉をまぶし粉として用いて製造した竜田揚げの官能評価をおこなった。すなわち、油ちょうした竜田揚げを油ちょう後３０分のものを「直後」、これを室温で３時間放置したものを「室温保存品」、室温で１日放置し電子レンジ加熱したものを「室温レンジ品」とした。ここで、電子レンジ加熱は、家庭用６００W電子レンジでレンジ強４０秒／５個行った。また、油ちょう後３０分経ったものを４℃の冷蔵庫で１日保存し、家庭用６００W電子レンジでレンジ強６０秒/５個で電子レンジ加熱したものを「冷蔵レンジ品」、油ちょう後３０分経ったものを−２０℃の冷凍庫で１ヶ月保存し家庭用６００W電子レンジでレンジ強２分／５個で電子レンジ加熱したものを「冷凍レンジ品」とした。これらの各種竜田揚げについて、熟練した１０名のパネラーにより、下記の評価基準で官能評価を行った。各パネラーの評点の平均値を表２に示す。
【００１４】
（評価基準）
５：外観は、揚げたての竜田揚げらしい粉吹き感やまだらな不均一感がほとんど残っており、食感も油ちょう直後と比較してほとんど差がなく、サックリとした粉吹き感があり非常に良好な食感である。
４：油ちょう直後と比較するとやや劣るが、外観は揚げたての竜田揚げらしい粉吹き感やまだらな不均一感は十分残っており、食感もサックリとした粉吹き感が十分感じられほぼ良好な食感である。
３：外観は揚げたての竜田揚げらしい粉吹き感やまだらな不均一感は油ちょう直後の1/2程度に減少し、食感もサックリとした粉吹き感は減少したが、普通の食感である。
２：外観は揚げたての竜田揚げらしい粉吹き感やまだらな不均一感は、所々残っており、食感は粉吹き感があまりない、劣った食感である。
１：外観は揚げたての竜田揚げらしい粉吹き感やまだらな不均一感は全くなく、食感は粉吹き感が全くなく、著しく劣った食感である。
【００１５】
【表２】

【００１６】
【発明の効果】
原料粉中に、膨潤抑制馬鈴薯澱粉を配合したまぶし粉を用いることにより、油ちょう後も粉吹き感や不均一感を長時間維持することのできる竜田揚げを提供できる。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a dusting powder for obtaining Tatsuta fried food that has excellent resistance to change over time.
[0002]
[Prior art]
“Tatsuta fried” is “a kind of deep-fried fried chicken that is commonly eaten” . Tatsuta fried is characterized by a white powdered appearance or a mottled pattern, and is generally distinguished from fried chicken that has a uniform appearance. The cause of this white and non-uniform appearance is potato starch that is sprinkled on seeds, that is, potato starch. For example, corn starch or wheat flour is not blown in the same manner.
Such fried Tatsuta is not only cooked at home, but recently has become one of the staple products at supermarkets. However, the internal moisture content of Tatsuta fried food is generally high, and unlike the fried food and general fried chicken, the clothing part is very thin, so the internal moisture gradually shifts to the outer part after frying. With the passage of time, the characteristic powder blowing feeling and the uneven mottled pattern disappear, resulting in a uniform, sticky appearance.
[0003]
For general fried chicken, various improvement measures have been proposed for the purpose of maintaining the texture. For example, 1) A method using powdered pregelatinized starch having a solubility of 30% or less and a swelling degree of 10% or more as a deep-fried powder (see Patent Document 1), 2) Suppression of swelling particles by wet heat treatment A method using a rhizome starch (see Patent Document 2) is known. In the former case, a crisp texture can be imparted, and in the latter case, oil absorption can be reduced and a crispy texture can be maintained. And so on.
However, each of the conventional techniques represented by the above-mentioned two prior documents is aimed at improving the texture of general fried chicken. The fact is that no suggestion or disclosure has been made regarding the provision of a dust powder that can maintain the feeling of powder blowing immediately afterwards and the feeling of unevenness.
[0004]
[Patent Document 1]
JP-A-8-56599 [Patent Document 2]
Japanese Patent Laid-Open No. 2002-142700
[Problems to be solved by the invention]
An object of the present invention is to overcome the above-mentioned problems related to the production of Tatsuta fried foods and to provide a method for producing Tatsuta fried foods that can maintain a characteristic powder blowing feeling and non-uniform feeling immediately after oiling for a long time. And
[0006]
[Means for Solving the Problems]
As a result of diligent research to achieve the above object, the inventors of the present invention obtain a fried Tatsuta that can maintain a characteristic powder spray feeling and mottled pattern after a long time when blended with a specific starch in the dusted powder. The present invention has been completed.
That is, this invention is a manufacturing method of Tatsuta fried food characterized by mix | blending swelling suppression potato starch with a dust powder.
The swelling-suppressed potato starch in the present invention is a potato starch in which swelling that occurs when the starch is heated in the presence of water is suppressed. In particular, in an amylograph having a concentration of 4% by weight (dry matter weight) of 92.5 ° C. Preference is given to potato starch processed so that the ultimate viscosity is 100 BU or more and 2) no breakdown or 500 BU or less. When the viscosity reached 92.5 ° C is 100BU or less, the swelling suppression is too strong, and the powder blowing feeling is weakened.If the breakdown is 500BU or more, the powder blows, but it is effective in maintaining the powder blowing feeling. become weak.
[0007]
DETAILED DESCRIPTION OF THE INVENTION
Examples of processing methods for preparing a swelling-suppressed potato starch having a viscosity characteristic in the amylograph within the above range include cross-linking treatment, wet heat treatment, and emulsifier treatment, among which cross-linking treatment is preferred.
The crosslinking treatment is prepared so that potato starch has the above predetermined viscosity while being crosslinked by a conventional method using a crosslinking agent such as trimetaphosphate, phosphorus oxychloride, adipate, epichlorohydrin, hexametaphosphate. It is a method to do.
Furthermore, it is also possible to use starch that has been processed in advance before the swelling suppression treatment, specifically, processed starch called heat-treated starch, bleached starch, etherified starch, esterified starch or the like processed by a conventional method.
Alternatively, the processing as described above can be performed after the swelling suppression treatment, and further, the starch may be subjected to physical processing such as pregelatinization, wet heat treatment, emulsifier treatment, and oil processing.
The blending amount of the swelling-suppressed potato starch in the dust is not particularly limited, but is practically 10% by weight or more, particularly preferably 30% by weight or more.
If it is 10% by weight or less, the effect of maintaining the powder blowing feeling and the non-uniform feeling is weakened.
[0008]
In the present invention, the flour powder used for the production of Tatsuta fried is mainly swell-inhibited potato starch, but in addition, flour such as wheat flour, rice flour, rye flour, barley flour, wax flour, fly flour, corn flour, corn flour, etc. Raw starch derived from potato, potato, corn, waxy corn, tapioca, wheat, etc., and starches such as pre-gelatinized starch and modified starch may be blended.
Other than these, proteins derived from wheat such as salts, colorants, seasonings, spices, sugars, baking powder, active gluten, hydrolyzed gluten, wheat gliadin, wheat glutenin, and other proteins such as egg white and milky protein 1 or 2 types of calcium, such as yam, eggshell, milk calcium, gums such as guar gum, emulsifiers such as sucrose fatty acid ester and glycerin fatty acid ester, alcohols such as ethanol, fats and oils, etc. as required These can be used together.
There are no particular restrictions on the medium species of fried Tatsuta in the present invention, meat such as chicken and pork, seafood such as salmon, salmon, whales, salmon, bandits, salmon, and sword fish, surimi products, processed food such as konjac and sausage Vegetables can be used.
In order to produce Tatsuta fried, after adding seasoning to these middle seeds, the dusted powder in the present invention may be applied directly to the middle seeds, or may be applied after battering the middle seeds.
[0009]
<Measurement of amylograph>
The amylograph viscosity of the modified starch used in the present invention was measured according to the following method. That is, a processed starch sample having a known moisture content was analyzed by amylograph (manufactured by Brabender) using a suspension (slurry) prepared to a concentration of 4% by weight based on the absolute dry weight. The analysis conditions were temperature rise: 25 ° C. → 92.5 ° C., hold for 30 minutes, temperature drop: 92.5 ° C. → 25 ° C., temperature rise / fall rate: 1.5 ° C./min, and stirring speed: 75 rpm.
The viscosity at 92.5 ° C. referred to in the present invention refers to the viscosity at the time when the temperature rise is completed and reaches 92.5 ° C., and breakdown refers to the viscosity obtained by subtracting the minimum viscosity from the maximum viscosity.
[0010]
【Example】
EXAMPLES Next, although an Example is shown and this invention is demonstrated further in detail, this invention is not limited to a following example.
<Preparation of swelling-suppressed potato starch used in each example>
(1) Preparation of phosphate-crosslinked potato starch Dissolve 1 kg of sodium sulfate in 13 kg of water under stirring, adjust the pH to 10.0 with sodium hydroxide solution, add 10 kg of potato starch, and add 1 kg of sodium trimetaphosphate. The mixture was reacted at 40 ° C. for 8 hours, neutralized with 10% sulfuric acid, washed with water and dried to obtain a phosphate-crosslinked potato starch.
(2) Preparation of acetylated adipic acid-crosslinked potato starch 10% of adipic acid was added to acetic anhydride, stirred at a temperature of 80 ° C. for 60 minutes, dissolved and reacted to obtain an adipic anhydride / acetic acid solution. A potato starch 33% by weight slurry was adjusted to a temperature of 30 ° C. and a pH of 8.5, and the adipic anhydride / acetic acid solution was continuously added to 1.2% of starch, and the pH was maintained with a sodium hydroxide solution for 30 minutes. Stirring was continued, followed by neutralization with a 3% aqueous hydrochloric acid solution, washing with water and drying to obtain an acetylated adipic acid crosslinked potato starch.
(3) Preparation of oxidized phosphoric acid crosslinked potato starch 40 wt% of the phosphoric acid crosslinked potato starch prepared in (1) above was adjusted to a temperature of 40 ° C and a pH of 8 to 11, and sodium hypochlorite was added. After 30 minutes of oxidation reaction, the reaction was stopped by reducing to pH 4 with hydrochloric acid, adjusted to pH 6.5 with sodium hydroxide solution, washed with water and dried to obtain oxidized potato starch.
(4) Preparation of phosphate-crosslinked potato starch Dissolve 1 kg of sodium sulfate in 13 kg of water under stirring, adjust pH to 10.0 with sodium hydroxide solution, add 10 kg of potato starch, and add 1 kg of sodium trimetaphosphate. The mixture was reacted at 40 ° C. for 24 hours, neutralized with 10% sulfuric acid, washed with water, and dried to obtain a phosphate-crosslinked potato starch.
[Comparative example]
(5) Corn starch Normal corn starch (amylose content of about 27%) was used.
(6) Unprocessed potato starch Normal potato starch (amylose content of about 20%) was used.
The viscosity characteristics of these starches are shown in Table 1.
[0011]
[Table 1]

[0012]
<Manufacturing procedure A for Tatsuta fried>
(1) Season chicken with soy sauce and mirin for 15 minutes.
(2) Lightly wipe off moisture, apply an appropriate amount of dusting powder, and oil at 170 ° C for 5 minutes.
<Manufacturing Procedure B for Tatsuta Fried>
▲ 1 ▼ Season the bowl with soy sauce and mirin for 15 minutes.
▲ 2 ▼ Lightly wipe off the water and pass through the batter liquid.
(3) Apply an appropriate amount of dusting powder and oil at 170 ° C for 5 minutes.
[0013]
<Evaluation>
(Evaluation methods)
The sensory evaluation of the fried Tatsuta manufactured using various starches shown in Table 1 as a dusting powder was performed. In other words, fried Tatsuta fried 30 minutes after brewing, "immediately after", left for 3 hours at room temperature, "stored at room temperature", left for 1 day at room temperature and microwaved "Range product". Here, microwave heating was performed in a household 600 W microwave oven with a strong range of 40 seconds / 5 pieces. Also, 30 minutes after cooking the oil, stored in a refrigerator at 4 ° C for 1 day, and heated in a 600W microwave oven at home for 60 seconds / 5 microwave ovens are "refrigerated range products". What passed 30 minutes was stored for one month in a freezer at -20 ° C., and what was heated in a microwave oven at a strength of 2 minutes / 5 in a household 600 W microwave oven was designated as a “freezer range product”. These various types of fried Tatsuta were subjected to sensory evaluation according to the following evaluation criteria by ten skilled panelists. Table 2 shows the average score of each paneler.
[0014]
(Evaluation criteria)
5: The appearance is almost the same as the freshly fried Tatsuta fried powder and mottled unevenness, the texture is almost the same as that immediately after oiling, and there is a crispy powder feeling. Good texture.
4: Slightly inferior compared to immediately after oiling, but the appearance has a feeling of powder blowing and mottled unevenness that seems to be freshly fried Tatsuta, and the texture is almost good with a crispy feeling. It is a texture.
3: Appearance of freshly-fried Tatsuta fried powdered feeling and mottled non-uniformity decreased to about half of that immediately after oiling, and the texture was also reduced with a normal texture. is there.
2: Appearance of the freshly fried Tatsuta fried powdered feeling and mottled unevenness remain in some places, and the texture is inferior texture with little powdered feeling.
1: Appearance has no powdery feeling and mottled non-uniform feeling like freshly fried Tatsuta fried, and the texture is completely inferior without any powdery feeling.
[0015]
[Table 2]

[0016]
【The invention's effect】
By using the dust powder containing the swelling-suppressed potato starch in the raw material powder, it is possible to provide a fried Tatsuta that can maintain a feeling of powder blowing and a non-uniform feeling for a long time even after the oiling.

Claims (1)

In the amylograph with a concentration of 4% by weight (dry matter weight), it is characterized in that 1) 92.5 ° C viscosity reached 100BU or more, and 2) No break-down or 500% BU or less is used. A method for producing Tatsuta fried food that maintains the powder blowing feeling even when cooking at room temperature range, refrigerated range, or freezing range .