JP4680849B2 - Fried chicken powder and fried chicken using it - Google Patents

Description

  The present invention relates to a deep-fried powder and a deep-fried food using the same, and in particular, it is possible to obtain deep-fried food without any binding between clothes, and the texture of the clothes is deeply crunchy. Since it was prepared using it as a clothing material, it relates to fried food.

In general, karaage refers to chicken, seafood, and other ingredients that are fried and then fried in oil. Fried rice powder is usually attached using the moisture on the surface of the ingredients, but depending on the ingredients, it is attached using water or liquid eggs attached to the surface from the outside. Kara-fried flour for water-soluble clothing is mainly composed of wheat flour and starch, and further contains eggs, swelling agents, emulsifiers, etc. for improving the texture and appearance.
Basically, “fried food” is cooked in a state where ingredients are not in contact with each other, and when they come in contact, the clothes are bound together. When making fried chicken, it is premised that the ingredients are not in contact with each other. In addition, the fried powder is uniformly attached to the surface of the ingredients, and the moisture of the ingredients oozes out. It is said that it is preferable from the viewpoint of manufacturing and work that the surface is not sticky and that the clothes formed from fried powder are not easily detached during cooking.
Conventionally, various investigations of fried flour have been conducted after paying attention to the workability when making fried food from the above. Examples thereof include a method using rice flour that has been expanded and pulverized (Patent Document 1), a method using expanded flour (Patent Document 2), and the like. In addition, a batter mix for deep-fried clothes with a main component of expanded alpha-flourized flour processed to have a solubility of 5 to 10% and a swelling degree of 6% or more, or rice flour, corn flour, bone flour, eggshell , Powders selected from among edible calcium powder, gums, and frying ground powder (Patent Document 4) containing pregelatinized starch (pregelatinization degree of 30% or more) have been proposed. However, using rice flour that has been pulverized and pulverized as described above or flour having a gelatinization degree of 30% or more generally increases hygroscopicity and improves the adhesion of clothes, but it is especially fried after cooking. The crispy texture of the garment and the juiciness of the ingredients are not sufficient, and further investigation is required.

  In addition, it is said that the obtained cooked product should be smooth and crunchy with no uneven fried food, and the ingredients themselves should be soft and succulent with no excessive water leakage. . Conventionally, various studies have been made so that fried food can be fried because of its good texture. For example, Patent Document 5 includes 50 to 70 parts by weight of wheat flour and 10 to 30 parts by weight of modified starch, 3 of powdered egg white, powdered egg yolk, powdered vegetable protein, powdered oil and fat, swelling agent and thickening polysaccharide. Use a fried food material containing 5 to 25 parts by weight of powder consisting of more than one kind, even after storage at room temperature after oiling, or after freezing or refrigeration after oiling and reheating in a microwave oven or oven, A technique capable of providing a fried food that maintains the texture, appearance, and flavor of clothing is disclosed. Patent Document 6 discloses a method characterized by containing fats and oils, starch, and vegetable protein as essential components, and containing fats and oils in an amount of 15 to 60% by weight of the batter raw material. Furthermore, Patent Document 7 discloses a technique relating to a foodstuff for a fried food containing chemical modified starch, dextrin and vegetable protein as essential components, and Patent Document 8 mainly includes starch composed of non-pregelatinized starch and pregelatinized starch. There is disclosed a technique of using a batter having a specific gravity of 0.35 to 0.6 by adding a foaming type vegetable protein and water to this and stirring and mixing them. All of these technologies are said to maintain a relatively short texture at the surface of the deep-fried food, but further consideration is required to make it difficult for the clothes to separate from the ingredients.

  Patent Document 9 discloses a technique relating to a clothing material containing 20% by weight or more of a crosslinked starch having a degree of swelling of 4 to 15 and a solubility of 10% by weight or less, preferably 3% of soybean protein. It is described that when it is contained by 20% by weight, a soft and crisp texture is obtained. Furthermore, the soybean protein includes a description of heat-treated whole fat soybean powder, defatted soybean powder, and granular soybean protein obtained by treating the defatted soybean powder with an extruder, but the present invention also has a texture. Since it is different, it is thought that there is no binding prevention effect. Further, Patent Document 10 has a technical disclosure relating to fried flour, which is characterized by mixing fried edible granular material with fried flour. Edible particulates also include granular vegetable protein. The purpose of this is to give a moderate unevenness to the surface of fried chicken. Patent Document 11 discloses a technique relating to a deep-fried clothing material characterized by containing in the clothing material a fine vegetable vegetable protein having a maximum particle size of less than 2.0 mm that has been heat-denatured and insolubilized in water. In the present invention, the fine particle refers to a relatively large particle size (the fine particle soybean protein having a particle size of 0.85 to 4 mm is described). In Patent Document 12 and Patent Document 13, a fried food material to which defatted soybean powder or full-fat soybean powder is added is specified. From any of the above inventions, the effect of preventing binding between clothes cannot be obtained, or the effect of preventing binding is not suggested.

(JP-A-62-2228244) JP-A-4-11857 JP 58-193666 A Japanese Patent Laid-Open No. 62-228243 JP-A-7-67565 JP-A-7-155127 JP-A-9-206016 JP-A-9-238656 JP-A-9-215478 JP 11-46712 A JP 2000-355001 A JP-A-2-39865 JP 2005-237350 A

In recent years, there have been increasing demands for convenience in cooking, and there is a desire to fry with a small amount of oil. However, when fried with a small amount of oil, new problems arise, such as the binding between clothing, poor appearance, and excessive oil absorption, the texture of the clothes will become fried. Yes. Basically, “fried food” is cooked in a state where ingredients are not in contact with each other. When cooking fried food with a small amount of oil, the ingredients are physically present in a narrow space and clothing. It becomes the state where the binding between each other easily occurs.
Therefore, the present invention is difficult with conventional techniques, and it is difficult to feel the oiliness with a crunchy texture without breaking the shape of the clothes even with a small amount of oil. The purpose was to provide a manufacturing method.

  The present inventors have focused on protein-rich soy flour while researching to solve the above-mentioned problems. Among them, the soy flour having a particle size of 212 μm or less and an NSI of 30 or less is more texture / clothing shape. It was confirmed that fried powder and fried chicken can be provided because it is possible to obtain fried food from good.

That is, the gist of the present invention is that fried flour is characterized in that it contains 2 to 20% by weight of soybean flour having a particle size of 212 μm or less and an NSI of 30 or less.

It is a fried powder for water-soluble clothing, and the present invention contains 2 to 20% by weight of soybean powder having a particle size of 212 μm or less and an NSI of 30 or less in the dried food. The main point is fried flour from the above.

It is a deep-fried powder because the clothes do not bind to each other when dipping, and the present invention contains 2 to 20% by weight of the soybean powder having a particle size of 212 μm or less and an NSI of 30 or less. The gist of the invention is that fried powder, preferably fried powder for water-soluble clothes, is used because the clothes do not bind to each other when dipping.

  In addition, the gist of the present invention is that fried powder is prepared from any one of the above using as a clothing material.

  According to the present invention, it is possible to provide fried powder and fried food since fried food can be obtained because it is difficult to feel oily with a crunchy texture without breaking the shape of the clothes even with a small amount of oil. By using the fried garment material of the present invention, there is no binding between the garments even if the fried food is cooked in a situation where the garments are in contact with each other, and further in a situation where the garments are in close contact with each other. The texture is not crispy and oily, so fried food can be obtained. The state in which the clothes are bound to each other refers to a state where a plurality of fried clothes are integrated and cannot be separated, or a state where the clothes are damaged when the clothes are forcibly separated, resulting in a deep appearance. On the other hand, the state in which the clothes are not bound to each other is that the clothes are lightly adhered to each other when they are in contact with each other, but can be easily separated, and the separated clothes can be peeled off. It refers to the state without.

  In other words, when making fried chicken, cooking is possible in a state where the ingredients are in close contact with a small amount of oil, and the fried powder is uniformly attached to the surface of the ingredients, the moisture of the ingredients It is possible to provide a deep-fried powder because it oozes and the surface is not sticky, and the clothes formed from the deep-fried powder are not easily detached during cooking. . In addition, by using the fried powder of the present invention, it is possible to provide a deep-fried food because it is crisp and crispy and less oily.

  In general, fried chicken is made by adding flour, potato starch, corn starch, corn flour, etc., with salt, sugar, skim milk powder, seasoning, spice, emulsifier, swelling agent, egg, etc. The special mix powder that has been made is sprinkled directly on ingredients such as livestock meat such as chicken and pork and marine products such as shrimp, crab, squid and fish, or stuffed with ingredients dissolved in water. Later fried in oil and cooked. The purpose of cooking fried flour for business use is to sprinkle the ingredients, so that the fried powder is sprinkled with a liquid such as a clothing type, water, oil, etc. It is used by classifying things as water-resistant clothing types.

  The fried flour of the present invention can be used in the form of powder as a dressing material, but it is better to add water to make a melted dress. Further, in the present invention, the fried powder for water-soluble clothing means fried powder because water is mixed with fried powder. In water to be mixed, substances such as seasonings and thickening polysaccharides can be dissolved and dispersed in advance. By using a water-soluble clothing type, the ingredients do not have excessive spillage of moisture, the clothes are soft and crunchy, and on the other hand, the ingredients are soft and have a juicy texture and can be fried. it can.

  When the clothing material of the present invention is used as a water-soluble clothing, the amount of water is typically 70 to 130% by weight based on the clothing material. It is preferable to add water to an appropriate viscosity. The viscosity of the water-soluble clothing is generally in the range of several hundred to several thousand mPa · s. However, in the clothing material of the present invention, a higher viscosity than usual is preferable. Specifically, it is preferable to add water so that the viscosity becomes 6,000 mPa · s to 18,000 mPa · s when measured at 12 rpm with a No. 4 rotor at 25 ° C. with a B-type viscometer. When the viscosity is higher, the fried food after juicy is juicy and the texture of the clothes is also preferable. A thickener or the like can also be used to adjust the viscosity.

  The composition of the material excluding soy flour is based on fried flour, which is a normal composition that contains wheat flour and starch as the main ingredients and contains eggs, swelling agents, emulsifiers, etc. to improve the texture and appearance. And a specific soybean powder is added to this. It is also possible to add known seasonings such as salt, sugar and powder seasonings for seasoning. Furthermore, it does not prevent containing a coloring agent, a flavoring agent, an emulsifier, and other food additives.

  Wheat flour can be strong flour, semi-strong flour, medium strength flour, weak flour or the like. Starch is wheat starch, corn, waxy corn, cereal starch such as rice, potato starch such as potato, tapioca, red beans, kidney beans, cowpea, broad beans, and other beans. Etc. can be enumerated. A roasted dextrin, an enzyme-modified starch, an acid-decomposed starch, an oxidized starch, an esterified starch, an etherified starch, a cross-linked starch, a pregelatinized starch, a hydrothermal starch, and the like can be used.

  Examples of seasonings include salt, saccharides (eg, monosaccharides, disaccharides, oligosaccharides, sugar alcohols), powdered soy sauce, powdered miso, chemical seasonings (eg, amino acid seasonings, nucleic acid seasonings), succinic acid. Those selected from sodium, plant protein hydrolyzate (HVP) powder, and the like can be used in appropriate combination.

  The fried flour of the present invention is based on the clothing material prepared as in the above example, and the soy flour having a particle size of 212 μm or less and an NSI of 30 or less, preferably 25 or less, more preferably 25 to 10 Is blended. Soy flour can be obtained by grinding dry soybeans. You may grind | pulverize after processing, such as peeling and degreasing, before grinding | pulverization. What is pulverized without defatting is called full-fat soybean powder, and what is pulverized after defatted is called defatted soybean powder. As a method for obtaining the soybean powder, a method in which the soybean powder is thermally denatured to have an NSI of 30 or less regardless of whether it is dry heat or wet heat heating, or indirectly or directly heated, may be used. Soybeans as a raw material may be in any form such as whole soybeans, flakes, and powders, and may be any of moulted soybeans, defatted soybeans, and full fat soybeans. For example, a method is used in which soybean powder is heated under pressure (for example, 100 to 200 ° C.) by using a pressure heating apparatus such as a uniaxial or biaxial extruder and is sufficiently heated to denature the soybean protein (for example, 100 to 200 ° C.). You can also. Moreover, a heated soybean powder can be obtained by heating non-heated soybean powder at 110-135 degreeC with a microwave etc. for 30 second-5 minutes.

  The particle size of the soybean powder is 212 μm or less, more preferably 106 μm or less. As a method for obtaining soybean powder having a particle size of 212 μm or less, a commonly used pulverization method and classification method can be used in combination. For pulverization, impact pulverizers such as pin mills and jet mills, shear pulverizers, mass colliders, grinders, grinding pulverizers such as stone mills, or complex pulverizers such as cryogenic freeze pulverizers, etc. Alternatively, a known pulverizer may be used. Classification may be performed by a generally performed method. For example, vibrating sieve, in-plane sieve, sieving by dispersing action of fine particles by air current, wet classification using hydro separator, hydrocyclone, etc., dry classification using gravity classifier, inertia classifier, centrifugal classifier, etc. Any other known classification method may be used. For example, soybean powder having a particle size of 212 μm or less can be obtained by passing through a sieve having an opening of 212 μm.

The method of measuring the particle size of the powder is a method of separating with a sieve, a method of measuring the size using a microscope, a method of obtaining from the sedimentation velocity, a method of obtaining from the inertial force, and using diffracted light or scattered light dispersed in a medium. Many methods such as a measurement method have been adopted, and it is known that the value of the particle size varies depending on the measurement method. In the present invention, the particle size of soybean powder is defined by an opening based on the standard fluy standard (JIS Z-8801) according to the JIS standard. That is, the particle size of 212 μm or less in the present invention refers to a particle size that passes through a sieve having an opening of 212 μm.

The NSI (abbreviation for N itrogen S olubility I ndex), means water-soluble nitrogen index, shows a water-soluble protein content to total protein content, the index indicating the degree of modification of the protein.
NSI can be measured by the method described in Reference Oil and Fat Analysis Experimental Method 2003 Edition (Edited by Japan Oil Chemists' Society) 1.8.2-1996.
[Measurement method of NSI]
Weigh 5 g of soy flour into a glass tube for centrifugation. Dissolve in 50 ml of distilled water at 20 ° C. ± 2 ° C. and shake with a shaker at 30 ° C. for 60 minutes. Remove the tube and centrifuge at 2000 rpm for 10 minutes, then transfer the supernatant to a 250 ml volumetric flask. Add 50 ml of fresh distilled water to the residue in the tube, shake for 60 minutes and centrifuge for 10 minutes as before, and transfer the supernatant to the volumetric flask. This operation is repeated 4 times, and the extract is collected in a whole flask. The instrument is washed with a small amount of distilled water, and the washings are stored in a flask and then made up to 250 ml. After homogenizing the contents of the flask, filter through a filter paper into a 250 ml Erlenmeyer flask. Weigh 50 ml into a Kjeldahl flask with a whole pipette, quantify the amount of nitrogen by the Kjeldahl method, accurately weigh 1 g of soybean powder to determine the amount of water-soluble nitrogen (Ns), and measure the total amount of nitrogen in the prepared sample by the Kjeldahl method (N ) And the NSI value is calculated from the following equation.
NSI = Ns / N × 100

Soy flour with an NSI of 30 or less has little water-soluble protein, and water is quickly lost from the garment when oiled, so the surface of the garment dries quickly. On the other hand, even when the particle size is 212 μm or less, it is difficult to retain water, so that it dries quickly when dipping. As a result, it is considered that clothes that are in contact with each other are less likely to be combined with each other, and the clothes are crisp and crunchy.
Even if full-fat soybean powder and defatted soybean powder alone are used as the soybean powder, there is an effect that the clothes are not bound to each other, but it can be said that the combination of these is more effective. Soy flour having a particle size of 212 μm or less and NSI of 30 or less is contained in 2% to 20% by weight, preferably 7% to 15% by weight, and more preferably 7 to 10% by weight in the powder of fried flour. Is appropriate.

Moreover, since the present invention contains soybean powder having a particle size of 212 μm or less and an NSI of 30 or less in the above-described fried powder, for example, fried powdered dressing material, it is prepared using the fried flour as a clothing material. It is fried.
There are no particular limitations on the type of oil and fat used for frying and the conditions for frying. The types of fats and oils for oil and fat are processed with animal and vegetable fats and oils, fractionation, hydrogenation, transesterification oil, etc. in consideration of the heat resistance, stability, flavor, and desired frying suitability of fats and oils. What is necessary is just to select what combined 1 type or 2 types or more, and to cook.
Since the fried flour of the present invention does not adhere to the surface of oil pans such as pans and frying pans, it has the property that the fried garments are difficult to bind to each other. There is a feature that fried foods can be produced because the clothes do not come off even if 2 to 4 times the amount of oil is added and oiled in a state where the clothes are in contact with each other. Since it can be cooked with a small amount of oil and fat, it is economical and convenient, and it is most suitable for making fried food in a flat bottom frying pan having a diameter of 15 to 30 cm in general households.

  Details of the present invention will be described in the examples. The present invention is not limited to these examples.

[Comparative Example 1, Examples 1 and 2]
Granular soybean protein (Metex K6, Showa Sangyo) is pulverized with a pin mill, separated by sieves with openings of 710 μm, 212 μm, and 106 μm, and the sieves of each sieve are collected. It was prepared, and then fried with fried powder, and the binding property and texture of the clothes were examined (Comparative Example 1, Examples 1 and 2). 130 g of water was added to 100 g of fried rice flour, 230 g of water-soluble garments were prepared, and 390 g of chicken was cut into 13 pieces every 30 g and sufficiently entangled. 180 g of oil was put in a frying pan having a diameter of 26 cm. The fat depth at this time was 1 cm. The initial temperature of the oil was 165 ° C., and chicken with enough water garment was added at intervals of about 1 second, and then oiled for 5 minutes. The heating power was adjusted as appropriate from medium to high heat so that the oil temperature at the time of dipping was maintained at 165 ° C. The remaining amount of the water-soluble garment was 20 g, and the weight of the chicken entangled with the water-soluble garment was about 600 g. From the bottom of the frying pan after adding the ingredients to the oil, the surface depth (oil depth) of the oil was 2 cm. Therefore, about 600 g of chicken was cooked at an oil depth of 2 cm. The appearance at the time of cooking was a state where chicken was spread all over the bottom of the frying pan, and there was no gap between chickens. Evaluation of fried chicken after cooking was performed by 10 panelists based on a four-step evaluation (average) shown in Table 2. The evaluation results are shown in Table 3.

In Comparative Example 1 having a coarse particle size, the effect of preventing the binding of clothes was not recognized, and the texture was soft and slightly oily. The soy flour with a fine particle size of Examples 1 and 2 had a high effect of preventing the binding of clothes, and also had a good texture. From the above results, it was found that fried food can be produced with soy flour having a particle size of 212 μm or less, since there is little binding between clothes and the texture is good.

[Comparative Examples 2 and 3, Examples 3 to 7]
Prepare deep-fried flour from the composition (wt%) of Table 1 using defatted soybean flour and full-fat soybean flour with different NSI. Examined. Five types of NSI defatted soybean flour (Samples 1 to 5) were obtained by extruding defatted soybean flour (Fresh Flower DP, manufactured by Showa Sangyo Co., Ltd.) with a biaxial extruder, followed by pulverization. Commercially available fresh flower S55 (manufactured by Showa Sangyo) was used as the full fat soy flour. All passed through a sieve having an aperture of 106 μm and used for the test.
130 g of water was added to 100 g of fried rice flour, 230 g of water-soluble garments were prepared, and 390 g of chicken was cut into 13 pieces every 30 g and sufficiently entangled. 180 g of oil was put in a frying pan having a diameter of 26 cm. The initial temperature of the oil was 165 ° C., and chicken with enough water garment was added at intervals of about 1 second, and then oiled for 5 minutes. The fired power during the oiling was medium to high. The remaining amount of the melted garment was 20 g, and the weight of the chicken entangled with the water-soluble garment was about 600 g. From the bottom of the frying pan after being put into the oil, the depth (oil depth) of the surface of the fat was 1 to 2 cm. Therefore, about 600 g of chicken was cooked at an oil depth of 2 cm. The appearance at the time of cooking was a state where chicken was spread all over the bottom of the frying pan, and there was no gap between chickens. Evaluation of fried chicken after cooking was performed by 10 panelists based on a four-step evaluation (average) shown in Table 2. The evaluation results are shown in Table 4.

When soybean powder with a particle size of 212 μm or less and NSI of 30 or less is used, 3.3 times the total amount of clothing and ingredients before oiling is added to the amount of oil, and the side surfaces of the clothing are in close contact It was found that fried foods can be made with an appropriate crunchy texture without binding the fried foods even when oiled under the present conditions.

[Comparative Examples 4 and 5 and Examples 8 to 12]
Next, the influence by the addition amount of soybean powder was confirmed. Based on the formulation in Table 1, the amount of soybean powder added was changed to 0, 1, 2, 7, 10, 15, and 20% to prepare fried flour (Comparative Examples 4, 5 and Examples 8 to 12). The increase / decrease in the amount of soybean flour was adjusted by increasing / decreasing the amount of wheat flour and starch. Also, adjust the amount of water as appropriate so that the viscosity measured with a B-type viscometer at 25 ° C is 10,000 mPa · s to produce a water-soluble garment, and entangle it with 390 g of chicken cut into 30 g. It was. 180 g of oil was spread on a 26 cm frying pan and fried at 160 to 170 ° C. for 5 minutes. The oil depth after adding the meat to the oil was 2 cm. Evaluation of fried chicken after cooking was performed according to the evaluation criteria shown in Table 4 by 10 panelists. The evaluation results are shown in Table 7.
Evaluation of fried chicken after cooking was performed by 10 panelists based on a four-step evaluation (average) shown in Table 2. The evaluation results are shown in Table 5.

From the above results, 2% to 20%, preferably 7% to 15% by weight, more preferably 7 to 10% by weight of soybean powder in the powder of the clothing material is added. It was found that fried foods can be produced because there is little binding and the texture is good.

[Examples 13 and 14]
In order to confirm the combined effect of defatted soy flour and full fat soy flour, fried flour was prepared from Examples 13 and 14 based on the composition (% by weight) in Table 1. Also, adjust the amount of water as appropriate so that the viscosity measured with a B-type viscometer at 25 ° C is 10,000 mPa · s, create a water-soluble garment, and entangle with 390 g of chicken cut into 30 g. It was. 180 g of oil was spread on a 26 cm frying pan and fried at 160 to 170 ° C. for 5 minutes. The oil depth after adding the meat to the oil was 2 cm. Evaluation of fried chicken after cooking was carried out by 10 panelists based on the four-step evaluation shown in Table 2. The evaluation results are shown in Table 6.

By using defatted soybean powder and full-fat soybean powder in combination, it was confirmed that the defatted soybean powder and the full-fat soybean powder alone had a sufficient effect even in the 2% -added soybean powder addition group.

For consumers who are seeking the convenience of cooking, which has increased in recent years, even when fried with a small amount of oil, the clothes do not bind together, the appearance is good, and the texture of the clothes is oily It has become possible to provide a method for producing deep-fried flour and fried chicken that are not fried.

Claims (4)

A deep-fried powder comprising 2 to 20% by weight of soybean powder having a particle size of 212 μm or less and an NSI of 30 or less.   The fried powder of claim 1 which is a fried powder of water-soluble clothing.   The deep-fried fried powder according to claim 1 or 2, which is a fried powder because the clothes do not bind to each other when dipping. Fried food prepared from the fried powder according to any one of claims 1 to 3 as a clothing material.