JP4790694B2 - Chicken nugget manufacturing method - Google Patents

Description

  The present invention relates to a chicken nugget having a soft and light texture, particularly preferred for infants and children, and also suitable for adults as a healthy high protein source, and a chicken nugget obtained by the method. .

  Chicken nuggets and chicken nugget-style fried foods are made by mincing chicken, such as chicken fillet and chicken fillet, mixing with eggs, flour, seasonings, etc. The method of doing is generally known. Conventionally, various improvements have been made from the aspect of nutrition and physiological activity in order to improve the texture and flavor of chicken nuggets. For example, chicken nugget containing 0.1 to 20% by weight of wheat bran processed to 60% or more of dietary fiber and a particle size of 150 μm or less and crystalline cellulose in minced chicken (for example, see Patent Document 1), A chicken nugget containing dietary fiber starch complex separated from pea seeds (see, for example, Patent Document 2) and a dough composed of a linking part and an ingredient part are prepared, molded, steamed, dressed, fried and frozen. There is known a method for producing a nugget food that includes tofu and solid fat in the dough (see, for example, Patent Document 3).

  In addition, processed meat products such as chicken nuggets to which milk protein concentrate is added in an amount of 0.5 to 30% by weight are used as additives to improve the texture of this type of fried food (for example, Patent Document 4). And processed products such as chicken nuggets containing alginic acid esters (for example, see Patent Document 5).

  Furthermore, after food dough consisting of flour, starch, water, and other raw materials is heat edible, the average temperature drop of the product temperature in the maximum ice crystal production zone of the food is 0.01-0.2 ° C / H There has been known a method for producing a frozen food that is slowly frozen in the maximum ice crystal formation zone for 1 to 20 days (see, for example, Patent Document 6).

  Moreover, in the manufacturing method of the fried food etc. which uses livestock meat sliding, when homogenizing a sliding mixture, adding ice for cold preservation is performed (for example, refer patent document 7 and patent document 8).

Japanese Patent Publication No. 5-33019 JP 2004-105067 A Republished Patent No. 2004-034822 JP-A-11-103826 JP 2002-281942 A Japanese Patent No. 3127382 JP 62-259592 (lower right column on page 2) Japanese Examined Patent Publication No. 6-95910 (Example 2 on page 2)

  The subject of the present invention is a raw material of chicken as a high-protein source that has a soft and light texture and has a lower fat content than other meats from a health-oriented perspective and is relatively inexpensive and healthy. It is in providing the chicken nugget and its manufacturing method.

  Traditional chicken nuggets containing dietary fiber separated from bran and pea seeds and tofu are aimed at health rather than improving the texture, and the soft texture while maintaining the flavor of chicken nuggets However, it is still not enough to use it, and some of them use additives such as milk protein concentrate and alginic acid ester. In order to deal with the above problems, the inventors have changed the kind of additive, mixing the chicken nugget raw material with chicken mince as the main raw material, each condition such as temperature, stirring, etc. in the temperature adjustment step From the viewpoint of various manufacturing conditions in the frying process and the freezing process, the quality of chicken nuggets, particularly the improvement in texture, was examined.

  First, when the chicken nugget after being fried (fried in oil) was cooled and then frozen, slow freezing, quick freezing, etc. were performed under various conditions by changing the freezing temperature and freezing time. Conventionally, when food is cooled and frozen, it has been known that the maximum ice crystal formation zone greatly affects starch betalation, protein denaturation, microbial growth, etc. The refrigeration conditions were set so as to pass through the temperature range quickly. The maximum ice crystal formation zone varies depending on the moisture content of the food, dissolved components, and other factors, but is generally known to be in the range of -10 ° C to 0 ° C. However, the product obtained by rapidly freezing fried chicken nuggets was dense and hard inside, and could not taste a soft texture. Therefore, after cooling the fried chicken nugget, a method of slowly freezing at a center temperature of 0 to -5 ° C (internal temperature of -10 to -15 ° C) was adopted. Compared to products frozen by normal quick freezing. Thus, a chicken nugget having a soft texture was obtained. However, even this freezing method is not sufficient in flavor and soft texture. In addition to the slow freezing described above, further research was conducted, and ice was added when mixing the raw materials for chicken nuggets. At that time, the slightly larger granular ice that has been conventionally used as ice is inappropriate for making a soft texture because large pores are formed in the structure of the product. Therefore, when various sizes of ice were examined, thin thin ice was introduced in the temperature adjustment step (stirring at low speed), and the subsequent steps were processed at a temperature at which the fine ice did not melt. It was found that many bubbles (porous) were formed inside the chicken nugget product. However, a satisfactory product has not been obtained with this fine ice charging technology alone. From the experiments described above, when both thin film-like ice charging during temperature adjustment and slow freezing after the above-mentioned frying were adopted, a porous and soft texture was maintained while maintaining the flavor of the chicken nugget itself. It has been found that an excellent and unexpected chicken nugget product can be obtained, and the present invention has been completed.

That is, the present invention relates to [1] a method for producing a chicken nugget comprising the following steps (a) to (f) in sequence.
(A) a mixing step of mixing a chicken nugget raw material mainly composed of chicken mince;
(B) A temperature adjustment step of mixing the thin chicken ice with the chicken nugget raw material mixture containing chicken mince after the mixing step and adjusting the temperature while mixing;
(C) A molding step of molding the chicken nugget raw material mixture containing chicken mince after the temperature adjustment step at a low temperature at which the fine ice does not melt;
(D) A batter attaching step of attaching a batter liquid to the chicken nugget molded body after the forming step at a low temperature at which the fine ice does not melt;
(E) a frying step of frying the chicken nugget molded body with the batter liquid after the battering step;
(F) A slow freezing step of cooling and slowly freezing the chicken nugget molded fried body after the frying step;

  In addition, the present invention provides a method for producing a chicken nugget according to the above [1], wherein the thin ice in a thickness of 0.3 mm to 0.7 mm is used as the thin ice in the temperature adjustment step. [3] The present invention relates to the method for producing a chicken nugget according to the above [1] or [2], further comprising an oven heating step of heating with an oven after the frying step.

  Furthermore, in the present invention, [4] the slow freezing step is a step of lowering the center temperature of the chicken nugget molded fly body to 0 to −5 ° C., according to any one of the above [1] to [3] A method for producing a chicken nugget, [5] a method for producing a chicken nugget according to any one of the above [1] to [4], further comprising a quick freezing step after the slow freezing step, and [6] the above [ The present invention relates to a frozen chicken nugget obtained by the production method according to any one of [1] to [5].

  According to the present invention, a chicken nugget obtained by mixing thin thin ice in a temperature adjustment step and cooling a chicken nugget molded fly body and adopting a slow freezing step that slowly freezes without using any special additive Can create a chicken nugget that forms a porous part inside and maintains the flavor of chicken while having a soft texture and low in fat and serving as a healthy high protein source. It can be manufactured at low cost.

  The method for producing the chicken nugget of the present invention includes: (a) a mixing step of mixing chicken nugget raw material containing chicken minced as a main raw material; (b) a chicken nugget raw material mixture containing chicken minced after the mixing step is cooled, (C) Molding process for molding a chicken nugget raw material mixture containing chicken mince after the temperature regulation process at a low temperature at which the fine ice does not melt, (d) Molding A batter attaching step of applying a batter liquid to the chicken nugget molded body after the process at a low temperature at which the fine ice does not melt, (e) a frying step of frying the chicken nugget molded body with the batter liquid after the batter attaching process, (f) fried Especially if it is a manufacturing method provided with the slow freezing process which cools the chicken nugget shaping fried body after a process and freezes slowly Rather than as raw material, chicken meat suitable for cooking chicken nuggets, such as chicken skinless fillet, chicken fillet, chicken skin, can be mentioned, and raw meat or frozen meat thawed is cut into pieces. The main raw material is chicken mince for chicken nuggets.

  In the mixing step (a), the raw material used for chicken nuggets other than chicken is not particularly limited as long as it is a food material or seasoning usually used for chicken nuggets. Salts, sweeteners, starches, proteins, fats and oils , Spices, colorants, antioxidants, sugar alcohols, fibers, dairy products, calcium agents, emulsifiers, pH adjusters and the like. These blending ratios vary depending on the type of food material and seasoning, but 0.01 parts by weight to 5.00 parts by weight can be blended for each 100 parts by weight of chicken, and the blending order can be changed as appropriate. Well, not particularly limited. However, it is preferable to add these food materials and seasonings to the minced or minced chicken one by one, stir and mix uniformly, and then add the following food materials and seasonings. The stirring time varies depending on the scale, but stirring is completed if the mixing is performed uniformly. The temperature in the agitator is in the range of 0 to 10 ° C, preferably 2 to 8 ° C, more preferably 0 to 5 ° C.

  Examples of the salts include purified salts, and examples of sweeteners include sugar. Examples of the starch include waxy corn starch, potato starch, tapioca starch, sago starch, high amylose corn starch, mung bean starch, and a commercially available processed starch of the type. These can be used alone or in combination of two or more. Examples of the proteins include whole egg, egg white, egg yolk, soybean protein, wheat protein and the like, and these can be used alone or in combination. Examples of the fats and oils include butter, margarine, soybean white birch oil, and the like.

  As the spices, black pepper, white pepper, nutmeg and the like can be used, and one or a combination of two or more of these can be used. The colorant and the antioxidant are usually used in foods. Can be mentioned. Examples of the sugar alcohol include maltitol, sorbitol, reduced palatinose, erythritol, lactitol, reduced xylooligosaccharide, and the like, and one or more of these can be used in combination. Examples of the fibers include cellulose, hemicellulose, microcrystalline cellulose, methylcellulose, carboxymethylcellulose, wheat bran and the like, and these can be used alone or in combination.

  Examples of the dairy products include skim milk powder, low fat milk powder, whey protein, casein, sodium caseinate, acid casein, rennet casein, lactalbumin, and the like, and one or more of these may be used in combination. Can do. Examples of the calcium agents include calcined calcium, calcium chloride, calcium lactate, calcium carbonate, calcium hydroxide, and calcium phosphate, and these can be used alone or in combination. As the emulsifiers, natural emulsifiers and synthetic emulsifiers used for food processing can be widely used. For example, lecithin, sorbitan fatty acid ester, sucrose fatty acid ester, glycerin fatty acid ester, etc. Species or two or more can be used. Examples of the pH adjuster include one or more commonly used pH adjuster substances such as lactic acid, citric acid, gluconic acid, succinic acid, tartaric acid, fumaric acid, ascorbic acid, acidic pyrophosphoric acid and salts thereof. Can be used. By blending these food materials and additives, saltiness, sweetness, hue, flavor, chewing condition, elasticity, storage stability, smoothness due to oil, and the like can be adjusted.

  The temperature adjustment step (b) is a temperature adjustment step of cooling the chicken nugget raw material mixture containing chicken mince after the mixing step as necessary, mixing thin thin ice, and adjusting the temperature while mixing. The process is one of the important technical means of the present invention. The step here is performed at a low temperature and is adjusted to a low temperature, where the temperature of the chicken nugget raw material mixture is −2 ° C. to −8 ° C., preferably −3 ° C. to −7 ° C. More preferably, it refers to −4 ° C. to −6 ° C., and the mixing in the temperature adjustment step is performed at a lower speed (13 to 15 rpm) than the mixing in the mixing step. Further, it is preferable that the thin ice in the form of a thin film is divided into 2 to 5 times, preferably 2 to 4 times, more preferably 2 or 3 times. The thin ice in the form of a thin film preferably has a thickness of 0.3 mm to 0.9 mm, preferably 0.4 to 0.7 mm, more preferably 0.5 to 0.7 mm, and a long diameter of the fine ice of 5 mm or less. . Such thin ice in the form of a thin film is produced using a continuous ice making machine equipped with a cooling drum. The mixing ratio of thin thin ice is 7 to 20% by weight, preferably 10 to 18% by weight, more preferably 100% by weight of chicken mince (for example, the total of chicken skin without chicken skin and chicken skin) 12 to 17% by weight is blended. Fine ice can be poured into a minced chicken mince while producing thin thin ice that is continuously formed on the surface of the cooling drum. There is a method of charging, but it is more efficient to perform the former continuously. After throwing the ice cubes a plurality of times, mixing is performed at the above-mentioned low speed, and the temperature adjustment ends when a dough in which the ice cubes are uniformly mixed can be formed. By mixing such fine ice, fried chicken mince (chicken nugget) becomes a more porous product. Although the mechanism is not clear, it is considered that a lot of fine ice in the mixed chicken nugget dough becomes high temperature when fried with oil and vaporizes, and the portion where the thin thin ice is present forms a porous structure.

  The forming step (c) is a forming step of forming the chicken nugget raw material mixture containing chicken mince after the temperature adjustment step at a low temperature at which the fine ice does not melt, and it is important to form at a low temperature at which the fine ice does not melt. . The product temperature of the chicken nugget raw material mixture is -2 ° C to -8 ° C, preferably -3 ° C to -7 ° C, more preferably -4 ° C to -6 ° C, and the shape of the chicken nugget is an appropriate shape. Well, it is usually oval, and is preferably a size that can be eaten by one to three mouths (about 10 to 20 g) for an adult. As a molding machine for molding, a conventionally employed machine can be used.

  The battering step (d) is a step of applying a batter solution to the chicken nugget molded body after the molding step at a low temperature at which the fine ice does not melt, and it is important to carry out at a low temperature at which the mixed fine ice does not melt. . The product temperature of the chicken nugget molded body is -2 ° C to -8 ° C, preferably -3 ° C to -7 ° C, more preferably -4 ° C to -6 ° C. The fine ice in the chicken nugget melts, vaporizes and evaporates through the batter. The batter liquid used here is produced by mixing a weak flour as a main component and starches such as waxy starch and corn starch, baking powder and salt, spices, food coloring and the like and water.

  The frying step (e) is a step of frying the chicken nugget molded body with the batter liquid after the battering step, and may be fried at once (for example, 175 ° C., 3.5 minutes). The fryer may be used for a predetermined time at a lower temperature (for example, 145 ° C.) and then for a predetermined time at a higher temperature (for example, 170 ° C.). After the frying step, it can be further baked for a predetermined time in an oven (for example, 130 ° C., humidity 90%).

  The slow freezing step (f) is a step of cooling and slowly freezing the chicken nugget-shaped fried body after the frying step, and this step is an important step in the present invention. Specifically, as a slow freezing method performed after cooling the chicken nugget molded fried body to room temperature, the chicken nugget center temperature is -1 to -10 ° C, preferably 0 to -8 ° C, more preferably 0 to -5 ° C. And a slow freezing method in which the freezer temperature is set to −10 ° C. to −15 ° C. and maintained for at least 20 minutes, preferably 30 to 60 minutes, more preferably 40 to 50 minutes. it can. By slowly freezing such a fried chicken nugget shaped fried body, ice crystals are formed inside, and as a result, the porosity can be further promoted, and a chicken nugget having a soft texture can be obtained. .

  After the slow freezing step, the product can be used as it is, but if necessary, it can be frozen in a quick freezer at -15 to -35 ° C. for freezing and distributed and sold as a frozen product. .

  Cooking method of the frozen chicken nugget product of the present invention is a method of thawing and heating ordinary frozen foods, such as a method of natural thawing and heating in an oven toaster, a method of thawing and heating in a microwave oven, etc. Can do. Even if these thawing methods and heating methods are applied, the chicken nugget of the present invention retains its original flavor and has a soft texture compared to conventional chicken nuggets.

  EXAMPLES Hereinafter, although an Example demonstrates this invention more concretely, the technical scope of this invention is not limited to these illustrations.

  Chicken minced meat mixed with 60% by weight of chicken fillet and 40% by weight of chicken skin; 100 parts by weight, whole egg; 0.5 parts by weight, potato starch (Stabilose PM16, manufactured by Matsutani Chemical Co., Ltd.); 1.5% by weight Parts, antioxidant (Dry E mix EA manufactured by Riken Vitamin Co., Ltd.); 0.01 parts by weight, purified salt; 1.00 parts by weight, black pepper powder SCP (manufactured by Kaneka Sun Spice); 0.10 parts by weight, 4.00 parts by weight, nugget seasoning PFU2 (manufactured by GABAN); 0.20 parts by weight, butter (salt); 1.08 parts by weight, margarine (Rethread 900, manufactured by ADEKA); 4.12 Parts by weight, sodium lactate (LA-01, manufactured by Musashino Shoji); 4.62 parts by weight and pH adjuster (FA-03, manufactured by Musashino Shoji); each After the mixture is mixed thoroughly (mixing process), a thin 0.5mm-thick thin ice (ice machine F-1000SB, manufactured by Hoshizaki Electric Co., Ltd.) 8.2 parts by weight is added to control the temperature. Started. The meat temperature at that time was −5 ° C. Next, the mixture was mixed at a low speed (13 to 15 rpm) to adjust the temperature for 8 minutes. Again, 5.2 parts by weight of fine ice was added and further mixed at a low speed for 2 minutes (temperature adjustment step).

  A chicken nugget molded body was obtained by molding about 15 g of the -5 ° C. chicken nugget raw material mixture after temperature adjustment in a small size with a molding machine at −5 ° C. to −8 ° C. (molding step). After sprinkling the chicken nugget compact with flour, batter mix powder [weak flour; 20.00 parts by weight, starch; 18.00 parts by weight, baking powder; 0.80 parts by weight, refined salt; 0.30 parts by weight , Coloring (Powdered Sun Yellow No. 3CE, manufactured by Saneigen FFI Co., Ltd.); 0.02 parts by weight, Colorant (San Anato-N, manufactured by Saneigen FFI Co., Ltd.); 0.02 parts by weight , Perfume (special vanilla essence); 0.05 parts by weight, pH adjuster (FA-03, manufactured by Musashino Shoji); 0.76 parts by weight, sodium lactate (LA-01, manufactured by Musashino Shoji); 3.80 Part by weight] is mixed with 49.2 parts by weight of water at 1000 rpm for 5 minutes and immersed in a batter solution that has been aged for 10 minutes (battering step).

  The chicken nugget molded body with the batter liquid was fried at 145 ° C. for 30 seconds, and then at 170 ° C. for 30 seconds with a fryer (Asahi Equipment Co., Ltd.). Furthermore, it was heated in an oven at a temperature of 130 ° C. and a humidity of 90% for 1 minute and 30 seconds (flying process).

  After cooling the chicken nugget molded fly body to room temperature, set the inside of the freezer to −10 ° C. to −15 ° C., set the center temperature of the chicken nugget molded fly body to about −5 ° C., and perform slow freezing for 20 minutes. The chicken nugget of the present invention was obtained. Thereafter, it was frozen and stored in a quick freezer. After slow freezing, the chicken nugget heated (about 30 seconds) was cut in a microwave oven (500 W), and a cross-sectional view thereof is shown in FIG. As shown in the figure, it was clear that the chicken nugget of the present invention was formed with a large number of pores.

[Comparative example]
In Example 1, except that 4.0 parts by weight of water was added instead of thin thin ice and the temperature was adjusted, and immediately frozen immediately without froze and slowly frozen after cooling, Example 1 A chicken nugget was obtained in the same manner. Similarly, the obtained chicken nugget was cut and a cross-sectional view thereof is shown in FIG.

  Comparing the product of the present invention shown in FIG. 1 with the comparative product shown in FIG. 2, it was found that the product of the present invention was clearly more porous.

  When the chicken nugget obtained in Example 1 and the chicken nugget obtained in the comparative example were warmed in a microwave oven and were sampled by 10 monitors, all 10 persons were able to obtain the product of the present invention from the product of the comparative example. , Responded that it was delicious with a soft texture while maintaining the unique flavor of chicken nuggets.

It is a figure which shows the photograph which image | photographed the cross section of the chicken nugget obtained by the manufacturing method of this invention. It is a figure which shows the photograph which image | photographed the cross section of the chicken nugget obtained by the method of the comparative example.

Claims (6)

A method for producing a chicken nugget comprising the following steps (a) to (f):
(A) a mixing step of mixing a chicken nugget raw material mainly composed of chicken mince;
(B) A temperature adjustment step of mixing the thin chicken ice with the chicken nugget raw material mixture containing chicken mince after the mixing step and adjusting the temperature while mixing;
(C) A molding step of molding the chicken nugget raw material mixture containing chicken mince after the temperature adjustment step at a low temperature at which the fine ice does not melt;
(D) A batter attaching step of attaching a batter liquid to the chicken nugget molded body after the forming step at a low temperature at which the fine ice does not melt;
(E) a frying step of frying the chicken nugget molded body with the batter liquid after the battering step;
(F) A slow freezing step of cooling and slowly freezing the chicken nugget molded fried body after the frying step; The method for producing a chicken nugget according to claim 1, wherein thin ice having a thickness of 0.3 mm to 0.7 mm is used as the thin ice in a thin film form in the temperature control step. The method for producing a chicken nugget according to claim 1 or 2, further comprising an oven heating step of heating by an oven after the frying step. The method for producing a chicken nugget according to any one of claims 1 to 3, wherein the slow freezing step is a step of lowering the center temperature of the chicken nugget molded fly body to 0 to -5 ° C. The method for producing a chicken nugget according to any one of claims 1 to 4, further comprising a quick freezing step after the slow freezing step. The frozen chicken nugget obtained by the manufacturing method in any one of Claims 1-5.