JP5403627B2 - Cloth mix powder and method for producing deep-fried food or deep-fried food using the same - Google Patents
Cloth mix powder and method for producing deep-fried food or deep-fried food using the same Download PDFInfo
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Description
本発明は、唐揚げ様食品または唐揚げ調理に適した衣ミックス粉、および該衣ミックス粉を用いた唐揚げ様食品または唐揚げの製造方法に関する。 The present invention relates to a garment mix powder suitable for deep-fried food or deep-fried cooking, and a method for producing a deep-fried food or fried food using the garment mix powder.
家庭で大人や子供に人気があるメニューである唐揚げは、油で揚げて作るのが一般的である。そのため、油の摂取量が多くなりがちであり、健康志向に即したものではない。また、調理後に廃油が多く生じるため、環境にも負荷がかかる。これらの問題を解決し、かつ失敗なくおいしい唐揚げを作ることができる方法が望まれるようになった。そこで、電子レンジで唐揚げを調理するためのミックス粉や、そのミックス粉を使用した電子レンジによる唐揚げの調理方法が開発された。 The deep-fried chicken, a popular menu for adults and children at home, is generally made by frying. For this reason, the amount of oil intake tends to increase, and it is not suitable for health. Moreover, since a lot of waste oil is generated after cooking, the environment is burdened. There has been a desire for a method that can solve these problems and produce delicious fried chicken without failure. Therefore, a mixed powder for cooking fried chicken in a microwave oven and a cooking method for fried chicken using a microwave oven using the mixed powder have been developed.
例えば、特許文献１には、粒度が１６〜３．５メッシュで色調がＬ値で７０〜３０の茶系色のパン粉に融点が１０〜７０℃の油脂をパン粉に対して１０〜１００重量％の割合で含浸またはコーティングしてなる、電子レンジ調理用フライ粉が開示されている。特許文献２には、穀粉類にセルロースおよびα化澱粉を添加して製造されたパン粉が開示されており、そのようなパン粉は、パン粉への水分移行などによるパン粉の軟化現象を防止し、電子レンジによる加熱調理でもクリスピーな食感や剣立ち性に優れていることが記載されている。特許文献３には、食塩とアミノ酸または食塩とアミノ酸を含有する粉末醤油、糖類およびカードランを含有してなる電子レンジ調理用調味料が開示されている。 For example, in Patent Document 1, fats having a melting point of 10 to 70 ° C. and 10 to 100% by weight with respect to bread crumbs are added to brown bread crumbs having a particle size of 16 to 3.5 mesh and a color tone of 70 to 30 in L value. Microwave cooking frying powder, which is impregnated or coated at a ratio of Patent Document 2 discloses bread crumbs produced by adding cellulose and pregelatinized starch to cereals, such bread crumbs prevent the softening phenomenon of bread crumbs due to moisture transfer to bread crumbs, and the like. It is described that it is excellent in a crispy texture and sword-standing ability even when cooked in a range. Patent Document 3 discloses a seasoning for microwave cooking comprising salt and amino acids or powdered soy sauce containing salt and amino acids, sugars and curdlan.
しかし、上記のような電子レンジを用いた調理方法では、直接加熱ではないため、どうしても加熱感に欠けるという問題があった。より食感や食味に優れた唐揚げを簡単に調理することができる衣ミックス粉が求められている。 However, in the cooking method using the microwave oven as described above, there is a problem that the heating feeling is inevitably lacking because it is not direct heating. There is a need for clothing mix powders that can easily cook deep-fried chicken with a better texture and taste.
本発明者らは、鶏肉などにまぶしてフライパンで焼成するだけで、クリスピーな食感を有する唐揚げ様食品を簡単に調理することができる衣ミックス粉を開発することに成功した。本発明の要旨は以下のとおりである。
（１）α化した穀類の粉砕物を含む、衣ミックス粉。
（２）α化した穀類の粉砕物が、目開き３．０ｍｍパスで且つ５００μｍオンの大きさの粒状物を１０質量％以上含むものである、（１）に記載の衣ミックス粉。
（３）α化した穀類の粉砕物を５〜７０質量％含むものである、（１）または（２）に記載の衣ミックス粉。
（４）唐揚げ様食品または唐揚げの調理用である、（１）〜（３）のいずれかに記載の衣ミックス粉。
The present inventors have succeeded in developing a garment mix powder that can easily cook a fried chicken-like food having a crispy texture just by sprinkling it on chicken or the like and baking it in a frying pan. The gist of the present invention is as follows.
(1) A clothing mix powder containing a ground cereal pulverized product.
(2) The garment mix powder according to (1), wherein the pulverized cereal product contains 10% by mass or more of particles having a mesh size of 3.0 mm and a size of 500 μm.
(3) The clothing mix powder according to (1) or (2), which contains 5 to 70% by mass of a ground cereal pulverized product.
(4) The clothing mix powder according to any one of (1) to (3), which is used for cooking deep-fried food or deep-fried food.
（５）唐揚げ様食品または唐揚げの製造方法であって、
ａ．食材と、水または水含有液体とを混合して、食材に加水する工程、
ｂ．工程ａによる加水後の食材と、（１）〜（３）のいずれかに記載の衣ミックス粉とを混合して、食材を衣ミックス粉で被覆する工程、および
ｃ．工程ｂで得られた衣ミックス粉で被覆された食材を、加熱体に直接接触させて焼成するか、または油中でフライする工程
を含む、前記方法。
（６）工程ａにおいて、混合される水または水含有液体の質量が、食材の質量に対して５〜１７質量％である、（５）に記載の唐揚げ様食品または唐揚げの製造方法。
(5) A method for producing deep-fried food or deep-fried food,
a. Mixing the ingredients with water or a water-containing liquid and adding them to the ingredients;
b. Mixing the food material after hydration in step a with the garment mix powder according to any one of (1) to (3) to coat the food material with the garment mix powder; and c. The said method including the process of baking the foodstuff coat | covered with the clothing mix powder obtained at the process b in direct contact with a heating body, or fried in oil.
(6) The method for producing a fried chicken-like food or fried chicken according to (5), wherein the mass of the water or water-containing liquid to be mixed is 5 to 17% by mass with respect to the mass of the food in step a.
本発明の衣ミックス粉を用いることにより、クリスピーな食感を有する唐揚げ様食品または唐揚げを、家庭内でも失敗なく簡単に調理することが可能となる。また、本発明の衣ミックス粉によれば、唐揚げ様食品を加熱体、例えばフライパンに直接接触させて焼成する場合には、油中でフライせずに調理可能であるため、健康志向に即したヘルシーな食品を提供することができ、多くの廃油を生じることもない。 By using the garment mix powder of the present invention, it is possible to easily cook a deep-fried food or a deep-fried food having a crispy texture without failure even at home. In addition, according to the garment mix powder of the present invention, when the fried food is baked in direct contact with a heating body, for example, a frying pan, it can be cooked without frying in oil. Healthy food can be provided without producing much waste oil.
本発明の衣ミックス粉は、α化した穀類の粉砕物を含むことを特徴とする。α化した穀類の粉砕物とは、小麦粉などの穀類粉末に水を加えて加熱してα化させたものを乾燥処理し粉砕したものをいう。ここで、上記の加熱処理は高圧下で行ってもよく、その場合、乾燥処理は、該高圧下での処理物を常圧下へ押し出すことにより行ってもよい。なお、上記の高圧下での加熱処理およびそれに続く常圧下への押し出しはエクストルーダーを用いて行うことができる。ここで、仮に穀類に含まれる澱粉のみを水と共に高圧下で処理し押し出した場合にはα化した澱粉が膨化して軟質なものになるが、穀類として水と共に高圧処理し常圧へ押し出した場合にはα化した穀類は膨化が抑制されて比較的硬質にものとなる。α化した穀類の粉砕物としては、例えばフライスター社から市販されている、商品名「アルファ化小麦粉クラムＦ」などを利用することができる。 The garment mix powder of the present invention is characterized by containing a pulverized cereal product. The pulverized product of pre-gelatinized cereal refers to a product obtained by drying and pulverizing a cereal powder, such as wheat flour, which has been made pre-gelatinized by adding water. Here, the above heat treatment may be performed under high pressure, and in that case, the drying treatment may be performed by extruding the treated product under high pressure to normal pressure. The heat treatment under high pressure and the subsequent extrusion under normal pressure can be performed using an extruder. Here, if only the starch contained in the cereal is processed and extruded with water under high pressure, the pregelatinized starch expands and becomes soft, but the cereal is pressurized with water and extruded to normal pressure. In some cases, the pregelatinized cereals are relatively hard because swelling is suppressed. As the pulverized product of the pregelatinized cereal, for example, a trade name “pregelatinized wheat flour crumb F” commercially available from Fryster, Inc. can be used.
本発明の衣ミックス粉は、該粉砕物を含むことにより、水と混合した際に該粉砕物が核となって他の粉体原料を引きつけ、塊状物を形成することができる。この塊状物は、フライパンなどで加熱することにより焼成され、クリスピーな食感をもたらす。該粉砕物の原料としては、小麦、米、大豆、とうもろこし等が挙げられる。中でも、風味上の理由から小麦が最も好ましい。 When the garment mix powder of the present invention contains the pulverized product, the pulverized product serves as a core to attract other powder raw materials to form a lump when mixed with water. This lump is baked by heating with a frying pan or the like and brings about a crispy texture. Examples of raw materials for the pulverized product include wheat, rice, soybean, corn and the like. Of these, wheat is most preferred for flavor reasons.
α化した穀類の粉砕物を構成する粒状物のうち、目開き５００μｍパスの微粒子はできるだけ少ないほうが、水と混合した際に塊状物を形成しやすいため好ましい。目開き５００μｍパスの微粒子は、例えば該粉砕物の全質量に対して４０質量％未満、特に１２質量％未満であると、より好ましい。また、α化した穀類の粉砕物は、目開き３．０ｍｍパスで且つ５００μｍオンの大きさの粒状物を、該粉砕物の全質量に対して１０質量％以上、特に６０質量％以上含むことが好ましい。目開き３．０ｍｍパスで且つ５００μｍオンの大きさの粒状物がこの程度の量含まれていると、焼成後のクリスピーな食感がより得られやすい。なお、ここで「目開き３．０ｍｍパスで且つ５００μｍオンの大きさ」とは、ＪＩＳ規格Ｚ８８０１−１に準ずる公称目開き３．０ｍｍの篩はパスするが、同規格に準ずる公称目開き５００μｍの篩にはオンする大きさを意味する。同様に、「目開き５００μｍパス」とは、同規格に準ずる公称目開き５００μｍの篩をパスする大きさを意味する。 Of the granular material constituting the pulverized cereal product, it is preferable that the number of fine particles having an opening of 500 μm is as small as possible because a lump is easily formed when mixed with water. The fine particles having an opening of 500 μm pass are more preferably, for example, less than 40% by mass, particularly less than 12% by mass, based on the total mass of the pulverized product. In addition, the pulverized product of cerealized grains contains a granular material having a mesh opening size of 3.0 mm and a size of 500 μm on the basis of the total mass of the pulverized product of 10% by mass or more, particularly 60% by mass or more. Is preferred. When a granular material having a mesh opening size of 3.0 mm and a size of 500 μm is included in this amount, a crispy texture after baking is more easily obtained. Here, “a mesh size of 3.0 mm pass and 500 μm ON” means that a sieve having a nominal aperture of 3.0 mm conforming to JIS standard Z8801-1 passes, but a nominal aperture of 500 μm conforming to the same standard. The size of the screen means the size to turn on. Similarly, “a 500 μm aperture” means a size that passes a sieve having a nominal aperture of 500 μm according to the same standard.
本発明の衣ミックス粉において、α化した穀類の粉砕物は、衣ミックス粉の全質量に対して５〜７０質量％、特に１０〜５０質量％、とりわけ１５〜３５質量％の量で含まれることが好ましい。このような範囲の量の該粉砕物を含有することにより、水と混合した際に塊状物がクリスピーな食感に寄与する十分な量形成される。なお、α化した穀類の粉砕物を構成する粒状物とは、フレーク状、グリッツ状などの形態も含む概念である。 In the garment mix powder of the present invention, the pulverized cereal grains are included in an amount of 5 to 70 mass%, particularly 10 to 50 mass%, especially 15 to 35 mass%, based on the total mass of the garment mix powder. It is preferable. By containing the pulverized material in such an amount, a sufficient amount of the lump can contribute to a crispy texture when mixed with water. In addition, the granular material which comprises the pulverized material of the gelatinized cereal is a concept including forms such as flakes and grits.
本発明の衣ミックス粉は、α化した穀類の粉砕物以外の原料として、小麦粉、パン粉、米粉もしくはそのα化品、および澱粉（馬鈴薯澱粉、とうもろこし澱粉、小麦澱粉、タピオカ澱粉等やこれらのα化澱粉の１種または２種以上）、油脂含有粉末（クリーミングパウダー、粉末油脂など）、食塩、砂糖、香辛料、またはその他調味料などを含んでいてもよい。 The garment mix powder of the present invention includes wheat flour, bread crumbs, rice flour or a pregelatinized product thereof, and starch (potato starch, corn starch, wheat starch, tapioca starch, etc.) and other α 1 type or 2 types or more of a modified starch), fats and oils-containing powders (creaming powder, powdered fats and oils, etc.), salt, sugar, spices, or other seasonings.
小麦粉、米粉もしくはそのα化品、または上記の澱粉を本発明の衣ミックス粉に加えることにより、唐揚げ様食品または唐揚げの材料となる食肉などの食材を覆い、カリッとした食感を与えることができる。特に、本発明の衣ミックス粉は、小麦粉と澱粉とを、衣ミックス粉の全質量に対して１５〜４０質量％、特に２５〜４０質量％含むことが好ましい。この程度の量の小麦粉と澱粉とを含むことにより、食材への衣ミックス粉の付着性を向上させることができる。 By adding wheat flour, rice flour or its pregelatinized product, or the above-mentioned starch to the garment mix powder of the present invention, the ingredients such as the deep-fried food or the meat used as the material for the deep-fried food are covered, and a crunchy texture is given. be able to. In particular, the garment mix powder of the present invention preferably contains wheat flour and starch in an amount of 15 to 40% by mass, particularly 25 to 40% by mass, based on the total mass of the garment mix powder. By including such amounts of wheat flour and starch, it is possible to improve the adhesion of the clothing mix powder to the food.
クリーミングパウダーや粉末油脂などの油脂含有粉末は、衣ミックス粉に加えることにより、クリスピーな食感を硬すぎない程良いものとすることができる。本発明の衣ミックス粉は、油脂含有粉末を、衣ミックス粉の全質量に対して０．５〜３０質量％、特に５〜１０質量％含むことが好ましい。 Fat-containing powders such as creaming powder and powdered fats and oils can be added to the clothing mix powder so that the crispy texture is not too hard. The garment mix powder of the present invention preferably contains 0.5 to 30% by mass, particularly 5 to 10% by mass, of the fat and oil-containing powder with respect to the total mass of the garment mix powder.
食塩は、味覚上の観点から、衣ミックス粉の全質量に対して２．５〜１０．５質量％、特に４．０〜６．５質量％含まれていることが好ましい。 From the viewpoint of taste, the salt is preferably contained in an amount of 2.5 to 10.5 mass%, particularly 4.0 to 6.5 mass%, based on the total mass of the clothing mix powder.
本発明の衣ミックス粉は、油中でフライせずに調理する唐揚げ様食品の調理用、あるいは従来どおり油中でフライして調理する唐揚げの調理用の、いずれの用途にも好適である。しかしながら、本発明の衣ミックス粉は、油中でフライせずに調理する唐揚げ様食品の調理に特に適している。本発明の衣ミックス粉を用いることにより、例えば家庭内であれば、フライパンのみで、多量の揚げ油を使わずに、食味食感に優れた唐揚げ様食品を調理することができる。 The garment mix powder of the present invention is suitable for any use for cooking fried foods that are cooked without frying in oil, or for cooking fried foods that are fried in oil as usual. is there. However, the garment mix powder of the present invention is particularly suitable for cooking deep-fried foods that are cooked without frying in oil. By using the garment mix powder of the present invention, for example, in the home, a deep-fried food with excellent taste and texture can be cooked using only a frying pan and not using a large amount of fried oil.
また、本発明は上述した衣ミックス粉を用いた唐揚げ様食品または唐揚げの製造方法にも関する。なお、本明細書において「唐揚げ」とは、肉類、魚介類または野菜類などの食材に小麦粉や片栗粉などの粉類を薄くまぶして油中でフライした食品を意味する。従って、本明細書において「唐揚げ様食品」とは、油中でフライする工程は経ないものの、唐揚げと同等の食味食感を有する食品を意味する。 Moreover, this invention relates also to the manufacturing method of the deep-fried food or the deep-fried food which used the clothing mix powder mentioned above. In the present specification, “fried food” means a food fried in oil by thinly dusting a food such as meat, seafood or vegetables with a powder such as flour or starch. Therefore, in the present specification, the “fried food” means a food having a taste and texture equivalent to that of the deep-fried food, although the step of fried in oil is not performed.
本発明の唐揚げ様食品または唐揚げの製造方法は、（ａ）食材と、水または水含有液体とを混合して、食材に加水する工程、（ｂ）工程ａによる加水後の食材と、上述した本発明の衣ミックス粉とを混合して、食材を衣ミックス粉で被覆する工程、および（ｃ）工程ｂで得られた衣ミックス粉で被覆された食材を、加熱体に直接接触させて焼成するか、または油中でフライする工程、の工程ａ〜ｃを含む。 The method for producing a deep-fried food or deep-fried food according to the present invention includes: (a) a step of mixing food and water or a water-containing liquid and adding water to the food; (b) a food after addition by step a; The above-described clothing mix powder of the present invention is mixed to coat the food material with the clothing mix powder, and (c) the food material coated with the clothing mix powder obtained in step b is brought into direct contact with the heating body. Steps a to c are performed.
工程ａにおける食材への加水は、水または水含有液体により行う。水含有液体としては、例えば牛乳、酒などの水を含む液状の食品または調味料が挙げられる。加水は、与えられた水分が後工程で加える衣ミックス粉の塊状物形成のための結合剤として機能するように行うものである。また、加水により、唐揚げ様食品または唐揚げが、よりジューシーに仕上がるという効果もある。特に、フライパンなどを用いた焼成により仕上げる場合には、蒸し焼きにすることで食材への火の通りが良くなるという効果も期待できる。ここで、工程ａにおいて混合される水または水含有液体の質量は、食材の質量に対して５〜１７質量％、特に８〜１０質量％とするのが好ましい。 Water is added to the food in step a with water or a water-containing liquid. Examples of the water-containing liquid include liquid foods or seasonings containing water such as milk and liquor. The hydration is performed so that the given water functions as a binder for forming a lump of clothing mix powder to be added in a later step. Moreover, there is an effect that the deep-fried food or the deep-fried food is finished more juicy by the addition of water. In particular, when finishing by baking using a frying pan or the like, the effect of improving the passage of fire to the food can be expected by steaming. Here, the mass of the water or water-containing liquid mixed in the step a is preferably 5 to 17% by mass, particularly 8 to 10% by mass with respect to the mass of the foodstuff.
唐揚げ様食品または唐揚げの材料となる食材としては、鶏肉、豚肉、牛肉などの食肉類、魚、イカ、タコなどの魚介類、およびゴボウ、レンコンなどの野菜類などが挙げられる。食材としては、食肉類が好ましく、特に鶏肉が最も好ましい。 Examples of the ingredients for fried foods or fried foods include meat such as chicken, pork and beef, seafood such as fish, squid and octopus, and vegetables such as burdock and lotus root. As the food, meat is preferable, and chicken is most preferable.
次に工程ｂで、工程ａで加水した食材に本発明の衣ミックス粉を混合すると、食材の表面に多数の塊状物が形成された状態で衣がつき、これによって後工程での加熱でクリスピーな食感がもたらされることになる。 Next, in step b, when the garment mix powder of the present invention is mixed with the food material hydrolyzed in step a, the garment is attached in a state in which a large number of lumps are formed on the surface of the food material. A good texture will be brought.
工程ｂにおいて、衣ミックス粉は、質量比で衣ミックス粉１に対して食材が２〜８の範囲となる量で食材に加えることが好ましい。この範囲の量であれば、衣ミックス粉中のα化した穀類の粉砕物が、その他の粉体原料および水分と一緒になって、後にクリスピーな食感をもたらす塊状物を適切な割合で形成することができる。 In step b, it is preferable that the clothing mix powder is added to the foodstuff in an amount such that the foodstuff is in the range of 2 to 8 with respect to the clothing mix powder 1 in terms of mass ratio. If the amount is within this range, the pulverized cereals in the garment mix powder, together with other powder ingredients and moisture, will form a suitable lump that provides a crispy texture later. can do.
工程ｂにおいて衣ミックス粉で被覆された食材は、工程ｃに移る前に比較的短時間、例えば５〜１５分間放置するとより好ましい。放置することにより、浸透圧の影響により食材から水分が滲出し、その水分が加水した水分に加わって、衣ミックス粉の食材への付着性をより高めることになる。 It is more preferable that the food material coated with the garment mix powder in the step b is left for a relatively short time, for example, 5 to 15 minutes before moving to the step c. By leaving it to stand, moisture exudes from the food material due to the influence of osmotic pressure, and the water content is added to the water content, thereby improving the adhesion of the clothing mix powder to the food material.
工程ｃにおいて、加熱は、加熱体に直接接触させて焼成するか、または油中でフライするかの少なくともいずれかにより行う。ただし、必要であれば、両方の加熱方法を併用してもよい。油中でフライした場合は、従来と同様の唐揚げを作ることができる。ただし、本発明の衣ミックス粉を用いた場合、α化した穀類の粉砕物を含まない従来の衣ミックス粉あるいは小麦粉などを用いた場合と比較して、クリスピーな食感を有する唐揚げが得られる。 In the step c, the heating is performed by at least one of firing in direct contact with the heating body or filing in oil. However, if necessary, both heating methods may be used in combination. When fried in oil, it is possible to make fried chicken as before. However, when the garment mix powder of the present invention is used, a deep-fried chicken with a crispy texture is obtained as compared with the case of using a conventional garment mix powder or wheat flour that does not contain a pulverized product of pregelatinized grains. It is done.
工程ｃにおいて加熱体に接触させて焼成すると、使用する油の量はごく少量となり、廃油をほとんど生じないため、環境保護の観点からも好ましい。また、得られた唐揚げ様食品に残存する油の量も比較的少なくなり、健康志向に即した食品とすることができる。本発明の方法を家庭内で行う場合、加熱体とはフライパンなどの家庭用の直接加熱可能な調理用具を意味する。本発明を工業的に行う場合、加熱体とは、例えば大面積を有する加熱金属板などである。 When it is fired in contact with the heating body in step c, the amount of oil to be used becomes very small and almost no waste oil is produced, which is preferable from the viewpoint of environmental protection. In addition, the amount of oil remaining in the resulting deep-fried food is relatively small, and the food can be made to be health-oriented. When the method of the present invention is carried out in the home, the heating body means a household cooking utensil such as a frying pan. When the present invention is industrially performed, the heating body is, for example, a heating metal plate having a large area.
家庭内でフライパンを用いて焼成を行う場合は、例えば次のような手順で行う。フライパンに適量のサラダ油を熱して、衣ミックス粉をまぶした食材（鶏肉など）を中火で１分間焼く。焼き色がついたら裏返して蓋をし、弱火で４分間焼く。蓋を取り、食材を返しながら火が通るまで弱火〜中火で４分間焼く。最後に火を強くすると、よりカリッと仕上がる。加熱時間は食材に応じて適宜調節すればよい。 When baking using a frying pan at home, for example, the following procedure is used. Heat a suitable amount of salad oil in a frying pan, and bake ingredients (such as chicken) that have been coated with garment mix powder over medium heat for 1 minute. When the color is baked, turn it over, cover, and bake for 4 minutes on low heat. Remove the lid and bake on low to medium heat for 4 minutes until the fire passes while returning the ingredients. When the fire is strengthened at the end, the result is more crisp. What is necessary is just to adjust a heating time suitably according to a foodstuff.
以下、実施例を用いて本発明をより詳細に説明するが、本発明はこれら実施例に限定されるものではない。 EXAMPLES Hereinafter, although this invention is demonstrated in detail using an Example, this invention is not limited to these Examples.
１．衣ミックス粉の調製
表１に記載の配合量に従って各原料を攪拌混合し、実施例１および２ならびに比較例の衣ミックス粉を調製した。
1. Preparation of garment mix powder Each raw material was stirred and mixed according to the blending amounts shown in Table 1, and the garment mix powders of Examples 1 and 2 and the comparative example were prepared.
２．唐揚げ様食品の調理および評価
皮あり鶏もも肉３００ｇをボールに計り込み、水３０ｇを入れて軽くかき混ぜた。そこに実施例１、２または比較例の衣ミックス粉を添加し、当該衣ミックス粉が鶏肉に付着するよう１分間程度菜箸で軽くかき混ぜ、その後５分間放置した。
2. Cooking and evaluation of fried chicken-like food The chicken thigh with 300 g was weighed in a bowl, and 30 g of water was added and lightly stirred. The clothing mix powder of Examples 1 and 2 or Comparative Example was added thereto, and was lightly stirred with chopsticks for about 1 minute so that the clothing mix powder adhered to the chicken, and then allowed to stand for 5 minutes.
フライパンにサラダ油大さじ２を入れて加熱し、衣が付いた鶏肉を中火で１分間焼いた。焼き色がついたのを確認してから鶏肉を裏返し、フライパンに蓋をして弱火で４分間焼いた。蓋を取り、鶏肉を返しながら火が通るまで弱火〜中火で４分間焼いて、唐揚げ様食品を得た。 Two tablespoons of salad oil were put in a frying pan and heated, and the chicken with clothes was baked on medium heat for 1 minute. After confirming that the color was baked, the chicken was turned over, the frying pan was covered and baked on low heat for 4 minutes. The lid was taken out and baked on low to medium heat for 4 minutes until the fire passed while returning the chicken, to obtain a deep-fried food.
それぞれの唐揚げ様食品につき官能評価を行った。官能評価は１２人のパネラーが下記の基準に従って５点評価で実施した。官能評価の結果を表２に示す。 Sensory evaluation was performed on each fried food. The sensory evaluation was carried out by 12 panelists according to the following criteria with a 5-point evaluation. The results of sensory evaluation are shown in Table 2.
＜官能評価基準＞
衣の食感：５点「非常にクリスピーである」
１点「クリスピーな食感ではない」
総合評価：５点「非常に好ましい」
１点「好ましくない」
<Sensory evaluation criteria>
Texture of clothing: 5 points “very crispy”
1 point "not a crispy texture"
Overall rating: 5 points “Very favorable”
1 point “not good”
官能評価の結果、実施例１および実施例２の衣ミックス粉を用いて調理した唐揚げ様食品は、比較例の衣ミックス粉を用いたものよりも高い評価を得た。特に実施例１の衣ミックス粉を用いたものの評価が高かった。こうした評価の違いは、α化した小麦の粉砕物の配合の有無によるものであると推察された。 As a result of sensory evaluation, the fried chicken-like food cooked using the garment mix powder of Example 1 and Example 2 obtained higher evaluation than that using the garment mix powder of the comparative example. Particularly, the evaluation using the garment mix powder of Example 1 was high. It was speculated that the difference in evaluation was due to the presence or absence of blended crushed wheat flour.
３．加水混合後の粒度分布測定
表１に記載のとおり配合した実施例１、実施例２および比較例のそれぞれの衣ミックス粉に水３０ｇを加えて、家庭用小型ミキサー（Cuisinart DLC10 PRO）で１０秒間攪拌した。得られた混合物の粒度分布を篩い分け法により測定した。結果を表３に示す。
3. Measurement of particle size distribution after mixing with water Add 30 g of water to each of the mix powders of Example 1, Example 2 and Comparative Example blended as shown in Table 1, and use a small household mixer (Cuisinart DLC10 PRO) for 10 seconds. Stir. The particle size distribution of the obtained mixture was measured by a sieving method. The results are shown in Table 3.
測定の結果、実施例１および実施例２の衣ミックス粉では、比較例のものよりも塊状物が多く形成されることがわかった。中でも、実施例１の衣ミックス粉は目開き４．０ｍｍオンとなるものが最も多く、直径４．０ｍｍ以上の塊状物が多く形成されていることがわかった。大きい塊状物が多いほど、フライパンで焼いた後、あるいは油で揚げた後にクリスピーな食感が感じられやすいものと考えられる。 As a result of the measurement, it was found that the garment mix powders of Example 1 and Example 2 formed more agglomerates than those of the comparative example. Among them, it was found that the clothing mix powder of Example 1 had the largest number of meshes with an opening of 4.0 mm, and many agglomerates having a diameter of 4.0 mm or more were formed. The larger the mass, the easier it is to feel a crispy texture after baking in a frying pan or fried in oil.
４．従来の唐揚げ調理法における使用
実施例１の衣ミックス粉を用いて、上記と同じ方法で衣付けした鶏肉を１８０℃のサラダ油で３０秒間揚げたところ、フライパンを用いて調理したものとほぼ同様の、クリスピーな衣を有する唐揚げが得られた。
4). In the conventional deep-fried cooking method, using the garment mix powder of Example 1, chicken fried with the same method as above was fried with 180 ° C. salad oil for 30 seconds, which was almost the same as that cooked using a frying pan. A fried chicken with crispy clothing was obtained.
Claims (5)
小麦粉、澱粉、およびそれらのα化物から選択される材料を全質量に対して１５〜４０質量％含む、衣ミックス粉。 10-50% by mass of pulverized cereals containing 10% by mass or more of granular material having a mesh size of 3.0 mm pass and 500 μm on the basis of the total mass, and
A clothing mix powder comprising 15 to 40% by mass of a material selected from wheat flour, starch, and pregelatinized products thereof based on the total mass .
ａ．食材と、水または水含有液体とを混合して、食材に加水する工程、
ｂ．工程ａによる加水後の食材と、請求項１または２に記載の衣ミックス粉とを混合して、食材を衣ミックス粉で被覆する工程、および
ｃ．工程ｂで得られた衣ミックス粉で被覆された食材を、加熱体に直接接触させて焼成するか、または油中でフライする工程
を含む、前記方法。 A method for producing a deep-fried food or deep-fried food,
a. Mixing the ingredients with water or a water-containing liquid and adding them to the ingredients;
b. Mixing the food material after hydration in step a and the garment mix powder according to claim 1 or 2 to coat the food material with the garment mix powder; and c. The said method including the process of baking the foodstuff coat | covered with the clothing mix powder obtained at the process b in direct contact with a heating body, or fried in oil.
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| JP2589483B2 (en) * | 1987-03-23 | 1997-03-12 | 日東製粉株式会社 | Mix powder for fried chicken |
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Free format text: JAPANESE INTERMEDIATE CODE: R250 |
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| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
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| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |