JP5755468B2 - Fried chicken manufacturing method - Google Patents
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- JP5755468B2 JP5755468B2 JP2011048599A JP2011048599A JP5755468B2 JP 5755468 B2 JP5755468 B2 JP 5755468B2 JP 2011048599 A JP2011048599 A JP 2011048599A JP 2011048599 A JP2011048599 A JP 2011048599A JP 5755468 B2 JP5755468 B2 JP 5755468B2
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- 240000005856 Lyophyllum decastes Species 0.000 title claims description 11
- 235000013194 Lyophyllum decastes Nutrition 0.000 title claims description 11
- 238000004519 manufacturing process Methods 0.000 title claims description 11
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- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
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- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 description 1
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- Grain Derivatives (AREA)
Description
本発明は、から揚げの製造方法に関する。詳細には、特定の水分含量および大きさを有するパン粉を含有する新規なまぶしタイプのから揚げ用ミックスを用いることで、衣のボリュームがあり、かつ従来のから揚げには無い凹凸があり、しかもクリスピーな食感で吸油感がない（油っぽさを感じない）から揚げの製造方法に関する。 The present invention relates to a method for manufacturing fried chicken. Specifically, by using a novel mix of frying type that contains bread crumbs with a specific moisture content and size, there is a volume of clothing and irregularities that are not found in conventional frying, The present invention relates to a method for producing deep-fried food that has a crispy texture and does not feel oily (does not feel oily).
従来、から揚げの調理にあたっては、鶏肉、豚肉、牛肉などの畜肉類や魚介類などの具材を調味液に漬け込んで、具材に調味液を浸み込ませた後に、穀粉などの衣を付着させて、油で揚げる方法が、一般に採用されてきた。この方法では、具材を調味液に漬け込むことで具材の保水力が高まり、油で揚げた際にジューシー感のある良好なから揚げを得ることができるが、調味液の調製および調味液への具材の漬け込みが必要であり、手間と時間がかかる。そこで、から揚げの調理を簡単に行うために、具材に味付けされたから揚げ粉を直接まぶして油で揚げるだけのまぶしタイプのから揚げ粉が種々開発されてきており、から揚げを極めて簡単に、かつ短時間に調理することができるようになった。しかし、従来のまぶしタイプのから揚げ粉では、外観も単調で、衣のボリュームが出なかった。 Conventionally, when cooking fried chicken, immerse ingredients such as chicken, pork, beef and other meat and seafood in the seasoning liquid, soak the seasoning liquid in the ingredients, and then add clothes such as flour. The method of adhering and frying has been generally employed. In this method, the ingredients are soaked in the seasoning liquid to increase the water-holding power of the ingredients, and when fried in oil, it is possible to obtain a fried food that has a juicy feeling, but the preparation of the seasoning liquid and the seasoning liquid It is necessary to immerse the ingredients, which takes time and effort. Therefore, in order to easily cook fried chicken, various types of fried powder have been developed that are simply sprinkled with fried powder that has been seasoned to the ingredients and then fried in oil. And it became possible to cook in a short time. However, with the conventional glaze type fried powder, the appearance was monotonous and the volume of the clothes did not come out.
衣にボリュームを出すために、揚げ種にバッターを付けた後、まぶしタイプのから揚げ粉をより多く付着させる工程をとることがあるが、製造工程が増えるだけで、充分満足できる外観でボリューム感のあるから揚げは得られない。 In order to increase the volume of clothing, after adding batter to the frying seed, it may take a process of attaching more frying powder from the type of fried type, but only by increasing the manufacturing process, the volume feeling with a satisfactory appearance There is no fried food.
また、衣にボリュームを出すために、乾燥した粒状食品素材をから揚げ粉に混合することも行われているが、粒が大きくなるほど食感が硬くなり、乾燥した粒状食品素材が均一に付着せず、期待される程のボリュームは出なかった。 In addition, in order to increase the volume of clothes, dry granular food ingredients are mixed with fried flour. However, the larger the grains, the harder the texture, and the dry granular food ingredients adhere uniformly. The volume was not as high as expected.
一方、パン粉をから揚げ粉に混合する技術として、特許文献１には、グルテンを形成させず、揚げ種の水分を吸収して、冷凍から揚げを効率良く生産できる衣ミックス粉として、５０〜２００メッシュの微細パン粉を含む冷凍から揚げ用衣ミックス粉が記載されている。しかし、この微細パン粉を含む方法では、その外観や食感の点で十分とはいえない。 On the other hand, as a technique for mixing bread crumbs with fried flour, Patent Document 1 discloses that 50-200 garment mix powders that can efficiently produce fried food from frozen by absorbing moisture of the fried seed without forming gluten. Frozen to deep-fried garment mix powder containing fine bread crumbs of mesh is described. However, this method containing fine bread crumbs is not sufficient in terms of appearance and texture.
また、特許文献２には、容易にから揚げの表面にゴツゴツとした凹凸ができ、さっくりとした食感のから揚げを提供することを目的として、幅２〜５ｍｍの植物粒状蛋白やパン粉等のフライ可能な食用粒状物を、水溶きタイプでは５％以上、まぶしタイプでは２％以上混合したから揚げ粉が提案されている。しかし、このから揚げ粉では、幅２〜５ｍｍの食用粒状物を含むまぶしタイプであっても、粒状物の均一な付着という従来からの問題を解決できず、その外観や食感の点でも十分とはいえない。 Further, Patent Document 2 discloses a vegetable granular protein or bread crumb having a width of 2 to 5 mm, etc. for the purpose of providing fried food with a rough texture that can be easily roughened on the surface of fried food. Fried flour has been proposed because edible granulated foods are mixed with 5% or more in the water-soluble type and 2% or more in the spray type. However, the fried flour does not solve the conventional problem of uniform adherence of particulate matter, even if it is a dust type containing edible particulate matter with a width of 2 to 5 mm, and its appearance and texture are sufficient. That's not true.
従って、本発明の目的は、衣のボリュームがあり、かつ従来のから揚げには無い凹凸があり、しかもクリスピーな食感で吸油感がないから揚げを製造する方法を提供することにある。 Accordingly, an object of the present invention is to provide a method for producing fried foods, which has a garment volume, has irregularities that are not found in conventional fried foods, and has a crispy texture and no oil absorption.
本発明は、穀粉類および／または澱粉類を主として含有するから揚げ粉９５〜４０質量部に対して、水分含量が２０〜４０質量％で、かつ大きさが５ｍｍ以上のパン粉を５〜６０質量部混合してから揚げ用ミックスとし、該から揚げ用ミックスを具材に付着させ、ついで油揚げすることを特徴とするから揚げの製造方法を提供することにより、上記目的を達成したものである。 Since the present invention mainly contains flour and / or starch, 5 to 60 mass of bread crumbs having a water content of 20 to 40 mass% and a size of 5 mm or more with respect to 95 to 40 mass parts of fried flour. The above object is achieved by providing a method for producing fried food, characterized in that the fried mix is adhering to the ingredients after being partially mixed and then fried on the ingredients.
本発明によれば、衣のボリュームがあり、かつ従来のから揚げには無い凹凸があり、しかもクリスピーな食感で吸油感がないから揚げを提供することができる。 ADVANTAGE OF THE INVENTION According to this invention, since there is the volume of clothes and the unevenness | corrugation which is not in conventional friedness, and there is no oil absorption feeling with a crispy texture, fried food can be provided.
本発明のから揚げの製造方法は、まぶしタイプのから揚げの製造方法であり、小麦粉および／または澱粉類を主として含有するから揚げ粉９５〜４０質量部に対して、水分含量が２０〜４０質量％で、かつ大きさが５ｍｍ以上のパン粉を５〜６０質量部混合してなるから揚げ用ミックスを用いることを特徴とする。 The method for producing fried karaage according to the present invention is a method for producing fried karaage, which mainly contains wheat flour and / or starch, so that the water content is 20 to 40 mass with respect to 95 to 40 mass parts of fried flour. %, And 5 to 60 parts by mass of bread crumbs having a size of 5 mm or more are used, so that a frying mix is used.
本発明で用いる上記パン粉としては、生パン粉、セミドライパン粉、乾燥パン粉のいずれでもよいが、セミドライパン粉や乾燥パン粉の場合には、必要に応じて、水を噴霧するなどして、水分含量を２０〜４０質量％に調節する必要がある。なお、一般に水分含量は、生パン粉で３５質量％程度、セミドライパン粉で２０〜２６質量％程度、乾燥パン粉で６〜１３質量％程度である。 The bread crumbs used in the present invention may be any of raw bread crumbs, semi-dried bread crumbs, and dried bread crumbs. In the case of semi-dried bread crumbs or dried bread crumbs, the water content is set to 20 by spraying water as necessary. It is necessary to adjust to -40 mass%. In general, the moisture content is about 35% by weight for raw bread crumbs, about 20 to 26% by weight for semi-dry bread crumbs, and about 6 to 13% by weight for dry bread crumbs.
本発明においては、生パン粉またはセミドライパン粉を用いることが好ましい。ここでいう好ましく用いられる生パン粉またはセミドライパン粉は、常法により製造された後、水の噴霧などによる水分含量調節をしていないものである。同じ水分含量であれば、水の噴霧などによる水分含量調節をしたセミドライパン粉や乾燥パン粉よりも、水分含量調節をしていない生パン粉またはセミドライパン粉をそのまま用いる方が好ましい。 In the present invention, it is preferable to use raw bread crumbs or semi-dry bread crumbs. The bread crumbs or semi-dry bread crumbs preferably used here are those prepared by a conventional method and not adjusted for water content by spraying water or the like. If the moisture content is the same, it is preferable to use raw bread crumbs or semi-dried bread crumbs that are not adjusted for moisture content, rather than semi-dried bread crumbs or dried bread crumbs that have been adjusted for water content by spraying water.
本発明で用いる上記パン粉は、水分含量が２０〜４０質量％、好ましくは２３〜３７質量％である。パン粉の水分含量が２０質量％未満であると、パン粉を混合するから揚げ粉成分とパン粉が分離して均一な付着ができなくなり、４０質量％を超えると、素材にまぶし難いだけでなく、パン粉が潰れて硬くなったり、吸油が増えてベタつく。 The bread crumbs used in the present invention have a water content of 20 to 40% by mass, preferably 23 to 37% by mass. If the water content of the bread crumb is less than 20% by mass, the bread crumbs are mixed, so that the frying component and the bread crumb are separated and cannot be evenly adhered. Crushed and hardened, oil absorption increased and sticky.
本発明では、上記パン粉として、大きさ（サイズ）が５ｍｍ以上のものを用いることが必要であり、パン粉の大きさは好ましくは７ｍｍ以上、より好ましくは１０ｍｍ以上である。パン粉の大きさが５ｍｍ未満であると、得られるから揚げの外観にボリューム感がなく、食感も劣る。また、パン粉の大きさは、好ましくは２５ｍｍ以下、より好ましくは２０ｍｍ以下である。パン粉の大きさが２５ｍｍを超えると、揚げ種に均一に付着させることが困難になることがある。 In the present invention, it is necessary to use a bread crumb having a size (size) of 5 mm or more, and the bread crumb is preferably 7 mm or more, more preferably 10 mm or more. If the bread crumb size is less than 5 mm, the resulting deep-fried appearance has no voluminous feel and poor texture. Moreover, the size of bread crumbs is preferably 25 mm or less, more preferably 20 mm or less. If the size of the bread crumb exceeds 25 mm, it may be difficult to uniformly adhere to the fried seeds.
なお、本発明でいう大きさ（サイズ）が５ｍｍ以上とは、１粒１粒のパン粉において、最大幅を有する部分が５ｍｍ以上という意味であり、大きさ（サイズ）が５ｍｍ以上のパン粉とは、当該サイズのパン粉を少なくともパン粉全量に対して８０質量％含有するものである。 The size (size) of 5 mm or more in the present invention means that the breadth of each grain has a maximum width of 5 mm or more, and breadcrumbs having a size (size) of 5 mm or more. The bread crumbs of the size are contained at least 80% by weight with respect to the whole bread crumbs.
本発明において、上記パン粉を混合するから揚げ粉としては、まぶしタイプのから揚げ粉として従来用いられているものを適宜使用することができる。具体的には、小麦粉や米粉、コーンフラワー等の穀粉や各種澱粉を主として（好ましくはから揚げ粉中に８０質量％以上）含有するから揚げ粉であればよく、該から揚げ粉は、さらに副原料として、例えば、油脂、増粘多糖類、卵粉や大豆蛋白、乳蛋白等の蛋白素材、食塩、糖類、香辛料、膨張剤、乳製品、粉末醤油やグルタミン酸ナトリウム等の調味料、パプリカ色素等の色素を適宜含有することもできる。 In this invention, since the said bread crumbs are mixed, what is conventionally used as a fried powder of a glaze type can be used suitably as fried flour. Specifically, since it mainly contains flour (such as wheat flour, rice flour, corn flour) and various starches (preferably 80% by mass or more in the fried flour), the fried flour may be further subsidized. Examples of raw materials include fats and oils, thickening polysaccharides, protein materials such as egg powder, soy protein, and milk protein, salt, saccharides, spices, swelling agents, dairy products, seasonings such as powdered soy sauce and sodium glutamate, paprika pigments, etc. These dyes can also be contained as appropriate.
本発明においては、上記から揚げ粉９５〜４０質量部、好ましくは９０〜５０質量部に対して、上記パン粉５〜６０質量部、好ましくは１０〜５０質量部を混合したものをから揚げ用ミックスとして用いる。パン粉の量が５質量部より少ないと、得られるから揚げの外観にボリューム感がなく、食感も劣る。パン粉の量が６０質量部より多いと、外観のボリューム感は出るが、食感のクリスピーさに欠け、また、具材からパン粉やから揚げ粉が脱落しやすくなる。 In the present invention, 95 to 40 parts by mass, preferably 90 to 50 parts by mass of the above-described deep-fried flour is mixed with 5 to 60 parts by mass, preferably 10 to 50 parts by mass of the bread crumb. Used as When the amount of bread crumbs is less than 5 parts by mass, the resulting fried appearance has no volume and the texture is poor. When the amount of bread crumbs is more than 60 parts by mass, the appearance is voluminous but lacks the crispy texture, and the bread crumbs and the deep-fried powder easily fall off from the ingredients.
本発明において、上記から揚げ用ミックスは、従来のまぶしタイプのから揚げ粉と同様にして用いて具材（揚げ種）に付着させる。該具材としては、特に制限はなく、例えば、鶏肉などの畜肉類、アジ、サンマなどの魚介類、野菜類などが挙げられる。これらの具材は、必要に応じて、上記から揚げ用ミックスをまぶす前に、調味液等で味付けをするなど、前処理を行ってもよい。また、本発明では、具材をバッター液に浸した後に、上記から揚げ用ミックスをまぶしても構わないが、バッター液を用いずに、具材（前処理したものを含む）に直接上記から揚げ用ミックスをまぶすことが好ましい。本発明では、バッター液を用いずに、具材に直接上記から揚げ用ミックスをまぶすだけで、容易に、外観にボリューム感があり、食感も良好なから揚げを得ることができる。なお、バッター液を用いる場合は、従来のまぶしタイプのから揚げ粉に用いることができるバッター液であればよい。 In the present invention, the above-mentioned frying mix is used in the same manner as a conventional drapery type fried powder and is attached to ingredients (fried seeds). The ingredients are not particularly limited, and examples thereof include livestock such as chicken, fish and shellfish such as horse mackerel and saury, and vegetables. If necessary, these ingredients may be pretreated, for example, seasoned with a seasoning liquid before the frying mix is sprinkled from above. Further, in the present invention, after the ingredients are dipped in the batter liquid, the frying mix may be applied from the above, but the ingredients (including those pretreated) are directly applied to the ingredients without using the batter liquid. It is preferable to dust the frying mix. In the present invention, fried food can be easily obtained by simply sprinkling the above-mentioned frying mix directly on the ingredients without using the batter liquid, since the appearance has a voluminous feel and good texture. In addition, when using a batter liquid, what is necessary is just a batter liquid which can be used for fried powder from the conventional glaze type.
上記から揚げ用ミックスを付着させた具材は、そのまま直ぐに油ちょうしてもよいが、冷蔵ないし冷凍保存後に油ちょうしてもよい。本発明において、油ちょう条件は、特に制限はなく、具材の種類などに応じて適宜決定できるが、通常、油の温度を１７０〜１８０℃、揚げ時間を３〜７分間とするとよい。また、油ちょう後に、室温でまたは冷蔵ないし冷凍で保存し、電子レンジなどで再加熱した後、喫食に供してもよい。 The ingredients to which the frying mix is attached may be immediately oiled as they are, or may be oiled after refrigeration or frozen storage. In the present invention, the oiling conditions are not particularly limited and can be appropriately determined according to the type of ingredients, etc. Usually, the oil temperature is preferably 170 to 180 ° C. and the frying time is 3 to 7 minutes. In addition, after squeezing the oil, it may be stored at room temperature or refrigerated or frozen, reheated in a microwave oven, etc., and then used for eating.
以下、実施例等を挙げて、本発明をさらに詳細に説明するが、本発明はこれらの実施例等によって制限されるものではない。 EXAMPLES Hereinafter, although an Example etc. are given and this invention is demonstrated further in detail, this invention is not restrict | limited by these Examples.
〔実施例１〜３および比較例１〜３〕パン粉の量の検討
まぶしタイプのから揚げ粉（小麦粉；６９．９質量％、馬鈴薯澱粉；２０質量％、食塩；５質量％、ぶどう糖；１質量％、粉末醤油；１質量％、香辛料；３質量％および色素；０．１質量％）と、大きさ７ｍｍの生パン粉（水分含量：３５質量％）とを下記の表１に示す割合で混合して、から揚げ用ミックスを作成した。
鶏モモ肉を３０ｇの大きさに切断し、上記から揚げ用ミックスをまぶして付着させた後、室温で約３分間放置した。次いで、から揚げ用ミックスを付着させた鶏肉を１７０℃に熱した大豆油で４分間揚げ、鶏肉のから揚げを得た。
得られたから揚げを表２の評価基準により１０名のパネラーで評価した。その結果の平均点を表１に示す。
[Examples 1 to 3 and Comparative Examples 1 to 3] Examination of the amount of bread crumbs Fried rice flour (wheat flour; 69.9 mass%, potato starch; 20 mass%, salt; 5 mass%, glucose; 1 mass) 1%, powdered soy sauce; 1% by mass, spices; 3% by mass and pigment; 0.1% by mass) and raw bread crumbs having a size of 7 mm (water content: 35% by mass) are mixed in the proportions shown in Table 1 below. And made a fried mix.
Chicken thigh was cut into a size of 30 g, and the fried mix was applied from the above to adhere and then left at room temperature for about 3 minutes. Next, the chicken with the fried chicken mix attached was fried in soybean oil heated to 170 ° C. for 4 minutes to obtain fried chicken.
The obtained fried food was evaluated by 10 panelists according to the evaluation criteria shown in Table 2. The average score of the results is shown in Table 1.
〔実施例４〜６および比較例４〕パン粉の大きさの検討
下記の表３に示す大きさの生パン粉（水分含量：３５質量％）を用意した。実施例１で用いたまぶしタイプのから揚げ粉５０質量部と、生パン粉５０質量部とを混合して、から揚げ用ミックスを作成した。
鶏モモ肉を３０ｇの大きさに切断し牛乳に浸した後、上記から揚げ用ミックスをまぶして付着させ、室温で約３分間放置した。次いで、から揚げ用ミックスを付着させた鶏肉を１７０℃に熱した大豆油で４分間揚げ、鶏肉のから揚げを得た。
得られたから揚げを表２の評価基準により１０名のパネラーで評価した。その結果の平均点を表３に示す。
[Examples 4 to 6 and Comparative Example 4] Examination of bread crumb size Raw bread crumbs (water content: 35 mass%) having the sizes shown in Table 3 below were prepared. A mix for fried was made by mixing 50 parts by mass of Karaage-type fried flour used in Example 1 and 50 parts by mass of raw bread crumbs.
Chicken leg meat was cut into a size of 30 g and soaked in milk, and then the fried mix was sprinkled and adhered from above and left at room temperature for about 3 minutes. Next, the chicken with the fried chicken mix attached was fried in soybean oil heated to 170 ° C. for 4 minutes to obtain fried chicken.
The obtained fried food was evaluated by 10 panelists according to the evaluation criteria shown in Table 2. The average score of the results is shown in Table 3.
〔実施例７〜８および比較例５〜６〕パン粉の水分含量の検討
生パン粉（水分含量：３５質量％）の代わりに、セミドライパン粉（水分含量：２６質量％、実施例７）、乾燥パン粉（水分含量：１３．５質量％、比較例５）、該乾燥パン粉に水を噴霧して水分含量３５質量％としたもの（実施例８）、および上記乾燥パン粉に水を噴霧して水分含量４５質量％としたもの（比較例６）をそれぞれ用いた以外は、実施例５と同様にして、から揚げを得た。尚、パン粉の大きさは全て１０ｍｍとした。
得られたから揚げを表２の評価基準により１０名のパネラーで評価した。その結果の平均点を表４に示す。なお、参考のため、表４には実施例５の結果も記載する。
[Examples 7 to 8 and Comparative Examples 5 to 6] Examination of water content of bread crumbs Semi-dry bread crumbs (water content: 26% by weight, Example 7) instead of fresh bread crumbs (water content: 35% by weight), dried bread crumbs (Moisture content: 13.5% by mass, Comparative Example 5), the dried bread crumbs sprayed with water to give a moisture content of 35% by mass (Example 8), and the dried bread crumbs were sprayed with water to contain the moisture content. Fried chicken was obtained in the same manner as in Example 5 except that 45% by mass (Comparative Example 6) was used. The bread crumbs were all 10 mm in size.
The obtained fried food was evaluated by 10 panelists according to the evaluation criteria shown in Table 2. The average score of the results is shown in Table 4. For reference, Table 4 also shows the results of Example 5.
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