JP6306398B2 - A mix for fried chicken - Google Patents

Description

  TECHNICAL FIELD The present invention relates to a mix for fried chicken (dried fried powder) that is used by directly dusting seeds without mixing with water. More specifically, the present invention relates to an eyebrow type fried chicken mix that can provide fried food easily because it has a good texture for both clothes and deep-fried and has little deterioration over time after production.

  Fried chicken is a general term for foods obtained by attaching garments to frying seeds, which are ingredients, and oiling them. Generally, fried chicken has a feature that its clothes are thinner than tempura obtained by the same cooking method. In the production of fried chicken, a method is generally adopted in which the seeds such as meat are dipped in the seasoning liquid as they are, and then the clothes such as flour are adhered and oiled. For the deep-fried tofu, a juicy and good texture is required. As a method of giving such a juicy feeling to the deep-fried seeds, there are known methods of soaking the deep-fried seeds in sake, mirin, fruit vinegar, etc. Yes. However, when manufacturing fried food after using the pickled liquid, it is necessary to adjust the time of pickling, and after removing the seeds from the pickled liquid, the excess pickled liquid is wiped off, and then the fried powder and other clothing materials There is a problem that the operation is complicated.

  Various materials have been proposed so far, such as a soaking solution, for pre-treatment materials for frying seeds before cooking oil. For example, Patent Document 1 describes a batter mix for frying because it contains a fermented seasoning powder obtained by pulverizing fruit vinegar or the like as a pretreatment material that can solve the above problems in the case of using a pickled liquid. In addition, it is also described that this batter mix can be directly used for frying.

  Patent Document 2 discloses a modification for flying batter of an oil-in-water emulsion having a pH of 5 or less, which contains volatile edible acids such as sucrose fatty acid ester or polyglycerin fatty acid ester, polymer electrolyte, cooking oil and rice vinegar. Agents are described. Patent Document 3 proposes a fried food batter containing vinegar such as apple vinegar or grape vinegar or acetic acid and a thickening polysaccharide. The flying batter modifier described in Patent Document 2 and the fried food batter described in Patent Document 3 are both prepared in a liquid state and attached to the seeds, and are not so-called “splash-type mixes”. Similar to the soaking solution, there is a problem that the operation is complicated.

  In addition, it has been conventionally performed to soften the meat quality by applying a proteolytic enzyme (protease) to meat and partially degrading it. Patent Document 4 discloses a proteolytic enzyme in the form of fried rice flour. The raw material for cooking meat is described.

JP 2007-282575 A JP 2002-112722 A Japanese Patent Laid-Open No. 10-327789 JP-A-5-252911

  An object of the present invention relates to an eyebrow-type fried chicken mix that has a good texture for both clothes and deep-fried and can be easily manufactured fried because there is little deterioration over time after production.

  In order to solve the above-mentioned problems, the present inventors have made various studies on the types of blending components of the mix, the blending composition, and the like regarding the mix for fried chicken. As a result, using a fruit-derived fermented seasoning and a glycerin fatty acid ester, and adjusting the pH of the fruit-derived fermented seasoning to an acidic region or an alkaline region, a mix for fried eggplant type that can solve the above problems is obtained. It was found that it was obtained.

  This invention was made | formed based on the said knowledge, 0.1-5 mass% of fermented seasoning powders which are fruit origin and whose pH is 3-6 or 8-11, and 0.1-3 mass of glycerol fatty acid ester. Is a mix for fried chicken of the type that includes

  According to the fried chicken mix of the present invention, both the clothes and the fried seeds have a good texture, and since there is little deterioration over time after production, fried food can be easily produced. The fried chicken mix according to the present invention is a so-called fried type fried powder, which can be directly fried without mixing with water, and can be fried in a simple operation just by oiling it. it can. The deep-fried chicken made in this way has a crunchy and crisp texture, and the deep-fried portion is soft, soaked in taste and succulent and has a good texture. Moreover, deep-fried fries are less likely to lose quality over time after fried.

The fried chicken mix according to the present invention is a so-called “splash type” fried chicken mix, which is powdered at room temperature and normal pressure, that is, powdery or granular. Here, the “brightening type” is a mix for frying because it is used by spraying seeds without mixing with water. “Brushing” is an operation of adhering the mix (powder) as it is to the surface of the frying seed. For example, 1) The operation of sprinkling the mix from above the frying seed, 2) The mix and the frying seed in the bag These operations include the operation of adding and shaking with the opening of the bag closed, and 3) the operation of spreading the mix over a relatively wide range on a dish and the like, and rolling the seeds on the spread mix. It is not limited to the operation.

  However, the fried mix of the present invention can be applied not only to the method of using it by seeding, but also to the method of using it by mixing it with water and attaching it to the seed. However, since the effect of the fried mix of the present invention is limited in the method of preparing the dressing, the disadvantage of the method of sprinkling the mix on the seeds, for example, the fried oil is easily contaminated (mixed powder) Except for the case where it is easy to scatter in the surroundings, the use method of the fried mix according to the present invention is preferably a method of using it by sprinkling the seeds without mixing with water.

  The fried mix of the present invention contains a fruit-derived fermented seasoning powder. The fermented seasoning powder derived from fruit used in the present invention is obtained by pulverizing a fermented fruit product obtained by fermenting a fruit. Examples of fruits that can be used include apples, grapes, peaches, and strawberries. A fermented fruit product can be produced by using these fruit raw materials as they are or as a fruit juice, and fermenting them by adding bacteria according to the purpose, such as koji molds, yeasts, acetic acid bacteria, and lactic acid bacteria. Specific examples of the fermented fruit include fruit liquor or fruit vinegar. The fruit-derived fermented seasoning powder is obtained by removing the solvent (moisture) from the fermented fruit product thus obtained by a known method such as concentration under reduced pressure, lyophilization, or filtration. The fermented fruit products include alcohol fermented products, fermented acetic acid products, fermented lactic acid products and the like depending on the fermentation method, but the fermentation method is not particularly limited, and any of these fermented products can be used in the present invention. In the present invention, one type of fruit-derived fermented seasoning powder may be used, or two or more types may be used in combination. In particular, fruit alcohol fermented product or acetic acid fermented product powder is preferably used in the present invention as a fermented seasoning powder derived from fruit.

  The fruit-derived fermented seasoning powder used in the present invention has a pH of 3 to 6, preferably 3.5 to 5.5, or a pH of 8 to 11, preferably 8.5 to 10.5. It is in. The pH of the fermented seasoning powder here is the pH when the fermented seasoning powder is made into a 4% (w / v) aqueous solution. The fermented seasoning powder is a component that particularly acts on the seeding of the deep-fried tofu. By using the fermented seasoning powder derived from the fruit having a pH in the above range as a component of the fried mix, the frying is soft. As a result, the seeds are well soaked in the deep-fried seeds so that a juicy and good texture can be obtained. In particular, fermented seasoning powders derived from fruits and having a pH of 8 to 11 are preferably used in the present invention because they are excellent in the texture improvement effect of deep-fried seeds. If the pH of the fruit-derived fermented seasoning powder is out of the above range, the effect of improving the texture of fried seeds cannot be obtained sufficiently. A known method can be used for adjusting the pH of the fermented seasoning powder. For example, the pH can be adjusted using a pH adjuster or a pH buffer.

  Content of fermented seasoning powder is 0.1-5 mass% with respect to the total mass of the mix for fried chicken of this invention. If the content of the fermented seasoning powder is less than 0.1% by mass, the effect of making the deep-fried seeds soft and succulent decreases, and if it exceeds 5% by mass, the texture becomes sticky. The content of the fermented seasoning powder is preferably 0.3 to 3% by mass.

  The fried mix of the present invention further contains a glycerin fatty acid ester in addition to the fermented seasoning powder. The glycerin fatty acid ester is a mono- or diester of glycerin and a fatty acid, and a glycerin fatty acid ester that can be used for food can be used, and a commercially available product may be used.

  Content of glycerol fatty acid ester is 0.1-3 mass% with respect to the total mass of the fried mix of this invention. If the content of the glycerin fatty acid ester is less than 0.1% by mass, the effect of making the seeds soft and succulent decreases, and if it exceeds 3% by mass, the texture becomes sticky. The content of glycerin fatty acid ester is preferably 0.2 to 2% by mass.

  The fried mix of the present invention may contain other components than the fermented seasoning powder and the glycerin fatty acid ester, if necessary. As this other component, a component that can be usually blended in the fried mix can be used without particular limitation, for example, swelling agent, egg powder, thickener, salt, powdered soy sauce, other fermentation not derived from fruit Seasonings, sugars, powdered miso, amino acids and other seasonings, spices, fragrances, nutritional ingredients such as vitamins, coloring agents, powdered oils and fats, etc., and fried characteristics (eg Chinese, Japanese, Western) etc. Depending on, one of these can be used alone or in combination of two or more.

  The fried mix according to the present invention may contain a clothing material. Flour can be used as the clothing material. As flours, flours (for example, strong flours, medium flours, weak flours, durum flours), rice flours, rye flours and other flours; starches, and the like are used alone or in combination of two or more. Can do.

  In addition, as the clothing material, a baked product, a pulverized dough, a baked dough pulverized product, a granulated product, etc., which are made from flours, can be used. Use of these as clothing materials is preferable because the crunchy texture of the clothing in fried chicken can be improved and the stickiness of the clothing over time can be reduced. The fired product is obtained by heating flours at 105 to 200 ° C. The dough pulverized product is a product obtained by adding water to flour and preparing the dough prepared according to an ordinary method after drying and / or heat treatment. In the production of the dough pulverized product, the dough drying process is preferably a process of setting the moisture content of the dough to 5 to 17%, and the dough heating process is preferably a process of heating the dough at 105 to 170 ° C. . The granulated product is one or more selected from the group consisting of one or a combination of a plurality of flours, or one or two or more flours, dextrin, starch and sugar. The combination of and is granulated. As a method for granulating flour and the like, a known method such as fluidized bed granulation, hydrogranulation, or spray drying can be employed. The content of the clothing material is preferably about 50 to 99.8% by mass with respect to the total mass of the fried mix of the present invention.

  The fried chicken mix of the present invention can be used for deep-fried chickens, pigs, cows, sheep, goats and other livestock meats such as seafood, and seafood, and particularly preferably for livestock meats. it can. In order to produce fried food after using the fried chicken mix of the present invention, the mix may be directly adhered to the deep-fried seeds and oiled. Although the adhesion amount of the mix with respect to deep-fried seeds should just change suitably in consideration of the kind of deep-fried seed, the characteristic of a mix, etc., generally it is 5-30g with respect to 100g deep-fried.

  EXAMPLES Hereinafter, although an Example is given and this invention is demonstrated further in detail, this invention is not restrict | limited by a following example.

[Examples 1 to 9 and Comparative Examples 1 to 4]
Fermented seasoning powder derived from fruit, glycerin fatty acid ester (trade name “Sofmeal Alpha” manufactured by Kao Corporation), seasoning mix, flour (made by Nisshin Flour Milling Co., Ltd., trade name “flower”) are shown in Table 1 below. The mixture was uniformly mixed at a ratio of 1 to 5 to produce a mix for frying. As a fermented seasoning powder derived from fruit, a grape acetic acid fermented powder having a pH of 9.5 was used. As the seasoning mix, a mixture of salt, pepper, powdered soy sauce, onion powder, and garlic powder was used.

[Test Example 1]
Cut raw chicken thighs so that the weight per piece of meat is 25 g, and spread the fried mix from the test object over the whole pieces of meat so that the amount of adhesion of the mix is 10 g per 100 g of meat. Attached. The meat pieces to which the mix was attached were oiled with salad oil heated to 170 ° C. for 4 minutes to produce fried chicken. Freshly fried, and more specifically, because it was left at room temperature (about 25 ° C) for 5 minutes, the texture of the clothes was evaluated by 10 panelists according to the following evaluation criteria (out of 5 points) . In addition, for each of the freshly-fried foods and the deep-fried foods that had been left at room temperature for 1 hour, the texture of the deep-fried seeds was evaluated by the 10 panelists according to the following evaluation criteria (maximum 5 points). The evaluation results (average score of 10 panelists) are shown in Table 1 below.

(Evaluation criteria for clothing texture)
5 points: There is a crisp and crisp feeling, which is very good.
4 points: Slightly crisp and crisp and good.
3 points: Sakumi is present and slightly good.
2 points: Oily, sticky texture like clinging, and slightly bad.
1 point: Very oily, sticky texture, poor.
(Evaluation criteria for texture of deep-fried seeds)
5 points: very soft and juicy, very good.
4 points: soft and good.
3 points: Slightly hard and slightly good.
2 points: Hard or crusty or too soft and slightly poor.
1 point: very hard or crunchy or too soft and bad.

  As shown in Table 1, the mix of each example has better food textures for fried garments and fried seeds compared to each comparative example, and the effect of suppressing deterioration over time is also recognized with respect to the texture of deep-fried seeds. It was. From this, the effectiveness of setting the content of the fruit-derived fermented seasoning powder in the mix to 0.1 to 5% by mass and the content of the glycerin fatty acid ester to 0.1 to 3% by mass is clear. .

[Examples 10 to 15 and Comparative Examples 5 to 7]
A fried mix was produced in the same manner as in Example 3 except that the pH of the fruit-derived fermented seasoning powder (powder of acetic acid fermentation product of grapes) was appropriately changed. Examples 10 to 15 are reference examples. The pH of the fermented seasoning powder was adjusted using citric acid, sodium carbonate, and sodium bicarbonate as appropriate. Using the manufactured deep-fried mix, according to the above [Test Example 1], the production of the deep-fried chicken and the texture of the clothes and the seeds were evaluated. The evaluation results (average score of 10 panelists) are shown in Table 2 below.

  As shown in Table 2, the mix of each example is better in the texture of fried garments and deep-fried than in each comparative example. It was. Moreover, the results of Examples 14, 3, and 15 in which the pH is in the range of 8 to 11 are better than those of Examples 10 to 13 in which the pH of the fruit-derived fermented seasoning powder is in the range of 3 to 6. was gotten. From this, it is clear that the pH of the fruit-derived fermented seasoning powder in the mix is preferably 3 to 6 or 8 to 11, and particularly preferably 8 to 11.

[Examples 16 to 18 and Comparative Example 8]
A fried mix was produced in the same manner as in Example 3 except that various fermented products were used as the fermented seasoning powder. Using the manufactured deep-fried mix, according to the above [Test Example 1], the production of the deep-fried chicken and the texture of the clothes and the seeds were evaluated. The evaluation results (average score of 10 panelists) are shown in Table 3 below.

  As shown in Table 3, the mix of each example using a fruit-derived fermented seasoning powder was compared to Comparative Example 8 using a rice-derived fermented seasoning powder that was not a fruit. The texture of each species was good, and the effect of suppressing deterioration over time was also observed with respect to the texture of the deep seed. Moreover, even if it was the fermented seasoning powder derived from the same fruit, the result of Example 3 using the acetic acid fermented product was better than Example 18 using the alcohol fermented product. From this, it is clear that the fermented seasoning powder in the mix is preferably derived from fruits, and powder of acetic acid fermented product of fruits is particularly preferable.

Claims (2)

Fermented condiment powder 0.1 to 5 wt% and pH in fruit-derived is 8.5 to 10.5 containing a 0.1-3 wt% glycerol fatty acid ester, glare type of mix for fried color . The fried mix according to claim 1, wherein the fermented seasoning powder is a fruit alcohol or acetic acid fermented powder.