JP6960563B1 - How to make fried food - Google Patents

Abstract

A method for producing fried foods, in which (i) fats and oils, (ii) first bladder, (iii) batter liquid, and (iv) second batter are attached to the ingredients in order, and then oiled. The first batter contains 30% by mass or more of one or more selected from the group consisting of flour having a degree of pregelatinization of 2 to 12% and α-starch, and has a protein content of 1.5 to 1. A method of 40% by weight, wherein the second bladder contains 5 to 50% by weight of a fraction that does not pass through a 2.4 mm open sieve.

Description

The present invention relates to a method for producing a fried food.

Deep-fried batter is a food obtained by adhering powdery, granular, or liquid batter to the surface of an ingredient and oiling it. Battering materials for fried foods are generally prepared by using flour or starch as a main raw material and adding various components to the raw material. Powdered or granular batter is also called batter, and liquid batter is also called batter liquid (or batter). Examples of battered foods include tempura and fritters produced using a batter solution, frying with bread crumbs whose surface is covered with bread crumbs, and fried chicken produced using a batter solution or a bladder alone or in combination. By using batter materials having various formulations, it is possible to give a favorite texture and flavor to fried foods.

Since fried foods take time and effort to cook, cooking at home tends to be avoided. Therefore, in recent years, oiled fried foods have been widely sold. On the other hand, in fried foods, as time passes after cooking, the moisture of the ingredients is transferred to the batter to reduce the crispness of the batter, and the batter becomes more sticky and hard, and the texture is deteriorated. Such a decrease in texture is particularly remarkable in fried foods that have been reheated using a cooking utensil such as a microwave oven.

A technique for adding fats and oils to batter has been proposed so that the water content of the ingredients of fried food does not transfer to the batter. Patent Document 1 describes a method for producing a deep-fry for a microwave oven, in which cooking oil, pregelatinized wheat flour, batter liquid, and bread flour containing a part of rice flour are sequentially attached to ingredients and frozen after oiling. Has been done. In Patent Document 2, the ingredients are coated with edible oil, and dusting powder having a protein content of 10 to 70% by mass and a starch content of 30 to 90% by mass, which is mainly composed of non-pregelatinized flour, is attached thereto. There is a description of fried foods characterized in that they are oiled with a garment attached to them. In Patent Document 3, a layer formed of an oil containing an emulsion and / or an edible water-retaining substance, a first bladder layer, an emulsion layer, and a second bladder layer are sequentially formed on the outside of the ingredient to form an oil. Frozen fried foods for microwave cooking manufactured by freezing are listed. Patent Document 4 describes a fried food having a batter composed of a first batter layer, a batter layer, a fat-containing second batter layer, and a bread crumb layer that cover the surface of the ingredient.

Japanese Unexamined Patent Publication No. 8-154596 JP-A-2007-143513 Japanese Unexamined Patent Publication No. 7-255402 JP-A-2007-006770

The batter containing oils and fats may have a so-called gummy texture, which has a hardness that clings to the teeth while preventing the transfer of the moisture of the ingredients to the batter. The present invention provides a fried food having a good texture of batter that is crispy and does not have a gummy feeling even after a lapse of time from oiling.

The present inventors are produced by adhering fats and oils to the surface of an ingredient, then adhering a first batter having a specific composition, then a batter liquid, and a second batter having a specific particle size, and then oiling the ingredients. It was found that the fried food has a good texture of batter even after a lapse of time from cooking.

The present invention provides:
[1] A method for producing fried foods.
Ingredients include (i) oils and fats, (ii) first bladder, (iii) batter liquid, and (iv) second bladder, followed by oiling.
The first bladder contains 30% by mass or more of one or more selected from the group consisting of flour and starch having a degree of pregelatinization of 2 to 12%, and has a protein content of 1.5 to 40% by mass. can be,
The second bladder contains 5 to 50% by weight of a fraction that does not pass through a sieve having a mesh size of 2.4 mm.
Method.
[2] The method according to [1], wherein the first bladder contains 45% by mass or more of one or more selected from the group consisting of flour and starch.
[3] The method according to [1] or [2], wherein the first bladder further contains 3 to 40% by mass of saccharides.
[4] The method according to any one of [1] to [3], wherein the first bladder further contains 0.1 to 45% by mass of proteins.
[5] The method according to any one of [1] to [4], wherein the batter solution contains 70% by mass or more of one or more selected from the group consisting of grain flour and starch in the raw material flour.
[6] From the group consisting of phosphoric acid cross-linked starch having an RVA maximum viscosity of 50 cp or less, oxidized starch having an RVA maximum viscosity of 100 cp or less, and acid-treated starch having an RVA maximum viscosity of 100 cp or less in the raw material powder. The method according to [5], which contains 15% by mass or more of one or more selected species.
[7] The method according to any one of [1] to [6], wherein the second bladder contains 40% by mass or more of one or more selected from the group consisting of flour and starch.
[8] The total amount of the (i) fats and oils, (ii) first bladder, (iii) batter liquid, and (iv) second bladder attached to the ingredient is 20% by mass per 100 parts by mass of the ingredient. The method according to any one of [1] to [7], which is more than one part.

The batter-fried food produced according to the present invention has a good batter texture without the batter having a crispy and gummy feel even after a lapse of time from the oil batter.

The method for producing fried foods according to the present invention (hereinafter, also referred to as the method of the present invention) includes (i) oils and fats, (ii) first bladder, (iii) batter liquid, and (iv) second. This involves attaching the batters in order and then oiling.

In the method of the present invention, the ingredients of the fried food are not particularly limited, and for example, meats such as chicken, pork, cow, sheep and goat, seafood such as squid, shrimp and horse mackerel, vegetables and the like are used. Can be mentioned. The battered food produced by the method of the present invention is preferably fried bread crumbs, fried chicken, or fried tatsutaage.

In the method of the present invention, when a liquid (for example, oil, batter liquid, etc.) is attached to an ingredient (including a battered ingredient depending on the process of the present invention), the liquid adheres to the ingredient. , For example, by immersing the ingredient in the liquid, spraying the liquid on the ingredient, applying the liquid to the ingredient using a brush or the like, and the like.

In the method of the present invention, when a bladder (for example, a first bladder, a second bladder, etc.) is attached to an ingredient (including a dressed ingredient depending on the process of the present invention), it is attached to the ingredient. For the adhesion of powders and granules, known means such as sprinkling a bladder from above the ingredients, rubbing the bladder on the ingredients, putting the bladder and the ingredients into the bag, closing the bag and shaking. This can be done by laying a bladder in a relatively wide container such as a plate, rolling the ingredients on the bladder, or pressing the ingredients from above.

In the method of the present invention, first, fats and oils are attached to the ingredients (step (1)). The type of oil and fat to be attached to the ingredients may be any cooking oil and is not particularly limited. Examples of the fats and oils are salad oil, olive oil, sesame oil, soybean oil, rapeseed oil, rice oil, corn oil, peanut oil, saflower oil, sunflower oil, palm oil, palm oil, cacao oil, avocado oil, and medium chain fatty acids. Examples thereof include oils, shortening, and emulsified fats and oils obtained by emulsifying them. Any one of these fats and oils can be used alone, or any two or more of them can be used in combination.

The fats and oils may be directly attached to the ingredients. Alternatively, the ingredients may be seasoned in advance before the oils and fats are attached. The amount of the fats and oils adhering to the ingredients is preferably 1 to 20 parts by mass, more preferably 2 to 15 parts by mass, per 100 parts by mass of the ingredients.

In the method of the present invention, the first bladder is then attached to the ingredient to which the oil and fat is attached (step (2)). The first bladder contains one or more selected from the group consisting of flours and starches having a specific degree of pregelatinization (also referred to as pregelatinized flours and pregelatinized starches, respectively in the present specification below). The degree of pregelatinization of the pregelatinized grain flour and pregelatinized starch may be 2 to 12%, preferably 3 to 10%. By pregelatinizing the flour or starch by moist heat treatment or the like, pregelatinized flour or pregelatinized starch having the above-mentioned degree of pregelatinization can be prepared. Alternatively, commercially available pregelatinized flour or pregelatinized starch can be used. Alternatively, since the flour may be pregelatinized in the process of milling from the grain and the starch may be pregelatinized in the process of extraction from the raw material, the above degree of pregelatinization can be obtained from ordinary flour and starch. The flour and starch having the above can be selected and used as the pregelatinized flour and pregelatinized starch for the first bleeder.

In the pregelatinized flour, the flour may be any edible flour, and examples thereof include wheat flour, corn flour, rye flour, barley flour, rice flour, sorghum flour, and soybean flour. Any one of these flours can be used alone, or any two or more of them can be used in combination. In the pregelatinized starch, the starch may be any edible starch, and examples thereof include potato starch, wheat starch, corn starch, tapioca starch, rice starch, bean starch, and processed starches thereof. Any one of these starches may be used alone, or any two or more of them may be used in combination.
The total content of the pregelatinized flour and pregelatinized starch in the first bleeder is preferably 30% by mass or more, more preferably 40 to 100% by mass.

In the present specification, the degree of pregelatinization of flour or starch can be determined by the β-amylase / amyloglucositase method. An example of the procedure for measuring the degree of pregelatinization by the β-amylase / amyloglucositase method is described below.

[Measurement method of pregelatinization]
(A) Reagents The reagents used are as follows.
1) 0.8M acetic acid-Na acetate buffer 2) 10N sodium hydroxide solution 3) 2N acetic acid solution 4) Enzyme solution: 0.017 g of β-amylase (eg Nagasechemtex, # 1500S) and amyloglucocitase (eg Sigma Aldrich) , 10115-1G-F) 0.005 g was dissolved in the 0.8 M acetic acid-Na acetate buffer of 1) above to make 200 mL.
5) Inactivated enzyme solution: Prepared by boiling the enzyme solution of 4) above for 10 minutes.
6) Somogie reagent and Nelson reagent (reagent for measuring the amount of reducing sugar)
(B) Measurement method 1) The sample flour or starch is crushed with a homogenizer to make a 100 mesh pass or less. Take 0.08 to 0.10 g of this crushed powder on a glass homogenizer.
2) Add 8.0 mL of desalinated water to 1) above and move the glass homogenizer up and down 10 to 20 times to disperse.
3) Take 2 mL each of the dispersion liquid of 2) above in two 25 mL graduated test tubes, and set the volume of one with 0.8 M acetic acid-Na acetate buffer to make a test group.
4) To the other one, add 0.2 mL of 10N sodium hydroxide solution and react at 50 ° C. for 3 to 5 minutes to completely gelatinize. Then, 1.0 mL of 2N acetic acid solution is added to adjust the pH to around 6.0, and then the volume is adjusted with 0.8M acetic acid-Na acetate buffer to prepare a gelatinized group.
5) Take 0.4 mL of each of the test solutions prepared in 3) and 4) above, add 0.1 mL of the enzyme solution to each, and allow the enzyme reaction at 40 ° C. for 30 minutes. At the same time, a blank is prepared by adding 0.1 mL of inactivating enzyme instead of the enzyme solution. The enzymatic reaction is carried out with occasional stirring of the reaction solution on the way.
6) Add 0.5 mL of somogy reagent to 0.5 mL of the above reacted solution and boil for 15 minutes in a boiling bath. After boiling, cool in running water for 5 minutes, add 1.0 mL of Nelson reagent, stir, and leave for 15 minutes.
7) After that, 8.00 mL of demineralized water is added and stirred, and the absorbance at 500 nm is measured.
(C) Calculation of the degree of pregelatinization The degree of pregelatinization is calculated by the following formula.
Degradation rate (%) = (decomposition rate of test solution / decomposition rate of complete gelatinization test solution) x 100
= {(A-a) / (A'-a')} x 100
A = Absorbance of test plot
A'= Absorbance of gelatinized group
a = Absorbance of blank in test plot
a'= Absorbance of blank in gelatinization group

The first bladder may have a protein content of 1.5 to 40% by mass, preferably 3 to 33% by mass, and more preferably 5 to 28% by mass. Flour usually contains a few percent to tens of percent of protein, while starch contains very little protein. The protein content of the first bleeder can be adjusted to the above range by appropriately mixing the flour and starch or by blending the proteins with the first bleeder. Examples of proteins include wheat protein (gluten), soybean protein, pea protein and the like, egg white flour and the like. When proteins are blended in the first bladder, it is preferable to blend them so that the content is in the range of 0.1 to 45% by mass, more preferably 1 to 36% by mass. The content of the proteins in the first bleeder can be adjusted to achieve the preferred protein content of the first bleeder described above. In the present specification, the protein content of flour and bleder can be measured by the Kjeldahl method according to a conventional method.

The first bladder may further contain a raw material other than the above-mentioned pregelatinized flour or pregelatinized starch as long as the effect of the present invention is not impaired. Examples of the other raw materials include sugars, flours other than the above-mentioned pregelatinized starch, starches other than the above-mentioned pregelatinized starch (including unprocessed starch and modified starch), and swelling agents in addition to the above-mentioned proteins. , Thickeners, colorants, spices, seasonings, fats and oils, emulsifiers, silicon dioxide and the like, and these can be used alone or in combination of two or more. For example, the first bleeder may contain flour other than the above-mentioned pregelatinized flour and / or starch other than the above-mentioned pregelatinized flour as long as the above-mentioned protein content can be achieved. The total content of the other flour and other starch in the first bleeder is preferably 65% by mass or less, more preferably 50% by mass or less. The total content of flour and starch in the first bleeder (the total content of the above-mentioned pregelatinized flour and other flour, and the above-mentioned pregelatinized starch and other starch) is preferably 45% by mass or more. It is preferably 55% by mass or more.

The first bleeder preferably contains saccharides. The content of saccharides in the first bleeder is preferably 3 to 40% by mass, more preferably 5 to 30% by mass. When the first batter contains sugar in the above amount, the texture of the fried food becomes better. Examples of saccharides include monosaccharides such as glucose, fructose and trehalose, disaccharides such as sucrose, lactose and malt sugar, and trisaccharides or more such as dextrin, inulin and polybranched glucan. Alternatively, two or more types can be used in combination.

The particle size of the first bladder is preferably D90 of less than 300 μm, more preferably D90 of less than 200 μm. In the present specification, "D90" means a value of a cumulative 90% of the particle size distribution calculated by a dry laser diffraction / scattering method. D90 can be measured according to a conventional method using a commercially available laser diffraction type particle size distribution measuring device (for example, Microtrac MT3000II manufactured by Nikkiso Co., Ltd.).

The first bladder is attached to the ingredients to which the oil and fat are attached in the step (1). The amount of the first bladder attached to the ingredient is preferably 1 to 20 parts by mass, more preferably 2 to 10 parts by mass, per 100 parts by mass of the ingredient (excluding the mass of fats and oils in step (1)). be.

In the method of the present invention, the batter liquid is then attached to the ingredients to which the oil and fat and the first bladder are attached (step (3)). The type and composition of the batter liquid are not particularly limited, and those conventionally used in the production of fried foods can be used. For example, the batter liquid is prepared from a raw material flour containing flour and / or starch as a main raw material. Examples of the flour include wheat flour, corn flour, rye flour, barley flour, rice flour, sorghum flour, bean flour and the like. Examples of the starch include potato starch, wheat starch, corn starch, tapioca starch, rice starch, bean starch and the like, and processed starches thereof. These flours and starches can be used alone or in combination of two or more. If necessary, the batter solution may be one selected from commonly used auxiliary materials such as proteins, emulsifiers, sugars, leavening agents, thickeners, colorants, spices, seasonings, fats and oils, etc. It may contain two or more kinds.

Preferably, the total content of the flour and starch in the raw material powder of the batter liquid is preferably 70% by mass or more, more preferably 75% by mass or more. Preferably, the raw material powder is subjected to phosphoric acid cross-linked starch having a maximum viscosity (RVA maximum viscosity) of 50 cp or less, oxidized starch having an RVA maximum viscosity of 100 cp or less, and acid treatment having an RVA maximum viscosity of 100 cp or less by a rapid visco analyzer (RVA). One or more selected from the group consisting of starch is contained in an amount of 15% by mass or more, more preferably 20 to 80% by mass, still more preferably 20 to 50% by mass. Preferably, the raw material powder does not contain phosphate crosslinked starch with a maximum RVA viscosity greater than 50 cp, oxidized starch with an RVA maximum viscosity greater than 100 cp, and acid treated starch with an RVA maximum viscosity greater than 100 cp. More preferably, the raw material powder does not contain starch other than phosphoric acid cross-linked starch having an RVA maximum viscosity of 50 cp or less, oxidized starch having an RVA maximum viscosity of 100 cp or less, and acid-treated starch having an RVA maximum viscosity of 100 cp or less. An example of the procedure of the method for measuring the maximum viscosity of RVA of starch is described below.

[RVA maximum viscosity measuring method]
Distill 2 g of starch to be measured in terms of dry mass in an aluminum can (container for the object to be measured) attached to a Rapid Visco Analyzer (RVA) (for example, Series-4 RVA-4 from Newport Scientific). After adding 25 mL of water, a paddle (agitator) attached to the device is put in, and the aluminum can is set in the tower of the device. The viscosity of the paddle is measured while heating the contents (starch suspension) of the aluminum can while rotating the paddle at a rotation speed of 160 rpm / min. As for the heating conditions, the starch suspension was first held at a product temperature of 50 ° C. for 1 minute, then raised to a product temperature of 95 ° C. over 7 minutes and 30 seconds, held at the same temperature for 5 minutes, and then 7 minutes and 30 seconds. The condition is that the product is cooled to a product temperature of 50 ° C. and then held at the same temperature for 2 minutes. The maximum value of the viscosity of the starch suspension measured during this heating period is defined as the maximum RVA viscosity of the target starch.

The batter liquid used in the step (3) can be prepared by adding a liquid component to the raw material powder and mixing them to make a liquid. As the liquid component, those conventionally used in the production of battered foods can be used, and for example, water, milk, egg liquid, soup stock, seasoning liquid, carbonated water and the like can be added as needed. The amount of the liquid component is preferably 100 to 500 parts by mass, and more preferably 130 to 300 parts by mass with respect to 100 parts by mass of the raw material powder.

The batter liquid used in the step (3) is attached to the ingredients to which the oil and fat and the first bladder are attached. More specifically, the oil and fat are attached in the step (1), and then the batter liquid is attached to the ingredients to which the first bladder is attached in the step (2). The amount of the batter liquid adhering to the ingredients is preferably 3 to 50 parts by mass per 100 parts by mass of the ingredients (excluding the mass of the oil and fat in step (1) and the first bladder in step (2)). It is preferably 7 to 40 parts by mass.

Further, in the method of the present invention, the second bladder is attached to the ingredients to which the fat, the first bladder and the batter liquid are attached (step (4)). The second bleeder contains flour and / or starch in a total of flour and starch in an amount of preferably 40% by mass or more, more preferably 50% by mass or more. Preferably, the second bleeder contains 20% by mass or more, more preferably 30% by mass or more of flour. The flour may be any edible flour, and examples thereof include wheat flour, corn flour, rye flour, barley flour, rice flour, sorghum flour, and soybean flour. The starch may also be edible, and examples thereof include potato starch, wheat starch, corn starch, tapioca starch, rice starch, bean starch, and processed starches thereof. Alternatively, a granulated product obtained by granulating one or more kinds selected from the above-mentioned flours or starches can be used as the flours or starches. As for these flours and starches, any one of them can be used alone, or any two or more of them can be used in combination. If necessary, the second bleeder may further contain other raw materials other than the above-mentioned flour or starch. Examples of the other raw materials include sugars, proteins, leavening agents, thickeners, coloring agents, spices, seasonings, fats and oils, emulsifiers, and the like, and these may be used alone or in combination of two or more.

The second bladder contains a fraction that does not pass through a sieve having a mesh size of 2.4 mm, preferably 5 to 50% by mass, more preferably 8 to 40% by mass, and even more preferably 10 to 35% by mass. More preferably, the second bladder has a fraction that does not pass through a sieve having a mesh size of 3 mm and passes through a sieve having a mesh size of 15 mm, preferably 5 to 50% by mass, more preferably 8 to 40% by mass. , More preferably 10 to 35% by mass. Fractions having such a particle size can be prepared by sieving with a sieve having the above-mentioned size opening.
For example, the flour, starch, and other raw materials that are the raw materials for the second bleeder are combined at a predetermined composition ratio, mixed well, and then sieved through a sieve having a predetermined opening, and the fraction remaining on the sieve and the sieve. A second bladder can be prepared by mixing the fractions that have passed through the above in a predetermined ratio.
Alternatively, a second bladder can be prepared by mixing flour, starch, and other raw materials, each of which has been sieved in advance to a predetermined particle size, at a predetermined composition ratio.
Alternatively, a second bladder can be prepared by mixing flour, starch, or other raw materials that have been granulated and adjusted to a predetermined particle size in a predetermined composition ratio.
Alternatively, the second bleeder is prepared by combining the flour, starch, and other raw materials that are the raw materials of the second bleeder at a predetermined composition ratio, mixing them well, and then granulating and adjusting the particle size to a predetermined size. can do.

Granulation of the raw material of the second bleeder can be carried out by a conventional method. For example, a second bleeder ingredient, such as flour, starch, other ingredients, or a mixture thereof, is mixed with water and, if necessary, a binder to prepare a gel or sol suspension. The suspension can be heated as needed, then dried and pulverized, and then the pulverized product is classified to produce a second bladder having a desired particle size or a raw material thereof.
Alternatively, a mixture of raw materials for the second bladder, such as flour, starch, and other raw materials, is mixed with water and, if necessary, a binder to prepare a gel-like or sol-like dough, and the dough is required. A second bladder having a desired particle size or a raw material thereof can be produced by performing one or more treatments selected from swelling, heating, drying and pulverization according to the above, and then classifying the mixture.

The second bladder is attached to the fat and oil, the first bladder, and the ingredients to which the batter liquid is attached. More specifically, the second bladder is attached to the ingredients to which the oil and fat are attached in the step (1), the first bladder is attached in the step (2), and then the batter liquid is attached in the step (3). Attach. The amount of the second bladder adhering to the ingredient is per 100 parts by mass of the ingredient (excluding the mass of the oil and fat in step (1), the first bladder in step (2) and the batter liquid in step (3)). , It is preferably 3 to 40 parts by mass, and more preferably 7 to 35 parts by mass.

According to the above steps (1) to (4), (i) fats and oils, (ii) first bladder, (iii) batter liquid, and (iv) second batter are attached to the ingredients in this order. Materials for fried foods are manufactured. The total amount of batter adhered to the ingredients ((i) fats and oils, (ii) first bladder, (iii) batter liquid, and (iv) total amount of second batter) is the batter (including the batter). It is preferably 20 parts by mass or more, more preferably 22.5 to 80 parts by mass, and further preferably 25 to 65 parts by mass per 100 parts by mass.

By oiling the obtained material for fried food, fried food can be obtained. The oiling of the battered food material may be carried out according to a conventional method, for example, by deep frying with a large amount of oil or frying with a small amount of oil. The fried food of the present invention after oiling is in a warmer (preferably about 30 to 50 ° C), at room temperature (preferably about 15 to 30 ° C), refrigerated temperature (preferably about 0 to 15 ° C) or frozen. It can be stored at a temperature (preferably 0 ° C. or lower). The fried food of the present invention may be reheated in a microwave oven, an oven, a re-oiling lantern or the like, if necessary, before eating.

The fried food of the present invention has a good batter texture without the batter having a crispy texture and a gummy texture even after a lapse of time from the oil batter. Further, the fried food of the present invention can maintain a good texture of the batter even when it is reheated in a microwave oven or the like.

Hereinafter, the present invention will be described in more detail with reference to Examples, but the present invention is not limited to these Examples.

Test Example 1 Production of Fried Chicken 1) Raw material Wheat flour: Weak flour (pregelatinization degree 1%)
Pregelatinized flour: Wet heat-treated wheat flour prepared by spraying 200 g of soft flour uniformly with 5 g of water and heat-treating at 80 ° C for 5 minutes in a closed container Raw starch: Tapioca starch Phosphate-crosslinked starch A: Phosphate-crosslinked tapioca starch, RVA maximum viscosity = 42 cp
Phosphate-crosslinked starch B: Phosphate-crosslinked tapioca starch, RVA maximum viscosity = 64 cp
Oxidized starch A: Oxidized cornstarch, RVA maximum viscosity = 79 cp
Oxidized starch B: cornstarch oxide, RVA maximum viscosity = 121 cp
Acid-treated starch: Acid-treated corn starch, RVA maximum viscosity = 86 cp
Thickener: Guagam Wheat flour granulation: Weak flour granulation Starch granulation: Tapioca starch granulation Protein: Gluten (protein content 80% by mass)
Sugars: trehalose, dextrin

2) Preparation of clothing materials As shown in Table 1, the raw materials were mixed to prepare (i) fats and oils, (ii) first bladder, (iii) batter liquid, and (iv) second bladder, respectively. The protein content of the prepared first bladder was measured by the Kjeldahl method. The degree of pregelatinization of the wheat flour and pregelatinized wheat flour used in the preparation of the first bleeder was measured by the β-amylase / amyloglucositase method. For the second bladder, the raw material was fractionated using a sieve having a mesh size of 2.4 mm, and the particle size was adjusted so as to include a predetermined amount of the fraction that did not pass through the sieve.

3) Manufacture of fried chicken The fats and oils shown in Table 1, the first bladder, the batter, and the second bladder are adhered in order to the entire surface of the seasoned chicken thigh (100 g) to manufacture a material for fried chicken. bottom. The amount of batter adhered to the ingredients was calculated from the difference between the mass of the seasoned chicken thigh and the mass of the battered fried chicken material (average value of n = 3).

Next, the fried chicken material was oiled with salad oil heated to 170 ° C. for 5 minutes to produce fried chicken. The crude heat of the produced fried chicken was removed, stored in a freezer at −20 ° C. for 10 days, and then reheated in a 1500 W microwave oven for 1 minute and 00 seconds. The texture of the fried chicken batter after reheating was performed by 10 trained panelists according to the following evaluation criteria, and the average score of the evaluation of 10 people was calculated.

<Evaluation criteria>
(Sakumi of clothes)
5 The batter is very crispy and very good 4 The batter is crispy and good 3 The batter is slightly crispy and unsatisfactory 2 The batter is slightly moist and has a slightly sticky texture, and 1 The batter is defective Moist and strongly sticky, extremely poor (feeling of batter gummy)
5 The batter is very good with no gummy feeling 4 The batter is not very gummy and good 3 The batter is a little gummy and the texture is a little unsatisfactory 2 The batter is a little soft or gummy and bad 1 Is the batter soft? Or it is gummy and hard, and it is extremely poor.

The evaluation results are shown in Table 1. Compared with Production Examples 1 and 2 in which all of the batters (i) to (iv) were used, Comparative Examples 1 to 5 in which no one of the batters was used was evaluated for the crispness and gummy feeling of the batter. Was also low.

Test Example 2 Production of Fried Chicken Pregelatinized wheat flour was prepared by changing the heat treatment conditions to obtain the degree of pregelatinization shown in Table 2. Fried chicken was produced and evaluated in the same procedure as in Test Example 1 except that the first bladder prepared using this pregelatinized wheat flour was used. The evaluation results are shown in Table 2.

Test Example 3 Production of Fried Chicken Fried chicken was produced and evaluated in the same procedure as in Test Example 1 except that the composition of the first bleeder was changed as shown in Table 3. The evaluation results are shown in Table 3.

Test Example 4 Production of Fried Chicken Fried chicken was produced and evaluated in the same procedure as in Test Example 1 except that the composition of the batter solution was changed as shown in Table 4. The evaluation results are shown in Table 4 together with Production Example 1-1.

Test Example 5 Production of Fried Chicken Fried chicken was produced and evaluated in the same procedure as in Test Example 1 except that the composition of the second bleeder was changed as shown in Table 5. The evaluation results are shown in Table 5 together with Production Example 1-1.

Test Example 6 Production of Fried Chicken Fried chicken was produced and evaluated in the same procedure as in Test Example 1 except that the composition of the first bleeder was changed as shown in Table 6. The results are shown in Table 6.

Test Example 7 Production of Fried Chicken Test Example 1 and the amount of batter adhered to the ingredients were changed as shown in Table 7 by mainly adjusting the amount of batter liquid adhering and the amount of second bladder adhering. Fried chicken was produced and evaluated in a similar procedure. The results are shown in Table 7.

Claims (8)

It is a method of manufacturing fried foods.
Ingredients include (i) oils and fats, (ii) first bladder, (iii) batter liquid, and (iv) second bladder, followed by oiling.
The first bladder contains 30% by mass or more of one or more selected from the group consisting of flour and starch having a degree of pregelatinization of 2 to 12%, and has a protein content of 1.5 to 40% by mass. can be,
The second bladder contains 5 to 50% by weight of a fraction that does not pass through a sieve having a mesh size of 2.4 mm.
Method. The method according to claim 1, wherein the first bladder contains 45% by mass or more of one or more selected from the group consisting of flour and starch. The method according to claim 1 or 2, wherein the first bladder further contains 3 to 40% by mass of saccharides. The method according to any one of claims 1 to 3, wherein the first bladder further contains 0.1 to 45% by mass of proteins. The method according to any one of claims 1 to 4, wherein the batter liquid contains 70% by mass or more of one or more selected from the group consisting of flour and starch in the raw material powder. The batter solution is selected from the group consisting of phosphoric acid cross-linked starch having an RVA maximum viscosity of 50 cp or less, oxidized starch having an RVA maximum viscosity of 100 cp or less, and acid-treated starch having an RVA maximum viscosity of 100 cp or less in the raw material powder. The method according to claim 5, wherein one or more of them are contained in an amount of 15% by mass or more. The method according to any one of claims 1 to 6, wherein the second bladder contains 40% by mass or more of one or more selected from the group consisting of flour and starch. The total amount of the (i) fats and oils, (ii) first bladder, (iii) batter liquid, and (iv) second bladder attached to the ingredient is 20 parts by mass or more per 100 parts by mass of the ingredient. The method according to any one of claims 1 to 7.