JP6986984B2 - Low-salt to fried chicken mix, low-salt to fried chicken manufacturing method and taste improvement method - Google Patents

Description

The present invention relates to a salt-reduced to fried chicken mix, a salt-reduced to fried chicken production method, and a taste improving method, which can achieve both salt reduction and palatability.

Karaage is a fried food that is obtained by attaching clothing to the surface of ingredients made of various ingredients and oiling them. Generally, fried chicken batter is classified into a batter type in which powdered batter is sprinkled on the ingredients and a batter type in which water-soluble liquid batter is entwined with the ingredients. Regardless of the type of batter, the oil batter heats the ingredients to a juicy finish without touching the frying oil directly, and the batter evaporates moisture by directly touching the frying oil. The batter has a crispy, dry texture.

Karaage is a dish that has a relatively high oil content and tastes the flavor of oil because the water content of the clothes (clothing material) evaporates in the oil and the frying oil that exists in the surroundings permeates the inside. There is a problem that it is oily and easy to get bored. In order to deal with this problem, karaage tends to be heavily seasoned, and in particular, salt is frequently used and tends to contain a relatively large amount of salt. This is because if the fried chicken does not contain a large amount of salt, it will be dull and unsatisfactory as a fried food, and the oiliness will be noticeable.

However, it has been suggested that excessive intake of salt (sodium) causes symptoms such as hypertension and increases the risk of developing cardiovascular diseases such as stroke. In Japan, standard salt intake standards have been established, and it is recommended to reduce salt intake based on these standards. Against this background, consumers are becoming more and more interested in reducing salt due to the growing health consciousness of food in recent years, and with regard to fried chicken, attention is being paid to fried chicken with reduced sodium content than usual. ing.

Deep-fried chicken with low salt tends to be oily and easy to get tired of because it lacks saltiness and other flavors. Therefore, there has been proposed a method of uniformly adhering a very small amount of seasoning such as salt to the surface of fried chicken to make it possible to feel the salty taste even with a small amount of salt. However, it is not easy to evenly attach a very small amount of seasoning to the surface of fried chicken, and even if you actually try it, a state where salty parts and light parts are mixed in one fried chicken. In the case of deep-fried chicken with a partially different salty taste, dissatisfaction with the salty taste may spurt out, and people who feel that the salty taste is insufficient at the time of eating may sprinkle salt. Yes, the significance of salt reduction will be diminished.

As a technique for improving the taste of low-salt foods, for example, Patent Document 1 states that conventional liquid soy sauce soaks into foods such as fried foods and promotes overspraying, which may cause excessive salt intake. Therefore, as an alternative to liquid soy sauce, soy sauce that is made by adding soy sauce to mashed mozuku and boiling it is described. According to the soy sauce described in Patent Document 1, it can be seasoned with a small amount and salt reduction can be achieved. Has been done. However, the soy sauce described in Patent Document 1 still has the above-mentioned problem that it is difficult to uniformly adhere a small amount to the surface of food, and there is room for improvement in the salt reduction effect.

Further, in Patent Document 2, if only one of the vegetable protein hydrolysate and the yeast extract is blended in the low-salt food and drink, the effect of imparting the deliciousness impaired by the lack of saltiness is poor, but both are blended. In that case, it is described that the deliciousness can be imparted to the low-salt food or drink without imparting saltiness.

Japanese Unexamined Patent Publication No. 2003-334020 Japanese Unexamined Patent Publication No. 2011-4668

The subject of the present invention is a low-salt to fried chicken mix and a method for producing low-salt to fried chicken, which are not inferior in taste to normal fried chicken even if the salt content is low and can reduce salt while maintaining high palatability. And to provide a method for improving taste.

The present invention contains 0.3 to 2.5% by mass of yeast extract and 0.01 to 0.5% by mass of citric acid, and the content of citric acid is less than or equal to the content of yeast extract. A mix for fried from salt.

Further, the present invention is a method for producing salt-reduced to fried chicken using a salt-reduced to fried chicken material in which the equivalent amount of salt is reduced as compared with that of the non-salt to fried chicken material. The solid content of fried chicken from salt contains 0.3 to 2.5% by mass of yeast extract and 0.01 to 0.5% by mass of citric acid, and the content of citric acid is yeast extract. It is a method for producing fried chicken from low salt, which is less than or equal to the content of.

Further, the present invention is a method for improving the taste of salt-reduced to fried chicken using salt-reduced to fried chicken, in which the equivalent amount of salt is reduced as compared with that of non-salt-fried chicken. The solid content of the fried chicken from the reduced salt content contains 0.3 to 2.5% by mass of yeast extract and 0.01 to 0.5% by mass of citric acid, and the content of citric acid is high. It is a method for improving the taste of fried chicken from low salt, which is less than the content of yeast extract.

According to the present invention, even if the salt content is low, the taste is not inferior to that of normal fried chicken, and fried chicken can be obtained from low-salt fried chicken, which can reduce salt while maintaining high palatability.

The low-salt to fried chicken mix of the present invention is characterized in that it contains both yeast extract and citric acid. Since the fried chicken mix contains both components, it is difficult to feel the lack of taste such as saltiness even if the salt content is reduced. , Salt reduction and palatability are compatible at a high level.

The yeast extract used in the present invention is an extract from yeast, and its form is not particularly limited, and it may be a liquid or a powder obtained by drying a liquid yeast extract. In the present invention, two or more kinds of yeast extracts can be used in combination. The yeast is not particularly limited as long as it can be used for food, and examples of preferred yeast include Saccharomyces yeast such as Saccharomyces cervicie and Torula yeast. In particular, Saccharomyces cerevisiae is widely used as brewer's yeast, wine yeast, baker's yeast and the like, and the flavor of yeast extract itself does not inhibit the flavor of food, and is therefore preferably used in the present invention. Further, the extraction method from yeast for obtaining yeast extract is not particularly limited, and a general pulverization method, solvent extraction method, acid decomposition method, enzymatic decomposition method and the like can be appropriately used.

The content of the yeast extract is 0.3 to 2.5% by mass, preferably 0.8 to 2% by mass, based on the total mass of the salt-reduced to fried chicken mix of the present invention. If the content of yeast extract is less than 0.3% by mass, the effect of compensating for the accompanying reduction in saltiness when the salt content in the mix is reduced is reduced, so fried chicken from the salt reduction obtained using the mix. May reduce the taste of yeast. Further, if the content of the yeast extract exceeds 2.5% by mass, the yeast flavor becomes too strong, and as a result, the fried chicken flavor may be adversely affected.

The citric acid used in the present invention is not particularly limited as long as it can be used for food, and may be anhydrate or a hydrate, and examples thereof include sodium citrate and potassium citrate. In the present invention, two or more kinds of citric acid can be used in combination.

The content of citric acid is 0.01 to 0.5% by mass, preferably 0.05 to 0.2% by mass, based on the total mass of the salt-reduced to fried chicken mix of the present invention. If the content of citric acid is less than 0.01% by mass, the effect of compensating for the accompanying reduction in saltiness when the salt content in the mix is reduced is reduced, so fried chicken from the salt reduction obtained using the mix. May reduce the palatability of. Further, if the content of citric acid exceeds 0.5% by mass, the fried chicken may have an adverse effect of acidity.

Further, in the salt-reduced to fried chicken mix of the present invention, the content of citric acid needs to be equal to or less than the content of yeast extract. If the content of citric acid is higher than the content of yeast extract, the effect of compensating for the accompanying reduction in saltiness when the salt content in the mix is reduced is reduced, so fried chicken from the salt reduction obtained using the mix. May reduce the taste of yeast. The ratio of the content of citric acid to the content of yeast extract is preferably 0.01 to 0.9, more preferably 0.05 to 0. As described above, assuming the former ≤ the latter, the former / the latter. 7.

The low-salt to fried chicken mix of the present invention typically contains flours in addition to the above ingredients (yeast extract, citric acid). As the flours, flours or starches generally used as clothing materials for frying can be used without particular limitation, and for example, wheat flours (for example, strong flours, medium-strength flours, weak flours, durum flours), rye flours, etc. Flour such as rice flour; raw starch such as horse bell starch, wheat starch, tapioca starch, corn starch, etc., and one or more of the treatments such as fat processing, pregelatinization, etherification, esterification, cross-linking, oxidation, etc. on these raw starches. Examples include starch such as processed starch that has been applied, and one selected from the group consisting of these flours and starch can be used alone or in combination of two or more. Flours are usually the main component of the reduced salt to fried mix of the present invention, and the content of the flour is preferably 50-99.8 with respect to the total mass of the reduced salt to fried mix of the present invention. It is mass%.

Further, in the salt-reduced to fried chicken mix of the present invention, a processed flour product obtained by subjecting flour such as wheat flour to various processes can be used in place of or together with the above-mentioned flours. Examples of the processed flour product include a baked flour flour, a ground flour-containing dough, and a granulated flour, and in the present invention, one of these can be used alone or in combination of two or more. When the processed flour product is contained in the salt-reduced to fried chicken mix of the present invention, the crispy texture of the batter is further improved in the fried chicken (fried from salt-reduced) obtained by using the mix. , It is preferable because it can suppress the stickiness of the batter with the passage of time. The content of the processed flour is preferably 75 to 90% by mass, more preferably 80 to 90% by mass, based on the total mass of the salt-reduced to fried chicken mix of the present invention.

The baked flour product is obtained by baking flour such as wheat flour. The firing temperature (product temperature) of the flour during the production of the baked flour is preferably 105 to 200 ° C.
The crushed flour-containing dough is obtained by adding water to flour such as wheat flour, drying and / or heat-treating the flour-containing dough prepared according to a conventional method, and then pulverizing the dough. As an example of the drying treatment of the flour-containing dough, there is a treatment in which the water content of the dough is 5 to 17% by mass. Further, as an example of the heat treatment of the flour-containing dough, there is a treatment of heating the dough under the condition that the product temperature is 105 to 170 ° C.
The flour granules are obtained by granulating one or more flours or by granulating a mixture of one or more flours and one or more selected from the group consisting of dextrins, starches and sugars. .. As a method for granulating the flour or a mixture containing the flour, known methods such as fluidized bed granulation, hydrogranulation, and spray drying can be adopted.

The low-salt to fried chicken mix of the present invention may contain other components other than the above-mentioned components (yeast extract, citric acid, flours, processed flour), if necessary. As other ingredients, ingredients that can be usually blended in a fried chicken mix can be used without particular limitation, and various fermented products such as sugars, egg flour, salt, powdered soy sauce, and fruit-derived acetic acid fermented products. These include powdered miso, amino acids and other seasonings, spices, fragrances, nutritional components such as vitamins, coloring agents, powdered fats and oils, etc., depending on the characteristics of fried chicken (for example, Chinese style, Japanese style, Western style). Can be used alone or in combination of two or more. The content of these other components is preferably about 30% by mass or less with respect to the total mass of the salt-reduced to fried chicken mix of the present invention.

In the salt-reduced to fried chicken mix of the present invention, the salt content is not particularly limited and may be the same as that of a normal fried chicken mix (non-salt to fried chicken mix) that does not claim to reduce salt. The true value of the low-salt to fried chicken mix of the present invention is exhibited when the salt content is lower than that of the non-salt-reduced to fried chicken mix. Although there are individual differences in how the salty taste is felt and it is affected by the taste effect of seasonings and additives other than salt, the salt content of the normal fried chicken mix is 8 per 100 g of the mix as the equivalent amount of salt. Since it is about 10 g, the salt content should be about 8 g or less per 100 g of the mix in order to sing a fried chicken mix from low salt.

From the viewpoint of the balance between the salt reduction and the suppression of the deterioration of the taste due to the salt reduction, the salt equivalent amount of the salt-reduced to fried chicken mix of the present invention is preferably 5.0 to 8.0 g per 100 g of the mix, more preferably 5.0 g. Is 5.5 to 7.5 g.
From the same viewpoint, the salt content (salt equivalent amount) of the salt-reduced to fried chicken mix of the present invention is 25% by mass or more with respect to that of the normal fried chicken mix (non-salt to fried chicken mix). It is preferably less, and more preferably 30% by mass or more.

The above-mentioned "salt equivalent amount" is the amount of sodium contained in the food (mix for deep-fried chicken) converted into the amount of salt (sodium chloride), and is the numerical value of the sodium content (unit: g) in the food. Is calculated by multiplying by 2.54.

The low-salt to fried chicken mix of the present invention can be used as a so-called glare-type batter and also as a batter-type batter because it is in powder form at normal temperature and pressure.
The glare type is a mix (clothing material) that is used by directly sprinkling it on the surface of the ingredients in powder form without mixing with a liquid. For the sprinkling operation, for example, 1) sprinkle the mix from above the ingredients. Operation 2) Put the mix and ingredients into the bag and shake with the opening of the bag closed. 3) Spread the mix on a plate etc. over a relatively wide range and put it on the sprayed mix. The operation of rolling the ingredients can be mentioned, but the operation is not limited to these operations.
The batter type is a mix (clothing material) that is used by mixing it with a liquid to make it a liquid (so-called batter liquid) and then adhering it to the surface of an ingredient. Examples of the liquid to be mixed include an aqueous liquid containing water, oil, seasonings, egg liquid, milk and the like. The mixing ratio of the mix and the liquid is generally about 1: 1 to 1: 8 as a mix: liquid.

The low-salt to fried chicken mix of the present invention can be used for fried chicken, pig, beef, sheep, goat and other livestock meat, and various ingredients such as fish and shellfish, and is particularly preferably used for livestock meat. be able to. As a preferable example of the method for producing fried chicken using the low-salt to fried chicken mix (coating material) of the present invention, there is one having a step of adhering the powdered fried chicken to the ingredients and then oiling the mixture. Be done. The amount of the mix adhered to the ingredients may be appropriately changed in consideration of the type of the ingredients, the composition of the mix, and the like, but is generally 5 to 30 g of the mix with respect to 100 g of the ingredients. Further, the oiling can be performed according to a conventional method, and the heating temperature (oil temperature), heating time and the like may be appropriately set according to the type and size of the ingredients.

Next, the method for producing low-salt to fried chicken of the present invention and the method for improving the taste of low-salt to deep-fried chicken of the present invention will be described. Both of these methods are based on the above-mentioned technical idea of the salt-reduced to fried chicken mix of the present invention, and for both methods, the parts different from the above-mentioned salt-reduced to fried chicken mix of the present invention will be mainly described. The description of the mix is appropriately applied to the parts not particularly described.

In both the salt-reduced to fried chicken production method and the taste improving method of the present invention, the amount of salt equivalent is reduced as compared with that of the non-salt-reduced to fried batter. It is characterized by the use of "wood". This specific salt-reduced fried batter contains 0.3 to 2.5% by mass of yeast extract and 0.01 to 0.5% by mass of citric acid in its solid content.

The batter for frying from the specific salt-reduced salt is in the form of powder at normal temperature and pressure, and may be a so-called glare type or a liquid batter type that is used as it is by sprinkling it on the ingredients without mixing with a liquid. In the case of the glare type, the above-mentioned mixed for frying from reduced salt of the present invention can be used as it is as the batter for frying from the specific reduced salt. Further, in the case of the batter type, a batter prepared by mixing the above-mentioned salt-reduced fried chicken mix and liquid of the present invention can be used as the above-mentioned specific salt-reduced fried batter.

The content of yeast extract and the content of citric acid in the above-mentioned specific low-salt batter for fried chicken are calculated as ratios per mass of the solid content of the batter, respectively. For example, when the batter is in powder form at normal temperature and pressure (so-called glare type batter), the yeast extract and citric acid in the batter are based on the mass of the powdered batter. The content is calculated. When the batter is liquid at normal temperature and pressure (so-called batter type batter), the mass of the solid content excluding the liquid (non-solid content) from the liquid batter is used as a reference. The contents of yeast extract and citric acid in the batter are calculated. Therefore, when the batter for frying from the specific salt reduction is of the batter type, in addition to the mass of the powdered batter used for preparing the batter liquid, a liquid to be mixed with the powdered batter ( The content of each of the yeast extract and citric acid in the batter-type batter is determined in consideration of the solid content contained in water, oil, seasoning, egg liquid, milk, etc.).

Hereinafter, the present invention will be described in more detail by way of examples, but the present invention is not limited to the following examples.

[Examples 1 to 18 and Comparative Examples 1 to 10]
Yeast extract (Ajinomoto), anhydrous citric acid (Nichika), trisodium citrate (Margo), disodium succinate (Margo), DL-alanine (Margo), flour (Nisshin Foods) are listed below. The mixture was uniformly mixed at the ratios shown in Tables 1 to 4 to prepare a powdery fried mix.

[Test Example 1]
Raw chicken thighs are cut into pieces so that the weight per piece of meat is 25 g, and the fried chicken mix to be tested is sprinkled over a plurality of pieces of meat so that the amount of the mix adhered is 10 g per 100 g of meat. Attached. The pieces of meat to which the mix was attached were oiled with salad oil heated to 170 ° C. for 3 minutes to produce fried chicken. After the oil was cooked, the fried food was eaten by 10 trained professional panelists, and the saltiness was evaluated according to the following evaluation criteria. The results are shown in Tables 1 to 4 below as the average value of the evaluation points (out of 5 points) of each of the 10 persons.

(Evaluation criteria for saltiness)
5 points: The saltiness is just right and it is extremely good.
4 points: Slightly unsatisfactory or slightly salty and good.
3 points: The saltiness is not enough or the saltiness is strongly felt, and it is a little poor.
2 points: Poor, with little saltiness, saltiness, or bitterness.
1 point: Almost no saltiness, too salty, or strong bitterness, extremely poor.

In addition to the mixes of the above-mentioned Examples and Comparative Examples, a plurality of normal fried chicken mixes (non-reduced salt to fried chicken mix) having different salt contents are produced using only wheat flour and salt. When the salty taste was evaluated by producing fried chicken using the same procedure as above using a mixture of these multiple types, the average value of the evaluation points was 4.5 points and the salty taste was evaluated as good. The salt equivalent of the mix used in the production was 8.0 g per 100 g of the mix. In Tables 1 to 4 below, the mix used for producing this fried chicken with good salt taste is listed as a "reference example", and the salt equivalent amount S1 (unit: g /) of the mix to be evaluated (Example or Comparative Example). The salt reduction rate of the mix of each example and the comparative example calculated by the following formula using 100 g) and the salt equivalent amount S0 (unit: g / 100 g) of the mix of the reference example is shown.
Salt reduction rate (mass%) = {(S1-S0) /S0} × 100

As shown in Table 1, the mix of each example has a less salt equivalent than the normal non-reduced to fried chicken mix of the reference example having a good salt taste, but the yeast extract and citric acid are reduced. Therefore, the evaluation score of the salty taste of fried chicken exceeds 3 points. From this, the combined use of yeast extract and citric acid is effective in effectively suppressing the deterioration of the taste of fried chicken and maintaining high palatability because there is concern about the mix for fried chicken from low salt. I understand.

In each of the examples and comparative examples in Table 2, the content of yeast extract is different from each other, and the content of yeast extract is in the range of Examples 3 and 7 to 10 from the comparison between Examples and Comparative Examples. It is clear that 0.3 to 2.5% by mass is appropriate, and in particular, 0.8 to 2% by mass, which is in the range of Examples 3 and 8 to 9, is preferable.

In each of the examples and comparative examples in Table 3, the citric acid content is different from each other, and the citric acid content is in the range of Examples 3 and 11 to 14 from the comparison between the examples and the comparative examples. It is clear that 0.01 to 0.5% by mass is appropriate, and in particular, 0.05 to 0.2% by mass, which is in the range of Examples 3 and 12 to 13, is found to be preferable.

In Table 4, it is particularly noteworthy that Comparative Example 10 had an extremely low evaluation because the content of citric acid in the mix was higher than the content of yeast extract. From this, in order to achieve both salt reduction and palatability in the fried chicken mix, not only the yeast extract and citric acid should be contained, but also the citric acid content should be less than or equal to the yeast extract content. It turns out that it should be.

[Test Example 2]
A batter solution was prepared by mixing 100 g of the powdered fried chicken mix (mix from reduced salt to fried chicken) of Example 3 and 100 g of water. Using this batter liquid, fried chicken was produced by the same procedure as in Test Example 1 except that the amount of the batter liquid adhered to the whole was 20 g per 100 g of meat, and the salty taste was evaluated. The average evaluation score of the 10 professional panelists was 4.4 points. On the other hand, when 100 g of a fried chicken mix and 100 g of water were mixed from the non-reduced salt of the reference example to prepare a batter solution, and the fried chicken was manufactured using this, the average value of the evaluation points of the salty taste was 4.1. From the points, it can be seen that the fried chicken mix of Example 3 is also useful as a so-called batter-type batter.

Claims (3)

For frying from low salt, which contains 0.3 to 2.5% by mass of yeast extract and 0.01 to 0.5% by mass of citric acid, and the content of citric acid is less than or equal to the content of yeast extract. A mix for low-salt to fried , wherein the equivalent amount of salt is 5.5-7 g per 100 g of the mix. A method for producing low- salt to fried chicken using a low-salt to deep-fried batter, wherein the equivalent amount of salt is 5.5 to 7 g per 100 g.
The solid content of the batter for frying from the reduced salt contains 0.3 to 2.5% by mass of yeast extract and 0.01 to 0.5% by mass of citric acid, and the content of citric acid is high. A method for producing fried chicken from low salt, which has a content of yeast extract or less. A method for improving the taste of low-salt to fried chicken using a low-salt to deep-fried batter, wherein the equivalent amount of salt is 5.5 to 7 g per 100 g.
The solid content of the fried chicken from the reduced salt contains 0.3 to 2.5% by mass of yeast extract and 0.01 to 0.5% by mass of citric acid, and the content of citric acid is high. A method for improving the taste of fried chicken from low salt content, which is less than or equal to the content of yeast extract.