JP7051722B2 - Water-soluble type tatsutaage mix - Google Patents

Description

The present invention relates to a water-soluble type tatsutaage mix.

Tatsutaage is a type of karaage, which is a cooking method in which potato starch is sprinkled on seasoned ingredients and then oiled, or a cooked dish thereof. Tatsutaage is brown to dark brown and lumpy white due to the fact that the ingredients are seasoned with soy sauce and other seasonings, and that the batter is made from potato starch instead of wheat flour. It is characterized by having a unique appearance of batter that looks like it has been blown with powder. And by these characteristics, tatsutaage is distinguished from general fried chicken using wheat flour as a batter. Tatsutaage has a higher internal water content and a thinner outer batter than general fried chicken made from wheat flour. As a result, Tatsutaage has a uniquely good texture that is crispy and crispy, but the internal moisture gradually shifts to the clothes over time after oiling, making the clothes soft and unique. Has the drawback of being easily lost.

Instead of sprinkling the potato starch on the ingredients, a method has been proposed in which a batter in which the potato starch is dissolved in water is attached to the ingredients to make a tatsutaage batter. Tatsutaage made with batter can improve the drawbacks of tatsutaage made by sprinkling the above-mentioned potato starch by increasing the thickness of the batter, but on the other hand, the batter becomes too hard. Have a problem.

An improved technique for batter for tatsutaage has been proposed. Patent Document 1 contains starch, less than 15% by mass of edible oil and fat, an emulsifier and / or a foaming agent, and water as a batter for deep-fried chicken in the Tatsutaage style, and has a predetermined viscosity. The clothing liquid is listed. Patent Document 2 does not contain unchemical underground starch, but contains etherified cross-linked potato starch and phosphoric acid cross-linked starch, and has the appearance and texture of tatsutaage, so it is water-soluble for obtaining fried chicken. The type of fried chicken mix is listed.

On the other hand, starch is also added to the batter material in general fried chicken, tempura, etc., which use wheat flour as the batter material. Patent Document 3 describes a batter for deep-fried foods such as fried chicken, tempura, and fried food, which contains wheat flour, oxidized starch, and swelling-suppressing starch in a specific ratio. Patent Document 4 describes a water-soluble type fried chicken mix containing wheat flour, oxidized starch, phosphoric acid cross-linked starch and baking soda in a specific amount. However, even if these batters are used, a fried food having a unique appearance of tatsutaage cannot be obtained.

Japanese Unexamined Patent Publication No. 2005-160312 Japanese Unexamined Patent Publication No. 2009-721128 Japanese Unexamined Patent Publication No. 2011-254785 Japanese Unexamined Patent Publication No. 2015-223119

The present invention relates to fried tatsutaage, which can maintain the unique appearance and texture of fried tatsutaage not only immediately after cooking but also after a lapse of time after cooking, and a clothing material for producing the same.

By using a batter solution obtained by blending a specific type of modified starch in a specific amount in combination and dissolving a mix containing an emulsifier in water, the present inventors have Tatsutaage even after a long time after cooking. We found that Tatsutaage, which retains the unique appearance and texture of fried food, can be obtained.

Therefore, the present invention comprises 10 to 40% by mass of one or more selected from oxidized starch and acid-treated starch, and 40 to 80% by mass of one or more selected from phosphoric acid-crosslinked tapioca starch and phosphoric acid-crosslinked potato starch. , A water-soluble type starch for frying starch containing 0.1 to 3% by mass of an emulsifier.
The present invention also provides a tatsutaage batter containing the water-soluble type tatsutaage mix.
The present invention also provides a method for producing tatsutaage using the water-soluble type tatsutaage mix or the tatsutaage batter.

According to the present invention, tatsutaage can be produced by simply dissolving the tatsutaage mix of the present invention in water, adhering it to the ingredients, and then oiling it. The tatsutaage produced using the tatsutaage mix of the present invention is a batter that has a thick but powdery and uneven appearance that is typical of tatsutaage, and a good texture with crispy teeth and brittleness. It has good adhesion to the ingredients of the batter, and there is little deterioration in quality even after a long time has passed since it was fried. Further, since the method for producing tatsutaage of the present invention uses a batter, the workability is better and the stain on the frying oil can be reduced as compared with the method for producing tatsutaage using a glare type mix.

The water-soluble type Tatsuta fried mix of the present invention contains one or more selected from oxidized starch and acid-treated starch, one or more selected from phosphoric acid-crosslinked tapioca starch and phosphoric acid-crosslinked potato starch, and an emulsifier. , Each is contained in a predetermined amount.

As used herein, the term "water-soluble type tatsutaage mix" refers to a mix for preparing a liquid or paste-like tatsutaage batter (coating liquid) by mixing with a liquid such as water. More specifically, it is used in the production of tatsutaage by mixing a mix with a liquid such as water to prepare a liquid or paste-like batter (coating liquid), and then attaching the batter to the ingredients and oiling it. The mix that can be done.

"Tatsutaage" produced by using the Tatsutaage mix of the present invention refers to a fried food produced by attaching a clothing material mainly composed of starch to an ingredient and then oiling it. Well-cooked tatsutaage has a unique appearance of having a powdered garment. As used herein, the term "powder-blown" of batter means that the surface of the fried batter has a whitish powder-like portion. The powder-blown portion improves the appearance of tatsutaage by making a color contrast with the brown fried periphery or by expanding from the garment surface to form unevenness on the entire garment. In addition, the well-powdered tatsutaage batter has a crispy, brittle texture.

The oxidized starch used in the present invention is starch obtained by oxidizing starch with an oxidizing agent such as sodium hypochlorite or hydrogen peroxide. The acid-treated starch used in the present invention is starch obtained by treating (esterifying) the starch with an acid such as acetic acid or octenyl succinic acid. Examples of the acid-treated starch include acetic acid starch, octenyl succinic acid starch and the like. The oxidized starch or acid-treated starch used in the present invention may be starch that has been subjected to both oxidation treatment and esterification treatment, and examples thereof include acetylated oxidized starch. The type of starch used as a raw material for the oxidized starch and the acid-treated starch is not limited, and commonly used unprocessed starches such as horse bell starch, tapioca starch, sweet potato starch, corn starch, waxy corn starch, wheat starch, and rice. Examples thereof include starch, but potato starch and tapioca starch are preferable. Commercially available products may be used as the oxidized starch and the acid-treated starch.

In the present invention, either one or a combination of the oxidized starch and the acid-treated starch can be used. The total content of the oxidized starch and the acid-treated starch in the tatsutaage fried mix of the present invention is 10 to 40% by mass, preferably 15 to 25% by mass, based on the total mass of the mix. If the content is less than 10% by mass, the batter may not be cooked well and the obtained tatsutaage may become sticky, while if the content exceeds 40% by mass, the batter's adhesion to the ingredients may be poor. Or the resulting tatsutaage garment tends to be too hard.

The phosphoric acid-crosslinked starch used in the present invention is obtained by cross-linking the hydroxyl groups of glucose residues of starch with phosphoric acid. Examples of the phosphoric acid cross-linked starch contained in the Tatsuta fried mix of the present invention include acetylated phosphoric acid cross-linked starch, hydroxypropylated phosphoric acid cross-linked starch, and phosphoric acid monoesterified phosphoric acid cross-linked starch. Further, in these phosphoric acid crosslinked starches, the uncrosslinked hydroxyl groups may be esterified or etherified. As the starch used as a raw material for the phosphoric acid cross-linked starch used in the present invention, tapioca starch or potato starch is used. By using these starches as a raw material for phosphoric acid cross-linked starch, not only can the obtained fried food have a unique appearance of tatsutaage, but also a crispy and brittle food that is typical of tatsutaage even after cooking. The feeling can be maintained. The phosphoric acid cross-linked starch used in the present invention can be produced, for example, by treating raw tapioca starch or potato starch with a known phosphorylating agent such as sodium trimetaphosphate or phosphorus oxychloride according to a conventional method. Alternatively, as the phosphoric acid-crosslinked tapioca starch and the phosphoric acid-crosslinked potato starch used in the present invention, commercially available products may be used.

In the present invention, the phosphoric acid-crosslinked tapioca starch and the phosphoric acid-crosslinked potato starch can be used in combination with either one or both. The total content of the phosphoric acid-crosslinked tapioca starch and the phosphoric acid-crosslinked potato starch in the tatsutaage fried mix of the present invention is 40 to 80% by mass, preferably 55 to 70% by mass, based on the total mass of the mix. If the content is less than 40% by mass, the obtained tatsutaage tends to be sticky or have a sticky texture between the batter and the ingredients, while the content exceeds 80% by mass. Then, the adhesiveness of the batter to the ingredients tends to decrease, or the obtained tatsutaage batter tends to have a too hard texture.

The tatsutaage mix of the present invention contains an emulsifier in addition to the modified starches described above. By using the emulsifier, the batter's fire passage is further improved, so that the texture of the obtained tatsutaage becomes more preferable. As the emulsifier, known ones such as lecithin, sucrose fatty acid ester, glycerin fatty acid ester, propylene glycol fatty acid ester, and sorbitan fatty acid ester can be used alone or in combination, but are selected from lecithin and sucrose fatty acid ester. One or more of them is preferable, and a combination of lecithin and sucrose fatty acid ester is more preferable.

The content of the emulsifier in the tatsutaage fried mix of the present invention is 0.1 to 3% by mass, preferably 0.3 to 2% by mass, based on the total mass of the mix. If the content exceeds 3% by mass, not only the taste of the obtained tatsutaage is deteriorated, but also the batter tends to be too brittle and the texture tends to be crunchy.

The tatsutaage mix of the present invention may contain wheat flour in addition to the above ingredients. By containing a small amount of flour in the tatsutaage mix of the present invention, the texture of the tatsutaage batter can be further improved. The tatsutaage mix of the present invention contains wheat flour in an amount of less than 20% by mass, preferably 10% by mass or less, more preferably 7% by mass or less, still more preferably 2 to 7% by mass, based on the total mass of the mix. Can be done. If the content of wheat flour is 20% by mass or more, it may have a negative effect on the appearance and texture of the obtained tatsutaage. The flour used in the tatsutaage fried mix of the present invention may be any kind of flour such as strong flour, medium-strength flour, weak flour, durum flour, etc., and these may be used alone or in two kinds. The above may be used together. It is preferable to use heat-treated wheat flour as the wheat flour because it can prevent the garment from becoming too hard. The heat treatment method may be either dry heat treatment or wet heat treatment.

The tatsutaage mix of the present invention may further contain a leavening agent. By containing a leavening agent in the tatsutaage mix of the present invention, the crispy texture of the obtained tatsutaage batter can be enhanced. As the leavening agent, a known leavening agent containing baking soda or baking soda such as baking powder and ispata can be used. The content of the leavening agent in the tatsutaage fried mix of the present invention is 2% by mass or less, preferably 1.5% by mass or less in the total mass of the mix in terms of the amount of baking soda. If the content of baking soda exceeds 2% by mass, the batter becomes too brittle and has a crunchy texture, which tends to upset the balance between the obtained tatsutaage ingredients and the texture of the batter. In addition, the adhesiveness of the batter to the ingredients tends to decrease.

The tatsutaage mix of the present invention may contain starches other than the oxidized starch, acid-treated starch, phosphate-crosslinked tapioca starch and phosphate-crosslinked potato starch. Examples of the other starches include unprocessed starches and processed starches other than the oxidized starches, acid-treated starches, phosphate-crosslinked tapioca starches and phosphoric acid-bridged horse bell syrup starches, and are preferably unprocessed starches. The raw material of the other starches is not particularly limited, and examples thereof include potato starch, tapioca starch, sweet potato starch, corn starch, waxy corn starch, wheat starch, and rice starch. The content of the other starches in the tatsutaage mix of the present invention is 49.9% by mass or less, preferably 25% by mass or less.

In addition to the above ingredients, the Tatsuta fried mix of the present invention may contain other ingredients, for example, flour other than wheat flour; egg flour such as whole egg flour and egg white flour; thickener; salt, powdered soy sauce, etc. It may further contain one or more selected from fermented seasonings, sugars, powdered miso, seasonings such as amino acids; spices; fragrances; nutritional components such as vitamins; coloring agents; powdered fats and oils. .. The type and content of the other components used in the tatsutaage mix of the present invention can be appropriately adjusted according to the desired tatsutaage characteristics. For example, an appropriate seasoning, spice, or the like can be blended according to the flavor of tatsutaage (for example, Chinese style, Japanese style, Western style, etc.). The content of the other components in the tatsutaage fried mix of the present invention is preferably 5 to 30% by mass, more preferably 5 to 20% by mass, based on the total mass of the mix. The tatsutaage mix of the present invention is preferably in the form of powder or granules.

The ingredients for tatsutaage produced using the tatsutaage mix of the present invention are not particularly limited, but are not limited to meat such as chicken, pig, beef, sheep and goat, fish and shellfish, and fish and shellfish. Suitable.

When producing tatsutaage using the tatsutaage mix of the present invention, the mix of the present invention is mixed with a liquid such as water in advance to prepare a liquid or paste-like batter (clothing liquid). Tatsutaage can be produced by attaching this batter to the ingredients and oiling it. Liquids used in preparing batters from the tatsutaage mix of the present invention include water and other liquids other than water (eg, milk, soup stock, broth, etc.), any of these liquids. It can be used alone or in combination of two or more. The amount of the liquid used when preparing the batter may be adjusted according to the type of ingredients and the like, but generally, 100 parts by mass of the mix and 70 to 200 parts by mass of the liquid are mixed. do. Preferably, the mix and the liquid are stirred and mixed to prepare a uniform batter.

After preparing a batter containing the tatsutaage mix of the present invention by the above procedure, the batter of an appropriate size is dipped in the batter, or the batter is sprayed, applied, poured or dropped on the batter. Then, the batter is attached to the surface of the ingredient. Next, the tatsutaage can be produced by oiling the ingredients to which the batter is attached according to a conventional method (for example, at 160 to 180 ° C. for about 2 to 8 minutes).

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

(Test Example 1)
The raw materials shown in Tables 1 to 3 were mixed so as to be uniform to produce the mixes of Production Examples 1 to 17, respectively. A batter was prepared by mixing 100 g of each mix well with 100 cc of water. Twenty pieces of 25g / piece of chicken thigh were put into each batter and entwined well. Chicken thighs with batters were oiled with salad oil heated to 170 ° C for 4 minutes to produce tatsutaage chicken. Freshly fried tatsutaage (leaved at room temperature (about 25 ° C.) for 5 minutes) and tatsutaage left at room temperature for 3 hours were evaluated as to whether they had the quality unique to tatsutaage. In the evaluation, 10 panelists evaluated according to the following evaluation criteria, and the average value was calculated.

<Evaluation criteria>
(Appearance of clothes)
5: The entire garment is uneven and very good 4: Almost the entire garment is uneven and good 3: The garment is slightly thick or slightly thin, but the garment is partially uneven and slightly good 2: The garment is slightly thick Slightly thin, slightly lacking unevenness, slightly poor 1: The batter is thick or thin, lacking unevenness, extremely poor (feeling of powder blowing on the batter)
5: It looks like powder is blown on the whole clothes, and it is very good. 4: It looks like it blows powder on almost the whole clothes, and it is good. 3: It looks like it blows powder on a part of the clothes. Cage, slightly good 2: There are few parts that look like powder on the clothes, and it is a little bad 1: There are no parts that have blown powder on the clothes, and it is extremely poor (texture of clothes)
5: Crispy and brittle tooth Hardness is very good as a whole 4: Crispy and brittle tooth hardness is good 3: Crispy tooth brittle hardness is slightly less and slightly good 2: Crispy tooth brittleness Poor, slightly soft and sticky, or slightly too hard texture, slightly poor 1: No crispy tooth brittleness, soft, sticky, or too hard texture, extremely poor

In the same procedure, the mixes of Comparative Examples 1 to 6 were produced using the raw materials shown in Tables 1 to 3, and the fried chicken was produced using the mix, and the quality thereof was evaluated.

The evaluation results of Production Examples 1 to 17 and Comparative Examples 1 to 6 are shown in Tables 1 to 3.

(Test Example 2)
Mixes of different types of oxidized starch, acid treated starch or phosphoric acid crosslinked starch contained were produced. That is, the mixes of Production Examples 18 to 19 and Comparative Examples 7 to 8 were produced in the same procedure as in Production Example 3 except that the raw materials shown in Table 4 were used. Using these mixes, fried chicken was produced by the same procedure as in Test Example 1, and its quality was evaluated. The results are shown in Table 4. The results of Production Examples 3 and 14 are shown again in Table 4.

(Test Example 3)
Using the raw materials containing wheat flour shown in Table 5, the mixes of Production Examples 20 to 25 were produced in the same procedure as in Production Example 3. Using these mixes, fried chicken was produced by the same procedure as in Test Example 1, and its quality was evaluated. The results are shown in Table 5. The results of Production Example 3 are shown again in Table 5.

(Test Example 4)
As shown in Table 6, the amount of the emulsifier was changed to produce a mix of Production Examples 26 to 29 and Comparative Examples 9 to 10 in the same procedure as in Production Example 3. Using these mixes, fried chicken was produced by the same procedure as in Test Example 1, and its quality was evaluated. The results are shown in Table 6.

Claims (5)

One or more 10 to 40% by mass selected from oxidized starch and acid-treated starch, one or more 40 to 80% by mass selected from phosphoric acid cross-linked tapioca starch and phosphoric acid cross-linked potato starch, and an emulsifier 0.3 to 0.3 to A water-soluble type starch fried mix containing 2% by mass. The tatsutaage mix according to claim 1, further containing modified starch. The tatsutaage mix according to claim 1 or 2, further containing wheat flour in an amount of less than 20% by mass. A tatsutaage batter containing the water-soluble type tatsutaage mix according to any one of claims 1 to 3. A method for producing tatsutaage using the water-soluble type tatsutaage mix according to any one of claims 1 to 3 or the tatsutaage batter according to claim 4 .