JP7530492B1 - Fried chicken powder - Google Patents

Abstract

To provide a so-called "sprinkle type" fried chicken powder that is not dissolved in water and is sprinkled directly on fried ingredients, a method for using the fried chicken powder, and a method for producing fried chicken using the fried chicken powder. [Solution] Starch and soy flour; starch, soy flour, and dried bread crumbs; or fried chicken flour containing starch, soy flour, dried bread crumbs, and wheat flour, wherein, in a total of 100% by mass of starch and soy flour, the proportion of starch is 75-89% by mass and the proportion of soy flour is 11-25% by mass; in a total of 100% by mass of starch, soy flour, and dried bread crumbs, the proportion of starch is 60-85% by mass, the proportion of soy flour is 5-25% by mass, and the proportion of dried bread crumbs is 5-25% by mass; or, in a total of 100% by mass of starch, soy flour, and dried bread crumbs, the proportion of starch is 60-85% by mass, the proportion of soy flour is 5-25% by mass, the proportion of dried bread crumbs is 5-25% by mass, and the proportion of wheat flour is 20% by mass or less. [Selected Figure] None

Description

The present invention relates to fried chicken powder, more specifically, to so-called "sprinkle-type" fried chicken powder that is not dissolved in water and is sprinkled directly on the ingredients for frying. The present invention also relates to a method for using the sprinkle-type fried chicken powder and a method for making fried chicken using the fried chicken powder.

Fried chicken flour is generally made from wheat flour or potato starch as the main ingredient, and is prepared by mixing seasonings, spices, etc. as necessary. Common methods for deep-frying include sprinkling the fried chicken flour directly on the deep-frying ingredients such as meat or seafood (sprinkling type), or coating the deep-frying ingredients with a solution of fried chicken flour in water and then seasoning with oil.

The former coating type cooking is preferably used to make fried chicken with a crispy texture. As a method for obtaining fried chicken with a crispy texture, for example, fried chicken powder has been proposed that is mainly made of potato starch and that 95% by weight or more of the potato starch has a particle size of 20 μm or more in order to obtain a coating that is not crunchy or hard, but is light, crispy, and melts in the mouth (see, for example, Patent Document 1). In addition, a coating type granular powder for fried chicken that contains pregelatinized starch is known (see, for example, Patent Document 2). In addition, fried chicken powder containing starch of a particle size that passes through a sieve with a mesh size of 2.38 mm and remains on a sieve with a mesh size of 0.35 mm has been proposed as a coating type fried chicken powder that can impart a crispy texture and maintain the crispy texture over time (see, for example, Patent Document 3). In addition, a mix for Tatsuta-age containing starch and sorghum flour with a sorghum flour content of 1 to 30% by mass has been proposed as a mix for Tatsuta-age that can produce Tatsuta-age with a coating that has good adhesion to ingredients, a thick and desirable appearance, and a crispy and chewy texture, and that does not deteriorate in quality even after time has passed since frying (see, for example, Patent Document 4).

JP 2000-350561 A JP 2005-333861 A JP 2021-000063 A JP 2015-149979 A

The present invention aims to provide a coating-type fried chicken flour that can be suitably used to produce new fried chicken with a distinctive appearance and texture. More specifically, the present invention aims to provide a coating-type fried chicken flour that can be used to produce new fried chicken with a rugged appearance and a crunchy texture.

Another objective of the present invention is to provide a method for producing new fried chicken with a rugged appearance and crunchy texture using this type of fried chicken flour.

The inventors of the present invention conducted extensive research to solve the above problems, and discovered that by mixing starch with defatted soy flour in a specified ratio to prepare fried chicken flour, sprinkling the mixture as is, and then adding and mixing water, the fried chicken flour adheres to the surface of the mixture and absorbs moisture, becoming granular (lumpy, crumbly), and then adding oil to the mixture, a new type of fried chicken can be produced that has a rugged appearance and a crunchy texture.

Furthermore, it was confirmed that new fried chicken with a rugged appearance and crunchy texture can be produced by the above method using fried chicken flour containing a mixture of starch, soy flour, and dried bread crumbs, as well as fried chicken flour containing a mixture of dried bread crumbs and wheat flour.

The present invention was completed based on these findings and through further investigation, and includes the following embodiments.
(I) Fried chicken powder
(I-1) A fried chicken flour containing starch and defatted soybean flour,
This fried chicken flour is characterized in that, in a total amount of 100% by mass of starch and soy flour, the proportion of starch is 75 to 89% by mass and the proportion of soy flour is 11 to 25% by mass.
(I-2) A fried chicken flour containing starch, defatted soybean flour, and dried bread crumbs,
This fried chicken flour is characterized in that, in a total amount of 100% by mass of starch, soy flour, and dried bread crumbs, the proportion of starch is 60 to 85% by mass, the proportion of soy flour is 5 to 25% by mass, and the proportion of dried bread crumbs is 5 to 25% by mass.
(I-3) The fried chicken powder according to (I-2), further containing wheat flour,
This fried chicken flour is characterized in that the proportion of wheat flour is 20% by weight or less in a total of 100% by mass of starch, soy flour, dried bread crumbs, and wheat flour.
(I-4) A fried chicken powder of a sprinkling type that is used by sprinkling it directly on the surface of the target food material,
The fried chicken powder described in any one of (I-1) to (I-3) is used to form a crumbly coating on the surface of a target food material by sprinkling the powder on the surface of the target food material, and then adding water to the food material and mixing it.

(II) Method for using fried chicken powder (II-1) A method for using the fried chicken powder described in any one of (I-1) to (I-4),
After sprinkling it on the surface of the target food,
By adding water to the food and mixing it, a crumbly coating is formed on the surface of the food.
The method of use.

(III) Method for producing fried chicken (III-1) A method for producing fried chicken, comprising the following steps:
A step of coating the surface of a target foodstuff with the fried chicken powder described in any one of (I-1) to (I-4);
A process of adding water to the food material obtained in the above process and mixing the food material to form a crumbly coating on the surface of the food material; and A process of seasoning the coated food material obtained in the above process with oil.

According to the fried chicken flour of the present invention, it is possible to provide a sprinkling type fried chicken flour used for producing a new fried chicken having a rugged appearance and a crunchy texture.
Furthermore, according to the manufacturing method of the present invention, a new fried chicken having a rugged appearance and a crunchy texture can be provided.

(I) Fried Chicken Flour The fried chicken flour of the present invention (hereinafter referred to as "the present fried chicken flour") is characterized by containing at least starch and defatted soybean flour.
Of these fried chicken flours, the fried chicken flour that does not contain dried bread crumbs and wheat flour is referred to as "the fried chicken flour 1" for convenience in order to distinguish it from the fried chicken flour that contains dried bread crumbs and/or wheat flour described below.

(A) Starch The starch used in the present fried chicken flour may be any starch that does not interfere with the effects of the present invention, and is not particularly limited to its raw material. For example, corn starch (cornstarch), rice starch, wheat starch, tapioca starch, sweet potato starch, potato starch, etc. can be exemplified. This arrangement is based on the idea of starch scale, and is arranged in order of starch with high gelatinization temperature. Without being limited to these, other starches such as sago starch and kuzu starch can also be used. Preferably, corn starch and potato starch are used, and more preferably, corn starch is used. Note that the starch may be modified by chemical treatment (e.g., acetylation treatment, phosphoric acid processing treatment, oxidation treatment, etc.), physical treatment (e.g., heat treatment, gelatinization treatment, etc.), or enzymatic treatment, as long as it does not interfere with the effects of the present invention. Although not limited, among these modified starches, chemically modified starch is preferred. Preferably, the starch is unmodified.

Although there are no limitations, the starch used in the present fried chicken flour is preferably in a particle size range that passes through a sieve with 1.0 mm openings. Starch with such a particle size can be prepared by granulating starch using a known method such as agitation granulation, fluidized bed granulation, or extrusion granulation, and then classifying the granulated starch through a sieve with 1.0 mm openings. It can also be obtained by using commercially available starch in the above particle size range, or by passing commercially available starch through a sieve with 1.0 mm openings to prepare starch in the above particle size range.

(B) Defatted Soybean Flour In addition to the starch, the fried chicken flour contains soybean flour that has been subjected to a defatted treatment (defatted soybean flour).
Soybeans contain about 15 to 20% by mass of fat and oil, but in order to obtain the raw oil for salad oil, soybeans are pressed and the residue after dissolving the oil with hexane is defatted soybeans, which contain almost no oil-soluble components. As shown in Experimental Example 2 described later, when fried chicken is made using a fried chicken flour prepared using full-fat soybean flour instead of defatted soybean flour, the size of the lumps formed on the surface of the fried ingredients tends to increase. In addition, when fried chicken is made using a fried chicken flour prepared using soy protein, the adhesion of the batter to the fried ingredients tends to decrease significantly. For this reason, it is preferable that the soybean flour used in combination with starch as a component of the fried chicken flour is the defatted soybean flour described above.

The particle size of the defatted soy flour used in the present fried chicken flour is not limited, but is preferably within the range of particle sizes that can pass through a sieve with 1.2 mm openings. Defatted soy flour having such particle sizes can be prepared by classifying commercially available defatted soy flour with a sieve with 1.2 mm openings. Commercially available defatted soy flour within the above particle size range can also be used.

In the present fried chicken flour 1 containing starch and defatted soy flour, the ratio of starch to the total amount of starch and defatted soy flour (100% by mass) is 75-89% by mass, preferably 75-85% by mass, and more preferably 80-85% by mass. On the other hand, in the present fried chicken flour 1, the ratio of defatted soy flour to the total amount of starch and defatted soy flour (100% by mass) is 11-25% by mass, preferably 15-25% by mass, and more preferably 15-20% by mass. If the ratio of starch is increased and the ratio of defatted soy flour is decreased beyond the above range, the adhesion rate of the batter to the fried ingredients tends to decrease. Conversely, if the ratio of starch is decreased and the ratio of defatted soy flour is increased beyond the above range, the adhesion rate of the batter to the fried ingredients also tends to decrease (see Experimental Example 1, Table 1).

The present fried chicken flour may contain dried bread crumbs in addition to the above-mentioned starch and defatted soy flour. For convenience, the fried chicken flour containing dried bread crumbs in addition to starch and defatted soy flour and not containing wheat flour is referred to as "the present fried chicken flour 2" to distinguish it from the fried chicken flour containing wheat flour described later.
The present fried chicken flour may contain wheat flour in addition to starch, defatted soy flour, and dried bread crumbs. For convenience, the fried chicken flour containing wheat flour in addition to starch, defatted soy flour, and dried bread crumbs is referred to as "the present fried chicken flour 3".

(C) Dried breadcrumbs According to the Japanese Agricultural Standards (JAS Standards) (Notice No. 489 of the Ministry of Agriculture, Forestry and Fisheries, February 24, 2016), breadcrumbs are made by kneading wheat flour or wheat flour with yeast or by adding salt, vegetables and their processed products, sugar, edible oils and fats, dairy products, etc., and fermenting the mixture, which is then heated by baking or other methods, and crushed. Dried breadcrumbs are the same breadcrumbs that have been dried so that the moisture content is 14% by mass or less.

The moisture content specified here is measured by the following method based on the Japanese Agricultural Standards (JAS):
(a) Prepare an aluminum weighing can with a lid (approximately 55 mm in diameter and 25 mm in depth) to a constant weight, and accurately weigh out approximately 3 g of sample into it.
(b) Heat a constant temperature dryer (with a temperature control range of ±2°C) to 135°C and place in the dryer and dry for 180 minutes.
(c) After drying is complete, cool in a desiccator (specified in the Japanese Industrial Standards R 3503 (2007) containing silica gel as a desiccant) and weigh.
(d) Calculate the moisture content using the following formula.
Moisture (%) =
(Weight of sample and weighing can before drying (g)−Weight of sample and weighing can after drying (g))/(Weight of sample and weighing can before drying (g)−Weight of weighing can (g))×100

The dried bread crumbs used in the present fried chicken flours 2 and 3 are preferably, but not limited to, those having a fine particle size of 10 mesh or more. The range is preferably 100 to 10 mesh, and more preferably 100 to 20 mesh. Dried bread crumbs having such a particle size can be adjusted by classifying commercially available dried bread crumbs with a sieve or classifier. It is also possible to use commercially available dried bread crumbs within the above particle size range. If dried bread crumbs with a particle size smaller than the above range are used, the size of the lumps formed tends to be large, and uneven adhesion of the batter is observed (Experimental Example 2, Table 3).

In the present fried chicken flour 2 containing starch, defatted soy flour, and dried bread crumbs, the ratio of starch, defatted soy flour, and dried bread crumbs to the total amount of starch, defatted soy flour, and dried bread crumbs (100% by mass) is as follows:
Starch: 60 to 85% by mass, preferably 60 to 80% by mass, more preferably 60 to 75% by mass.
Defatted soy flour: 5 to 25% by weight, preferably 5 to 20% by weight, more preferably 5 to 15% by weight.
Dry bread crumbs: 5 to 25% by weight, preferably 5 to 20% by weight, more preferably 10 to 20% by weight.

(D) Wheat flour The wheat flour used in the present deep-fried chicken flour 3 is not particularly limited as long as it does not interfere with the effects of the present invention when used as an ingredient of the deep-fried chicken flour together with starch, defatted soy flour, and dried bread crumbs. For this reason, any of strong wheat flour, medium wheat flour, and weak wheat flour can be used, but weak wheat flour prepared from soft wheat and having a protein content of about 7 to 8.5% can be used. In addition, wheat flour in which proteins (gluten, etc.) contained in the wheat flour have been denatured by heat treatment (heat-treated wheat flour) can also be used.

While there is no particular limitation, the wheat flour used in the present fried chicken flour 3 is preferably in a particle size range that passes through a sieve with 1.0 mm openings. Wheat flour with such a particle size range can be obtained by using commercially available wheat flour in that particle size range, or by passing commercially available wheat flour through a sieve with 1.0 mm openings to adjust it to wheat flour in the aforementioned particle size range.

In the present fried chicken flour 3 containing starch, defatted soy flour, dried bread crumbs, and wheat flour, the ratios of starch, defatted soy flour, dried bread crumbs, and wheat flour to the total amount of starch, defatted soy flour, dried bread crumbs, and wheat flour (100% by mass) are as follows:
Starch: 60 to 80% by mass, preferably 60 to 75% by mass, more preferably 60 to 70% by mass.
Defatted soy flour: 5 to 25% by weight, preferably 5 to 20% by weight, more preferably 5 to 15% by weight.
Dry bread crumbs: 5 to 25% by weight, preferably 5 to 20% by weight, more preferably 10 to 20% by weight.
Wheat flour: 1 to 20% by mass or less, preferably 1 to 15% by mass or less, more preferably 1 to 10% by mass or less.
As shown in Experimental Example 3 (Table 4) described later, when fried chicken is made using a fried chicken flour in which the proportion of wheat flour is increased to 30% by mass, the chewiness and crispness of the batter tends to decrease, and the batter tends to form lumps unevenly. For this reason, it is preferable to keep the proportion of wheat flour to 20% by mass or less, as described above.

(E) Other Components In addition to the above-mentioned powder components, the present fried chicken flour (fried chicken flour 1-3) can be blended with various seasoning components to the extent that the effects of the present invention are not hindered. Examples of seasoning components include, but are not limited to, salt, powdered soy sauce, sugars (e.g., sugar, oligosaccharides, dextrin, sugar alcohols, etc.), umami seasonings (e.g., sodium glutamate, sodium inosinate, etc.), natural seasonings (e.g., powdered bonito extract, powdered bonito flakes, powdered shiitake mushroom extract, powdered kelp extract, powdered fermented extract, seafood extract, etc.), and spices (e.g., pepper powder, chili pepper powder, garlic powder, ginger powder, etc.). In addition, colorants, additives (e.g., leavening agents, emulsifiers), etc. can be blended as necessary.
The amount of these ingredients can be appropriately selected as long as it does not interfere with the effects of the present invention. For example, the seasoning ingredients can be appropriately combined and mixed in an appropriate amount in a ratio of 5 to 25% by mass per 100% by mass of the total amount of the fried chicken powder, depending on the taste of the fried chicken to be prepared.

The fried chicken powder (fried chicken powder 1 to 3) is prepared by mixing the corresponding components as homogeneously as possible. There are no particular limitations on the mixing method, and mixing can be done by hand or with a mixer such as a ribbon mixer, Nauta mixer, cascade mixer, drum mixer, or V-type mixer.

The fried chicken powder thus prepared is used by directly sprinkling it on the fried ingredients (foodstuffs to be fried).
The fried ingredients used are not limited, but may include meat such as chicken and pork, and seafood such as fish and shrimp. Chicken is preferred. The fried ingredients may be seasoned with seasonings such as salt, soy sauce, mirin, sugar, garlic, and ginger, as necessary. Before applying the fried chicken powder, it is preferable to lightly wipe off the moisture on the surface of the fried ingredients with a paper towel or the like. After applying the fried chicken powder evenly and almost uniformly to the surface of the fried ingredients, water is added and mixed, so that the fried chicken powder containing water sticks to the surface of the fried ingredients to form a crumbly (lumpy, granular) coating on the surface of the fried ingredients.
In this way, this fried chicken flour is a sprinkling type fried chicken flour that is used by simply sprinkling it on the surface of the target food ingredient (fried ingredients), and after sprinkling it on the surface of the fried ingredients, water is added to the food ingredient and mixed, and it is used to form a crumbly coating on the surface of the fried ingredients.
The temperature of the water used is not particularly limited as long as it is 28° C. or less (0 to 28° C.), preferably 5 to 28° C., more preferably 10 to 25° C., and even more preferably 10 to 20° C.
As described above, the mixing step after the addition of water is a step of forming a crumbly (also called "lumpy" or "granular") coating on the surface of the fried ingredients, and any method that can achieve this may be used. For example, as described in the examples below, a method can be exemplified in which the fried ingredients coated with the present fried chicken flour are mixed multiple times by putting the hands into a bowl containing water and drawing an arc. The number of times to mix is not limited as long as a crumbly coating is formed on the surface of the fried ingredients and is not damaged, but examples include about 5 to 20 times, or about 10 to 18 times. After that, it is preferable to leave it as it is for about 3 to 10 minutes to allow the coating to blend into the fried ingredients.

The amount of the present fried chicken flour used for the fried ingredient may be an amount that allows the present fried chicken flour to be evenly attached to the entire surface of the fried ingredient. For example, when the fried ingredient is chicken meat, 10 to 25 g of the present fried chicken flour can be used for 100 g of chicken meat (approximately 200 ^cm2 surface area). Not limited to chicken meat, the amount of the present fried chicken flour used for 100 ^cm2 surface area of the fried ingredient can generally be 5 to 12.5 g, preferably 7 to 10 g.
The amount of water to be mixed after sprinkling the fried chicken powder on the surface of the fried food can be, for example, 40 to 70 parts by mass per 100 parts by mass of the fried chicken powder used.

(II) Method for Producing Fried Chicken The present invention provides a method for producing fried chicken using the fried chicken powder described above.
The production method of the present invention can be carried out by the following steps.
(1) A process of sprinkling the fried chicken powder on the surface of the target food material (fried food),
(2) A process of adding water to the food material (fried ingredient) obtained in the above process and mixing the food material to form a crumbly coating on the surface of the food material; and (3) a process of seasoning the coated food material obtained in the above process with oil.

Of these steps, the steps (1) and (2), the fried chicken powder and its manufacturing method used in each step, and the target ingredients (fried ingredients) are as described above, and the descriptions therein can be incorporated herein by reference.
In the step (3), the method of adjusting the oil is not particularly limited, and the type of oil, the temperature of the oil, and the frying time usually used for deep-frying can be adopted according to the type of fried food. For example, the oil temperature can be 130 to 200° C., preferably 150 to 180° C., and the frying time can be in the range of 1 to 15 minutes, preferably 1 to 7 minutes.
These steps (1) to (3) make it possible to produce fried chicken with a crumbly coating evenly attached to the surface of the fried ingredient. The size of the crumbs attached to the surface of the fried ingredient is not limited, but can be about 2 to 8 mm in diameter. Since crumbs are usually not perfectly spherical, the "diameter" here refers to the average value of the short diameter and the long diameter (the same applies to the following examples). By having crumbs of about 2 to 8 mm in diameter evenly attached to about 50 to 80% of the surface area of the fried ingredient, it is possible to obtain fried chicken that has a rough appearance when viewed with the naked eye and a crunchy texture when eaten.

As mentioned above, in this specification, the terms "comprise" and "contain" include the meanings of "consist of" and "consist essentially of."

The present invention will be explained below using experimental examples to aid in understanding the configuration and effects of the present invention. However, the present invention is not limited in any way by these experimental examples. Unless otherwise specified, the following experiments were carried out at room temperature (25±5°C) and atmospheric pressure conditions. In addition, unless otherwise specified, "%" in the following description means "% by mass" and "parts" means "parts by mass."

1. Experimental Materials The materials used in the following Experimental Examples 1 to 3 are as follows.
[Starch]
Corn starch: "Showa Corn Starch" manufactured by Showa Sangyo Co., Ltd., particle size 0.4 mm or less Potato starch: "Potato Starch Kashari" manufactured by Shari Town Agricultural Cooperative Association, particle size 0.9 mm or less
Processed starch: "SF-420" manufactured by Showa Sangyo Co., Ltd., particle size 0.4 mm or less [soybean flour]
Defatted soy flour: "Soya Flower FT-N" (Nisshin Oillio Group, Ltd.), particle size 1.0 mm or less Full fat soy flour: "Soya Flower NSA" (Nisshin Oillio Group, Ltd.), particle size 1.1 mm or less Soy protein: "Sun Rubber 10" (Fuji Oil Co., Ltd.), particle size 1.0 mm or less [dried bread crumbs]
Dry 100 mesh: "White Flower 100M" manufactured by Kyoei Food Co., Ltd., particle size 0.2mm or less Dry 20 mesh: "White Flower 20M" manufactured by Kyoei Food Co., Ltd., particle size 0.8mm or less Dry 7 mesh: "White Flower 7M" manufactured by Kyoei Food Co., Ltd., particle size 2.5mm or less [Wheat flour]
Weak flour: "Hakusuisha" manufactured by Okumoto Flour Milling Co., Ltd., particle size 0.2mm or less Heat-treated flour: "MK" manufactured by Showa Sangyo Co., Ltd., particle size 0.9mm or less (wheat flour in which gluten has been denatured by heat treatment)

2. Experimental Method In Experimental Examples 1 to 3 described later, screening tests and fried chicken processing tests were carried out in the following manner.

2-1. Screening test As a screening test, fried chicken powder was simply mixed with tap water to make lumps, and the size of the lumps was evaluated.

(1) How to make Soboro 1) Put 60 g of fried chicken flour into a bowl (diameter 15 cm) and add 40 g of 20°C tap water.
2) Using two chopsticks, stir the mixture in a circular motion 10 times to create soboro.

(2) Method for Evaluating the Size of Pieces of Soybean The size and ratio of the pieces of soybean produced by the above method were measured by the following method.
1) Sift through a sieve with 9.5 mm openings (sieve diameter: 20 cm), measure the weight of the material remaining on the screen, and call this weight "weight a."
2) The material that passed through the 9.5 mm sieve is then sieved through a 2.0 mm mesh sieve (sieve diameter 20 cm), and the weights of the material remaining on the sieve and the material that passed through are measured. The weight of the material remaining on the sieve is "weight b," and the weight of the material that passed through is "weight c."
3) For each weight (weight a, weight b, weight c) measured in 1) and 2) above, calculate the percentage of each of them relative to the total weight (weight a + weight b + weight c) of 100%. These are the weight ratios.

[Soboro evaluation criteria]
The results were evaluated according to the following criteria.
Suitable (◯): The weight ratio of 2 mm or more of shabbos (ratio of weight a + weight b) is 70% or more, and the weight ratio of 9.5 mm or more of shabbos (ratio of weight a) is less than 35%. Unsuitable (×): The weight ratio of 2 mm or more of shabbos (ratio of weight a + weight b) is less than 70%. Unsuitable (×): The weight ratio of 9.5 mm or more of shabbos (ratio of weight a) is 35% or more.

2-2. Fried chicken processing test Fried chicken was prepared using the fried chicken powder, and the adhesion of the coating to the chicken, the texture of the fried chicken, and the state of the coating of the fried chicken were evaluated.

(1) How to make fried chicken 1) Cut chicken (thigh meat and meat only with all skin removed) into pieces weighing about 25g each. Lightly wipe off any moisture on the surface of the chicken with a paper towel beforehand.
2) Place 8 pieces of the chicken cut above into a bowl (diameter 18 cm), add 15 parts by mass of fried chicken powder to 100 parts by mass of chicken meat, and mix so that the fried chicken powder adheres almost evenly to the entire surface of the chicken.
3) Next, add 20°C tap water to the bowl in a ratio of 10 parts by mass per 100 parts by mass of chicken meat (sprinkle as evenly as possible over the surface of the chicken meat with the fried chicken flour attached), and mix 15 times by putting your hands into the bowl in an arc-like motion.
4) Then leave it in the bowl for 5 minutes to allow the chicken to coat.
5) After 5 minutes, remove the chicken pieces one by one from the bowl and place them in salad oil heated to 175°C for 3 minutes and 30 seconds.
6) Measure the weight of the batter material (fried chicken powder containing water) remaining in the bowl.

(2) Method for evaluating coating adhesion to chicken meat The coating adhesion rate of chicken meat is calculated according to the following formula, and the coating adhesion to chicken meat is evaluated based on this.
[Equation 1]
Batter adhesion rate of chicken (%) = {(A-B)/A} x 100
A: Total amount of batter ingredients (fried chicken powder + tap water) used for preparation B: Weight of batter ingredients remaining in the bowl

[Evaluation criteria for batter adhesion]
From the batter adhesion rate calculated above, the batter adhesion to the chicken meat is evaluated according to the following criteria.
Suitable (◯): The coating adhesion rate of the chicken is greater than 75%.
Unsuitable (x): The coating adhesion rate of chicken is 75% or less.

(3) Texture evaluation of fried chicken Nine expert panelists tasted the fried chicken and evaluated the chewiness and crispness of the coating on the surface of the fried chicken. The evaluation (chewiness, crispness) of each fried chicken was carried out by having each expert panelist score the texture (control texture) of fried chicken made using 100% cornstarch instead of the test fried chicken flour as the coating material, which was set as a score of 3 points. After the fried chicken was seasoned with oil, it was placed on a paper towel and left at room temperature for 30 minutes before being served for tasting.
The average of the evaluation scores of each expert panel was calculated, and an average score of 4 points or more was evaluated as "good (◎)", an average score of 3 points or more but less than 4 points was evaluated as "satisfactory (◯)", and an average score of 3 points or less was evaluated as "unsatisfactory (×)".

[Evaluation of chewiness]
5 points: Chewier than the control texture, with a crunchy sensation at the beginning of chewing and during mastication.
4 points: Slightly chewier than the control texture, with a slightly crunchy sensation when first biting and during chewing.
3 points: Same chewiness (hardness) as the control
2 points: The texture is floppy and clearly inferior to the control, but still has some chewiness.
1 point: It is floppy and has almost no bite.

[Evaluation of crispness]
5 points: The texture is more crumbling than the control, and is easy to chew.
4 points: The texture is slightly more crumbling than the control, and the texture is less likely to get caught in the teeth when chewed.
3 points: Crunchiness (crispness) equivalent to the control texture
2 points: It feels like it crumbles, but it also feels like it catches on your teeth when you bite into it.
1 point: There was no sense of crumbling at all, but it felt like it was catching on the teeth strongly and was difficult to pass through.

[Coordination between expert panels]
To prevent bias in the evaluation judgments among the expert panels, the following was done in advance:
(A) Several test plots in which differences in texture would be easily seen were selected in advance, and test evaluations were conducted by each panel. The evaluation results of each panel were then reconciled among the panels, thereby unifying the internal evaluation criteria of each panel.
(B) The panelists were standardized in selecting the part of the fried chicken they would bite into with their teeth that had evenly coated with batter.
(C) The crunchy sensation felt at the beginning of biting and while chewing was standardized among the panels based on the sound of chewing in the mouth (crunchy sound).

(4) Evaluation of the condition of the coating of fried chicken The condition (appearance) of the coating of the fried chicken was visually evaluated by a panel of nine experts. The evaluation was carried out based on the following criteria from the viewpoints of coating thickness, size of the shavings, amount of the shavings, and uneven distribution of the shavings, and the results were decided by consensus after discussion among all nine experts in the panel.
[Evaluation Criteria]
- Suitable: The coating should be of appropriate size (approximately 2-8 mm in diameter) and should be evenly attached to the entire surface of the chicken (approximately 50-80% of the surface area of the chicken), giving it an uneven, rugged appearance.
- Flat and thin: "Flat" means that the surface of the batter is smooth and even. "Thin" means that the batter is thin and not very attached.
・Slightly flat: This means that the surface of the batter is slightly uneven, but generally has a smooth shape.
- Slightly less crumbly: There is some crumbly coating on the surface of the coating, but the amount is relatively small (about 20-50% of the surface area of the chicken) and the uneven texture is somewhat weak.
Few crumbs: Crumbly batter is attached to the surface of the batter, but only a small amount (0-20% of the surface area of the chicken) and there is little unevenness. Large lumps unevenly distributed: Large lumps of batter are attached to the surface (approximately 8-20mm in diameter), but there are some areas with little batter and the attachment is uneven. Slightly uneven: Crumbly batter is attached to the surface of the batter, but there are also some areas with little batter and the attachment is slightly uneven. Small lumps: The batter is attached evenly, but the crumbs are small (diameter 2mm or less) and there is little unevenness.

Experimental Example 1
Fried chicken powders (Comparative Examples 1-1 to 1-10, Examples 1-1 to 1-2) having the recipes shown in Table 1 were prepared, and screening tests and fried chicken processing tests were carried out using the methods described above.
The results are shown in Table 1.

As shown in Table 1, when starch and defatted soy flour are used as the fried chicken flour, it was confirmed that fried chicken having the desired characteristics of the present invention can be produced by adjusting the proportion of starch to 75 to 89% by mass, preferably 75 to 85% by mass, more preferably 80 to 85% by mass, and the proportion of defatted soy flour to 11 to 25% by mass, preferably 15 to 25% by mass, more preferably 15 to 20% by mass, out of a total of 100% by mass of starch and defatted soy flour. Specifically, the fried chicken flour containing starch and defatted soy flour in the above proportions is directly sprinkled on the surface of the chicken meat used as the fried ingredient, and then water is added and mixed, so that the fried chicken flour adheres to the surface of the fried ingredient and absorbs moisture to become crumbly, and then it is oiled to produce fried chicken with a rugged appearance and a crunchy texture.

Experimental Example 2
Fried chicken powders (Comparative Examples 2-1 to 2-7, Examples 2-1 to 2-12) having the formulations shown in Tables 2 to 3 were prepared, and screening tests and fried chicken processing tests were carried out using the methods described above.
The results are shown in Tables 2 and 3.

As shown in Table 2, when starch, defatted soy flour, and dried bread crumbs are used as the fried chicken flour, it was confirmed that fried chicken having the desired characteristics of the present invention can be produced by adjusting the proportion of starch to 60-85% by mass, the proportion of defatted soy flour to 5-25% by mass, and the proportion of dried bread crumbs to 5-25% by mass, out of a total of 100% by mass of starch, defatted soy flour, and dried bread crumbs. Specifically, the fried chicken flour containing starch, defatted soy flour, and dried bread crumbs in the above proportions was sprinkled directly onto the surface of the chicken meat used as the fried ingredient, and then water was added and mixed, so that the fried chicken flour attached to the surface of the fried ingredient absorbed moisture and became crumbly, and then it was seasoned with oil to produce fried chicken with a rugged appearance and a crunchy texture.

As shown in Table 3, it was confirmed that fried chicken with the desired characteristics could be produced even when potato starch was used instead of corn starch (Example 2-11). From this, it is considered that starch can be widely used regardless of the origin of the raw material.
On the other hand, when full fat soy flour was used instead of defatted soy flour, the size of the shabby particles formed tended to become larger, and when soy protein was used, the adhesion of the batter to the fried ingredients tended to decrease significantly (Comparative Examples 2-5 and 2-6).
It was also confirmed that fried chicken with the desired characteristics could be produced when dry 20 mesh bread crumbs were used instead of dry 100 mesh bread crumbs (Example 2-12). However, when dry 7 mesh bread crumbs were used, the size of the shabby bits formed tended to be large, and uneven adhesion of the batter was observed. For this reason, it is considered desirable to use dry bread crumbs with a size of 10 mesh or less.

Experimental Example 3
Fried chicken powders having the recipes shown in Table 4 (Comparative Examples 3-1 to 3-2, Examples 3-1 to 3-4) were prepared, and screening tests and fried chicken processing tests were carried out using the methods described above.
The results are shown in Table 4.

As shown in Table 4, when starch, defatted soy flour, dried bread crumbs, and wheat flour are used as the fried chicken flour, it was confirmed that the fried chicken having the desired characteristics of the present invention can be produced by adjusting the ratio of wheat flour to 10 to 20% by mass in the total amount of starch, defatted soy flour, dried bread crumbs, and wheat flour (100% by mass) (Examples 3-1 and 3-2). Specifically, the fried chicken flour containing starch, defatted soy flour, dried bread crumbs, and wheat flour was directly sprinkled on the surface of the chicken meat used as the fried ingredient, and then water was added and mixed, so that the fried chicken flour attached to the surface of the fried ingredient absorbed moisture and became crumbly, and then it was fried with oil to produce fried chicken with a rugged appearance and a crunchy texture. It was also confirmed that fried chicken with the desired characteristics can be produced even when wheat flour in which the protein has been denatured by heat treatment (heat-treated wheat flour) is used as the wheat flour (Examples 3-3 and 3-4). On the other hand, when the proportion of wheat flour was increased to 30% by mass, it was found that the chewiness and crispness tended to decrease, and the coating tended to adhere unevenly.

Prescription Examples 1 to 5
By mixing the components in the ratios shown in Table 5, various fried chicken powders having the above-mentioned effects were prepared.

Claims (6)

A fried chicken flour of a sprinkling type containing starch and defatted soybean flour,
The starch content is 75-85 % by mass and the defatted soy flour content is 15-25 % by mass, based on a total of 100% by mass of the starch and the defatted soy flour.
Sprinkle type fried chicken powder ;
However, this does not include a granular starch composition consisting of 20 parts by mass of defatted soybeans, 10 parts by mass of isolated soy protein, 70 parts by mass of starch, 2 parts by mass of calcium carbonate, and 0.4 parts by mass of magnesium carbonate;
Here, the sprinkling type fried chicken flour is fried chicken flour that is directly sprinkled on the surface of the target food material . A fried chicken flour of a sprinkling type containing starch, defatted soy flour, and dried bread crumbs,
The starch content is 60 to 85% by mass, the defatted soy flour content is 5 to 25% by mass, and the dried bread crumbs content is 5 to 25% by mass, out of a total of 100% by mass of starch, defatted soy flour, and dried bread crumbs.
Sprinkle type fried chicken powder ;
Here, the sprinkling type fried chicken flour is fried chicken flour that is directly sprinkled on the surface of the target food material . The fried chicken powder of claim 2 further contains wheat flour,
The ratio of wheat flour is 20% by weight or less in a total amount of 100% by mass of starch, soy flour, dried bread crumbs, and wheat flour;
A type of fried chicken powder that is sprinkled on top. It is used to form a crumbly coating on the surface of the target food by sprinkling it on the surface of the target food and then adding water to the food and mixing it.
The fried chicken powder for sprinkling according to claim 1 or 2. A method for using the fried chicken powder of the sprinkling type according to any one of claims 1 to 3,
After sprinkling it on the surface of the target food,
By adding water to the food and mixing it, a crumbly coating is formed on the surface of the food.
The method of use. A method for producing fried chicken, comprising the following steps:
A step of coating the surface of a target food material with the fried chicken powder according to any one of claims 1 to 3;
A process of adding water to the food material obtained in the above process and mixing the food material to form a crumbly coating on the surface of the food material; and A process of seasoning the coated food material obtained in the above process with oil.