JPH0565136B2 - - Google Patents

Description

[Detailed description of the invention]

(Industrial Application Field) The present invention provides a restorable dry fried chicken that has excellent storage stability and can be rehydrated within 3 minutes in boiling water. (Prior Art) Conventionally, many meats have been eaten as fried chicken (for example, fried chicken, etc.). Deep-fried meat is difficult to store for long periods of time and is only delicious when eaten hot after being fried, so it is sold at fast food shops around the country. Furthermore, if fried meat dries out, it will not recover even if you try to rehydrate it with boiling water. This is mainly due to the dense tissue of meat. On the other hand, many instant foods are known that can be reconstituted in a short time (for example, within 3 minutes) by reconstitution with boiling water. However, there is no ready-made fried chicken food. This is because, for the reasons mentioned above, it is not rehydrated. On the other hand, many attempts have been made to produce meat-like protein materials using extrusion skunking techniques. In particular, in recent years, twin-screw extruders have been developed, and meat-like protein materials with excellent fibrous structures have been developed, and products that more closely resemble meat-like structures and textures have been developed. However, among the protein materials produced using a twin-screw extruder, those with excellent fibrous structures and dense structures similar to those of meat have a texture similar to that of meat, but on the other hand, they are difficult to rehydrate in boiling water for less than three minutes. There is a drawback. This is because the texture and texture are dense and similar to meat. Furthermore, although fried chicken using these meat-like protein materials is known, it is not known that it can be dried and rehydrated within 3 minutes. (Problem to be solved) As stated in the previous section, even if natural meat fried chicken is dried, it is difficult to restore it using boiling water. Therefore,
The purpose was to produce dry fried chicken that can be reconstituted in hot water within 3 minutes and the reconstituted product has an excellent texture similar to that of fried meat. (Means for Solving the Problem) In order to achieve the above object, the present inventors have discovered, as a result of research, that a meat-like protein with an excellent fibrous structure obtained by extruding a protein raw material using a twin-screw extruder has been developed. Materials (particularly those whose dried material has a dense structure that is difficult to restore within 3 minutes with boiling water) are suitable, and materials with a diameter of 5 mm or more suitable for deep-frying are used.
If this is rehydrated in hot water, fried, and further dried,
Having obtained the knowledge that the desired dried fried chicken could be obtained, the present invention was completed. That is, the present invention provides a first step of returning a meat-like protein material having an excellent fibrous structure and a dense tissue obtained by extruding a protein raw material using a twin-screw extruder with water or hot water; This method includes a second step of frying a meat-like protein material and a third step of drying the fried product. The first step of the present invention is to reconstitute the meat-like protein material with water or hot water. The meat-like protein material used is suitably one having an excellent fibrous structure and a dense structure obtained by extruding a protein raw material using a twin-screw extruder. Here, protein raw materials include proteins obtained from oil seeds such as soybeans, rapeseed, and peanuts as main components, proteins obtained from grains such as gluten, other vegetable proteins, egg whites, casein, birds, animals, seafood, etc. One or more animal proteins may be used in combination depending on the purpose. The combined use of gluten is effective in improving the fibrous structure of the resulting protein material. As other raw materials, grains, grain flour, other starch raw materials, polysaccharides, gums, etc. can be used in combination. Starches help with swelling and have the effect of smoothing the tissue. Polysaccharides and gum substances are effective in modifying tissues. Further, oils and fats can be used, and they can also be freely used in the form of emulsion (regardless of W/O type or O/W type). In particular, when using a twin-screw extruder, a structured protein material can be obtained even if it contains oil, which is effective in improving the texture. Extrusion is carried out in an aqueous environment, that is, in a state where the raw material contains water, and the water may be contained in the form of, for example, soy milk, extracts of plants, etc. Usually, 10 to 80% by weight of water in the raw materials is suitable. For extrusion, extrusion using a twin-screw extruder and extrusion under pressure and heat is suitable for deep-frying with an excellent fibrous structure. Pressurization·
The heating conditions may be any known conditions, and usually include applying a pressure of 1 to 100 kg/cm ² near the tip die and heating to 70 to 250°C. The appropriate size of the protein material obtained is 5 mm or more, preferably 10 to 50 mm. The protein material obtained as described above has an excellent fibrous structure, and as mentioned above, the protein material using gluten has an even better fibrous structure. However, changing the extrusion manufacturing conditions (for example, reducing the water content, increasing the compression ratio of the screw, increasing the pressure, using more starches as raw materials, etc.)
If puffing is promoted by this, the structure will be coarse enough to allow reconstitution within 3 minutes, but even if dry fried chicken is produced, the texture similar to that of fried meat cannot be obtained, which is inappropriate. In other words, the protein material used in the present invention needs to have a dense structure that cannot be sufficiently rehydrated within 3 minutes. The meat-like protein material having an excellent fibrous structure obtained as described above is rehydrated with water or hot water. Usually, about twice as much as the meat-like protein material (preferably
2.5 to 10 times) water or hot water for at least 3 minutes (usually 10 times)
(minutes to several hours, or overnight to one day if refrigerated)
Drain the excess water after soaking. The second step of the present invention is to fry the returned meat-like protein material. The meat-like protein material rehydrated in hot water is usually fried with fried chicken powder. The appropriate amount of fried chicken powder is 16% by weight or less based on the protein material rehydrated in hot water. If the content exceeds 16% by weight, the ability of the dried fried chicken to be restored within 3 minutes with boiling water becomes poor. In addition, from the viewpoint of flavor and texture as fried chicken, 3 to 14% by weight is appropriate.
The frying conditions are preferably 125°C to 180°C for less than 3 minutes. When the time exceeds 3 minutes, the rapid evaporation effect of water in the gaps in the fibrous structure is poor, and oil tends to penetrate into the gaps in the fibrous structure, which tends to impede the boiling water restorability of the obtained dry fried chicken within 3 minutes. If necessary, roll treatment can be carried out in the process before frying to appropriately destroy the fibrous structure, thereby increasing the resiliency in hot water. The water that permeates into the fibrous structure of the protein material by hot water rehydration is rapidly vaporized by frying, thereby expanding the fine pores and contributing to the hot water recovery properties. The third step of the present invention is to dry the obtained fried food. For drying, drying means such as freeze drying, microwave drying, hot air drying, etc. can be used. For drying, the moisture content of fried chicken is usually 8% or less, preferably 5% or less. Freeze-drying is most preferred in order to obtain fried chicken with excellent reconstitution properties. After frying, the water contained in the fibrous structure gaps freezes and expands as ice crystallizes, causing destruction and expansion of the fibrous structure fine pores.
It is presumed that this improves recovery within minutes. (Example) Embodiments of the present invention will be described below with reference to Examples. Example 1 Protein material with excellent fibrous structure ("APEX1200" manufactured by Fuji Oil Co., Ltd.) obtained by extruding soybean protein as the main raw material with a twin-screw extruder (15-30 cmφ) 1Kg to 10Kg of hot water at 60℃
It was soaked for 30 minutes and dehydrated to obtain 3 kg of hot water reconstituted protein material. 50g of meat extract, 30g of sugar, 15g of spices, 10g of commercially available seasonings, 80g of soy sauce, 6g of seasoning oil in water.
A seasoning liquid was prepared by dissolving 309g of the ingredients. The hydrated protein material is soaked in a seasoning solution and placed under vacuum for 3
After leaving it for a minute, hang it on a roll with a 2mm gap,
Sprinkle with 350g of commercially available fried chicken powder and use palm oil.
Fried chicken was obtained by frying at 165° C. for 2 minutes, and dried fried chicken was obtained by freeze-drying. When placed in a container and poured with boiling water, it recovered within 3 minutes, and when eaten, it had the same texture and flavor as before freeze-drying. Example 2 When dry fried chicken was obtained in the same manner as in Example 1, the amount of fried chicken powder was varied with respect to the protein material as shown in Table 1. Table 1 also shows the results of examining the restoration properties and flavor of reconstitution with hot water.
Shown below.

[Table] However, the amount of fried chicken powder (%) is the weight % based on the protein material that has been rehydrated and drained. ○: Good, △: Fairly good, ×: Poor. Example 3 When dry fried chicken was obtained in the same manner as in Example 1, frying was carried out under the conditions shown in Table 2. The results are also shown.

[Table] ○: Good, △: Fairly good, ×: Poor. (Effects) As described above, according to the present invention, it has become possible to make dry fried chicken that has excellent preservability, is restored within 3 minutes when hydrated with boiling water, and the restored product has excellent flavor and texture of fried chicken. be.

Claims (1)

[Claims] 1 Extrusion of protein raw material with a moisture content of 10 to 80% using a twin-screw extruder at 1 to 100 kg/cm2 at 70 to 250°C, with excellent fibrous structure and a size of 5 mmφ or more, The first step is to reconstitute a protein material with a dense structure that cannot be fully reconstituted in hot water within 3 minutes with water or hot water.
A method for producing reconstituted dried fried chicken, which includes a second step of frying at 125 to 180° C. for less than 3 minutes by weight percent, and a third step of drying the fried food to a moisture content of 8% or less, and reconstitution in hot water within 3 minutes.