JPWO2019065934A1 - Fried chicken mix - Google Patents
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- JPWO2019065934A1 JPWO2019065934A1 JP2019545660A JP2019545660A JPWO2019065934A1 JP WO2019065934 A1 JPWO2019065934 A1 JP WO2019065934A1 JP 2019545660 A JP2019545660 A JP 2019545660A JP 2019545660 A JP2019545660 A JP 2019545660A JP WO2019065934 A1 JPWO2019065934 A1 JP WO2019065934A1
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- 240000005856 Lyophyllum decastes Species 0.000 title claims abstract description 53
- 235000013194 Lyophyllum decastes Nutrition 0.000 title claims abstract description 53
- 229920001592 potato starch Polymers 0.000 claims abstract description 40
- 239000002245 particle Substances 0.000 claims abstract description 25
- 238000009826 distribution Methods 0.000 claims abstract description 11
- 230000001186 cumulative effect Effects 0.000 claims abstract description 7
- 238000007561 laser diffraction method Methods 0.000 claims abstract description 4
- 238000000790 scattering method Methods 0.000 claims abstract description 4
- 239000004615 ingredient Substances 0.000 claims description 37
- 238000004519 manufacturing process Methods 0.000 claims description 12
- 239000000203 mixture Substances 0.000 description 39
- 235000013312 flour Nutrition 0.000 description 11
- 229920002472 Starch Polymers 0.000 description 10
- 238000000034 method Methods 0.000 description 10
- 235000019698 starch Nutrition 0.000 description 10
- 239000008107 starch Substances 0.000 description 8
- 230000000052 comparative effect Effects 0.000 description 7
- 235000011194 food seasoning agent Nutrition 0.000 description 7
- 239000007788 liquid Substances 0.000 description 7
- 235000010855 food raising agent Nutrition 0.000 description 6
- 239000003921 oil Substances 0.000 description 5
- 241000287828 Gallus gallus Species 0.000 description 4
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 4
- 238000010411 cooking Methods 0.000 description 4
- 235000013372 meat Nutrition 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 244000294411 Mirabilis expansa Species 0.000 description 2
- 235000015429 Mirabilis expansa Nutrition 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 235000012813 breadcrumbs Nutrition 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 230000002950 deficient Effects 0.000 description 2
- 235000013601 eggs Nutrition 0.000 description 2
- 239000003925 fat Substances 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000013536 miso Nutrition 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 235000014102 seafood Nutrition 0.000 description 2
- 238000007873 sieving Methods 0.000 description 2
- 235000017557 sodium bicarbonate Nutrition 0.000 description 2
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 2
- 235000013555 soy sauce Nutrition 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 210000000689 upper leg Anatomy 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- 240000002234 Allium sativum Species 0.000 description 1
- 241000283707 Capra Species 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 240000008415 Lactuca sativa Species 0.000 description 1
- 229920000881 Modified starch Polymers 0.000 description 1
- 239000004368 Modified starch Substances 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 241001494479 Pecora Species 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 244000273928 Zingiber officinale Species 0.000 description 1
- 235000006886 Zingiber officinale Nutrition 0.000 description 1
- 210000001015 abdomen Anatomy 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000013330 chicken meat Nutrition 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 238000004132 cross linking Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 230000032050 esterification Effects 0.000 description 1
- 238000005886 esterification reaction Methods 0.000 description 1
- 238000006266 etherification reaction Methods 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000004611 garlic Nutrition 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 235000019426 modified starch Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- NEGYEDYHPHMHGK-UHFFFAOYSA-N para-methoxyamphetamine Chemical compound COC1=CC=C(CC(C)N)C=C1 NEGYEDYHPHMHGK-UHFFFAOYSA-N 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 235000012015 potatoes Nutrition 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 235000012045 salad Nutrition 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/157—Farinaceous granules for dressing meat, fish or the like
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- Life Sciences & Earth Sciences (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- General Preparation And Processing Of Foods (AREA)
- Grain Derivatives (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
本発明は、衣がサクサクした良好な食感を有し、しかも油ちょうしてから時間が経過してもその良好な食感を維持し得る唐揚げを製造可能な唐揚げ用ミックスを提供することを課題とする。本発明の唐揚げ用ミックスは、乾式法のレーザー回折・散乱法により測定される体積基準の粒度分布累積曲線における１０％径が２０μｍ以下の馬鈴薯澱粉を１０質量％以上含有する。前記馬鈴薯澱粉の前記粒度分布累積曲線における５０％径は、好ましくは５〜３５μｍであり、９０％径は好ましくは２０〜４０μｍである。The present invention provides a fried chicken mix capable of producing fried chicken having a crispy and good texture and capable of maintaining the good texture even after a lapse of time after oiling. Is the subject. The fried chicken mix of the present invention contains 10% by mass or more of potato starch having a 10% diameter of 20 μm or less in a volume-based particle size distribution cumulative curve measured by a dry laser diffraction / scattering method. The 50% diameter of the potato starch in the particle size distribution cumulative curve is preferably 5 to 35 μm, and the 90% diameter is preferably 20 to 40 μm.
Description
本発明は、唐揚げ用ミックスに関する。 The present invention relates to a fried chicken mix.
唐揚げは、各種の食材からなる具材の表面に衣材を付着させて油ちょうすることで得られる揚げ物食品である。一般的に唐揚げの衣材は、粉末状の衣材を具材にまぶして用いるブレダータイプと、水溶きした液状の衣材を具材に絡めて用いるバッタータイプとに分類される。いずれのタイプの衣材を用いても、油ちょうによって、具材は、衣材により直接揚げ油に触れることなく加熱されてジューシーに仕上がり、衣材は、揚げ油に直接触れることで水分が蒸発してサクサクとした乾いた食感の衣となる。 Deep-fried chicken is a fried food that is obtained by attaching clothing to the surface of ingredients made of various ingredients and oiling them. Generally, fried 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 batter heats the ingredients to a juicy finish without directly touching the frying oil, and the batter evaporates moisture when it comes into direct contact with the frying oil. The batter has a crispy, dry texture.
しかしながら、衣のサクサクとした好ましい食感が味わえるのは調理直後に限られ、調理後に時間が経過すると、具材の水分が衣に移行し、衣のサクサクとした食感が失われ、商品価値が低下するという問題がある。特に近年は、保温器の普及などにより、店頭などで調理済みの唐揚げが陳列して販売されることが多くなってきており、斯かる唐揚げの食感の経時劣化の問題はより深刻さを増している。このような問題点の改善のため、特許文献１には、唐揚げ用衣材に、レーザー回折型粒度分布測定における平均粒子径が２０μｍ未満の穀粉類又は澱粉類の粉砕物を配合することが記載されている。しかしこの粉砕物は、篩を用いた分級のみでは製造が困難であり（特許文献１の〔０００５〕）、その製造においては穀粉類や澱粉類に再度衝撃を与える必要があり、製造に非常に手間がかかるものであった。 However, the crispy and pleasant texture of the batter can be enjoyed only immediately after cooking, and after a lapse of time after cooking, the moisture of the ingredients is transferred to the batter, and the crispy texture of the batter is lost, resulting in commercial value. There is a problem that Especially in recent years, due to the spread of warmers, cooked fried chicken is often displayed and sold at stores, and the problem of deterioration of the texture of fried chicken over time is more serious. Is increasing. In order to improve such problems, Patent Document 1 describes that fried chicken is mixed with a pulverized product of flours or starches having an average particle size of less than 20 μm in the laser diffraction type particle size distribution measurement. Are listed. However, it is difficult to produce this pulverized product only by classification using a sieve (Patent Document 1 [0005]), and it is necessary to give an impact to flours and starches again in the production thereof, which is very difficult to produce. It was time-consuming.
また、衣材における澱粉粒子の粒子径を特定範囲に規定した技術として、特許文献２には、フライ類の衣に十分な透明感を付与するために、実質的に粒子径が５０μｍ以下の澱粉粒子からなる馬鈴薯澱粉を衣材に配合する技術が記載されている。しかし特許文献２記載の技術は、コロッケ、メンチカツなどの、パン粉やクラッカー粉を用いたフライ類に適用されるものであり（特許文献２の〔００２６〕）、パン粉やクラッカー粉を用いない唐揚げなどに適用しても所定の効果が得られにくいとされている。また特許文献３には、馬鈴薯澱粉を主体とする唐揚げ粉において、馬鈴薯澱粉の９５重量％以上を粒径２０μｍ以上とすることで、サクミがあり、口溶けのよい唐揚げが得られることが記載されている。しかし、特許文献３記載の唐揚げ粉を用いた場合に衣の食感の改善効果が得られるのは、調理直後の唐揚げであり、調理後の時間経過による品質の低下という点では改良の余地があった。 Further, as a technique for defining the particle size of starch particles in a batter material within a specific range, Patent Document 2 describes starch having a particle size of 50 μm or less in order to impart sufficient transparency to batter of fried foods. A technique for blending potato starch composed of particles into a batter material is described. However, the technique described in Patent Document 2 is applied to fried foods using bread crumbs or cracker flour such as croquettes and minced meat cutlets (Patent Document 2 [0026]), and fried chicken without using bread crumbs or cracker flour. It is said that it is difficult to obtain a predetermined effect even if it is applied to such as. Further, Patent Document 3 describes that in fried chicken mainly composed of potato starch, by setting 95% by weight or more of potato starch to a particle size of 20 μm or more, fried chicken with crispness and good melting in the mouth can be obtained. Has been done. However, when the fried chicken powder described in Patent Document 3 is used, the effect of improving the texture of the clothes is obtained in the fried chicken immediately after cooking, and the quality is deteriorated with the passage of time after cooking. There was room.
本発明の課題は、衣がサクサクした良好な食感を有し、しかも油ちょうしてから時間が経過してもその良好な食感を維持し得る唐揚げを製造可能な唐揚げ用ミックスを提供することである。 An object of the present invention is to provide a fried chicken mix capable of producing fried chicken having a crispy batter and having a good texture and maintaining the good texture even after a lapse of time after oiling. It is to be.
本発明は、乾式法のレーザー回折・散乱法により測定される体積基準の粒度分布累積曲線における１０％径が２０μｍ以下の馬鈴薯澱粉を１０質量％以上含有する唐揚げ用ミックスである。
また本発明は、前記の本発明の唐揚げ用ミックスを具材に付着させ、該ミックスが付着した具材を油ちょうする工程を有する、唐揚げの製造方法である。The present invention is a fried chicken mix containing 10% by mass or more of potato starch having a 10% diameter of 20 μm or less in a volume-based particle size distribution cumulative curve measured by a dry laser diffraction / scattering method.
Further, the present invention is a method for producing fried chicken, which comprises a step of adhering the above-mentioned fried chicken mix of the present invention to an ingredient and oiling the ingredient to which the mixed is attached.
本明細書において、後述するＤ１０、Ｄ５０、Ｄ９０は、乾式法のレーザー回折・散乱法により測定される馬鈴薯澱粉の体積基準の粒度分布累積曲線において、その積算量が粒子の小さい方から累積して１０％、５０％、９０％である粒子径を意味する。このうち、Ｄ５０（５０％径）は、馬鈴薯澱粉のメディアン径である。これらの粒子径は、市販のレーザー回折式粒度分布測定装置（例えば、日機装株式会社製、マイクロトラックＭＴ３０００ＩＩ）を用いて常法に従って測定することができる。 In the present specification, D10, D50, and D90, which will be described later, are accumulated from the smallest particle in the volume-based particle size distribution cumulative curve of horse belly starch measured by the dry laser diffraction / scattering method. It means a particle size of 10%, 50%, 90%. Of these, D50 (50% diameter) is the median diameter of potato starch. These particle sizes can be measured according to a conventional method using a commercially available laser diffraction type particle size distribution measuring device (for example, Microtrac MT3000II manufactured by Nikkiso Co., Ltd.).
本発明の唐揚げ用ミックスは、Ｄ１０が２０μｍ以下、好ましくは２〜２０μｍの馬鈴薯澱粉を含有する。換言すれば、本発明の唐揚げ用ミックスに含有される馬鈴薯澱粉は、粒子径２０μｍ以下の澱粉粒子を１０体積％以上含んでおり、粒径２０μｍ以上の澱粉粒子が９５重量％以上を占める、特許文献３記載の馬鈴薯澱粉とは粒度分布が異なる。Ｄ１０が斯かる特定範囲にある馬鈴薯澱粉を唐揚げ用ミックスに配合することで、製造直後のみならず製造後に時間が経過しても食感に優れる唐揚げの製造が可能となる。Ｄ１０が前記特定範囲にある馬鈴薯澱粉は、例えば、市販の馬鈴薯澱粉を複数の画分に篩分けし、必要に応じ粉砕し、それら複数の画分を適宜組み合わせることで得られる。 The fried chicken mix of the present invention contains potato starch having a D10 of 20 μm or less, preferably 2 to 20 μm. In other words, the potato starch contained in the fried mix of the present invention contains 10% by volume or more of starch particles having a particle size of 20 μm or less, and 95% by weight or more of starch particles having a particle size of 20 μm or more. The particle size distribution is different from that of potato starch described in Patent Document 3. By blending potato starch having D10 in such a specific range into the fried chicken mix, it is possible to produce fried chicken having an excellent texture not only immediately after production but also over time after production. The potato starch having D10 in the specific range can be obtained, for example, by sieving commercially available potato starch into a plurality of fractions, pulverizing the starch as necessary, and appropriately combining the plurality of fractions.
本発明で用いる馬鈴薯澱粉の種類は、食用に用い得る馬鈴薯（ジャガイモ）から得られるものであればよく特に限定されないが、加工澱粉を使用しない唐揚げ用ミックスに対するニーズに応える観点から、油脂加工、α化、エーテル化、エステル化、架橋、酸化等の加工処理が施されていない未加工馬鈴薯澱粉が好ましい。 The type of potato starch used in the present invention is not particularly limited as long as it is obtained from edible potatoes, but from the viewpoint of meeting the needs for fried chicken mixes that do not use modified starch, fat processing, Unmodified potato starch that has not been subjected to processing such as pregelatinization, etherification, esterification, cross-linking, and oxidation is preferable.
本発明の唐揚げ用ミックスにおいて、Ｄ１０が２０μｍ以下の馬鈴薯澱粉の含有量は、該ミックスの全質量に対して、１０質量％以上であり、好ましくは４０質量％以上、さらに好ましくは７０質量％以上である。Ｄ１０が前記特定範囲にある馬鈴薯澱粉の含有量が１０質量％未満では、唐揚げらしい良好なサクサクとした食感が得られないおそれがある。 In the fried chicken mix of the present invention, the content of potato starch having a D10 of 20 μm or less is 10% by mass or more, preferably 40% by mass or more, and more preferably 70% by mass with respect to the total mass of the mix. That is all. If the content of potato starch in which D10 is in the specific range is less than 10% by mass, a good crispy texture like fried chicken may not be obtained.
また、前述した作用効果をより一層確実に奏させるようにする観点から、本発明で用いる馬鈴薯澱粉は、Ｄ１０が前記特定範囲にあることに加えてさらに、Ｄ５０が５〜３５μｍであることが好ましく、１０〜３０μｍであることがさらに好ましい。通常市販されている馬鈴薯澱粉は、Ｄ５０が４０μｍ付近であり、本発明で用いる馬鈴薯澱粉よりも粒が大きい。つまり、馬鈴薯澱粉の粒度分布が特定のものになるように意図的に調整しない限りは、馬鈴薯澱粉のＤ５０は、それに含まれる澱粉粒子の大きさや性状などから、必然的に４０μｍ付近になると考えられる。 Further, from the viewpoint of ensuring that the above-mentioned effects are more reliably produced, the potato starch used in the present invention preferably has a D10 of 5 to 35 μm in addition to having a D10 in the specific range. , 10 to 30 μm, more preferably. The potato starch that is usually on the market has a D50 of about 40 μm, which is larger than the potato starch used in the present invention. That is, unless the particle size distribution of potato starch is intentionally adjusted to be specific, it is considered that the D50 of potato starch is inevitably around 40 μm due to the size and properties of the starch particles contained therein. ..
同様の観点から、本発明で用いる馬鈴薯澱粉は、Ｄ１０が前記特定範囲にあることに加えてさらに、Ｄ９０が２０〜４０μｍであることが好ましく、２５〜３５μｍであることがさらに好ましい。 From the same viewpoint, in the potato starch used in the present invention, in addition to the D10 being in the above-mentioned specific range, the D90 is preferably 20 to 40 μm, and more preferably 25 to 35 μm.
本発明の唐揚げ用ミックスは、馬鈴薯澱粉に加えてさらに、膨張剤を含有してもよい。唐揚げ用ミックスに膨張剤が含有されていると、該ミックスを用いて得られる唐揚げにおいて、衣のボリュームやサクサク感が一層向上し得る。膨張剤としては、重曹、及びベーキングパウダーやイスパタ等の重曹を含む公知の膨張剤を使用することができる。本発明の唐揚げ用ミックスにおける膨張剤の含有量は、該ミックスの全質量に対して、好ましくは０．３〜３質量％、さらに好ましくは０．７〜２質量％である。 The fried chicken mix of the present invention may further contain a leavening agent in addition to the potato starch. When the leavening agent contains a leavening agent, the volume and crispness of the batter can be further improved in the fried chicken obtained by using the mix. As the leavening agent, a known leavening agent containing baking soda and baking soda such as baking powder and ispata can be used. The content of the leavening agent in the fried chicken mix of the present invention is preferably 0.3 to 3% by mass, more preferably 0.7 to 2% by mass, based on the total mass of the mix.
本発明の唐揚げ用ミックスは、馬鈴薯澱粉及び膨張剤以外の他の成分を含有してもよく、例えば、小麦粉、米粉等の穀粉；馬鈴薯澱粉以外の澱粉；全卵粉、卵白粉等の卵粉；増粘剤；食塩、粉末醤油、発酵調味料、粉末味噌、アミノ酸等の調味料；香辛料；香料；ビタミン等の栄養成分；着色料；粉末油脂等が挙げられ、所望する唐揚げの特性に応じて、これらの１種を単独で又は２種以上を組み合わせて用いることができる。これら他の成分の含有量は、唐揚げ用ミックスの全質量に対して、好ましくは１５〜６０質量％、さらに好ましくは２０〜５０質量％である。 The fried mix of the present invention may contain ingredients other than potato starch and swelling agent, for example, flour such as wheat flour and rice flour; starch other than potato starch; eggs such as whole egg flour and egg white flour. Powder; thickener; salt, powdered soy sauce, fermented seasoning, powdered miso, seasoning such as amino acids; spices; fragrances; nutritional components such as vitamins; coloring agents; powdered fats and oils, etc. Depending on the situation, one of these may be used alone or in combination of two or more. The content of these other components is preferably 15 to 60% by mass, more preferably 20 to 50% by mass, based on the total mass of the fried chicken mix.
本発明の唐揚げ用ミックスは、唐揚げの製造に使用される。唐揚げの製造方法は、典型的には、唐揚げ用ミックスを具材に付着させ、該ミックスが付着した具材を油ちょうする工程を有する。唐揚げ用ミックスを付着させた具材の油ちょうは、常法に従って行うことができ、加熱温度（油温）、加熱時間等は具材の種類や大きさ等に応じて適宜設定すればよい。 The fried chicken mix of the present invention is used in the production of fried chicken. The method for producing fried chicken typically includes a step of adhering the fried chicken mix to the ingredients and oiling the ingredients to which the mix is attached. The oiling of the ingredients to which the fried chicken mix is attached can be performed according to a conventional method, and the heating temperature (oil temperature), heating time, etc. may be appropriately set according to the type and size of the ingredients. ..
また、唐揚げ用ミックスを具材に付着させる方法は特に限定されず、該ミックスを具材にまぶす方法でもよく、該ミックスから調製したバッターを具材に付着させる方法でもよい。前記の「まぶす」とは、具材の表面に粉体である唐揚げ用ミックスをそのまま付着させる操作であり、具体的には例えば、１）具材の上方からミックスを振り掛ける操作、２）ミックス及び具材を袋の中に投入し、該袋の開口部を閉じた状態で振盪する操作、３）皿等に比較的広い範囲でミックスを散布し、散布されたミックス上で具材を転がす操作、等が挙げられる。また、前記の「バッター」とは、唐揚げ用ミックスと水性液体とを混合して調製される液体状の衣材であり、これに具材を浸漬したり噴霧したりして、具材に付着させることができる。ミックス付着作業の簡便性を特に重視する場合は、まぶす方法が好ましく、唐揚げの食感及び製造後の保管性を特に重視する場合は、バッターを用いる方法が好ましい。 Further, the method of attaching the fried chicken mix to the ingredients is not particularly limited, and a method of sprinkling the mix on the ingredients or a method of attaching a batter prepared from the mix to the ingredients may be used. The above-mentioned "mabusu" is an operation of directly adhering a powdered fried chicken mix to the surface of the ingredients. Specifically, for example, 1) an operation of sprinkling the mix from above the ingredients, 2) The operation of putting the mix and ingredients into a bag and shaking with the opening of the bag closed, 3) spray the mix over a relatively wide range on a plate, etc., and spread the ingredients on the sprayed mix. Rolling operation, etc. can be mentioned. The above-mentioned "batter" is a liquid batter prepared by mixing a fried chicken mix and an aqueous liquid, and the ingredients are dipped or sprayed into the batter to make the ingredients. Can be attached. When the convenience of the mix adhesion work is particularly important, the sprinkling method is preferable, and when the texture of the fried chicken and the storability after production are particularly important, the method using a batter is preferable.
唐揚げの具材としては、例えば、鶏、豚、牛、羊、ヤギなどの畜肉類；魚介類；野菜類などの種々のものを使用することができる。本発明は特に、具材として肉類や魚介類を使用する場合に好適である。具材には下味をつけてもよく、その場合は通常、唐揚げ用ミックスを付着させる前に具材に下味をつけておく。具材の下味付け方法は特に制限されず、従来公知の方法を利用することができる。具材の下味付けは例えば、食塩、醤油、発酵調味料、ショウガ、ニンニク、糖類、味噌、アミノ酸、増粘多糖類等を水等の液体に溶かして調味液を得、該調味液中に具材を漬け込む等して、具材に該調味液を付着させた後、具材の余分な水分を除去することにより実施できる。 As the fried chicken ingredients, for example, various ingredients such as chicken, pork, beef, sheep, goat and other livestock meat; seafood; vegetables and the like can be used. The present invention is particularly suitable when meat or seafood is used as an ingredient. The ingredients may be seasoned, in which case the ingredients are usually seasoned before the fried chicken mix is applied. The method of seasoning the ingredients is not particularly limited, and a conventionally known method can be used. To season the ingredients, for example, salt, soy sauce, fermented seasonings, ginger, garlic, sugars, miso, amino acids, thickening polysaccharides, etc. are dissolved in a liquid such as water to obtain a seasoning liquid, and the ingredients are contained in the seasoning liquid. This can be carried out by adhering the seasoning liquid to the ingredients by soaking the ingredients and then removing excess water from the ingredients.
以下、実施例により本発明をさらに詳細に説明するが、本発明は以下の実施例に限定されるものではない。 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.
〔実施例１〜６及び１０〜１５並びに比較例１〜３〕
市販の未加工馬鈴薯澱粉（北海道産馬鈴薯澱粉）を、ＪＩＳ試験篩を用いて複数の画分に篩分けし、それら複数の画分を適宜組み合わせて、Ｄ１０、Ｄ５０、Ｄ９０がそれぞれ特定範囲にある馬鈴薯澱粉を製造し、これをそのまま唐揚げ用ミックスとした。尚、比較例３では、市販の未加工馬鈴薯澱粉を篩分けせずにそのまま唐揚げ用ミックスとして用いた。[Examples 1 to 6 and 10 to 15 and Comparative Examples 1 to 3]
Commercially available unprocessed potato starch (potato starch from Hokkaido) is sieved into a plurality of fractions using a JIS test sieve, and the plurality of fractions are appropriately combined to provide D10, D50, and D90 in a specific range. Potato starch was produced and used as it was as a fried chicken mix. In Comparative Example 3, commercially available unprocessed potato starch was used as it was as a fried chicken mix without sieving.
〔実施例７〜９及び比較例４〜５〕
実施例３で用いた馬鈴薯澱粉と薄力粉とを適宜混合して実施例７〜１１の唐揚げ用ミックスとした。また、比較例３で用いた馬鈴薯澱粉と薄力粉とを適宜混合して比較例４〜５の唐揚げ用ミックスとした。[Examples 7 to 9 and Comparative Examples 4 to 5]
The potato starch and cake flour used in Example 3 were appropriately mixed to obtain a fried chicken mix of Examples 7 to 11. Further, the potato starch and the cake flour used in Comparative Example 3 were appropriately mixed to obtain a fried chicken mix of Comparative Examples 4 to 5.
〔試験例〕
鶏もも肉を１個２０ｇとなるよう切り分けて具材とし、この具材に試験対象のミックスを、肉１００ｇあたり付着量が８ｇになるよう、振り掛けて付着させた。ミックスが付着した鶏もも肉を、１７０℃に熱したサラダ油で４分間油ちょうして、唐揚げを製造した。製造直後に粗熱を取った状態の唐揚げ、及び製造後に室温（約２５℃）にて６時間放置後の唐揚げについて、衣の食感を１０名の専門パネラーに下記評価基準（５点満点）により評価してもらった。それらの評価結果を、１０名の専門パネラーの平均点として下記表１〜３に示す。[Test example]
Each chicken thigh was cut into 20 g pieces and used as an ingredient, and the mix to be tested was sprinkled on this ingredient so that the amount of the mixture was 8 g per 100 g of meat. The chicken thighs to which the mix was attached were oiled with salad oil heated to 170 ° C. for 4 minutes to produce fried chicken. The following evaluation criteria (5 points) were given to 10 specialist panelists regarding the texture of the batter for fried chicken in a state where the rough heat was removed immediately after production and after leaving it at room temperature (about 25 ° C) for 6 hours after production. It was evaluated by (perfect score). The evaluation results are shown in Tables 1 to 3 below as the average score of 10 specialized panelists.
（食感の評価基準）
５点：全体にサクサクとした軽い食感が強く、極めて良好。
４点：全体にサクサクとした軽い食感があり、良好。
３点：部分的にサクサクとした食感があり、やや良好。
２点：一部にサクサクがあるが、やや硬いか又はややベタついており、やや不良。
１点：サクサク感がなく、硬すぎるか又はベタつきが大きく、不良。(Evaluation criteria for texture)
5 points: Very good with a strong crispy and light texture as a whole.
4 points: Good with a crispy and light texture as a whole.
3 points: Partially crispy texture, slightly good.
2 points: Some parts are crispy, but they are slightly hard or sticky, and are slightly defective.
1 point: There is no crispness, it is too hard or sticky, and it is defective.
表１に示す通り、各実施例のミックスは、含有されている馬鈴薯澱粉のＤ１０が２０μｍ以下の範囲にあるため、Ｄ１０が斯かる範囲に無い各比較例に比して、製造直後及び製造後６時間経過後のいずれにおいても唐揚げの食感に優れていた。 As shown in Table 1, since the D10 of the potato starch contained in each example is in the range of 20 μm or less, the mix immediately after production and after production is compared with each comparative example in which D10 is not in such a range. After 6 hours, the texture of the fried chicken was excellent.
表２において、実施例７〜９と比較例３〜４との対比から明らかなように、Ｄ１０が２０μｍ以下の範囲にある馬鈴薯澱粉を使用していれば、ミックスが馬鈴薯澱粉のみから構成されていなくても、食感が良好な唐揚げが得られることがわかる。 In Table 2, as is clear from the comparison between Examples 7 to 9 and Comparative Examples 3 to 4, if potato starch having a D10 in the range of 20 μm or less is used, the mix is composed only of potato starch. It can be seen that fried chicken with a good texture can be obtained without it.
表３において、実施例１０と実施例１１、１２及び１との対比、並びに実施例４、１３及び１４と実施例１５との対比から、馬鈴薯澱粉のＤ５０は５〜３５μｍ程度が好ましいことがわかる。また、実施例１０及び１１と実施例１２及び１との対比、並びに実施例４及び１３と実施例１４及び１５との対比から、馬鈴薯澱粉のＤ９０は２０〜４０μｍ程度が好ましいことがわかる。 In Table 3, from the comparison between Examples 10 and 11, 12 and 1, and the comparison between Examples 4, 13 and 14 and Example 15, it can be seen that the D50 of potato starch is preferably about 5 to 35 μm. .. Further, from the comparison between Examples 10 and 11 and Examples 12 and 1, and the comparison between Examples 4 and 13 and Examples 14 and 15, it can be seen that the D90 of potato starch is preferably about 20 to 40 μm.
本発明によれば、衣がサクサクした良好な食感を有し、しかも油ちょうしてから時間が経過してもその良好な食感を維持し得る唐揚げをつくることができる。 According to the present invention, it is possible to produce fried chicken having a crispy and good texture, and which can maintain the good texture even after a lapse of time after oiling.
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