JPWO2019107538A1 - How to make battered oil lantern food - Google Patents
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- JPWO2019107538A1 JPWO2019107538A1 JP2019557349A JP2019557349A JPWO2019107538A1 JP WO2019107538 A1 JPWO2019107538 A1 JP WO2019107538A1 JP 2019557349 A JP2019557349 A JP 2019557349A JP 2019557349 A JP2019557349 A JP 2019557349A JP WO2019107538 A1 JPWO2019107538 A1 JP WO2019107538A1
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- 235000013305 food Nutrition 0.000 title claims abstract description 32
- 239000007788 liquid Substances 0.000 claims abstract description 69
- 239000004615 ingredient Substances 0.000 claims abstract description 44
- 235000013312 flour Nutrition 0.000 claims abstract description 23
- 229920002472 Starch Polymers 0.000 claims description 21
- 239000000843 powder Substances 0.000 claims description 21
- 235000019698 starch Nutrition 0.000 claims description 20
- 238000000034 method Methods 0.000 claims description 17
- 239000002994 raw material Substances 0.000 claims description 17
- 238000004519 manufacturing process Methods 0.000 claims description 16
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- 239000003921 oil Substances 0.000 description 41
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 18
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- 102000002322 Egg Proteins Human genes 0.000 description 4
- 108010000912 Egg Proteins Proteins 0.000 description 4
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 4
- 235000013330 chicken meat Nutrition 0.000 description 4
- 235000013601 eggs Nutrition 0.000 description 4
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- 241000287828 Gallus gallus Species 0.000 description 3
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- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
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- 108010064851 Plant Proteins Proteins 0.000 description 2
- 235000012813 breadcrumbs Nutrition 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
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- 150000003839 salts Chemical class 0.000 description 2
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- 238000010410 dusting Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013345 egg yolk Nutrition 0.000 description 1
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- 230000001771 impaired effect Effects 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
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- 238000011282 treatment Methods 0.000 description 1
- 235000019583 umami taste Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 229940100445 wheat starch Drugs 0.000 description 1
Classifications
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- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
-
- 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
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
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- Chemical & Material Sciences (AREA)
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- General Preparation And Processing Of Foods (AREA)
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Abstract
油ちょうから時間が経過しても、衣のサクミのある食感を維持することができる衣付き油ちょう食品の提供。第１のバッター液を付着させた具材を油ちょうすることと、該油ちょうした具材に、小麦粉の含有量の少ない第２のバッター液を付着させて油ちょうすることとを含む、衣付き油ちょう食品の製造方法。Providing battered oil batter foods that can maintain the crispy texture of batter even after a lapse of time from the oil batter. Clothes including oiling an ingredient to which the first batter liquid is attached and oiling the oiled ingredient by attaching a second batter liquid having a low content of flour to the oiled ingredient. How to make oiled food.
Description
本発明は、衣付き油ちょう食品の製造方法に関する。 The present invention relates to a method for producing a battered oily food.
衣付き油ちょう食品は、一般に、具材に直接、又は下味や打ち粉をつけた具材に、衣材を付着させ、それを油ちょうすることによって製造される。衣材としては、粉末状のもの（ブレダー）、液体状のもの（バッター）など多様なものが用いられる。衣付き油ちょう食品の例としては、ブレダーを付着した具材を油ちょうして製造する唐揚げ、バッターを付着した具材を油ちょうして製造する天ぷら、バッターを付着後の具材にパン粉を付着して油ちょうすることで製造するフライ等が代表的なものである。衣付き油ちょう食品は、衣のサクサクした食感と、衣に覆われた状態で加熱されて旨味が凝縮された具材の食味とが相まった特有の味わいが好まれる食品である。一方、油ちょう後の時間の経過とともに具材の水分が衣に移行してしまい、該特有の味わいが損なわれることが、衣付き油ちょう食品の欠点である。 Battered oil batter foods are generally produced by adhering a batter to an ingredient that has been seasoned or dusted, and then oiling the batter. As the clothing material, various materials such as powder (breda) and liquid (batter) are used. Examples of battered oil batter foods are fried chicken, which is made by oiling ingredients with batter, tempura, which is made by oiling ingredients with batter, and bread crumbs, which is made by oiling ingredients with batter. A typical example is frying, which is produced by oiling. Battered oil batter foods are preferred to have a unique taste that combines the crispy texture of batter with the taste of ingredients that are heated while covered with batter and have condensed umami. On the other hand, it is a drawback of the oil-battered food with clothes that the water content of the ingredients is transferred to the clothes with the passage of time after the oil-boiled food, and the peculiar taste is impaired.
上記衣付き油ちょう食品の欠点の改善に関し、これまでに種々の提案がなされている。特許文献１には、油ちょうした竜田揚げの表面に澱粉を付着させ、さらに水を付着させ、再度油ちょうする竜田揚げの製造方法により、油ちょう後時間が経過した場合にも粉吹き感及び衣の食感に優れる竜田揚げが得られることが記載されている。特許文献２には、具材に、具材のみずみずしさを保持する機能を持つ１次バッターをつけて油ちょう後、小麦粉を主体とし、サクミを保持する機能を持つ２次バッターをつけて油ちょうするフライ済食品の製造方法により、時間が経っても揚げたてと遜色ない風味や食感を有するフライ済食品が得られることが記載されている。特許文献３には、油ちょうした天ぷらを温水に浸漬するか温水をかけ、衣表層部の油を除去するとともに衣に水分を補給し、次いでこれを卵白液又は溶き粉水溶液でコーティングして凍結保存する冷凍天ぷらの製造方法、及びこれを二次油ちょう又はレンジ加熱して食することが記載されている。特許文献４には、鶏肉に乾燥した第１の衣材、次いで液状の第２の衣材を付着させた後油ちょうし、得られた鶏唐揚げに液状の味付け材料を付着させて凍結する鶏唐揚げの製造方法が記載されている。 Various proposals have been made so far regarding the improvement of the drawbacks of the above-mentioned battered oil batter food. According to Patent Document 1, a method for producing deep-fried Tatsuta, in which starch is attached to the surface of deep-fried oiled Tatsuta, water is further attached, and the deep-fried Tatsuta is re-oiled, gives a feeling of powder blowing even after a lapse of time after oiling. It is stated that fried Tatsuta, which has an excellent texture of batter, can be obtained. In Patent Document 2, a primary batter having a function of retaining the freshness of the ingredient is attached to the ingredient, and after oiling, a secondary batter mainly composed of wheat flour and having a function of retaining crispy is attached to the oil. It is described that a fried food having a flavor and texture comparable to that of freshly fried food can be obtained by a method for producing a fried food. In Patent Document 3, oiled tempura is immersed in warm water or sprinkled with warm water to remove oil from the surface layer of the batter and replenish the batter with water, and then coat this with egg white liquid or an aqueous solution of melted powder and freeze it. It describes how to make frozen tempura to be stored, and how to eat it by heating it in a secondary oil pan or a range. In Patent Document 4, a first dry batter is attached to chicken meat, then a second liquid batter is attached, and then oiled, and the obtained fried chicken is attached with a liquid seasoning material and frozen. The method of producing fried chicken is described.
油ちょうから時間が経過しても、衣のサクミのある食感を維持することができる衣付き油ちょう食品が求められている。 There is a demand for battered oil batter foods that can maintain the crispy texture of batter even after a lapse of time from the oil batter.
本発明者らは、具材に第１のバッター液を付着させて１次油ちょうし、次いでこれに第２のバッター液を付着させて２次油ちょうすることによる衣付き油ちょう食品の製造方法において、該第２のバッター液を小麦粉の含有量の少ないものとすることにより、油ちょうから時間が経過しても衣のサクミのある食感を有する衣付き油ちょう食品が得られることを見出した。 The present inventors are a method for producing a battered oil-brushed food by adhering a first batter liquid to an ingredient to make a primary oil-brush, and then adhering a second batter liquid to the ingredient to make a secondary oil-boiled food. In the above, it was found that by setting the second batter liquid to have a low content of wheat flour, a battered oil batter food having a crispy texture of batter can be obtained even after a lapse of time from the oil batter. It was.
したがって、本発明は、第１のバッター液を付着させた具材を油ちょうすることと、該油ちょうした具材に、小麦粉の含有量の少ない第２のバッター液を付着させて油ちょうすることとを含む、衣付き油ちょう食品の製造方法を提供する。 Therefore, in the present invention, the ingredients to which the first batter liquid is attached are oiled, and the second batter liquid having a low content of wheat flour is attached to the oiled ingredients to be oiled. To provide a method for producing a dressed oil-based food, including the above.
本発明により製造された衣付き油ちょう食品は、冷蔵又は加温条件で長時間保存した場合にも、油ちょう直後と同様に衣にサクミのある良好な食感を有する。 The battered oil batter food produced according to the present invention has a good texture with crispy batter even when stored for a long time under refrigerated or heated conditions, as in the case immediately after the oil batter.
本発明の衣付き油ちょう食品の製造方法においては、第１バッター液及び第２バッター液の２種類のバッター液を、この順に衣材として用いて、それぞれのバッター液を付着させるごとに具材を油ちょうする。より詳細には、本発明による衣付き油ちょう食品の製造方法においては、具材に第１のバッター液を付着させて１次油ちょうし、１次衣を有する油ちょう済み具材を得た後、これに第２のバッター液を付着させて２次油ちょうして、衣付き油ちょう食品を得る。該第２バッター液としては、小麦粉の含有量の少ないバッター液が用いられる。 In the method for producing a battered oil batter food of the present invention, two types of batter liquids, a first batter liquid and a second batter liquid, are used as a batter material in this order, and each time each batter liquid is attached, an ingredient is used. Oil. More specifically, in the method for producing a battered oil-battered food according to the present invention, after the first batter liquid is attached to the ingredients to obtain the primary oil-battered ingredients and the oil-filled ingredients having the primary batter are obtained. , A second batter liquid is attached thereto and secondary oil is added to obtain a battered oily food. As the second batter liquid, a batter liquid having a low content of wheat flour is used.
本発明の方法において、衣付き油ちょう食品の具材としては、肉類、魚介類、野菜類等が挙げられ、特に限定されない。当該具材には、下記第１バッター液を付着させる前に、必要に応じて予め下味や打ち粉が付けられていてもよい。 In the method of the present invention, the ingredients of the battered oil batter food include meat, seafood, vegetables and the like, and are not particularly limited. If necessary, the ingredients may be pre-flavored or dusted before the following first batter liquid is attached.
本発明で用いる第１バッター液としては、衣付き油ちょう食品に通常用いられるバッター液を利用することができる。好適には、該第１バッター液は、穀粉や澱粉類を主成分とする原料粉を含有する。当該穀粉としては、小麦粉、米粉等が挙げられ、当該澱粉類としては、タピオカ澱粉、馬鈴薯澱粉、コーンスターチ等の澱粉（未加工澱粉）、前記澱粉に加工処理を施した加工澱粉が挙げられる。さらに該原料粉は、油脂類、粉乳、色素、香料、食塩、乳化剤、乾燥全卵、乾燥卵黄、乾燥卵白、植物蛋白、小麦グルテン粉末、増粘剤、卵殻カルシウム、酵素、呈味剤、香辛料、糖類、膨張剤等の油ちょう食品用バッター液に通常用いられる材料を適宜含有することができる。 As the first batter liquid used in the present invention, a batter liquid usually used for battered oil-based foods can be used. Preferably, the first batter liquid contains a raw material powder containing cereal flour or starch as a main component. Examples of the grain flour include wheat flour, rice flour and the like, and examples of the starches include tapioca starch, potato starch, cornstarch and other starches (unprocessed starch), and processed starch obtained by processing the starch. Further, the raw material powders include fats and oils, powdered milk, pigments, fragrances, salt, emulsifiers, dried whole eggs, dried egg yolks, dried egg whites, plant proteins, wheat gluten powder, thickeners, eggshell calcium, enzymes, flavoring agents, spices. , Sugars, leavening agents and other materials usually used in oily food batters can be appropriately contained.
当該第１バッター液は、例えば、上記の第１バッター液の原料粉と、水、さらに必要に応じて液卵、乳などとを混合し、好ましくはさらに均一な状態になるまで攪拌することにより、得ることができる。該水としては、調理に通常使用される水、例えば水道水、イオン水、電解水等、及びそれらの混合物を用いることができる。 The first batter liquid is, for example, mixed with the raw material powder of the first batter liquid, water, and if necessary, liquid eggs, milk, etc., and preferably stirred until a more uniform state is obtained. ,Obtainable. As the water, water usually used for cooking, for example, tap water, ionized water, electrolyzed water and the like, and a mixture thereof can be used.
当該第１バッター液中の上記原料粉と水との質量比は、該原料粉１００質量部に対して、水が１００〜２５０質量部、好ましくは１２０〜２００質量部である。該第１バッター液の粘度は、ＢＭ型粘度計（東機産業株式会社製）での測定で、室温（２５℃）で、好ましくは５００〜５０００ｍＰａ・ｓ、より好ましくは１０００〜４０００ｍＰａ・ｓである。該第１バッター液の具材に対する付着量は、限定ではないが、具材１００質量部に対して、好ましくは５〜１５質量部程度、より好ましくは８〜１２質量部程度である。 The mass ratio of the raw material powder to water in the first batter liquid is 100 to 250 parts by mass, preferably 120 to 200 parts by mass of water with respect to 100 parts by mass of the raw material powder. The viscosity of the first batter liquid was measured with a BM type viscometer (manufactured by Toki Sangyo Co., Ltd.) at room temperature (25 ° C.), preferably 500 to 5000 mPa · s, and more preferably 1000 to 4000 mPa · s. is there. The amount of the first batter liquid adhering to the ingredients is not limited, but is preferably about 5 to 15 parts by mass, and more preferably about 8 to 12 parts by mass with respect to 100 parts by mass of the ingredients.
本発明の方法においては、当該第１バッター液を付着させた具材を油ちょうする（１次油ちょう）。これにより、該第１バッター液から形成された１次衣を有する、油ちょうした具材を得る。当該油ちょうの温度や時間は、具材の種類に応じた一般的な手順に従えばよい。例えば、深さ１０ｃｍ程度の油槽に揚げ油を満たし、油温１６０〜１８０℃程度で第１バッター液を付着させた具材を浸漬させ、油ちょうを行えばよい。当該油ちょうした具材は、後述する第２のバッター液を付着させる前に、通常の手順に従って油を切っておくとよい。 In the method of the present invention, the ingredients to which the first batter liquid is attached are oiled (primary oil). As a result, an oily ingredient having a primary garment formed from the first batter liquid is obtained. The temperature and time of the oil may be set according to the general procedure according to the type of ingredients. For example, an oil tank having a depth of about 10 cm may be filled with frying oil, and the ingredients to which the first batter liquid is attached may be immersed at an oil temperature of about 160 to 180 ° C. to perform oiling. It is advisable to drain the oiled ingredients according to a normal procedure before attaching the second batter liquid described later.
次いで、当該油ちょうした具材に、第２のバッター液を付着させる。本発明の方法においては、該第２のバッター液を付着させる前の該油ちょうした具材に対して、蒸したり、水に漬けたり、加熱したり、熱や風で乾燥させるなどの特別な処理を行う必要はない。また、該油ちょうした具材は、該第２のバッター液を付着させる前に冷蔵又は冷凍保存される必要はない。 Next, the second batter liquid is attached to the oiled ingredient. In the method of the present invention, the oiled ingredients before the second batter liquid is attached are steamed, soaked in water, heated, or dried with heat or wind. No processing is required. In addition, the oiled ingredients do not need to be refrigerated or frozen before the second batter liquid is attached.
本発明で用いる第２バッター液は、小麦粉の含有量が少ないことを特徴とする。該第２バッター液の原料粉における小麦粉の含有量は、好ましくは１５質量％以下であり、より好ましくは１０質量％以下、さらに好ましくは７質量％以下、さらに好ましくは３質量％以下、さらに好ましくは１質量％以下である。なお好ましくは、該第２バッター液は小麦粉を含まない。該第２バッター液における小麦粉の含有量が多くなると、得られる衣付き油ちょう食品の衣が硬い食感となり、特に冷蔵保存したときの食感が著しく低下する。 The second batter liquid used in the present invention is characterized by having a low content of wheat flour. The content of wheat flour in the raw material powder of the second batter liquid is preferably 15% by mass or less, more preferably 10% by mass or less, still more preferably 7% by mass or less, still more preferably 3% by mass or less, still more preferably. Is 1% by mass or less. More preferably, the second batter solution does not contain flour. When the content of wheat flour in the second batter solution is increased, the batter of the obtained battered oil batter has a hard texture, and the texture is significantly deteriorated especially when stored in a refrigerator.
好ましくは、本発明で用いる第２バッター液は、澱粉類を主体とする原料粉から調製される。該第２バッター液の原料粉に含まれる澱粉類としては、タピオカ澱粉、馬鈴薯澱粉、小麦澱粉、コーンスターチ、ワキシーコーンスターチ等の澱粉（未加工澱粉）、及びこれらの澱粉にアセチル化、エーテル化、架橋、酸化、α化等の処理を施した加工澱粉からなる群より選択される１種又は２種以上が挙げられる。該第２バッター液の原料粉における該澱粉類の合計含有量は、６０質量％以上が好ましく、７０質量％以上がより好ましい。 Preferably, the second batter solution used in the present invention is prepared from a raw material powder mainly composed of starches. The starches contained in the raw material powder of the second batter solution include starches (unprocessed starch) such as tapioca starch, potato starch, wheat starch, cornstarch, and waxy cornstarch, and acetylated, etherified, and crosslinked starches thereof. , One or more selected from the group consisting of processed starch that has been subjected to treatments such as oxidation and pregelatinization. The total content of the starches in the raw material powder of the second batter liquid is preferably 60% by mass or more, more preferably 70% by mass or more.
当該第２バッター液の原料粉には、当該澱粉類及び小麦粉以外に、必要に応じて、衣付き油ちょう食品の製造に通常用いられるその他の材料、例えば、米粉、大麦、ライムギ等の小麦粉以外の穀粉、砂糖等の糖類、油脂類、粉乳、色素、香料、食塩、乳化剤、乾燥全卵、乾燥卵黄、乾燥卵白、グルテン等の植物蛋白、膨張剤、増粘剤、卵殻カルシウム、酵素、呈味剤、香辛料等を、所望する衣付き油ちょう食品の品質に応じて適宜含有していてもよい。好ましくは、該第２バッター液の原料粉は膨張剤を含有する。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。該第２バッター液の原料粉中における膨張剤の含有量は、好ましくは０．１〜１．０質量％である。 In addition to the starches and wheat flour, the raw material flour of the second batter liquid includes other materials usually used for producing battered oily foods, for example, wheat flour such as rice flour, barley, and limewood, if necessary. Flour, sugars such as sugar, fats and oils, milk powder, pigments, fragrances, salt, emulsifiers, dried whole eggs, dried egg whites, dried egg whites, plant proteins such as gluten, swelling agents, thickeners, eggshell calcium, enzymes, presentations A seasoning agent, a spice, etc. may be appropriately contained depending on the desired quality of the battered egg white food. Preferably, the raw material powder of the second batter liquid contains a leavening agent. 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 raw material powder of the second batter liquid is preferably 0.1 to 1.0% by mass.
当該第２バッター液は、上記第１のバッター液と同様の手順で調製することができる。すなわち、第２バッター液は、上記の第２バッター液の原料粉と水、さらに必要に応じて液卵、乳などとを混合し、好ましくはさらに均一な状態になるまで攪拌することにより、得ることができる。該原料粉と混合する水の種類や質量比、該第２バッター液の好ましい粘度の条件等は、前記の第１バッター液の場合と同様である。したがって、該第２バッター液に含まれる小麦粉の量は、好ましくは７．５質量％以下、より好ましくは５質量％以下、さらに好ましくは３質量％以下、さらに好ましくは１．５質量％以下、さらに好ましくは１質量％以下、さらに好ましくは０．５質量％以下である。なお好ましくは、該第２バッター液は小麦粉を含まない。また、該第２バッター液中に含まれる澱粉類の量は、好ましくは２０質量％以上、より好ましくは２５質量％以上、さらに好ましくは３０質量％以上、さらに好ましくは３５質量％以上である。 The second batter liquid can be prepared in the same procedure as the first batter liquid. That is, the second batter liquid is obtained by mixing the raw material powder of the second batter liquid, water, and if necessary, liquid eggs, milk, and the like, and stirring until a more uniform state is preferably obtained. be able to. The type and mass ratio of water to be mixed with the raw material powder, the preferable viscosity conditions of the second batter liquid, and the like are the same as in the case of the first batter liquid. Therefore, the amount of wheat flour contained in the second batter liquid is preferably 7.5% by mass or less, more preferably 5% by mass or less, still more preferably 3% by mass or less, still more preferably 1.5% by mass or less. It is more preferably 1% by mass or less, still more preferably 0.5% by mass or less. More preferably, the second batter solution does not contain flour. The amount of starch contained in the second batter solution is preferably 20% by mass or more, more preferably 25% by mass or more, still more preferably 30% by mass or more, still more preferably 35% by mass or more.
当該第１バッター液を付着させて油ちょうした具材に対する、当該第２バッター液の付着量は、当該油ちょうした具材（好ましくは通常の手順で油切りした後の該具材）１００質量部に対して、好ましくは５〜２５質量部程度、より好ましくは８〜２０質量部程度、より好ましくは１０〜１７質量部程度である。 The amount of the second batter liquid adhering to the oiled ingredient to which the first batter liquid is attached is 100 mass by mass of the oiled ingredient (preferably the ingredient after oil draining by a normal procedure). It is preferably about 5 to 25 parts by mass, more preferably about 8 to 20 parts by mass, and more preferably about 10 to 17 parts by mass.
次いで、当該第２バッター液を付着させた具材を油ちょうする（２次油ちょう）。これにより、１次衣の上に該第２バッター液から形成された２次衣を有する、衣付き油ちょう食品が製造される。該２次油ちょうの温度や時間は、上述した１次油ちょうの場合と同様、具材の種類に応じた一般的な手順に従えばよい。 Next, the ingredients to which the second batter liquid is attached are oiled (secondary oiling). As a result, a battered oil batter food having a secondary batter formed from the second batter liquid on the primary batter is produced. The temperature and time of the secondary oil butterfly may be set according to a general procedure according to the type of ingredients, as in the case of the primary oil butterfly described above.
当該２次油ちょうの前に、当該第２バッター液を付着させた具材の上から、さらにパン粉等のブレダーを付着させてもよい。ただし、該ブレダーの適用により、得られた衣付き油ちょう食品の衣の食感が硬くなる傾向がある。好ましくは、本発明の方法においては、該第２バッター液を付着させた具材にはさらなる衣材を付着させない。 In front of the secondary oil pan, a bleda such as bread crumbs may be further adhered on the ingredients to which the second batter liquid is adhered. However, the application of the breda tends to harden the texture of the batter of the obtained battered oil batter food. Preferably, in the method of the present invention, no further clothing material is attached to the ingredient to which the second batter liquid is attached.
以上のとおり、本発明によれば、第１のバッター液を付着させ油ちょうした具材に対して、さらに特定の第２のバッター液の付着と油ちょうを施すことにより、サクミのある衣の食感を長時間維持することができる衣付き油ちょう食品を製造することができる。一方、通常のバッター液を重ね付して２度揚げした食品は、衣が厚くなったり、硬い食感になりやすい。また、第２バッター液の代わりにブレダー等の粉末状の衣材を用いた場合、又は粉末状の衣材と水を別々に具材に適用した場合には、充分な衣のサクミ改善効果は得られない。 As described above, according to the present invention, by further adhering a specific second batter liquid and applying oil to the ingredients to which the first batter liquid is attached and oiled, a crispy garment is provided. It is possible to produce a battered oil-based food that can maintain the texture for a long time. On the other hand, foods that are fried twice with normal batter liquid tend to have thick batter and a hard texture. In addition, when powdered clothing such as Breda is used instead of the second batter liquid, or when powdered clothing and water are applied separately to the ingredients, the effect of improving the crispness of the clothing is sufficient. I can't get it.
以下、実施例を挙げて、本発明をさらに詳細に説明するが、本発明はこれらの実施例にのみ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 these Examples.
（試験例１）
（製造例１〜４、比較例１〜３）
表１に示す材料を混合して、第１バッター液及び第２バッター液をそれぞれ調製した。とり手羽（１個約２５ｇ）に打ち粉をした後、第１バッター液にくぐらせて付着させ、１７０℃に熱したサラダ油で２分間１次油ちょうした。１次油ちょうしたとり手羽を、油切り後秤量し、次いで第２バッター液にくぐらせ、表１の量で第２バッター液を油ちょうしたとり手羽に付着させた。これを１７０℃に熱したサラダ油で１分間２次油ちょうし、とり手羽の揚げ物を製造した。(Test Example 1)
(Production Examples 1 to 4, Comparative Examples 1 to 3)
The materials shown in Table 1 were mixed to prepare a first batter solution and a second batter solution, respectively. After dusting the chicken wings (about 25 g each), they were allowed to pass through the first batter solution and adhered, and the primary oil was squeezed with salad oil heated to 170 ° C. for 2 minutes. The primary oiled chicken wings were weighed after draining the oil, then passed through the second batter solution, and the second batter solution was attached to the oiled chicken wings in the amount shown in Table 1. This was secondarily oiled with salad oil heated to 170 ° C. for 1 minute to produce fried chicken wings.
（比較例４）
製造例３と同様の手順で、ただし第２バッター液の代わりに原料粉の組成は同じで水を含まない衣材を用いてとり手羽の揚げ物を製造した。すなわち、製造例３と同様にして１次油ちょうして油切りしたとり手羽を得、これに表１の組成の水を含まない衣材をまぶして付着させ、次いで表面に水を噴霧した後、製造例３と同様に２次油ちょうしてとり手羽の揚げ物を製造した。(Comparative Example 4)
The fried chicken wings were produced by the same procedure as in Production Example 3, but using a batter having the same composition of the raw material powder and not containing water instead of the second batter solution. That is, in the same manner as in Production Example 3, a fried chicken wing that has been oil-drained with primary oil is obtained, sprinkled with a water-free garment having the composition shown in Table 1 and attached, and then water is sprayed on the surface. A fried chicken wing was produced by secondary oiling in the same manner as in Production Example 3.
（衣の食感の評価）
揚げたてのとり手羽の揚げ物の衣の食感を、訓練された１０名のパネラーにより下記評価基準で評価し、１０名の平均点を求めた。さらに、冷蔵庫で１２時間保管後、電子レンジで６００Ｗ、２５秒間再加熱したとり手羽の揚げ物の食感を、同様に評価した。それらの結果を表１に示す。
（評価基準）
５ 衣が非常にサクサクとし、極めて良好
４ 衣がサクサクとしており、良好
３ 衣がややサクサク感に欠ける
２ 衣がややしっとりしており、サクサク感に乏しい
１ 衣がしっとりしてサクサク感がなく、不良(Evaluation of texture of batter)
The texture of the fried batter of freshly fried chicken wings was evaluated by 10 trained panelists according to the following evaluation criteria, and the average score of 10 people was calculated. Further, the texture of the fried chicken wings reheated at 600 W for 25 seconds after being stored in the refrigerator for 12 hours was similarly evaluated. The results are shown in Table 1.
(Evaluation criteria)
5 The batter is very crispy and very good 4 The batter is crispy and good 3 The batter is slightly lacking in crispness 2 The batter is slightly moist and lacks crispness 1 The batter is moist and not crispy Bad
（試験例２）
第２バッター液の組成を表２のように変えた以外は、製造例２と同様にとり手羽の揚げ物を製造した。これを試験例１と同様に評価した。その結果を表２に示す。なお表２には製造例２の結果を再掲する。(Test Example 2)
A fried chicken wing was produced in the same manner as in Production Example 2 except that the composition of the second batter solution was changed as shown in Table 2. This was evaluated in the same manner as in Test Example 1. The results are shown in Table 2. The results of Production Example 2 are shown again in Table 2.
（試験例３）
第２バッター液の付着量を表３のように変えた以外は、製造例２と同様の手順でとり手羽の揚げ物を製造した。これを試験例１と同様に評価した。その結果を表３に示す。なお表３には製造例２の結果を再掲する。(Test Example 3)
A fried chicken wing was produced by the same procedure as in Production Example 2 except that the amount of the second batter liquid adhered was changed as shown in Table 3. This was evaluated in the same manner as in Test Example 1. The results are shown in Table 3. The results of Production Example 2 are shown again in Table 3.
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2000262249A (en) * | 1999-03-18 | 2000-09-26 | Showa Sangyo Co Ltd | Coated fried food which can retain crispiness of coating and production of the food |
| JP2007006770A (en) * | 2005-06-30 | 2007-01-18 | Nisshin Foods Kk | Fried food with breadcrumb and method for producing the same |
| JP2007181425A (en) * | 2006-01-06 | 2007-07-19 | Nisshin Foods Kk | Method for producing fried food with bread crumb |
| JP2012024053A (en) * | 2010-07-27 | 2012-02-09 | Tablemark Co Ltd | Method of producing tatsuta-age, and tatsuta-age |
| WO2013073227A1 (en) * | 2011-11-18 | 2013-05-23 | 株式会社ニチレイフーズ | Batter for deep-fried product, deep-fried product, and production method for deep-fried product |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2000262249A (en) * | 1999-03-18 | 2000-09-26 | Showa Sangyo Co Ltd | Coated fried food which can retain crispiness of coating and production of the food |
| JP2007006770A (en) * | 2005-06-30 | 2007-01-18 | Nisshin Foods Kk | Fried food with breadcrumb and method for producing the same |
| JP2007181425A (en) * | 2006-01-06 | 2007-07-19 | Nisshin Foods Kk | Method for producing fried food with bread crumb |
| JP2012024053A (en) * | 2010-07-27 | 2012-02-09 | Tablemark Co Ltd | Method of producing tatsuta-age, and tatsuta-age |
| WO2013073227A1 (en) * | 2011-11-18 | 2013-05-23 | 株式会社ニチレイフーズ | Batter for deep-fried product, deep-fried product, and production method for deep-fried product |
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