Fried chicken flour

Abstract

To provide so-called "glazing type" of fried chicken flour, which is for directly glazing on fried chicken ingredients without dissolving in water, a usage instruction for using the fried chicken flour, and a method for making fried chicken using the fried chicken flour.SOLUTION: Fried chicken flour contains: starch and soybean flour; starch, soybean flour, and dried bread crumbs; or starch, soybean flour, dried bread crumbs, and wheat flour, with a total amount of starch and soybean flour being 100 mass%, starch accounting for 75 to 89 mass%, and soybean flour accounting for 11 to 25 mass%; in the total amount of starch, soybean flour, and dried bread crumbs being 100%, starch accounts for 60 to 85 mass%, soybean flour accounts for 5 to 25 mass%, and dried bread crumbs account for 5 to 25 mass%; or in the total amount of starch, soybean flour, and dried bread crumbs being 100%, starch accounts for 60 to 85 mass%, soybean flour accounts for 5 to 25 mass%, dried bread crumbs account for 5 to 25 mass%, and wheat flour is 20 mass% or less.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to fried chicken powder, more specifically, to a so-called "sprinkle type" fried chicken powder that is not dissolved in water and is directly sprinkled on fried ingredients. The present invention also relates to a method for using the sprinkle type fried chicken powder and a method for producing fried chicken using the fried chicken powder. [Background technology]

[0002] Fried chicken flour is generally prepared by mixing wheat flour or potato starch as the main ingredient with seasonings, spices, etc. as necessary. Commonly known cooking methods for fried chicken include directly sprinkling fried chicken flour on meat, seafood, or other deep-fried ingredients (sprinkling type), or coating the deep-fried ingredients with fried chicken flour dissolved in water and then seasoning with oil.

[0003] 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, is light, crispy, and melts in the mouth (see, for example, Patent Document 1). In addition, a coating type fried chicken powder granule 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 even after a long 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 exhibits little deterioration in quality even after time has passed since frying (see, for example, Patent Document 4). [Prior art documents] [Patent documents]

[0004] [Patent Document 1] JP 2000-350561 A [Patent Document 2] JP 2005-333861 A [Patent Document 3] Patent Publication No. 2021-000063 [Patent Document 4] JP 2015-149979 A Summary of the Invention [Problem to be solved by the invention]

[0005] The present invention aims to provide a coating type fried chicken flour that can be suitably used for producing new fried chicken with a characteristic appearance and a characteristic texture. More specifically, the present invention aims to provide a coating type fried chicken flour that can be used for producing new fried chicken with a rugged appearance and a crunchy texture.

[0006] Another object of the present invention is to provide a method for producing new fried chicken with a rugged appearance and a crunchy texture using such a coating type fried chicken flour. [Means for solving the problem]

[0007] The inventors of the present invention have conducted extensive research to solve the above problems, and have discovered that by sprinkling fried chicken flour prepared by mixing starch with defatted soy flour in a specified ratio directly onto a fried food mixture and then adding and mixing it with water, the fried chicken flour adheres to the surface of the fried food mixture and absorbs moisture, becoming granular (lumpy or crumbly), and by adding oil to this, a new type of fried chicken can be produced that has a rugged appearance and a crunchy texture.

[0008] Furthermore, it was confirmed that new fried chicken products having a rugged appearance and a crunchy texture can be produced by the above method using fried chicken flour containing dried bread crumbs in addition to starch and soy flour, and fried chicken flour containing dried bread crumbs and wheat flour.

[0009] 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 soy flour, and dried bread crumbs, This fried chicken flour is characterized in that, out of 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 out of a total amount 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 it on the surface of the target food material, adding water to the food material, and mixing it.

[0010] (II) How to use the 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.

[0011] (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 step of adding water to the food material obtained in the step and mixing the food material to form a crumbly coating on the surface of the food material; and A step of seasoning the battered food obtained in the above step with oil. Effect of the Invention

[0012] 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. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0013] (I) Fried chicken powder The fried chicken flour of the present invention (hereinafter referred to as "the 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.

[0014] (A) Starch The starch used in the present fried chicken flour is not particularly limited as long as it does not interfere with the effects of the present invention. For example, corn starch, 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.

[0015] The starch used in the present fried chicken flour is preferably, but not limited to, 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 by a known method such as stirring granulation, fluidized bed granulation, or extrusion granulation, and then classifying the starch with a sieve with 1.0 mm openings. Alternatively, it can 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.

[0016] (B) Defatted soy flour In addition to the starch, the fried chicken flour of the present invention contains defatted soybean powder (defatted soybean powder). 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 the oil is dissolved 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.

[0017] 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 an opening of 1.2 mm. Defatted soy flour having such a particle size can be prepared by classifying commercially available defatted soy flour with a sieve with an opening of 1.2 mm. Alternatively, commercially available defatted soy flour within the above particle size range can be used.

[0018] 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 to 89% by mass, preferably 75 to 85% by mass, more preferably 80 to 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 to 25% by mass, preferably 15 to 25% by mass, more preferably 15 to 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).

[0019] The present fried chicken flour may contain dried bread crumbs in addition to the starch and defatted soy flour described above. 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".

[0020] (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), bread crumbs 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., which are fermented and then heated by baking or other methods, and then crushed. Dried bread crumbs are the same bread crumbs that have been dried so that the moisture content is 14% by mass or less.

[0021] The moisture content specified here is measured by the following method based on the Japanese Agricultural Standards (JAS standards): (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 or less) to 135°C and place the specimen in the dryer and dry for 180 minutes. (c) After drying is complete, cool in a desiccator (specified in accordance with Japan 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)) x 100

[0022] 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. Also, commercially available dried bread crumbs having the above particle size range can be used. When dried bread crumbs having 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).

[0023] 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 mass, preferably 5 to 20% by mass, more preferably 5 to 15% by mass. Dry bread crumbs: 5 to 25% by mass, preferably 5 to 20% by mass, more preferably 10 to 20% by mass.

[0024] (D) Flour The wheat flour used in the present deep-fried chicken flour 3 is not particularly limited as long as it does not impede 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. Also, wheat flour (heat-treated wheat flour) in which proteins (gluten, etc.) contained in the wheat flour have been denatured by heat treatment can be used.

[0025] Although there is no 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 an opening of 1.0 mm. Wheat flour having such a particle size can be obtained by using commercially available wheat flour in the particle size range, or by passing commercially available wheat flour through a sieve with an opening of 1.0 mm to adjust the wheat flour to the particle size range.

[0026] 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 mass, preferably 5 to 20% by mass, more preferably 5 to 15% by mass. Dry bread crumbs: 5 to 25% by mass, preferably 5 to 20% by mass, more preferably 10 to 20% by mass. 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.

[0027] (E) Other ingredients In addition to the above-mentioned powder components, the present fried chicken powder (fried chicken powder 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 at a ratio of 5 to 25% by mass per 100% by mass of the total amount of the fried chicken powder according to the taste of the fried chicken to be prepared.

[0028] The present fried chicken powder (fried chicken powder 1-3) is prepared by mixing the corresponding components as homogeneously as possible. The mixing method is not particularly limited, and mixing can be performed by hand or by using a mixer such as a ribbon mixer, a Nauta mixer, a cascade mixer, a drum mixer, or a V-type mixer.

[0029] The fried chicken powder thus prepared is used by directly sprinkling it on the ingredients to be fried. The fried ingredients used are not limited, but examples thereof 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 coating with 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 coating the fried chicken powder evenly and almost uniformly on 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 lower (0 to 28°C), preferably 5 to 28°C, more preferably 10 to 25°C, and further preferably 10 to 20°C. As described above, the mixing step after the addition of water is a step for 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 fried chicken flour are mixed multiple times by inserting the hand into a bowl containing added 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 of the number of times to mix 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.

[0030] The amount of the present fried chicken powder used for the fried ingredient may be an amount that allows the present fried chicken powder to be evenly attached to the entire surface of the fried ingredient. For example, when the fried ingredient is chicken meat, the amount is not limited, but 100 g of chicken meat (approximately 200 cm surface area) is 100 g of chicken meat. 2 For every 100 cm2 surface area of ​​fried food, 10 to 25 g of this fried chicken powder can be used. 2 The amount of the fried chicken flour used per serving is, for example, 5 to 12.5 g, preferably 7 to 10 g. The amount of water to be mixed after the fried chicken powder is sprinkled 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.

[0031] (II) Method for producing fried chicken The present invention provides a method for producing fried chicken using the fried chicken flour 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 (fried food), (2) adding water to the food material (fried food) obtained in the above step and mixing it to form a crumbly coating on the surface of the food material; and (3) A step of seasoning the batter-coated food obtained in the previous step with oil.

[0032] 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), etc. have been described above, and the descriptions therein can be incorporated herein by reference. In the step (3), the method of preparing oil is not particularly limited, and the type of oil, oil temperature, and 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. Through these steps (1) to (3), fried chicken can be produced in which a crumbly coating is 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, fried chicken can be obtained that has a rough appearance when viewed with the naked eye and a crunchy texture when eaten.

[0033] As described above, in this specification, the terms "comprise" and "contain" include the meanings of "consisting of" and "consisting essentially of". EXAMPLES

[0034] In the following, the present invention will be described using experimental examples to aid in understanding the configuration and effects of the present invention. However, the present invention is not limited by these experimental examples. The following experiments were carried out at room temperature (25±5°C) and atmospheric pressure conditions unless otherwise specified. In the following, "%" means "% by mass" and "parts" means "parts by mass" unless otherwise specified.

[0035] 1. Experimental Materials The materials used in the following Experimental Examples 1 to 3 are as follows. [Starch] Cornstarch: "Showa Cornstarch" 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 [Soy flour] Defatted soy flour: "Soya Flower FT-N" (Nisshin Oillio Group Co., Ltd.), particle size 1.0 mm or less Full fat soy flour: "Soya Flour NSA" (Nisshin Oillio Group Co., Ltd.), particle size 1.1 mm or less Soy protein: "Sun Rubber 10" manufactured by Fuji Oil Co., Ltd., particle size 1.0 mm or less [Dried breadcrumbs] Dry 100 mesh: "White Flower 100M" manufactured by Kyoei Food Co., Ltd., particle size 0.2 mm or less Dry 20 mesh: "White Flower 20M" manufactured by Kyoei Food Co., Ltd., particle size 0.8 mm or less Dry 7 Mesh: "White Flower 7M" manufactured by Kyoei Food Co., Ltd., particle size 2.5 mm or less [flour] Weak flour: "Hakusuisha" manufactured by Okumoto Flour Milling Co., Ltd., particle size 0.2 mm or less Heat-treated flour: "MK" manufactured by Showa Sangyo Co., Ltd., particle size 0.9 mm or less (wheat flour in which gluten has been denatured by heat treatment)

[0036] 2. Experimental Method In Experimental Examples 1 to 3 described later, a screening test and a fried chicken processing test were carried out by the following methods.

[0037] 2-1. Screening test As a screening test, we simply mixed fried chicken powder with tap water to make lumps and evaluated the size of the lumps.

[0038] (1) How to make Soboro 1) Put 60g of fried chicken flour into a bowl (diameter 15cm) and add 40g of 20℃ tap water. 2) Using two chopsticks, stir the mixture in a circular motion 10 times to create soboro.

[0039] (2) How to evaluate the size of Soboro The size and ratio of the soboro 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 what remains on the screen, and call this "weight a." 2) The material that slipped through the 9.5 mm sieve is then sieved through a 2.0 mm sieve (sieve diameter 20 cm), and the material remaining on the screen and the material that slipped through are weighed separately. The weight of the material remaining on the sieve is "weight b," and the weight of the material that slipped 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 relative to the total amount (weight a + weight b + weight c) of 100%. These are the respective weight ratios.

[0040] [Soboro evaluation criteria] The results were evaluated according to the following criteria. Suitable (〇): The weight ratio of 2mm or more pieces (ratio of weight a + weight b) is 70% or more, and the weight ratio of 9.5mm or more pieces (ratio of weight a) is less than 35%. Unsuitable (×): The weight ratio of pieces 2 mm or larger (ratio of weight a + weight b) is less than 70%. Unsuitable (×): The weight ratio of 9.5 mm or larger pieces (weight a ratio) is 35% or more.

[0041] 2-2. Fried chicken processing test Fried chicken was prepared using the fried chicken flour, and the adhesion of the coating to the chicken meat, the texture of the fried chicken, and the state of the coating of the fried chicken were evaluated.

[0042] (1) How to make fried chicken 1) Cut the chicken (thigh meat and 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) and add 15 parts by weight of fried chicken powder to 100 parts by weight of chicken, 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 weight per 100 parts by weight of chicken (sprinkle as evenly as possible over the surface of the chicken where the fried chicken flour has adhered), and mix 15 times by placing your hands in 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 the 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.

[0043] (2) Method for evaluating coating adhesion to chicken The coating adhesion rate of the chicken meat is calculated according to the formula below, and the coating adhesion to the chicken meat is evaluated based on this. [Number 1] Batter adhesion rate of chicken (%) = {(AB) / A} x 100 A: Total amount of batter ingredients (fried chicken powder + tap water) used in preparation B: Weight of batter ingredients remaining in bowl

[0044] [Evaluation criteria for batter adhesion] From the batter adhesion rate calculated above, the adhesion of the batter to the chicken meat is evaluated according to the following criteria. Suitable (〇): The coating adhesion rate of the chicken is greater than 75%. Unsuitable (×): The coating adhesion rate of the chicken is 75% or less.

[0045] (3) Texture evaluation of fried chicken A panel of nine expert sensory evaluators tasted the fried chicken samples and evaluated the texture and crispness of the batter on the surface of the fried chicken. The evaluation (chewiness and crispness) of each fried chicken was carried out by having each expert panelist rate the texture (control texture) of fried chicken made using 100% cornstarch instead of the test fried chicken flour as the batter material, a score of 3 points, based on this score. After seasoning with oil, the fried chicken was placed on a paper towel and left at room temperature for 30 minutes before being served to the taster. 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 (〇)", and an average score of 3 points or less was evaluated as "unsatisfactory (×)".

[0046] [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 runny and clearly inferior to the control, but still has some crunch. 1 point: It is floppy and has almost no bite.

[0047] [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 it is less likely to catch on your 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 is no feeling of crumbling at all, but it feels like it is strongly catching on the teeth and is difficult to pass through.

[0048] [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 results of each panel's evaluation were then reconciled among the other 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, the part 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).

[0049] (4) Evaluation of the condition of the coating of fried chicken The condition (appearance) of the coating on the fried chicken was visually evaluated by a panel of nine experts. The evaluation was based on the following criteria, from the standpoints of coating thickness, size of the shaved pieces, amount of the shaved pieces, and uneven distribution of the shaved pieces, and the results were decided by consensus after discussion among all nine experts in the panel. [Evaluation Criteria] Suitable: The coating should be of a suitable 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 smooth. 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 chicken's surface area) and the uneven texture is somewhat weak. Less crumbly: Crumbly coating is attached to the surface of the coating, but the amount is small (about 0-20% of the surface area of ​​the chicken) and the texture is not very rough. Large lumps and uneven distribution: Large lumps (approximately 8 to 20 mm in diameter) of batter are attached, but there are also areas where the batter is not attached properly, and the adhesion is uneven. Slightly uneven: The batter is slightly unevenly distributed, with some crumbly batter adhering to the surface, but there are also areas where the batter is not very adherent. Small lumps: The batter is evenly coated, but the pieces are small (diameter 2mm or less) and the texture is not very bumpy.

[0050] 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 a screening test and a fried chicken processing test were carried out by the above-mentioned method. The results are shown in Table 1.

[0051] [Table 1]

[0052] As shown in Table 1, when starch and defatted soy flour are used as 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 starch to 75 to 89% by mass, preferably 75 to 85% by mass, more preferably 80 to 85% by mass, and the ratio 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 the total amount of starch and defatted soy flour (100% by mass). Specifically, the fried chicken flour containing starch and defatted soy flour in the above ratio 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.

[0053] Experimental Example 2 Fried chicken powders having the recipes shown in Tables 2 to 3 (Comparative Examples 2-1 to 2-7, Examples 2-1 to 2-12) were prepared, and a screening test and a fried chicken processing test were carried out by the above-mentioned method. The results are shown in Tables 2 and 3.

[0054] [Table 2]

[0055] As shown in Table 2, when starch, defatted soy flour and dried bread crumbs are used as fried chicken flour, it was confirmed that fried chicken with the desired characteristics of the present invention can be produced by adjusting the ratio of starch to 60 to 85% by mass, the ratio of defatted soy flour to 5 to 25% by mass, and the ratio of dried bread crumbs to 5 to 25% by mass out of the total amount of starch, defatted soy flour and dried bread crumbs (100% by mass). Specifically, the fried chicken flour containing starch, defatted soy flour and dried bread crumbs in the above ratios is directly sprinkled on the surface of the chicken 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.

[0056] [Table 3]

[0057] 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.

[0058] 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 the screening test and fried chicken processing test were carried out by the above-mentioned method. The results are shown in Table 4.

[0059] [Table 4]

[0060] As shown in Table 4, when starch, defatted soy flour, dried bread crumbs, and wheat flour are used as 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 is directly sprinkled on the surface of the chicken 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. It was also confirmed that fried chicken with the desired characteristics can be produced even when wheat flour whose 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, there was a tendency for the chewiness and crispness to decrease, and for the coating to adhere unevenly.

[0061] Prescription Examples 1-5 By mixing the ingredients in the ratios shown in Table 5, various types of fried chicken powder having the effects described above were prepared.

[0062] [Table 5]

Claims

1. A fried chicken flour containing starch and defatted soybean flour, The starch content is 75 to 89% by mass, and the defatted soy flour content is 11 to 25% by mass, based on 100% by mass of the total amount of starch and defatted soy flour. Fried chicken powder.

2. A fried chicken flour containing starch, defatted soy flour, and dried bread crumbs, The starch content is 60-85% by mass, the defatted soy flour content is 5-25% by mass, and the dried bread crumbs content is 5-25% by mass, out of a total of 100% by mass of starch, defatted soy flour, and dried bread crumbs. Fried chicken powder.

3. The fried chicken powder according to claim 2, further comprising 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; Fried chicken powder.

4. This is a fried chicken powder that is used by simply sprinkling it on the surface of the target foodstuff, 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 according to claim 1 or 2.

5. A method for using the fried chicken powder 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.

6. 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 step of adding water to the food material obtained in the step and mixing the food material to form a crumbly coating on the surface of the food material; and A step of seasoning the battered food obtained in the above step with oil.

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