Deep-fried chicken coating set

Abstract

To provide a batter flour set for a deep-fried chicken capable of easily coating batter on an ingredient to produce the deep-fried chicken excellent in texture and appearance.SOLUTION: The batter flour set for a deep-fried chicken in which sprinkle type flour for deep-fried food is charged in a packaging bag having a gusset.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a coating material set for fried chicken. [Background technology]

[0002] Fried chicken is usually produced by covering ingredients, either raw or seasoned, with a batter containing wheat flour or starch, and then frying the batter. Batters are broadly divided into liquid types and powder or granular types (batter types or blenders) that are sprinkled on the ingredients, with the latter being easier to use. In recent years, batter types for fried chicken that are made by blending wheat flour or starch with salt, seasonings, spices, etc. have also become commercially available, allowing seasoned fried chicken to be easily obtained by simply sprinkling the batter directly on the ingredients and frying them.

[0003] Patent Document 1 describes that fried chicken flour containing friable edible granular materials such as granular vegetable protein, breadcrumbs, grains, cracker crumbs, French fries, pasta, steamed dough, and granules made from grain flour and starch increases the unevenness of the resulting fried chicken and improves the texture compared to conventional coated fried chicken flour.

[0004] As described above, the production of fried chicken requires the step of applying a coating to the ingredients (battering), and a coating that is simply coated allows for easier coating. However, coatings that are simply coated are difficult to apply evenly to the ingredients, and the coating is likely to scatter or adhere to the hands or cooking utensils during use, staining the cook and the surrounding area. Therefore, the ingredients and coating are sometimes coated by placing the ingredients and coating in a plastic bag, closing the bag, and then shaking or kneading the bag. However, while this procedure improves staining and the uniformity of coating adhesion to the ingredients, it tends to reduce the amount of coating that adheres to the ingredients. As a result, the resulting fried chicken has a thin coating, resulting in a monotonous and unsatisfying taste and texture.

[0005] In recent years, for health reasons, deep-frying with a small amount of oil is becoming more common. When deep-frying ingredients with a small amount of oil, the ingredients must be turned frequently to ensure that the surface of the ingredients is evenly heated, which makes cooking take longer than when deep-frying with a large amount of oil. As a result, when deep-frying ingredients with a thin coating, such as those described above, with a small amount of oil, the resulting deep-frying products can be hard or have a sticky surface texture. [Prior art documents] [Patent documents]

[0006] [Patent Document 1] Japanese Patent Application Publication No. 11-46712 Summary of the Invention [Problem to be solved by the invention]

[0007] The present invention provides a coating material set for deep-fried chicken, which allows ingredients to be easily coated with coating and enables deep-fried chicken with a good texture and appearance to be produced. [Means for solving the problem]

[0008] The present inventors have discovered that fried chicken with a good texture and appearance can be produced by placing ingredients in a packaging bag having a gusset and pre-filled with a coating material, shaking the bag to coat the ingredients in the coating, and then deep-frying the bag.

[0009] Therefore, the present invention provides a deep-fried chicken coating material set, which comprises a packaging bag having a gusset filled with a coating material for deep-fried chicken to be coated with. The present invention also provides a deep-fried chicken coating material set, which is a packaging bag having the gusset and filled with a coating material for coating fried chicken, and further includes the steps of: putting ingredients into the packaging bag; sealing and shaking the packaging bag; removing the ingredients from the packaging bag and frying them in oil; The present invention provides a method for producing fried chicken, comprising: [Effects of the Invention]

[0010] By using the deep-frying coating material set of the present invention, deep-frying ingredients can be produced by the simple operation of adding ingredients to the coating material set and shaking. When the ingredients coated with the deep-frying coating material set of the present invention are deep-fried, fried chicken with a good texture and appearance can be obtained even when deep-frying with a small amount of oil. DETAILED DESCRIPTION OF THE INVENTION

[0011] The deep-fried chicken coating set of the present invention comprises a packaging bag having a gusset and a coating material for deep-fried chicken to be coated with, packed in the packaging bag.

[0012] Common packaging bags can be broadly classified into bottom-sealed bags, which are made by sealing one side of the opening of a film molded into a cylindrical tube shape; side-sealed bags, which are made by folding a flat film sheet in two and sealing both side edges; three-sided sealed bags, which are made by overlapping two flat film sheets and sealing the bottom and both side edges; pillow bags, which are made by forming a flat film sheet into a cylindrical shape and sealing one side of its opening in the same way as bottom-sealed bags; and gusseted bags with a gusset. Gusseted bags are broadly classified into side-gusseted bags with gussets on both sides and bottom-gusseted bags with a gusset at the bottom. Both side-gusseted bags and bottom-gusseted bags can be used as the packaging bag with a gusset (i.e., gusseted bag) used in the present invention.

[0013] The material of the packaging bag is not particularly limited as long as it can be used to package food. Taking into consideration the addition of ingredients and water, as described below, it is preferable that the material of the packaging bag be water-resistant. Examples of materials for the packaging bag include coated paper, polyethylene, polypropylene, polyethylene terephthalate, nylon, etc., and any one or more of these can be used in combination. For example, the packaging body can have a structure in which one or more of the above-mentioned materials are joined together, or a structure in which one or more of the above-mentioned materials are laminated.

[0014] The size of the packaging bag is not particularly limited as long as it allows for the shaking operation described below. Specifically, the size of the packaging bag can be appropriately determined taking into consideration the amount of ingredients to be added and the ease of shaking the bag with the ingredients inside. For example, when approximately 200 to 500 g of ingredients are added to one bag, the width and height of the packaging bag when the gusset is folded are each preferably 8 to 30 cm, more preferably 10 to 25 cm, and the gusset width of the packaging bag is preferably 1 to 10 cm, more preferably 1.5 to 8 cm. For example, when approximately 200 to 500 g of ingredients are added to one bag, the volume of the packaging bag is preferably 400 to 1400 mL, more preferably 500 to 1200 mL, and even more preferably 600 to 1000 mL. The volume of the packaging bag can be measured as the volume of water when the packaging bag is filled with water with the opening of the packaging bag sealed.

[0015] The package has an opening for inserting and removing ingredients. The size of the opening depends on the width and gusset width of the packaging bag described above. The opening is preferably sealable to prevent the contents from scattering during the shaking operation described below. Preferably, the opening is openable and closable. Examples of methods for sealing the opening include a method of externally sealing the packaging bag using a band, pinch, clip, etc., a method of sealing the packaging bag with a seal provided on the packaging bag, and a method of closing the opening with a flap provided on the packaging bag. More preferably, the packaging bag is equipped with a sealing means for sealing the opening, and examples of the sealing means include plastic seals such as zippers and fasteners; adhesive seals; flap portions; bands, pinches, clips, etc. Of these, plastic seals are preferred because they are easy to reopen and reopen.

[0016] In the present invention, the coating material for deep-fried chicken to be packed into the package (hereinafter also referred to as the coating material of the present invention) may be any coating material for deep-fried chicken that can be coated and adhered to ingredients. The coating material of the present invention is primarily powdery (including granular) and may also contain larger grains or small pieces. Preferably, the coating material is primarily composed of wheat flour and / or unmodified starch. By using wheat flour and / or unmodified starch as the primary ingredients, the coating material can be easily adhered to the ingredients by shaking.

[0017] The wheat flour used in general foods can be used without any particular limitation, and examples thereof include weak flour, medium-strength flour, semi-strong flour, strong flour, and durum flour. Of these, weak flour is preferred because it produces a coating that is not too hard and has a light, crispy texture. The unmodified starch used in general foods can be used without any particular limitation, and examples thereof include potato starch, wheat starch, rice starch, corn starch, waxy corn starch, and dextrin. The wheat flour and / or unmodified starch contained in the coating material of the present invention can be one or a combination of two or more of the wheat flours and unmodified starches exemplified above.

[0018] The total content of wheat flour and / or unmodified starch in the coating material of the present invention is preferably 50% by mass or more, more preferably 50 to 90% by mass, and even more preferably 60 to 85% by mass, of the total mass of the coating material. The wheat flour to unmodified starch content ratio may be in the range of 0:100 to 100:0, and preferably in the range of 5:95 to 30:70.

[0019] The wheat flour and / or unmodified starch contained in the coating material of the present invention may be partially or entirely granulated. Preferably, the coating material of the present invention contains a granular material containing wheat flour and / or unmodified starch. Examples of the granular material used in the present invention include wheat flour granules containing only wheat flour as a powder ingredient; granules of a mixture of wheat flour and dextrin; and granules of a mixture of wheat flour and unmodified starch, and any one or more of these can be used in combination. The use of such granular materials in the coating material of the present invention can improve the texture of the resulting fried chicken, such as its crispiness and brittleness. The content of the granular material containing wheat flour and / or unmodified starch in the coating material of the present invention is preferably 50% by mass or more of the total mass of wheat flour and / or unmodified starch contained in the coating material.

[0020] The granular material can be produced by conventional methods. Examples of the granular material include, but are not limited to, the granular wheat flour described in International Publication No. WO 2013 / 039049, Japanese Patent Application Laid-Open No. 2014-200207, and Japanese Patent Application Laid-Open No. 2014-200208; and the granular wheat flour obtained by moist heat treatment of a mixture of wheat flour and dextrin described in Japanese Patent No. 5192626. Alternatively, the granular material may be wheat flour granulated by agitation mixing, fluidized bed granulation, spray granulation, or the like, or a granular material of wheat flour and starch produced by a similar method. The particle size of the granular material is preferably greater than 100 to approximately 300 μm, as determined by laser diffraction as a 50% cumulative particle size on a volume basis.

[0021] The coating material of the present invention may further contain one or more modified starches selected from the group consisting of phosphate cross-linked starch, starch acetate, and hydroxypropylated starch. The use of such modified starches in the coating material of the present invention can improve the texture of the resulting fried chicken, such as its crispiness and brittleness. The content of the modified starch in the coating material of the present invention is preferably 10 to 30% by mass, more preferably 15 to 25% by mass, of the total mass of the coating material. Examples of raw starches for the modified starch include those exemplified above as unmodified starches.

[0022] In addition to the wheat flour, unmodified starch, wheat flour-containing granules, and modified starch, the coating material of the present invention may further contain other ingredients that can be incorporated into typical deep-fried chicken coating materials, provided that the effects of the present invention are not impaired. Examples of such other ingredients include cereal flours other than wheat flour; modified starches other than phosphate-crosslinked starch, starch acetate, and hydroxypropylated starch; sugars; proteins; oils and fats; seasonings; spices; coloring agents; leavening agents; emulsifiers; thickeners; dietary fiber; and the like, and one or more of these may be used in appropriate combination. The total amount of such other ingredients in the coating material of the present invention is preferably 30% by mass or less, more preferably 25% by mass or less, of the total mass of the coating material.

[0023] In the fried chicken coating set of the present invention, the coating material of the present invention is filled into a packaging bag having the gusset. The amount of the coating material of the present invention filled into the packaging bag can be appropriately determined taking into account the amount of ingredients to be placed in the package and the size of the package. For example, the packaging bag can be filled with preferably 3.6 to 12.5 g, more preferably 4.2 to 10 g, and even more preferably 5 to 8.5 g of the coating material of the present invention per 100 mL of volume. By setting the filling amount of the coating material within the above range, the appearance and texture of the resulting fried chicken can be improved. The packaging bag filled with the coating material of the present invention can be immediately used as the fried chicken coating set of the present invention to coat the ingredients. From the standpoint of storage stability and transportability, the opening of the packaging bag filled with the coating material of the present invention is preferably sealed so that the coating material inside is hermetically sealed. While the sealing means described above may be used to seal the opening, the packaging bag is preferably sealed by a method other than the sealing means (e.g., thermocompression bonding). Preferably, the deep-fried chicken coating set of the present invention is provided in a sealed packaging bag filled with the coating material, and the packaging bag is opened when the deep-fried chicken is to be used.

[0024] The deep-fried chicken coating material set of the present invention is used to coat ingredients in a coating when producing deep-fried chicken. A method for producing deep-fried chicken using the deep-fried chicken coating material set of the present invention (hereinafter also referred to as the method of the present invention) will be described below.

[0025] The method of the present invention includes placing ingredients into a packaging bag containing the deep-fried chicken coating set of the present invention, sealing and shaking the packaging bag, and removing the ingredients from the packaging bag and frying them. In the method of the present invention, the packaging bag containing the ingredients is shaken to adhere the coating to the ingredients. Deep-fried chicken is then produced by frying the coated ingredients in this manner. When coating is performed using the deep-fried chicken coating set of the present invention, not only is the coating adhered to the surface of the ingredients, but the coating can be applied to the ingredients in an uneven thickness. By providing thick and thin areas of coating on the ingredients, deep-fried chicken produced using the deep-fried chicken coating set of the present invention has a desirable appearance with an uneven coating surface, and the coating has a light, crispy texture. Furthermore, by providing thick areas of coating, deep-fried chicken produced using the deep-fried chicken coating set of the present invention prevents the ingredients from becoming overheated and hard, even when fried in a small amount of oil.

[0026] The ingredients to be put into the packaging bag can be any ingredients used for deep-frying, without any particular limitations. Examples of ingredients include meats such as chicken and pork, seafood such as fish, squid, octopus, and shellfish, vegetables, and mushrooms. Among these, meat and seafood are particularly preferred because they prevent the ingredients from becoming hard. The ingredients are cut or otherwise shaped into a size that can be put into the packaging bag, as needed. The ingredients may also be pre-seasoned as needed.

[0027] The amount of ingredients to be put into the packaging bag can be determined taking into consideration the size of the packaging bag and the amount of coating material inside. From the viewpoint of ease of coating, the amount per packaging bag is preferably 200 to 500 g, more preferably 250 to 450 g. If the amount of ingredients to be put in is small, the coating material tends to adhere uniformly to the ingredients during the shaking operation, and therefore, in order to obtain fried chicken with a good appearance and texture, it may be necessary to perform a kneading operation in addition to the shaking operation. On the other hand, if the amount of ingredients to be put in is large, a greater force is required to shake the packaging bag.

[0028] The shaking operation in the present invention refers to a process in which the packaging bag containing the ingredients is sealed as necessary and then repeatedly moved up and down, left and right, or front and back to roll the ingredients within the packaging bag. The shaking direction may be up and down and left and right, up and down and front and back, left and right and front and back, or a combination of up and down, left and right and front and back. From the viewpoint of ensuring sufficient adhesion of the coating material to the ingredients, the shaking distance and number of times are preferably about 5 to 20 cm (amplitude) and about 30 to 120 repetitions.

[0029] To obtain fried chicken with a good appearance and texture, it is preferable to perform the shaking operation so that the ingredients move toward the gusset portion of the packaging bag. For example, when a side gusset bag is used as the packaging bag, it is preferable to hold the bag with the gusset portion positioned on the side and shake it from side to side. Also, for example, when a bottom gusset bag is used as the packaging bag, it is preferable to hold the bag with the gusset portion positioned on the bottom and shake it up and down. However, the shaking operation is not limited to these. For example, a side gusset bag may be held with the gusset portions positioned on the top and bottom and shaken up and down, or a bottom gusset bag may be held with the gusset portion positioned on the side and shaken left and right. Furthermore, combining the shaking operation that moves the ingredients toward the gusset portion as described above with shaking operation in another direction further improves the appearance and texture of the resulting fried chicken. For example, it is preferable to hold a bottom gusset bag with the gusset portion positioned on the bottom or side and shake it up and down and left and right. The same applies to horizontal gusset bags.

[0030] Adding a small amount of water to the packaging bag together with the ingredients and then shaking the bag is preferred, as this improves the appearance and texture of the resulting fried chicken. The amount of water added is preferably 20 g or less, more preferably 2 to 20 g, and even more preferably 5 to 16 g per 100 g of coating material packed in the packaging bag. Adding too much water may adversely affect the appearance and texture of the resulting fried chicken.

[0031] Fried chicken is produced by frying ingredients coated with the fried chicken coating set of the present invention. The coated ingredients may be fried immediately, or may be stored refrigerated or frozen and, if necessary, partially thawed or thawed before frying. The coated ingredients can be fried using a conventional method. The frying method is not particularly limited, and includes deep frying and frying with a small amount of oil (so-called fried food). Of these, fried food is preferred because the present invention makes it possible to produce fried chicken with a good texture and appearance even when fried with a small amount of oil. In fried food, for example, oil is poured into a shallow pot such as a frying pan to a depth of about 1 to 3 cm, and the coated ingredients are placed therein and fried. [Example]

[0032] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples.

[0033] [Test Example 1] (Manufacturing of fried chicken coating materials sets) A coating material was prepared by mixing 20 parts by mass of wheat flour (soft flour) and 80 parts by mass of potato starch in a mixer. 50 g of this coating material was filled into each of the packaging bags shown in Table 1 to produce a fried chicken coating material set. When the gusset was folded, the outer dimensions of each packaging bag were 15 cm in width, 24 cm in height, and 3 cm in gusset width. The volume of the packaging bag was measured by filling the packaging bag with water, sealing the opening with a pinch, and measuring the amount of water in the bag in this state with a measuring cylinder (rounded to the nearest 10 mL). The position of the pinch on the packaging bag was recorded.

[0034] (fried chicken manufacturing) Chicken thighs were cut into pieces weighing 25 g each and shaped. Eight pieces of chicken thigh (200 g total) were placed into the packaging bags of the deep-fried chicken coating set produced above, sealed at the pinch position, and then shaken 10 cm up and down 100 times. In Production Example 1, the bottom gusset bag was placed with the gusset at the bottom and shaken in the direction facing the gusset (up and down). In Production Example 2, the bottom gusset bag was rotated 90 degrees and placed with the gusset on the side, and shaken in the direction opposite to the gusset (up and down). In Production Example 3, the bottom gusset bag was shaken alternately 10 times facing the gusset (up and down) and in the direction opposite to the gusset (left and right), 10 times each, for a total of 100 times. After shaking, the deep-fried chicken coating set was opened and the coated chicken thighs were removed. This was placed in a frying pan filled with oil heated to 170°C to a depth of 1 cm, and fried for 4 minutes while turning the meat every 10 seconds to produce fried food. For reference, 25 g of chicken thigh meat was evenly coated with the batter by hand, and fried in the same manner to produce fried food. The appearance and texture of the fried chicken were evaluated by a panel of 10 experts according to the following criteria. The appearance of the reference fried chicken was given a score of 2, and the texture was given a score of 3. The average scores of the 10 experts were calculated. The results are shown in Table 1.

[0035] <Evaluation criteria> (exterior) 5: The surface is uneven and has a rough appearance, and is extremely good. 4: The surface is uneven and good. 3: The surface is slightly uneven, but rough and somewhat good. 2: The surface is almost smooth and not too rough, poor (same as the reference). 1: The surface is smooth and almost not rough, extremely poor. (Texture) 5: The batter is very light and crispy, not at all hard or sticky, and extremely good. 4: The batter is light and crispy, not at all hard or sticky, and is excellent. 3: The batter is a little hard and sticky, but it is slightly crispy and fairly good (same as the reference). 2: The batter is not crispy and is slightly hard or sticky, poor quality. 1: The batter has no crispness at all, is hard or sticky, and is extremely poor quality.

[0036] [Table 1]

[0037] [Test Example 2] A fried chicken coating material set was produced in the same manner as in Production Example 1 of Test Example 1, except that the volume of the packaging bag was as shown in Table 2, and fried chicken was produced and evaluated using this. The results are shown in Table 2, which lists Production Example 1 again.

[0038] [Table 2]

[0039] [Test Example 3] (Production of granules) 200 g of wheat flour (soft flour) and 800 g of potato starch were placed in a bowl, and while stirring with a hand mixer, a small amount of water was sprayed onto the mixture to form granules. The granules were then sieved, and the fraction that passed through a 250 μm sieve and remained on a 100 μm sieve was collected. The resulting granules were used in the following test examples.

[0040] A fried chicken coating material set was produced in the same manner as in Production Example 1 of Test Example 1, except that the coating materials with the compositions shown in Tables 3 and 4 were used, and fried chicken was produced and evaluated using the same. The results are shown in Tables 3 and 4. Table 4 lists Production Example 13 again.

[0041] [Table 3]

[0042] [Table 4]

[0043] Test Example 4 Using the deep-fried chicken coating material set of Production Example 13, deep-fried chicken was produced and evaluated in the same manner as in Test Example 1, except that after chicken thighs were placed in a packaging bag, the amount of water shown in Table 5 was added and the bag was then shaken. The results are shown in Table 5. Table 5 lists the results of Production Example 13 again.

[0044] [Table 5]

Claims

1. A deep-fried chicken coating material set comprising a packaging bag having a gusset filled with a coating material for coating deep-fried chicken, the packaging bag comprising ingredients and water being poured into the packaging bag; sealing and shaking the packaging bag; removing the ingredients from the packaging bag and frying them in oil; Including, the amount of the coating material for fried chicken filled in the packaging bag is 3.6 to 14 g per 100 mL of the volume of the packaging bag; The amount of water added to the packaging bag is 5 to 20 g per 100 g of the coating material for deep-fried chicken. A method for producing fried chicken.

2. A manufacturing method as described in claim 1, wherein the packaging bag has an opening that can be opened and closed.

3. A manufacturing method as described in claim 2, wherein the volume of the packaging bag when the opening is sealed is 400 to 1,400 mL.

4. A manufacturing method described in any one of claims 1 to 3, wherein the gusset width of the packaging bag is 1 to 10 cm.

5. A manufacturing method described in any one of claims 1 to 4, wherein the fried chicken coating material set is used to coat 200 to 500 g of ingredients per packaging bag.

6. A manufacturing method described in any one of claims 1 to 5, wherein the coating material for the fried chicken coating contains wheat flour and / or unmodified starch, and the total content of the wheat flour and unmodified starch is 50 mass% or more.

7. A manufacturing method according to any one of claims 1 to 6, wherein the coating material for fried chicken coated with the coating material contains one or more granular materials selected from the group consisting of granular materials of wheat flour, granular materials of a mixture of wheat flour and dextrin, and granular materials of a mixture of wheat flour and unmodified starch.

8. The manufacturing method according to any one of claims 1 to 7, wherein shaking the packaging bag comprises shaking the packaging bag so as to move the ingredient toward the gusset.

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