How to make fried chicken

Abstract

A method for producing fried chicken that maintains a good texture and appearance even after a certain period of time has passed since frying, comprising: applying a powdered coating material to ingredients; applying a water-based liquid to the powdered coating material that has been applied to the ingredients; and frying the ingredients to which the powdered coating material and the water-based liquid have been applied.

Description

Technical Field

[0001] The present invention relates to a method for producing fried foods.

Background Art

[0002] Fried foods are foods obtained by coating the surface of ingredients with a coating material so that it adheres thinly and then frying. The coating material for fried foods is generally prepared by using wheat flour or potato starch as the main raw material and blending various components therein. In some cases, fried foods are also produced by adhering a liquid coating material and then frying. Fried foods generally preferably have a light texture. On the other hand, when time passes after cooking, the moisture of the ingredients often migrates to the coating, resulting in a hard texture in many cases. Such properties of fried foods are inconvenient for selling cooked fried foods in stores and the like.

[0003] Patent Document 1 describes frozen fried foods having a three-layer structure coating composed of a layer containing one or more selected from rice flour, corn flour, breadcrumbs, bone powder, eggshell powder, and edible calcium powder on the outside of the ingredients, a batter layer outside thereof, and a breader layer outside thereof. Patent Document 2 describes frozen fried foods in which a layer formed of an oil agent containing an emulsion and / or an edible water retention substance, a first breader layer, an emulsion layer, and a second breader layer are sequentially formed on the outside of the ingredients. Patent Document 3 describes fried foods having a coating composed of a first batter layer, a breader layer, a second batter layer containing oil and fat, and a breadcrumb layer sequentially formed on the outside of the ingredients. Patent Document 4 describes a method for producing fried chicken in which a first dried coating material is adhered to chicken, then a liquid second coating material is adhered, followed by frying, and a liquid flavoring material is adhered to the obtained fried chicken and then frozen. Patent Document 5 describes a method for producing fried foods in which a water retention powder and an egg protein-containing liquid are adhered to food ingredients, and then a coating material is adhered, followed by frying or baking with oil.

Prior Art Documents

Patent Documents

[0004] [Patent Document 1] Japanese Unexamined Patent Publication No. 62-228242 [Patent Document 2] Japanese Patent Application Publication No. 7-255402 [Patent Document 3] Japanese Patent Publication No. 2007-6770 [Patent Document 4] Japanese Patent Publication No. 2013-17400 [Patent Document 5] Japanese Patent Publication No. 2015-126706 [Overview of the project] [Problems that the invention aims to solve]

[0005] There is a demand for fried chicken that maintains a good texture, with a pleasant mouthfeel and melt-in-your-mouth quality, even after some time has passed since being deep-fried. [Means for solving the problem]

[0006] The inventors have discovered that fried chicken made by coating ingredients with a powdered coating material, then coating them with a water-based liquid, and then deep-frying them, retains a good coating texture even after a considerable amount of time has passed since cooking.

[0007] The present invention provides the following: [1] A method for making fried chicken, The ingredients are coated with a powdered coating material in an amount of 1 to 25 parts by mass per 100 parts by mass of the ingredients. Applying a water-based liquid to the powdery coating material attached to the ingredient in an amount of 0.001 to 5 parts by mass per 100 parts by mass of the ingredient, and Deep-fry the ingredients coated with the powdered coating material and a liquid mainly consisting of water. Includes, The total content of grain flour and starch in the water-based liquid is less than 2% by mass. method. [2] The method according to [1], wherein the water-based liquid contains 90% by mass or more of water. [3] The method according to [1] or [2], wherein the powdered coating material contains 80% by mass or more of one or more selected from grain flours and starches in total. [4] The method according to any one of the items [1] to [3], wherein the water-based liquid contains one or more selected from the group consisting of sugars, amino acids, salts, minerals, proteins, thickeners, emulsifiers, seasonings, vitamins, alcohols, and pigments. [Effects of the Invention]

[0008] The fried chicken produced according to this invention maintains a good texture with a pleasant mouthfeel and melt-in-your-mouth quality, even after some time has passed since it was deep-fried, without the coating becoming dry or crumbly. [Modes for carrying out the invention]

[0009] The method for manufacturing fried chicken according to the present invention is The ingredients are coated with a powdered coating material. Applying a water-based liquid to the powdery coating material attached to the ingredient, Deep-fry the ingredients coated with the powdered coating material and a liquid mainly consisting of water. Includes.

[0010] In the method of the present invention, the ingredients for the fried food are not particularly limited and include, for example, meats such as chicken, pork, beef, lamb, and goat; seafood such as squid, shrimp, and horse mackerel; and vegetables. The fried food produced by the method of the present invention is preferably fried chicken or fried chicken tatsuta-age.

[0011] The powdered coating material used in the method of the present invention can be the same powdered coating material commonly used for deep-fried chicken. Preferably, the powdered coating material used in the method of the present invention is a powder mainly composed of grain flour or starch. Examples of grain flour include, but are not limited to, wheat flour and rice flour. Examples of starch include, but are not limited to, tapioca starch, potato starch, corn starch and other starches, and processed starch obtained by processing such starch. Furthermore, the powdered coating material may appropriately contain ingredients commonly used in coatings, such as oils and fats, powdered milk, colorants, flavorings, salt, emulsifiers, dried whole eggs, dried egg yolks, vegetable protein, wheat gluten powder, thickeners, eggshell calcium, enzymes, flavorings, and spices. Preferably, the powdered coating material contains 80% by mass or more of one or more selected from grain flour and starch in total.

[0012] The particle size of the powdered coating material used in the present invention is preferably such that D90 is less than 500 μm. More preferably, the D90 of the powdered coating material used in the present invention is less than 440 μm, and even more preferably less than 390 μm. By reducing the D90 of the powdered coating material, the adhesion of the coating to fried chicken can be improved. In this specification, "D90" refers to the 90% cumulative value of the particle size distribution calculated by the dry laser diffraction-scattering method. D90 can be measured according to a conventional method using a commercially available laser diffraction particle size distribution analyzer (for example, Microtrac MT3000II manufactured by Nikkiso Co., Ltd.).

[0013] In the method of the present invention, the powdered coating material is first applied to the ingredients. Before applying the powdered coating material, the ingredients may be seasoned (e.g., with a seasoning liquid), dusted with flour, or used as a binder (e.g., water, milk, egg wash, batter) as needed, but this is not always necessary. As a method for applying the powdered coating material to the ingredients, operations commonly used in the production of fried chicken can be employed. For example, the powdered coating material can be applied to the ingredients by sprinkling the coating material from above, shaking the ingredients and coating material together in a bag, or spreading the coating material on a plate and rolling the ingredients on it.

[0014] The amount of the powdered coating material adhering to the ingredients is 1 to 25 parts by mass, preferably 3 to 20 parts by mass, and more preferably 5 to 18 parts by mass, per 100 parts by mass of the ingredients. This range of adhesion is preferable in terms of the adhesion of the powdered coating material to the ingredients and the texture of the resulting fried chicken. The amount of the powdered coating material can be adjusted as appropriate during the powdered coating application process described above.

[0015] In the method of the present invention, a liquid is applied to the powdered coating material attached to the above ingredients. The liquid is mainly water. The liquid may be water, or it may contain materials other than water. Examples of materials other than water include one or more selected from the group consisting of sugars, amino acids, salts, minerals, proteins, thickeners, emulsifiers, seasonings, vitamins, pigments, alcohols, etc. Furthermore, the water-based liquid may contain flour or starch, but the inclusion of flour or starch is undesirable because it reduces the texture and melt-in-the-mouth quality of the resulting fried chicken. Preferably, the total content of flour and starch in the liquid is less than 2% by mass, more preferably 1% by mass or less, and even more preferably 0.5% by mass or less. Also preferably, the liquid contains 2% by mass or less of egg protein, such as egg liquid or egg powder, more preferably 1% by mass or less, and even more preferably 0.5% by mass or less, and even more preferably, the liquid does not contain egg protein. Preferably, the liquid may contain oils and fats but is not an emulsified liquid, and more preferably the oil and fat content is 2% by mass or less, even more preferably 1% by mass or less, even more preferably 0.5% by mass or less, and even more preferably the liquid does not contain oils and fats.

[0016] From the viewpoint of handling properties, the solid content of the water-based liquid is preferably 10% by mass or less, more preferably 8% by mass or less, still more preferably 2% by mass or less, still more preferably 1% by mass or less, and still more preferably 0.5% by mass or less. The solid content of the liquid is a value calculated from the mass ratio before and after drying the liquid until it is dried to dryness. Therefore, the liquid preferably contains 70% by mass or more of water, more preferably 90% by mass or more, still more preferably 92% by mass or more, still more preferably 95% by mass or more, still more preferably 98% by mass or more, still more preferably 99% by mass or more, and still more preferably 99.5% by mass or more.

[0017] The amount of the water-based liquid adhered to the powdery clothing material adhered to the material is preferably 0.001 to 5 parts by mass, more preferably 0.01 to 4 parts by mass, and still more preferably 0.1 to 3 parts by mass with respect to 100 parts by mass of the material (excluding the powdery clothing material adhered thereto). If the adhesion amount is less than 0.001 part by mass, the effects of the present invention may not be obtained. On the other hand, if the adhesion amount is more than 5 parts by mass, the clothes may become sticky. Examples of the method for adhering the water-based liquid to the powdery clothing material include, for example, a method of spraying or coating the liquid from above the powdery clothing material adhered to the material, a method of immersing the material to which the powdery clothing material is adhered in the liquid, and a method of steaming the material to which the powdery clothing material is adhered with the liquid. The preferred adhesion method is spraying.

[0018] In the above manner, a material having a powdery clothing material and a water-based liquid adhered thereto in this order is obtained. Next, the material is deep-fried to produce the fried food of the present invention. In the method of the present invention, the material to which the water-based liquid is adhered can be deep-fried without further adhering a clothing material thereto. Deep-frying can be carried out according to a conventional method, for example, by deep-frying in a large amount of oil or frying by baking with a small amount of oil.

[0019] The fried chicken of the present invention maintains a good texture with a pleasant mouthfeel and melt-in-your-mouth quality, even after some time has passed since deep-frying, without the coating becoming dry or crumbly. Therefore, the fried chicken of the present invention is suitable for consumption after being stored for a certain period of time after cooking, for example, as pre-cooked fried chicken sold in stores. After production, the fried chicken of the present invention can be stored until consumption in a warmer (preferably at about 30-50°C), at room temperature (preferably at about 15-30°C), at refrigeration temperature (preferably at about 0-15°C), or at freezing temperature (preferably below 0°C). When consuming the fried chicken of the present invention after storage, it may be heated in a microwave oven, oven, or re-deep-fried as needed. [Examples]

[0020] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples.

[0021] (Manufacturing Examples 1-6) The ingredients shown in Table 1 were mixed to prepare a powdered coating and a liquid coating, respectively. Chicken thigh meat was cut and shaped into pieces of 30g each. The powdered coating was sprinkled onto the chicken thigh meat in the amounts shown in Table 1. Next, the liquid coating was sprayed onto the powdered coating using a spray bottle in the amounts shown in Table 1. The resulting coated ingredients were deep-fried in salad oil heated to 170°C for 4 minutes to produce fried chicken. The mass of the ingredients was measured before, after, and after the powdered coating was applied, and the amount of coating and water that adhered to the ingredients was calculated.

[0022] (Comparative Examples 1-2) Fried chicken was produced using the same procedure as in Production Example 1, but without applying either the powdered or liquid coating material.

[0023] (Comparative Examples 3-5) Fried chicken was prepared using the same procedure as in Production Example 1, but with the liquid formulation shown in Table 2 used for coating.

[0024] (Comparative Examples 6-7) Fried chicken was produced using the same procedure as in Production Example 1, but instead of applying powdered coating material to the ingredients, the liquid mixture shown in Table 2 was applied.

[0025] (Test Example 1) Ten pieces each of the fried chicken samples from the production example and comparative example were cooled at room temperature for two hours, and then stored in a 45°C warmer for four hours. After storage, the appearance and texture of each fried chicken sample were evaluated by ten trained panelists according to the evaluation criteria below, and the average value was calculated. The results are shown in Tables 1 and 2. In the table, the amount of coating represents the ratio of the mass of the coating or liquid to the mass of the ingredients, which is set to 100%.

[0026] (Evaluation criteria for the texture of the coating) 5. The coating is very easy to break down, the texture is very soft, and it is extremely good. 4. The coating is easily broken down, and the texture is soft and good. 3. The coating tends to fall apart easily, but the texture is somewhat hard and slightly unsatisfactory. 2. The coating is somewhat difficult to break down and has a dry, crumbly texture, resulting in a hard mouthfeel and poor quality. 1. The coating is difficult to break down and has a crumbly texture, making it extremely hard to eat and extremely undesirable. (Evaluation criteria for the chewiness of the coating) 5. The coating disperses very easily, melts in the mouth well, and is extremely good. 4. The coating disperses easily, and it has a good melt-in-your-mouth texture. 3. The garment has a slight residue and is slightly defective. 2. There is a residue on the clothing, and it is defective. 1. The coating is sticky and leaves a strong residue, extremely poor quality.

[0027] [Table 1]

[0028] [Table 2]

[0029] (Test Example 2) Fried chicken was prepared using the same procedure as in Production Example 1, but with the amounts of powdered coating material and liquid coating varied as shown in Tables 3 and 4. The resulting fried chicken was evaluated in the same manner as in Test Example 1. The results are shown in Tables 3 and 4. Note that the results from Production Example 1 are also shown in Tables 3 and 4.

[0030] [Table 3]

[0031] [Table 4]

Claims

1. A method for making fried chicken, The ingredients are coated with a powdered coating material in an amount of 5 to 18 parts by mass per 100 parts by mass of the ingredients. A liquid mainly composed of water is applied to the powdery coating material attached to the ingredient in an amount of 0.1 to 3 parts by mass per 100 parts by mass of the ingredient, and Deep-fry the ingredients coated with the powdered coating material and a liquid mainly consisting of water. Includes, The powdered coating material contains 80% by mass or more of one or more selected from grain flours and starches, The water-based liquid contains 90% by mass or more of water, The total content of grain flour and starch in the water-based liquid is less than 2% by mass. method.

2. The method according to claim 1, wherein the water-based liquid contains one or more selected from the group consisting of sugars, amino acids, salts, minerals, proteins, thickeners, emulsifiers, seasonings, vitamins, alcohols, and pigments.

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