JP7748809B2 - Deep-fried chicken coating set - Google Patents

Description

The present invention relates to a coating material set for fried chicken.

Fried chicken is usually made by covering ingredients, either raw or seasoned, with a batter containing flour or starch, and then frying the ingredients. 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 flour or starch with salt, seasonings, spices, etc. have also become commercially available, allowing you to easily obtain seasoned fried chicken by simply sprinkling the batter directly on the ingredients and frying them.

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.

As mentioned above, the production of fried chicken requires the step of applying a coating to the ingredients (battering), and coating with a coating that is simply sprinkled on top is easier. However, coating with a coating that is sprinkled on top is less likely to adhere evenly to the ingredients, and the coating can easily fly off or stick to 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 method reduces staining and improves the uniformity of coating, 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.

In recent years, for health reasons and other reasons, it is common to fry fried food in small amounts of oil. When frying fried ingredients in 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 frying in a large amount of oil. As a result, when ingredients with a thin coating like the ones mentioned above are fryed in a small amount of oil, the resulting fried food can sometimes be hard or have a sticky surface.

Japanese Patent Application Publication No. 11-46712

The present invention provides a deep-fried chicken coating material set that allows ingredients to be easily coated with a coating and enables the production of deep-fried chicken with a good texture and appearance.

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

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:

By using the deep-frying coating material set of the present invention, deep-frying ingredients can be produced through the simple process of adding ingredients and shaking. Deep-frying ingredients coated with the deep-frying coating material set of the present invention can produce fried chicken with a good texture and appearance, even when fried using a small amount of oil.

The fried chicken coating set of the present invention comprises a packaging bag with a gusset and a coating material for fried chicken that is coated in the packaging bag.

General packaging bags can be broadly classified into bottom-seal bags, which are made by sealing one side of the opening of a film molded into a cylindrical tube; side-seal bags, which are made by folding a flat film sheet in two and sealing both sides; three-sided sealed bags, which are made by overlapping two flat film sheets and sealing the bottom and two sides; 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-seal bags; and gusset bags with a gusset. Gusset bags are broadly classified into side-gusset bags with gussets on both sides and bottom-gusset bags with a gusset at the bottom. Both side-gusset bags and bottom-gusset bags can be used as packaging bags with a gusset (i.e., gusset bags) for use in the present invention.

The material of the packaging bag is not particularly limited as long as it is capable of packaging food. Taking into account 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, and nylon, 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.

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 determined appropriately taking into consideration the amount of ingredients to be added and the ease of shaking 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 sealed.

The packaging 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. Methods for sealing the opening include externally sealing the packaging bag using a band, pinch, clip, etc.; sealing the packaging bag with a seal provided on the packaging bag; and 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. Examples of such sealing means include plastic seals such as zippers and fasteners; adhesive seals; flaps; bands, pinches, clips, etc. Of these, plastic seals are preferred because they are easy to reopen and reopen.

In the present invention, the coating material for deep-fried chicken packed in the package (hereinafter also referred to as the coating material of the present invention) may be any deep-fried chicken coating material 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 and small pieces. Preferably, the coating material is primarily composed of wheat flour and/or unmodified starch. Using wheat flour and/or unmodified starch as the primary ingredients allows the coating material to be easily adhered to the ingredients by shaking.

The wheat flour used in the coating of the present invention can be any wheat flour commonly used in food products, 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 the coating of the present invention can be any wheat flour commonly used in food products, 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 any one or a combination of two or more of the wheat flours and unmodified starches listed above.

The content of the wheat flour and/or unmodified starch in the coating material of the present invention, as the total content of the wheat flour and unmodified starch, 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, but is preferably in the range of 5:95 to 30:70.

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. 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.

The granular material can be produced using conventional methods. Examples of granular materials include, but are not limited to, the granular wheat flour described in International Publication No. WO 2013/039049, Japanese Patent Application Publication No. 2014-200207, and Japanese Patent Application Publication 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 Application Publication 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 the 50% cumulative particle size on a volume basis using a laser diffraction method.

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. Using 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.

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, to the extent 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 cross-linked 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.

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 filling the coating material in 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 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 fried chicken coating set of the present invention is provided in a sealed packaging bag filled with the coating, and the packaging bag is opened when used.

The fried chicken coating set of the present invention is used to coat ingredients in a coating when producing fried chicken. Below, we will explain the method for producing fried chicken using the fried chicken coating set of the present invention (hereinafter also referred to as the method of the present invention).

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 cause the coating to adhere to the ingredients. Deep-fried chicken is 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 having areas on the ingredients with thick and thin coating, 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 a desirable light and crispy coating texture. Furthermore, by having areas with thick 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 frying with a small amount of oil.

The ingredients to be placed in the packaging bag can be any ingredients used for deep-frying, without any particular restrictions. 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, as they prevent the ingredients from becoming hard. If necessary, the ingredients are cut or otherwise shaped into a size that can be placed in the packaging bag. The ingredients may also be pre-seasoned if necessary.

The amount of ingredients to be added to the packaging bag can be determined taking into account the size of the packaging bag and the amount of coating material inside. From the perspective of ease of coating, the amount is preferably 200 to 500 g, and more preferably 250 to 450 g per packaging bag. If the amount of ingredients added is small, the coating material will tend to adhere evenly to the ingredients during the shaking operation, and 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 a large amount of ingredients is added, a greater force will be required to shake the packaging bag.

The shaking operation in the present invention refers to the operation of repeatedly moving the packaging bag containing the ingredients, after sealing it as necessary, 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 perspective of ensuring that the coating material adheres sufficiently to the ingredients, the shaking distance and number of times are preferably 5 to 20 cm (amplitude) and 30 to 120 repetitions.

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 above-mentioned shaking operation that moves the ingredients toward the gusset portion with shaking in other directions 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.

Adding a small amount of water to the packaging bag along with the ingredients and then shaking the bag is preferred, as this further 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.

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 standard procedures. Frying procedures include deep frying and frying in a small amount of oil (so-called fried cooking), and are not particularly limited. Of these, fried cooking is preferred because the present invention makes it possible to produce fried chicken with a good texture and appearance even when fried in a small amount of oil. For fried cooking, 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 in the pot and fried.

The present invention will be explained in more detail below using examples, but the present invention is not limited to these examples.

Test Example 1
(Manufacturing of fried chicken coating materials sets)
A coating material was prepared by mixing 20 parts by weight of wheat flour (weak flour) and 80 parts by weight 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 wide, 24 cm high, and 3 cm wide. 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.

(Deep-fried food 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 100 times up and down at 10 cm intervals. In Production Example 1, the bottom gusset bag was positioned with the gusset at the bottom and shaken in the direction toward the gusset (up and down). In Production Example 2, the bottom gusset bag was rotated 90 degrees and positioned 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 toward 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. The mixture 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 mixture every 10 seconds to produce fried foods. 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 foods.
The appearance and texture of the produced fried chicken were evaluated by a panel of 10 experts according to the following evaluation 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 of the scores of the 10 experts was calculated. The results are shown in Table 1.

<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 completely uneven 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 coating is a little hard and sticky, but 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.

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 the same. The results are shown in Table 2, in which Production Example 1 is listed again.

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 sieve with 250 μm openings and remained on a sieve with 100 μm openings was collected. The resulting granules were used in the following test examples.

A fried chicken coating set was produced using the same procedure 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 this. The results are shown in Tables 3 and 4. Production Example 13 is listed again in Table 4.

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.

Claims (8)

A deep-fried chicken coating material set is made by filling a coating material for coating fried chicken in a packaging bag having a gusset , and adding ingredients and water to 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. The manufacturing method according to claim 1 , wherein the packaging bag has an opening that can be opened and closed. The method according to claim 2, wherein the volume of the packaging bag with the opening sealed is 400 to 1400 mL. The manufacturing method according to any one of claims 1 to 3, wherein the gusset width of the packaging bag is 1 to 10 cm . The method according to any one of claims 1 to 4, wherein the deep-fried chicken coating material set is used to coat 200 to 500 g of ingredients per packaging bag. The method according to any one of claims 1 to 5, wherein the coating material for fried chicken contains wheat flour and/or unmodified starch, and the total content of the wheat flour and unmodified starch is 50% by mass or more. The method according to any one of claims 1 to 6, wherein the coating material for deep-fried chicken contains one or more granules selected from the group consisting of wheat flour granules, granules of a mixture of wheat flour and dextrin, and granules of a mixture of wheat flour and unmodified starch. 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.