JPH0544251B2 - - Google Patents
Info
- Publication number
- JPH0544251B2 JPH0544251B2 JP62332854A JP33285487A JPH0544251B2 JP H0544251 B2 JPH0544251 B2 JP H0544251B2 JP 62332854 A JP62332854 A JP 62332854A JP 33285487 A JP33285487 A JP 33285487A JP H0544251 B2 JPH0544251 B2 JP H0544251B2
- Authority
- JP
- Japan
- Prior art keywords
- soy protein
- fried chicken
- paste
- producing
- meat
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Description
本発明は、湯戻ししたとき容易に元の状態へ復
元する乾燥唐揚食品の製造法に関する。
TECHNICAL FIELD The present invention relates to a method for producing dried fried chicken food that can be easily restored to its original state when reconstituted with hot water.
周知のように、鶏の唐揚げに代表される唐揚げ
食品は、惣菜、即席麺の具等として広い用途があ
る。このものは、例えば鶏肉に直接唐揚げ粉をま
ぶすか又は唐揚げ粉を水に懸濁させたバツター
（衣液）中に該鶏肉等を浸漬して衣付けした後、
油ちようしすることにより調製される。
家庭での料理又は給食施設における調理のよう
に、調製した唐揚げをそのまま喫食する場合はこ
れでよいが、即席麺の具としたり又は登山等の携
帯食料として保存性を高めたいときは、これを乾
燥させる必要がある。ところが、唐揚げの場合、
一旦乾燥させてしまうと、最早湯戻ししても元の
状態へは戻り難く、極めて食感の悪いものとな
る。
As is well known, fried chicken foods, such as fried chicken, are widely used as side dishes, instant noodle ingredients, and the like. For example, after coating the chicken with fried chicken powder directly, or by immersing the chicken in butter (coating liquid) made by suspending fried chicken powder in water,
Prepared by soaking in oil. This is fine if you want to eat the prepared fried chicken as is, such as when cooking at home or at a school lunch facility, but if you want to increase its shelf life as an ingredient for instant noodles or as a portable food for mountain climbing, etc. need to be dried. However, in the case of fried chicken,
Once dried, it is difficult to return to its original state even if it is rehydrated with hot water, resulting in an extremely poor texture.
そこで本発明は、湯戻ししたとき容易に元の状
態へ復元する乾燥唐揚食品を提供するのを目的と
する。
Therefore, an object of the present invention is to provide a dried fried food that can be easily restored to its original state when rehydrated with hot water.
（概要）
以上の目的を達成せんがため、本発明に係る乾
燥唐揚げ食品の製造法は、粒状大豆蛋白と大豆蛋
白ペースト又は大豆蛋白と肉類とのペーストを混
練し、成形、油ちよう後、乾燥することを特徴と
する。
（材料）
本発明方法は、粒状化加工された大豆蛋白と、
粉状の大豆蛋白とを主要な構成材料として製造さ
れるが、必要に応じ鶏肉等の鳥肉及び／又は牛
肉、豚肉等の獣肉、野菜その他の具材及び調味料
を併用することができる。
上の粒状化加工された大豆蛋白は、例えば大豆
蛋白と澱粉との混合物を二軸押出機のオリフイス
を通して高温、高圧下に押し出し、被押出物を切
断、乾燥することにより得られる繊維性及び方向
性に富む優れた大豆蛋白加工品であつて、出願人
会社により《アペツクス》なる商品名で市販され
ている。本発明の目的には、細粒のものよりは平
均粒径５〜20〓程度の中径乃至大径のものの方が
好ましい。
（工程）
本発明の乾燥唐揚げ食品は、標準的に以下のフ
ローシートに従つて製造される。
(Summary) In order to achieve the above object, the method for producing dried fried chicken food according to the present invention is to knead granular soy protein and soy protein paste or paste of soy protein and meat, mold it, fry it in oil, and then , characterized by drying. (Materials) The method of the present invention uses granulated soybean protein,
Although it is produced using powdered soybean protein as the main component, poultry meat such as chicken, and/or meat such as beef and pork, vegetables, other ingredients, and seasonings can be used in combination as necessary. The above granulated soy protein can be obtained by extruding a mixture of soy protein and starch through the orifice of a twin-screw extruder at high temperature and pressure, cutting the extruded material, and drying it. It is a processed soybean protein product with excellent properties and is commercially available under the trade name ``Apex'' by the applicant's company. For the purpose of the present invention, medium to large particles with an average particle size of 5 to 20 mm are preferable to fine particles. (Process) The dried fried chicken food of the present invention is typically manufactured according to the following flow sheet.
【表】
↓
成形物
[Table] ↓
molded product
Claims (1)
白と肉類とのペーストを混練し、成形、油ちよう
後、乾燥することを特徴とする乾燥唐揚げ食品の
製造法。 ２ 粒状大豆蛋白と大豆蛋白ペースト又は大豆蛋
白と肉類とのペースの割合が２：８〜８：２であ
る特許請求の範囲第１項記載の唐揚げ食品の製造
法。 ３ 油ちようが、低温から高温にかけて段階的に
行われる特許請求の範囲第１項記載の唐揚げ食品
の製造法。[Scope of Claims] 1. A method for producing a dry fried chicken food, which comprises kneading granular soy protein and soy protein paste or a paste of soy protein and meat, shaping, frying, and drying. 2. The method for producing a fried chicken food according to claim 1, wherein the ratio of granular soy protein to soy protein paste or soy protein to meat is 2:8 to 8:2. 3. The method for producing fried chicken food according to claim 1, wherein the fried chicken is heated stepwise from low to high temperatures.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62332854A JPH01196262A (en) | 1987-12-28 | 1987-12-28 | Preparation of dry fried food without coating |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62332854A JPH01196262A (en) | 1987-12-28 | 1987-12-28 | Preparation of dry fried food without coating |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH01196262A JPH01196262A (en) | 1989-08-08 |
| JPH0544251B2 true JPH0544251B2 (en) | 1993-07-05 |
Family
ID=18259544
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP62332854A Granted JPH01196262A (en) | 1987-12-28 | 1987-12-28 | Preparation of dry fried food without coating |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH01196262A (en) |
-
1987
- 1987-12-28 JP JP62332854A patent/JPH01196262A/en active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPH01196262A (en) | 1989-08-08 |
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