JPH0650973B2 - Manufacturing method of pottery - Google Patents
Manufacturing method of potteryInfo
- Publication number
- JPH0650973B2 JPH0650973B2 JP63277462A JP27746288A JPH0650973B2 JP H0650973 B2 JPH0650973 B2 JP H0650973B2 JP 63277462 A JP63277462 A JP 63277462A JP 27746288 A JP27746288 A JP 27746288A JP H0650973 B2 JPH0650973 B2 JP H0650973B2
- Authority
- JP
- Japan
- Prior art keywords
- chitosan
- meat
- baked
- sauce
- pottery
- 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
- 238000004519 manufacturing process Methods 0.000 title claims description 5
- 229920001661 Chitosan Polymers 0.000 claims description 21
- 239000000463 material Substances 0.000 claims description 14
- 239000007788 liquid Substances 0.000 claims description 13
- 235000013372 meat Nutrition 0.000 claims description 13
- 235000013594 poultry meat Nutrition 0.000 claims description 4
- 241000251468 Actinopterygii Species 0.000 claims description 3
- 244000144972 livestock Species 0.000 claims description 3
- 235000015067 sauces Nutrition 0.000 description 9
- 235000019583 umami taste Nutrition 0.000 description 4
- 239000007864 aqueous solution Substances 0.000 description 3
- 235000013194 Lyophyllum decastes Nutrition 0.000 description 2
- 240000005856 Lyophyllum decastes Species 0.000 description 2
- 230000000717 retained effect Effects 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 241000252073 Anguilliformes Species 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 244000144977 poultry Species 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 235000019607 umami taste sensations Nutrition 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Landscapes
- Seeds, Soups, And Other Foods (AREA)
- Meat, Egg Or Seafood Products (AREA)
Description
【発明の詳細な説明】 （産業上の利用分野） 本発明は、ふっくらと焼上る焼物の製造法に関するもの
である。TECHNICAL FIELD The present invention relates to a method for producing a fluffy baked product.
更に詳細には、本発明は、たれなどが良く保持され、ふ
っくらと焼上る焼物の製造法に関するものである。More specifically, the present invention relates to a method for producing a baked product in which drips and the like are well retained and which is fully burned up.
本発明の方法によって、焼鳥、うなぎ蒲焼、焼肉、唐揚
げなどの味付け時又はその前に素材をキトサン含有液に
浸漬しておけば、たれがよく保持され、ふっくらとした
焼物が得られるので、焼物の商品価値を高めることがで
きるものである。By the method of the present invention, yakitori, eel kabayaki, roasted meat, if seasoned with fried chicken, etc., if the material is immersed in a chitosan-containing liquid, the sauce is well retained and a fluffy ware is obtained, The product value of the pottery can be increased.
（従来技術及び問題点） 一般に、焼鳥、うなぎ蒲焼、焼肉などはよく味をつけた
タレにつけ味付けをして焼上げたりされている。(Prior Art and Problems) Generally, yakitori, eel kabayaki, yakiniku, etc. are seasoned with seasoned sauce and baked.
しかしながら、焼上げるなどの加熱処理をすれば、鳥、
うなぎ、肉などの素材が本来持っている水分、脂肪分、
エキス分などが揮散してしまって、素材が硬くなった
り、脂肪分がなくなって、パサパサになったり、エキス
分がなくなって、素材本来のうま味が消失してしまった
りする傾向があることは否定することができない。However, if heat treatment such as baking,
Water, fat, etc. originally possessed by materials such as eel and meat,
Denied that there is a tendency for the ingredients to harden, the fat content to become dry and dry, and for the extract content to disappear and the original umami to disappear, as the extract content evaporates. Can not do it.
（問題点を解決するための手段） 本発明者らは、焼物などで焼上げたときに素材が硬くな
ったり、うま味がなくなることを防止するために種々研
究した結果、鳥肉、畜肉、魚肉等の素材をキトサン含有
液に浸漬した後に焼物を製造すれば、素材が硬くなった
り、エキス分が揮散することをかなり防止できることを
見出したのである。(Means for Solving Problems) As a result of various studies conducted by the present inventors to prevent the material from becoming hard and losing the umami when baked with a baked product, etc., the results show that the meat is poultry, meat, and meat. It has been found that, when the burned material is produced after the materials such as the above are dipped in a liquid containing chitosan, it is possible to prevent the materials from becoming hard and the extract from volatilizing.
本発明は、鳥肉、畜肉、魚肉等の焼物素材をキトサン含
有液に浸漬することを特徴とする焼物の製造法である。The present invention is a method for producing a grilled product, which comprises immersing a pottery material such as poultry meat, livestock meat and fish meat in a liquid containing chitosan.
本発明において処理する焼物素材としては焼鳥、てり焼
などの鳥肉、焼肉、もつ焼などの畜肉、うなぎ、てり
焼、ひらき焼などの魚肉などがあり、これらは焼上げる
状態まで処理して、キトサン含有液に浸漬するのがよ
い。Examples of the pottery material to be treated in the present invention include poultry meat such as yakitori and teriyaki, livestock meat such as roasted meat and motsuyaki, and fish meat such as eel, teriyaki and hiraki ware. Then, it is better to immerse it in a liquid containing chitosan.
キトサン含有液としては、タレとは別のキトサン水溶液
でもよく、またタレをキトサン含有液としてもよい。The chitosan-containing liquid may be a chitosan aqueous solution other than the sauce, or may be the chitosan-containing liquid.
キトサン含有液におけるキトサン含量は0.01〜５％程度
であるが、好ましくは0.1〜1.0％で十分である。The chitosan content in the chitosan-containing liquid is about 0.01 to 5%, but 0.1 to 1.0% is preferable.
焼物素材のキトサン含有液への浸漬は１分〜８時間程度
で、好ましくは30分〜５時間程度である。Immersion of the pottery material in the chitosan-containing liquid is about 1 minute to 8 hours, preferably about 30 minutes to 5 hours.
キトサン含有液がキトサン水溶液の場合は、素材のキト
サン水溶液への浸漬が終了した後、タレに浸漬するか、
タレを素材につけた後、焼上げることとなる。When the chitosan-containing liquid is a chitosan aqueous solution, after dipping the material in the chitosan aqueous solution, dip it in a sauce or
After adding the sauce to the material, it will be baked.
また、キトサン含有液がキトサンを添加したタレである
場合は、素材をキトサン含有液に浸漬するだけで、その
後直ちに焼上げることができる。When the chitosan-containing liquid is a sauce containing chitosan, it can be baked immediately after that by simply immersing the material in the chitosan-containing liquid.
また、トリの唐揚げを製造する場合は、衣を着けるため
に、うま味の揮散はあまり感じられないが、それでも素
材をキトサン含有液に浸漬し、衣をまぶして唐揚げにす
れば、うま味が揮散せず、ふっくらと仕上るのが分る。Also, when fried chicken is produced, the umami does not evaporate so much because the batter is put on, but if the material is still dipped in the chitosan-containing liquid and the batter is sprinkled on the fried dish, the umami taste will be improved. You can see that it does not evaporate and it finishes softly.
次に本発明の実施例を示す。Next, examples of the present invention will be described.
実施例１ 焼鳥用に肉を小さく切り串にさした状態のまま0.5％キ
トサンを含有したタレにつけ込んだ。５℃で３時間放置
した後タレから取り出し焼きに入った。Example 1 For grilled chicken, meat was cut into small pieces and placed in a sauce containing 0.5% chitosan while being kept on a skewer. After leaving it at 5 ° C. for 3 hours, it was taken out from the sauce and baked.
常法によって焼き上げたところ、コントロールに比べふ
っくらとして旨味が十分にある焼き鳥が出来上がった。When baked by a conventional method, a yakitori that was fuller and had a good taste compared to the control was completed.
実施例２ うなぎの白焼き状態のものを0.6％キトサン溶液につけ
込んだ。５℃で１時間放置後液からとり出し90℃10分蒸
し上げた。蒸し後0.5％キトサンを含むタレにつけなが
ら焼きあげた。Example 2 Unbaked eels were immersed in a 0.6% chitosan solution. After leaving it at 5 ° C for 1 hour, it was taken out from the solution and steamed at 90 ° C for 10 minutes. After steaming, it was baked while being dipped in a sauce containing 0.5% chitosan.
コントロールに比べ非常にやわらかく旨味があり美味で
あった。It was very soft and delicious compared to the control, and was delicious.
Claims (1)
含有液に浸漬することを特徴とする焼物の製造法。1. A method for producing a ware, which comprises immersing a ware material such as poultry meat, livestock meat and fish meat in a liquid containing chitosan.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63277462A JPH0650973B2 (en) | 1988-11-04 | 1988-11-04 | Manufacturing method of pottery |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63277462A JPH0650973B2 (en) | 1988-11-04 | 1988-11-04 | Manufacturing method of pottery |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH02124074A JPH02124074A (en) | 1990-05-11 |
| JPH0650973B2 true JPH0650973B2 (en) | 1994-07-06 |
Family
ID=17583929
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP63277462A Expired - Lifetime JPH0650973B2 (en) | 1988-11-04 | 1988-11-04 | Manufacturing method of pottery |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0650973B2 (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20000028503A (en) * | 1998-10-31 | 2000-05-25 | 박규홍 | Fries powder for fried chicken |
| KR100334132B1 (en) * | 1999-08-31 | 2002-04-26 | 김길환 | Method for Producing of Seasoned Chicken Meat Containing Chitosan Oligosaccharides |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS63116670A (en) * | 1986-11-04 | 1988-05-20 | Kibun Kk | Preparation of food raw material |
-
1988
- 1988-11-04 JP JP63277462A patent/JPH0650973B2/en not_active Expired - Lifetime
Also Published As
| Publication number | Publication date |
|---|---|
| JPH02124074A (en) | 1990-05-11 |
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