CN110891429A - Method for producing oxidized starch for material of outer clothing - Google Patents
Method for producing oxidized starch for material of outer clothing Download PDFInfo
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- CN110891429A CN110891429A CN201880047635.3A CN201880047635A CN110891429A CN 110891429 A CN110891429 A CN 110891429A CN 201880047635 A CN201880047635 A CN 201880047635A CN 110891429 A CN110891429 A CN 110891429A
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- starch
- oxidized starch
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/157—Farinaceous granules for dressing meat, fish or the like
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- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
- C08B31/00—Preparation of derivatives of starch
- C08B31/18—Oxidised starch
Abstract
The invention provides a method for preparing oxidized starch for a shell fabric material, which comprises the following steps: preparing a slurry containing raw starch; and a step of oxidizing the raw starch in the slurry to obtain oxidized starch, the step of obtaining oxidized starch comprising: adding an oxidizing agent to the slurry; and a step of oxidizing the raw starch by maintaining the slurry for a predetermined time under the condition that the pH of the slurry is 9.2 or more and 11.7 or less.
Description
Technical Field
The invention relates to a method for preparing oxidized starch for a shell fabric material.
Background
Patent documents 1 to 3 disclose techniques for using oxidized starch as a material for a batter for fried foods.
Patent document 1 (japanese patent application laid-open No. 6-30713) describes a technique relating to dry tempura using a mask material containing hypochlorous acid-treated processed starch, roasted dextrin, oxidized starch, low-viscosity acid-treated starch, etherified starch or esterified starch. In addition, the same document describes that dry tempura obtained by using tempura powder containing hypochlorous acid-treated starch in a specific amount is completely restored by immersing in hot water, and tempura having good flavor, taste and color tone is obtained.
Patent document 2 (jp 8-131109 a) describes a technique relating to a batter composition for fried foods containing oxidized starch and waxy starch, and when using this composition, fried foods such as tempura, which are free from stickiness, excellent in crispness and softness, and have a batter with good meltability in the mouth and excellent in texture, can be produced. In addition, the same document describes that oxidized starch obtained by treating corn starch with sodium hypochlorite is preferably used among oxidized starches from the viewpoints of stability, whiteness, availability, and the like.
Patent document 3 (jp 2011-a-254785) describes a batter for fried products containing wheat flour, oxidized starch having a carboxyl group content within a specific range, and swelling-inhibiting starch at a specific ratio, and a batter for fried products having excellent crispness, good chewiness, and less greasy texture can be formed from the batter. In addition, the same document describes that, in the preparation of oxidized starch, a specific amount of starch suspension is prepared by adding water to a specific amount of raw tapioca, and after a specific amount of sodium hypochlorite and an alkaline agent are added to maintain the pH alkaline, the pH is maintained for a predetermined period of time with stirring to perform an oxidation reaction.
Documents of the prior art
Patent document
Patent document 1: japanese laid-open patent publication No. 6-30713
Patent document 2: japanese laid-open patent publication No. 8-131109
Patent document 3: japanese patent laid-open publication No. 2011-
Disclosure of Invention
Problems to be solved by the invention
Here, neither of the above-mentioned patent documents 1 and 2 mentions maintaining preferable hardness and crispy feeling of the top coat.
Further, as a result of studies, the present inventors have found that, when the technique described in patent document 3 is used, there is a room for improvement in terms of imparting a preferable hardness and a crispy feeling to the batter of a fried food and maintaining these advantages even after keeping the batter.
The present invention provides a technique for imparting a preferable hardness and crispy feeling to a batter of a fried product and maintaining these advantages even after keeping the batter.
Technical scheme for solving problems
According to the present invention, there is provided a method for producing oxidized starch for a material for a top dressing,
the method for preparing the oxidized starch for the shell fabric material comprises the following steps:
preparing a slurry containing raw starch; and
a step of oxidizing the raw starch in the slurry to obtain oxidized starch,
the process for obtaining oxidized starch comprises:
adding an oxidizing agent to the slurry; and
and a step of oxidizing the raw starch by holding the slurry for a predetermined time under the condition that the pH of the slurry is 9.2 or more and 11.7 or less.
Further, according to the present invention, there is provided a method for producing a batter for fried food, the method comprising:
a step of obtaining oxidized starch for a top-coat material by the method for producing oxidized starch for a top-coat material of the present invention; and
and a step of blending the above-mentioned oxidized starch with the material for the top coat to obtain a material for the top coat.
Further, according to the present invention, there is provided a method for producing a fried food, wherein,
the method for producing the fried food comprises the following steps:
a step of obtaining a batter for fried food by the method for producing a batter for fried food of the present invention; and
and a step of heating and cooking the batter for fried foods.
Further, according to the present invention, there is provided a method for maintaining crispness of a batter of a fried food or a method for maintaining hardness of a batter of a fried food,
the oxidized starch for a batter material produced by the production method of the present invention is used as a batter material for fried foods.
It should be noted that any combination of these configurations and a mode in which the expression of the present invention is changed between a method, an apparatus, and the like are also effective as a mode of the present invention.
For example, according to the present invention, oxidized starch for a batter material, a batter material and a fried food obtained by the production method of the present invention are provided.
Further, the present invention provides a use of the oxidized starch for a batter material obtained by the above-mentioned production method of the present invention for producing a batter material or a fried food.
Further, according to the present invention, there is provided a method for producing a fried food and a fried food obtained by the production method, the method for producing a fried food comprising: a step of obtaining a batter for fried food by the method for producing a batter for fried food of the present invention; coating a food material with the batter material for fried foods; and a step of heating the food material coated with the batter material for fried food.
Effects of the invention
According to the present invention, it is possible to impart preferable hardness and crispy feeling to the batter of a fried product and maintain these advantages even after keeping.
Detailed Description
The following describes embodiments of the present invention with specific examples. Each component may be used alone or in combination of two or more.
In the present embodiment, the method for producing oxidized starch for a top dressing material includes the following steps 1 and 2.
(step 1) preparation of a slurry containing raw starch
(step 2) a step of oxidizing the raw starch in the slurry to obtain oxidized starch
The step 2 of obtaining oxidized starch includes: the following steps 2-1 and 2-2.
(step 2-1) step of adding an oxidizing agent to the slurry
(step 2-2) a step of oxidizing the raw starch by maintaining the slurry for a predetermined time under conditions in which the pH of the slurry is 9.2 or more and 11.7 or less
In the present embodiment, in step 2-2, the pH of the slurry obtained in step 1 is controlled so as to fall within a specific range of conditions, and the slurry is maintained under these conditions for a predetermined period of time. More specifically, in step 2-2, the pH is controlled to be higher than the condition described in patent document 3, and the pH is maintained under the condition for a predetermined time. By the production method including this step, oxidized starch can be obtained which imparts excellent texture and storage stability to a batter when used as a batter material for fried products.
Hereinafter, each step will be further specifically described.
(step 1)
In step 1, a slurry of raw starch is prepared. Specifically, the slurry comprises raw starch and water.
Specific examples of the plant from which the starch is derived include corn, sweet corn, rice, glutinous rice, wheat, sweet potato, waxy potato, tapioca, and sago palm.
The raw starch is preferably one or more selected from the group consisting of corn starch, waxy corn starch, rice starch, glutinous rice starch, wheat starch, sweet potato starch, waxy potato starch, tapioca starch, sago starch, and acetylated starch and hydroxypropylated starch thereof, more preferably one or more selected from the group consisting of tapioca starch, acetylated starch and hydroxypropylated starch thereof, and still more preferably tapioca starch.
In addition, the raw starch is preferably a starch which has not been subjected to chemical treatment, and more preferably a tapioca starch which has not been subjected to chemical treatment, from the viewpoint of improving the hardness and crispness at the time of preparing a fried product and from the viewpoint of maintaining these advantages.
From the viewpoint of improving the efficiency of the oxidation reaction in step 2, the dry matter equivalent mass concentration of the raw starch in the slurry is, for example, 20 mass% or more, and preferably 30 mass% or more, with respect to the entire slurry.
From the viewpoint of improving the stability of the oxidation reaction in step 2, the dry matter-equivalent mass concentration of the raw starch in the slurry is, for example, 50 mass% or less, preferably 45 mass% or less, relative to the entire slurry.
Here, the dry matter-equivalent mass concentration of the raw material starch in the slurry can be determined by subtracting the moisture mass calculated from the moisture concentration (mass%) in the starch from the starch mass, dividing the dry matter mass by the total mass of the starch mass plus the mass of water added at the time of slurry preparation, and multiplying the result by 100 times.
(step 2)
The step 2 is a step of obtaining oxidized starch, and includes the above-described steps 2-1 and 2-2. The step 2-1 may be carried out once or twice or more in the step 2, and the step 2-1 after the second time may be carried out in the step 2-2, but it is preferable that the step 2-1 is carried out once in the step 2.
Further, it is more preferable that the step 2-1 is performed before the step 2-2.
Examples of the oxidizing agent used in step 2-1 include chlorine-based oxidizing agents having available chlorine in an aqueous solution such as hypochlorite and bleaching powder; hydrogen peroxide; permanganate, etc., but from the viewpoint of stable oxidation reaction, one or two selected from the group consisting of hypochlorite and bleaching powder are preferred, and hypochlorite such as sodium hypochlorite, potassium hypochlorite, calcium hypochlorite, etc. is more preferred, and sodium hypochlorite is still more preferred. The oxidizing agent may contain one hypochlorite or two or more hypochlorite.
The concentration of the oxidizing agent used in the step 2-1 can be, for example, an aqueous solution having an effective chlorine concentration of 4 mass% or more and 18 mass% or less when a chlorine-based oxidizing agent is used.
The effective chlorine concentration is a concentration of an effective chlorine which is a chlorine compound having an oxidizing ability such as hypochlorous acid or hypochlorous acid ions in an aqueous solution, and can be measured, for example, by the methods described in D-383 to D-384 of the fifth edition Kagaku (Kyowa Kagaku Co., Ltd., 1987).
When the oxidizing agent used in the step 2-1 is a chlorine-based oxidizing agent, the effective chlorine concentration in the slurry at the start of the step 2-2 is preferably 1% by mass/g or more, more preferably 1.2% by mass/g or more, even more preferably 1.4% by mass/g or more, and even more preferably 1.6% by mass/g or more, based on the dry matter of the raw starch, from the viewpoint of improving the efficiency of the oxidation reaction.
From the viewpoint of improving the stability of the oxidation reaction, the effective chlorine concentration is preferably 3.5 mass%/g or less, more preferably 3.0 mass%/g or less, even more preferably 2.6 mass%/g or less, and even more preferably 2.3 mass%/g or less, based on the dry matter of the raw starch.
Here, the effective chlorine concentration relative to the dry matter equivalent mass of the raw starch means that the effective chlorine concentration of the oxidizing agent of 1g relative to the dry matter equivalent mass of the raw starch decreases as the oxidation reaction proceeds.
The oxidation conditions in the step 2-2 satisfy the following conditions with respect to pH.
That is, when used as a batter material for fried foods, the pH of the slurry is 9.2 or more, preferably 9.4 or more, from the viewpoint of maintaining preferable hardness and crispness of the batter.
From the viewpoint of suppressing excessive oxidation of the raw starch and gelatinization of the slurry, the pH of the slurry is 11.7 or less, preferably 11.5 or less, more preferably 11.0 or less, and still more preferably 10.5 or less.
Here, maintaining the pH of the slurry means controlling the pH of the slurry during the oxidation reaction within a range of ± 0.2 from a set value.
In step 2-2, it is preferable to maintain the pH under the above-mentioned conditions by adding an alkali to the slurry. In this case, the addition of the alkali to the slurry may be performed continuously or intermittently.
Specific examples of the base include metal hydroxides such as sodium hydroxide, potassium hydroxide, calcium hydroxide, and magnesium hydroxide. From the viewpoint of stably maintaining the pH under the above conditions, the base is preferably an alkali metal hydroxide.
The reaction temperature in step 2-2 is preferably 10 ℃ or higher, more preferably 15 ℃ or higher, and still more preferably 20 ℃ or higher, from the viewpoint of improving the efficiency of the oxidation reaction.
From the viewpoint of improving the production stability of oxidized starch, the reaction temperature in step 2-2 is preferably 60 ℃ or lower, more preferably 50 ℃ or lower, and still more preferably 45 ℃ or lower.
The step 2-2 can be performed, for example, until the oxidation reaction is completed, and more specifically, until the effective chlorine in the slurry is exhausted. Depletion of available chlorine in the slurry was confirmed by taking a portion of the slurry and adding it to a saturated potassium iodide solution without appearing purple.
The predetermined time in the step 2-2 may be a time up to the completion of the oxidation reaction, but is preferably 30 minutes or longer, and more preferably 60 minutes or longer, from the viewpoint of improving the yield of oxidized starch. In addition, the predetermined time in the step 2-2 is preferably 500 minutes or less, and more preferably 300 minutes or less, from the viewpoint of improving the production efficiency of oxidized starch.
Through the above steps 1 and 2, oxidized starch is produced in the slurry.
After the step 2, a step of esterifying or etherifying the oxidized starch (step 3) may be further included.
Specific examples of the esterification of the oxidized starch in step 3 include acetylation and phosphorylation, and specific examples of the etherification include hydroxypropylation.
From the viewpoint of improving the hardness and crispness at the time of preparing a fried product and from the viewpoint of maintaining these advantages, the oxidized starch obtained in the present embodiment is preferably not subjected to other chemical treatment.
After step 2 or step 3, a step (step 4) of adding an acid to the slurry to set the pH to 7.0 or less may be further included. This can stop the oxidation reaction.
Specific examples of the acid in step 4 include inorganic acids such as hydrochloric acid, nitric acid, and sulfuric acid; and organic acids such as acetic acid. From the viewpoint of reliably stopping the oxidation reaction, the acid is preferably an inorganic acid, more preferably hydrochloric acid, and still more preferably hydrochloric acid having a concentration of 1 mass% or more and 5 mass% or less.
In step 4, the pH is preferably 7.0 or less, and more preferably 6.5 or less, from the viewpoint of reliably stopping the oxidation reaction.
From the viewpoint of suppressing the decomposition of oxidized starch, the lower limit of the pH in step 4 is preferably 3.5 or more, and more preferably 4.5 or more.
After the steps 2 to 4, one or more steps selected from the group consisting of a step of separating oxidized starch in the slurry, a step of washing the oxidized starch, a step of dehydrating the oxidized starch, a step of drying the oxidized starch, a step of pulverizing the oxidized starch, and a step of screening the oxidized starch may be further performed.
In the step of drying the oxidized starch, the dehydrated oxidized starch may be dried at a temperature of, for example, 30 ℃ to 150 ℃.
It is preferable that the step of pulverizing the oxidized starch and the step of screening out the pulverized oxidized starch are performed after the step of drying the oxidized starch.
The oxidized starch obtained in the present embodiment can be suitably used as a raw material for a top coat. By using the oxidized starch in the present embodiment as a material for a batter, the batter can be provided with preferable hardness and crispy texture to the batter of a fried product, and these advantages can be maintained even after storage. Further, according to the present embodiment, it is possible to obtain a fried product having an excellent balance of texture immediately after preparation, specifically, hardness, crispness, dryness and ease of swallowing, and also possible to effectively suppress deterioration of texture after storage, preferably after storage at 10 to 30 ℃.
From the viewpoint of maintaining the preferable hardness and crispy feeling of the top coat, the maximum viscosity of a slurry having a dry matter equivalent mass concentration of oxidized starch of 15 mass% is preferably 900cP or less, more preferably 700cP or less when heated to 95 ℃ by a Rapid Visco Analyser (RVA), and the viscosity of a slurry cooled to 25 ℃ by RVA after heating is preferably 6000cP or less, more preferably 5000cP or less.
The lower limit of the maximum viscosity when heated to 95 ℃ is preferably 50cP or more, and the lower limit of the viscosity when cooled to 25 ℃ by RVA after heating is preferably 100cP or more.
From the viewpoint of maintaining the preferable hardness and crispy feeling of the top coat, the ratio (viscosity B/viscosity a) of the viscosity (viscosity B) obtained by passing 15 mass% of the slurry through RVA when cooled to 25 ℃ to the maximum viscosity (viscosity a) when heated to 95 ℃ is preferably 1.4 or more, more preferably 1.6 or more, and still more preferably 1.8 or more. From the same viewpoint, (viscosity B/viscosity a) is preferably 20 or less, more preferably 15 or less, even more preferably 10 or less, and even more preferably 8 or less.
Here, the method of measuring the maximum viscosity when heated to 95 ℃ and the viscosity when cooled to 25 ℃ is as follows.
(method of measuring the maximum viscosity when heated to 95 ℃ and the viscosity when cooled to 25 ℃)
1. Oxidized starch and water were mixed in a special aluminum container to prepare a slurry having a dry matter-equivalent mass concentration of oxidized starch of 15 mass%. A special blade was placed in the aluminum container, and a Rapid viscosity analyzer (Rapid viscoAnalyzer: RVA) was set.
2. While the viscosity was measured with stirring at 160rpm, it was kept at 40 ℃ for 1 minute, and thereafter, it was heated from 40 ℃ to 95 ℃ at a rate of 6 ℃/minute.
3. After 5 minutes at 95 ℃ it was cooled to 25 ℃ at 4.5 ℃/min.
4. The highest viscosity when heated to 95 ℃ i.e., viscosity A (cP) and viscosity B (cP) when cooled to 25 ℃ were read, and each viscosity was measured.
Next, a batter and a fried food using the oxidized starch in the present embodiment will be described.
First, the batter material of the present embodiment is used for fried foods, and contains oxidized starch obtained by the production method of the present embodiment.
In the present embodiment, the method for producing a batter for fried food, for example, includes: a step of obtaining oxidized starch by the aforementioned production method; and a step of compounding the oxidized starch with a top coat material to obtain a top coat material.
The amount of the oxidized starch to be incorporated in the batter material according to the present embodiment is, for example, preferably 3 mass% or more, more preferably 5 mass% or more, still more preferably 10 mass% or more, and still more preferably 12 mass% or more, from the viewpoint of improving the hardness and crispness at the time of preparing a fried product and from the viewpoint of maintaining these advantages, when the total solid content in the batter material is set to 100 mass%. The amount of the oxidized starch obtained in the present embodiment in the top coat material may be, for example, 15 mass% or more, or may be 20 mass% based on the total solid content in the top coat material.
From the same viewpoint, the amount of the oxidized starch obtained in the present embodiment added to the top-coat material is preferably 100 mass% or less, more preferably 80 mass% or less, and even more preferably 70 mass% or less, assuming that the total solid content in the top-coat material is 100 mass%.
The top-coat material may further contain oxidized starch (hereinafter, referred to as "other oxidized starch") other than the oxidized starch obtained by the method of the present embodiment.
The aforementioned viscosity ratio (viscosity B/viscosity a) in other oxidized starches is not limited, for example, more than 0 and less than 1.4.
When the material for the top coat further contains another oxidized starch, the content of the other oxidized starch in the material for the top coat is preferably more than 0 part by mass in terms of maintaining the preferable hardness and crispy feeling of the top coat, relative to 1 part by mass of the oxidized starch obtained by the method of the present embodiment. From the viewpoint of maintaining the preferable hardness and crispness of the top coat, the content of other oxidized starch in the top coat material is preferably 5 parts by mass or less, and more preferably 3 parts by mass or less, relative to 1 part by mass of the oxidized starch obtained by the method of the present embodiment.
When the top-coat material further contains another oxidized starch, the total content of the oxidized starch in the top-coat material is preferably more than 3 mass%, more preferably 5 mass% or more, even more preferably 10 mass% or more, and even more preferably 12 mass% or more, from the viewpoint of maintaining the preferable hardness and crispness of the top-coat, when the total solid content in the top-coat material is 100 mass%. From the viewpoint of maintaining the preferable hardness and crispness of the top coat, the total content of oxidized starch in the top coat material is preferably 100 mass% or less, more preferably 80 mass% or less, and even more preferably 70 mass% or less, assuming that the total solid content in the top coat material is 100 mass%.
The material for the top coat may contain a solid component other than oxidized starch, and specific examples thereof include starches other than oxidized starch, such as raw starch, esterified starch, crosslinked starch, etherified starch, and α -modified starch, wheat flour such as low-gluten flour, cereal flour such as rice flour, dried eggs such as whole egg powder, and puffing agents such as baking powder.
Specific examples of the material of the top coat include powdery materials such as poultice (powdered ち).
In addition, water may be added to the oxidized starch-containing solid component; liquid food materials such as egg liquid; liquid ingredients such as liquid seasonings such as soy sauce are used as the batter (バッター).
The content of the liquid component in the batter is preferably 90 parts by mass or more, more preferably 100 parts by mass or more, and further preferably 450 parts by mass or less, more preferably 300 parts by mass or less, and further preferably 200 parts by mass or less, relative to 100 parts by mass of the solid components of the batter material.
Next, the fried food will be explained.
The fried food in the present embodiment is a food containing a batter for fried food, and may or may not contain a food material.
For example, fried foods also include foods that do not contain food materials like fried pellets and only cook the batter material alone.
In the present embodiment, the method for producing a fried food includes, for example: a step of obtaining a batter for fried foods by the aforementioned production method; and a step of heating and cooking the batter for fried food.
In addition, when the fried food contains a food material, the batter for fried food in the present embodiment can be used, for example, as a batter for coating a food material in the food, that is, a coating material for food, and more specifically, as a material to be attached to the surface of the food material.
When the fried food contains the food material, the batter material for fried food may coat a part of the food material or coat the whole food material. In addition, the batter for fried food may be attached to a part of the food material or to the whole food material.
Examples of the food material of the fried food in the present embodiment include marine products such as shrimps; meat such as chicken; vegetables such as potatoes; snacks such as bagels, cakes, steamed buns and the like.
Specific examples of the cooking method of the fried food include a food which is fried in an edible oil at 100 to 200 ℃ after coating the coating material with the food material, a frying pan which thinly spreads the oil, and a food which is heated on an iron plate. The method for producing a fried food of the present embodiment includes, for example, a step of heat-cooking a batter for fried food.
Examples of the fried foods include tempura, japanese fries (から yangtao), and Longtian fries (dragon yangtao), and the fried foods may be ones in which bread flour and a coating material are scattered like a pork cutlet. The fried food in the present embodiment includes fried foods that are coated with a top coat material and then cooked by dry heat such as an oven, microwave heating, or superheated steam. In the fried food, it is further preferable to coat the food material with a fat-containing batter material or to spread fat on the batter material.
The fried food obtained by the production method of the present embodiment gives a preferable hardness and crispy feeling to the batter of the fried food after heat cooking, and retains these advantages even after keeping the batter.
Examples
First, raw materials used in the following examples are shown.
Tapioca Starch (moisture 13.5 mass%, Siam Starch (1966) co., ltd. system)
Corn starch: corn starch Y (Kyoho J-oil production)
Whole egg powder: dry whole egg No.1 (manufactured by Cuibei egg Co., Ltd.)
Powder baking: f-up (Dagong grain industry Co., Ltd.)
Other oxidized starches: JELCALL SP-2(ジェルコール SP-2) (oil manufactured by J-K.K., viscosity B: 203cP, viscosity A: 1554cP, (viscosity B/viscosity A) ═ 0.13)
The moisture content of tapioca starch and oxidized starch described later was measured by the following method.
(method of measuring Water content)
The moisture content was measured by heating and drying the starch at 130 ℃ using a moisture meter (electromagnetic moisture meter: model MX50, manufactured by Seiko Kaisha).
(examples 1 to 7 and comparative examples 1 to 6)
In this example, the production and evaluation of oxidized starch were carried out. Table 1 shows the production conditions of oxidized starch, the kind of a top-coat material prepared using the obtained oxidized starch, and the evaluation results immediately after the preparation of tempura prepared using the obtained top-coat material and 4 hours after the preparation stored at 20 ℃ for 4 hours from the preparation.
Table 2 shows the formulation of the top dressing material prepared using oxidized starch.
(example 1)
(method for producing oxidized starch)
In a separable flask, 150g of tapioca starch and 190g of distilled water were added and dispersed to prepare a slurry having a dry matter equivalent mass concentration of 38.2 mass%.
The temperature of the obtained slurry was set to 37 ℃, and then 18.2mL of an aqueous sodium hypochlorite solution (effective chlorine concentration 14.3%) was introduced at a time as the effective chlorine concentration shown in table 1.
After the sodium hypochlorite aqueous solution was added, a 3 mass% sodium hydroxide aqueous solution was added dropwise to a predetermined pH (table 1).
Thereafter, an aqueous sodium hydroxide solution was added dropwise at appropriate times until the reaction was completed to maintain the pH within the set value. + -. 0.03, thereby obtaining oxidized starch.
The reaction was terminated at the point when a small amount of the slurry was sampled and added dropwise to a saturated aqueous potassium iodide solution without showing a purple color.
After confirming the completion of the reaction, 3 mass% hydrochloric acid was added to the slurry to neutralize the slurry to pH6, and the oxidized starch in the dehydrated slurry was washed.
Thereafter, a material dried at 40 ℃ at night, pulverized and sieved out with a 60-mesh sieve (mesh opening 250 μm) was used as the oxidized starch of this example.
(method of measuring oxidized starch viscosity)
1. The oxidized starch whose moisture content was measured and water were mixed in a special aluminum container to prepare a slurry having a dry matter equivalent concentration of the oxidized starch of 15 mass%. A special blade was placed in the aluminum container, and a Rapid viscosity Analyzer (Rapid Visco Analyzer: RVA: model RVA-4, manufactured by Perten corporation (ペルテン Co.) was provided).
2. While the viscosity was measured with stirring at 160rpm, it was kept at 40 ℃ for 1 minute, and thereafter, it was heated from 40 ℃ to 95 ℃ at a rate of 6 ℃/minute.
3. After 5 minutes at 95 ℃ it was cooled to 25 ℃ at 4.5 ℃/min.
4. The highest viscosity when heated to 95 ℃ i.e., viscosity A (cP) and viscosity B (cP) when cooled to 25 ℃ were read, and each viscosity was measured.
(method for producing a material for a cover coat)
In the batter materials shown in table 2, the raw materials were mixed in the amounts shown in the table based on the recipe of the batter material 1 to prepare thin face powders and pastes containing oxidized starch.
(method for preparing tempura)
1. The sweet potatoes are cut into round slices with the thickness of 0.8cm to 1.0cm and are placed in water.
2. Taking the sweet potatoes in the step 1 out of the water, and cutting off the skins.
3. Removing water from the sweet potato in the step 2 to obtain fried food material.
4. The dusting powder obtained by the above method was scattered on the fried food material, and after further attaching the batter obtained by the above method, the fried food material was fried in rapeseed oil at 175 ℃ for 3 minutes and 30 seconds.
5. Taking out from the rapeseed oil and draining to obtain tempura.
(evaluation method of tempura)
The obtained tempura was subjected to taste evaluation by 4 panelists immediately after preparation (within 1 hour) and after standing at 20 ℃ for 4 hours after the preparation of tempura. Evaluation was performed based on the following evaluation items and evaluation criteria, and for each item, a score of 4 persons with an average score exceeding 2 scores was taken as passed.
(hardness)
And 5, dividing: the surface clothes are very hard
And 4, dividing: hard surface clothes
And 3, dividing: the top-coat is slightly hard
And 2, dividing: the facial clothes are not too hard
1 minute: the surface clothes are not hard
(crisp feeling)
And 5, dividing: the coat has crisp feeling
And 4, dividing: the surface clothes have crisp feeling
And 3, dividing: the surface clothes have a slightly crisp feeling
And 2, dividing: the crispy feeling of the surface clothes is less
1 minute: the coat has no crisp feeling
(feeling of dryness)
And 5, dividing: very crisp
And 4, dividing: crisp
And 3, dividing: slightly crisp
And 2, dividing: slightly tacky
1 minute: stickiness
(easy swallowing degree)
And 5, dividing: the chewing feeling of the coat is very good, and the coat is very easy to swallow
And 4, dividing: the coat has good chewing feeling and is easy to swallow
And 3, dividing: the chewy feeling of the topcoat was slightly good and the topcoat was slightly easy to swallow
And 2, dividing: the topcoat had a few cracks and was slightly difficult to swallow
1 minute: the facial clothes have cracks and are difficult to swallow
(examples 2 to 5, comparative examples 1 to 4)
Oxidized starch was produced under the same conditions and by the same method as in example 1, except that the pH of the slurry was set and the reaction was carried out as described in table 1.
Here, in comparative example 4, since the slurry was gelatinized in the oxidation treatment, the slurry could not be dehydrated, and a sample of oxidized starch could not be obtained.
(example 6)
Oxidized starch was produced under the same conditions and by the same method as in example 2, except that 9.1mL of an aqueous sodium hypochlorite solution (effective chlorine concentration 14.3%) was charged at a time as the effective chlorine concentration based on the dry matter equivalent mass of starch shown in table 1.
Comparative example 5
Oxidized starch was produced under the same conditions and by the same method as in comparative example 2, except that 31.9mL of an aqueous sodium hypochlorite solution (effective chlorine concentration 14.3%) was charged at a time as the effective chlorine concentration based on the dry matter equivalent mass of starch shown in table 1.
(example 7)
After the oxidation reaction in the sodium hypochlorite aqueous solution (effective chlorine concentration 14.3%) was completed using the conditions of example 2, a slurry of pH8 was prepared using 3 mass% hydrochloric acid.
Thereafter, 2.2mL of acetic anhydride was added dropwise over 15 minutes to acetylate the oxidized starch. During the reaction, the pH was maintained at 7.8 to 8.5 with a 3 mass% aqueous solution of sodium hydroxide.
After the end of the dropwise addition, the oxidatively acetylated tapioca starch in the dehydrated slurry was washed after neutralization to pH6 with 3 mass% hydrochloric acid.
After dehydration, the material dried at 40 ℃ at half-wave, pulverized and sieved out with a 60-mesh sieve (mesh 250 μm) was used as oxidized starch in this example.
Comparative example 6
In this example, oxidized starch was produced by the method described in the example of patent document 3.
In a separable flask, 150g of tapioca starch and 190g of distilled water were added and dispersed to prepare a slurry having a dry matter equivalent mass concentration of 38.2 mass%.
The temperature of the obtained slurry was set to 37 ℃ and then 18.2mL of an aqueous sodium hypochlorite solution (14.3% effective chlorine concentration) was added thereto in 30 portions (0.61 mL/portion) every 2 minutes. In order to maintain the pH of the slurry at 7.5 or more during the charging of the sodium hypochlorite aqueous solution, a 3 mass% sodium hydroxide aqueous solution is suitably added dropwise. The pH of the slurry at the time of completion of the 30 th sodium hypochlorite aqueous solution addition was the highest, and this pH was 8.5.
Thereafter, a 3 mass% aqueous solution of sodium hydroxide was added dropwise at appropriate times to maintain the pH at the end of the addition of the aqueous solution of sodium hypochlorite, and the reaction was further carried out for 90 minutes.
After 90 minutes, a small amount of the slurry was sampled and dropped into a saturated aqueous potassium iodide solution to confirm that the slurry did not show a purple color, and the subsequent step of neutralization was performed by the same method as described in example 1 to obtain oxidized starch.
[ Table 1]
TABLE 1
[ Table 2]
Table 2 recipe of material for top coat
(parts by mass)
As shown in table 1, in each example, the oxidation reaction was performed while maintaining a specific condition for the pH of the slurry, and thus the tempura's topcoat prepared using the obtained oxidized starch was excellent in mouth feel such as hardness, crunchiness, dryness and ease of swallowing. And these mouthfeel were maintained even after 4 hours of tempura preparation.
On the other hand, in comparative examples 1 to 3, 5 and 6, since the pH of the slurry during the oxidation reaction was too low, the taste after 4 hours of the tempura preparation was inferior to that of each example.
In comparative example 4, since the pH of the slurry during the oxidation reaction was too high, the slurry was gelatinized during the production of oxidized starch as described above, and thus oxidized starch could not be obtained.
(examples 8 and 9)
Using the oxidized starch obtained in example 1, the raw materials were mixed in the compounding amounts shown in the tables based on the recipes of the top-coat material 2 and the top-coat material 3 shown in Table 2 to prepare a dusting powder and a batter containing oxidized starch.
Using the thus obtained dusting powder and batter, tempura was prepared and evaluated according to the method described in example 1. The evaluation results are shown in Table 3.
[ Table 3]
TABLE 3
According to table 3, tempura having excellent texture immediately after preparation and after storage was obtained in examples 8 and 9 in which the material of the top coat was mixed differently.
(examples 10 to 13)
In this example, the oxidized starch-containing batter was prepared by mixing raw materials based on the batter composition described in table 4 using the oxidized starch obtained in example 2.
The frozen doughnuts (doughnuts, manufactured by Ohland Foods (オーランドフーズ)) were directly fried in oil (Fryup201, manufactured by J-oil manufacturing Co., Ltd.) heated to 180 ℃ for 2 minutes in a frozen state, then turned over and fried for 1 minute, to prepare doughnuts.
After the fried doughnuts were cooled, a batter containing oxidized starch prepared in advance was attached to the doughnuts, and fried for 75 seconds each in oil heated to 180 ℃ to make doughnuts with a batter.
In addition, in example 13 alone, the frozen doughnuts were directly stuck with a batter containing oxidized starch in a frozen state, and were fried at 180 ℃ for 2 minutes, then turned over and fried for 1 minute to prepare doughnuts with a coating.
Each of the obtained doughnuts with the topcoat was left at 21 ℃ for 4 hours.
[ Table 4]
TABLE 4 paste composition
| Raw material (% by mass) | Example 10 | Example 11 | Example 12 | Example 13 |
| Other oxidized starches | 7.46 | 10.4 | 7.46 | |
| Oxidized starch (example 2) | 14.92 | 7.46 | 4.48 | 7.46 |
| Low-gluten flour | 21.58 | 21.58 | 21.58 | 21.58 |
| Granulated sugar | 0.25 | 0.25 | 0.25 | 0.25 |
| Water (W) | 63.25 | 63.25 | 63.25 | 63.25 |
| Total up to | 100.0 | 100.0 | 100.0 | 100.0 |
The doughnuts with a topcoat obtained in examples 10 to 12 had hardness immediately after the preparation and after the storage, and had a crispy texture. The doughnut-attached bagel of example 13 had a slightly thin batter, but also had excellent crispy texture immediately after the preparation and storage.
(example 14, comparative examples 7 to 8)
In this example, the oxidized starch obtained in example 2 and the oxidized starch obtained in comparative example 1 were used to prepare a batter for deep-fried meatballs by mixing raw materials based on the compositions shown in table 5.
The prepared batter for fried pellets was fried in oil (super rapeseed oil, manufactured by J-system oil, ltd.) heated to 175 ℃ for 2 minutes and 30 seconds, except for 3 minutes, to prepare fried pellets.
After the fried pellets were left at 20 ℃ for 4 hours, they were poured into a sieve having a mesh size of 8.0mm, and the sieved fraction was recovered. Pouring the recovered sieved fraction into a sieve with a mesh size of 5.6mm, and recovering the unscreened fraction to obtain whole-grain fried pellets.
As an index of the crispness of the fried pellets, a compression test of 1 granule of whole fried pellets was performed under the following conditions. The number of measurements was 8 in each example, and the average value and standard deviation value of the number of occurrences of the maximum value (number of peaks) from the start of measurement to the end of measurement were calculated. The crunchiness was shown to be more excellent as the number of peaks was larger. The results are shown in Table 5.
< measurement Condition >
Measurement equipment: TA.XT.plus Texture Analyzer (Stable Micro Systems Co., Ltd. (ステイブルマイクロシステムズ Co., Ltd.))
Plunger: phi 20mm disk shape
Measuring speed: 0.5 mm/sec
Measurement mode: 50% compression
[ Table 5]
TABLE 5 recipe for fried balls
The number of peaks of the pellets obtained in example 14 was large. In addition, the tasting results were very crispy.
On the other hand, comparative examples 7 and 8 have a small number of peaks. In addition, the tasting results were not very crisp.
The present application claims priority based on Japanese application laid-open No. 2017-146200 applied on 28/7/2017 and Japanese application laid-open No. 2018-015564 applied on 31/1/2018, the disclosures of which are incorporated herein in their entirety.
Claims (11)
1. A method for producing oxidized starch for a material for a top coat,
the method for preparing the oxidized starch for the shell fabric material comprises the following steps:
preparing a slurry containing raw starch; and
a step of oxidizing the raw starch in the slurry to obtain oxidized starch,
the process for obtaining oxidized starch comprises:
adding an oxidizing agent to the slurry; and
and a step of oxidizing the raw starch by holding the slurry for a predetermined time under the condition that the pH of the slurry is 9.2 or more and 11.7 or less.
2. The method for producing oxidized starch for a top-coat material according to claim 1,
the oxidizing agent is one or two selected from the group consisting of hypochlorite and bleaching powder.
3. The method for producing oxidized starch for a top-coat material according to claim 1 or 2, wherein,
in the step of oxidizing the raw starch, the pH is maintained under the conditions by adding an alkali to the slurry.
4. The method for producing oxidized starch for a top-coat material according to any one of claims 1 to 3, wherein,
the step of adding an oxidizing agent is performed before the step of oxidizing the raw starch.
5. The method for producing oxidized starch for a top-coat material according to any one of claims 2 to 4, wherein,
at the beginning of the step of oxidizing the raw starch, the concentration of available chlorine in the slurry is 1% by mass/g or more and 3.5% by mass/g or less, based on the dry matter of the raw starch.
6. The method for producing oxidized starch for a top-coat material according to any one of claims 1 to 5, wherein,
the raw material starch is cassava starch.
7. The method for producing oxidized starch for a top-coat material according to any one of claims 1 to 6, wherein,
the ratio of the viscosity when cooled to 25 ℃ to the highest viscosity when heated to 95 ℃ as measured by a rapid viscoanalyzer RVA of a slurry having a dry matter equivalent mass concentration of 15 mass% of the oxidized starch is 1.4 or more and 20 or less.
8. A method for producing a batter material for fried foods, wherein,
the preparation method of the batter material for fried food comprises the following steps:
a step of obtaining oxidized starch for a top-coat material by the method for producing oxidized starch for a top-coat material according to any one of claims 1 to 7; and
and a step of blending the above-mentioned oxidized starch with the material for the top coat to obtain a material for the top coat.
9. A method for producing a fried food, wherein,
the method for producing the fried food comprises the following steps:
a step of obtaining a batter for fried food by the method for producing a batter for fried food according to claim 8; and
and a step of heating and cooking the batter for fried foods.
10. A method for maintaining the firmness of a batter of fried food products,
the use of the oxidized starch for a batter for fried food, which is produced by the production method according to any one of claims 1 to 7.
11. A method for maintaining crispness of a fried food batter,
the use of the oxidized starch for a batter for fried food, which is produced by the production method according to any one of claims 1 to 7.
Applications Claiming Priority (5)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2017-146200 | 2017-07-28 | ||
| JP2017146200 | 2017-07-28 | ||
| JP2018015564 | 2018-01-31 | ||
| JP2018-015564 | 2018-01-31 | ||
| PCT/JP2018/019771 WO2019021606A1 (en) | 2017-07-28 | 2018-05-23 | Method for producing oxidized starch for clothing |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110891429A true CN110891429A (en) | 2020-03-17 |
Family
ID=65041094
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201880047635.3A Pending CN110891429A (en) | 2017-07-28 | 2018-05-23 | Method for producing oxidized starch for material of outer clothing |
Country Status (6)
| Country | Link |
|---|---|
| JP (1) | JP7194680B2 (en) |
| CN (1) | CN110891429A (en) |
| PE (1) | PE20200712A1 (en) |
| PH (1) | PH12020500200A1 (en) |
| TW (1) | TWI768084B (en) |
| WO (1) | WO2019021606A1 (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111629595A (en) * | 2018-01-31 | 2020-09-04 | J-制油株式会社 | Method for producing food |
| WO2021086273A2 (en) * | 2019-10-29 | 2021-05-06 | Sms Corporation Co., Ltd. | Modified-acetylated distarch adipate and products containing thereof |
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| JPH08154610A (en) * | 1994-12-12 | 1996-06-18 | Matsutani Chem Ind Ltd | Coating material for fried food |
| JP2004517637A (en) * | 2001-01-29 | 2004-06-17 | コーオペラティーベ、ベルコープ‐アン、プロドゥクティーベレニギング、バン、アルダペルメール、アン、デリバーテン、アベベ、ベー．アー． | Food coating |
| JP4566288B1 (en) * | 2010-05-10 | 2010-10-20 | 日本食品化工株式会社 | Deep-fried clothes |
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| JP3943994B2 (en) * | 2001-06-29 | 2007-07-11 | 株式会社日清製粉グループ本社 | Microwave cooking materials |
| JP4663928B2 (en) * | 2001-09-05 | 2011-04-06 | 日東富士製粉株式会社 | Clothing composition |
| JP5073860B1 (en) * | 2011-07-28 | 2012-11-14 | 日本食品化工株式会社 | Dispersant for protein-containing food and drink and protein-containing food and drink using the same |
| JP5938609B2 (en) * | 2011-12-06 | 2016-06-22 | 旭化成株式会社 | Premix for batter |
| JP5927293B2 (en) * | 2012-05-14 | 2016-06-01 | 日本コーンスターチ株式会社 | Oxidized starch for dusting and method for producing the same |
| JP6478644B2 (en) * | 2015-01-09 | 2019-03-06 | 日本食品化工株式会社 | Method for producing carboxymethylated starch, carboxymethylated starch and use thereof |
-
2018
- 2018-05-23 JP JP2019532402A patent/JP7194680B2/en active Active
- 2018-05-23 WO PCT/JP2018/019771 patent/WO2019021606A1/en active Application Filing
- 2018-05-23 CN CN201880047635.3A patent/CN110891429A/en active Pending
- 2018-05-23 PE PE2020000137A patent/PE20200712A1/en unknown
- 2018-07-19 TW TW107124978A patent/TWI768084B/en active
-
2020
- 2020-01-27 PH PH12020500200A patent/PH12020500200A1/en unknown
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| JPH07184598A (en) * | 1993-12-27 | 1995-07-25 | Nisshin Ham Kk | Method for producing fried ham or fried sausage |
| JPH08154610A (en) * | 1994-12-12 | 1996-06-18 | Matsutani Chem Ind Ltd | Coating material for fried food |
| JP2004517637A (en) * | 2001-01-29 | 2004-06-17 | コーオペラティーベ、ベルコープ‐アン、プロドゥクティーベレニギング、バン、アルダペルメール、アン、デリバーテン、アベベ、ベー．アー． | Food coating |
| JP4566288B1 (en) * | 2010-05-10 | 2010-10-20 | 日本食品化工株式会社 | Deep-fried clothes |
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| WO2013054461A1 (en) * | 2011-10-14 | 2013-04-18 | 株式会社Ｊ－オイルミルズ | Granular substance, food or beverage obtained using same, and process for producing granular substance |
Also Published As
| Publication number | Publication date |
|---|---|
| WO2019021606A1 (en) | 2019-01-31 |
| PH12020500200A1 (en) | 2020-10-12 |
| JP7194680B2 (en) | 2022-12-22 |
| PE20200712A1 (en) | 2020-06-25 |
| JPWO2019021606A1 (en) | 2020-05-28 |
| TW201912655A (en) | 2019-04-01 |
| TWI768084B (en) | 2022-06-21 |
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Application publication date: 20200317 |