JP2002218920A - Modified starch and method for producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a modified starch having a good operating efficiency and a good binding property of an ingredient to a coating and capable of imparting a soft and crispy texture to a fried food when the modified starch is used as a coating material for cooking the fried food and to provide a method for producing the same. SOLUTION: This method for producing the modified starch is characterized by carrying out heating so that a water content W0 wt.% at the start of heating a mixture obtained by formulating 0.05-10 pts.wt. of an oil and fat and 0.5-10 pts.wt. of a protein with 100 pts.wt. of starch without addition of water and the water content WE wt.% at the end of heating the mixture satisfy formulae (1): 20>W0>5 and (2): 3>W0-WE when the mixture is heated.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a modified starch suitable for use as a batter for producing fried foods such as fry, fried and tempura, with little progress of gelatinization (gelatinization) and damage to starch particles, and its production. The present invention further relates to a method for fried food using the modified starch.

[0002]

2. Description of the Prior Art Conventionally, fried foods are mainly made of low-gluten wheat flour and various proteins, starches, emulsifiers, eggs and baking soda are added for the purpose of improving the texture. A composition to which an appropriate amount of water was added as needed was used. However, in conventional clothing materials mainly composed of flour, there are problems such as that the clothing is easily peeled off due to poor binding properties between the seed and the clothing after frying, the appearance is deteriorated, and the commercial value is significantly impaired. In terms of texture, crispy crispy texture is preferred, and it is commercially desirable to maintain this crispy feeling over time, but in the case of flour-based batter, the batter is sticky after frying. There was also a problem that it was not easy to obtain a sufficient crispy feeling. Conventionally, various improvement methods have been proposed to solve these problems. For example, when the viscosity of the slurry at a concentration of 40% by weight is 20
Method using oil-and-fat processed starch of 0 cps or more (Japanese Patent Publication No.
No. 21542), a method of adding a fat and oil modified starch, a pregelatinized starch, and a pregelatinized flour in order to improve the yield (Japanese Patent Laid-Open No. Sho 6).
2-146663), a method using a pre-gelatinized fat or oil-modified starch (Japanese Patent Application Laid-Open No. 62-195259), a method of adding an edible fat or oil to a mixture of non-glutinous starch and waxy starch or glutinous starch. Kaikai 62-14756) is known. However, although the method using these fats and oils-modified starch has an effect of improving the binding between seeds and batter, it has a problem in workability such as intense foaming during the preparation of the batter solution due to its strong hydrophobicity.

Further, a method using starch obtained by mixing raw soybean flour and starch (JP-A-62-87062, JP-A-64-71432).
JP-A-2-39865, JP-A-4-51854) and a method using a processed starch obtained by adding an edible protein material and an edible fat to starch, mixing and adding water, and drying the mixture (JP-A-1-320962). Method of incorporating acid-precipitated soybean protein into starch (Japanese Patent Laid-Open No. 2-40
9) etc. are known. However, for example, in the method using a processed starch (JP-A-1-320962) in which an edible protein material and an edible oil and fat are added to starch and mixed and dried, before the step of drying and heating, the water content of the mixture is 20 to 40% by weight. %, A step of partial gelatinization (gelatinization) due to heating after the addition of water or progress of overheating damages starch, and the gelatinized starch or the damaged starch causes the garment to paste. All have their advantages and disadvantages, such as the problem of having an unpleasant texture, and the fact is that no satisfactory clothing material has yet been developed.

[0004]

DISCLOSURE OF THE INVENTION The present invention solves the above-mentioned problems in clothing materials, and when used as a clothing material for cooking fried foods, both workability and binding properties between seeds and clothing are good. It is an object of the present invention to provide a processed starch that can impart a soft and crispy texture to fried foods and a method for producing the same. .

[0005]

Means for Solving the Problems The inventors of the present invention have conducted intensive studies to solve the above-mentioned problems, and as a result, when producing a processed starch by mixing fat and protein with starch at a predetermined ratio. By heating the mixture while preserving its moisture content, when used as a garment, it produces a processed starch that provides good workability, improves binding properties, and gives a soft and crispy texture. The inventors have found that the present invention can be performed, and have completed the present invention. That is, the present invention, when heating a mixture obtained by mixing 0.05 to 10 parts by weight of fats and oils and 0.5 to 10 parts by weight of protein with respect to 100 parts by weight of starch without adding water, Moisture content W0% by weight at the start of heating and moisture content WE at the end of heating
A method for producing a modified starch, wherein the heating is performed so that the weight% satisfies the following formulas (1) and (2). 20>W0> 5 (1) 3> W0-WE (2) The present invention also relates to a processed starch produced by the method and a fried food garment using the processed starch.

In the present invention, a starch obtained by mixing a fat and a protein with heat is heat-aged to partially oxidize the fat uniformly mixed with the starch, so that the binding force with the starch particles is increased. It is considered that heat denaturation changes the state in which fats and oils and proteins are firmly attached to the starch molecules. Here, when the fats and oils and protein mixed in the starch are adsorbed by heat denaturation, by maintaining a predetermined amount of water, a processed starch can be prepared without causing partial gelatinization of the starch or damage to the starch. As a result, it is possible to eliminate the stickiness due to partial gelatinization of starch and damage to starch, and to improve the binding property between clothes and seeds by adsorbing fats and oils, and to suppress foaming by adsorbing proteins. Thus, a processed starch having characteristics suitable for use in frying can be obtained. In the present invention, first, 0.05 to 10 parts by weight of oil or fat is preferably added to 100 parts by weight of the starch to be treated, and
Add 1.0 part by weight and mix until uniform. Next, the protein is added in an amount of 0.5 to 10 parts by weight, preferably 1 to 5 parts by weight. Thereafter, the mixture is packed in a closed tank or the like, and heated at 40 to 120 ° C., preferably 50 to 80 ° C. for 1 to 30 days while keeping the water content as low as possible. At that time, a method of heating in a thermo-hygrostat at 40 to 120 ° C. and a relative humidity of 5 to 18% for 1 to 30 days may be adopted.

In the present invention, if the amount of the fat or oil to be added exceeds 10 parts by weight with respect to 100 parts by weight of the starch, not only the flowability of the powder becomes extremely poor, it becomes difficult to perform a uniform treatment, but also during the heat treatment. The oil content separates and the treated product solidifies. If the amount of the fat is less than 0.05 part by weight, the original effect of the fat-processed starch cannot be obtained. On the other hand, when the amount of the protein to be added is less than 0.5 part by weight with respect to 100 parts by weight of starch, the amount of lumps in preparing the coating liquid is large, and when it exceeds 10 parts by weight, problems such as poor binding occur. Is also not preferred.

Further, in the present invention, in order to efficiently adsorb fats and oils and proteins to starch and to suppress partial gelatinization,
The water content of the mixture of starch, oil and protein is adjusted to a range of more than 5% by weight and less than 20% by weight, and the difference between the start of heating and the end of heating is less than 3% by weight. Heat treatment while maintaining a constant water content is an essential component. The water content of the above mixture is 20
If it exceeds 5% by weight, partial gelatinization of the starch occurs, while if it is less than 5% by weight, the adsorption to the starch by heating becomes insufficient, and any of them becomes unsuitable as a clothing material. Further, when heating is performed in a state where moisture is not maintained during the heating period, and when the difference between the moisture content at the start of heating and after the end of heating exceeds 3% by weight,
Starch damage occurs, and when used as a clothing material, it is too gluey and unsuitable. In the present invention, the method for adjusting the water content to the above-mentioned predetermined range is not particularly limited. For example, when adding fats and oils and proteins to starch, the mixture is suspended in water so that the final water content of the mixture does not exceed 20% by weight. It is preferable to add a cloudy oil or fat or a protein, or add and mix the oil or fat to starch by dry powder to make the water content of the mixture less than 20% by weight.

The raw starch used in the modified starch of the present invention includes corn starch, potato starch, wheat starch,
Tapioca starch, mung bean starch, sago starch, rice starch, pea starch and any one of these may be subjected to chemical or physical treatment such as acetylation treatment, etherification treatment, cross-linking treatment, acid treatment, oxidation treatment, moist heat treatment or the like. There are processed starches applied in combination, and these can be used alone or in combination.

The fats and oils used in the present invention include soybean oil, corn oil, rapeseed oil, palm oil, safflower oil, sunflower oil, high oleic corn oil, high oleic rapeseed oil, high oleic safflower oil, high oleic sunflower oil, cottonseed oil, and the like. Vegetable oils such as sesame oil, rice bran oil, sesame oil, peanut oil, olive oil, camellia oil, tea oil, mustard oil, kapok oil, coconut oil, walnut oil, poppy oil, beef tallow, fish oil, whale oil, pork oil, Animal fats and oils such as sheep oil, and those obtained by subjecting these fats and oils to physical or chemical treatments such as fractionation, hydrogenation, and transesterification can be used. this house,
Fats and oils having an iodine value of 125 or less have less oxidative odor and are suitable for processing. Furthermore, fats and oils related substances such as monoglyceride and diglyceride, fatty acids and derivatives thereof as constituents of fats and oils can be used in place of the fats and oils of the present invention. These may be used alone or in combination of two or more.

The protein used in the present invention is not particularly limited, and any of natural proteins containing a high content of plant proteins, animal proteins, etc., crude proteins derived from natural protein materials, purified proteins, etc. may be used. Can be Examples of the plant protein include seed proteins such as wheat protein, soy protein, and corn protein. Examples of animal proteins include egg proteins such as egg white protein and egg yolk protein, milk proteins such as whey protein and casein, blood proteins such as plasma protein and blood cell protein, and muscle proteins such as meat protein and fish meat protein. In the present invention, any of a simple protein, a complex protein and an inducible protein is used as the protein. Further, the protein may form a salt with an alkali metal, an alkaline earth metal or the like. Examples of simple proteins include albumin, globulin, glutelin, prolamin, histone, protamine, and the like. Examples of the complex protein include phosphoproteins such as casein, heme proteins such as hemoglobin, lipoproteins such as plasma lipoprotein, and glycoproteins such as collagen and fibrinogen. Derived protein is a natural protein that is hydrolyzed, acylated, alkylated, esterified, phosphorylated, glycosylated, hydroxylated, methylated by chemical treatment, enzyme treatment, physical treatment, etc.
It is a protein that has been subjected to treatments such as oxidation and reduction, and examples thereof include gelatin, plaalbumin, metaprotein, proteose, and peptone.

When the processed starch of the present invention is used as a garment for fried food by adding water, the binding between the fried food such as meat, fish, shellfish, vegetables, croquettes and the like and the garment is very good. Further, it is possible to produce fried food which is excellent in texture as well as having no off-flavor due to heated fats and oils used during cooking. That is, the processed starch in which the fats and oils and the protein are heated while being kept at a constant moisture and bonded to the starch surface changes in the wettability of the starch surface and becomes a smooth slurry when added to water to form a batter. Then, the batter solution and the water in the seeds hardly come into contact with the starch surface at the time of frying, and the water retention capacity is weakened, and the water efficiently comes out as steam during frying.
As a result, the seed and the garment are well bonded because no excess moisture remains on the garment, the seed or the contact surface thereof. In addition, since heating is performed in a state where moisture is kept constant, partial gelatinization of starch does not occur, and damage to starch due to overheating is suppressed,
The effect of giving a crispy crispy feeling without giving the clothing layer a glue-like feeling and obtaining a soft texture and maintaining the texture for a long time is exhibited.

[0013]

DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, the present invention will be described with reference to examples, but the present invention is not limited to these examples.

EXAMPLES Under the conditions shown in Table 1, predetermined amounts of fats and oils and proteins were added to starch, mixed with a high-speed stirring mixer for 3 minutes, filled in a closed tank, and heated at a predetermined temperature for a predetermined time. Thereafter, the mixture was cooled to room temperature to produce a processed starch of the present invention. The protein used was soy protein (Nikka Meat 202, manufactured by Nichika Yushi), wheat protein (Glubital 21000, manufactured by Katayama Kagaku Kogyo), milk protein (Miractail, manufactured by Morinaga Milk Industries), and egg white (Matsuda Sangyo: dried). Egg white H
G). The amounts of the fats and oils and the protein represent the parts by weight added to 100 parts by weight of the starch. Actually, 100 Kg of each raw material starch was used. The degree of starch damage was evaluated by comparing the amount of soluble sugar by the phenol sulfate method. The soluble sugar content is 0.5 g of starch and 10 g of distilled water.
g, shaken for 30 minutes, centrifuged, and 0.5 ml of 5% phenol solution and 2.5 ml of sulfuric acid were added to 0.5 ml of the supernatant fraction, and the mixture was allowed to stand (40 ° C., 20 minutes).
Was measured by measuring the absorbance. A calibration curve was prepared in advance using a standard glucose solution, and the soluble sugar content was calculated. The higher the value, the greater the degree of starch damage.

Comparative Example A predetermined amount of fats and oils and proteins were added to starch, and a modified starch of Comparative Example was produced under the conditions shown in Table 1.

[0014]

[Table 1]

Using the modified starches obtained in Examples 1 to 6 and Comparative Examples 1 to 3, nine kinds of coating liquids were prepared. The coating liquid was prepared by adding and mixing 1800 g of water to 1000 g of the processed starch. These batters were applied to frozen pork, breaded and fried in salad oil heated to 170 ° C. for 3 minutes to prepare pork cutlets. The properties of each prepared garment material, the binding properties of seeds and garments, and the flavor and texture of pork cutlets were examined. Table 2 shows the results.

[0016]

[Table 2]

From the above results, the processed starch produced by the method of the present invention is not damaged even though it has been subjected to heat treatment. At the same time, it can be seen that fried foods with excellent binding properties, flavor and texture between the seed and the batter can be obtained.

[0018]

According to the present invention, when used for cooking fried foods,
A processed starch which has good workability and good binding properties between seeds and clothes and which can impart a soft and crispy texture to fried foods can be obtained.

Claims (5)

[Claims] (1) A fat or oil of 0.05 parts by weight per 100 parts by weight of starch.
When heating a mixture prepared by mixing 10 to 10 parts by weight and 0.5 to 10 parts by weight of protein without adding water, the water content of the mixture at the start of heating W0% by weight and the water content at the end of heating WE % So as to satisfy formulas (1) and (2) below. 20>W0> 5 (1) 3> W0−WE (2) 2. A heating temperature of 40 to 120 ° C. and a heating time of 1
The method for producing a modified starch according to claim 1, wherein the period is from 30 to 30 days. 3. An oil and fat of 0.05 parts by weight per 100 parts by weight of starch.
A modified starch obtained by heating a mixture prepared by mixing -10 to 10 parts by weight and 0.5 to 10 parts by weight of protein without adding water, wherein the water content of the mixture at the start of heating is W0% by weight and the moisture at the end of heating is A processed starch which is heated so that the content WE% by weight satisfies the following formulas (1) and (2). 20>W0> 5 (1) 3> W0−WE (2) 4. A heating temperature of 40 to 120 ° C. and a heating time of 1
The modified starch according to claim 3, which is for up to 30 days. 5. A fried food garment comprising the processed starch according to claim 3 or 4.