JP2005204502A - Coating material for fried food and fried food - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To obtain a coating material for fried foods, which eliminates undesirable palatabilities such as specific elasticity, hardness, feeling of rice cake, poor crispness, as coating for the fried foods caused in subjecting crosslinked tapioca starch or crosslinked potato starch to oil and fat processing and using the obtained material as a coating material, has no break of coating and keeps excellent integrity between a material after frying and coating. <P>SOLUTION: The coating material for the fried food comprises oil and fat modified starch of crosslinked tapioca starch and/or crosslinked potato starch and oil and fat modified starch composed of terrestrial starch as a raw material. Preferably, the terrestrial starch is waxy cornstarch, high amylose corn starch or wheat starch and is crosslinked starch. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

  The present invention relates to livestock, fish and shellfish, which are referred to as seeds when used as batter, dusting powder, or dusting powder in the production of deep-fried foods such as tempura, fried Tatsuta, pork cutlet, meat cutlet, cream croquette, fritter, etc. The present invention relates to a fried food material having a very good binding between an oil-impregnated food such as croquettes and garments and clothing, and a fried food produced using the same.

Deep-fried foods with clothes include fried chicken, tempura, fried Tatsuta, pork cutlet, minced cutlet, cream croquette and fritters.
These fried foods are desired to have a good flavor and color, have a soft and crisp garment, have a good mouthfeel, and maintain this texture for a long time. Furthermore, in order to prevent a decline in the commercial value of the appearance, it is strongly desired that there is no puncture of the clothes and that a good binding property is maintained between the seeds and the clothes after the frying.

  In addition, from the viewpoint of workability at the time of manufacture, fried food clothing is difficult to be damped when dissolved in water and made into a batter, and the obtained batter has an appropriate viscosity, and the viscosity is stable throughout use. It is desirable that there is little oil splashing at the time of frying and that the oil runs out after frying. Furthermore, it goes without saying that the fried food material is desired to be inexpensive.

  However, since it is very difficult to satisfy these demands by using a clothing material mainly made of wheat flour that has been used in the past, an attempt is made to satisfy the demand with a clothing material mainly made of starch instead. Technology has been proposed.

  The method of using cross-linked tapioca starch or cross-linked potato starch and applying it to a dressing is very excellent in that there is no puncture of the garment and the good binding property between the seed and the garment after frying is maintained. Technology.

  However, the texture of cross-linked tapioca starch or cross-linked potato starch may give an unpleasant texture as a fried food product. For example, the texture is characteristic elasticity, hardness, stickiness, crispness, etc., but it has been very difficult to improve them.

On the other hand, as in the present invention, techniques for using high amylose starch and waxy starch for fried foods or fried foods are recognized, and by using a dust composition for fried foods having an amylose content of 40% by mass or more, Oil frying, frying technology that prevents detachment of ingredients and clothes and improves the texture of clothes (see Patent Document 1), oil-coated starch made from a mixture of high amylose starch and urch seed starch Is used as a batter to improve the binding between clothes and seeds and to improve the texture of the clothes (see Patent Document 2), a mixture of seed starch and seed starch, or seed starch only By using the oil- and fat-processed starch as a raw material, the batter is given a suitable viscosity, and the technique of obtaining a soft and comfortable texture between the clothes and the seeds (see Patent Document 3), oxidized starch and waxy starch Contains By doing so, there is a technique (see Patent Document 4) for obtaining a deep-fried food that has no stickiness, good melting in the mouth, and excellent texture.
However, these techniques are intended to provide a method for improving a texture that is undesirable for a fried food garment brought about by the texture of the cross-linked tapioca starch or cross-linked potato starch used as the raw material for the oil- and fat-processed starch in the present invention. The essence is different.
JP-A-8-38087 Japanese Patent No. 3368368 Japanese Patent Publication No. 5-17823 Japanese Patent No. 3153427

  Therefore, the present invention eliminates the problems that the texture of the crosslinked tapioca starch and the crosslinked potato starch as described above leads to an unfavorable texture as a fried food garment, and there is no puncture of the garment and the seed after fried An object of the present invention is to provide a deep-fried food material and a deep-fried food that can maintain good binding properties between the food and the clothes.

  As a result of intensive studies in order to solve the above problems, the present inventor, when using the oil-and-fat processed starch of cross-linked tapioca starch and / or cross-linked potato starch, by containing the oil-and-fat processed starch using ground starch as a raw material , Regarding fried foods manufactured using the same, the texture of the cross-linked tapioca starch and / or cross-linked potato starch used as the raw material for the oil- and fat-processed starch brings about an unpleasant texture for fried foods It is found that the clothing is crisp and soft and has a good mouthfeel, this texture is maintained for a long time, and there is no puncture of the clothing, and it keeps a good binding property between the seed and the clothing after frying The present invention has been completed.

  The oil- and fat-processed starch in the present invention refers to a starchy material produced through a process having an operation of adding and mixing 0.005% to 10% of an edible oil and fat and / or an edible oil and fat-related substance to the raw material starch. Moreover, you may produce through the process provided with operation which requires the temperature beyond normal temperature to the mixture of raw material starch, edible fats and / or edible fats and fats related substances as needed.

  In addition, during the manufacturing process, a small amount of flour, natural gum, swelling agent, protein, starch degradation product and the reduced product, pigment, seasoning, vitamin E, salt, etc. It may be a mixture of materials.

Edible fats and oils include, for example, vegetable oils such as safflower oil, grape oil, soybean oil, sunflower oil, corn oil, cottonseed oil, sesame oil, rapeseed oil, peanut oil, olive oil, palm oil, palm oil, beef fat, pork fat, Animal fats and oils such as chicken fat, sheep fat, whale oil, and fish oil can be used, and any fats and oils that are recognized as edible can be used.
Examples of edible fats and oils include those obtained by transesterification of the above edible fats and oils, and emulsifiers such as hardened oil, fractionated oil, fatty acid monoglyceride, lecithin, and sugar ester.

The operation in which the temperature of normal temperature or higher is applied to the mixture of raw material starch and edible fat and / or edible fat-related substance is that the product temperature is normal temperature or higher in the state where raw starch and edible fat and / or edible fat-related substance coexist. It refers to all operations to create a state, and the target to provide a heat source may be raw starch before adding edible fat and / or edible fat-related substances, or edible fat and / or edible fat before adding to raw starch It may be a related substance, may be a material in the course of mixing raw material starch and edible fat / oil and / or edible oil / fat related substance, or may have been mixed.
Also, by raising the product temperature above room temperature, drying, which is an operation to remove volatile components including water, raising the product temperature above room temperature and causing physical and chemical changes over time. Including aging, which is an operation. In addition, an operation of simply raising the product temperature to room temperature or higher, a drying operation, an aging operation, or the like may be performed alone or in combination.

  The cross-linked tapioca starch and / or cross-linked potato starch used as a raw material for the oil- and fat-processed starch referred to in the present invention is conventionally used such as trimetaphosphate, hexametaphosphate, phosphorus oxychloride, epichlorohydrin, and adipic anhydride. It can be obtained by treatment with a crosslinking agent that has been used. Cross-linked starch obtained by combining a cross-linking treatment with these cross-linking agents and a treatment other than cross-linking such as sodium hypochlorite treatment, acid treatment, etherification and esterification may be used.

Tapioca starch or potato starch may be highly purified, or if these starches are contained in an amount of 80% by mass or more, a crude product can be used.
When a mixture of cross-linked tapioca starch and cross-linked potato starch is used as a raw material, it may be mixed after these chemical treatments are performed on each starch, or after each starch is mixed, the chemical treatment is performed. May be.

On the other hand, terrestrial starch refers to starch obtained mainly from ground seeds of plants such as normal corn starch, waxy corn starch, high amylose corn starch, wheat starch, normal rice starch, glutinous rice starch, sago starch, and these starches. These crude products can also be used if they are contained in an amount of 80% by mass or more. Further, those subjected to sodium hypochlorite treatment, acid treatment, etherification, esterification, wet heat treatment and the like can be used.
Among them, waxy corn starch, high amylose corn starch or wheat starch is preferable.

Deep-fried food garments manufactured using fried food materials containing waxy corn starch as a raw material are processed foods that have the texture of cross-linked tapioca starch or cross-linked potato starch as the raw material for oil-processed starch. This is because the problem of causing an unpleasant texture as a garment is solved, and the garment is crisp and soft and has a good mouthfeel.
Moreover, when the fat and oil processed starch which uses high amylose corn starch as a raw material is contained, the above-mentioned unpleasant texture is eliminated, and while this texture is maintained for a long time, it seems to receive a very dry impression. Because it becomes.
Furthermore, when the oil-and-fat processed starch which uses wheat starch as a raw material is contained, at the same time, a dry impression is received, and at the same time, a very light and crisp impression is received.

Moreover, it is preferable that content ratio with the mass of the fat-and-oil processing starch which uses the oil-and-fat processed starch and ground starch of a bridge | crosslinking tapioca starch and / or bridge | crosslinking potato starch as a raw material is 20: 80-90: 10, Furthermore, 40 : It is preferable that it is 60-70: 30.
This is because in the above-mentioned fried foods that should be obtained by adding fat-processed starch made from ground starch if the content ratio of oil-processed starch made from ground starch is too low It becomes difficult to obtain the effect.

On the other hand, if the content ratio of the fat and oil processed starch using ground starch as a raw material is too high, the binding property between the seeds and the clothes after frying is reduced, and at the same time, especially the fat and oil using waxy corn starch and high amylose corn starch as raw materials. This is because in processed starch, the texture of waxy corn starch and high amylose corn starch tends to be felt excessively in the fried food produced using the starch.
Specifically, if the content ratio of oil- and fat-processed starch made from waxy corn starch is too high, the fried food garment produced using it will feel very wet and toothed, High amylose cornstarch feels very powdery.

That is, the texture of the cross-linked tapioca starch and / or cross-linked potato starch used as the raw material for the processed oil and fat starch eliminates the problem that the food texture is unfavorable as a fried food garment and is crunchy and soft. Good In order to obtain a deep-fried food that maintains this texture for a long time and does not have punctures in the clothes and maintains good binding properties between the seeds and the clothes after frying, crosslinked tapioca starch and / or crosslinked potato It is important to appropriately balance the content ratio of the oil- and fat-processed starch made from starch-based and oil-processed starch.
However, when these ground starches are cross-linked starches, it is possible to minimize the decrease in binding properties between the seeds and the clothes after frying. Therefore, it is preferable that the ground starch is a crosslinked starch. Moreover, when the fat and oil processed starch which uses waxy corn starch as a raw material is contained, the feeling of wetness and a toothed feeling are significantly reduced by using the fat and oil processed starch which uses a crosslinked waxy corn starch as a raw material.

The above-mentioned fried food materials can be used for the production of fried foods as they are, and if necessary, the materials used for the normal fried food materials can be mixed with the fried food materials. It is also good.
Examples of the materials used for the dressing of ordinary fried foods include flour, natural gum, swelling agent, protein, starch degradation product and the reduced product, fats and oils, emulsifier, pigment, seasoning, vitamin E, and salt. Can be used as needed.

The fried food material of the present invention can be used as it is as a dusting powder or a dusting powder, or can be used as a batter after being dissolved in water, and can also be used by adding it to a commercially available mixed powder.
When using water as a batter, mix the two with water-solubilized starch without adding oil-processed starch made from ground starch to oil-processed starch made from cross-linked tapioca starch or cross-linked potato starch. You may do it.

The fried food in the present invention refers to fried food, fried tempura, fried Tatsuta, pork cutlet, minced cutlet, cream croquette, fritters, etc. produced using the above-mentioned fried food ingredients. There is no restriction | limiting in particular, Vegetables, seafood, meat, etc. which are generally used for fried food can be used.
In addition, the fried food of the present invention may be a so-called frozen fried food that is frozen after being put on clothes and fried when desired, or frozen after being fried and reheated in a microwave oven or the like. Also good.

  In using the oil- and fat-processed starch made from the cross-linked tapioca starch or the cross-linked potato starch as a raw material, the fat-processed starch raw material produced by using the oil- and fat-processed starch made from the ground starch as a raw material is used. The problem that the texture of the cross-linked tapioca starch or cross-linked potato starch brought about an unpleasant texture as a fried food garment has been solved, and the garment is crispy and soft and has a good mouthfeel. It is maintained and there is no puncture of the clothes, and good binding can be maintained between the seeds and the clothes after the frying.

  Hereinafter, the present invention will be described with reference to test examples, but the present invention is not limited to these examples.

Test operation Preparation of fat and oil processed starch Add 0.05% by weight of soybean oil and 0.05% by weight of emulsifier (fatty acid monoglyceride) to the raw material starch shown in Table 1, and use a desktop mixer and juicer mixer to make it uniform. After mixing well, it was packed in a plastic bag and placed in a heated state at 80 ° C. for 10 days to obtain an oil and fat processed starch.
The phosphoric acid crosslinked waxy corn starch and the phosphoric acid crosslinked wheat starch were prepared by the following method.

  After dissolving 2 kg of sodium trimetaphosphate and 3 kg of sodium carbonate in 180 l of water and suspending 100 kg of waxy corn starch or wheat starch, sodium carbonate was further added to adjust the pH to 10.2. After stirring and reacting at 50 ° C. for 6 hours, 500 l of water was added for dilution, and the mixture was neutralized to pH 7.0 with 5% aqueous hydrochloric acid. Subsequently, it was dehydrated, washed with water and dried.

Bindability, puncture resistance, and texture evaluation Various types of fat and oil-processed starch (Nihon Shokuhin Kako Co., Ltd., solar eclipse batter starch (# 200)) made from phosphate-crosslinked tapioca starch as shown in Table 1. Fat-processed starches having different origins were mixed, and ice-cold water was further added and mixed so that the mixture became 40% by mass to prepare a batter. This batter was attached to frozen pork, further crushed, frozen and stored overnight, and then fried with salad oil heated to 175 ° C. for 5 minutes to obtain pork cutlet.

The evaluation is performed for binding property, puncture resistance, and texture, and the method is as described below, and the evaluation criteria are as shown in Table 2.
Evaluation of binding property and puncture resistance: After 5 minutes from the end of the frying, the presence or absence of puncture of the garment was confirmed and cut into 7 equal parts, and the binding property on the cut surface was visually evaluated.
Texture evaluation: Evaluated according to the following four test zones. In addition, five pork cutlets were prepared for each test section, and five panelists conducted sensory tests. The score obtained from each panel was averaged to give an evaluation score.

Test group 1: After completion of the frying, the test was cut and evaluated after 5 minutes.
Test section 2: After completion of frying, cut and evaluated after 5 hours at room temperature.
Test section 3: After completion of frying, the sample was frozen and stored overnight and heated using a microwave oven. After the completion of heating, the sample was cut and evaluated after 5 minutes.
Test section 4: After completion of frying, the sample was frozen and stored overnight and heated using a microwave oven. After completion of heating, the sample was cut and evaluated after 5 hours at room temperature.
Evaluation results Table 1 shows the evaluation results obtained by the above operations.

  As shown in Table 1, the texture of the cross-linked tapioca starch or cross-linked potato starch used as the raw material of the oil- and fat-processed starch is obtained for the deep-fried food produced by using the oil and fat-processed starch using the ground starch as a raw material. The problem of having an unpleasant texture as a fried food garment has been resolved, and the garment is crisp and soft and has a good mouthfeel.

  Moreover, among the ground starches, good results were obtained with waxy corn starch, high amylose corn starch or wheat starch.

In addition, the fried food garments manufactured using fried food ingredients containing waxy corn starch as a raw material are crispy and soft and have a good mouthfeel, and this texture is maintained for a long time. In cornstarch, this texture is maintained for a long time and a very dry impression is obtained. In the case of wheat starch, a dry impression is also obtained, and at the same time, a very light and crisp impression is obtained. I received it.
However, if the content ratio of the processed fat starch using ground starch as the raw material is too low, the effect on the texture of the fried food that should be obtained by adding the processed fat starch using the ground starch as a raw material is obtained. On the other hand, if the content ratio of the oil-and-fat processed starch using ground starch as the raw material is too high, the binding property between the seeds and the clothes after frying will be reduced, and at the same time, waxy corn starch and high amylose corn starch will be reduced. In the fat and oil processed starch used as a raw material, the fried food produced using the starch had a wet feeling and toothing peculiar to waxy corn starch, and an excessive powdery feeling peculiar to high amylose corn starch.
That is, the content ratio by mass of the oil- and fat-processed starch made from the oil- and fat-processed starch made from the cross-linked tapioca starch and / or the cross-linked potato starch as the raw material and the ground starch as the raw material is 20:80 to 90:10. Further, 40:60 to 70:30 is preferable.
However, when these ground starches are cross-linked starches, it is possible to minimize the decrease in binding properties between the seeds and the clothes after frying, and the oil- and fat-processed starches using cross-linked waxy corn starch as a raw material By using, the feeling of wetness and the feeling of teething were also greatly reduced.

  When the fried food material of the present invention is used as a batter, dusting powder, or dusting powder in the production of fried food, the binding between the oiled fried food called a seed and the clothes is very good and also in terms of texture. Since it is excellent, it is useful for the production of fried foods.

Claims (6)

  A fried food clothing characterized by containing oil- and fat-processed starch made from cross-linked tapioca starch and / or cross-linked potato starch and ground-based starch.   The fried food material according to claim 1, wherein the ground starch is waxy corn starch, high amylose corn starch or wheat starch.   The fried food material according to claim 1 or 2, wherein the ground starch is a crosslinked starch.   The content ratio by mass of the oil- and fat-processed starch which uses the cross-linked tapioca starch and / or the cross-linked potato starch as a raw material for the oil- and fat-processed starch is 20:80 to 90:10. Clothing material.   The content ratio by mass of the oil- and fat-processed starch which uses the cross-linked tapioca starch and / or the cross-linked potato starch as a raw material for the oil- and fat-processed starch is 40:60 to 70:30. Clothing material.   A fried food using the fried food material according to claim 1.