JP2021029131A - Oil and fat treated starch for batter, batter powder, and production method of oil and fat treated starch for batter - Google Patents

Abstract

To provide oil and fat treated starch for batter, capable of improving a binding property of fried food ingredient materials to coating.SOLUTION: Oil and fat treated starch for batter comprises oil and fat treated plant-derived starch, and has 0.10-0.50 mass% of a protein content. A batter powder containing the starch and a production method of the oil and fat treated starch for batter are each provided. The protein content is preferably 0.18-0.30 mass%, the amylose content of the oil and fat treated starch for batter is preferably 23-50 mass%, the oil and fat content of the oil and fat treated starch for batter is preferably 0.01-1.50 mass%, and a plant from which the plant-derived starch is derived is preferably beans, especially peas.SELECTED DRAWING: None

Description

The present invention relates to a fat-treated starch for batter, a batter flour, and a method for producing a fat-treated starch for batter.

Batters used as batter for deep-fried foods such as fried chicken, fried chicken, and tempura can be originally prepared by mixing flour and eggs. In recent years, batter powder that can be made into a batter liquid by adding water has also been put on the market, and as materials, in addition to soft flour and egg powder, the purpose is to improve the texture and the bondability between fried foods and batter. , Starch and thickeners are used.

Further, there have been a plurality of proposals for using oil-fat-treated starch in starch-based batter flour without using wheat flour such as soft flour (Patent Document 1).

JP-A-61-285965

An object of the present invention is to provide a fat-treated starch for batter that can improve the binding property between a fried food type and a batter. Another object of the present invention is to provide a method for producing a fat-treated starch for batter, which can improve the binding property between a fried food type and a batter.

The present inventors have conducted diligent studies to solve the above problems, and when using plant-derived starch isolated and purified from plants as a raw material and optionally processed as batter powder, the protein content in the plant-derived starch. Has been found to affect the cohesiveness of fried foods and batter. Then, based on this finding, further studies were carried out to complete the present invention.
That is, the present invention provides the following [1] to [15].

[1] Oil-treated starch for batters
Consists of oil-treated plant-derived starch
Oil-treated starch for batters having a protein content of 0.10 to 0.50% by mass.
[2] The oil-fat-treated starch for batter according to [1], wherein the protein content is 0.18 to 0.30% by mass.
[3] The oil-fat-treated starch for batter according to [1] or [2], wherein the amylose content of the fat-treated starch for batter is 23 to 50% by mass.
[4] The oil-and-fat-treated starch for batter according to any one of [1] to [3], wherein the oil-and-fat content of the above-mentioned oil-and-fat-treated starch for batter is 0.01 to 1.50% by mass.
[5] The oil-fat-treated starch for batter according to any one of [1] to [4], wherein the plant-derived starch is a phosphoric acid cross-linked starch.
[6] The oil-fat-treated starch for batter according to any one of [1] to [5], wherein the plant from which the above-mentioned plant-derived starch is derived is legumes.
[7] The oil-fat-treated starch for batter according to [6], wherein the beans are peas.
[8] A batter powder containing the fat-treated starch for batter according to any one of [1] to [7].
[9] The batter flour according to [8], which contains a thickener.

[10] A method for producing oil-treated starch for batters.
The above-mentioned production method, which comprises mixing purified starch derived from a plant having a protein content of 0.18 to 0.50% by mass and fats and oils and heat-treating the mixture.
[11] A method for producing oil-treated starch for batters.
A modified starch derived from a plant having a protein content of 0.18 to 0.50% by mass is subjected to phosphoric acid cross-linking treatment to obtain a modified starch of the refined starch derived from the plant. The modified starch and fats and oils are mixed and heat-treated. The above-mentioned manufacturing method including the above-mentioned manufacturing method.
[12] The production method according to [10] or [11], wherein the protein content of the plant-derived purified starch is 0.30 to 0.50% by mass.
[13] The production method according to any one of [10] to [12], wherein the amylose content of the plant-derived purified starch is 23 to 50% by mass.
[14] The production method according to any one of [10] to [13], wherein the plant from which the above-mentioned refined starch derived from the plant is derived is legumes.
[15] The production method according to [14], wherein the beans are peas.

INDUSTRIAL APPLICABILITY The present invention provides a fat-treated starch for batter that can improve the binding property between a fried food type and a batter. The present invention also provides a method for producing a fat-treated starch for batter, which can improve the binding property between a fried food type and a batter. The batter powder can be provided by using the oil-treated starch for batter of the present invention.

It is a photograph of a cross section cut in half of a fly produced by using pea starch (phosphoric acid cross-linking + fat treatment) in an example. It is a photograph which photographed the cross section cut in half about the fly produced using K-1 starch in an Example.

Hereinafter, the present invention will be described in detail. The description of the constituent elements described below may be based on typical embodiments or specific examples, but the present invention is not limited to such embodiments. In this specification, the numerical range represented by using "~" means a range including the numerical values before and after "~" as the lower limit value and the upper limit value.

<< Oil-treated starch for batter >>
The oil-fat-treated starch for batter of the present invention is composed of oil-treated plant-derived starch and has a protein content of 0.10 to 0.50% by mass.
The batter means a batter dough used for cooking, and in this specification, in particular, means a batter dough for fried food. Fried batter is usually in the form of a fluid paste. The batter can be attached to the surface of the fried food seed and fried as it is to make a fried food batter by itself. Examples of fried foods in this case include fried chicken and tempura. Alternatively, the batter may be a fried food batter by further attaching another texture-giving material such as bread crumbs to the surface of the fried food seed in a state of being attached to the surface. Examples of fried foods in this case include fried pork cutlets and ham cutlets. The oil-fat-treated starch for batters of the present invention may be used as a component of any batter for producing fried foods, but it is particularly preferable to use the latter for batters for producing fried foods such as fried foods.

In addition, in this specification, a batter liquid means a batter containing water. The batter liquid can usually be attached to the fried food seed as it is. Batter flour is a flour or powdered product for the preparation of batter liquid to which a liquid such as water is not added. The batter powder can be attached to fried food seeds after adding a liquid such as water to make a batter liquid. Alternatively, the batter powder may be directly attached to the fried food seed and mixed with the water exuded from the fried food seed to become a batter on the surface of the fried food seed.

In the present specification, the fried food seed is a seed to be fried after attaching a batter, and is a normal food material. Examples of fried food species include meat, seafood, and plants (cereals, vegetables, seaweed, etc.). These may be processed products (ham, dried fish, etc.) or mixtures. Further, for example, the fried food seed may be a cooked product (contents of croquette, etc.).
The oil-fat-treated starch for batter of the present invention may be used as a material for batters when cooking any kind for fried foods, but it is particularly preferable to use it for batters for producing fried foods of meat. The oil-treated starch for batters of the present invention gives particularly good binding properties when used in the production of hamukatsu.

<Protein content>
The fat-treated starch for batter of the present invention has a protein content of 0.10 to 0.50% by mass. As used herein, protein content means a value measured and calculated by the Kjeldahl method. The Kjeldahl method is a method of measuring the nitrogen content by wet decomposition, and the nitrogen content is converted into the protein content. At this time, 6.25 is used as the conversion coefficient.

When oil-fat-treated starch having a protein content of 0.10 to 0.50% by mass is used, the present inventors have good binding property with fried foods of batter using a batter containing the starch, and the starch is peeled off after being fried. I found it difficult. The protein content is preferably 0.18 to 0.30% by mass.

<Plant-derived starch>
The fat-treated starch for batters of the present invention is a fat-treated plant-derived starch.
The plant-derived starch means an unprocessed plant-derived purified starch obtained by isolating and purifying starch existing in a plant or a modified starch obtained by processing this plant-derived purified starch.

Specifically, as the plant-derived purified starch, rice starch, wheat starch, corn starch, potato starch, tapioca starch, bean starch and the like can be used. Of these, bean starch is preferred.

Examples of beans include pea beans, green beans, broad beans, lens beans, pigeon pea, adzuki beans, sage, runner bean, and mung beans. As the bean starch, it is particularly preferable to use pea starch (Pea Starch). This is because pea starch has a whiter color than other starch species, has almost no peculiar odor like the grain odor of corn starch, and does not impair the color and flavor of food. Also, as described in Start 2013, 65, 947-953, pea starch is a by-product of extracting protein from peas and is cheaper to obtain than other starch varieties. Here, the peas are preferably ordinary peas rather than wrinkled peas with the SBE1 gene deletion mutation, from the viewpoint that the amylose content is within the desired range described later.

The plant-derived starch may be a processed product of the plant-derived purified starch as described above. The degree of swelling of the fat-treated starch for batter can be adjusted by processing the refined starch derived from a plant and the degree of the processing.
The processing preferably involves a chemical treatment. Examples of the chemical treatment include a cross-linking treatment, an esterification treatment, an etherification treatment, an oxidation treatment, an alkali treatment, an enzyme treatment, and a bleaching treatment. Two or more of these processes may be performed in combination. In addition to the above chemical treatment, physical treatment such as heating and drying may be performed.

As the chemical treatment, a treatment including a cross-linking treatment is particularly preferable. Examples of such treatment include phosphoric acid cross-linking, phosphoric acid monoesterified phosphoric acid cross-linking starch, acetylated adipic acid cross-linking, acetylated phosphoric acid cross-linking, hydroxypropylated phosphoric acid cross-linking, and epichlorohydrin cross-linking. Can be done. Among them, at least one selected from phosphoric acid cross-linking, acetylated adipic acid cross-linking and epichlorohydrin cross-linking is preferable, and phosphoric acid cross-linking is more preferable.

Phosphate cross-linking can be obtained, for example, by treating starch with sodium trimetaphosphate or phosphorus oxychloride. By this treatment, starch is phosphoric acid esterified and crosslinked. When phosphoric acid cross-linking is carried out using sodium trimetaphosphate, sodium trimetaphosphate is preferably added in an amount of more than 0.1% by mass and 0.7% by mass or less, preferably 0.2% by mass, based on the mass of the raw material plant-derived starch. It is more preferable to add 0.5% by mass or more.

<Fat treatment>
The oil-fat-treated starch for batters of the present invention is composed of oil-treated plant-derived starch.
The oil-and-fat-treated starch for batter of the present invention can be obtained by treating plant-derived starch with oil and fat. At this time, the protein content of the raw material plant-derived starch is preferably 0.18 to 0.50% by mass. , 0.30 to 0.50% by mass, preferably 0.30 to 0.50% by mass. This is to obtain the above-mentioned fat-treated starch having a protein content.

Oils and fats used for fats and oils treatment include saflower oil, corn oil, sesame oil, soybean oil, cottonseed oil, rapeseed oil, olive oil, sesame oil, rice oil, palm oil, flaxseed oil, perilla oil and other vegetable oils, sardine oil, etc. Examples include animal oils and fats such as linseed oil and tara liver oil. Of these, vegetable oils and fats are preferable, and safflower oil, corn oil, and perilla oil are more preferable. The fats and oils preferably contain unsaturated fatty acids.

The amount of fats and oils added to the plant-derived starch is not particularly limited, but may be 0.01 to 1.0% by mass, preferably 0.05 to 0.5% by mass. With an addition amount of 0.01% by mass or more, sufficient binding property can be obtained between the fried food type and the batter. Further, by setting the addition amount to 1.0% by mass or less, it is possible to prevent the oil-and-fat-treated starch from gathering and solidifying.

The fat and oil treatment is a treatment for adhering fats and oils to at least a part of the surface of starch particles, and the fat and oil treatment starch is a treatment in which the surface physical properties of the raw material plant-derived starch are changed. .. Specifically, fats and oils are added to starch, mixed, and heat-treated at a temperature equal to or higher than room temperature. By heat treatment, starch having properties different from those obtained by simply mixing starch and fats and oils can be obtained.

In the fat treatment, it is preferable that the plant-derived starch is dried in advance. This is to facilitate the adhesion of fats and oils to the surface of starch particles by drying. The water content of the plant-derived starch by drying may be, for example, 7% by mass or less, preferably 5% by mass or less.

The method of adding the fat and oil to the plant-derived starch is not particularly limited as long as the material can be uniformly dispersed and mixed. For example, the fat and oil may be added to the plant-derived starch in advance and then mixed, or the fat and oil may be spray-sprayed in a state where the plant-derived starch is dispersed in the air flow as described in Japanese Patent No. 3975417. The mixed plant-derived starch and fats and oils are preferably then stirred. Addition and stirring are preferably carried out at a temperature of room temperature or higher. The temperature at this time may be in the temperature range at the time of the following heat treatment.

It is preferable that the mixed plant-derived starch and fats and oils are then heat-treated for a certain period of time for aging. The heating is preferably performed at about 30 ° C. to 150 ° C., more preferably about 70 ° C. to 150 ° C. Starch can be aged by treating at about 30 ° C. or higher for a required time. Further, by setting the treatment to 150 ° C. or lower, decomposition of the plant-derived starch due to heat can be prevented. The heating time may be adjusted according to the heating temperature and is not particularly limited, but may be about 1 to 700 hours, preferably about 1 to 10 hours, and more preferably about 2 to 7 hours.

<Amylose content>
The amylose content of the oil-fat-treated starch for batters of the present invention is preferably 23 to 50% by mass, more preferably 25 to 47% by mass.
In the present specification, the amylose content means the amylose content measured by the "iodine colorimetric method" described on page 214 of the Starch Handbook (edited by Jiro Futakuni, Asakura Shoten).

<Swelling degree>
The "swelling degree" is an index indicating the degree of swelling suppression of starch, and specifically, the sedimentation amount measured by the following procedure can be used as the swelling degree. Weigh 150 mg of starch in anhydrous form and transfer to a test tube. Accurately add 15 mL of the test solution below, shake well to disperse, immediately place in a boiling water bath and heat. After heating for 5 minutes, it is rapidly cooled to about room temperature, and then shaken again to homogenize. Transfer 10 mL of the in vitro solution to a 10 mL graduated cylinder and let stand at 20 ° C. for 18 hours. Measure the amount of sedimentation (mL). Preparation method of test solution: After heating and dissolving 300 g of zinc chloride, 780 g of ammonium chloride, and 1875 g of ion-exchanged water, the solution is cooled and adjusted to 19 Baume (15 ° C.). Take 10 mL of this solution and add 2 drops of bromophenol blue solution. Titrate with 0.1N-HCl, and determine the degree of hydrochloric acid (hydrochloric acid degree = HCl factor x number of mL required for titration) starting from the point where the color of the solution changes from purple to yellow. Adjust with aqueous ammonia and hydrochloric acid so that the degree of hydrochloric acid becomes 3.9 ± 0.1. After adjustment, check the hydrochloric acid content again and filter to use as the test solution. The degree of swelling of the batter-treated starch of the present invention is not particularly limited, but for example, the batter-treated starch of the present invention may be 1.5 mL to 10 mL, preferably 2.0 mL to 8.5 mL.
The oil-treated starch for batter of the present invention having a protein content of 0.10 to 0.50% by mass has good binding property between batter and fried food even if the swelling degree is 1.5 mL or more and less than 2.5 mL. It can be used as a material for batters that can produce fried foods.

<Viscosity>
The oil-and-fat-treated starch for batter of the present invention is 2000 to 3000 mPa when a suspension (paste) of about 30% by mass is prepared by using water as a solvent (when added with 2.2 times the amount of water of the oil-and-fat-treated starch). -It is preferable that it can give a viscosity of about s. However, the viscosity when used as a batter can be further adjusted with a thickener or the like described later.

In the present invention, the viscosity of the sample (the paste) is measured using a B-type viscometer.
Specifically, a sample at 10 ° C. to 15 ° C. was put into a 200 mL tall beaker, and the rotor No. 1 of the B-type viscometer was added. 3. Set the set rotation to 30 rpm and measure. The value is taken from the dial scale 3 minutes after the start of measurement.

<< Batter powder >>
Batter flour can be produced using the oil-treated starch for batter of the present invention. That is, the batter flour contains fat-treated starch. The batter powder preferably contains 90% by mass or more of the oil-fat-treated starch, more preferably 95% by mass or more, and further preferably 99% by mass or more. The batter flour may consist only of fat-treated starch, or may contain an additive in addition to the fat-treated starch. The batter flour preferably has a protein content of 0.10 to 0.70% by mass, more preferably 0.18 to 0.50% by mass.

Specific examples of additives include dried egg white, dried egg yolk, soybean protein, casein, amino acids, sugars (monosaccharides, disaccharides, oligosaccharides, starch decomposition products, reduced starch decomposition products, etc.), thickeners (guagam, guagam, etc.). Xanthan gum, etc.), leavening agents (baking powder, sodium bicarbonate, etc.), fats and oils (soybean oil, margarine, etc.), emulsifiers (resitin, glycerin fatty acid ester, sugar ester, etc.), pigments (cutinashi pigment, β-carotene, entyyellow, etc.) , Seasonings (mirin, soy sauce, salt, sodium glutamate, nucleic acid-based seasonings, etc.), spices (kosho, etc.), grain flour (wheat flour, rice flour, corn flour, etc.), starches other than fat-treated starch, etc.
The batter powder preferably contains a thickener as an additive. The amount of the thickener added is preferably 0.15 to 0.35% by mass, more preferably 0.20 to 0.30% by mass, based on the mass of the fat-and-oil-treated starch.

The features of the present invention will be described in more detail with reference to Examples and Comparative Examples. The materials, amounts used, ratios, treatment contents, treatment procedures, etc. shown in the following examples can be appropriately changed as long as they do not deviate from the gist of the present invention. Therefore, the scope of the present invention should not be construed in a limited manner by the specific examples shown below.
In the examples, the description of "%" indicates "mass%".

<Starch used>
In the following examples, pea starch, cornstarch high amylose starch, and tapioca starch were used as plant-derived purified starch. As shown in the table, fat treatment and phosphoric acid cross-linking were carried out according to the following procedure. Regarding cornstarch, as the phosphoric acid-crosslinked starch, the phosphoric acid-crosslinked starch by a known method, specifically, the viscosity (B type viscosity) of 16 w / w% slurry (cooled to 50 ° C. after stirring at 95 ° C. for 20 minutes). Phosphate-crosslinked starch having a metered value of 1545 mpa · s was used. For tapioca starch, three types of tapioca-derived phosphate-crosslinked starch having different viscosities (see Tables 1 and 3) were used. The viscosities shown in Table 1 were measured with a B-type viscometer for a solution having a starch concentration of 8%. Further, acetylated starch (manufactured by NIPPN (Thailand) Co., Ltd., K-1; raw material plant: tapioca) was used as a commercially available oil-treated starch.

(Phosphate cross-linking)
1) Dissolve the raw material starch in water to make a 41 w / w% slurry.
2) Keep the obtained slurry at a constant temperature of 40 ° C.
3) Calcium chloride (0.2% by mass ratio to starch) and sodium chloride (1.0% by mass ratio to starch) are added to the above slurry.
4) Add a 3% caustic soda aqueous solution to the above slurry to raise the pH to 11.5.
5) Sodium trimetaphosphate (0.3% by mass ratio to starch), which is a phosphoric acid cross-linking agent, is added.
6) Stir for 4 hours while maintaining the temperature at 40 ° C. and pH at 11.5 ± 0.3.
7) After 4 hours, lower the pH to 4.0 with a 7% aqueous hydrochloric acid solution.
8) Filter, dehydrate, and dry to obtain phosphate-crosslinked starch.

[Fat treatment]
1) Pre-dry the starch to be treated (unmodified starch, cross-linked phosphate starch, or commercially available starch) at 60 ° C. to a water content of 4% or less.
2) After pre-drying, add safflower oil (manufactured by GSL Japan Co., Ltd.) to the starch to be treated at a mass ratio of 0.14% to the starch to be treated and mix well.
3) The temperature is raised to 120 ° C. with steam, and after the temperature is raised, the temperature is maintained with stirring for 2 to 4 hours, and then fat-treated starch is obtained.

<Measurement of protein content>
The protein content and amylose content of the obtained starch were measured by the following methods.
1) Weigh about 0.5 g of starch and put it in a predetermined decomposition tube.
2) Put concentrated sulfuric acid in a 15 mL tube.
3) Add one decomposition aid (main component is copper sulfate).
4) Add concentrated hydrogen peroxide solution in an amount not exceeding 15 mL little by little while observing the inside condition.
5) When the starch solid content is roughly decomposed, set it in a heat insulating device at 420 ° C. and let it stand for about 1 hour.
6) After the decomposition is completed, the measurement is performed with an analyzer called Superkel manufactured by Actac Co., Ltd. (the measured value at this time is the amount of nitrogen).
7) When the amount of nitrogen is obtained, multiply it by the protein conversion coefficient to calculate the protein content.

<Measurement of amylose content>
The amylose content of the obtained starch was measured by the "iodine colorimetric method" described on page 214 of the Starch Handbook (edited by Jiro Futakuni, Asakura Shoten).
Table 1 shows the measurement results of the protein content and amylose content of each starch.

<Measurement of swelling degree>
The degree of swelling was measured by the following procedure for pea starch that had been subjected to fat treatment only or phosphoric acid cross-linking and fat treatment.
The starch was precisely weighed in an anhydrous value of 150 mg and transferred to a test tube. Accurately add 15 mL of the test solution below, shake well to disperse, immediately place in a boiling water bath and heat. After heating for 5 minutes, the mixture was rapidly cooled to about room temperature, and then shaken again to homogenize. 10 mL of the in vitro solution was transferred to a 10 mL graduated cylinder and allowed to stand at 20 ° C. for 18 hours. The amount of sedimentation (mL) was measured and used as the degree of swelling. The measurement was performed on 3 samples, and the average value was calculated.

Preparation method of test solution: After heating and dissolving 300 g of zinc chloride, 780 g of ammonium chloride, and 1875 g of ion-exchanged water, the solution is cooled and adjusted to 19 Baume (15 ° C.). Take 10 mL of this solution and add 2 drops of bromophenol blue solution. Titrate with 0.1N-HCl, and determine the degree of hydrochloric acid (hydrochloric acid degree = HCl factor x number of mL required for titration) starting from the point where the color of the solution changes from purple to yellow. Adjust with aqueous ammonia and hydrochloric acid so that the degree of hydrochloric acid becomes 3.9 ± 0.1. After adjustment, check the hydrochloric acid content again and filter to use as the test solution.
Table 2 shows the results of pea starch that had been cross-linked with phosphoric acid and treated with fats and oils. In Table 2, the water content was measured using an electronic moisture meter (MC-30MB), Cho Keiki Seisakusho Co., Ltd.
The degree of swelling of the pea starch treated only with oil and fat was 10.0 mL.

<Preparation of batter and fly>
Using the oil-and-fat-treated starches shown in Table 1 (for pea starch, "oil-and-fat-treated" starch or "phosphoric acid-crosslinked + oil-and-fat-treated" starch), a batter solution was prepared by the following procedure.
(Composition of batter liquid)
・ Fat-treated starch ・ ・ ・ 100g
・ Guar gum ・ ・ ・ 0.25g
・ Xanthan gum ・ ・ ・ 0.25g
-Water: Approximately 220 g (The viscosity of the batter solution was appropriately adjusted to be within 2000 to 3000 mPa · s, with 2.2 times the mass of the oil-treated starch as a guide).

All of the above ingredients were placed in a bowl and mixed well with a hand mixer for about 1 minute to obtain a batter solution.
The viscosity of each of the obtained batter liquids was measured at the temperatures listed in the table.
The viscosity was measured by the following procedure.
1) The batter liquid was placed in a refrigerator so as to have a temperature of 10 ° C to 15 ° C and cooled.
2) The cooled batter liquid was put into a 200 mL tall beaker.
3) Rotor No. of B-type viscometer. 3. The set rotation was set to 30 rpm, the switch was turned on, and the measurement was started.
4) The scale of the dial was read 3 minutes after the start of measurement.

Each of these breading liquids was evenly applied to the front and back of the ham (commercially available product having a thickness of 1 mm or more and less than 2 mm). Bread crumbs were evenly sprinkled on the battered surface and fried at 180 ° C. for 2 minutes to obtain a fried food.

The obtained fried food was evaluated for its binding property and texture according to the following criteria.
(Cohesion)
The oil was drained well, left on cooking paper for 10 minutes at room temperature, and after 10 minutes, the central part was cut with a kitchen knife so as to divide into two equal parts. The cross section after this cutting was divided into approximately 6 equal parts, and the number of bonded portions was counted.
10 points: Number of bindings "6" (all bindings)
8 points: Number of bindings "5"
6 points: Number of bindings "4"
4 points: Number of bindings "3"
2 points: Number of bindings "2"
0 points: Number of bindings "1" or "0"

(Texture)
Comprehensive evaluation based on crispy feeling, sticky feeling inside (sticky feeling between fried food type and batter), and presence or absence of grain odor, A (good), B (between A and C), C (bad) Was compared and evaluated.

The evaluation results are shown in Table 3. Each fat-treated starch in Table 3 corresponds to the fat-treated starch in Table 1.
In addition, FIGS. 1 and 2 show photographs of a cross section of a fly produced using pea starch (phosphoric acid cross-linking + fat treatment) and K-1 cut in half.

As can be seen from Table 3 and FIGS. 1 and 2, good binding frying was obtained using fat-treated starch having a protein content of 0.10 to 0.50% by mass. The texture of the obtained fried food was also good.

Claims (15)

Fat-treated starch for batter
Consists of oil-treated plant-derived starch
Oil-treated starch for batters having a protein content of 0.10 to 0.50% by mass. The oil-fat-treated starch for batter according to claim 1, wherein the protein content is 0.18 to 0.30% by mass. The oil-fat-treated starch for batter according to claim 1 or 2, wherein the amylose content of the oil-treated starch for batter is 23 to 50% by mass. The oil-and-fat-treated starch for batter according to any one of claims 1 to 3, wherein the oil-and-fat content of the oil-treated starch for batter is 0.01 to 1.50% by mass. The oil-fat-treated starch for batter according to any one of claims 1 to 4, wherein the plant-derived starch is a phosphoric acid cross-linked starch. The oil-fat-treated starch for batter according to any one of claims 1 to 5, wherein the plant from which the plant-derived starch is derived is beans. The oil-fat-treated starch for batter according to claim 6, wherein the beans are peas. A batter powder containing the oil-treated starch for batter according to any one of claims 1 to 7. The batter flour according to claim 8, which comprises a thickener. A method for producing fat-treated starch for batters.
The production method, which comprises mixing purified starch derived from a plant having a protein content of 0.18 to 0.50% by mass and fats and oils and heat-treating the mixture. A method for producing fat-treated starch for batters.
A modified starch derived from a plant having a protein content of 0.18 to 0.50% by mass is subjected to phosphoric acid cross-linking treatment to obtain a modified starch of the purified starch derived from the plant. The modified starch and fats and oils are mixed and heat-treated. The production method, which comprises The production method according to claim 10 or 11, wherein the protein content of the plant-derived purified starch is 0.30 to 0.50% by mass. The production method according to any one of claims 10 to 12, wherein the amylose content of the plant-derived purified starch is 23 to 50% by mass. The production method according to any one of claims 10 to 13, wherein the plant from which the plant-derived purified starch is derived is beans. The production method according to claim 14, wherein the beans are peas.