JP2022032448A - Oil-and-fat containing starch composition, mixed flour for batter, and production method thereof - Google Patents

Abstract

To provide an oil-and-fat containing starch composition for making a batter, which has an excellent dispersibility in water, is hard to make lumps, gives a good binding capacity between the fried foods and the batter, and hence makes the texture of fries excellent.SOLUTION: An oil-and-fat containing starch composition contains starch containing processed oil-and-fat, oil-and-fat, and an emulsifier. And the content of the oil-and-fat in proportion to the total weight of the oil-and-fat and the emulsifier is 22 - 97 wt.%, and the total weight of the oil-and-fat and the emulsifier in proportion to the oil-and-fat containing starch composition as 100 wt.% is 0.05 - 17 wt.%.SELECTED DRAWING: None

Description

The present invention relates to a modified starch composition for fats and oils, a mixed powder for fried food batter and a fried food, and a method for producing these.

Fried foods such as fried foods and fried chicken are produced by covering the fried seeds with a batter such as batter and then oiling them in an appropriately heated oil tank (dry heat heating). When the bond between the fried seeds and the batter is low, the batter often peels off from the fried food, which is one of the causes of deterioration in quality such as appearance and texture. Therefore, the fried food is required to have a high binding property between the fried seed and the batter, and the batter is not easily peeled off from the fried seed. In order to solve such a problem, it has been proposed to use modified starch as a batter material to suppress batter peeling from fried seeds (for example, Patent Document 1 and Patent Document 2).

The oil-and-fat modified starch is a modified starch obtained by adhering oil and fat on the surface of the starch and then aging it by heating. Therefore, the surface of the modified starch has a hydrophobic property. When such modified starch is used as a batter solution for deep-fried foods, the dispersibility of the modified starch in water is poor, so that lumps are likely to occur during the preparation of the batter, and as a result, the viscosity is difficult to stabilize between lots of the batter. In some cases, workability deteriorated, such as uneven adhesion of the batter to the fried seeds. In order to solve these problems, a method of treating starch using both fat and oil and an emulsifier has been studied in the production of modified starch. For example, Patent Document 3 describes that edible oils and fats and emulsifiers are added to and mixed with raw material starch and then heated to 40 ° C. or higher to produce oil-and-fat modified starch.

Japanese Unexamined Patent Publication No. 2016-174535 Japanese Unexamined Patent Publication No. 2019-195305 Japanese Unexamined Patent Publication No. 2005-73506

However, the oil-and-fat modified starch thus obtained has improved dispersibility in water to some extent as compared with the oil-and-fat-processed starch obtained by using only the oil and fat without using an emulsifier, but has dispersibility and fried seeds. Further improvements are required regarding the binding property and the texture of fried foods.

An object of the present invention is an oil or fat that has excellent dispersibility in water, is difficult to form lumps, has good binding properties to fried seeds, and can improve the texture of fried foods when preparing a batter. The present invention is to provide a modified starch composition.

As a result of diligent research, the present inventors have set the content ratio of fats and oils to the total amount of fats and oils and emulsifiers as a specific ratio in the fats and oils modified starch composition containing fats and oils and emulsifiers. We have found that the above problems can be solved by setting the total amount to a specific amount, and have completed the present invention.

That is, the present invention includes the following aspects.
[1] Contains modified starch, fat and emulsifier,
The content ratio of the fat and oil to the total amount of the fat and oil and the emulsifier is 22 to 97% by mass.
The total amount of the fat and oil and the emulsifier is 0.05 to 17 parts by mass with respect to 100 parts by mass of the modified starch.
Oil-processed starch composition.
[2] A mixed powder for fried food batter containing the oil-and-fat modified starch composition according to [1].
[3] A fried food made by using the oil-and-fat modified starch composition according to [1] or the mixed powder for fried food batter according to [2].
[4] A step of mixing an oil and an emulsifier to obtain an oil-fat-emulsifier mixture containing 22 to 97% by mass of the oil and fat, and 0.05 to 17 parts by mass of the oil-emulsifier with respect to 100 parts by mass of the modified starch. Including the step of mixing the mixture,
A method for producing a modified starch composition.
[5] A method for producing a mixed powder for deep-fried food batter, using the oil-and-fat modified starch composition obtained by the method according to [4].
[6] A method for producing a deep-fried food using the oil-and-fat modified starch composition obtained by the method according to [4] or the mixed powder for deep-fried food batter obtained by the method according to [5].

According to the present invention, when preparing a batter, fats and oils that are excellent in dispersibility in water, difficult to form lumps, have good binding properties with fried seeds, and can improve the texture of fried foods. A modified starch composition can be provided.

Hereinafter, embodiments for carrying out the present invention will be described.

[Fat modified starch composition]
The modified starch composition of the present invention contains modified starch, oil and emulsifier. In the present invention, the fat and oil and the emulsifier do not include those derived from the fat and oil modified starch. That is, the oil-and-fat modified starch composition of the present invention contains the oil and fat and the emulsifier in an outer ratio with respect to the oil-and-fat modified starch. When preparing a batter, the oil-and-fat modified starch composition of the present invention has excellent dispersibility in water, is difficult to form lumps, has good binding properties with fried seeds, and has a good texture of fried foods. Therefore, it is preferable to use an oil-processed starch composition for fried food batter.

[Fixed starch]
In the present invention, the modified starch is obtained by mixing starch and edible oil and fat, adhering the oil and fat to the surface of the starch, drying the starch arbitrarily, and aging it by heating (oil and fat processing).
The starch used as a raw material for the oil-processed starch is not particularly limited, and any starch generally used for food can be preferably used. For example, tapioca starch, horse bell starch, corn starch, wheat starch, rice. Select from starch, sweet potato starch, green bean starch, sago starch, etc., and unmodified starches of these waxy and hyamylose species, and modification treatments such as pregelatinization, etherification, esterification, cross-linking, and oxidation of the unmodified starch. Examples thereof include modified starch that has been subjected to one or more types of modification treatments. As the starch, only one of these may be used, or two or more of them may be used in combination.

The oil and fat that is the raw material of the oil-processed starch is not particularly limited, and any oil and fat that is generally used for food can be preferably used. Vegetable fats and oils such as perilla oil, corn oil, sunflower oil, cottonseed oil, sesame oil, olive oil, palm oil, rice oil, flaxseed oil, palm oil, fish oil, beef fat, pork fat (lard oil), chicken fat and other animal fats and oils. Examples thereof include mixed oils and fats in which two or more of these are combined, and processed oils and fats in which one or more of these oils and fats are subjected to a sorting operation, ester exchange, hydrogenation or other processing. As the oil and fat, only one of these may be used, or two or more thereof may be used in combination.

In the production of modified starch, the amount of fat and oil used is preferably 0.005 to 10 parts by mass, more preferably 0.01 to 1 part by mass with respect to 100 parts by mass of starch. Further, instead of the oil and fat, a crushed oil seed product obtained by crushing the oil seed before separating and refining the vegetable oil and fat may be used. In this case, the ratio of fats and oils to starch can be appropriately converted from the ratio of fats and oils contained in oil seeds.

The method of adhering the fat and oil to the surface of the starch is not particularly limited, and for example, a method of gradually adding the fat and oil while mechanically stirring the starch with a mixer or the like and stirring and mixing the starch, and uniformly dispersing the starch in the air flow. A known method such as a method of spraying oil or fat can be used.

The method for heat-aging the starch having the oil and fat adhered to the surface is not particularly limited, and a known method such as sealing the starch in a resin container and allowing it to stand in a constant temperature room can be used. Heat aging is usually carried out at 30 to 130 ° C. for about 1 hour to 25 days, but the heating temperature and aging time may be appropriately adjusted in consideration of the properties of the starch and fats and oils used and the state change during heat aging. can.

The above-mentioned oil-and-fat modified starch may be obtained by processing starch with oil and fat in the presence of the oil and fat and an optional component other than the oil and fat. As the above optional components, emulsifiers having various HLB values; enzyme preparations such as amylases, cellulase, lipase, lipoxygenase; protein materials such as wheat protein, egg white and / or egg yolk-derived egg protein, milk protein, soy protein, and green bean protein; Flour such as wheat flour, barley flour, rice flour, soybean flour; pH adjusters such as organic acid and its salt, ascorbic acid and its salt, and the like can be mentioned. Above all, the oil-and-fat modified starch is preferably a starch processed with oil and fat in the presence of the oil and fat and an emulsifier from the viewpoint of effectively suppressing the generation of lumps during the production of batter.

As the modified starch for fats and oils, commercially available starch can also be used. Examples of commercially available modified starches include Milfix D (manufactured by Oji Cornstarch Co., Ltd.), Starch for Batter BT-800 (manufactured by Sanwa Cornstarch Co., Ltd.), and Nisshoku Batter Starch # 500 (Nihon Shokuhin Kako Co., Ltd.). Made) and the like.

[Fat and oil]
The fats and oils contained in the fats and oils processed starch composition of the present invention are not particularly limited, and any fats and oils used for food can be preferably used, for example, soybean oil, rapeseed oil, safflower oil, and egoma. Vegetable oils such as oil, perilla oil, corn oil, sunflower oil, cottonseed oil, sesame oil, olive oil, palm oil, rice oil, flaxseed oil, palm oil, fish oil, beef oil, pork oil (lard oil), chicken oil and other animals Examples thereof include sex oils and fats, mixed oils and fats in which two or more kinds of these are combined, and processed oils and fats in which one or more of these oils and fats are subjected to a separation operation, ester exchange, hydrogenation and other processing treatments. As the oil and fat, only one of these may be used, or two or more thereof may be used in combination. The oil and fat is preferably one or more selected from soybean oil, rapeseed oil, sesame oil, palm oil, lard and a combination thereof, and one or more selected from soybean oil, rapeseed oil, sesame oil and a combination thereof. Is more preferable.

The fats and oils may be either solid fats and oils at room temperature or liquid fats and oils at room temperature, but it is preferable to use fats and oils that are liquid at room temperature in consideration of the time and effort required to make them liquid. Further, instead of the oil and fat, a crushed oil seed product obtained by crushing the oil seed before separating and refining the vegetable oil and fat may be used. In this case, the ratio of fats and oils to starch can be appropriately converted from the ratio of fats and oils contained in oil seeds.

〔emulsifier〕
In the present invention, the emulsifier refers to an amphipathic compound containing a lipophilic group (hydrophobic group) and a hydrophilic group in one molecule. Lipophilic groups have the property of being easily compatible with fats and oils, and hydrophilic groups have the property of being easily compatible with water. Emulsifiers are roughly classified into natural emulsifiers such as lecithin (derived from soybeans, egg yolks, etc.), saponins (derived from Kiraya, soybeans, etc.), casein sodium (derived from milk), and synthetic emulsifiers. Synthetic emulsifiers that can be used in foods have lipophilic groups composed of saturated fatty acids and / or unsaturated fatty acids having 8 to 22 carbon atoms, and hydrophilic groups composed of glycerin, polyglycerin, sucrose, propylene glycol, sorbitan and the like. .. The HLB value is a numerical value indicating the balance between the hydrophobicity and the hydrophilicity of the emulsifier. The emulsifier having a low HLB value is highly hydrophobic, and the emulsifier having a high HLB value is highly hydrophilic.

The emulsifier contained in the oil-processed starch composition of the present invention is not particularly limited, and any edible emulsifier can be preferably used, for example, glycerin fatty acid ester, polyglycerin fatty acid ester, and organic. Examples thereof include acid monoglyceride, organic acid diglyceride, sucrose fatty acid ester, propylene glycol fatty acid ester, sorbitan fatty acid ester, and lecithin. The emulsifier is preferably one or more selected from sucrose stearic acid ester, sucrose palmitic acid, glycerin fatty acid ester, propylene glycol fatty acid ester, lecithin, and a combination thereof. As the emulsifier, only one of these may be used, or two or more of them may be used in combination.
The HLB value of the emulsifier is not particularly limited, but is preferably 3 to 18.

[Manufacturing method of modified starch composition]
The method for producing the modified starch composition of the present invention is not particularly limited as long as the modified starch, the oil and the emulsifier can be uniformly mixed, but is previously referred to as a mixture of the modified starch and the emulsifier (hereinafter referred to as "fat-emulsifier mixture"). ) Is prepared, and the obtained oil-fat-emulsifier mixture is preferably gradually added to the modified starch and mixed. Specifically, the fat and oil and the emulsifier are put into a mixer and stirred until they become homogeneous to prepare a fat and oil-emulsifier mixture, and the fat and oil modified starch is put into another mixer and stirred while stirring to obtain the obtained fat and oil-emulsifier. It is preferable to gradually add the mixture and stir and mix until it becomes homogeneous to obtain an oil-processed starch composition. As the mixing (stirring) method, a mixer (ribbon mixer, nouter mixer, cascade mixer, drum mixer, V-shaped mixer, etc.) may be used, or manual mixing may be performed.

When a hydrophilic emulsifier having a high HLB value is used as the emulsifier, the emulsifier gradually precipitates during the preparation of the fat-emulsifier composition, and a density gradient of the emulsifier is generated in the fat. It is preferably used in the next step within 15 minutes. Even if the emulsifier has a density gradient in the fat and oil after being allowed to stand for 15 minutes or more, it can be mixed appropriately to eliminate the density gradient before use. Further, when preparing the fat-emulsifier mixture, it is preferable to heat the mixture to 30 to 80 ° C. to uniformly dissolve or disperse the emulsifier in the fat, but it may be prepared at room temperature.

In the production of the modified starch composition of the present invention, the mixing temperature of the modified starch and the oil-emulsifier mixture and the subsequent holding temperature may be room temperature (for example, 15 to 30 ° C.), and the modified starch is heat-aged. It may be a temperature corresponding to.

The content of the oil-fat-emulsifier mixture in the oil-and-fat modified starch composition of the present invention is 0.05 to 17 parts by mass with respect to 100 parts by mass of the oil-and-fat modified starch. If it is less than 0.05 parts by mass, the generation of lumps cannot be sufficiently suppressed at the time of batter preparation, and if it exceeds 17 parts by mass, the texture between the fried seeds and the batter becomes sticky. The content of the fat-emulsifier mixture in the modified starch composition is preferably 0.1 to 16 parts by mass, more preferably 0.5 to 15 parts by mass with respect to 100 parts by mass of the modified starch. It is more preferably 1 to 10 parts by mass.

From the viewpoint of suppressing the generation of lumps during the production of batter, the content of fat and oil in the modified starch composition is preferably 0.05 to 14 parts by mass with respect to 100 parts by mass of the modified starch. It is more preferably 08 to 12 parts by mass, and even more preferably 0.2 to 10 parts by mass.

Further, from the viewpoint of suppressing the generation of lumps during the production of the batter, the content of the emulsifier in the modified starch composition is preferably 3 to 350 parts by mass with respect to 100 parts by mass of the fat and oil, and is preferably 5 to 300 parts by mass. The amount is more preferably 11 to 233 parts by mass, and further preferably 11 to 233 parts by mass.

From the viewpoint of obtaining a fried food having an excellent texture, the content of fat and oil in the fat and oil-emulsifier mixture is preferably 13.5 parts by mass or less, preferably 12 parts by mass or less, based on 100 parts by mass of the modified starch. It is more preferably 10 parts by mass or less.

In the modified starch composition of the present invention, the content ratio of the fat and oil to the total amount of the fat and oil-emulsifier mixture is 22 to 97% by mass. If the content ratio of the above fats and oils is less than 22% by mass or more than 97% by mass, the generation of lumps cannot be sufficiently suppressed during the batter preparation. The content ratio of the fats and oils is preferably 25 to 95% by mass, more preferably 40 to 90% by mass, and even more preferably 50 to 80% by mass.

[Mixed powder for fried food batter]
The mixed powder for fried food batter of the present invention contains the above-mentioned modified starch composition. The mixed powder for fried food batter of the present invention is produced by using the above-mentioned oil-processed starch composition. The mixed powder for fried food batter may contain other components in addition to the oil-and-fat modified starch composition as long as the effects of the present invention are not impaired. Examples of the above other components include grain flour such as wheat flour, barley flour, durum wheat flour, rye flour, rice flour, soybean flour, green bean flour, and corn flour; tapioca starch, horse bell starch, corn starch, wheat starch, rice starch, and sweet potato. Starch, green bean starch, sago starch and the like, unmodified starches of these waxy and hyamylose species, and the unmodified starch are selected from modification treatments such as pregelatinization, etherification, esterification, cross-linking and oxidation 1. Modified starch that has undergone more than seed-modified treatment; thickening polysaccharides such as xanthan gum, locust bean gum, gellan gum, pectin, carrageenan, guar gum, tamarind gum, and arabic gum; cellulose derivatives such as methyl cellulose; wheat protein, egg protein, milk Protein materials such as protein, soybean protein, and green bean protein; sugars such as starch, fructose, lactose, sugar, and isomaltose; egg yolk, egg white, whole egg, powdered starch, and other egg-derived components. Ingredients: Milk ingredients such as starch, defatted starch, soybean starch; oils and fats such as starching, lard, margarine, butter, and liquid oil; emulsifiers; swelling agents; inorganic salts such as salt; preservatives; fragrances; spices; vitamins; calcium Examples thereof include auxiliary raw materials used for producing mixed starch for normal fried foods such as fortifiers such as starch.

The mixed flour for deep-fried foods of the present invention can be used as a batter mix for deep-fried foods, or can be used alone or mixed with flour such as wheat flour or starch, or sprinkled directly on fried seeds. It can also be used as a marinade mix by mixing it with a seasoning and optionally a flour such as wheat flour or starch.

〔Fried food〕
The fried food of the present invention is made by using the above-mentioned oil-and-fat modified starch composition or the above-mentioned mixed powder for fried food batter. The fried food of the present invention can be produced by a known method except that the above-mentioned oil-and-fat modified starch composition or the above-mentioned mixed powder for fried food batter is used. For example, using a deep-fried food that has been arbitrarily seasoned and / or dusted in advance, the above-mentioned mixed powder for deep-fried food and batter is dipped or adhered to a water-soluble batter solution for deep-fried food, and optionally breaded or coarsely crushed. Examples thereof include a method in which solid batter such as bread crumbs, hail, and dried noodles crushed to an appropriate size is attached and oiled in an oil tank preheated to 160 to 200 ° C. Instead of oiling, the battered fried seeds may be heated in a frying pan lightly oiled or oven-heated to obtain fried food-like food. The fried food batter liquid can be prepared, for example, by adding 50 to 500 parts by mass of water to 100 parts by mass of the modified starch composition for oil and fat and mixing them. Examples of the fried food include tempura, fried chicken, cutlet, fried food, fritters and the like.

The edible oil used for the above oil is not particularly limited, and for example, rapeseed oil, sesame oil, soybean oil, corn oil, red flower oil, olive oil, rice oil, cottonseed oil, sunflower oil, salad oil, olive oil, shortening, lard oil and the like. Can be mentioned.
The fried food is not particularly limited, and ingredients usually used as fried food can be used, and examples thereof include livestock meat, fish and shellfish, vegetables, and wild plants.

Hereinafter, the present invention will be described in more detail with reference to examples, but the present invention is not limited thereto.

[Production Example 1: Production of modified starch composition]
(1) 80 parts by mass of fat (Nisshin Salad Oil, Nisshin Oillio Group Co., Ltd., mixed oil of soybean oil and rapeseed oil) and 20 parts by mass of emulsifier (Ryoto Sugar Ester S-1670, manufactured by Mitsubishi Chemical Foods Co., Ltd.) A sucrose stearic acid ester, HLB value: 16) was mixed using a mixer (MX-X501, manufactured by Panasonic Corporation) until uniform at room temperature to prepare an oil-emulsifier mixture.
(2) Put 100 parts by mass of modified starch (Nissho Batter Starch # 500, manufactured by Nippon Foods Chemicals Co., Ltd.) into an FM type mixer (manufactured by Nippon Coke Industries Co., Ltd.) and stir the modified starch at room temperature. , 1 part by mass of the oil-fat-emulsifier mixture obtained in (1) is gradually added within 15 minutes after the oil-fat-emulsifier mixture is prepared, and stirred and mixed until uniform to prepare a modified starch composition. did.

[Manufacturing example 2: Production of fried food (pork cutlet)]
(1) Using a three-one motor (manufactured by Shinto Kagaku Co., Ltd., using a stirring rod with a stirring blade cage cross attached to the tip) for 100 parts by mass of the oil-processed starch composition obtained in Production Example 1 and 300 parts by mass of cold water. A batter solution for deep-fried food was prepared by stirring and mixing at 1200 rpm for 3 minutes.
(2) 100 g of pork lumps having a thickness of 1.5 cm were evenly covered with the fried food batter solution obtained in (1), and raw bread crumbs were evenly adhered to prepare battered fried seeds. When the fried seeds were weighed (n = 10) immediately after the batter coating and immediately after the bread crumbs adhered, the averages were 110 g and 125 g, respectively.
(3) The fried seeds with batter of (2) were put into an oil tank in which cooking oil was preheated to 170 ° C., and the oil was squeezed for 5 minutes including inversion to obtain pork cutlet.

[Evaluation Example 1: Dispersibility of modified starch composition]
When the powder is dissolved in water, lumps are formed if the dispersibility of the powder is poor. By quantifying the formed lumps, the dispersibility of the powder in water can be evaluated.
Pass the fried food batter liquid obtained in Production Example 2 (1) through a mesh with an opening of 1 mm, thoroughly wipe off the fried food batter liquid that has passed through the mesh and adhered to the bottom of the mesh with a rubber spatula, and put the mesh on a precision balance. It was put on and weighed. The weight of the fried food batter (dama) that does not pass through the mesh was calculated by subtracting the weight of the unused mesh. The dispersibility of the oil-processed starch composition in water is evaluated by calculating the lump ratio by dividing the weight of the fried food batter that does not pass through the mesh by the weight of the total amount of the fried food batter liquid supplied to the mesh. did. For example, when 400 g of fried food batter liquid is passed through a mesh and 80 g of fried food batter that does not pass through the mesh is present, the ratio of lumps is set to 20%.

[Evaluation example 2: Evaluation of texture of pork cutlet]
The oiled tonkatsu was raised in an oil draining vat, drained, cut into pieces of about 2 cm in the lateral direction, evaluated by 10 skilled panelists according to the following evaluation table 1, and the average score was calculated.
Evaluation table 1 Texture evaluation

[Evaluation example 3: Evaluation of batter binding]
The fried pork cutlet was raised in an oil draining vat, drained, cut to a width of about 2 cm in the lateral direction, and the degree of peeling of the adhesive portion between the pork and the garment was visually confirmed and evaluated according to the following evaluation table 2. In addition, each test group was evaluated using 10 pork cutlets, and the case where the batter peeling (the surface area of the pork in the part where the batter was peeled off with respect to the total surface area of the pork) was less than 10% was accepted.
Evaluation table 2 Cohesiveness evaluation

[Test Example 1: Examination of the ratio of modified starch and oil-emulsifier mixture]
Tonkatsu was produced according to Production Examples 1 and 2 except that the content ratio of the fat and oil to the total amount of the fat and oil and the emulsifier was fixed at 80% by mass and the blending amount of the fat and oil-emulsifier mixture was as shown in Table 1 below. , Evaluation examples 1 to 3 were evaluated. The results are shown in Table 1. The * mark indicates the amount (parts by mass) of the fat and the emulsifier added in the fat-emulsifier mixture with respect to 100 parts by mass of the modified starch.

From Table 1, in Comparative Example 1 in which only the oil-and-fat modified starch was used, the proportion of lumps exceeded 15%, and the dispersibility in water was poor. On the other hand, when a modified starch composition containing an oil / fat / emulsifier mixture was used, the proportion of lumps decreased as the blending amount of the oil / fat / emulsifier mixture increased, and in Example 6 in which 15 parts by mass was added, most of the lumps were present. It did not occur. In Comparative Example 2 in which the amount of the oil-fat-emulsifier mixture was large, the occurrence of lumps was suppressed, but the texture between the clothes and the pork was poor. As for the binding property of the batter to pork, the batter was less peeled off in both the examples and the comparative examples, and both were at the acceptable level.

[Test Example 2: Examination of the ratio of fat and emulsifier in the fat-emulsifier mixture]
Tonkatsu was produced in the same manner as in Example 3 except that the ratio of fat and emulsifier in the fat-emulsifier mixture was as shown in Tables 2 and 3 below (fat-emulsifier with respect to 100 parts by mass of modified starch). The mixture was evaluated according to 1 part by mass) and Evaluation Examples 1 to 3. The results are shown in Tables 2 and 3.

From Tables 2 and 3, Comparative Example 3 in which only the oil and fat was added to the modified starch and Comparative Example 6 in which only the emulsifier was added to the modified starch in the oil and fat slightly suppressed the proportion of lumps as compared with Comparative Example 1 in which nothing was added. However, it did not reach the passing level. In Comparative Example 4 in which the content ratio of fat and oil in the fat-emulsifier mixture is 99% by mass and Comparative Example 5 in which the content ratio of fat and oil is 20%, the ratio of lumps is suppressed as compared with Comparative Example 3, but the ratio of lumps is still high. It exceeded 10%, and the dispersibility of the modified starch composition in water was poor. On the other hand, in Example 7 in which the content ratio of the fat and oil in the fat and oil-emulsifier mixture is 95% by mass, the ratio of lumps is 10% or less, and as the content ratio of the fats and oils decreases, the ratio of lumps decreases and the content ratio of the fats and oils increases. When it was 70% by mass (Example 10), the proportion of lumps was the smallest. Further, when the content ratio of fats and oils was further reduced, the ratio of lumps increased, but all of them were at the passing level (Examples 11 and 12).

[Test Example 3: Examination of types of fats and oils in a fat and oil-emulsifier mixture]
Tonkatsu was produced in the same manner as in Example 3 except that the types of oils and fats used in the production of the oil and fat-emulsifier mixture were as shown in Table 4 below, and evaluated according to Evaluation Examples 1 to 3. The fats and oils (palm oil and lard oil) solid at room temperature were used in a state of being completely melted by heating. The results are shown in Table 4.

From Table 4, regardless of the type of fat and oil, the texture of pork cutlet and the binding property of batter to pork are well maintained, and the occurrence of lumps when preparing batter is effectively suppressed. I was able to.

[Test Example 4: Examination of the type of emulsifier in a fat-emulsifier mixture]
Tonkatsu was produced in the same manner as in Example 3 except that the types of emulsifiers used in the production of the oil-fat-emulsifier mixture were as shown in Table 5 below, and evaluated according to Evaluation Examples 1 to 3. The emulsifiers 1 to 7 shown in Table 5 are as follows.
Emulsifier 1: Ryoto Sugar Ester S-1670 (HLB value: 16) manufactured by Mitsubishi Chemical Foods Co., Ltd.
Emulsifier 2: Ryoto Sugar Ester S-1170 (HLB value: 11) manufactured by Mitsubishi Chemical Foods Co., Ltd.
Emulsifier 3: Ryoto Sugar Ester S-370 (HLB value: 3) manufactured by Mitsubishi Chemical Foods Co., Ltd.
Emulsifier 4: Ryoto Sugar Ester P-1670 (HLB value: 16) manufactured by Mitsubishi Chemical Foods Co., Ltd.
Emulsifier 5: Sunsoft Q-185SP manufactured by Taiyo Kagaku Co., Ltd. (HLB value: 4.5)
Emulsifier 6: Riken Vitamin Co., Ltd., Rikemar PS-100 (HLB value: 3.7)
Emulsifier 7: Sanrecithin A-1 manufactured by Taiyo Kagaku Co., Ltd.
Emulsifiers 1 to 3 are sucrose stearic acid esters, emulsifier 4 is sucrose palmitate, emulsifier 5 is glycerin fatty acid ester, emulsifier 6 is propylene glycol fatty acid ester, and emulsifier 7 is. , Emulsifier.

From Table 5, regardless of the type of emulsifier, the texture of pork cutlet and the binding property of batter to pork are well maintained, and the generation of lumps when preparing batter is effectively suppressed. I was able to.

[Test Example 5: Examination of types of modified starch]
Tonkatsu was produced in the same manner as in Example 3 except that the types of modified starch were as shown in Table 6 below (the content ratio of fat and oil in the fat and oil-emulsifier mixture was 80% by mass), and Evaluation Examples 1 to 1 to It was evaluated according to 3. The results are shown in Table 6. The oil-and-fat modified starches 1 to 5 shown in Table 6 are as follows.
Oil-processed starch 1: Nihon Shokuhin Kako Co., Ltd., Nissho Batter Starch # 500 (without emulsifier)
Oil-processed starch 2: Made by Oji Corn Starch Co., Ltd., Milfix D (without emulsifier)
Oil-processed starch 3: Made by Tokai Dextrin Co., Ltd., OC-2 (without emulsifier)
Oil-processed starch 4: Nihon Shokuhin Kako Co., Ltd., Nissho Batter Starch # 200N (containing emulsifier)
Oil-processed starch 5: Sanwa Cornstarch Co., Ltd., starch for batter BT-800 (containing emulsifier)

From Table 6, no matter which oil-processed starch is used, the pork cutlet obtained by adding the oil-fat-emulsifier mixture to dissolve the oil-and-fat modified starch composition in water to suppress the generation of lumps when preparing the batter. The texture of the batter and the binding property of the batter to the pork were well maintained.
The oil-processed starches 4 and 5 were produced using an emulsifier, and in Comparative Examples 9 and 10 using these alone (without adding the oil-emulsifier mixture), they were produced without using an emulsifier. Although the generation of lumps was suppressed as compared with Comparative Examples 1, 7 and 8 in which the oil-processed starches 1 to 3 were used alone, the acceptance level was not reached. On the other hand, in Examples 26 and 27 in which the oil-and-fat-modified starch mixture was added to the oil-and-fat modified starch 4 and 5 to prepare the oil-and-fat modified starch composition, the occurrence of lumps was as low as less than 7%.

Claims (6)

Contains modified starch, fats and emulsifiers,
The content ratio of the fat and oil to the total amount of the fat and oil and the emulsifier is 22 to 97% by mass.
The total amount of the fat and oil and the emulsifier is 0.05 to 17 parts by mass with respect to 100 parts by mass of the modified starch.
Oil-processed starch composition. A mixed powder for fried food batter containing the oil-and-fat modified starch composition according to claim 1. A fried food made by using the oil-and-fat modified starch composition according to claim 1 or the mixed powder for fried food batter according to claim 2. The step of mixing the fat and the emulsifier to obtain the fat-emulsifier mixture containing 22 to 97% by mass of the fat and oil, and mixing 0.05 to 17 parts by mass of the fat-emulsifier mixture with 100 parts by mass of the modified starch. Including the process of
A method for producing a modified starch composition. A method for producing a mixed powder for deep-fried food batter, using the oil-and-fat modified starch composition obtained by the method according to claim 4. A method for producing a deep-fried food using the oil-and-fat modified starch composition obtained by the method according to claim 4 or the mixed powder for deep-fried food batter obtained by the method according to claim 5.