JP2023090136A - Methods for producing processed starch and fried food - Google Patents

Abstract

To provide a method for producing an oil-and-fat processed starch capable of maintaining a soft texture when used as a coating material for fried food, and a method for producing fried food using the oil-and-fat processed starch.SOLUTION: A method for producing an oil-and-fat processed starch comprises: (1) a step of using bleached starch or unbleached starch as starch and treating a slurry obtained by mixing the starch and water with hot water; (2) a step of cooling the slurry obtained in the hot water treatment step; (3) a step of dehydrating and drying the slurry obtained in the cooling step to obtain starch; (4) a step of adding and mixing fat and oil to the starch; and (5) when unbleached starch is used, the method includes a step of bleaching the starch before the hot water treatment step or after the dehydrating and drying step, and does not perform the bleaching step when bleached starch is used as the starch.SELECTED DRAWING: Figure 1

Description

TECHNICAL FIELD The present invention relates to a method for producing an oil- and fat-processed starch that can maintain a soft texture when used as a coating material for deep-fried food. Another object of the present invention is to provide a method for producing fried food using the oil-processed starch obtained by the above method.

It is known that the use of oil-processed starch as a coating material for deep-fried food makes it possible to obtain an ideal bond between the dough (ingredient) and the coating, and to obtain a crunchy and fragrant texture. The starch used as a raw material for the oil-processed starch used in this technology includes phosphate cross-linked starch treated with phosphorus oxychloride (Patent Document 1) and cross-linked starch with specified solubility (Patent Document 2). There is

Coating materials for deep-fried food using such oil-processed starches are characterized by good adhesion between the dough and the coating, and a crunchy and hard texture, and are widely used in the production of mixed flour. .
On the other hand, recently, due to changes in tastes, foods with a pleasant and soft texture have come to be preferred. This trend is also seen in fried food coating materials, and it is becoming difficult to meet consumer needs with conventional hard and crisp textures alone.

Japanese Patent No. 4739459 Japanese Patent No. 4530639

Therefore, the object of the present invention is to provide an oil-and-fat-processed starch that, when used as a coating material for deep-fried food, can provide an ideal bond between the dough (ingredient) and the coating, and provides a soft texture. That's what it is.

Therefore, the present inventors investigated the factors that affect the texture of the coating material for fried food, and found that the moisture content of the coating (batter layer + outer layer) after oil preparation depends on the starch used as the raw material for the oil-processed starch. It was found that the amount was greatly different, and the texture of the clothes was greatly different as a result.
That is, when the moisture content of the batter is as low as 30-34% by mass, the texture is hard and crisp, and when the moisture content is high as 35-50% by mass, the hard texture of the batter is improved and the food is soft and soft. I was able to confirm that it was a feeling.

When a conventional oil-processed starch is used, the moisture content of the batter is 30 to 34% by mass, and good binding can be obtained between the batter and the batter. However, in this case, as described above, the texture of the batter becomes hard, and addition of an emulsifier or polysaccharide thickener is required to improve the texture.
On the other hand, when a conventional oil-processed starch with a moisture content of 35 to 50% by mass is used, the texture of the coating is soft and has a good mouthfeel, but the high moisture content has an effect. As a result, a phenomenon called so-called peeling occurred in which good binding between the seed and the coating was not obtained, and the commercial value could not be increased.

Therefore, as a result of repeated investigations, it was found that when the starch processed with oil and fat obtained from the raw material starch that has been subjected to hot water treatment at a predetermined temperature and then cooled at a predetermined temperature is used as a coating material for fried food, the moisture content is kept constant. The inventors have found that it is possible to obtain a deep-fried food having an excellent batter having binding properties and a soft texture while maintaining the amount, and have completed the present invention.

The present invention includes the following inventions.
1. A hot water treatment step of using bleached starch or unbleached starch as starch and heating a slurry of starch and water in a hot water bath at 40 to 70 ° C. for 30 to 120 minutes;
(2) a cooling step of cooling the slurry obtained in the hot water treatment step at 20 to 40° C. for 60 to 180 minutes;
(3) a dehydration drying step to obtain starch by dehydrating and drying the slurry obtained in the cooling step;
(5) When unbleached starch is used as the starch, before the hot water treatment step or after the dehydration drying step, a bleaching agent is added to the slurry of starch and water for reaction, and then neutralized. and including a bleaching process of dehydration and drying,
When bleached starch is used as the starch, a method for producing an oil-processed starch without performing the bleaching step.
2. 2. The production method according to the preceding item 1, wherein the bleached starch is obtained by adding a bleaching agent to a slurry of starch and water, reacting it, neutralizing it, and dehydrating and drying it.
3. 3. The production method according to the preceding item 1 or 2, comprising a step of heating and maturing the oil-and-fat processed starch obtained in the mixing step at 90 to 150° C. for 1 hour to 7 days.
4. 4. The production method according to any one of the preceding items 1 to 3, wherein the starch is at least one selected from the group consisting of sweet potato starch, tapioca starch and corn starch.
5. A step of preparing the oil-and-fat processed starch obtained by the production method according to any one of the preceding Items 1 to 4;
A step of preparing a fried food coating containing the oil-processed starch, and a step of applying the fried food coating to the ingredients and then performing a frying treatment.
A method for producing fried foods comprising:

According to the method for producing the oil-and-fat processed starch of the present invention, when used as a coating material for deep-fried food, an ideal binding between the dough (ingredient) and the coating can be obtained, and a soft texture can be obtained. A modified starch is obtained. Moreover, according to the method for producing fried food of the present invention, fried food with good adhesion between the dough (ingredients) and batter and soft texture can be obtained.

4 is a photograph showing a specific example of adhesiveness evaluation in Examples and Comparative Examples.

[Method for producing oil-processed starch]
<Hot water treatment process>
The hot water treatment step is a step of heating a slurry of starch and water in a hot water bath at 40 to 70° C. for 30 to 120 minutes.
(starch)
In the present invention, bleached starch or unbleached starch is used as raw material starch.
The unbleached starch is not particularly limited as long as it can be used as food. Examples include corn starch, tapioca starch, rice starch, wheat starch, potato starch, sweet potato starch, mung bean starch, potato starch, arrowroot starch, bracken starch, sago starch, lotus starch and the like. Sweet potato starch, tapioca starch, corn starch and the like are particularly preferred.
Bleached starch is starch obtained by bleaching the aforementioned unbleached starch. A commercially available bleached starch can be used as the bleached starch. In that case, the below-mentioned bleaching process becomes unnecessary. Bleached starch is starch that has been treated by adding hypochlorites to an alkaline starch suspension. Unlike oxidized starch, which is treated in the same way, the content of carboxyl groups introduced is 0.10% or less. It is a starch that has not undergone any processing that significantly changes its physical properties.
(slurry)
A slurry can be prepared by mixing water and starch.
The content of starch in the slurry is preferably 20-60 mass %, more preferably 40-50 mass %.
The temperature of the warm water is preferably 40-65°C, more preferably 50-60°C.
The heating time is preferably 45 to 75 minutes, more preferably 50 minutes to 1 hour.

<Cooling process>
The cooling step is a step of cooling the slurry obtained in the hot water treatment step at 20 to 40° C. for 60 to 180 minutes. The cooling temperature is preferably 25-35°C, more preferably 27-32°C. The cooling time is preferably 90-150 minutes, more preferably 100-120 minutes.
The present invention is characterized by performing a cooling step. The cooling process reduces swelling of the starch and reduces the water absorption of the resulting oil-processed starch. As a result, when used as a coating for fried food, the resulting fried food has excellent binding properties and a soft texture. .

<Dehydration drying process>
The dehydration drying step is a step of dehydrating and drying the slurry obtained in the cooling step to obtain starch. There are no particular restrictions on the dehydration and drying methods, and any method may be used as long as it can reduce the water content to 60% or less in dehydration and 15% or less in drying without changing the properties of the starch.

<Bleaching process>
If commercially available bleached starch is used as the starch, the bleaching step becomes unnecessary.
In the bleaching step, when unbleached starch is used as the raw material starch, before the hot water treatment step or after the dehydration drying step, a bleaching agent is added to a slurry of a mixture of starch and water and reacted. It is a process of mixing, dehydrating and drying.

Hypochlorous acid or its salts as a bleaching agent. Salts of hypochlorous acid include sodium hypochlorite, potassium hypochlorite, and calcium hypochlorite.
The reaction is preferably carried out in a temperature range in which starch does not gelatinize and in an alkaline state (pH 7-12). Neutralization is preferably carried out at pH 4.0 to 5.0 using sodium hydroxide, sulfuric acid, or the like.
There are no particular restrictions on the dehydration and drying methods, and any method may be used as long as it can reduce the water content to 60% or less in dehydration and 15% or less in drying without changing the properties of the starch.

<Mixing process>
A mixing process is a process which adds fats and oils to starch, mixes them, and adheres fats and oils to starch. A mixing process is a process of adding fats and oils to the starch obtained by the dehydration-drying process or the bleaching process, and obtaining an oil-processed starch.
Examples of fats and oils include fats and oils recognized as edible, prepared oils, mixtures thereof, and the like. Cottonseed oil, sesame oil, rapeseed oil, peanut oil, olive oil, palm oil, coconut oil, beef tallow, lard, chicken fat, mutton fat, whale oil, fish oil and the like. Safflower oil, sunflower oil and the like are particularly preferred. The above oils and fats may be used singly or in combination of multiple types.

The amount of fats and oils added to starch is preferably 0.01 to 5 parts by mass, more preferably 0.03 to 2 parts by mass, based on 100 parts by mass of starch. If the content is less than 0.01 parts by mass, the fats and oils will not adhere sufficiently to the surface of the starch particles, and the effect of improving the properties of the starch will tend to be weakened. On the other hand, if the amount of fat added to starch exceeds 5 parts by mass relative to starch, the powder flowability of starch tends to deteriorate, workability tends to deteriorate, and the smell of fat itself becomes strong, adversely affecting the taste of food. tend to affect

The method of adding fats and oils to starch is not particularly limited as long as the method is capable of dispersing the fats and oils in starch.

An emulsifier may be added to the starch along with the fat. Examples of emulsifiers include glycerin fatty acid esters, polyglycerin fatty acid esters, organic acid monoglycerides, sorbitan fatty acid esters, propylene glycol fatty acid esters, sucrose fatty acid esters and lecithin. A combination of these may also be used. When an emulsifier is added, the amount added is preferably 10 to 1,000 parts by mass, more preferably 20 to 500 parts by mass, based on 100 parts by mass of oil.

<Aging process>
It is preferable to ripen the oil-processed starch obtained by the mixing step. A maturation process is a process which fixes fats and oils to starch.
Aging is preferably carried out by heating the oil-processed starch at 80 to 150° C. for 1 hour to 7 days.
In the aging process, it is necessary to set conditions so that excessive decomposition of starch does not occur. The heating temperature is preferably 90-130°C, more preferably 100-120°C. The heating time is preferably 1 hour to 3 days, more preferably 1 to 5 hours.

Aging treatment is carried out by putting a mixture of starch, oil and other raw materials such as an emulsifier, etc., into various reactors, extruders, dryers, tanks, containers, packaging materials, etc., and heating it at room temperature (10 ° C. , preferably 15° C.) or higher for a certain period of time. If the temperature is above room temperature, the treatment proceeds, and if the temperature is high, the time required for aging is shortened. In other words, the aging treatment can be performed by allowing to stand at room temperature or higher, and the aging treatment (heat aging treatment) can be performed at a higher temperature for a shorter time by heating.
In the aging process, it is necessary to set conditions so that excessive decomposition of starch does not occur. The aging temperature is preferably 90°C to 150°C, more preferably 100°C to 120°C. The aging time may be shorter as the temperature is higher, preferably 1 hour to 3 days, more preferably 1 to 5 hours.

[Method for producing deep-fried food]
The oil-and-fat processed starch obtained by the production method of the present invention can be used for producing fried foods.
(1) a step of preparing the oil-processed starch obtained by the production method of the present invention;
(2) a step of preparing a fried food coating material containing the oil-processed starch;
can be manufactured by

<Preparation of oil-processed starch>
Fats-and-oils processed starch can prepare what was manufactured as mentioned above.

<Preparation of fried food coating material>
The fried food coating (batter liquid) can be produced by mixing the oil-processed starch and water.
The amount of water is preferably 150 to 400 parts by mass, more preferably 200 to 300 parts by mass, per 100 parts by mass of the oil-processed starch.
In addition to the oil-and-fat-processed starch of the present invention, the coating materials for fried foods include, for example, grain flour such as wheat flour, corn flour, and soybean flour, starch, swelling agents, whole eggs, egg whites and other processed products thereof, emulsifiers, and thickeners. Viscous agents, salt, sugars, spices and the like may be blended.

<Boiler processing>
After the deep-fried food coating material is attached to the ingredients, they are subjected to a frying process.
Ingredients include raw materials such as fried chicken, tempura, fried Tatsuta, fried chicken, chicken cutlet, pork cutlet, beef cutlet, mince cutlet, croquette, fried shrimp, squid rings, fritters, etc., such as meat and fish.

Examples of oils and fats used for frying include oils and fats recognized as edible, prepared oils, mixtures thereof, and the like. Soybean oil, corn oil, cottonseed oil, sesame oil, rapeseed oil, peanut oil, olive oil, palm oil, coconut oil, beef tallow, lard, chicken fat, mutton fat, whale oil, fish oil, fractionated oil, deodorized oil, heating oil, Examples include processed oils and fats such as transesterified oils. Perilla oil and safflower oil are preferably used in view of the performance of the oil-processed starch. The above oils and fats may be used singly or in combination of multiple types.
Fried foods include fried chicken, tempura, fried Tatsuta, fried chicken, chicken cutlet, pork cutlet, beef cutlet, mince cutlet, croquette, fried shrimp, squid rings, fritters, and the like.
Furthermore, the oil-and-fat-processed starch of the present invention can be used as meat paste products (ham, chicken nuggets, sausages, hamburgers, meatballs, dumplings, shumai, cabbage rolls, kamaboko, deep-fried satsuma, hanpen, tsumire, fish sausage, chikuwa, etc.), It can also be used for foods such as processed meat products (ham, bacon, steak, roast beef, etc.), noodles, and bread.

EXAMPLES The present invention will be described in detail below with reference to Examples, but the present invention is not limited to these Examples.

The evaluation of the texture, the binding property of the batter, and the water content of the batter in the examples was carried out by the following methods.
<Texture evaluation>
As for texture, the texture of fried food (pork cutlet) was evaluated. Evaluation was carried out by five panelists, and the evaluation was discussed among the panelists.

<Binding property>
After frying, the pork cutlet was left for 10 minutes, cut into 3 cm wide pieces, and the adhesion of the coating was confirmed. The binding properties were evaluated according to the following criteria. A specific example of evaluation is shown in FIG. Five panelists evaluated, the evaluation was discussed among the panelists, and finally the evaluation was determined. Table 1 shows the results.
◎: Very good 〇: Good ×: There is peeling and there is no binding

<Moisture content of clothes>
After confirming the binding of the batter, the batter was peeled off from the meat and cut into pieces of 3×3 cm. The water content of the cut batter samples was measured with a ket moisture meter (using an infrared moisture meter F-240 manufactured by kett). The water content is shown in Table 1 as the average value of the samples measured three times.

<Example 1> Sample 1
(Bleaching process)
Water was added to the sweet potato starch to obtain a slurry containing 45% by mass of the sweet potato starch. After heating this slurry to 30° C., 0.1 part by mass of bleached powder (calcium hypochlorite) was added to 100 parts by mass of dry weight of sweet potato starch and reacted for 2 hours. After neutralizing to 6, it was washed with water and dried to obtain bleached starch of sweet potato (hot water treatment step).
Water was added to this bleached starch to obtain a slurry containing 35% by mass of bleached starch. This slurry was treated in a constant temperature bath heated to 60° C. for 1 hour.
(Cooling process)
The slurry was then cooled to 30°C for 2 hours.
(Dehydration drying process)
After that, dehydration and drying were performed to obtain starch.
(Mixing process)
0.1 part by mass of safflower oil was added to 100 parts by mass of the obtained starch to obtain a uniformly mixed mixture.
(Aging process)
The mixture obtained in the mixing step was heated at 120° C. for 3 hours to obtain Sample 1.

(Production of fried foods)
100 g of sample 1, 0.5 g of guar gum and 200 g of cold water were stirred with a mixer to prepare a coating material for fried food (batter liquid). As an ingredient, 100 g of pork loin for pork cutlet was prepared, and the pork was immersed in a batter liquid, then coated with bread crumbs in that order, and left to stand for 5 minutes. Thereafter, fried (oil-conditioned) pork cutlets were produced at 170°C for 4 minutes, and the texture, the adhesion of the coating, and the moisture value of the coating were evaluated. Table 1 shows the results.

<Example 2> Sample 2
(Bleaching process)
Water was added to tapioca starch to prepare a slurry containing 45% by mass of tapioca starch.
After heating this slurry to 40° C., 0.1 part by mass of sodium hypochlorite is added to 100 parts by mass of the dry weight of tapioca starch, reacted for 2 hours, and then sodium hydroxide and sulfuric acid are added to pH 4.6. After neutralization, it was washed with water and dried to obtain bleached starch.
(Hot water treatment process)
Water was added to this bleached starch to obtain a slurry containing 35% by mass of bleached starch. This slurry was treated in a constant temperature bath heated to 60° C. for 1 hour.
(Cooling process)
The slurry was then cooled to 30°C for 2 hours.
(Dehydration drying process)
After that, dehydration and drying were performed to obtain starch.
(mixing step),
0.1 part by mass of safflower oil was added to 100 parts by mass of the starch obtained and uniformly mixed to obtain a mixture.
(Aging process)
The mixture obtained in the mixing step was heated at 120° C. for 3 hours to obtain Sample 2.

(Production of fried foods)
A fried food (pork cutlet) was produced in the same manner as in Example 1 except that Sample 2 was used instead of Sample 1, and texture, adhesion of the coating and moisture value of the coating were evaluated. Table 1 shows the results.

<Comparative Example 1> Comparative Sample 1
(Bleaching process)
Water was added to the sweet potato starch to obtain a slurry containing 45% by mass of the sweet potato starch. After heating this slurry to 30° C., 0.1 part by mass of bleached powder (calcium hypochlorite) was added to 100 parts by mass of dry weight of sweet potato starch and reacted for 2 hours. After neutralization to 3, it was washed with water and dried to obtain bleached starch of sweet potato.
(Hot water treatment process)
Water was added to this bleached sweet potato starch to obtain a slurry containing 35% by mass of bleached sweet potato starch. This slurry was treated in a constant temperature bath heated to 60° C. for 1 hour.
(Dehydration drying process)
After that, dehydration and drying were performed to obtain warm-water-treated bleached sweet potato starch.
(Mixing process)
0.1 part by mass of safflower oil was added to 100 parts by mass of the starch obtained and uniformly mixed to obtain a mixture.
(Aging process)
The mixture obtained in the mixing step was heated at 120° C. for 3 hours to obtain Comparative Sample 1.

(Production of fried food)
A fried food (pork cutlet) was produced in the same manner as in Example 1 except that Comparative Sample 1 was used instead of Sample 1, and the texture, the adhesion of the coating, and the moisture value of the coating were evaluated. Table 1 shows the results.

<Comparative Example 2> Comparative Sample 2
(Bleaching process)
Water was added to the sweet potato starch to obtain a slurry containing 45% by mass of the sweet potato starch. After heating this slurry to 30° C., 0.1 to 0.2 parts by mass of bleaching powder (calcium hypochlorite) is added to 100 parts by mass of dry weight of sweet potato starch, reacted for 2 hours, and diluted with sulfuric acid. was added and neutralized to pH 4.3, washed with water and dried to obtain bleached starch of sweet potato.
(Mixing process)
0.1 part by mass of safflower oil was added to 100 parts by mass of the starch obtained and uniformly mixed to obtain a mixture.
(Aging process)
The mixture obtained in the mixing step was heated at 120° C. for 3 hours to obtain comparative sample 2.

(Production of fried food)
A fried food (pork cutlet) was produced in the same manner as in Example 1 except that Comparative Sample 2 was used instead of Sample 1, and texture, adhesion of the coating and moisture value of the coating were evaluated. Table 1 shows the results.

<Comparative Example 3> Production of Comparative Sample 3 (hot water treatment step)
Water was added to the sweet potato starch to obtain a slurry containing 35% by mass of the sweet potato starch. This slurry was heated in a constant temperature bath heated to 60° C. for 1 hour.
(Mixing process)
0.1 part by mass of safflower oil was added to 100 parts by mass of the starch obtained and uniformly mixed to obtain a mixture.
(Aging process)
The mixture obtained in the mixing step was heated at 120° C. for 3 hours to obtain Comparative Sample 3.

(Production of fried foods)
A fried food (pork cutlet) was produced in the same manner as in Example 1 except that Comparative Sample 3 was used instead of Sample 1, and the texture, the adhesion of the coating, and the moisture value of the coating were evaluated. Table 1 shows the results.

<Comparative Example 4> Comparative Sample 4
(Bleaching process)
Water was added to tapioca starch to prepare a slurry containing 45% by mass of tapioca starch. After heating this slurry to 40° C., 0.1 part by mass of sodium hypochlorite is added to 100 parts by mass of the dry weight of tapioca starch and reacted for 2 hours. After neutralizing to 6, it was washed with water and dried to obtain bleached tapioca starch.
(Mixing process)
0.1 part by mass of safflower oil was added to this bleached tapioca starch and uniformly mixed to obtain a mixture.
(Aging process)
The mixture obtained in the mixing step was heated at 120° C. for 3 hours to obtain Comparative Sample 4. The same methods as in Example 1 were used to evaluate the adhesiveness and moisture content of the coating. Table 1 shows the results.

(Production of fried foods)
A fried food (pork cutlet) was produced in the same manner as in Example 1 except that Comparative Sample 4 was used instead of Sample 1, and the texture, the adhesion of the coating and the moisture value of the coating were evaluated. Table 1 shows the results.

<Comparative Example 5> Comparative Sample 5
A fried food (pork cutlet) was produced in the same manner as in Example 1 except that a commercially available oil-processed starch (product name: Sanas Bind A, manufactured by Sanas Co., Ltd.) made from phosphate cross-linked tapioca starch was used instead of Sample 1. , texture, batter adhesion and batter moisture value were evaluated. Table 1 shows the results.

<Comparative Example 6> Comparative Sample 6
A fried food (pork cutlet) was produced in the same manner as in Example 1, except that instead of Sample 1, a commercially available oil-processed starch made from acetylated tapioca starch (product name: Azami 7, manufactured by Asahi Chemical Industry Co., Ltd.) was used. , texture, batter adhesion and batter moisture value were evaluated. Table 1 shows the results.
The steps of Example 1 to Comparative Example 6 are summarized in Table 1. "Yes" in Table 1 indicates that the step was performed, and "No" indicates that the step was not performed.

Claims (5)

(1) A hot water treatment step of using bleached starch or unbleached starch as starch and heating a slurry of starch and water in a hot water bath at 40 to 70 ° C. for 30 to 120 minutes,
(2) a cooling step of cooling the slurry obtained in the hot water treatment step at 20 to 40° C. for 60 to 180 minutes;
(3) a dehydration drying step to obtain starch by dehydrating and drying the slurry obtained in the cooling step;
(5) When unbleached starch is used as the starch, before the hot water treatment step or after the dehydration drying step, a bleaching agent is added to the slurry of starch and water for reaction, and then neutralized. and including a bleaching process of dehydration and drying,
When bleached starch is used as the starch, a method for producing an oil-processed starch without performing the bleaching step. 2. The production method according to claim 1, wherein the bleached starch is obtained by adding a bleaching agent to a slurry of starch and water, reacting it, neutralizing it, and dehydrating and drying it. The production method according to claim 1 or 2, further comprising a step of heating and maturing the oil-and-fat processed starch obtained in the mixing step at 90 to 150°C for 1 hour to 7 days. The production method according to any one of claims 1 to 3, wherein the starch is at least one selected from the group consisting of sweet potato starch, tapioca starch and corn starch. A step of preparing the oil-processed starch obtained by the production method according to any one of claims 1 to 4,
A step of preparing a fried food coating containing the oil-processed starch, and a step of applying the fried food coating to the ingredients and then performing a frying process.
A method for producing fried foods comprising:

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