JP3943994B2 - Microwave cooking materials - Google Patents

Description

【００２１】
【表２】

【００２２】
実施例３〜１３、比較例４〜１０
イモに小麦粉の打ち粉をふり、これを小麦粉９０重量部、供試澱粉１０重量部、ベーキングパウダー１．５重量部および水１５０重量部からなるバッター液につけ、１７０℃で３分間油ちょうしてイモ天ぷらを得た。得られたイモ天ぷらを３０分間冷却した後、冷蔵庫（４℃）で２４時間保存した。これを電子レンジ（５００Ｗ）で１分間加熱調理し、表３に示す評価基準に従い評価した。その評価結果を示せば表４〜表６のとおりである。
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【表３】

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【表４】

【００２５】
【表５】

【００２６】
【表６】

【００２７】
【発明の効果】
本発明の電子レンジ調理用衣材を用いて揚げ物を調製すると冷蔵あるいは冷凍保存時の劣化を防ぎ、また電子レンジで解凍・加熱しても食感の硬化や「引き」が生ぜず、揚げたてのクリスピー感のあるサクサクした食感を有し、さらに電子レンジ調理後の老化をも抑制することができる。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a clothing material suitable for cooking in a microwave oven.
[0002]
[Prior art]
In recent years, with the simplification of eating habits, cooking with a microwave oven has become widespread. Microwave cooking has the advantage that it can be easily and quickly served by irradiating cooked food with microwaves for several minutes.
However, when the prepared food is deep-fried food such as tempura, tonkatsu, croquette, fried chicken, etc., the crispy feeling of the clothes disappears by heating in the microwave, resulting in a sticky texture or a hard texture. There was a drawback that the “pull” was strong and the crispness was poor. The reason for this is that heating in a microwave oven causes the temperature inside the food to rise quickly, resulting in increased evaporation of moisture, resulting in moisture transfer from the ingredients to the clothing, and the starch and proteins that make up the clothing are overheated. This is presumed to be denatured.
[0003]
Conventionally, as a method for solving these problems, for example, there is a mix for fried foods characterized in that at least one of acid-treated starch, wet heat-treated starch and cross-linked pre-gelatinized starch is blended with wheat flour. It has been proposed (see JP-A-7-303457). However, even when this fried food mix was used, the effect of improving the texture after cooking in a microwave oven was not satisfactory.
[0004]
[Problems to be solved by the invention]
Therefore, the present inventors have conducted various researches on clothing materials that have a crispy feeling even if they are thawed or heated in a microwave oven, and have a crispy texture even when heated, and have a crisp character. The present invention has been completed.
[0005]
[Means for Solving the Problems]
That is, the present invention relates to hydroxypropyl starch having a substitution degree of 0.001 to 0.1, acetylated starch having a substitution degree of 0.001 to 0.1, oxidized starch having an RVA maximum viscosity of 100 to 4,000 cp, or an RVA maximum viscosity of 50. Microwave cooking clothing containing 2 to 100% by weight of at least one kind of heat-treated starch heated to 0.5 to 5.0 ° C. higher than the gelatinization peak temperature before heat treatment by heating ˜4,000 cp cross-linked starch It is a material.
[0006]
DETAILED DESCRIPTION OF THE INVENTION
The hydroxypropyl starch used in the heat-treated starch of the present invention preferably has a substitution degree of 0.001 to 0.1, particularly 0.01 to 0.08. If the degree of substitution is less than 0.001, there is no effect of reforming, and if it exceeds 0.1, the reforming effect decreases.
[0007]
The acetylated starch preferably has a substitution degree of 0.001 to 0.1, particularly 0.01 to 0.08. When the degree of substitution is less than 0.001, there is no effect of modification, and when it exceeds 0.1, the modification effect decreases.
The degree of substitution (DS) is an average value of substituted hydroxyl groups per glucose residue.
[0008]
The oxidized starch preferably has a RVA maximum viscosity of 100 to 4,000 cp, particularly 500 to 2,500 cp. If the RVA maximum viscosity is less than 100 cp, there is no modification effect, while if it exceeds 4,000 cp, the modification effect is lowered.
[0009]
The cross-linked starch preferably has a RVA maximum viscosity of 50 to 4,000 cp, particularly 100 to 2,500 cp. If the RVA maximum viscosity is less than 50 cp, there is no modification effect, while if it exceeds 4,000 cp, the modification effect is lowered.
[0010]
The starches of the heat-treated starch used in the present invention include tapioca starch, corn starch, potato starch, sweet potato starch, wheat starch, rice starch, sago starch, sorghum starch and the like, with tapioca starch being particularly preferred.
[0011]
Various heat treatment methods can be adopted as a method for preparing the heat-treated starch having the gelatinization peak temperature increased by 0.5 to 5.0 ° C. after the heat treatment of the present invention. And heat-treated at 120 ° C. for 60 minutes by an autoclave.
At this time, the starch preferably has a moisture content of 8 to 25% by weight, particularly 15 to 19%. If the water content is less than 8% by weight, the effect of modification by the treatment is small.
[0012]
When the increase in the gelatinization peak temperature due to the heat treatment is less than 0.5 ° C., the texture of the microwave cooking apparel is drawn. On the other hand, when it exceeds 5.0 ° C., the texture is heavy and the mouth melts. Deteriorate.
[0013]
The heat-treated starch of the present invention can be used alone or in combination of two or more.
[0014]
The amount of the heat-treated starch added to the microwave oven cooking material is preferably 2 to 100% by weight, particularly 5 to 75% by weight (in terms of dry matter), in the microwave oven cooking material.
[0015]
In addition to the heat-treated starch, the ingredients used in the microwave cooking apparel of the present invention include wheat flour, soy protein powder, dextrin, egg white powder, skim milk powder, powdered fats and oils, baking powder, baking soda, sodium chloride, sodium glutamate, etc. Any material can be suitably used as long as it is used as a clothing material.
[0016]
The gelatinization energy in the present invention is measured as follows.
RVA maximum viscosity measurement Using a rapid viscosity measuring device (Newport Sanentific), add 2 g of test starch (converted to 14% water) and 25 mL of distilled water to an aluminum can, and then put a paddle (stir bar) into the tower. The viscosity is measured by heating and raising the paddle while rotating the paddle ( 160 r / min). The heating increase condition at this time is as follows. First, the test starch suspension is held at 50 ° C. for 1 minute, then raised to 95 ° C. over 7 minutes and 30 seconds, and held at that temperature for 5 minutes. Next, after cooling for 7 minutes 30 seconds to 50 ° C., the temperature is kept at the same temperature for 2 minutes to complete the measurement of the viscosity. The highest viscosity value in this measurement result is defined as the RVA maximum viscosity (cp).
Measurement of gelatinization peak temperature Using a differential scanning calorimeter (Seiko Co., Ltd.), aluminum capsules with 40 mg of distilled water added to 10 mg dry matter weight of the test starch, and aluminum capsules with only the same amount of distilled water added In comparison, the temperature is raised from 25 ° C. to 140 ° C. by 5 ° C. per minute, and the difference in endothermic energy from the control is measured. And the vertex of the endothermic energy (peak formed between 30 degreeC and 100 degreeC) produced when gelatinizing is represented as gelatinization peak temperature (degreeC).
[0017]
Specifically, the microwave oven cooking material of the present invention can be used as a material for fried foods such as croquettes, tempura, fried chicken, tonkatsu, American docks, fritters, fish potions, spring rolls and the like.
[0018]
【Example】
Examples are provided to further illustrate the present invention, but the present invention is not limited to the following examples.
[0019]
Examples 1-2 and Comparative Examples 1-3
A batter solution comprising 60 parts by weight of wheat flour, 25 parts by weight of the test starch, 15 parts by weight of soy protein and 300 parts by weight of water was prepared. After the batter liquid was put on the croquette, the bread crumbs were applied and oiled at 175 ° C. for 3 minutes and 30 seconds. This was snap frozen and stored at -20 ° C for 20 days. Next, the frozen croquette was cooked in a microwave oven (500 W) and evaluated according to the evaluation criteria shown in Table 1. The evaluation results are shown in Table 2.
[0020]
[Table 1]

[0021]
[Table 2]

[0022]
Examples 3 to 13 and Comparative Examples 4 to 10
Sprinkle flour with potatoes, put it in a batter consisting of 90 parts by weight of wheat flour, 10 parts by weight of the test starch, 1.5 parts by weight of baking powder and 150 parts by weight of water, and oil at 170 ° C for 3 minutes. I got tempura. The obtained potato tempura was cooled for 30 minutes and then stored in a refrigerator (4 ° C.) for 24 hours. This was cooked for 1 minute in a microwave oven (500 W) and evaluated according to the evaluation criteria shown in Table 3. The evaluation results are shown in Tables 4-6.
[0023]
[Table 3]

[0024]
[Table 4]

[0025]
[Table 5]

[0026]
[Table 6]

[0027]
【The invention's effect】
Preparation of deep-fried food using the microwave cooking material of the present invention prevents deterioration during refrigeration or freezing storage, and does not cause texture hardening or “pull” even when thawed and heated in a microwave oven. It has a crispy and crispy texture and can also suppress aging after cooking in a microwave oven.

Claims (2)

Hydroxypropyl starch having a degree of substitution of 0.001 to 0.1, acetylated starch having a degree of substitution of 0.001 to 0.1, oxidized starch having a maximum RVA viscosity of 100 to 4,000 cp, or crosslinking having a maximum RVA viscosity of 50 to 4,000 cp A cooking material for microwave oven cooking comprising 2 to 100% by weight of at least one kind of heat-treated starch heated to 0.5 to 5.0 ° C. higher than the gelatinization peak temperature before heat treatment by heating the starch .   The microwave oven cooking material according to claim 1, wherein the starch is tapioca starch.