JP4530629B2 - Oil and fat processed starch, method for producing the same, and fried foods - Google Patents
Oil and fat processed starch, method for producing the same, and fried foods Download PDFInfo
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- JP4530629B2 JP4530629B2 JP2003209719A JP2003209719A JP4530629B2 JP 4530629 B2 JP4530629 B2 JP 4530629B2 JP 2003209719 A JP2003209719 A JP 2003209719A JP 2003209719 A JP2003209719 A JP 2003209719A JP 4530629 B2 JP4530629 B2 JP 4530629B2
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- 229920002472 Starch Polymers 0.000 title claims description 110
- 235000019698 starch Nutrition 0.000 title claims description 109
- 239000008107 starch Substances 0.000 title claims description 104
- 235000013305 food Nutrition 0.000 title claims description 38
- 238000004519 manufacturing process Methods 0.000 title claims description 14
- 239000003921 oil Substances 0.000 claims description 41
- 239000002002 slurry Substances 0.000 claims description 27
- 239000002994 raw material Substances 0.000 claims description 24
- 239000003995 emulsifying agent Substances 0.000 claims description 21
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- 239000008157 edible vegetable oil Substances 0.000 claims description 16
- 238000002156 mixing Methods 0.000 claims description 13
- XHXFXVLFKHQFAL-UHFFFAOYSA-N phosphoryl trichloride Chemical compound ClP(Cl)(Cl)=O XHXFXVLFKHQFAL-UHFFFAOYSA-N 0.000 claims description 10
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- 239000011630 iodine Substances 0.000 claims description 7
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- 240000003183 Manihot esculenta Species 0.000 claims description 6
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims description 6
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- 238000011156 evaluation Methods 0.000 description 13
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- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
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Description
【０００１】
【発明の属する技術分野】
本発明は、油脂加工澱粉及びその製造方法、並びに揚げ物用衣材に係り、特に、衣を有する揚げ物食品の製造に際し、揚げ物用衣材として用いることのできる油脂加工澱粉及びその製造方法、並びに揚げ物用衣材に関するものである。
【０００２】
【従来の技術】
衣を有する揚げ物食品には、から揚げ、天ぷら、竜田揚げ、豚カツ、メンチカツ、クリームコロッケ、フリッター等がある。
【０００３】
これら揚げ物食品の衣に求められる品質としては、特に以下のものが挙げられる。
（１）風味、色調が良好であること。
（２）サクサクとソフトで口当りが良く、且つ、この食感が長時間維持されること。
（３）見た目での商品価値の低下を防ぐために、パンクがなく、且つ油揚げした後に種物との間に良好な結着性を保っていること。
【０００４】
また、これら揚げ物食品を製造するために用いられる揚げ物用衣材に求められる特性としては、揚げ物食品製造時の作業性等の観点から、特に以下のものが挙げられる。
（１）水に溶いてバッターとした時にダマが出来難い、また、得られたバッターに適度な粘性があり、更に、その粘性が使用中を通して安定していること。
（２）油揚げ時の油跳ねが少ないこと。
（３）油揚げ後の油切れが良いこと。
（４）安価であること。
【０００５】
しかしながら、従来から用いられている小麦粉を主材とした揚げ物用衣材で上記の要望に全て答えることは非常に困難であった。
従って、最近では、これに代わって澱粉を主材とした衣材を使用することで要望に答えようとする技術が提案されている。
【０００６】
例えば、澱粉に大豆粉や生大豆粉を添加・混合し、必要に応じて乾燥・加熱処理を行なった加工澱粉を用いる技術（特許文献１〜４）、澱粉に食用油脂、食用油脂類縁物質を添加・混合し、必要に応じて乾燥・加熱処理を行なった、所謂油脂加工澱粉または油脂コーティング澱粉を用いる技術（特許文献５〜１２）が代表的なものである。また、前記のような加工を行なっていない化工澱粉若しくは非化工澱粉またはこれらに必要に応じて各種食品素材を混合した所謂ミックス粉を用いる技術もある。
【０００７】
しかしながら、加工澱粉を使用して揚げ物食品を製造したときには、大豆特有の穀物臭があると言う欠点は免れ得ず、揚げ物食品とした時の風味に問題がある。更に、結着性や、食感に対する要望に完全に答えているとは言い難い。
また、油脂加工澱粉または油脂コーティング澱粉を使用して揚げ物食品を製造したときには、風味に対する要望には答えることはできるが、結着性や、食感に対する要望に完全に答えているとは言い難い。
更に、化工澱粉や非化工澱粉を用いて揚げ物食品を製造したときには、食感への要望に答えることはできるが、結着性への要望に答えているとは言い難い。
一方、ミックス粉を用いた場合は、上記のような要望に比較的高い確率で答え得ると言えるが、安価であるとの要望に答えることは困難である。
【０００８】
【特許文献１】
特公平８−１１０４６号
【特許文献２】
特許第２６８３８４０号
【特許文献３】
特許第２５４３４６８号
【特許文献４】
特開２０００−３４２２１０号
【特許文献５】
特公平５−２１５４２号
【特許文献６】
特公平５−１７８２３号
【特許文献７】
特開昭６２−１４３６６３号
【特許文献８】
特開昭６２−１９５２５９号
【特許文献９】
特公平１−４４３０６号
【特許文献１０】
特許第３３６８３６８号
【特許文献１１】
特開平１１−２４３８９１号
【特許文献１２】
特開２０００−１０６８３２号
【０００９】
【発明が解決しようとする課題】
そこで、本発明は、上記した衣や衣材に関する各種の要望に対して高確率でバランス良く、且つ高次元で答え、特に油揚げした後の種物と衣との間の良好な結着性と、サクサクとソフトで口当りの良い食感と、作業性とを同時に高次元で両立できる揚げ物用衣材と、その一例の好適な製造方法を提供することを目的とする。
【００１０】
【課題を解決するための手段】
本発明者は上記課題を解決するために鋭意検討を重ねた結果、特定の特性を備えた油脂加工澱粉が、衣や衣材に関する各種の要望に対して高確率でバランス良く、且つ高次元で答え、特に油揚げした後の種物と衣との間の良好な結着性と、サクサクとソフトで口当りの良い食感と、作業性とを同時に高次元で両立できる揚げ物用衣材となり得ることを見出して、本発明を完成するに至った。
【００１１】
第１発明は、ハイアミロースコーンスターチを除き且つその５０重量％以上が架橋されてなる溶解度が２０重量％以下であって、リン酸架橋タピオカ澱粉を５０重量％以上含む原料澱粉に、食用油脂及び乳化剤が９：１〜１：１の配合比率で合計０．０１〜１．０重量％添加・混合されてなり、
４０重量％濃度のスラリー粘度が２００〜１５００ｃＰで、且つ溶解度が１０重量％超且つ３０重量％以下であり、
澱粉濃度が８重量％の懸濁液を連続的に撹拌しながら５０〜９５℃の加温状態を１３分間に亘って与えたときに、
（１）ブレークダウンが無い、若しくは、
（２）ブレークダウンが有る場合には、
１） 保持粘度が５００〜１４００ｃＰ、
２） ピーク粘度が１８００ｃＰ以下、
３） セットバック幅が２００〜６００ｃＰ、
４）（最終粘度−ピーク粘度）が−２００ｃＰ以上、
の４つの条件を全て満たすことを特徴とする、油脂加工澱粉である。
好ましくは、ブレークダウンが無く且つ最終粘度が４００〜１２００ｃＰである。
好ましくは、架橋剤としてオキシ塩化リンを用いて原料澱粉が架橋してなる。
好ましくは、ヨウ素価が１３０以上の食用油脂が添加・混合されてなる。
好ましくは、ヨウ素価が３０以上の乳化剤が添加・混合されてなる。
【００１２】
また、第２発明は、第１発明の油脂加工澱粉の製造方法であって、原料澱粉と、食用油脂及び乳化剤との混合物を４０℃以上に加温することを特徴とする。
【００１３】
【発明の実施の形態】
以下、本発明の揚げ物用衣材としての油脂加工澱粉の実施の形態を詳述する。「油脂加工澱粉」とは、加工澱粉の一種であり、澱粉と食用油脂や乳化剤が混合されたものを意味する。
Ａ．特性
４０重量％濃度のスラリー粘度が２００ｃＰ以上であり、且つ溶解度が３０重量％以下である。
これらスラリー粘度と溶解度の条件を同時に満たすことにより、水に溶いてバッターとしたときには均一なクリーム状のスラリーにすることができ、パン粉等の付着性が良好となり、また、バッターや打ち粉として用いて油揚げしたときには種物と衣の間の結着性やサクサクとソフトで口当りが良い食感を良好に保つことができる。
好ましくは、スラリー粘度は１５００ｃＰ以下である。１５００ｃＰを超えると、バッターの流動性が低くなり、種物へのバッターの付着量の調節が難しくなるからである。付着量の調節を容易にするために溶く水の量を増やすと、油揚げした後の衣の食感が水っぽくなる。
好ましくは、溶解度が１０重量％超である。１０重量％を超えると、澱粉の粉っぽい食感の顕出を確実に防止できるからである。
【００１４】
４０重量％濃度のスラリー粘度（ｃＰ）と溶解度（重量％）は、具体的には、以下の試験方法で測定したものである。
スラリー粘度は、無水物換算で１０８ｇの試料を氷冷水に分散して総量を３００ｇとした後、Ｂ形粘度計（東京計器株式会社製造、型式：ＢＭ）を入れ、ローター回転数を６０ｒｐｍに設定し、１０秒間回転させた後の値として測定する。
溶解度は、無水物換算で１．０ｇの試料を精製水１００ｍＬに分散し、９０℃に昇温した後３０分間その温度を維持し、その後３０℃まで冷却し、得られた糊化液を遠心分離機（ＢＥＣＫＭＡＮ社製 ＧＳ―６）に掛けて遠心分離（３０００ｒｐｍ、１０分間）し、上澄みに含まれる全糖量をフェノール硫酸法で測定する。
【００１５】
好ましくは、澱粉濃度が８重量％の懸濁液を連続的に撹拌しながら５０〜９５℃の加温状態を１３分間に亘って与えたときに、
（１）ブレークダウンが無いか、若しくは、
（２）ブレークダウンが有る場合には、
▲１▼ 保持粘度が５００〜１４００ｃＰ、
▲２▼ ピーク粘度が１８００ｃＰ以下、
▲３▼ セットバック幅が２００〜６００ｃＰ、
▲４▼ （最終粘度−ピーク粘度）が−２００ｃＰ以上、
の４つの条件を全て満たす。
これらの糊化粘度に関する特定条件を満たすときには、油揚げした後の種物と衣との間に飛躍的に改善された食感を得ることができる。
詳細に説明すれば、ブレークダウンがあっても、保持粘度、セットバック幅および（最終粘度−ピーク粘度）の設定により衣の食感からヌメリや水っぽさを排除でき、保持粘度、ピーク粘度およびセットバック幅の上限の設定により衣から弾力性のあるゴムっぽさの食感を排除できる。
好ましくは、ブレークダウンが無い。より好ましくは、ブレークダウンが無く、且つ最終粘度が４００〜１２００ｃＰである。４００ｃＰ未満であると衣に粉っぽさが出て望ましい食感を得ることができず、１２００ｃＰを超えると衣に弾力性が出て望ましい食感を得ることができない。
【００１６】
ブレークダウンの有無の認定及び所定の粘度値の測定は、糊化粘度を測定することにより実現できる。糊化粘度測定方法を以下に記載する。
【００１７】
ＲＶＡを用いた糊化粘度測定方法は以下の通りである。
ＮＥＷＰＯＲＴ ＳＣＩＥＮＴＩＦＩＣ会社が製造している、ＲＡＰＩＤ ＶＩＳＣＯ ＡＮＡＬＹＳＥＲ、Ｍｏｄｅｌ ＲＶＡ−４を用いる。
アルミ缶に、試料２．４ｇＤＳを入れ、更に精製水を加え、総量を３０ｇ（８％（ｗＤＳ／ｗ）とした後、パドルをセットし、以下の条件で測定する。なお、以下の条件は製造業者がスタンダード１として提示しているものである。
【００１８】
【表１】
図１の粘度−時間図に従って、糊化粘度測定結果に関する用語を説明する。
澱粉の懸濁液には殆ど粘度が無いが、測定を開始後、加熱し、徐々に温度を上げていくと、澱粉粒が吸水・膨潤し、懸濁液は澱粉糊液に変化し、粘度が上昇する。更に加熱すると、多くの澱粉糊液は最高粘度に達し、その後は減少に転ずる。その時の最高粘度を「ピーク粘度」という。また、ピーク粘度に達した後に減少に転ずる粘度の低下現象を「ブレークダウン」という。
続いて、ブレークダウンにより粘度の低下した澱粉糊液を、これまでとは逆に徐々に冷却すると、粘度は徐々にではあるが再度上昇に転ずる。この最低粘度、即ち再上昇開始時点での粘度を「保持粘度」という。また、保持粘度に達した後に上昇に転ずる粘度の上昇現象を「セットバック」という。
また、「ブレークダウン幅」は（ピーク粘度−保持粘度）を意味し、「セットバック幅」は（最終粘度−保持粘度）を意味する。
【００２０】
全ての澱粉にブレークダウンが認められるわけではなく、例えば架橋澱粉はブレークダウンが認められない（即ち、無い）場合がある。架橋澱粉に関して後の原料の項で詳述する。
【００２１】
Ｂ．原料
（１）原料澱粉
混合前の原料澱粉としては、コーンスターチ、ワキシーコーンスターチ、ハイアミロースコーンスターチ、小麦澱粉、米澱粉、タピオカ澱粉、馬鈴薯澱粉、甘薯澱粉、サゴ澱粉などの市販の澱粉いずれもが使用できる。また、これらの澱粉に酸化処理を含む次亜塩素酸ソーダ処理、酸処理、エーテル化、エステル化、架橋処理、湿熱処理などを施した所謂化（加）工澱粉も使用できる。複数の処理を施したものも使用できる。また上記の澱粉を組合せて使用してもよい。
【００２２】
原料澱粉の溶解度は、好ましくは、２０重量％以下である。
原料澱粉の溶解度が２０重量％を超えると、原料澱粉と食用油脂等との混合物を加温してスラリー粘度や溶解度を調整したときに、溶解度の調整が難しく、３０重量％を超えてしまう可能性が高くなるからである。
【００２３】
原料澱粉として、好ましくは、架橋処理を施した澱粉、所謂架橋澱粉を使用する。架橋澱粉は、オキシ塩化リン、トリメタリン酸塩、ヘキサメタリン酸塩、無水アジピン酸などの従来から使用されてきた架橋剤を用いて澱粉を架橋することによって得られる。
架橋澱粉を使用することで、原料澱粉のスラリー粘度と溶解度を同時に調整して、糊化粘度に関する特定条件を満たすものを作り出すことが容易となる。特にその効果は原料澱粉中の架橋澱粉を５０重量％以上含む場合に飛躍的に現れる。
好ましい架橋剤はオキシ塩化リンである。反応効率が高く、溶解度が２０重量％以下の架橋澱粉の製造が容易であるからである。
【００２４】
（２）食用油脂、乳化剤
油脂加工澱粉の調整に用いる食用油脂としては、食用として認められている油脂、また、これらの調合油であればいずれをも用いることができる。
例えば、アマニ油、エゴマ油、くるみ油、サフラワー油、ぶどう油、大豆油、ひまわり油、とうもろこし油、綿実油、ごま油、なたね油、落花生油、オリーブ油、パーム油、やし油などの植物油脂や、牛脂、豚脂、鶏脂、羊脂、鯨油、魚油などの動物油脂や、またこれらの分別油、エステル交換油等の加工油脂が挙げられる。
【００２５】
好ましい食用油脂は植物油脂である。常温で液体のものが多く、ハンドリング性に優れ、動物油脂のような独特の臭いも少ないからである。
食用油脂のヨウ素価は、好ましくは１３０以上である。対応するものに、アマニ油、エゴマ油、くるみ油、サフラワー油、ぶどう油、大豆油などがある。
原料澱粉に食用油脂や乳化剤（以下、「食用油脂等」と略記。）を添加・混合して油脂加工澱粉を製造するときに、スラリー粘度と溶解度の同時調整が一層容易になるからである。
【００２６】
また、乳化剤としては、例えばグリセリン脂肪酸エステル、ポリグリセリン脂肪酸エステル、有機酸モノグリセリド、ソルビタン脂肪酸エステル、プロピレングリコール脂肪酸エステル、ショ糖脂肪酸エステル、レシチンなどが挙げられる。またこれらの組合せでもよい。
乳化剤は、ヨウ素価が好ましくは３０以上、より好ましくは６０以上のものである。スラリー粘度と溶解度の同時調整が容易になるからである。
【００２７】
食用油脂と乳化剤は、好ましくは両方同時に含ませる。食用油脂を添加したのみでは、得られる油脂加工澱粉を水に溶いてバッターとしたときに、水解けが悪く、ダマが出来安い傾向があるからである。一方、乳化剤を添加したのみでは、得られる油脂加工澱粉を水に溶いてバッターとしたときに、適度な粘性を付与できない場合があるからである。また、そのバッターを用いて製造した揚げ物食品が 油揚げした後の種物と衣との間に良好な結着性を保ち難い傾向もあるからである。
【００２８】
食用油脂と乳化剤の配合比率（重量）は、好ましくは９：１〜１：１、より好ましくは４：１〜１：１である。
このような配合比率にすることにより、上記した食用油脂と乳化剤の配合効果が実効性をもって得られるからである。
【００２９】
原料澱粉に対して食用油脂等を、好ましくは０．０１〜１．０重量％添加する。
添加量が０．０１重量％未満であると、加熱しても４０重量％濃度でのスラリー粘度を２００ｃＰ以上にもってくることが困難であり、また、溶解度の変化も生じ難い。従って、水に溶いてバッターとした時に適度な粘性と溶解度が同時に得られ難くなる可能性があるからである。
一方、添加量が１．０重量％超であると、当該油脂加工澱粉の粉体流動性が損なわれ、その製造、使用が困難になる可能性があるからである。
【００３０】
Ｃ．製造方法
油脂加工澱粉は、原料澱粉に上記した食用油脂等を添加し、混合することにより所定の範囲のスラリー濃度及び溶解度を満たすものとして得られる。
好ましくは、混合物を４０℃以上に加温する。油脂加工澱粉に関しては、スラリー粘度や溶解度の変化度合いは温度に依存することから、加温することで調整し易くなる。加温状態は１段階で与えても、２段階以上に分けて与えてもよい。
なお、混合中に加温すると混合物が乾燥された状態において強いせん断力が原料澱粉に掛かることになるので、粉塵爆発等の危険が高まる。従って、混合後に加温するのが好ましい。
【００３１】
Ｄ．用途
上記のようにして得られた油脂加工澱粉は、揚げ物用衣材としてそのまま打ち粉やまぶし粉としても用いたり、水溶きしてバッターとしても用いたりできる。なお、必要に応じて当該油脂加工澱粉に、通常、揚げ物食品の衣材に使用されている材料を混合して揚げ物用衣材としても良いことは言うまでもない。ここで言う通常揚げ物食品の衣材に使用されている材料とは、穀粉、天然ガム、膨張剤、蛋白質、澱粉分解物及び当該還元物、油脂類、乳化剤、色素、調味料、ビタミンＥ、食塩などが挙げられ、必要に応じて適宜用いることができる。
但し、当該油脂加工澱粉の含有量は、３０重量％以上であることが好ましく、そうすることで、結着性、耐パンク性、食感の改善効果が顕著となる。
また、揚げ物食品の具材には特に制約はなく、一般に揚げ物食品に使用される野菜類、魚介類、肉類などが使用できるし、衣材だけを油揚げして作られる揚げ玉にも使用できる。
更に、本発明の油脂加工澱粉を衣材として使用した揚げ物食品は、特に限定されず、衣を付けた後、冷凍し、所要時に油揚げするものでも、油揚げした後に冷凍し、電子レンジ等で再加熱するものでもよい。
【００３２】
【実施例】
以下、本発明について試験例を挙げて説明するが、本発明はこれらの例に限られるものではない。
【００３３】
実施例１
Ａ．油脂加工澱粉の製造
原料澱粉に大豆油（食用油脂）及び乳化剤を添加し、卓上ミキサー及びジューサーミキサーを用いて均一になる様に良く混合した後、ビニール袋に詰めて８０℃の加温状態下に置き、スラリー粘度及び溶解度の経時変化を観察し、スラリー粘度及び溶解度が任意の値となった時点で加温を停止して、油脂加工澱粉を得た。
【００３４】
Ｂ．全体の結果
結果をまとめて表２と表３に示す。
【表２】
【表３】
ここで、リン酸架橋タピオカ澱粉は、タピオカ澱粉にオキシ塩化リンを用いて架橋処理を行った澱粉のことであり、溶解度が６．４である。また、乳化剤は、グリセリン脂肪酸エステルである。
【００３７】
Ｃ．詳細な比較・検討
（１）原料澱粉の溶解度と原料澱粉の溶解度との関係
▲１▼比較例
【表４】
▲２▼検討
以上の結果より、原料澱粉の溶解度が２０重量％を超えると、目的の油脂加工澱粉の４０重量％濃度でのスラリー粘度を２００ｃＰ以上に調整したときの、溶解度が３０重量％を超えてしまう傾向があることが分かった。
【００３９】
（２）架橋澱粉と糊化粘度に関する特定条件との関係
▲１▼比較例
【表５】
▲２▼検討
以上の結果より、架橋澱粉を使用すると、糊化粘度に関する特定条件を満たし易いことが分かった。特にその効果は原料澱粉中の架橋澱粉を５０重量％以上含む場合に現れ、さらには全量を架橋澱粉とすると顕著であることが分かった。
【００４１】
実施例２
Ａ．とんかつ（揚げ物食品）の製造
実施例１で得られた油脂加工澱粉試料に、それぞれ４０重量％濃度となるように氷冷水を加え、混合してバッターを調製し、冷凍豚肉にこのバッターを付けた後、更にパン粉を付けた。その後、一昼夜凍結保存した後、１７５℃に加熱したサラダ油で５分間油揚げしてとんかつを得た。
【００４２】
Ｂ．評価手法
評価はバッターの状態、結着性及び耐パンク性、食感について行った。
評価手法を以下に示す。
バッターの状態評価：氷冷水を加え、混合してバッターを調製した時に ダマの発生を、冷凍豚肉にこのバッターを付着させた時にバッターの粘性を、また、冷凍豚肉にこのバッターを付着させる作業中を通して粘性の安定性を評価した。
結着性及び耐パンク性評価：油揚げ終了後５分間経過した後に、衣のパンクの有無を確認するとともに７等分にカットし、カット面での結着性を目視で評価した。
食感評価：以下の４通りの試験区により評価した。なお、１試験区につき調製したとんかつは１０枚で、パネラー１０名で官能検査を行った。そして、各パネラーから得られた得点を平均し評価点とした。
試験区1：油揚げ終了後５分間経過した後にカットし評価した。
試験区２：油揚げ終了後 室温に５時間静置した後にカットし評価した。
試験区３：油揚げ終了後 一昼夜凍結保存し、電子レンジを用いて加温し、加温終了後５分間経過した後にカットし評価した。
試験区４：油揚げ終了後 一昼夜凍結保存し、電子レンジを用いて加温し、加温終了後５時間経過した後にカットし評価した。
【００４３】
評価基準は表６に示す。
なお、市販品としての合格ラインは評価点１と評価点２との間にあり、評価点が２以上であれば合格である。
【表６】
Ｃ．全体の結果
評価結果を表７に示す。
【表７】
Ｄ．詳細な比較・検討
（１）スラリー粘度とバッターの状態および結着性等との関係
▲１▼比較例
【表８】
▲２▼検討
以上の結果より、油脂加工澱粉を含む揚げ物用衣材を使用し、揚げ物食品を製造するに際し、油脂加工澱粉の４０重量％濃度でのスラリー粘度が２００ｃＰ以上であることにより、水に溶いてバッターとした時に適度な粘性が得られ、油揚げした後の種物と衣の間に良好な結着性を保つことが分かった。
また、油脂加工澱粉の４０重量％濃度でのスラリー粘度が１５００ｃＰ以上であると、水に溶いてバッターとした時に得られる粘性が過剰となり、種物へのバッターの付着量を調節し難くなることが分かった。
【００４７】
（２）油脂加工澱粉の溶解度と結着性等及び食感との関係
▲１▼比較例
【表９】
▲２▼検討
以上の結果より、油脂加工澱粉の溶解度が１０重量％以下では、衣がサクサクとソフトで口当りが良い食感は得られるものの、澱粉の粉っぽい食感も同時に感じることもあり、場合によっては油揚げした後の種物と衣の間の結着性が失われ得ることが分かった。
また、油脂加工澱粉の溶解度が３０重量％以下であることにより、油揚げした後の種物と衣の間に良好な結着性を保ち、衣がサクサクとソフトで口当りが良い食感が得られることが分かった。
【００４９】
（３）糊化粘度に関する特定条件と食感との関係
▲１▼比較例
【表１０】
▲２▼検討
以上より、糊化粘度に関する特定条件を満たす場合には、ヌメリや弾力性も残っておらず、飛躍的に良い食感が得られることが分かった。
特に、ブレークダウンが無く、最終粘度が４００〜１２００ｃＰの場合には粉っぽさや弾力性が完全に払拭できた。
【００５１】
（４）食用油脂等の添加量とバッターの状態や結着性等との関係
▲１▼比較例
【表１１】
▲２▼検討
食用油脂等の添加量が０．０１重量％以上であることで、水に溶いてバッターとした時に適度な粘性が得られ、また、油揚げした後の種物と衣の間に良好な結着性を保つことが分かった。
また、食用油脂等の添加量が１．０重量％を超えると、水に溶いてバッターとした時に適度な粘性が得られ、また、油揚げした後の種物と衣の間に良好な結着性を保っているものの、当該油脂加工澱粉の粉体流動性は損なわれ、その製造、使用は容易とは言えないことが分かった。
更に、食用油脂を添加したのみでは、水に溶いてバッターとした時に、水解けが悪く、ダマが出来安い傾向があり、また、乳化剤を添加したのみでは、得られたバッターに適度な粘性が得られないこと、また、それを用いて製造した揚げ物食品が油揚げした後の種物と衣との間に良好な結着性を保ち難いなどの問題があることが分かった。
食用油脂と乳化剤の配合比率が、９：１〜１：１のときに水に溶いてバッターとした時に適度な粘性が得られ、また、油揚げした後の種物と衣の間に良好な結着性を保つことが分かった。
【００５３】
実施例３
Ａ．とんかつの（揚げ物食品）の製造
油脂加工を施したリン酸架橋タピオカ澱粉（試料１）に薄力粉を混合した後、それぞれ４０重量％濃度となるように氷冷水を加え、混合してバッターを調製し、以降、機能評価試験１と同様に、バッターの状態、結着性 及び 耐パンク性、食感について評価を行った。結果を表１２に示す。
【００５４】
Ｂ．全体の結果
【表１２】
Ｃ．検討
以上の結果より、揚げ物用衣材に特定のスラリー粘度及び溶解度の条件を同時に満たす油脂加工澱粉を使用することで、結着性、耐パンク性及び食感が改善されること、特に油脂加工澱粉の含有量が３０重量％以上の場合にはそれらの改善効果が顕著であることが分かった。
【００５６】
実施例４
Ａ．油脂加工澱粉の製造
原料澱粉に食用油脂及び乳化剤（食用油脂：乳化剤＝１：１（重量比））を合計で０．１重量％添加し、卓上ミキサー及びジューサーミキサーを用いて均一になる様に良く混合した後、ビニール袋に詰めて常温（２０〜３０℃）、５０℃、８０℃で、１００日間を上限として加温状態下に置き、必要となる加温期間、スラリー粘度、溶解度を観察した。
【００５７】
Ｂ．全体の結果
結果を表１３に示す。
【表１３】
Ｃ．検討
以上の結果より、加温することにより、目的の油脂加工澱粉の４０重量％濃度でのスラリー粘度を２００ｃＰ以上で、且つ溶解度を指定の範囲に調節する為に要する期間を短縮することが出来るとともに、スラリー粘度及び溶解度を任意の値に調節できることが分かった。
また、ヨウ素価１３０以上の食用油脂を用いることによって、１３０未満のものを用いた場合に比較してその調節期間を短縮することができ、更に調節時の温度を下げることができることが分かった。
【００５９】
【発明の効果】
本発明の４０重量％濃度のスラリー粘度が２００ｃＰ以上で、且つ溶解度が３０重量％以下の油脂加工澱粉を揚げ物用衣材として使用すると、各種の要望を高確率でバランス良く、且つ高次元に満たす。特に、食感と結着性と作業性を顕著に改善できる。
【図面の簡単な説明】
【図１】各種澱粉の粘度−時間図である。[0001]
BACKGROUND OF THE INVENTION
TECHNICAL FIELD The present invention relates to an oil- and fat-processed starch, a method for producing the same, and a fried food material, and more particularly to an oil-and-fat processed starch that can be used as a fried food material and a method for producing the fried food. It relates to clothing materials.
[0002]
[Prior art]
Fried foods with clothes include fried chicken, tempura, fried Tatsuta, pork cutlet, minced cutlet, cream croquette, fritters and the like.
[0003]
The quality required for these fried food garments includes, in particular, the following.
(1) The flavor and color tone are good.
(2) Crispy and soft and have a good mouthfeel, and this texture should be maintained for a long time.
(3) In order to prevent a decline in the commercial value of the appearance, there is no puncture, and good binding properties are maintained between the seeds after frying.
[0004]
In addition, the characteristics required for the fried food materials used for producing these fried foods include the following in particular from the viewpoint of workability during the production of fried foods.
(1) When it is dissolved in water and made into a batter, it is difficult to cause lumps, and the obtained batter has an appropriate viscosity, and the viscosity is stable throughout use.
(2) There should be less oil splashing during frying.
(3) The lack of oil after frying is good.
(4) Be inexpensive.
[0005]
However, it has been very difficult to answer all of the above-mentioned demands with the dressing for deep-fried foods that has been conventionally used flour.
Therefore, recently, instead of this, a technique for responding to the request by using a clothing material mainly composed of starch has been proposed.
[0006]
For example, technology (Patent Documents 1 to 4) using soy flour or raw soy flour added to and mixed with starch, dried and heat-treated if necessary, and edible oils and edible fats and oils. A typical technique (Patent Documents 5 to 12) using so-called oil- and fat-processed starch or oil-coated starch, which is added and mixed, and dried and heat-treated as necessary, is typical. There is also a technique using a modified starch or a non-modified starch that has not been processed as described above, or a so-called mixed powder in which various food materials are mixed as necessary.
[0007]
However, when a fried food is produced using processed starch, the disadvantage of having a grain odor peculiar to soybeans cannot be avoided, and there is a problem with the flavor when it is used as a fried food. Furthermore, it is difficult to say that they have completely answered the demands for binding and texture.
In addition, when fried foods are produced using oil-modified starch or oil-coated starch, it is possible to respond to the demand for flavor, but it is difficult to say that it completely answers the demand for binding properties and texture. .
Furthermore, when fried foods are produced using modified starch or non-modified starch, it is possible to answer the request for texture, but it is difficult to say that it is answered to the demand for binding properties.
On the other hand, when mixed powder is used, it can be said that the above demand can be answered with a relatively high probability, but it is difficult to answer the demand that it is inexpensive.
[0008]
[Patent Document 1]
Japanese Patent Publication No.8-11046 [Patent Document 2]
Japanese Patent No. 2683840 [Patent Document 3]
Japanese Patent No. 2543468 [Patent Document 4]
JP 2000-342210 [Patent Document 5]
Japanese Patent Publication No. 5-21542 [Patent Document 6]
Japanese Patent Publication No. 5-17823 [Patent Document 7]
Japanese Patent Laid-Open No. 62-143663 [Patent Document 8]
Japanese Patent Laid-Open No. 62-195259 [Patent Document 9]
Japanese Patent Publication No. 1-444306 [Patent Document 10]
Japanese Patent No. 3368368 [Patent Document 11]
JP-A-11-243891 [Patent Document 12]
JP 2000-106832 A
[Problems to be solved by the invention]
Therefore, the present invention has a high probability and balance with respect to the various demands related to the above-described clothing and clothing materials, and has a good binding property between the seed and the clothing after being fried. An object of the present invention is to provide a deep-fried clothing material capable of achieving a high-dimensional balance between a crispy, soft and mouth-feeling texture, and workability at the same time.
[0010]
[Means for Solving the Problems]
As a result of intensive studies to solve the above-mentioned problems, the present inventors have found that fat and oil-processed starch having specific characteristics is well balanced with a high probability with respect to various demands related to clothing and clothing materials, and in a high dimension. The answer is that it can be a fried food material that can achieve a high level of balance between the good binding between the seeds and the clothes, especially after fried, the crispy and soft texture, and the workability. As a result, the present invention has been completed.
[0011]
1st invention removes high amylose corn starch, and the solubility by which 50 weight% or more is bridge | crosslinked is 20 weight% or less , Comprising: The raw material starch containing 50 weight% or more of phosphate cross-linked tapioca starch , Edible oil and fat and emulsifier Is added and mixed at a blending ratio of 9: 1 to 1: 1 in total 0.01 to 1.0% by weight,
The slurry viscosity at 40% by weight concentration is 200-1500 cP, and the solubility is more than 10% by weight and not more than 30% by weight,
When a suspension having a starch concentration of 8% by weight was heated at a temperature of 50 to 95 ° C. for 13 minutes with continuous stirring,
(1) No breakdown or
(2) If there is a breakdown,
1) Retention viscosity is 500-1400 cP,
2) Peak viscosity is 1800 cP or less,
3) Setback width is 200-600 cP,
4) (final viscosity-peak viscosity) is -200 cP or more,
It is an oil- and fat-processed starch characterized by satisfying all the four conditions.
Preferably, there is no breakdown and the final viscosity is 400-1200 cP.
Preferably, the raw material starch is crosslinked using phosphorus oxychloride as a crosslinking agent.
Preferably, an edible oil or fat having an iodine value of 130 or more is added and mixed.
Preferably, an emulsifier having an iodine value of 30 or more is added and mixed.
[0012]
Moreover, 2nd invention is a manufacturing method of the fats and oils processed starch of 1st invention, Comprising: The mixture of raw material starch, edible fats, and an emulsifier is heated at 40 degreeC or more, It is characterized by the above-mentioned.
[0013]
DETAILED DESCRIPTION OF THE INVENTION
Hereinafter, the embodiment of the oil-fat processed starch as the fried food material of the present invention will be described in detail. “Oil and fat processed starch” is a kind of processed starch, and means a mixture of starch and edible fats and oils and emulsifiers.
A. The slurry viscosity at a concentration of 40% by weight is 200 cP or more, and the solubility is 30% by weight or less.
By satisfying these slurry viscosity and solubility conditions at the same time, it can be made into a uniform creamy slurry when dissolved in water and made into a batter, improving the adhesion of bread crumbs, etc., and also used as a batter or dusting powder When fried, the binding between the seeds and the clothes and the crispy and soft texture can be kept good.
Preferably, the slurry viscosity is 1500 cP or less. This is because if it exceeds 1500 cP, the flowability of the batter becomes low and it becomes difficult to adjust the amount of batter attached to the seed. If the amount of dissolved water is increased in order to facilitate the adjustment of the amount of adhesion, the texture of the clothes after frying becomes watery.
Preferably, the solubility is greater than 10% by weight. This is because if it exceeds 10% by weight, the appearance of starchy texture can be surely prevented.
[0014]
Specifically, the slurry viscosity (cP) and solubility (% by weight) at a concentration of 40% by weight are measured by the following test methods.
The slurry viscosity was 108 g in terms of anhydride dispersed in ice-cold water to a total amount of 300 g, and then a B-type viscometer (manufactured by Tokyo Keiki Co., Ltd., model: BM) was added, and the rotor rotation speed was set to 60 rpm. And measured as a value after rotating for 10 seconds.
The solubility is 1.0 g in terms of anhydride dispersed in 100 mL of purified water, heated to 90 ° C., maintained at that temperature for 30 minutes, then cooled to 30 ° C., and the resulting gelatinized solution was centrifuged. Centrifugation (3000 rpm, 10 minutes) through a separator (GS-6 manufactured by BECKMAN), and the total amount of sugar contained in the supernatant is measured by the phenol-sulfuric acid method.
[0015]
Preferably, when a suspension with a starch concentration of 8% by weight is given a warmed state of 50 to 95 ° C. over 13 minutes with continuous stirring,
(1) No breakdown or
(2) If there is a breakdown,
(1) Retention viscosity is 500 to 1400 cP,
(2) Peak viscosity is 1800 cP or less,
(3) Setback width is 200 to 600 cP,
(4) (final viscosity-peak viscosity) is -200 cP or more,
All four conditions are satisfied.
When the specific conditions regarding these gelatinization viscosities are satisfied, a drastically improved texture can be obtained between the seeds after fried and the clothes.
Explaining in detail, even if there is a breakdown, the retention viscosity, setback width and (final viscosity-peak viscosity) can be set to eliminate slime and wateriness from the texture of the clothing. And by setting the upper limit of the setback width, it is possible to eliminate the elastic rubbery texture from the clothing.
Preferably there is no breakdown. More preferably, there is no breakdown and the final viscosity is 400 to 1200 cP. If it is less than 400 cP, a powdery texture will appear on the garment and a desirable texture cannot be obtained, and if it exceeds 1200 cP, elasticity will appear on the garment and a desirable texture will not be obtained.
[0016]
The determination of the presence or absence of breakdown and the measurement of the predetermined viscosity value can be realized by measuring the gelatinization viscosity. The gelatinization viscosity measurement method is described below.
[0017]
The method for measuring gelatinization viscosity using RVA is as follows.
RAPID VISCO ANALYSER, Model RVA-4 manufactured by NEWPORT SCIENTIFIC is used.
Place 2.4 g DS of sample in an aluminum can, add purified water to make the total amount 30 g (8% (wDS / w), set the paddle, and measure under the following conditions. This is what the manufacturer presents as Standard 1.
[0018]
[Table 1]
The terms relating to the gelatinization viscosity measurement results will be described with reference to the viscosity-time diagram of FIG.
The starch suspension has almost no viscosity, but after starting the measurement, when heated and gradually raised in temperature, the starch granules will absorb water and swell, and the suspension will turn into starch paste liquid, and the viscosity Rises. Upon further heating, many starch pastes reach maximum viscosity and then turn down. The maximum viscosity at that time is called “peak viscosity”. In addition, the phenomenon of viscosity reduction that starts to decrease after reaching the peak viscosity is called “breakdown”.
Subsequently, when the starch paste liquid whose viscosity has been lowered due to breakdown is gradually cooled, the viscosity starts to rise again, although gradually. This minimum viscosity, that is, the viscosity at the start of re-raising is referred to as “holding viscosity”. The phenomenon of viscosity increase that starts to increase after reaching the retained viscosity is called “setback”.
Further, “breakdown width” means (peak viscosity−retaining viscosity), and “setback width” means (final viscosity−retaining viscosity).
[0020]
Not all starches are broken down, for example, crosslinked starches may not be broken down (ie not). The cross-linked starch will be described in detail later in the section of raw materials.
[0021]
B. Raw Material (1) As raw material starch before mixing raw material starch, any commercially available starch such as corn starch, waxy corn starch, high amylose corn starch, wheat starch, rice starch, tapioca starch, potato starch, sweet potato starch, sago starch can be used. . Also, so-called (modified) starch obtained by subjecting these starches to sodium hypochlorite treatment including oxidation treatment, acid treatment, etherification, esterification, cross-linking treatment, wet heat treatment and the like can be used. A product that has been subjected to a plurality of treatments can also be used. Moreover, you may use combining said starch.
[0022]
The solubility of the raw material starch is preferably 20% by weight or less.
If the solubility of the raw material starch exceeds 20% by weight, it is difficult to adjust the solubility when the mixture of the raw material starch and edible fats and oils is heated to adjust the slurry viscosity and solubility, and may exceed 30% by weight. This is because the sex becomes higher.
[0023]
As the raw material starch, preferably, a starch subjected to crosslinking treatment, so-called crosslinked starch is used. The cross-linked starch is obtained by cross-linking starch using a conventionally used cross-linking agent such as phosphorus oxychloride, trimetaphosphate, hexametaphosphate, and adipic anhydride.
By using the cross-linked starch, it becomes easy to adjust the slurry viscosity and the solubility of the raw material starch at the same time, and to create a material satisfying a specific condition regarding the gelatinization viscosity. In particular, the effect is drastically manifested when 50% by weight or more of the cross-linked starch in the raw material starch is contained.
A preferred cross-linking agent is phosphorus oxychloride. This is because it is easy to produce a crosslinked starch having a high reaction efficiency and a solubility of 20% by weight or less.
[0024]
(2) As edible fats and oils used for the preparation of edible fats and emulsified oils and fats processed starch, any of fats and oils recognized as edible and these blended oils can be used.
For example, vegetable oils such as linseed oil, sesame oil, walnut oil, safflower oil, grape oil, soybean oil, sunflower oil, corn oil, cottonseed oil, sesame oil, rapeseed oil, peanut oil, olive oil, palm oil, palm oil, Examples include animal fats such as beef tallow, pork tallow, chicken tallow, sheep fat, whale oil, fish oil, and processed oils such as fractionated oil and transesterified oil.
[0025]
Preferred edible fats and oils are vegetable fats and oils. This is because there are many liquids at room temperature, excellent handling, and few unique odors such as animal fats.
The iodine value of the edible fat is preferably 130 or more. Corresponding ones include linseed oil, egoma oil, walnut oil, safflower oil, grape oil, and soybean oil.
This is because, when an edible oil or fat or an emulsifier (hereinafter abbreviated as “edible oil or fat”) is added to and mixed with the raw material starch to produce an oil and fat processed starch, simultaneous adjustment of the slurry viscosity and solubility is further facilitated.
[0026]
Examples of the emulsifier include glycerin fatty acid ester, polyglycerin fatty acid ester, organic acid monoglyceride, sorbitan fatty acid ester, propylene glycol fatty acid ester, sucrose fatty acid ester, and lecithin. A combination of these may also be used.
The emulsifier preferably has an iodine value of 30 or more, more preferably 60 or more. This is because simultaneous adjustment of slurry viscosity and solubility is facilitated.
[0027]
The edible fat and emulsifier are preferably included at the same time. This is because, when only edible oils and fats are added, when the resulting oil-and-fat processed starch is dissolved in water and used as a batter, the water will not dissolve well and there will be a tendency to reduce the cost. On the other hand, when only the emulsifier is added, there is a case where an appropriate viscosity cannot be imparted when the obtained oil- or fat-processed starch is dissolved in water to be a batter. Moreover, it is because the fried food manufactured using the batter has a tendency that it is difficult to maintain a good binding property between the seeds and the clothes after fried.
[0028]
The blending ratio (weight) of the edible oil and fat and the emulsifier is preferably 9: 1 to 1: 1, more preferably 4: 1 to 1: 1.
This is because, by using such a blending ratio, the blending effect of the edible oil and fat and the emulsifier can be obtained effectively.
[0029]
Edible fats and oils are preferably added in an amount of 0.01 to 1.0% by weight based on the raw material starch.
When the addition amount is less than 0.01% by weight, it is difficult to bring the slurry viscosity at a concentration of 40% by weight to 200 cP or more even when heated, and it is difficult for the solubility to change. Therefore, when it is dissolved in water to make a batter, it may be difficult to obtain an appropriate viscosity and solubility at the same time.
On the other hand, when the added amount exceeds 1.0% by weight, the powder fluidity of the oil- and fat-processed starch is impaired, and its production and use may be difficult.
[0030]
C. Manufacturing method The fats and oils processed starch is obtained as what satisfies the slurry concentration and solubility of a predetermined range by adding and mixing the above-mentioned edible fats and oils to raw material starch.
Preferably, the mixture is warmed to 40 ° C or higher. As for the fat and oil processed starch, since the degree of change in slurry viscosity and solubility depends on temperature, it is easy to adjust by heating. The heating state may be given in one stage or may be given in two or more stages.
In addition, since the strong shear force will be applied to raw material starch in the state where the mixture was dried if it heated during mixing, dangers, such as a dust explosion, increase. Therefore, it is preferable to warm after mixing.
[0031]
D. Use The oil- and fat-processed starch obtained as described above can be used as a fried food material as it is as a dusting powder or a dusting powder, or as a batter after being dissolved in water. In addition, it goes without saying that, if necessary, the oil- and fat-processed starch may be mixed with materials usually used for dressed foods for fried foods to prepare the dressed materials for fried foods. The materials used in the usual fried food products mentioned here are flour, natural gum, swelling agent, protein, starch degradation product and the reduced product, fats and oils, emulsifier, pigment, seasoning, vitamin E, salt Can be used as needed.
However, the content of the oil- and fat-processed starch is preferably 30% by weight or more, and by doing so, the effect of improving binding properties, puncture resistance, and texture becomes remarkable.
In addition, there are no particular restrictions on the ingredients of the fried food, and vegetables, seafood, meat, etc. that are generally used in fried foods can be used, as well as fried balls made by fried only the clothing.
Furthermore, the fried food using the oil- and fat-processed starch of the present invention as a dressing material is not particularly limited, and even if the food is frozen after being put on clothes and fried when necessary, it is frozen after fried and re-used in a microwave oven or the like. It may be heated.
[0032]
【Example】
Hereinafter, the present invention will be described with reference to test examples, but the present invention is not limited to these examples.
[0033]
Example 1
A. Manufacture of fat and oil processed starch Soybean oil (edible fats and oils) and emulsifier are added to starch, and mixed well using a tabletop mixer and juicer mixer, then packed in a plastic bag and heated at 80 ° C. The slurry viscosity and solubility were observed over time, and when the slurry viscosity and solubility reached arbitrary values, the heating was stopped to obtain an oil and fat processed starch.
[0034]
B. The overall results are summarized in Tables 2 and 3.
[Table 2]
[Table 3]
Here, phosphoric acid cross-linked tapioca starch is starch obtained by cross-linking tapioca starch with phosphorus oxychloride and has a solubility of 6.4. The emulsifier is glycerin fatty acid ester.
[0037]
C. Detailed comparison and examination (1) Relationship between solubility of raw material starch and solubility of raw material starch (1) Comparative example [Table 4]
(2) From the above results, if the solubility of the raw material starch exceeds 20% by weight, the solubility when the slurry viscosity at the concentration of 40% by weight of the target oil processed starch is adjusted to 200 cP or more is 30% by weight. It turns out that there is a tendency to exceed.
[0039]
(2) Relationship between cross-linked starch and specific conditions for gelatinization viscosity (1) Comparative example [Table 5]
(2) Examination From the above results, it was found that when cross-linked starch was used, it was easy to satisfy specific conditions regarding gelatinization viscosity. In particular, it has been found that the effect is manifested when 50% by weight or more of the cross-linked starch in the raw material starch is contained, and that the total amount is made to be cross-linked starch.
[0041]
Example 2
A. Tonkatsu (Fried Food) Manufacture of the oil and fat processed starch sample obtained in Example 1 with ice-cold water to a concentration of 40% by weight and mixed to prepare a batter, and the frozen pork was affixed with this batter Later, more crumbs were applied. Then, after froze and stored overnight, it was deep-fried with salad oil heated to 175 ° C. for 5 minutes to obtain tonkatsu.
[0042]
B. Evaluation method evaluation was performed about the state of batter, binding property, puncture resistance, and food texture.
The evaluation method is shown below.
Evaluation of batter condition: When batter is prepared by adding ice-cold water and mixing, the occurrence of lumps, the viscosity of the batter when this batter is attached to frozen pork, and the batter is attached to frozen pork Throughout the viscosity stability was evaluated.
Evaluation of binding property and puncture resistance: After 5 minutes from the end of frying, the presence or absence of puncture on the clothes was checked and cut into 7 equal parts, and the binding property on the cut surface was evaluated visually.
Texture evaluation: Evaluated according to the following four test zones. In addition, ten tonkatsus prepared for each test section were subjected to a sensory test with 10 panelists. And the score obtained from each panel was averaged, and it was set as the evaluation score.
Test section 1: Cut and evaluated after 5 minutes from the end of frying.
Test section 2: After completion of frying After standing at room temperature for 5 hours, it was cut and evaluated.
Test section 3: After completion of frying, the sample was frozen and stored overnight, heated using a microwave oven, and cut and evaluated after 5 minutes had elapsed after the completion of heating.
Test section 4: After completion of frying, the sample was frozen and stored overnight, heated using a microwave oven, and cut and evaluated after 5 hours had elapsed after completion of heating.
[0043]
Table 6 shows the evaluation criteria.
In addition, the pass line as a commercial item exists between the evaluation score 1 and the evaluation score 2, and if the evaluation score is 2 or more, it is a pass.
[Table 6]
C. Table 7 shows the overall result evaluation results.
[Table 7]
D. Detailed comparison / examination (1) Relationship between slurry viscosity, batter state and binding properties, etc. (1) Comparative example [Table 8]
(2) From the above results, when manufacturing fried foods using fried food materials containing fat processed starch, the slurry viscosity at a concentration of 40% by weight of fat processed starch is 200 cP or higher. It was found that when it was dissolved in a batter, an appropriate viscosity was obtained, and a good binding property was maintained between the seeds and the clothes after fried.
Moreover, when the slurry viscosity at 40% by weight of the fat and oil processed starch is 1500 cP or more, the viscosity obtained when dissolved in water to be a batter becomes excessive, and it becomes difficult to adjust the amount of batter attached to the seed. I understood.
[0047]
(2) Relationship between solubility and binding properties of oil- and fat-processed starches and texture (1) Comparative example [Table 9]
(2) From the above results, when the solubility of the oil- and fat-processed starch is 10% by weight or less, although the clothes are crispy and soft and a pleasant texture can be obtained, a starchy texture may also be felt at the same time In some cases, it has been found that the binding between the seeds and the clothes after frying can be lost.
In addition, the solubility of the oil- and fat-processed starch is 30% by weight or less, so that a good binding property is maintained between the seeds and the garments after fried, and the garments are crispy and soft, and a mouthfeel is obtained. I understood that.
[0049]
(3) Relationship between specific conditions related to gelatinization viscosity and texture (1) Comparative example [Table 10]
{Circle around (2)} From the above, it was found that when the specific conditions related to the gelatinization viscosity are satisfied, no slime and elasticity remain, and a remarkably good texture can be obtained.
In particular, when there was no breakdown and the final viscosity was 400 to 1200 cP, the powderiness and elasticity could be completely wiped out.
[0051]
(4) Relationship between the amount of edible oil and fat added, batter state, binding properties, etc. (1) Comparative example [Table 11]
(2) Considering that the amount of edible oils and fats added is 0.01% by weight or more, an appropriate viscosity can be obtained when batter is dissolved in water, and between the seeds and clothes after frying. It was found that good binding properties were maintained.
Also, if the amount of edible oils and fats exceeds 1.0% by weight, an appropriate viscosity is obtained when dissolved in water and made into a batter, and a good binding between the seeds and the clothes after frying However, it has been found that the oil-and-fat processed starch is not easy to manufacture and use.
Furthermore, only by adding edible oils and fats, when dissolved in water to make batters, there is a tendency for water to dissolve poorly and to make lumps cheap, and only by adding an emulsifier, the resulting batter has an appropriate viscosity. It has been found that there is a problem that it cannot be obtained, and it is difficult to maintain good binding properties between the seeds and the clothes after the fried food produced using the fried food.
When the blending ratio of edible fat and emulsifier is 9: 1 to 1: 1, an appropriate viscosity is obtained when it is dissolved in water to make a batter, and a good bond is obtained between the seeds and the clothes after frying. It was found that the wearability was maintained.
[0053]
Example 3
A. Manufacture of tonkatsu (fried food) After mixing thin flour with phosphate-crosslinked tapioca starch (sample 1) that has been processed with fats and oils, add ice-cold water to a concentration of 40% by weight and mix to prepare a batter. Thereafter, as in the function evaluation test 1, the batter state, binding properties, puncture resistance, and texture were evaluated. The results are shown in Table 12.
[0054]
B. Overall results [Table 12]
C. Based on the above results, it is possible to improve the binding property, puncture resistance and texture, especially for fat processing, by using fat processing starch that satisfies specific slurry viscosity and solubility conditions for fried foods. It was found that when the starch content is 30% by weight or more, the improvement effect is remarkable.
[0056]
Example 4
A. Production of fats and oils processed starch Add edible fats and emulsifiers (edible fats and oils: emulsifier = 1: 1 (weight ratio)) in total to 0.1% by weight, and use a desktop mixer and juicer mixer to make it uniform After mixing well, it is packed in a plastic bag and placed at room temperature (20-30 ° C), 50 ° C, 80 ° C under heating conditions for up to 100 days, and the required heating period, slurry viscosity, and solubility are observed. did.
[0057]
B. The overall results are shown in Table 13.
[Table 13]
C. From the above results, it is possible to shorten the period required to adjust the slurry viscosity at a concentration of 40% by weight of the target processed fat / oil starch to 200 cP or more and the solubility to a specified range by heating. It was also found that the slurry viscosity and solubility can be adjusted to arbitrary values.
In addition, it was found that by using an edible oil or fat having an iodine value of 130 or more, the adjustment period can be shortened compared to the case of using an edible oil and fat less than 130, and the temperature during adjustment can be further reduced.
[0059]
【The invention's effect】
When the oil-modified starch having a slurry viscosity of 40% by weight of the present invention having a slurry viscosity of 200 cP or more and a solubility of 30% by weight or less is used as a fried food material, various demands are balanced with high probability and high dimension. . In particular, the texture, binding properties and workability can be significantly improved.
[Brief description of the drawings]
FIG. 1 is a viscosity-time diagram of various starches.
Claims (8)
４０重量％濃度のスラリー粘度が２００〜１５００ｃＰで、且つ溶解度が１０重量％超且つ３０重量％以下であり、
澱粉濃度が８重量％の懸濁液を連続的に撹拌しながら５０〜９５℃の加温状態を１３分間に亘って与えたときに、
（１）ブレークダウンが無い、若しくは、
（２）ブレークダウンが有る場合には、
１） 保持粘度が５００〜１４００ｃＰ、
２） ピーク粘度が１８００ｃＰ以下、
３） セットバック幅が２００〜６００ｃＰ、
４）（最終粘度−ピーク粘度）が−２００ｃＰ以上、
の４つの条件を全て満たすことを特徴とする、油脂加工澱粉。Except for high amylose corn starch, 50% by weight or more of the cross-linked solubility is 20% by weight or less , and the raw material starch containing 50% by weight or more of phosphate-crosslinked tapioca starch is mixed with edible oil and fat and an emulsifier 9: 1 A total of 0.01 to 1.0 wt% is added and mixed at a mixing ratio of 1: 1,
The slurry viscosity at 40% by weight concentration is 200-1500 cP, and the solubility is more than 10% by weight and not more than 30% by weight,
When a suspension having a starch concentration of 8% by weight was heated at a temperature of 50 to 95 ° C. for 13 minutes with continuous stirring,
(1) No breakdown or
(2) If there is a breakdown,
1) Retention viscosity is 500-1400 cP,
2) Peak viscosity is 1800 cP or less,
3) Setback width is 200-600 cP,
4) (final viscosity-peak viscosity) is -200 cP or more,
An oil- and fat-processed starch characterized by satisfying all four conditions of
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| JP4357288B2 (en) * | 2003-12-24 | 2009-11-04 | 理研ビタミン株式会社 | Method for producing oil-modified starch |
| JP2007028905A (en) * | 2005-07-22 | 2007-02-08 | Nippon Flour Mills Co Ltd | Dusting-flour composition for deep-fry food |
| KR101231593B1 (en) * | 2009-11-23 | 2013-02-08 | 대상 주식회사 | Process for preparing a starch for processing fish-meat or meat |
| JP5881311B2 (en) * | 2011-05-13 | 2016-03-09 | 日本食品化工株式会社 | Tatsuta deep-fried spray powder and method for producing Tatsuta deep-fried |
| US9737086B2 (en) | 2011-06-01 | 2017-08-22 | J-Oil Mills, Inc. | Oil—or fat-processed starch and method for producing same |
| JP5265821B1 (en) * | 2013-01-28 | 2013-08-14 | 日本食品化工株式会社 | Oil processed starch and method for producing the same |
| JP6853673B2 (en) * | 2017-01-17 | 2021-03-31 | 日清フーズ株式会社 | Flour mix for fried food |
| CN110913705A (en) * | 2017-07-21 | 2020-03-24 | J-制油株式会社 | Oil-and-fat-processed starch, and batter material and food for fried foods using the same, and method for producing the same |
| JP7218096B2 (en) * | 2018-05-11 | 2023-02-06 | 昭和産業株式会社 | Composition for fried food batter, fried food batter, fried food and method for producing fried food |
| JP7141890B2 (en) * | 2018-08-31 | 2022-09-26 | 理研ビタミン株式会社 | Quality improver for fried tofu |
| WO2020110308A1 (en) * | 2018-11-30 | 2020-06-04 | 日清フーズ株式会社 | Batter for fried food |
| JP7235617B2 (en) * | 2019-07-24 | 2023-03-08 | 日澱化學株式会社 | Resistant oil-treated starch, food material composition containing resistant oil-treated starch, and food containing resistant oil-treated starch |
| JP6890911B1 (en) | 2020-10-06 | 2021-06-18 | 日本食品化工株式会社 | Oil-processed starch with excellent dispersibility, its manufacturing method and its use |
| WO2022210679A1 (en) * | 2021-03-31 | 2022-10-06 | 株式会社Ｊ－オイルミルズ | Starch composition for use in breader |
| WO2024009898A1 (en) * | 2022-07-07 | 2024-01-11 | 株式会社日清製粉ウェルナ | Coating material for fried foods and manufacturing method thereof |
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| JPS61285956A (en) * | 1985-06-11 | 1986-12-16 | Nippon Shokuhin Kako Kk | Coating material for fried food |
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| JPS5411249A (en) * | 1977-06-28 | 1979-01-27 | Ajinomoto Kk | Production of improved oil and fat processed starch |
| JPS61285956A (en) * | 1985-06-11 | 1986-12-16 | Nippon Shokuhin Kako Kk | Coating material for fried food |
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