JP5494900B1 - Granular starch composition - Google Patents

Abstract

In addition to being able to be used in the form of a “water-soluble” method with high yield, it has a crispy and good texture equivalent to that of the “blown” method, and it has a new texture without adversely affecting the flavor and coloring. It was an issue to obtain.
An exfoliated product in which calcium and magnesium are mixed with starch and processed with an extruder, and the specific gravity and particle size falling within the prescribed ranges are used in a “water-soluble” batter, which adversely affects the flavor and color of clothing. Without a conventional crispy crispy texture.

Description

  The present invention relates to a granular starch composition suitable for a clothing material in a fried food.

  In order to prepare fried foods, the ingredients are attached to the ingredients and fried. This clothing material can be roughly classified into two modes depending on the method of use. One is an embodiment called “water-soluble” method. That is, a batter in which wheat flour, starch or the like is dissolved in water is attached to the ingredients and fried. Using a batter as a clothing material has an advantage of a high yield.

  On the other hand, in order to improve the texture of fried foods, there is also a usage mode called “brushing” method in which bread crumbs or cracker powders are directly attached to ingredients. In particular, cracker powder is preferred because it has a unique crispy texture. Patent Document 1 discloses a puffed product obtained by treating grains with an extruder as a novel cracker powder analog that can impart a more crispy texture. Patent Document 2 discloses a technique for obtaining a light and crisp texture equivalent to bread crumbs by using a granular vegetable protein as a dusting material for soybean protein material and starch material. The material used for these “brightness” methods has a problem that the yield is lower than that of the “water-soluble” method.

  However, even if bread crumbs or cracker powders are used in batters as a “water-soluble” method, the crispy texture cannot be obtained. Patent Document 3 is a “water-soluble” method, and in order to obtain a crisp texture similar to the “brush” method, granular plant protein, bread crumbs, cracker flour, french fries, pasta, steamed dough, flour and starch The technique using the edible diversion material granulated is disclosed. However, in the “water-soluble” mode, the texture was still low compared to the “blink” mode.

Japanese Patent Laid-Open No. 2002-253156 JP 2008-237120 A Japanese Patent Laid-Open No. 11-46712

  It is possible to use it as a batter with a high yield of the “water-soluble” method, and to have a good crispy texture equivalent to that of the “blown” method without adversely affecting the flavor and coloring. did.

  As a result of conducting various studies to solve the above problems, the present inventors have obtained a swollen product obtained by mixing a starch-containing material, calcium and magnesium, and treating with an extruder, and having a specific gravity and particle size within a predetermined range. The present invention has been completed by finding that a crunchy and crispy texture that has never been obtained without adversely affecting the flavor and coloration after frying is obtained by using what is contained in the granular composition for batter addition.

That is, the present invention
(1) In the dry solid content, starch is 35% by weight or more, calcium is 0.05 to 1.1% by weight, magnesium is 0.001 to 0.25% by weight, bulk specific gravity is 0.15 to 0.5 g / ml, and particle size is 0.1 to 4 mm. Granular starch composition,
(2) The granular starch composition according to claim 1, comprising 0.3 to 0.9% by weight of calcium and 0.015 to 0.15% by weight of magnesium,
(3) The granular starch composition according to claim 1, comprising 5 to 36% by weight of protein,
(4) The granular starch composition according to claim 2, comprising 5 to 36% by weight of protein,
(5) The granular starch composition according to claim 1, comprising 5 to 20% by weight of protein,
(6) The granular starch composition according to claim 2, comprising 5 to 20% by weight of protein,
(7) The granular starch composition according to claim 1, wherein the starch is 50% by weight or more,
(8) The granular starch composition according to claim 2, wherein the starch is 50% by weight or more,
(9) The granular starch composition according to claim 3, wherein the starch is 50% by weight or more,
(10) The granular starch composition according to claim 4, wherein the starch is 50% by weight or more,
(11) The granular starch composition according to claim 5, wherein the starch is 50% by weight or more,
(12) The granular starch composition according to claim 6, wherein the starch is 50% by weight or more,
(13) The granular starch composition according to claim 11, having a bulk specific gravity of 0.20 to 0.4 g / ml,
(14) The granular starch composition according to claim 12, wherein the bulk specific gravity is 0.20 to 0.4 g / ml,
(15) The granular starch composition according to any one of claims 1 to 14, which is a granular material for batter addition,
It is about.

  According to the present invention, by using the granular material of the present invention as a batter-added granular composition in a fried food, there is no adverse effect on the flavor and coloration of the clothes after frying, and a crispy texture that is unprecedented and crispy. Furthermore, it is possible to obtain a fried food that can maintain this texture for a long time.

  The granular starch composition of the present invention has a specific gravity and a particle size falling within a predetermined range in a puffed product obtained by treating with an extruder using starches and metal salts. By using the product of the present invention as a batter-added granule in the “water-soluble” method, compared to the “blown” method, it becomes a crispy texture that is not crisp after frying and maintains this texture for a long time. It becomes possible to obtain fried food. The configuration of the present invention will be specifically described below.

(Fried food)
The fried food as referred to in the present invention is a food fried with clothes on livestock, poultry, seafood, vegetables, processed products thereof, or other food materials, and the ingredients are fried, fried, nuggets, Tempura, kakiage, pork cutlet, croquette can be illustrated. Of these, it is particularly suitable for fried and nuggets. The clothing material can be used as a “water-soluble” coating solution or batter, which will be described later, including a granular starch composition that is a granular material for batter addition.

(Granular starch composition)
The granular starch composition of the present invention contains starch in a dry solid content of 30% by weight or more, contains calcium and magnesium in the amounts described later, and has a bulk specific gravity and a particle size described later, and is processed into granules. Starch composition.

(Starchy material)
Among the raw materials of the granular starch composition of the present invention, as a raw material that serves as a starch supply source, a raw material containing a large amount of starch is preferable, and a raw material having a carbohydrate content of 70% by weight or more in the dry solid content is preferable. Such materials include wheat flour, rice flour, white flour, corn flour that can enumerate corn flour, sweet potato, potato, taro, yam can be enumerated, corn starch, waxy corn starch, tapioca starch, wheat starch, potato starch, sweet potato The starch which can enumerate starch, rice starch, cassava starch, sago starch, waste starch, and pea starch is mentioned. The starches may be processed starches that have been subjected to chemical or / and physical treatment that can enumerate cross-linking treatment, acid treatment, oxidation treatment, and wet heat treatment in addition to raw starch. Of these, potato starch and corn starch are preferably used, and bleached starch, phosphoric acid cross-linked starch and pregelatinized starch are also preferable. By using corn starch in combination with a soy protein material described later, a texture with an appropriate hardness can be obtained. Cereal flour, rice flour, strong flour and the like are preferable because of their high ability.

(Calcium and magnesium)
The granular starch composition of the present invention is required to contain calcium and magnesium in specific amounts. The resulting expanded product has a denser structure, and the texture of the fried food spray material can be further improved to a crispy texture. Examples of calcium include calcium salts that can list calcium carbonate, calcium phosphate, calcium chloride, and calcium sulfate, calcium oxide or calcium hydroxide, eggshell calcium, shell calcium, and calcium lactate. Of these, calcium carbonate is more optimal than its function.

  The amount of calcium is 0.05 to 1.1% by weight, preferably 0.3 to 0.9% by weight as calcium in the dry solid content of the granular starch composition. When there are too few compounding quantities, the effect of this invention may not be acquired. As the blending amount increases, the texture becomes lighter, but when it is excessively blended, there is a tendency that the hardness becomes crisp and the bitterness derived from calcium tends to be felt more easily.

  Examples of magnesium include magnesium salts that can list magnesium carbonate, magnesium phosphate, magnesium chloride, and magnesium sulfate, magnesium oxide, and magnesium hydroxide. The compounding amount of magnesium is 0.001 to 0.25% by weight, preferably 0.015 to 0.15% by weight, as magnesium in the dry solid content of the granular starch composition. If the blending amount is small, the effects of the present invention may not be obtained. As the blending amount increases, the texture becomes lighter, but when it is excessively blended, there is a tendency to slightly whisper, and further, it tends to feel the stagnation derived from magnesium. In any case, the combined use of calcium and magnesium is very important for the present invention.

(Soy protein material)
The granular starch composition of the present invention gives a crispy and good texture by using the soy protein material in combination, and can maintain the texture for a long time. As the soy protein material to be used, a powdery or liquid food material containing soy protein can be used. From full-fat soy, defatted soy, full-fat soymilk, defatted soymilk, concentrated soy protein, isolated soy protein, 1 More than species can be selected. When it is desired to further enhance the crispy feeling of the obtained granular starch composition, it is preferable to use at least one soybean protein material having a crude protein content of 30 to 65% by weight in the dry solid content. Examples include full-fat soybeans, defatted soybeans, soy milk, soy milk powder, and concentrated soy protein. In particular, it is more preferable to use defatted soybean as one kind of soybean protein material. Thereby, the clothing which maintains this food texture for a long time with moderate crispy is obtained. Moreover, the soybean protein material (separated soybean protein or concentrated soybean protein) having a crude protein content exceeding 65% by weight can be used in combination to reinforce the hardness.

(Mixing amount)
When a soybean protein raw material is blended in order to obtain the above effects, the content in the raw material is preferably 5 to 36% by weight as protein per dry solid content. Moreover, 5-30 weight% is further more preferable, and 5-20 weight% is the most preferable. At this time, the content of the starchy material in the raw material is preferably 40% by weight or more, and more preferably 50% by weight or more. When the ratio of the starchy material in the raw material is too small, there is little crispy feeling of the fried food obtained after fried food, and there is a possibility of feeling a soybean-derived miscellaneous taste. On the other hand, when the ratio of the starchy material exceeds 95% by weight, the texture becomes hard and the crispy feeling may be slightly inferior.

(Bulk specific gravity)
The granular starch composition of the present invention has a bulk specific gravity of 0.15 to 0.5 g / ml and is preferably adjusted to 0.20 to 0.4 g / ml. The bulk specific gravity can be appropriately set depending on the swelling conditions such as the amount of water added. However, when the bulk specific gravity is too large, the swelling is insufficient and a hard texture is obtained. On the contrary, if it is small, it becomes a light texture by itself, but if it is contained in clothing, the crispy texture is likely to be lost due to moisture absorption, and as a result, the clothing becomes hard after frying, and it tends to be difficult to maintain the texture for a long time .

(Particle size) The granular starch composition of the present invention is required to have a particle size of 0.1 to 4 mm, preferably 0.2 to 3 mm. If it is 0.2 mm or more, a crispy crispy texture of the fried food can be obtained particularly effectively, while if it is less than 0.1 mm, it may be difficult to obtain a crispy feeling. When it exceeds 4 mm, a hard texture that is crunchy after frying becomes strong.

(water)
The slurry obtained by adding water to the above raw materials is pressurized and heated with an extruder (extruder) or the like, and the composition of the raw materials is expanded by a method of extruding under normal pressure. The water used in that case is not particularly limited, and an aqueous solution such as soy sauce or a fermented seasoning can be used within an addition range that does not affect the degree of swelling and flavor. The blending amount of water affects the degree of expansion and bulk density of the product, and can be appropriately adjusted so as to obtain an appropriate bulk density. In general, the water content in the raw slurry can be added within a range of 5 to 60% by weight. When moisture is insufficient, swelling is sufficient, but it is not preferable in terms of flavor because of the occurrence of scorching. If there is too much moisture, the energy required for expansion will be insufficient and it will hardly expand, making it difficult to obtain the desired granular starch composition. The conditions for expanding the raw material slurry may be in accordance with a conventional method, for example, as follows.

(Extruder)
As the extruder used in the present invention, a known extruder can be used, and a single-screw extruder may be used, but it is preferable to use an extruder having two or more shafts that are strong in kneading and easily expand stably. . The extruder can be used as long as it feeds the raw material in the raw material supply port and the barrel with a screw, has a mixing, compression, and temperature control mechanism, and further has a die attached to the tip barrel.

(Pressurized heating)
It is possible to operate while adjusting conditions for supplying raw materials to the extruder and expanding while adding water. The normal internal temperature is such that the tip barrel temperature is 120 to 220 ° C, preferably 150 to 200 ° C. If the heating temperature is low, swelling tends to be insufficient, and if the temperature is too high, it may burn. Usually, the expanded product expanded from the die of the extruder can be cut into a desired size with a cutter laid on the die. Further, it can be cut and pulverized to an appropriate size with a cutter or a pulverizer. In order to obtain a predetermined shape and size, it is appropriate to perform processing using a pulverizer or the like.

(Particle for adding batter)
The present invention is characterized in that the granular starch composition, which is a puffed product prepared as described above, is used as a batter liquid-added granule as a raw material to be added together with other raw materials to a batter in a “water-soluble” mode. The granular starch composition, which is a granular material for adding batters of the present invention, has a porous swollen structure, so that it is excellent in water splashing during frying and becomes a dry and crunchy preferable texture. Further, the batter-added granule is used as a “water-soluble” method instead of the “brush” method, so that the clothing material does not adversely affect the flavor and coloring, and has a crispy texture that is unprecedented and crisp.

  The granular starch composition, which is a granular material for batter addition, is suitably used in an amount of 2 to 50% by weight, preferably 5 to 45% by weight, more preferably 10 to 30% by weight in the powder of the clothing material. The weight% of the granular starch composition refers to the proportion of the granular starch composition in the powder raw material excluding water and fat when used as a “water-soluble” batter that adds fat and water. In addition, when bread crumbs are applied after battering, the bread crumbs are not included in the clothing material for defining the amount of the granular starch composition. If the content of the granular starch composition in the clothing material is low, sufficient effects cannot be obtained, and if the content is too high, the texture of the clothing becomes too brittle, a characteristic odor or coloring occurs, and the type of fried food Depending on the case, it may not be preferable.

  When the granular starch composition of the present invention is used as a granular material for batter addition, the batter can be hydrated to have an appropriate viscosity. The viscosity of the batter can be adjusted as appropriate depending on the amount of batter desired to adhere to the middle species, but is generally in the range of 1,000 to 7,000 mPa · s. At that time, a thickener such as gum can be used to adjust the viscosity, and a known seasoning can be added for seasoning. Furthermore, it does not preclude the inclusion of coloring agents, flavoring agents, emulsifiers and other food additives.

  The clothing material includes wheat flour and / or starch as a main ingredient and a granular starch composition that is a granular material for addition of the present batter, but also soy protein such as separated soybean protein and concentrated soybean protein, soybean flour, Not only defatted soybean powder can be used in combination, but also edible powder, emulsifier, polysaccharide, gum, and other food additives can be used as described below. In the case of using a clothing material as a batter, it is preferable to contain fats and oils. However, the batter can contain a seasoning, a thickener, an emulsifier and the like at an appropriate time. Needless to say, materials other than those specific to the present invention can be used as long as the effects of the present invention are not hindered.

  As flour, strong flour, quasi-strong flour, medium flour, weak flour, etc. can be used, but weak flour having a low gluten content is preferred. Moreover, what boiled this wheat flour timely is more preferable because the batter viscosity is stable. Starch includes cereal starches such as wheat, corn, waxy corn and rice, potato starches such as potato and tapioca, red beans, beans, cowpeas, broad beans, other beans, and other sago List starches. It is also possible to use roasted dextrin, enzyme-modified starch, acid-degraded starch, oxidized starch, esterified starch, etherified starch, crosslinked starch, pregelatinized starch, processed starch that can enumerate heat-treated starch, etc. it can.

  Oils and fats can be used without particular limitation as long as they are suitable for food. Specific examples include vegetable oils such as palm oil, soybean oil, rapeseed oil, corn oil, cottonseed oil, sunflower oil, coconut oil, and shea oil, and animal oils such as beef tallow, pork fat, fish oil, and milk fat. These oils and fats that have been subjected to one or more processes such as fractionation, curing, and transesterification can be appropriately selected and used. Moreover, powdered fats and oils can also be used. When the clothing material is batter, the fats and oils are suitably 10 to 25% by weight, preferably 12 to 20% by weight, more preferably 15 to 18% by weight of the whole batter. The addition of fats and oils has the effect of reducing the texture of the garment and making it crispy, but adding a large amount may make the garment oily and unfavorable.

  EXAMPLES Hereinafter, although an Example demonstrates this invention in detail, the main point of this invention is not limited to these.

○ Example 1
(Calcium salt and magnesium salt addition effect)
(Production conditions)
Calcium carbonate and magnesium carbonate were mixed with corn starch (a carbohydrate content of about 98.9% by weight in dry solids) as a raw material containing starch at a blending ratio shown in Table 1 below, and organized using a biaxial extruder. The amount of water added was adjusted so that the structure extruded from the die swelled, and the water content in the raw material was adjusted between about 7 to 30% by weight. The extruder used was a twin screw extruder manufactured by Kowa Kogyo Co., Ltd. The screw rotation speed was 200 rpm. The tip barrel temperature was 160-180 ° C. The tip barrel pressure was varied between 3 and 20 kg / cm2. The obtained expanded product is cut with a cutter immediately after the die exit so that the length becomes about 20 mm, and further pulverized to a particle size of about 0.1 to 3 mm with a pulverizer, and then with an ESPEC PV-221 dryer manufactured by Tabai Co., Ltd. Drying was performed with hot air at 80 ° C. so that the water content was 8% by weight. After drying, a particle size fraction of 6 mesh (3.35 mm) pass and 83 mesh (0.18 mm) on was separated. The bulk specific gravity was 0.30 g / ml.

(Evaluation conditions for texture, flavor and coloring)
The granular starch compositions of T-1 to T-9 prepared under the above conditions were added to a batter as a “water-soluble” method according to the formulation shown in Table 2 and used. From the composition shown in Table 2 below, 100 g of fried flour was added to each of 130 g of water in advance to prepare a batter. Chicken meat was cut into a size of about 25 g, and 300 g of this meat was dipped in the above batter and allowed to stand at room temperature for 5 minutes. Next, the batter-attached chicken was fried with salad oil heated to 170-180 ° C. for 5 minutes to make fried chicken. This fried chicken was allowed to stand at room temperature for 2 hours for evaluation. Evaluation of the texture, flavor, and coloring of the fried foods obtained was scored by the method shown in Table 3.

(Table 1) Effects of adding calcium salt and magnesium salt

(Table 2) Batter composition

(Table 3) Fried food texture evaluation criteria

  From the results in the table above, using a proper amount of calcium carbonate and magnesium carbonate alone (T-10, 11) tends to make the texture crisp and lighter and crispy. Recognized (T-4). When calcium carbonate and magnesium carbonate are used together, the acceptable range of texture is 0.25 to 2.5% by weight calcium carbonate (0.10 to 1.0% by weight as calcium), 0.01 to 0.7% by weight magnesium carbonate (0.003 to 0.20% by weight as magnesium) (T-2 ~ 8). When the amount was less than those, the texture was inferior (T-1). On the other hand, when the amount is higher than the above, the texture tends to be inferior, and the taste is further deteriorated due to the bitterness and sashimi derived from salt (T-9).

Example 2
(Amount of soy protein material)
Non-fat soybean (Fuji Oil Co., Ltd., crude protein content 56.5% by weight) and soy protein isolate (Fuji Oil Co., Ltd., crude protein content 91.9% by weight) %), Corn starch (carbohydrate content in dry solids of about 98.9% by weight) as starchy material, and calcium carbonate and magnesium carbonate as metal salts, mixed in the proportions shown in Table 4 below. In the same manner as in Example 1, it was organized using a biaxial extruder. The bulk specific gravity was 0.30 g / ml.
The results of the texture evaluated according to Table 3 are also shown in Table 4 below. In addition, in order to further confirm the aging resistance, an evaluation was also performed by allowing to stand at room temperature for 4 hours.

(Table 4) Soy protein material content

  From the results in the above table, T-17 and T-18 were the most preferred, and the texture was very good as a crispy texture. It became a natural color that seemed to be deep-fried. On the other hand, when the defatted soybeans are 100, 80 and 70% by weight (T-12, T-13, T-14), it becomes a poor texture that feels hard and whispering, with obvious off-taste and excessive coloring when fried In addition, it was not preferable. T-12 was particularly prominent. In the case of 60% by weight of defatted soybeans and 5% by weight (T-15) of isolated soybean protein, the texture was slightly improved compared to T-12, T-13, and T-14, which were acceptable. 40% by weight of defatted soybeans, 10% by weight of separated soy protein (T-16), when cornstarch is not used and soy materials are not used (T-19), texture, flavor, T-17, T-18 Although it was not, it was preferably within the allowable range for fried chicken. When left for 4 hours, the overall texture tended to be heavy, but the most preferred were T-17 and T-18, and T-15, T-16 and T-19 were acceptable. It became a range.

○ Example 3 (comparison of bulk specific gravity)
Mixing defatted soybeans, separated soybean protein, corn starch, calcium carbonate, and magnesium carbonate in the proportions shown in Table 4 below, adjusting the degree of swelling of the sample by increasing or decreasing the amount of water in the raw material, changing the bulk specific gravity, The granular starch composition was obtained in the same manner as in Example 1 except for the above conditions. The sample bulk specific gravity (g / ml) was calculated by measuring the weight (W) of the sample when 500 ml of the sample was filled in a 500 ml graduated cylinder and using the following formula. Sample bulk specific gravity (g / ml) = W (g) / 500 (ml) The results of the texture evaluated according to Table 3 are also shown in Table 4 below.

(Table 5) Comparison of bulk specific gravity

  When the bulk specific gravity was 0.45 to 0.20 g / ml (T-21 to 25), there was a crispy feeling and a preferable texture was obtained. In particular, 0.35 to 0.25 g / ml (T-22 to 24) provided sufficient crispy feeling and favorable texture. On the other hand, when the bulk specific gravity is 0.6g / ml and 0.10g / ml (T-20, 26), compared to T-21-25, the texture of chewing and the second half of chewing becomes harder, and the texture improvement effect is seen. I couldn't.

Example 4 (addition amount in batter)
The granular starch composition was T-23 of Example 3, and the blending amount in the fried batter was varied. The other conditions were the same as in Example 1. The composition of fried batter is shown in Table 6 below. The results of evaluation according to Table 3 are also shown in Table 6 below.

(Table 6) Addition amount in batter

  From the results in the above table, the most preferred were T-29 and T-30, the texture was very good as a crispy, the flavor was fried and good, the color when fried Natural coloration that seems to be deep fried. T-27, which does not use a granular starch composition, is inferior in resistance to changes with time in texture, and the texture is already poor even after 2 hours of frying. When the compounding amount of the granular starch composition was 3% and 40% (T-28, T-31), the texture, flavor, and coloring were acceptable but not as much as T-29 and T-30. T-28 had a slightly weak texture, and T-31 had a slightly inferior flavor and color. With T-32, the amount of the granular starch composition being as high as 55%, the texture is not as high as T-27, but it is slightly hard and whispering, resulting in a slightly poor texture. Also, the flavor was unfavorable, with obvious off-taste and excessive coloring during frying.

○ Example 5 (Quality by “Water-soluble” method and “Mabushi” method)
In the fried chicken, the application of clothing was compared by the “water-soluble” method (batter) and the “bushibushi” method. The dressing composition was T-29 of Example 4, and the “water-soluble” type was treated according to T-29. One “Mushishi” type was used without adding water to T-29, and batter powder was sprinkled on chicken (about 25 g per piece) according to Example 1, and allowed to stand at room temperature for 5 minutes. Subsequently, the same operation as in Example 1 was performed after oil dipping. The results of evaluation according to Table 3 are shown in Table 7 below.

(Table 7) Quality by “water-soluble” method and “blown” method

  From the results shown in Table 7, the “water-soluble” method was superior to the “Mabushi” method, particularly in flavor and coloring. When the granular starch composition of the present invention is used for clothing, it can be said that the “water-soluble” method is suitable.

Example 6 (Examination of metal salt type and ratio)
Non-fat soybean (Fuji Oil Co., Ltd., crude protein content of 56.5% by weight) and soy protein isolate (Fuji Oil Co., Ltd., crude protein content of 91.2% by weight) %), Corn starch (a carbohydrate content of about 98.9% by weight in dry solids) as a starchy material, and the following metal salts, respectively, and mixed in the proportions shown in Table 8 below. Organized using a biaxial extruder. The amount of calcium and magnesium in the metal salt to be added was fixed (T-33 to T-37). In addition, the combined effect of the calcium salt and the magnesium salt confirmed in Example 1 was examined in T-38 to T-42 in order to find the optimum ratio. The bulk specific gravity was 0.30 g / ml, and the texture results evaluated according to Table 3 are also shown in Table 8 below. The metal salts used are calcium carbonate, calcium sulfate (dihydrate), calcium chloride (dihydrate), calcium lactate, magnesium carbonate, and magnesium oxide.

Table 8 (Types and ratios of metal salts)

  From the results in the above table, when calcium carbonate was changed to another calcium salt, the texture was slightly inferior (T-33 to T-36). Even when magnesium carbonate was changed to magnesium oxide, the texture was slightly inferior (T-33, T-39). Moreover, although the examination which changed the ratio of calcium salt and magnesium salt was performed, the remarkable tendency was not recognized.

○ Example 7 (Examination of types of starchy materials)
Corn starch (Carbohydrate content in dry solids about 98.9% by weight), soft flour (Carbohydrate content in dry solids 88.3% by weight), strong flour (Carbohydrate content in dry solids 83.7% by weight), rice flour (dried) Carbohydrate content in solids: 91.3% by weight), tapioca bleached starch, phosphate cross-linked starch, pregelatinized starch, potato starch, waxy corn starch, hydroxypropylated starch, sorbitol, dextrin, and calcium carbonate as metal salt And magnesium carbonate were mixed at the blending ratio shown in Table 9 below, and organized in the same manner as in Example 1 using a biaxial extruder. The bulk specific gravity was 0.30 g / ml. The results of the texture evaluated according to Table 3 are also shown in Table 9 below. From these results, only the weak flour was slightly unfavorable in texture, but the strong flour and rice flour showed a texture close to that of corn starch.

(Table 9) Examination of types of starchy materials

○ Example 8 (Examination of particle size)
A granular starch composition was prepared according to Example 1. However, the setting of the pulverizer after cutting the cutter was changed, and the granular starch composition having a particle size distribution of 0.05 to 0.1 mm, 0.1 to 0.2 mm, and 3 to 5 mm in addition to the particle size of 0.1 to 3 mm of Example 1 I got a thing. The evaluation according to Example 1 was performed using these. As shown below, it was found that only the granular starch composition having a particle size of 0.1 to 3 mm imparts a crispy texture that is not crisp and unprecedented.

(Table 10) Examination of particle size

Claims (15)

A granular starch composition containing 35% by weight or more of starch, 0.05 to 1.1% by weight of calcium, 0.001 to 0.25% by weight of magnesium, 0.15 to 0.5 g / ml in bulk specific gravity, and 0.1 to 4 mm in particle size in dry solids object. The granular starch composition according to claim 1, comprising 0.3 to 0.9% by weight of calcium and 0.015 to 0.15% by weight of magnesium. The granular starch composition according to claim 1, comprising 5 to 36% by weight of protein. The granular starch composition according to claim 2, comprising 5 to 36% by weight of protein. The granular starch composition according to claim 1, comprising 5 to 20% by weight of protein. The granular starch composition according to claim 2, comprising 5 to 20% by weight of protein. The granular starch composition of Claim 1 whose starch is 50 weight% or more. The granular starch composition according to claim 2, wherein the starch is 50% by weight or more. The granular starch composition of Claim 3 whose starch is 50 weight% or more. The granular starch composition of Claim 4 whose starch is 50 weight% or more. The granular starch composition according to claim 5, wherein the starch is 50% by weight or more. The granular starch composition according to claim 6, wherein the starch is 50% by weight or more. The granular starch composition according to claim 11, having a bulk specific gravity of 0.20 to 0.4 g / ml. The granular starch composition according to claim 12, having a bulk specific gravity of 0.20 to 0.4 g / ml. The granular starch composition of any one of Claims 1-14 which is a granular material for batter addition.