JPH06133714A - Production of processed starch for food - Google Patents

Abstract

PURPOSE:To obtain a processed starch for excellently bonding a food matter to the baller coating in the case of using the processed starch as batter powder or powder for preventing adhesiveness of food in frying a material with an oil, having stable viscosity after forming batter coating material and excellent flavor. CONSTITUTION:A set starch mixture comprising 100 pts.wt starch, an alkali salt in an amount required to adjust the wet starch mixture to pH7-10, 0.1-3.0 pts.wt. glucide, dextrin, sugaralcohol alone or their mixture, 0.05-1.0 pt.wt. raw whole soybeans and 15-20wt.% water is prepared. This wet starch mixture is heated and roasted at >=120 deg.C for >=1 hour and optionally mixed with an organic acid and neutralized and conditioned in moisture.

Description

Detailed Description of the Invention

[0001]

INDUSTRIAL APPLICABILITY The present invention, when used as a so-called batter flour or dusting powder in the preparation of fried foods, that is, fried foods, tempura, fried Tachida, fried foods, etc., the seeds and the batter are well bound. The present invention relates to a method for producing a processed starch which has a stable viscosity after being worn and battered and has an excellent flavor.

[0002]

2. Description of the Related Art Conventionally, raw materials for fried food preparation materials include wheat flour, eggs, oxidized starch, and starch processed with oil or soybean flour, and various improvements have been made. However, these known garments have never been sufficiently satisfactory in terms of binding property between seed and garment, stability of viscosity during work, and flavor such as odor.

As a method for improving these drawbacks, a method of α-converting starch into a clothing material by using a hot roller or an extruder (JP-A-58-19366), and dextrose equivalents 1 to 4 with respect to granular starches are used. Of modified starch of 5 to 30% to prepare a clothing material (Japanese Patent Laid-Open No. 58-2 / 58-2).
24655, Japanese Patent Publication No. 3-64100), flour and cereals,
Method using components prepared from legume bran
-11153, JP-B-3-39666), a method in which rye is heat-treated as it is to partially convert the starch in the rye into α-form and then milled to prepare a clothing material (JP-A-61-23985).
1, Japanese Patent Publication No. 3-69495), a method of adding soybean flour (JP-A-62-87062), and a method of adding soluble fiber of sugar beet root portion mainly to wheat flour (JP-A-63-2).
91549, Japanese Examined Patent Publication No. 3-58259), a method in which an edible protein material and an edible oil and fat are added to starch and mixed, followed by drying (Japanese Patent Laid-Open No. Hei 1 (1999) -109815)
-14756), a method of mixing edible oils and fats with waxy starch (JP-A-2-409), and a method of subjecting starch to a wet mixture obtained by adding an aqueous dispersion of raw soybean powder under specific conditions and subjecting the mixture to specific heat treatment. Although there are proposals such as (Japanese Patent Application Laid-Open No. 4-51854), none of them has been sufficiently effective.

[0004]

As described above, the prior art has merits and demerits, and its quality is not sufficiently satisfactory. The present inventors previously mixed the raw soybean flour in a proportion of 0.5 to 2.0% with respect to the starch, and previously added a considerable amount of water necessary so that the water content of the mixture was 18 to 24%. Raw soybean flour is dispersed in the solution, and the pH of the mixture is further adjusted to 6.0 to 7.5 in this solution.
If necessary, an appropriate amount of weakly alkaline salt was added and mixed uniformly with the starch, and 1 part of this wet soybean flour mixed starch was mixed.
Drying and heating are performed at a temperature of 20 to 140 ° C., and after the starch temperature reaches at least 120 ° C. or more, the heating is continued for 2 hours or more, and then the moisture is adjusted to a moisture content of 12
A method for producing a modified starch, characterized in that the content is -18%, has been developed (JP-A-4-51854). However, even with this product, there is no problem when it is used as dusting powder, but when it is used as a batter, the type of seeds such as ham, frozen pork,
Since it has been revealed that it is not sufficiently satisfactory for injection meat, squid and other ingredients with poor binding properties, further research has been conducted with the goal of producing processed starch of superior quality with further superior properties. It was.

[0005]

[Means for Solving the Problems] In order to solve the above problems, as a result of various studies and researches, addition of sugars or sugar alcohols under specific conditions to the method of the present invention should be more satisfactory. They found that they would be effective.

The present invention overcomes the above-mentioned drawbacks, in particular, the binding property between the ingredients / seed and clothes is good, the viscosity when kneaded with water to form a batter is stable over time, and the variation in the adhered amount is small. Moreover, it is an object of the present invention to provide a modified starch suitable as a flour or batter of a fried food which is excellent in flavor as a food.

The present invention is, in general terms, an improved method of the prior art of heat treating a mixture of starch, water and raw soy flour.
By further heat-treating a wet starch mixture containing sugar, dextrin or sugar alcohol or a mixture thereof, alkali salts necessary to bring the pH of the starch to the range of 7 to 10, raw soybean flour, and water at high temperature, Provided is a method of making an improved fried or batter flour.

More specifically, the present invention relates to 100 parts of starch,
Alkaline salts in an amount necessary to adjust the pH of the wet starch mixture to 7 to 10, 0.1 to 3.0 parts of sugar, dextrin, sugar alcohol, alone or in a mixture, 0.05 to
A wet starch mixture containing 1.0 part of raw soybean flour and 15 to 28% of water is prepared, and the wet starch mixture is heated and roasted at 120 ° C. or higher for 1 hour or more, and then an organic acid is added if necessary. A method for producing a processed starch for foods, which comprises performing neutralization and humidity control by means of.

In the present invention, as the starch, cornstarch, which is the most abundantly produced and cheap, can be used, and any of wheat starch, potato starch, sweet potato starch, tapioca starch, etc. can be used. For example, mildly oxidized starch, esterified or etherified starch, or a mixture thereof may be used.

Next, as the pH adjusting agent to be added, calcium hydroxide, sodium carbonate, sodium hydrogen carbonate, trisodium phosphate, trisodium citrate, etc., which are approved as food additives, are suitable. The addition amount cannot be uniformly defined because the pH of the starch differs depending on the type and quality of starch, but it is a wet starch in which starch, sugar (sugar, dextrin, sugar alcohol), raw soybean flour, and water are mixed. The pH of the mixture is 7-10, preferably pH 8.0-9.
The amount added is determined by previously measuring an amount suitable for reaching 0. Corn starch is often acidic, and one example is corn starch having a pH of 4.45 and sodium hydrogencarbonate having a pH of 8.10 when 0.2 to 0.25% is added.
~ 8.47, 0.12 for calcium hydroxide
Addition of ~ 0.16% results in slightly higher pH of 8.62-9.25. PH of trisodium phosphate is 0.2% even if added
7.82 is not enough. In the case of waxy cornstarch or wheat starch, the same as cornstarch may be used. In the case of potato starch, a large amount of phosphoric acid is contained, and because these are ester-bonded, a slightly large amount of alkali is required even though the pH of the starch is close to neutral. For example, potato starch having a pH of 6.85 has hydrogen carbonate. If 0.2% of sodium is added, p
It becomes H 9.07.

The present invention is based on the finding that in the above method of adding raw soybean flour, the properties of the product can be remarkably improved by further adding sugar.

Glucose and maltose, which are the most readily available sugars, are effective as the sugars used in the practice of the present invention, but saccharides such as sorbitol, maltitol, and lactitol, which are sugar alcohols hydrogenated and reduced to these, and 4 carbons are also effective. It is also effective to use erythritol, which is a sugar alcohol of sugar. Practically glucose is the cheapest and most effective. However, sugar alcohol such as sorbitol is suitable for avoiding coloring because it has a drawback that it is slightly colored when heated. The amount of saccharide added is also an important factor, and the range of 0.1 to 3.0% is effective per the dry matter amount of starch.
If it is more or less than this, the desired binding effect is not obtained. The preferred addition amount of sugar is 0.6% ± of starch.
It is 0.3%.

As the soybean powder, raw soybean powder containing oil and fat is used. According to the method described in the above-mentioned JP-A-4-51854, the addition amount thereof was in the range of 0.5 to 2.0%, particularly preferably 0.7 to 1.0% with respect to the starch. The range of 0.05 to 1.0%, which is slightly smaller than the range, is effective, and most preferably 0.1 to 0.3%.

Next, these components can be mixed by any suitable addition order and method as long as a uniform wet starch mixture can be obtained, but the following operation is preferable. That is, first, the water content of the final mixture is 15-28%, preferably 23-2.
Determine the amount of water added so that it will be 5%. This quantity is
A slightly higher value is suitable as compared with the method described in Japanese Patent No. 51854. When the water content is higher than this, gelatinization is partially generated during heating, which is not preferable. Depending on the type of starch, the water content varies from 13 to 18%, which determines the amount of water to be added. For example, in the case of corn starch, the water content of itself is 13%, so corn starch 10
2 to 15 parts of water will be added to 0 part. The total amount of added water determined in this way is preferably used separately for dissolving the alkaline agent or sugar for pH adjustment and for dispersing the raw soybean powder. For dispersing raw soybean powder, it is preferable to use at least about 20 to 50 times the weight of raw soybean powder. In this case, the water may be at room temperature, but in order to disperse the raw soybean powder quickly and sufficiently, it is better to use warm water at 30 to 40 ° C. In a preferred mixing mode, the alkaline solution and the sugar solution are mixed first, and then the raw soybean flour dispersion is uniformly mixed with the starch. Various mixers are used for mixing, and for example, a crusher is used for stirring and mixing for 10 to 30 minutes.
Thus a homogeneous wet starch mixture is obtained.

Next, the wet mixture is heat-treated. Note that drying is performed together with the heat treatment. The temperature and time at this time are such that the product temperature is at least 120 ° C. and it is necessary for 1 to 10 hours, but preferably 135 ± 5 ° C. for 3 to 5 hours. Thus, the target modified starch is obtained.

After the heating / drying treatment, it is necessary to neutralize the alkali used previously. Also, adjust the moisture of the product to 1
It is preferable to set it to 0 to 18%, preferably 13 to 15% from the viewpoint of handleability of the product. For this purpose, an aqueous solution of various organic acids regulated by food additives at an appropriate concentration may be spray-mixed with the processed starch by a usual method.

The modified starch thus prepared according to the present invention does not contain gluten when used alone as a batter, and when it is considered that the amount of the adhering starch is insufficient due to its slightly low viscosity, a plant such as guar gum is used. A suitable amount of the sex polysaccharide is mixed, and 1.5 to 2.0 times the amount of water is added and mixed to obtain a batter. If necessary, add seasonings according to the usual method. Moreover, it can be used as it is as dusting powder.

When the modified starch thus prepared according to the present invention is used alone or as the batter powder, or both are used, the binding property between the batter and the seed is good, and the viscosity is stable even after the batter is formed. And the flavor as a batter is also superior to the previous one. Therefore, so-called tempura powder having excellent properties can be prepared by mainly mixing the processed starch with dried eggs, seasonings, spices and the like.

[0019]

EXAMPLES Examples are shown below together with comparative examples. Example 1 1 kg of cornstarch (water content 13%, pH 4.45) was placed in a mashing machine, 2 g of sodium hydrogen carbonate and 6 g of purified glucose (water content 10%) dissolved in 30 ml of water were mixed, and soybean was further added. Commercially available Probras C as powder
2 g (made by Fuji Oil Co., Ltd.) was dispersed in 100 ml of warm water at 40 ° C., added while stirring in the crusher and mixed for about 30 minutes. The water content of the mixture was 23% and the pH was 8.23. This wet starch is mixed with hot air at 130 ° C in a tray dryer for 3
Heat treatment was performed for an hour. After heating and drying, citric acid 3.
A solution prepared by dissolving 0 g in 120 ml of water was sprayed and mixed for neutralization, pulverized after neutralization, and sieved with a 40-mesh sieve to obtain sample No. It was set to 1.

Example 2 Waxy cornstarch (water content 13%, pH 4.45)
Using the same procedure as in Example 1 to obtain a sample N
o. It was set to 2. In this case, the pH of the wet starch mixture was 8.
It was 74.

Example 3 The same procedure as in Example 1 was carried out using potato starch (water content 18%, pH 6.85). The pH of the wet starch mixture is 9.0
2. The water content was 27%. The sample thus obtained was sample No. It was set to 3.

Example 4 1 kg of corn starch, 2.5 g of sodium hydrogen carbonate,
The same procedure as in Example 1 was performed except that 6 g of maltose was used. The pH of the wet starch mixture was 8.47. The sample thus obtained was sample No. It was set to 4.

Example 5 The same procedure as in Example 1 was carried out using 1 kg of waxy corn starch, 6 g of maltitol and 1.2 g of calcium hydroxide. The pH of the wet starch mixture was 8.62. The sample thus obtained was sample No. It was set to 5.

Example 6 1 kg of wheat starch (floating powder, water content 13%, pH 4.25),
The same procedure as in Example 1 was carried out using 2 g of sodium hydrogen carbonate and 6 g of lactitol. The pH of the wet starch mixture is 8.7.
4. The water content was 24%. The sample thus obtained was sample No. It was set to 6.

Example 7 The same procedure as in Example 1 was carried out using 1 Kg of corn starch, 1 g of sodium hydroxide and 6 g of erythritol (manufactured by Niken Kagaku). The pH of the wet starch mixture was 8.80. The sample thus obtained was sample No. It was set to 7.

Example 8 The same procedure as in Example 1 was carried out using 1 Kg of corn starch, 1.2 g of calcium hydroxide and 6 g of glucose. The pH of the wet starch mixture was 8.75. The sample thus obtained was sample No. It was set to 8.

Example 9 The same procedure as in Example 1 was carried out except that tapioca starch (water content 16%, pH 5.64), sodium hydrogencarbonate 2 g and lactitol 6 g were used. The pH of the wet starch mixture was 8.57. The sample thus obtained was sample No. It was set to 9.

Example 10 Example 1 was repeated except that 1 Kg of corn starch, 2 g of sodium hydrogen carbonate and 6 g of lactitol were used.
The pH of the wet starch mixture was 8.48. The sample thus obtained was sample No. It was set to 10.

Example 11 Waxy cornstarch 1 kg, sodium carbonate 1.2
g and 6 g of glucose were used and the same procedure as in Example 1 was performed.
The pH of the wet starch mixture was 8.33. The sample thus obtained was sample No. It was set to 11.

Example 12 Example 12 was repeated except that 1 Kg of corn starch, 1.2 g of sodium carbonate and 6 g of crystalline sorbitol were used. The pH of the wet starch mixture was 8.31. The sample thus obtained was sample No. It was set to 12.

Reference Example 1 Sample No. 1 to 12 and as comparative examples wheat flour (Comparative Example-1) and processed corn starch for commercial frying (Comparative Example-2) were used as batter raw materials to prepare pork cutlet using frozen pork. 2% of guar gum was mixed for thickening except Comparative Example-1. 1.8 times water was added to the above to make a batter. Frozen pork sliced to a thickness of about 10 mm as a seed and frozen was dipped in the batter, breaded, and then frozen and stored as a tonkatsu. The oil used is corn salad oil and the frying temperature is 17
Deep fried at 5 to 180 ° C. The procedure was carried out according to the commercial pork cutlet preparation method. It is said that frozen meat is more difficult to stick than raw meat and thawed meat. The obtained pork cutlet was evaluated by the following method. That is, the cutlet was cut and the cut end was observed and expressed as the following points.

[0032]

The evaluation results are shown in Table 2.

[0034]

Reference Example 2 Commercially available loin ham was used as the processed starch powder obtained in the present invention, and the batter was prepared by adding 3 times the amount of water to the commercial batter mix material T-483 (manufactured by Riken Vitamin). I fried it as a batter. The frying conditions and the evaluation method were the same as in Reference Example 1. The evaluation results are shown in Table 3.

[0036]

[0037]

As is clear from the examples and comparative examples, the processed starch produced by the method of the present invention has excellent binding force required for fried clothes, has no offensive odor, and is kneaded with water to form a batter. It also has the advantage that its viscosity is stable and the amount of it adhered to seeds is constant, and it has extremely excellent properties not only as a single use but also as a raw material for the preparation of blended tempura powder.

Claims (1)

[Claims] 1. 100 parts of starch, an amount of alkaline salts required to adjust the pH of a wet starch mixture to 7-10,
Prepare a wet starch mixture containing 0.1-3.0 parts of sugar, dextrin, sugar alcohols alone or in a mixture, 0.05-1.0 part of raw soybean flour and 15-28% water, A method for producing a processed starch for foods, which comprises heating and roasting the wet starch mixture at 120 ° C. or higher for 1 hour or more, and then neutralizing and adjusting the humidity by adding an organic acid if necessary.