JPH09215478A - Coating material for fried food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a coating material for fried foods, containing cross-linked starch having a prescribed swelling degree and a prescribed solubility in a specific amount, giving soft and crispy coatings good in mouth touch and suitable for tempura (deep-fried food), fried foods, etc. SOLUTION: This coating material contains (A) >=20wt.%, preferably >=40wt.%, of cross-linked starch having a swelling degree of 4-15 and a solubility of <=10wt.% and containing or not containing functional groups such as acetyl groups and preferably further (B) 3-20wt.% of soybean protein.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a clothing material for deep-fried foods such as tempura and fried food, and more particularly to a clothing material having an excellent texture and capable of maintaining an excellent texture for a long time.

[0002]

2. Description of the Related Art Deep-fried foods to be battered are either sprinkled with dusting powder on the ingredients or fried by adding a frying batter solution to the frying, and then the ingredients are sprinkled with dusting powder or without melting the flour. Tempura that is fried with liquid, sprinkle with dust powder on ingredients or batter liquid without glaze, fried with bread crumbs on it, fry cutlets,
There are croquettes.

[0003] In these fried foods, wheat flour and starch have been mainly used as the dusting powder, and wheat flour is mainly used as the batter solution, and rice flour, corn flour, starch, natural gum, egg white, baking powder, etc. Are used as needed.

For such fried food, a crispy texture is generally preferred, and in recent years, it is required that the texture is soft and has a good mouth feel. Maintaining this texture for a long time is a long-term proposition. is there. Originally, fried foods have a dry and crispy texture when they are fried, but since the ingredients are in a state of containing a large amount of water when cooked, leaving the fried foods causes the moisture of the ingredients to boil. In a short time after shifting to, the crunchy clothes became tenacious and became unpleasant with a crunchy and unpleasant texture. For example, it is often seen when fried food is used as a side dish for bento.

Many methods have been proposed for improving the texture of fried foods. For example, when powdered ethyl alcohol is blended (JP-A-57-33561), a low-viscosity processed starch and a tempura powder containing a leavening agent are used as a clothing material to obtain a crispy and light texture (JP-A-4-43). 8253), tempura using a coating material containing a low-viscosity modified starch on a material coated with soluble gelatin can obtain a crispy and light texture even when heated in a microwave oven (JP-A-4-8255). There is a proposal such that a soft and crispy and crunchy texture can be obtained by using a clothing composition containing starch acetate (JP-A-4-131057).

Further, a method of maintaining the texture of freshly fried food for a long time has also been proposed. Japanese Unexamined Patent Publication No. 4-118858 discloses a powder for fly batter consisting of pregelatinized rice flour and roasted wheat flour, and Japanese Unexamined Patent Publication No. 7-67565 discloses wheat flour, modified starch and egg white, egg yolk, vegetable protein, powdered oil and fat, expanding agent, and thickening agent. A fried food material made of three or more kinds of sugars is disclosed.

However, all of them are not satisfactory in terms of softness, good mouthfeel, and crispy texture, and maintaining the texture for a long time.

On the other hand, Japanese Patent Laid-Open No. 4-210563 discloses a method for producing a retort fried food using a mixed powder containing phosphoric acid cross-linked starch. The fried food to be produced is specially heated under pressure in a retort after frying. The cross-linked starch used here has a swelling degree of 1.1 to about that of the raw starch.
It is a crosslinked starch that swells by heating twice, preferably 1.4 to 1.6 times, and hardly swells by heating. When such a crosslinked starch is used in a normal fried food, it becomes very hard and has a bad mouthfeel.

[0009]

DISCLOSURE OF THE INVENTION The problem to be solved by the present invention is that, as a clothing material used in the production of fried food, it is a soft, smooth and crispy food which has not been sufficiently satisfied by the conventional method. Another object of the present invention is to provide a fried clothes material which has a feeling and which allows the clothes to maintain this texture for a long time.

[0010]

As a result of intensive studies to solve the above problems, the present inventors have found that the above problems can be solved by using a specific crosslinked starch, and have completed the present invention.

That is, the object of the present invention can be achieved by a fried clothes material containing 20% by weight or more of crosslinked starch having a swelling degree of 4 to 15 and a solubility of 10% by weight or less.

In the present invention, the term fried food refers to a product in which the ingredients (seed) are fried in some way and fried, for example, fried chicken, tempura, fries, cutlets, croquette, etc. Or as a batter for frying or a batter for frying.

The cross-linked starch used in the present invention is obtained by cross-linking starch with a conventionally used cross-linking agent such as trimetaphosphate, hexametaphosphate, phosphorus oxychloride and epichlorohydrin. The degree of cross-linking is a starch cross-linked such that the degree of swelling when heated and gelatinized is 4 to 15 and the solubility is 10% by weight or less. When the swelling degree is less than 4, the texture of the obtained batter becomes hard, and when the swelling degree exceeds 15 and increases, or when the solubility exceeds 10% by weight and increases, a preferable texture is obtained. Not only is it difficult to obtain, but the texture deteriorates quickly.

[0014]

BEST MODE FOR CARRYING OUT THE INVENTION The crosslinked starch of the present invention has a swelling degree of 4 to 1.
It is necessary that the solubility is 5 and the solubility is 10% by weight or less. However, as long as this condition is satisfied, a combination of crosslinking treatment and other processing treatment also exhibits the effect of the present invention, Included in the invention. Supplementary properties can also be obtained depending on the combination of processing methods. For example, if you combine bleaching, you can get clothing with better whiteness,
When combined with α-ized treatment, it swells in cold water to generate viscosity, which also contributes to imparting viscosity to the batter liquid. Therefore, the necessary amount of cross-linked starch is cross-linked starch that has been α-treated and cross-linked starch that is not subjected to α-treatment. If used in combination, the desired viscosity of the batter liquid can be obtained, and the fried food having the effect of the present invention can be obtained.

Among the cross-linked starches obtained by combining the cross-linking treatment and other processing treatments, particularly the cross-linked starch having a functional group such as an acetyl group or a hydroxypropyl group is used as a dust powder when producing a fried food. In this case, the same effect is obtained, but the effect is slightly different depending on how the clothing material is used, such as when the effect is not remarkable when used without dusting powder. In that respect, the cross-linked starch to which a functional group is not added is
It is more preferable to obtain a clothing material having a remarkable effect in any of the usage methods. The crosslinked starch having a functional group means an acetyl group or a acetyl group according to a conventional method using acetic anhydride, vinyl acetate monomer, propylene oxide, etc. before or after the starch is subjected to the crosslinking treatment or simultaneously with the crosslinking treatment. Crosslinked starch to which a functional group such as a hydroxypropyl group is added is referred to. On the other hand, a crosslinked starch to which a functional group is not attached refers to a crosslinked starch that has not been treated to impart these functional groups, and a crosslinked starch obtained by combining treatments other than the treatment to impart a functional group has a functional group Included in cross-linked starch that has not been applied.

As the raw material starch used for producing the cross-linked starch, any commercially available starch such as potato starch, tapioca starch, sago starch, corn starch, waxy corn starch, wheat starch, rice starch, sweet potato starch and the like can be used. However, the degree of swelling and solubility differ depending on the type of starch, even if the degree of crosslinking is the same. For example, potato starch having large starch particles has a large swelling degree in spite of the degree of crosslinking, and high amylose corn starch having a high amylose content has a low swelling degree even in an untreated state, but has a high solubility. Further, if a functional group is added, the degree of swelling increases, and α
-The swelling degree and the solubility are slightly increased when combined with the chemical treatment. Therefore, it is necessary to select the degree of cross-linking in accordance with each starch and the processing treatment to be combined so that the swelling degree and the solubility are in the above ranges.

The crosslinked starch used in the present invention is required to have not only a specific swelling degree but also a specific solubility. A starch having only a specific degree of swelling is a processed starch other than a cross-linked starch, for example, a heat-moisture treated starch,
Aged processed starch, emulsifier-treated starch and the like can also be obtained, but these processed starches cannot obtain the solubility required by the present invention, and therefore the effect of the present invention cannot be obtained.

The swelling degree and the solubility described in the present invention are measured according to the following methods.

<Swelling and Solubility> Sample 1.
0 g is dispersed in 100 ml of deionized water, heated at 90 ° C for 30 minutes and then cooled to 30 ° C. Next, this gelatinized liquid is centrifuged (3,000 rpm, 10 minutes) to separate it into a gel layer and a supernatant layer, and the weight of the gel layer is measured and designated as A. Next, the weighed gel layer was dried (105 ° C., constant weight) and weighed, and this was designated as B, and the degree of swelling is represented by A / B.
On the other hand, the total amount of sugar contained in the supernatant at this time is measured by the phenol-sulfuric acid method, and the solubility is calculated together with the measured volume.

Although the dressing material of the present invention can be used as a dressing material by using only the above-mentioned crosslinked starch, the effect of the present invention can be obtained by using the dressing material containing at least 20% by weight or more, more preferably 40% by weight or more. Exert. When the content of the crosslinked starch is less than 20% by weight, it is difficult to obtain a desirable texture and the effect of sustaining the desirable texture becomes poor.

In a preferred embodiment of the present invention, the above-mentioned cross-linked starch is contained in an amount of 20% by weight and soybean protein is contained in an amount of 3 to 3.
An example is a fried food material containing 20% by weight. By using soy protein together in this range, the mouthfeel becomes finer and smoother, and a more preferable fried food can be obtained.
Soybean protein used here refers to soybean protein with increased protein content from full-fat soybean, defatted soybean or defatted soybean,
Specifically, full-fat soybean flour, defatted soybean flour, heat-treated full-fat soybean powder, defatted soybean powder, granular soybean protein obtained by treating defatted soybean with an extruder, and defatted soybean to increase the protein content. Examples include concentrated soybean protein, isolated soybean protein obtained by separating protein from defatted soybean, and the like.

The present invention is a fried food material containing 20% by weight or more of a specific cross-linked starch, preferably 3 to 3% soybean protein.
Regarding the fried food material containing 20% by weight, in addition to the cross-linked starch and soybean protein in the garment material, materials generally used for fried food food materials can be used. Specifically, wheat flour, corn flour, rice flour, cereal flour such as α-modified rice flour, tamarind seed gum, xanthan gum, guar gum, natural gums such as carrageenan, starch other than the aforementioned cross-linked starch, baking powder, expanding agents such as sodium bicarbonate, Proteins other than soybean protein such as egg white, egg yolk, and casein, dextrins such as starch degradation products and reduced starch degradation products,
Soybean oil, fats and oils such as margarine, emulsifiers such as lecithin and sugar ester, β-carotene, pigments such as ench yellow, mirin, soy sauce, sodium glutamate, seasonings such as nucleic acid seasoning, vitamin E, salt and the like. However, they can be used as needed.

The starches other than the cross-linked starch refer to starches and modified starches that do not satisfy the conditions of the present invention. For example, untreated starches such as cornstarch, wheat starch, rice starch and processed fats and oils, sodium hypochlorite. Treated starch, acid treated starch, α
-Modified starch, cross-linked starch not satisfying the conditions of the present invention, etherified starch, esterified starch, etherified cross-linked starch, esterified cross-linked starch and the like modified starch.

In the production of deep-fried food, the clothing material of the present invention can be used as a dusting powder, or can be used as a coating solution for tempura or a batter solution for frying after being water-soluble. When used as a dusting powder, the cross-linked starch may be used alone, preferably the cross-linked starch may be mixed with soy protein in an amount of 3 to 20% by weight, or the cross-linked starch may be used in an amount of 20% by weight or more, more preferably 3 to soy protein. If necessary, the above-mentioned other clothing materials are mixed so as to contain 20% by weight to obtain a dusting powder. When used as a batter or batter solution, a predetermined amount of cross-linked starch, preferably a predetermined amount of soybean protein, and optionally the above-mentioned other batter materials are premixed in advance, and an appropriate amount of water is added. To prepare a coating solution or batter solution, or to add these coating materials to an appropriate amount of water sequentially and disperse them uniformly to prepare a coating solution or batter solution.

Fried ingredients (seed) using the clothing material of the present invention
Is not particularly limited, and ingredients commonly used in fried foods, such as vegetables such as onions, carrots, potatoes, burdock, peppers, seafood such as shrimp, squid, scallops, small fish, white fish, chicken. In addition to poultry, beef, and other poultry meat, shiitake mushrooms, boiled eggs, seaweed, etc. can be used, as well as fried balls made by frying only clothing.

The fried food obtained using the clothing material of the present invention is soft and has a pleasant mouthfeel, and has a crispy texture. The fried food maintains the texture of fresh fried food even after being left at room temperature for a long time. In addition, even if the fried food is frozen and stored and then reheated in a microwave oven or an oven, the desired texture can be obtained. It retains a pleasant texture for a long time compared to the product.

[0027]

EXAMPLES Next, the present invention will be described in more detail with reference to Examples and Reference Examples. In the following examples,% means% by weight and part means part by weight.

[0028]

Reference Example 1 Four parts of a slurry were prepared by adding 10 parts of sodium sulfate and 100 parts of commercially available wheat starch to 120 parts of water, and stirring the solution to a pH of 11.1 to 11.
While maintaining at 3, 1.3 parts epichlorohydrin,
Add 0.7 parts, 0.06 parts and 0.01 parts respectively, and 4
After reacting at 1 ° C. for 12 hours, the mixture was neutralized with hydrochloric acid, washed with water, dehydrated, and dried to give Sample No. 1,2,3,4 cross-linked starch was obtained. Table 1 shows these physical properties.

[0029]

Reference Example 2 Sample No. 1 was prepared in the same manner as in Reference Example 1 except that wheat starch was replaced with potato starch and epichlorohydrin was replaced with 0.07 part of sodium trimetaphosphate. A crosslinked starch of 5 was obtained. The physical properties are shown in Table 1.

[0030]

[Reference Example 3] In Reference Example 2, the potato starch starch was replaced with tapioca starch, and the same treatment was performed except that the addition amounts of sodium trimetaphosphate were changed to 0.3 parts and 0.1 parts. Crosslinked starches of 6 and 7 were obtained. The physical properties are shown in Table 1.

[0031]

Reference Example 4 Commercially available powder of vermicelli was finely pulverized and passed through a 60-mesh sieve to obtain sample No. Aged modified starch of 8 was obtained.
The physical properties are shown in Table 1.

[0032]

Reference Example 5 Sample No. obtained in Reference Example 1 2 cross-linked starch 1
00 parts was dispersed in 120 parts of water, which was α-ized with a drum dryer, dried, pulverized, and passed through a 60-mesh sieve to prepare sample No. 9 was obtained. The physical properties are shown in Table 1.

[0033]

[Reference Example 6] A slurry was prepared by adding 20 parts of sodium sulfate and 100 parts of wheat starch to 120 parts of water, and under stirring, 40 parts of a caustic soda aqueous solution of about 3% and sodium trimetaphosphate 0.2.
Parts and 5 parts of propylene oxide were added and reacted at 41 ° C. for 20 hours, then neutralized with sulfuric acid, washed with water, dehydrated and dried to prepare a sample No. A cross-linked starch having 10 functional groups (hydroxypropyl groups) was obtained. The physical properties are shown in Table 1.

[0034]

[Table 1]

[0035]

Example 1 A batter solution was prepared by adding 150 parts of water to 100 parts of a clothing material having the following composition, and this batter solution was applied to chicken leg meat, and then fried at 180 ° C. for 3 minutes to produce chicken fried. did.

<Composition composition of clothing material> Wheat flour (soft flour) 25 parts Sample No. 1-8 Crosslinked starch or aged starch 67 parts Leister NE (α-starch manufactured by Matsutani Chemical Co., Ltd.) 3 parts Glucose 1 part Salt 3 parts Spice 1 part

The fried chicken thus obtained was allowed to stand at room temperature for 12 hours, and the texture was evaluated according to the following criteria. It is shown in Table 2 together with.

<Evaluation Criteria> Softness: ◎: Soft ○: Fairly soft △: Slightly hard ×: Hard crispy; ◎: Fragile and crispy ○: Fairly brittle and fairly crispy △ : Slightly sticky and slightly crunchy ×: Sticky and crisp mouthfeel; ◎: Fine and smooth mouthfeel ○: Very fine and fairly smooth mouthfeel △: Slightly rough and slightly textured mouthfeel ×: Rough , Rough texture

[0039]

[Table 2]

[0040]

[Example 2] In Example 1, the sample N was used as a crosslinked starch.
o. Table 3 shows the cross-linked starch, wheat flour, and α-starch.
In the same manner as in Example 1, except that the clothing materials in which glucose, salt, and spices were mixed in the same amounts as in Example 1 were used, the fried chicken was produced and evaluated in the same manner. It shows in Table 3. As the α-starch, "Rister NE" manufactured by Matsutani Chemical Co., Ltd. was used to obtain the same batter viscosity.

[0041]

[Table 3]

[0042]

Example 3 Sample No. 3 was used as a crosslinked starch. 6, the cross-linked starch, wheat flour, and soybean protein isolate were used at the ratios (expressed in parts) shown in Table 4, 8 parts of salt and 2 parts of glucose.
Parts, 1 part of sodium glutamate, and 1 part of spices were mixed to prepare a fried clothing material, which was sprinkled on chicken and fried to produce a fried chicken. The obtained fried chicken was evaluated according to Example 1, and the results are shown in Table 4.

[0043]

[Table 4]

[0044]

Example 4 Steamed potatoes were mashed, minced beef, onions, salt, pepper and seasonings were mixed and molded to form croquette seeds. Sample No. 6 cross-linked starch 70 parts, wheat flour 20 parts, soy protein isolate 10 parts, xanthan gum 0.1
200 parts of water was added to 1 part to prepare a batter solution, which was dipped in the croquette seed prepared above, sprinkled with bread crumbs, and fried at 180 ° C. in oil. Half of the obtained croquette was left to stand at room temperature for 12 hours, half of it was frozen and stored, and after 30 days, it was reheated in a microwave oven for evaluation. Both are soft and have a good texture,
It was a preferable one having a crispy texture.

[0045]

Example 5 Sample No. 50 parts of cross-linked starch of No. 2, 46 parts of commercially available battered oil / fat starch "Batter Starch # 0" (manufactured by Nippon Shokuhin Kako Co., Ltd.), heat-treated defatted soybean powder
150 parts of water was added to the parts, and the mixture was stirred and homogenized to prepare a batter solution. The pork loin meat for pork cutlet on the market was dipped in this batter solution, further breaded, and fried at 160 ° C. for 5 minutes to obtain pork cutlet. Half of the obtained pork cutlet was left at room temperature for 12 hours, half of it was frozen and stored, and after 30 days, it was reheated in a microwave oven for evaluation. Both were soft and pleasant to the palate, and had a crispy and pleasant texture.

[0046]

Example 6 Sample No. 60 parts of 7 cross-linked starch, sample N
o. 10 parts of α-crosslinked starch of No. 9, 24 parts of wheat flour, 4 parts of isolated soybean protein, 1 part of salt and 1 part of swelling agent were mixed to prepare a tempura dressing. To 100 parts of this clothing material, add 150 parts of water to make a coating liquid, sprinkle the peeled shrimp with the coating material for tempura, add this coating liquid, and fry at 170 ° C for 2 minutes and 30 seconds to remove the shrimp tempura. Obtained. Half of the resulting tempura is 1 at room temperature
It was left for 2 hours, half of it was frozen and stored, and after 30 days, it was reheated in a microwave oven for evaluation. Both were soft and pleasant to the palate, and had a crispy and pleasant texture.

[0047]

[Example 7] Sample N on a pumpkin cut to an appropriate size
o. The cross-linked starch of No. 10 was used as a clothing material and dusted with powder. 28 parts of crosslinked starch of No. 10, 30 parts of wheat flour, 30 parts of corn flour, Sample No. 5 parts of 9-alpha cross-linked starch,
5 parts of soybean protein isolate, 1 part of salt and 1 part of swelling agent were mixed with 100 parts of tempura clothes, 150 parts of water was added to the clothes, and fried at 175 ° C for 1 minute and 30 seconds to make pumpkin tempura. Got Half of the resulting tempura was left at room temperature for 8 hours,
Half the amount was frozen and stored, and after 30 days, it was reheated in a microwave oven and evaluated. Both were soft and pleasant to the palate, and had a crispy and pleasant texture.

Claims (5)

[Claims] 1. A swelling degree of 4 to 15 and a solubility of 10
A dressing material for fried foods, which contains 20% by weight or more of cross-linked starch in an amount of not more than 10% by weight. 2. The fried clothing material according to claim 1, wherein the crosslinked starch is a crosslinked starch to which a functional group is not added. 3. The fried food material according to claim 1, wherein the crosslinked starch is a crosslinked starch having a functional group. 4. The fried food material according to claim 1, wherein the content of crosslinked starch is 40% by weight or more. 5. Soy protein in an amount of 3 to 20% by weight together with the crosslinked starch.
The garment material for fried food according to claim 1, wherein the clothing material is fried food.