TW201912655A - Method for producing oxidized starch for top coat material - Google Patents

Abstract

The present invention provides a method for producing oxidized starch for coating material on food, which comprises: a step of preparing a slurry containing raw material starch; and a step of obtaining an oxidized starch by oxidizing the raw material starch in the slurry; wherein the step of obtaining an oxidized starch comprises: a step of adding an oxidizing agent in the slurry; and a step of oxidizing the raw material starch by maintaining the slurry for a specific time under a condition of the slurry at pH 9.2 or above and 11.7 or below.

Description

Method for manufacturing oxidized starch for clothing material

The present invention relates to a method for producing oxidized starch for clothing materials.

The technique of using oxidized starch as a coating material for fried foods is described in Patent Documents 1 to 3.

Patent Document 1 (Japanese Patent Laid-Open No. 6-30713) describes a technique for drying tempura, which uses hypochlorous acid-treated processed starch, baking dextrin, oxidized starch, low-viscosity acid-treated starch, The clothing material of etherified starch or esterified starch. Also, the same document describes that the dried tempura obtained by using tempura powder containing a certain amount of hypochlorous acid processed starch is immersed in hot water to completely restore it, and it becomes a sky with good flavor, texture and hue Tempura.

Patent Document 2 (Japanese Patent Laid-Open No. 8-131109) describes a technology for a dough composition for fry containing oxidized starch and waxy starch. When this composition is used, it can be produced with Deep-fried tempura and other deep-fried noodles that stick to the dough, have excellent crispness and softness, and have a good mouthfeel. In addition, the same document describes that, among the oxidized starches, from the viewpoint of stability, whiteness, and ease of acquisition, it is preferable to use oxidized starch obtained by performing treatment with sodium hypochlorite on corn starch.

Patent Document 3 (Japanese Patent Laid-Open No. 2011-254785) describes a coating material for deep-fried foods, which contains wheat flour, oxidized starch with a carboxyl group content in a specific range, and swelling-inhibiting starch in a specific ratio. The noodle material can form a noodle with excellent crispy mouthfeel, good bite strength and less greasy feeling. In addition, the same document describes the preparation of oxidized starch. A specific amount of starch suspension is prepared by adding water to a specific amount of unprocessed cassava. A specific amount of sodium hypochlorite and an alkaline agent are added to the solution. After the pH is kept alkaline, stirring is continued. At a given time, the oxidation reaction proceeds.

[Prior Technical Literature] [Patent Literature]

Patent Document 1: Japanese Patent Laid-Open No. 6-30713

Patent Document 2: Japanese Patent Laid-Open No. 8-131109

Patent Document 3: Japanese Patent Laid-Open No. 2011-254785

Here, neither of the above-mentioned Patent Documents 1 and 2 mentions about maintaining the preferred hardness and crispiness of the top.

Furthermore, the present inventors have intensively studied and found that when the technique described in Patent Document 3 is used, the fried noodles are given better hardness and crispiness, and these goodnesses are maintained after storage In terms of status, there is room for improvement.

The present invention provides a technique for imparting better hardness and crispiness to deep-fried noodles, and maintaining these better conditions after storage.

The method for producing oxidized starch for a garment material according to the present invention includes the steps of preparing a slurry containing raw starch; and oxidizing the raw starch in the slurry to obtain oxidized starch; Wherein, the above-mentioned step of obtaining oxidized starch includes the steps of adding an oxidizing agent to the above-mentioned slurry; and maintaining the above-mentioned slurry for a predetermined time under the condition that the above-mentioned slurry has a pH of 9.2 or more and 11.7 or less. The above raw starch is subjected to an oxidation step.

In addition, the method for manufacturing a coating material for fried food according to the present invention includes the steps of obtaining the oxidized starch for a coating material by using the method for manufacturing the oxidized starch for the coating material of the present invention; The above-mentioned garment material uses oxidized starch to obtain a garment material.

Furthermore, the method for manufacturing fried foods provided by the present invention includes the steps of obtaining the coating material for fried foods using the method for manufacturing the coating material for fried foods of the present invention; The dough material for fried food is subjected to heating and conditioning steps.

Furthermore, according to the method for maintaining the crispiness of a fried food dough or the method for maintaining the hardness of a fried food dough, the oxidized starch for the dough material prepared by the manufacturing method of the present invention described above is used , Used as a coating material for fried food.

In addition, any combination of these various configurations, or conversion between the methods, devices, etc. that represent the present invention, also belong to the effective aspect of the present invention.

For example, according to the present invention, there will be provided oxidized starch for noodle materials, noodle materials and deep-fried foods obtained by the above-mentioned production method of the present invention.

In addition, according to the present invention, there will be provided a method for producing a garnish material for oxidized starch for a garnish material or a fried food obtained by the production method of the present invention.

Moreover, the fried food obtained by the manufacturing method of the fried food provided by this invention and the manufacturing method mentioned above includes the method of manufacturing the dough material for fried food of this invention mentioned above, and obtaining the noodle for fried food. The step of coating material; the step of coating the object to be fried with the coating material for fried food; and the step of applying heat treatment to the object to be fried coated with the coating material for fried food.

According to the present invention, it is possible to impart better hardness and crispiness to the deep-fried noodles, and these preferred states can be maintained after storage.

Hereinafter, specific examples of the embodiments of the present invention will be described. In addition, each component can be used alone or in combination of two or more.

In this embodiment, the manufacturing method of the oxidized starch for the garment material includes the following steps 1 and 2: (Step 1) the step of preparing a slurry containing raw starch; (Step 2) the raw materials in the slurry The starch is oxidized to obtain an oxidized starch.

Furthermore, step 2, the step of obtaining oxidized starch, includes the following steps 2-1 and 2-2: (step 2-1) the step of adding an oxidant to the above slurry; (step 2-2) Under the condition that the pH of the slurry is 9.2 or more and 11.7 or less, the slurry is maintained for a predetermined period of time, and the raw starch is subjected to an oxidation step.

In this embodiment, in step 2-2, the pH of the slurry obtained in step 1 is controlled within a specific condition range, and the slurry is maintained under this condition for a predetermined time. More specifically, in step 2-2, the pH is controlled to a higher pH condition than the condition described in Patent Document 3, and the condition is maintained for a predetermined time. By using the manufacturing method including this step, when using the noodle material as a deep-fried product, an oxidized starch having excellent noodle texture and giving storage stability can be obtained.

Hereinafter, each step will be described more specifically.

(step 1)

In step 1, a slurry of raw starch is prepared. The slurry specifically contains raw material starch and water.

Specific examples of plants that become a source of raw starch include corn, glutinous rice corn, rice, glutinous rice, wheat, sweet potatoes, potatoes, glutinous rice potatoes, cassava, and sago palm.

Furthermore, the raw material starch is preferably selected from the group consisting of corn starch, waxy corn starch, rice starch, glutinous rice starch, wheat starch, sweet potato starch, potato starch, waxy potato starch, cassava starch, sago starch and the acetylation of these Choose one or more than two kinds of starch and hydroxypropylated starch. It is more preferable to choose one or more of the group consisting of cassava starch, acetylated starch and hydroxypropylated starch More than 2 types, especially the best cassava starch.

In addition, from the viewpoints of enhancing the hardness and crispiness of the fry preparation, and maintaining the optimal state, the raw starch is preferably unprocessed starch, more preferably unprocessed tapioca starch.

The mass concentration converted from the dry matter of the raw material starch in the slurry is, for example, 20% by mass or more, preferably 30% by mass or more with respect to the entire slurry system from the viewpoint of improving the oxidation reaction efficiency in step 2.

In addition, from the viewpoint of improving the stability of the oxidation reaction in step 2, the dry matter converted into a mass concentration of the raw material starch in the slurry is, for example, 50% by mass or less, preferably 45% by mass or less with respect to the entire slurry system.

Here, the dry matter conversion of the raw material starch in the slurry is converted into the mass concentration, which is the dry matter mass obtained by subtracting the water mass calculated from the starch water mass concentration (mass %) from the starch mass, divided by the above starch mass It can be obtained by multiplying by 100 times the total mass added to the mass of water added during slurry preparation.

(Step 2)

Step 2 is the step of obtaining oxidized starch, including the aforementioned steps 2-1 and 2-2. Step 2-1 can be performed once in step 2, or it can be divided into two or more times, or step 2-1 after the second time can be performed in step 2-2, preferably step 2-1 Performed once in step 2.

Furthermore, step 2-1 is preferably performed before step 2-2.

The oxidizing agent used in step 2-1 includes, for example, chlorine-based oxidizing agents such as hypochlorite and bleaching powder that have available chlorine in an aqueous solution; hydrogen peroxide; permanganate, etc., from the viewpoint of stabilizing the oxidation reaction Preferably, one or two kinds are selected from the group consisting of hypochlorite and bleaching powder, more preferably hypochlorite such as sodium hypochlorite, potassium hypochlorite, calcium hypochlorite, and particularly preferably sodium hypochlorite. In addition, the oxidant system may contain one kind of hypochlorite, or two or more kinds.

The concentration of the oxidizing agent used in step 2-1, for example, when a chlorine-based oxidizing agent is used, an aqueous solution having an effective chlorine concentration of 4% by mass or more and 18% by mass or less can be used.

Here, the above “effective chlorine concentration” refers to the effective chlorine concentration of oxidizing chlorine compounds such as hypochlorous acid or hypochlorous acid ions in an aqueous solution. For example, according to the fifth edition of the official document on food additives (Guangchuan) Bookstore, 1987) D-383 ~ D-384 described in the method.

When the oxidant-based chlorine-based oxidant used in step 2-1, from the viewpoint of improving the efficiency of the oxidation reaction, the effective chlorine concentration is preferably 1 mass relative to the converted mass of the raw material starch in the slurry at the beginning of step 2-2 %/g or more, more preferably 1.2% by mass/g or more, particularly good 1.4% by mass/g or more, and most preferably 1.6% by mass/g or more.

In addition, from the viewpoint of improving the stability of the oxidation reaction, the effective chlorine concentration is preferably 3.5% by mass/g or less, more preferably 3.0% by mass/g or less, and 2.6% by the ultra-preferred series relative to the dry matter conversion mass of the raw material starch. %/g or less, the best system is 2.3% by mass/g or less.

Here, the effective chlorine concentration with respect to the dry matter conversion mass of the raw material starch mentioned above means that the effective chlorine concentration of an oxidant with a conversion mass of 1 g relative to the dry matter raw material starch decreases as the oxidation reaction progresses.

The oxidation conditions in step 2-2 are for those whose pH satisfies the following conditions.

That is, when the slurry pH system is used as a fried food coating material, it is preferably 9.2 or more, and more preferably 9.4 or more from the viewpoint of maintaining a better hardness and crispiness of the clothing.

Furthermore, from the viewpoint of suppressing excessive oxidation of the raw material starch and gelatinization of the slurry, the slurry pH is 11.7 or less, preferably 11.5 or less, more preferably 11.0 or less, and particularly preferably 10.5 or less.

Here, "maintaining the pH of the slurry" means that the pH of the slurry in the oxidation reaction is confined within the set value ± 0.2.

Furthermore, in step 2-2, it is preferable to maintain the pH under the aforementioned conditions by adding alkali to the slurry. At this time, the alkali addition system in the slurry may be continuous or intermittent.

Specific examples of the alkali include metal hydroxides such as sodium hydroxide, potassium hydroxide, calcium hydroxide, and magnesium hydroxide. From the viewpoint of maintaining the pH stability under the aforementioned conditions, the alkali is preferably an alkali metal hydroxide.

The reaction temperature in Step 2-2 is preferably 10°C or higher, more preferably 15°C or higher, and particularly preferably 20°C or higher from the viewpoint of improving the oxidation reaction efficiency.

Furthermore, from the viewpoint of improving the production stability of the oxidized starch, the reaction temperature in step 2-2 is preferably 60°C or lower, more preferably 50°C or lower, and particularly preferably 45°C or lower.

Step 2-2 is continued, for example, until the end of the oxidation reaction, and more specifically, until the available chlorine in the slurry disappears. The disappearance of available chlorine in the slurry can be confirmed by removing a part of the slurry and adding it to a saturated potassium iodide solution when the purple color disappears.

In addition, the predetermined time of step 2-2 may be a time until the oxidation reaction is completed. From the viewpoint of improving the yield of oxidized starch, it is preferably 30 minutes or more, and more preferably 60 minutes or more. In addition, from the viewpoint of improving the production efficiency of oxidized starch, the predetermined time in step 2-2 is preferably 500 minutes or less, and more preferably 300 minutes or less.

Using steps 1 and 2 above, oxidized starch is produced in the slurry.

Furthermore, after step 2, it may further include the step of esterifying or etherifying the oxidized starch (step 3).

Specific examples of esterification performed on the oxidized starch in Step 3 include acetylation and phosphorylation, and specific examples of etherification include hydroxypropylation and the like.

From the viewpoint of improving the hardness and crispiness of the fry preparation, and maintaining the optimal state of these, it is preferable not to perform other processing on the oxidized starch obtained in this embodiment.

Furthermore, after step 2 or step 3, it may further include a step of setting the pH to 7.0 or less by adding an acid to the slurry (step 4). By this, the oxidation reaction can be stopped.

Specific examples of the acid in step 4 include inorganic acids such as hydrochloric acid, nitric acid, and sulfuric acid; organic acids such as acetic acid. From the viewpoint of surely stopping the oxidation reaction, the acid is preferably inorganic acid, more preferably hydrochloric acid, and particularly preferably hydrochloric acid having a concentration of 1% by mass or more and 5% by mass or less.

Furthermore, in step 4, from the viewpoint of surely stopping the oxidation reaction, the pH is preferably 7.0 or less, and more preferably 6.5 or less.

In addition, the lower limit of pH in step 4 is preferably 3.5 or more, and more preferably 4.5 or more from the viewpoint of suppressing decomposition of oxidized starch.

After steps 2 to 4, the steps of: separating the oxidized starch in the slurry, washing the oxidized starch, dehydrating the oxidized starch, drying the oxidized starch, and crushing the oxidized starch may be further performed. And the step of sieving the oxidized starch, and select the step 1 or 2 or more.

Among them, in the step of drying the oxidized starch, for example, the dehydrated oxidized starch may be dried at a temperature of 30°C or higher and 150°C or lower.

In addition, after the step of drying the oxidized starch, the above steps of crushing the oxidized starch and sieving the crushed oxidized starch are preferably performed.

The oxidized starch obtained in this embodiment can be suitably used as a raw material for a garment material. By using the oxidized starch of the present embodiment as a material for a garment, it is possible to impart a better hardness and crispiness to the fried garment, and to maintain these preferable conditions even after storage. In addition, according to the present embodiment, the food texture immediately after preparation, specifically, a deep-fried product with excellent balance of hardness, crispiness, dryness, and ease of swallowing can be obtained. After being stored at 10~30℃, it can still effectively suppress the deterioration of the eating sensation.

From the viewpoint of maintaining the better hardness and crispiness of the face coat, convert the oxidized starch dry matter into a slurry with a mass concentration of 15% by mass, and use a rapid viscosity tester (Rapid Visco Analyzer: RVA) to heat it to a maximum viscosity of 95°C It is preferably 900 cP or less, more preferably 700 cP or less, and after heating, the viscosity when cooled to 25° C. by RVA is preferably 6000 cP or less and more preferably 5000 cP or less.

Furthermore, the lower limit of the maximum viscosity when heated to 95°C is preferably 50 cP or more, and after heating, the lower limit of the viscosity when cooled to 25°C by RVA is preferably 100 cP or more.

In addition, from the viewpoint of maintaining a better hardness and crispiness of the face coat, the viscosity of the 15% by mass slurry when cooled by RVA to 25°C (viscosity B) is relative to the highest viscosity when heated to 95°C (viscosity A) The ratio (viscosity B/viscosity A) is preferably at least 1.4, more preferably at least 1.6, and particularly preferably at least 1.8. From the same viewpoint, the above (viscosity B/viscosity A) is preferably 20 or less, more preferably 15 or less, particularly good 10 or less, and most preferably 8 or less.

Here, the methods for measuring the highest viscosity when heated to 95°C and the viscosity when cooled to 25°C are as follows.

(Measurement method of the highest viscosity when heated to 95℃ and the viscosity when cooled to 25℃)

1. Mix the oxidized starch and water in a dedicated aluminum container to prepare a slurry with a converted mass concentration of 15% by mass in dry matter of oxidized starch. Put a special stirring paddle in the above aluminum container and install a rapid viscosity analyzer (Rapid Visco Analyzer: RVA).

2. While stirring at 160 rpm, while maintaining viscosity at 40°C for 1 minute, heat from 40°C to 95°C at a rate of 6°C/min.

After maintaining at 3.95°C for 5 minutes, cool to 25°C at 4.5°C/min.

4. Read the viscosity A(cP) of the highest viscosity when heated to 95℃, and the viscosity B(cP) when cooled to 25℃, and measure each viscosity.

Next, the coating material and fried food using the oxidized starch of the present embodiment will be described.

First, the noodle material of this embodiment is used for fried food, and contains the oxidized starch obtained by the production method of this embodiment.

In addition, in the present embodiment, the method for manufacturing a dough material for fried food includes, for example, a step of obtaining an oxidized starch by the aforementioned production method, and a step of preparing an oxidized starch for a dough material to obtain a dough material.

When the amount of the oxidized starch obtained in the present embodiment in the noodle material is, for example, the total solid content in the noodle material is set to 100% by mass, from the viewpoint of enhancing the hardness and crispness of the fry preparation, and maintaining From the viewpoint of such a preferable state, it is preferably 3% by mass or more, more preferably 5% by mass or more, particularly preferably 10% by mass or more, and most preferably 12% by mass or more. In addition, the oxidized starch obtained in the present embodiment in the garment material is, for example, 15% by mass or more or 20% by mass or more with respect to the total amount of solids in the garment material.

In addition, from the same viewpoint, when the amount of the oxidized starch obtained in the present embodiment in the garment material is 100% by mass of the entire solid content in the garment material, it is preferably 100% by mass or less, more preferably 80% by mass or less, and 70% by mass or less for the Tejia series

The garment material may further contain oxidized starch other than the oxidized starch obtained by the method of the present embodiment (hereinafter also referred to as "other oxidized starch").

The aforementioned viscosity ratio (viscosity B/viscosity A) of other oxidized starches is not limited, for example, it exceeds 0 and is less than 1.4.

When the coating material further contains other oxidized starch, the content of the other oxidized starch in the coating material is 1 part by mass relative to the oxidized starch obtained by the method of this embodiment, from the viewpoint of maintaining a better hardness and crispiness of the coating , Preferably more than 0 quality. In addition, from the viewpoint of maintaining the preferred hardness and crispiness of the noodle, the content of other oxidized starch in the noodle material is preferably 5 parts by mass or less relative to 1 part by mass of the oxidized starch obtained by the method of this embodiment. More preferably, it is less than 3 parts by mass.

In addition, when the coating material further contains other oxidized starch, from the viewpoint of maintaining the preferred hardness and crispiness of the coating, when the total solid content in the coating material is set to 100% by mass, the oxidation in the coating material The total starch content is preferably more than 3% by mass, more preferably 5% by mass or more, particularly good 10% by mass or more, and most preferably 12% by mass or more. In addition, from the viewpoint of maintaining the preferred hardness and crispiness of the noodle, when the total solid content in the noodle material is 100% by mass, the total content of oxidized starch in the noodle material is preferably 100% by mass or less. The more preferred system is 80% by mass or less, and the particularly preferred system is 70% by mass or less.

Furthermore, the coating material may also contain solid components other than oxidized starch. Specific examples thereof include starches other than oxidized starch, such as raw starch, esterified starch, cross-linked starch, etherified starch, and alpha starch; Wheat flour such as low-gluten flour; cereal flour such as rice flour; dried eggs such as whole egg powder; leavening agents such as baking powder.

The specific form of the material for the facecoat includes powder such as flour.

In addition, liquid ingredients such as egg liquid, liquid ingredients such as soy sauce, and liquid ingredients such as soy sauce can also be used as batter in the solid content containing oxidized starch.

The content of the liquid component in the batter is preferably 90 parts by mass or more, more preferably 100 parts by mass or more, and more preferably 450 parts by mass or less, and more preferably 300 parts by mass with respect to 100 parts by mass of the solid material of the coating material. Less than 200 parts by mass.

Next, the fried food will be explained.

The deep-fried food system of this embodiment contains the dough material for deep-fried food, and the to-be-fried product system may or may not be included.

For example, fried foods also include foods that do not contain the to-be-fried product like fry, but only individually condition the dough material.

In addition, in this embodiment, the manufacturing method of a fried food includes, for example, the process of obtaining the dough material for fried foods by the said manufacturing method, and the step of heat-conditioning the dough material for fried foods.

Furthermore, when the fried food contains a to-be-fried product, the coating material for fried food of the present embodiment is used as, for example, a coating material for a to-be-fried product in a coated food, that is, a coating material for food, more specifically Use as a material attached to the surface of the object to be fried.

When the fried food contains the object to be fried, the coating material for the fried food may cover a part of the object to be fried, or may cover the entire object to be fried. In addition, the coating material for fried food may be attached to a part of the object to be fried, or may be attached to the entire object to be fried.

Examples of the deep-fried food to be fried in this embodiment include seafood such as shrimps; meat such as chicken; vegetables such as potatoes; snacks such as donuts, honey cakes, and steamed buns.

Specific examples of the conditioned form of fried foods include, for example, after coating the to-be-fried material with a coating material, the fried food is cooked in edible oil at 100°C to 200°C; and in a pan with a thin layer of oil Or apply heated food on the iron plate. Moreover, the manufacturing method of the fried food of this embodiment includes, for example, the step of applying heat treatment to the dough material for fried food.

Examples of deep-fried foods include tempura, fried chicken nuggets, Longtianfeng fried chicken, etc., or those sprinkled with bread flour or fried flour like fried pork chops. In addition, the fried food of the present embodiment also includes fried food after being coated with a coating material and then subjected to dry heat conditioning, microwave heating conditioning, or superheated steam conditioning in an oven or the like. Deep-fried foods are better to use the fat-containing coating material to coat the to-be-fried product, or to spread grease on the coating material.

The fried food obtained according to the manufacturing method of the present embodiment can give a better hardness and crispiness to the fried food noodle after heating and conditioning, and can maintain such a better state after storage.

[Example]

First, illustrate the raw materials used in the following examples:

Tapioca starch (moisture 13.5% by mass, Siam Starch (1966) manufactured by Co., Ltd.)

Corn starch: Corn starch Y (manufactured by J-OIL MILLS Co., Ltd.)

Whole egg powder: dried whole egg No.1 (made by Kewpie Egg Co., Ltd.)

Baking powder: F-UP (made by Omiya Food Industry Co., Ltd.)

Other oxidized starch: JELCALL SP-2 (manufactured by J-OIL MILLS Co., Ltd., viscosity B: 203cP, viscosity A: 1554cP, (viscosity B/viscosity A)=0.13)

In addition, the water content of cassava starch and oxidized starch described below is measured according to the following method.

(Measurement method of moisture)

For the starch, a moisture meter (electromagnetic moisture meter: model MX50, manufactured by Kensei Industry Co., Ltd.) was used, heat drying was performed at 130°C, and the moisture was measured.

(Examples 1-7, Comparative Examples 1-6)

In this example, the production and evaluation of oxidized starch were carried out. Table 1 shows: the manufacturing conditions of oxidized starch, the types of noodle materials prepared using the obtained oxidized starch, and the tempura prepared using the obtained noodle materials were kept at 20°C for 4 hours immediately after preparation and after preparation And prepare the evaluation results after 4 hours.

In addition, Table 2 shows the formula of the coating material prepared using oxidized starch.

(Example 1)

(Manufacturing method of oxidized starch)

In a separable flask, 150 g of cassava starch and 190 g of distilled water were added and dispersed to prepare a slurry with a mass concentration of 38.2% by mass in terms of dry matter.

After the temperature of the obtained slurry was set to 37° C., all of them were dropped into 18.2 mL of an aqueous solution of sodium hypochlorite (available chlorine concentration 14.3%) at one time to obtain the effective chlorine concentration described in Table 1.

After dropping the sodium hypochlorite aqueous solution, a 3% by mass sodium hydroxide aqueous solution was dropped to obtain the set pH (Table 1).

Then, the sodium hydroxide aqueous solution was dripped in time until the reaction was completed, and the pH was maintained within the set value ±0.03 to obtain oxidized starch.

At the end of the reaction, a small amount of slurry was sampled, and a saturated potassium iodide aqueous solution was dropped until the time when the purple color disappeared.

After confirming the completion of the reaction, 3% by mass of hydrochloric acid was added to the slurry, and after neutralization to pH 6, the oxidized starch in the slurry was washed and dehydrated.

Then, it was dried overnight at 40° C., crushed, and then sieved using a 60-mesh sieve (opening 250 μm), and the sieve was used as the oxidized starch in this example.

(Determination of viscosity of oxidized starch)

1. Mix the oxidized starch and water whose moisture content has been measured in a special aluminum container, and prepare a slurry with a converted mass concentration of 15% by mass of dry matter of oxidized starch. A special stirring paddle was placed in the above-mentioned aluminum container, and a rapid viscosity analyzer (Rapid Visco Analyzer: RVA: model RVA-4, manufactured by Perten Corporation) was installed.

2. While stirring at 160 rpm, while maintaining viscosity at 40°C for 1 minute, heat from 40°C to 95°C at a rate of 6°C/min.

After maintaining at 3.95°C for 5 minutes, cool to 25°C at 4.5°C/min.

4. Read the viscosity A(cP) of the highest viscosity when heated to 95℃, and the viscosity B(cP) when cooled to 25℃, and measure each viscosity.

(Preparation method of facecoat material)

In the noodle material shown in Table 2, according to the recipe of the noodle material 1, the raw materials are mixed according to the formulation amount in the table to prepare flour and batter containing oxidized starch.

(Preparation method of tempura)

1. Slice the sweet potato round to a thickness of 0.8~1.0cm and soak it in water.

2. Remove the sweet potatoes from 1. above and peel them.

3. Fully remove the water from the sweet potato above 2. Become the raw material for frying.

4. Sprinkle the flour obtained according to the aforementioned method on the frying raw material, and then paste the batter obtained according to the aforementioned method, and perform frying for 3 minutes and 30 seconds using canola oil at 175°C.

5. Remove and drain oil from canola oil to obtain tempura.

(Evaluation method of tempura)

After the obtained tempura was just prepared (within 1 hour) and after being left at 20°C for 4 hours after being prepared, 4 professional reviewers evaluated the food. The evaluation is conducted in accordance with the following evaluation items and evaluation criteria. If the average score of 4 people in each item department exceeds 2 points, they will be evaluated as qualified.

(Hardness)

5 points: The coat is extremely hard

4 points: hard coat

3 points: slightly harder

2 points: The coat is not too hard

1 point: the coat is not hard

(Crispness)

5 points: The coat is very crunchy

4 points: The coat has a crispy feel

3 points: The coat is slightly crunchy

2 points: The crispiness of the facecoat is low

1 point: no crispiness in the facecoat

(Dry feeling)

5 points: very crispy

4 points: Crisp

3 points: slightly crispy

2 points: a little sticky

1 point: sticky

(Ease of swallowing)

5 points: The facecoat has excellent bite strength and is easy to swallow

4 points: The batter has a good bite and is easy to swallow

3 points: The noodles are slightly bitter and easy to swallow

2 points: The noodle is slightly crumbly and not easy to swallow

1 point: The rag has scum and is not easy to swallow

(Examples 2 to 5, Comparative Examples 1 to 4)

Except that the pH of the slurry was set to react as described in Table 1, oxidized starch was produced according to the same conditions and methods as in Example 1.

Here, in Comparative Example 4, the slurry was gelatinized during the oxidation treatment, so the slurry could not be dehydrated, resulting in the failure to obtain a sample of oxidized starch.

(Example 6)

Except for throwing 9.1 mL of sodium hypochlorite aqueous solution (available chlorine concentration 14.3%) at one time and setting it as the effective chlorine concentration in terms of the converted mass of starch dry matter described in Table 1, the rest were produced and oxidized according to the same conditions and methods as in Example 2. starch.

(Comparative example 5)

Except that 31.9mL of sodium hypochlorite aqueous solution (effective chlorine concentration 14.3%) was thrown in at one time and set as the effective chlorine concentration in terms of the mass converted to starch dry matter described in Table 1, the rest were produced and oxidized according to the same conditions and methods as Comparative Example 2. starch.

(Example 7)

After the oxidation reaction of the sodium hypochlorite aqueous solution (available chlorine concentration 14.3%) performed under the conditions of Example 2 was completed, the slurry was prepared to pH 8 using 3% by mass hydrochloric acid.

Then, 2.2 mL of acetic anhydride was dripped over 15 minutes, and the oxidized starch was acetylated. During the reaction, the pH was maintained at 7.8 to 8.5 using a 3% by mass sodium hydroxide aqueous solution.

After the dripping is completed, neutralize it to pH 6 with 3% by mass hydrochloric acid, and then wash and dehydrate the oxoacetated cassava starch in the slurry.

After dehydration, it was dried overnight at 40°C, pulverized, and then sieved using a 60-mesh sieve (opening 250 μm), and the sieve was used as the oxidized starch in this example.

(Comparative example 6)

In this example, the oxidized starch was produced according to the method described in the example of the aforementioned Patent Document 3.

In a separable flask, 150 g of cassava starch and 190 g of distilled water were added and dispersed to prepare a slurry with a mass concentration of 38.2% by mass in terms of dry matter.

After the temperature of the obtained slurry was set to 37° C., 18.2 mL of a sodium hypochlorite aqueous solution (effective chlorine concentration 14.3%) was divided into 30 times (0.61 mL/time) every 2 minutes and dropped. While the sodium hypochlorite aqueous solution was thrown in, the 3% by mass sodium hydroxide aqueous solution was appropriately dropped in such a manner that the slurry pH was maintained at 7.5 or higher. The pH of the slurry at the end of the 30th drop of the sodium hypochlorite aqueous solution became the highest, at this time the pH was 8.5.

Then, by dropping a 3% by mass sodium hydroxide aqueous solution in a timely manner, the pH at the time when the sodium hypochlorite aqueous solution was dropped was maintained, and the reaction was further performed for 90 minutes.

After 90 minutes, a small amount of the slurry was sampled, a saturated potassium iodide aqueous solution was dropped, and it was confirmed that the purple color had disappeared, and the subsequent steps of neutralization were performed in the same manner as described in Example 1 to obtain oxidized starch.

As shown in Table 1, in each example, the pH of the slurry was subjected to an oxidation reaction while maintaining specific conditions. Therefore, the tempura prepared using the obtained oxidized starch had the hardness, crispiness, dryness, and swallowing of the noodle. Ease of eating, etc. are excellent. And, 4 hours after the preparation of tempura, it still maintains this eating sensation.

On the other hand, in Comparative Examples 1 to 3, 5, and 6, because the pH of the slurry during the oxidation reaction was too low, the tempura prepared after 4 hours had a poorer food feel than the Examples.

Furthermore, in Comparative Example 4, because the pH of the slurry during the oxidation reaction was too high, as described above, the slurry in the preparation of oxidized starch was gelatinized, resulting in the inability to obtain oxidized starch.

(Examples 8 and 9)

Using the oxidized starch obtained in Example 1, the raw materials according to the formulations of the garment material 2 and the garment material 3 shown in Table 2 were mixed according to the formulation shown in the table to prepare flour and batter containing oxidized starch.

Using the obtained flour and batter, tempura was prepared according to the method described in Example 1 and evaluated. The evaluation results are shown in Table 3.

According to Table 3, even in Examples 8 and 9 in which the formula of the facewear material is different, tempura with excellent food quality immediately after preparation and after storage can be obtained.

(Examples 10 to 13)

In this example, the oxidized starch obtained in Example 2 was used, and the raw materials were mixed according to the batter composition described in Table 4 to prepare a batter containing oxidized starch.

Frozen doughnut dough (egg doughnut, made by Ohland Foods) is frozen in a frosted state with oil (FryUp201, manufactured by J-OIL MILLS Co., Ltd.) heated to 180°C for 2 minutes, turned over and re-oiled Deep fry for 1 minute to make doughnuts.

After removing the remaining heat of the fried donut, apply the batter containing the oxidized starch prepared on the donut and fry each side in oil heated to 180℃ for 75 seconds to prepare Donuts in a facecoat.

Furthermore, only Example 13 was directly coated with batter containing oxidized starch on the frozen donut dough in a frozen state, fried at 180°C for 2 minutes, turned over and deep-fried for 1 minute to prepare a sweet coat ring.

Each doughnut obtained was placed at 21°C for 4 hours.

[Table 4]

The doughnuts with hoods obtained in Examples 10 to 12 had hardness immediately after preparation or after storage, and had excellent crunchy texture. In addition, the doughnut with a facecoat of Example 13 was slightly thin, but it was excellent regardless of the crispy texture immediately after preparation or after storage.

(Example 14, Comparative Examples 7-8)

In this example, the oxidized starch obtained in Example 2 and the oxidized starch obtained in Comparative Example 1 were used, and the raw materials were mixed according to the composition described in Table 5 to prepare a batter for fry.

The prepared fry residue was battered, and the oil (super canola oil, manufactured by J-OIL MILLS Co., Ltd.) heated to 175°C was used, except that Example 14 was fried for 2 minutes and a half, and the rest was fried. After 3 minutes, the slag was prepared.

The deep-fried slag was placed at 20°C for 4 hours, and then put into an 8.0 mm sieve with an opening to recover the sieved material. Put the recovered sieve into an 5.6mm sieve with openings to recover the sieve to obtain a whole frying slag.

The crispiness index of the frying slag is a compression test of one whole frying slag according to the following conditions. The number of measurements was set to 8 in each example, and the average value and the standard deviation value of the number of occurrences (number of peaks) of the maximum value from the start of the measurement to the end of the measurement were calculated. The greater the number of spikes, the better the crispiness. The results are shown in Table 5.

<Measurement conditions>

Measuring equipment: TA.XT.plus Texture Analyzer (manufactured by Stable Micro Systems)

Plunger: 20mm disc type

Measuring speed: 0.5mm/sec

Measurement mode: 50% compression

The number of spikes obtained in Example 14 was deep-fried. Also, after eating, the result is very crispy.

On the other hand, in Comparative Example 7 and Comparative Example 8, the number of peaks was small. Also, after eating, the result is not too crispy.

This application claims priority based on Japanese application No. 2017-146200 filed on July 28, 2017, and Japanese application No. 2018-015564 filed on January 31, 2018. All of these disclosures are incorporated into this case.

Claims (11)

A method for manufacturing oxidized starch for a garment material includes the steps of preparing a slurry containing raw starch; and oxidizing the raw starch in the slurry to obtain an oxidized starch; wherein, the oxidized starch is obtained The above steps include the steps of: adding an oxidant to the slurry; and oxidizing the raw starch by maintaining the slurry for a predetermined time under the conditions that the pH of the slurry is 9.2 or more and 11.7 or less A step of. The method for producing oxidized starch for a garment material according to claim 1, wherein the oxidizing agent is selected from the group consisting of hypochlorite and bleaching powder. The method for producing oxidized starch for a garment material according to claim 1, wherein in the above step of oxidizing the raw starch, the above pH is maintained under the above conditions by adding an alkali to the above slurry. The method for producing oxidized starch for a garment material according to claim 1, wherein the step of adding an oxidizing agent is performed before the step of oxidizing the raw starch. The method for producing oxidized starch for a garment material according to claim 2, wherein when the above step of oxidizing the raw starch is started, the conversion of the dry matter of the raw starch in the slurry, the effective chlorine concentration is 1% by mass/ g or more and 3.5% by mass/g or less. The method for producing oxidized starch for a garment material according to claim 1, wherein the raw material starch is cassava starch. The method for producing oxidized starch for a garment material according to claim 1, wherein the slurry with a mass concentration of 15% by mass converted from the dry matter of the oxidized starch is measured by a rapid viscosity analyzer (Rapid Visco Analyzer: RVA), The ratio of the viscosity when cooled to 25°C is 1.4 or more and 20 or less with respect to the highest viscosity when heated to 95°C. A method for manufacturing a dough material for fried foods includes the steps of obtaining the oxidized starch for a dough material using the method for producing an oxidized starch for a dough material according to any one of claims 1 to 7; Oxidized starch is used for the clothing material, and the step of obtaining the clothing material. A method for manufacturing fried foods includes the steps of obtaining the coating material for fried foods using the method for manufacturing the coating material for fried foods of claim 8; and applying the coating material for fried foods Heat conditioning steps. A method for maintaining the hardness of fried food noodles is to use the oxidized starch for the noodle material prepared according to any one of claims 1 to 7 as a noodle material for fried food. A method for maintaining the crispiness of fried food noodles is to use the oxidized starch for the noodle material prepared according to the manufacturing method of any one of claims 1 to 7 as a noodle material for fried food.