WO2019021606A1 - Method for producing oxidized starch for clothing - Google Patents

Method for producing oxidized starch for clothing Download PDF

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Publication number
WO2019021606A1
WO2019021606A1 PCT/JP2018/019771 JP2018019771W WO2019021606A1 WO 2019021606 A1 WO2019021606 A1 WO 2019021606A1 JP 2018019771 W JP2018019771 W JP 2018019771W WO 2019021606 A1 WO2019021606 A1 WO 2019021606A1
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WO
WIPO (PCT)
Prior art keywords
starch
oxidized starch
slurry
mass
raw material
Prior art date
Application number
PCT/JP2018/019771
Other languages
French (fr)
Japanese (ja)
Inventor
弘文 野上
雅博 井上
Original Assignee
株式会社Ｊ－オイルミルズ
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 株式会社Ｊ－オイルミルズ filed Critical 株式会社Ｊ－オイルミルズ
Priority to CN201880047635.3A priority Critical patent/CN110891429A/en
Priority to JP2019532402A priority patent/JP7194680B2/en
Priority to PE2020000137A priority patent/PE20200712A1/en
Publication of WO2019021606A1 publication Critical patent/WO2019021606A1/en
Priority to PH12020500200A priority patent/PH12020500200A1/en

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/157—Farinaceous granules for dressing meat, fish or the like
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
    • C08B31/00—Preparation of derivatives of starch
    • C08B31/18—Oxidised starch

Definitions

  • the present invention relates to a method of producing oxidized starch for dressings.
  • Patent Documents 1 to 3 disclose techniques using oxidized starch as a coating material for fried foods.
  • Patent Document 1 Japanese Patent Application Laid-Open No. 6-30713
  • a coating material containing hypochlorous acid-processed modified starch, roasted dextrin, oxidized starch, low viscosity acid-treated starch, etherified starch or esterified starch is used.
  • Techniques for dry tempura have been described.
  • when dried tempura obtained by using a tempura powder containing a specific amount of hypochlorinated processed starch is immersed in boiling water, it is completely restored and becomes a tempura with a good flavor, texture and color tone. Is described.
  • Patent Document 2 Japanese Patent Application Laid-Open No. 8-131109 describes a technique relating to a fried food batter composition containing oxidized starch and waxy starch, and when such a composition is used, there is no tackiness, It is said that it is possible to make fried foods such as tempura having excellent texture and excellent in texture and softness and good mouth melting. Moreover, it is described in the same document that it is preferable to use oxidized starch obtained by treating corn starch with sodium hypochlorite among oxidized starches in terms of stability, whiteness, availability, etc. It is done.
  • Patent Document 3 Japanese Patent Application Laid-Open No. 2011-254785 describes a flour, a starch-containing starch with a carboxyl group content in a specific range, and a frying material containing a swelling-inhibited starch in a specific ratio. Such clothing materials are considered to be able to form clothing that is excellent in savoriness, crisp, and less oily. Also, in the same literature, for preparation of oxidized starch, water is added to a specific amount of raw tapioca to prepare a specific amount of starch suspension, to which a specific amount of sodium hypochlorite and an alkali agent are added. After the pH is kept alkaline, stirring is maintained for a predetermined time to carry out an oxidation reaction.
  • the present invention provides a technique for imparting a desired hardness and crispiness to fried food and maintaining its preference after storage.
  • a method of producing fry food comprising:
  • a method of maintaining the crispness of the fry food batter or the hard food batter of the fry food using the oxidized starch produced in the method according to the present invention as a fry food batter. Methods are provided to maintain
  • the oxidized starch for clothing material obtained by the production method according to the present invention for the production of a clothing material or a fried food.
  • a step of obtaining a fry food batter by the method of producing a fry food batter according to the present invention a step of covering a seed with the fry food batter, and the fry food
  • a method for producing a fry food product comprising the step of heat-treating the dressing-coated seed material, and a fry food product obtained by the production method.
  • each component can be used individually or in combination of 2 or more types.
  • the method for producing the oxidized starch for coating material includes the following steps 1 and 2.
  • Step 1) Step of Preparing Slurry Containing Raw Material Starch
  • Step 2) Step of Oxidation of Raw Material Starch in the Slurry to Obtain Oxidized Starch
  • Step 2 of the step of obtaining starch oxide is the following step 2-1 And step 2-2.
  • Step 2-1 Step of Adding an Oxidizing Agent to the Slurry
  • Step 2-2 Raw Material Starch by Maintaining the Slurry for a Specified Time under the Condition that the pH of the Slurry is 9.2 to 11.7 Process of oxidizing
  • step 2-2 the pH of the slurry obtained in step 1 is controlled to be within a specific range of conditions, and the slurry is maintained under such conditions for a predetermined time. More specifically, in step 2-2, control is performed so as to have a high pH condition as compared to the conditions described in the above-mentioned Patent Document 3, and the condition is maintained for a predetermined time.
  • control is performed so as to have a high pH condition as compared to the conditions described in the above-mentioned Patent Document 3, and the condition is maintained for a predetermined time.
  • Step 1 a slurry of raw material starch is prepared.
  • the slurry specifically contains raw material starch and water.
  • Specific examples of the plant from which the raw material starch is derived include corn, glutinous corn, rice, glutinous rice, wheat, sweet potato, potato, glutinous potato, tapioca, sago palm and the like.
  • the raw material starch is preferably selected from corn starch, waxy corn starch, rice starch, glutinous rice starch, wheat starch, sweet potato starch, potato starch, waxy potato starch, tapioca starch, sago starch and acetylated starch and hydroxypropylated starch thereof.
  • the raw material starch is preferably an unmodified starch, and more preferably an unmodified tapioca starch It is.
  • the dry matter equivalent mass concentration 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, from the viewpoint of enhancing the efficiency of the oxidation reaction in Step 2. Further, from the viewpoint of enhancing the stability of the oxidation reaction in step 2, the dry matter equivalent mass concentration of the raw material starch in the slurry is, for example, 50 mass% or less, preferably 45 mass% or less, with respect to the entire slurry.
  • the dry matter equivalent mass concentration of the raw material starch in the slurry is the amount of dry matter obtained by subtracting the mass of water calculated from the mass of starch (mass%) from the mass of starch, the above mass of starch and water added at the time of slurry preparation After dividing by the total mass which added with the mass of, it can calculate 100 times.
  • Step 2 is a step of obtaining oxidized starch, and includes the steps 2-1 and 2-2 described above.
  • Step 2-1 may be performed once during step 2 or may be divided into two or more steps, and the second and subsequent steps 2-1 may be performed during step 2-2.
  • step 2-1 is performed once during step 2. More preferably, step 2-1 is performed before step 2-2.
  • Examples of the oxidizing agent used in step 2-1 include chlorine-based oxidizing agents having effective chlorine in an aqueous solution such as hypochlorite and bleached powder; hydrogen peroxide; permanganate etc., but the oxidation reaction is stable From the viewpoint of promoting the reaction, preferably one or two selected from the group consisting of hypochlorite and bleached powder, more preferably sodium hypochlorite, potassium hypochlorite, hypochlorous acid It is a hypochlorite such as calcium, and more preferably sodium hypochlorite.
  • an oxidizing agent may contain 1 type of hypochlorite, and may contain 2 or more types.
  • an aqueous solution having an effective chlorine concentration of 4% by mass to 18% by mass can be used as the concentration of the oxidizing agent used in Step 2-1.
  • the above-mentioned effective chlorine concentration refers to the concentration of effective chlorine which is an oxidizing chlorine compound such as hypochlorous acid or hypochlorite ion in an aqueous solution, and, for example, the fifth edition food additive official document It can be measured by the method described in D-383 to D-384 of the manual (Ashikawa Shoten, 1987).
  • the effective chlorine concentration relative to the dry matter equivalent mass of the raw material starch in the slurry at the start of step 2-2 is preferably from the viewpoint of enhancing the efficiency of the oxidation reaction. It is 1% by mass / g or more, more preferably 1.2% by mass / g or more, further preferably 1.4% by mass / g or more, and even more preferably 1.6% by mass / g or more. Further, from the viewpoint of enhancing the stability of the oxidation reaction, the effective chlorine concentration relative to the dry matter equivalent mass of the raw material starch is preferably 3.5% by mass / g or less, more preferably 3.0% by mass / g or less.
  • the effective chlorine concentration with respect to the dry matter equivalent mass of the raw material starch refers to the effective chlorine concentration of the oxidizing agent with respect to 1 g of the dry matter equivalent mass of the raw material starch, and decreases as the oxidation reaction proceeds.
  • the oxidation conditions in step 2-2 satisfy the following conditions for pH. That is, the pH of the slurry is 9.2 or more, preferably 9.4 or more, from the viewpoint of maintaining the preferable hardness and crispiness of the batter when used as a fry food batter. Further, from the viewpoint of suppressing excessive oxidation of the raw material starch and gelatinization of the slurry, the pH of the slurry is 11.7 or less, preferably 11.5 or less, more preferably 11.0 or less, further preferably 10 .5 or less.
  • maintaining the pH of the slurry means keeping the slurry pH during the oxidation reaction within the range of the set value ⁇ 0.2.
  • step 2-2 it is preferable to maintain the pH under the conditions described above by adding a base to the slurry.
  • the addition of the base to the slurry may be performed continuously or intermittently.
  • Specific examples of the base include metal hydroxides such as sodium hydroxide, potassium hydroxide, calcium hydroxide and magnesium hydroxide.
  • the base is preferably a hydroxide of an alkali metal from the viewpoint of stably maintaining the pH under the conditions described above.
  • the reaction temperature in step 2-2 is preferably 10 ° C. or more, more preferably 15 ° C. or more, and still more preferably 20 ° C. or more, from the viewpoint of enhancing the efficiency of the oxidation reaction. Further, from the viewpoint of enhancing the production stability of oxidized starch, the reaction temperature in step 2-2 is preferably 60 ° C. or less, more preferably 50 ° C. or less, and still more preferably 45 ° C. or less.
  • Step 2-2 can be performed, for example, until the end of the oxidation reaction, more specifically, until the available chlorine in the slurry is exhausted. The absence of available chlorine in the slurry can also be confirmed by the fact that it does not exhibit a purple color when a portion of the slurry is extracted and added to a saturated potassium iodide solution.
  • the predetermined time in step 2-2 can be the time until the completion of the above-mentioned oxidation reaction, but from the viewpoint of enhancing the yield of oxidized starch, it is preferably 30 minutes or more, more preferably 60 minutes or more. . In addition, from the viewpoint of enhancing the production efficiency of oxidized starch, the predetermined time in step 2-2 is preferably 500 minutes or less, more preferably 300 minutes or less.
  • oxidized starch is produced in the slurry.
  • process 3) of esterifying or etherifying oxidized starch is mentioned as a specific example of esterification performed to an oxidized starch at the process 3
  • Hydroxypropylation etc. are mentioned as a specific example of etherification. From the viewpoint of improving the hardness and crispiness during preparation of the fried food and from the viewpoint of maintaining these preferences, it is preferable that the oxidized starch obtained in the present embodiment is not subjected to any other modification treatment.
  • the acid in step 4 include inorganic acids such as hydrochloric acid, nitric acid and sulfuric acid; and organic acids such as acetic acid.
  • the acid is preferably an inorganic acid, more preferably hydrochloric acid, and still more preferably hydrochloric acid having a concentration of 1% by mass to 5% by mass.
  • the pH is preferably 7.0 or less, more preferably 6.5 or less.
  • the lower limit value of pH in the step 4 is preferably 3.5 or more, more preferably 4.5 or more from the viewpoint of suppressing the decomposition of oxidized starch.
  • a step of separating oxidized starch in the slurry a step of washing oxidized starch, a step of dewatering oxidized starch, a step of drying oxidized starch, a step of grinding oxidized starch, a sieve of oxidized starch
  • steps selected from the group consisting of steps may further be performed.
  • the oxidized starch after dehydration may be dried at a temperature of 30 ° C. or more and 150 ° C. or less.
  • the oxidized starch obtained in the present embodiment can be suitably used as a raw material of a coating material.
  • the oxidized starch in the present embodiment as a dressing, it is possible to impart a preferable hardness and crispiness to the batter of fried foods, and also to maintain their preference even after storage.
  • the maximum viscosity when a slurry with a dry matter equivalent mass concentration of oxidized starch of 15% by mass is heated to 95 ° C. with a Rapid Visco Analyzer (RVA) is The viscosity is preferably 900 cP or less, more preferably 700 cP or less, and after heating, the viscosity when cooled to 25 ° C. with RVA is preferably 6000 cP or less, more preferably 5000 cP or less.
  • the lower limit value of the maximum viscosity when heated to 95 ° C. is preferably 50 cP or more, and after heating, the lower limit value of the viscosity when cooled to 25 ° C. by RVA is preferably 100 cP or more.
  • the viscosity when it is cooled to 25 ° C with respect to the maximum viscosity (viscosity A) when the 15% by mass slurry is heated to 95 ° C with RVA viscosity B
  • the ratio of (viscosity B / viscosity A) is preferably 1.4 or more, more preferably 1.6 or more, and still more preferably 1.8 or more.
  • the above (viscosity B / viscosity A) is preferably 20 or less, more preferably 15 or less, still more preferably 10 or less, and still more preferably 8 or less.
  • the measurement method of the maximum viscosity when heated to 95 ° C. and the viscosity when cooled to 25 ° C. is as follows. (Measurement method of maximum viscosity when heated to 95 ° C and viscosity when cooled to 25 ° C) 1. Oxidized starch and water are mixed in a dedicated aluminum container to prepare a slurry having a dry matter equivalent mass concentration of oxidized starch of 15% by mass. Put a special paddle in the above aluminum container and set it on a Rapid Visco Analyzer (RVA). 2. Maintain at 40 ° C. for 1 minute while measuring viscosity under stirring at 160 rpm, then heat from 40 ° C. to 95 ° C.
  • RVA Rapid Visco Analyzer
  • the coating material in the present embodiment is used for fry food and includes oxidized starch obtained by the production method in the present embodiment.
  • the method for producing a frying food dressing material includes, for example, a step of obtaining oxidized starch by the above-described production method, and a step of blending the oxidized starch for dressing material to obtain a dressing material.
  • the compounding amount of the oxidized starch obtained in the present embodiment in the coating material is, for example, the viewpoint of improving the hardness and crispiness at the time of preparation of the fried material when the total solid content in the coating material is 100% by mass, and From the viewpoint of maintaining these preferences, it is preferably 3% by mass or more, more preferably 5% by mass or more, still more preferably 10% by mass, and still more preferably 12% by mass or more. Further, the blending amount of oxidized starch obtained in the present embodiment in the coating material with respect to the total solid content in the coating material may be, for example, 15% by mass or more or 20% by mass.
  • the blending amount of the oxidized starch obtained in the present embodiment in the coating material is preferably 100% by mass or less, when the total solid content in the coating material is 100% by mass, Preferably it is 80 mass% or less, More preferably, it is 70 mass% or less.
  • the coating material may further contain oxidized starch other than oxidized starch obtained by the method of the present embodiment (hereinafter, also referred to as “other oxidized starch”).
  • oxidized starch other than oxidized starch obtained by the method of the present embodiment hereinafter, also referred to as “other oxidized starch”.
  • the above-mentioned viscosity ratio (viscosity B / viscosity A) in other oxidized starches is not limited, for example, more than 0 and less than 1.4.
  • the content of the other oxidized starch in the coating material is preferably the hardness and crispness of the coating relative to 1 part by mass of the oxidized starch obtained by the method of the present embodiment. From the viewpoint of maintaining, it is preferably more than 0 parts by mass.
  • the content of the other oxidized starch in the coating material is preferably 5 parts by mass with respect to 1 part by mass of the oxidized starch obtained by the method of the present embodiment. It is the following, more preferably 3 parts by mass or less.
  • the coating material further contains other oxidized starches, the total content of the starch oxide in the coating material is 100% by mass of the total solid content in the coating material, and the preferable hardness and crispness of the coating are obtained. From the viewpoint of maintaining, it is preferably more than 3% by mass, more preferably 5% by mass or more, still more preferably 10% by mass or more, and still more preferably 12% by mass or more.
  • the total content of oxidized starch in the coating material is preferably 100% by mass or less, when the total solid content in the coating material is 100% by mass. More preferably, it is 80 mass% or less, More preferably, it is 70 mass% or less.
  • the coating material may contain solid components other than oxidized starch.
  • solid components other than oxidized starch include starch other than oxidized starch such as raw starch, esterified starch, crosslinked starch, etherified starch, pregelatinized starch, etc .; Flours such as wheat flour and rice flour; dried eggs such as whole egg powder; and swelling agents such as baking powder.
  • a coating material powdery things, such as dusting powder, are mentioned.
  • it can also be used as a batter by mixing solid components containing oxidized starch with liquid ingredients such as water; liquid food such as egg solution; liquid seasoning such as soy sauce;
  • 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 preferably 450 parts by mass or less, relative to 100 parts by mass of the solid content of the coating material. Is 300 parts by mass or less, more preferably 200 parts by mass or less.
  • the fried food in the present embodiment contains a frying food dressing and may or may not contain seeds.
  • fried food does not contain seeds, such as fried balls, but also includes food prepared solely with the coating material.
  • the method for producing the fry food includes, for example, a step of obtaining a fry food coating material by the above-described manufacturing method, and a step of cooking the fry food coating material.
  • the fry food coating material in the present embodiment is, for example, used as a material of a cloth for covering the seeds in the food, that is, as a food covering material, more specifically Is used as a material to be attached to the surface of seeds.
  • the frying food dressing may coat a part of the seeds or may cover the whole seeds.
  • the frying food dressing may be attached to a part of the seed or may be attached to the entire seed.
  • Seeds of the fried food in the present embodiment include marine products such as shrimp; meats such as chicken; vegetables such as potato; confectionery such as donut, castella and bun.
  • the cooking form of frying food after coating a seed material with a dressing material, the food oiled in an edible oil at 100 ° C. to 200 ° C., heated in a lightly oiled pan or iron plate Food is mentioned.
  • the manufacturing method of the fried food of this embodiment includes the process of cooking the food material for fried foods, for example.
  • the fried food may be, for example, tempura, deep-fried tofu, deep-fried tofu or the like, and may be a breaded with bread crumb or a breader like a tonkatsu.
  • the fried food in the present embodiment includes a fry-like food which is dry-cooked in an oven or the like, microwave-cooked, or superheated steam-cooked after being covered with a coating material.
  • a fry-like food it is more preferable to coat the seed with a coating material containing oil and fat and to coat the coating material with oil and fat.
  • the fried food obtained by the manufacturing method according to the present embodiment imparts desirable hardness and crispiness to the food of the fried food after cooking, and can maintain their preference even after storage.
  • the water content of tapioca starch and oxidized starch described later was measured by the following method. (Measuring method of moisture) The starch was heated and dried at 130 ° C. using a moisture meter (electromagnetic moisture meter: model number MX50, manufactured by Kensei Kogyo Co., Ltd.) to measure moisture.
  • a moisture meter electromagnettic moisture meter: model number MX50, manufactured by Kensei Kogyo Co., Ltd.
  • Example 1 shows the conditions for producing oxidized starch, types of coating materials prepared using the obtained oxidized starch, and immediately after and after preparation of tempura prepared using the obtained coating material for 4 hours at 20 ° C. The evaluation result 4 hours after the stored preparation is shown.
  • Table 2 also shows the composition of the dressing prepared using oxidized starch.
  • Example 1 (Method of producing oxidized starch) In a separable flask, 150 g of tapioca starch and 190 g of distilled water were added and dispersed to prepare a slurry having a dry matter equivalent concentration of 38.2% by mass. After setting the temperature of the obtained slurry to 37 ° C., 18.2 mL of an aqueous sodium hypochlorite solution (effective chlorine concentration 14.3%) was added at once to obtain the effective chlorine concentration described in Table 1. After the sodium hypochlorite aqueous solution was charged, a 3 mass% sodium hydroxide aqueous solution was added dropwise to adjust to the set pH (Table 1).
  • the sweet potato was cut into slices 0.8-1.0 cm thick and exposed to water. 2. Above 1. The sweet potato was removed from the water and the skin was cut off. 3. Above 2. I drained the sweet potato well and made it fried. 4. The fried seeds were dusted with the flour obtained by the above-mentioned method, and further battered by the above-mentioned method, and then fried in canola oil at 175 ° C. for 3 minutes and 30 seconds. 5. It was removed from canola oil and drained to obtain tempura.
  • Examples 2 to 5 Comparative Examples 1 to 4
  • An oxidized starch was produced under the same conditions and method as in Example 1 except that the pH of the slurry was set and reacted as described in Table 1.
  • Comparative Example 4 since the slurry was gelatinized during the oxidation treatment, the slurry could not be dewatered and a sample of oxidized starch was not obtained.
  • Example 6 The same conditions and method as in Example 2 except that 9.1 mL of an aqueous sodium hypochlorite solution (effective chlorine concentration 14.3%) was charged at one time to obtain the effective chlorine concentration relative to the dry starch equivalent mass described in Table 1 Produced oxidized starch.
  • Comparative example 5 The same conditions and method as in Comparative Example 2 except that 31.9 mL of an aqueous sodium hypochlorite solution (effective chlorine concentration 14.3%) was charged at one time to obtain the effective chlorine concentration relative to the dry starch equivalent mass described in Table 1 Produced oxidized starch.
  • Example 7 After completing the oxidation reaction with sodium hypochlorite aqueous solution (effective chlorine concentration 14.3%) under the conditions of Example 2, the slurry was adjusted to pH 8 with 3 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 with a 3% by mass aqueous solution of sodium hydroxide. After completion of the dropwise addition, after neutralization to pH 6 with 3% by mass hydrochloric acid, the oxidized acetylated tapioca starch in the slurry was washed and dehydrated. After dehydration, it was dried overnight at 40 ° C., crushed and sieved with a 60-mesh sieve (250 ⁇ m mesh), which was used as the oxidized starch of this example.
  • oxidized starch was produced according to the method described in the example of Patent Document 3 described above.
  • 150 g of tapioca starch and 190 g of distilled water were added and dispersed to prepare a slurry having a dry matter equivalent concentration of 38.2% by mass.
  • 18.2 mL of an aqueous solution of sodium hypochlorite (effective chlorine concentration 14.3%) was divided and charged every 30 minutes (0.61 mL / times) every 2 minutes .
  • Example 8 Using the oxidized starch obtained in Example 1, based on the recipe of coating material 2 and coating material 3 of Table 2, the raw materials were mixed in the compounding amounts of the same table to prepare flour and batter containing oxidized starch . Tempura was prepared and evaluated according to the method described in Example 1 using the obtained flour and batter. The evaluation results are shown in Table 3.
  • Example 10 to 13 In this example, using the oxidized starch obtained in Example 2, raw materials were mixed based on the batter composition described in Table 4 to prepare a batter containing oxidized starch.
  • Frozen donut dough (Tamago Donut, made by Orlando Foods) is oil-frozen with oil (FryUp 201, manufactured by J-Oil Mills Co., Ltd.) as it is frozen for 2 minutes, turned over and oiled for another 1 minute, Donut, Was produced.
  • the batter containing the oxidized starch prepared above was applied to the donut, and oil was heated at 180 ° C. for 75 seconds on each side to prepare a coated donut.
  • Example 13 frozen batter was added with batter directly containing oxidized starch while frozen, and oiled for 2 minutes at 180 ° C., turned over and oiled for an additional minute, to prepare a coated donut. The resulting battered donuts were placed at 21 ° C. for 4 hours.
  • the battered donuts obtained in Examples 10 to 12 had hardness both immediately after preparation and after storage, and were excellent in crispy texture.
  • the battered donut of Example 13 had a slightly thin batter, but was excellent in the crispy texture immediately after preparation and after storage.
  • Example 14 Comparative Examples 7 to 8
  • raw materials were mixed based on the composition described in Table 5 to prepare a batter for fried balls.
  • the prepared fried batter was oiled at 175 ° C. (super canola oil, manufactured by J-Oil Mills Co., Ltd.), and Example 14 was subjected to oil for 2 minutes and 30 seconds, otherwise 3 minutes to prepare a fried ball. .
  • the oiled fried ball was placed at 20 ° C. for 4 hours, and then placed in a sieve with an opening of 8.0 mm to recover the sieve fraction.
  • the collected sieved fraction was put into a sieve of 5.6 mm mesh, and the sieved fraction was collected to obtain a sized fried ball.
  • Example 14 The fried balls obtained in Example 14 had a large number of peaks. Also, it was very crispy as a result of eating. On the other hand, Comparative Example 7 and Comparative Example 8 had a small number of peaks. Also, as a result of eating, it was not so crisp.

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Abstract

A method for producing oxidized starch for clothing, comprising a step of preparing a slurry containing raw material starch and a step of oxidizing the raw material starch in the slurry to produce the oxidized starch, wherein the step of producing the oxidized starch comprises a step of adding an oxidizing agent to the slurry and a step of maintaining the slurry for a predetermined period of time under such a condition that the pH value of the slurry is 9.2 to 11.7 inclusive to oxidize the raw material starch.

Description

衣材用酸化澱粉の製造方法Method of producing oxidized starch for dressing
　本発明は、衣材用酸化澱粉の製造方法に関する。 The present invention relates to a method of producing oxidized starch for dressings.
　フライ食品の衣材に酸化澱粉を用いる技術として、特許文献１～３に記載のものがある。
　特許文献１（特開平６－３０７１３号公報）には、次亜塩素酸処理加工澱粉、焙焼デキストリン、酸化澱粉、低粘性酸処理澱粉、エーテル化澱粉またはエステル化澱粉を含む衣材を用いた乾燥天ぷらに関する技術が記載されている。また、同文献には、次亜塩素処理加工澱粉を特定量含む天ぷら粉を用いて得られた乾燥天ぷらを熱湯に浸漬したところ完全に復元して、風味、食感、色調の良い天ぷらとなったことが記載されている。 Patent Documents 1 to 3 disclose techniques using oxidized starch as a coating material for fried foods.
In Patent Document 1 (Japanese Patent Application Laid-Open No. 6-30713), a coating material containing hypochlorous acid-processed modified starch, roasted dextrin, oxidized starch, low viscosity acid-treated starch, etherified starch or esterified starch is used. Techniques for dry tempura have been described. Also, in the document, when dried tempura obtained by using a tempura powder containing a specific amount of hypochlorinated processed starch is immersed in boiling water, it is completely restored and becomes a tempura with a good flavor, texture and color tone. Is described.
　特許文献２（特開平８－１３１１０９号公報）には、酸化澱粉およびワキシー澱粉を含有する揚げ物用衣組成物に関する技術が記載されており、かかる組成物を用いた場合には、べとつきがなく、歯もろさおよびソフトさに優れていて、しかも口溶けの良好な、食感に優れた衣を有するテンプラなどの揚げ物をつくることができるとされている。また、同文献には、酸化澱粉の中でも、コーンスターチを次亜塩素酸ナトリウムで処理して得られた酸化澱粉を用いるのが、安定性、白度、入手の容易性などの点から好ましいと記載されている。 Patent Document 2 (Japanese Patent Application Laid-Open No. 8-131109) describes a technique relating to a fried food batter composition containing oxidized starch and waxy starch, and when such a composition is used, there is no tackiness, It is said that it is possible to make fried foods such as tempura having excellent texture and excellent in texture and softness and good mouth melting. Moreover, it is described in the same document that it is preferable to use oxidized starch obtained by treating corn starch with sodium hypochlorite among oxidized starches in terms of stability, whiteness, availability, etc. It is done.
　特許文献３（特開２０１１－２５４７８５号公報）には、小麦粉、カルボキシル基含量が特定の範囲にある酸化澱粉、および、膨潤抑制澱粉を特定の割合で含有する揚げ物用衣材について記載されており、かかる衣材により、サク味に優れ、歯切れがよく、油っぽさが少ない衣を形成できるとされている。また、同文献には、酸化澱粉の調製について、特定量の未加工タピオカに水を加えて特定量の澱粉懸濁液を調製し、これに特定量の次亜塩素酸ナトリウムおよびアルカリ剤を添加してｐＨをアルカリ性に保った後、所定の時間攪拌を維持し、酸化反応をおこなったことが記載されている。 Patent Document 3 (Japanese Patent Application Laid-Open No. 2011-254785) describes a flour, a starch-containing starch with a carboxyl group content in a specific range, and a frying material containing a swelling-inhibited starch in a specific ratio. Such clothing materials are considered to be able to form clothing that is excellent in savoriness, crisp, and less oily. Also, in the same literature, for preparation of oxidized starch, water is added to a specific amount of raw tapioca to prepare a specific amount of starch suspension, to which a specific amount of sodium hypochlorite and an alkali agent are added. After the pH is kept alkaline, stirring is maintained for a predetermined time to carry out an oxidation reaction.
特開平６－３０７１３号公報Japanese Patent Application Laid-Open No. 6-30713 特開平８－１３１１０９号公報JP-A-8-131109 特開２０１１－２５４７８５号公報JP 2011-254785 A
　ここで、上述した特許文献１および２には、いずれも、衣の好ましい硬さとサクサク感が維持されることについては言及されていない。
　また、本発明者らが検討したところ、上述した特許文献３に記載の技術を用いた場合、揚げ物の衣に好ましい硬さとサクサク感を付与し、保管後もそれらの好ましさを維持するという点で改善の余地があることが明らかになった。 Here, neither of the above-mentioned Patent Documents 1 and 2 mentions that the preferable hardness and crispiness of the clothes are maintained.
Moreover, when the present inventors examined, when the technique described in the above-mentioned patent document 3 is used, a preferable hardness and a crisp feeling are given to the batter of the fried food, and their preference is maintained after storage. It became clear that there is room for improvement in terms of points.
　本発明は、揚げ物の衣に好ましい硬さとサクサク感を付与し、保管後もそれらの好ましさを維持する技術を提供する。 The present invention provides a technique for imparting a desired hardness and crispiness to fried food and maintaining its preference after storage.
　本発明によれば、
　原料澱粉を含むスラリーを準備する工程と、
　前記スラリー中の前記原料澱粉を酸化して酸化澱粉を得る工程と、
　を含み、
　酸化澱粉を得る前記工程が、
　前記スラリーに酸化剤を添加する工程と、
　前記スラリーのｐＨが９．２以上１１．７以下である条件下に前記スラリーを所定時間維持することにより、前記原料澱粉を酸化する工程と、
　を含む、衣材用酸化澱粉の製造方法が提供される。 According to the invention
Preparing a slurry containing the raw material starch;
Oxidizing the raw material starch in the slurry to obtain oxidized starch;
Including
The step of obtaining oxidized starch is
Adding an oxidizing agent to the slurry;
Oxidizing the raw material starch by maintaining the slurry for a predetermined time under the condition that the pH of the slurry is 9.2 or more and 11.7 or less;
There is provided a method of producing oxidized starch for clothing comprising
　また、本発明によれば、
　前記本発明における衣材用酸化澱粉の製造方法により衣材用酸化澱粉を得る工程と、
　前記衣材用酸化澱粉を配合して衣材を得る工程と、
　を含む、フライ食品用衣材の製造方法が提供される。 Moreover, according to the present invention,
Obtaining the oxidized starch for clothes by the method for producing oxidized starch for clothes according to the present invention;
Blending the oxidized starch for dressing to obtain a dressing;
There is provided a method of producing a frying food dressing, comprising:
　また、本発明によれば、
　前記本発明におけるフライ食品用衣材の製造方法によりフライ食品用衣材を得る工程と、
　前記フライ食品用衣材を加熱調理する工程と、
　を含む、フライ食品の製造方法が提供される。 Moreover, according to the present invention,
A step of obtaining a frying food batter by the method for producing a frying food batter according to the present invention;
Cooking the frying food dressing;
There is provided a method of producing fry food, comprising:
　また、本発明によれば、前記本発明における製造方法で製造された衣材用酸化澱粉をフライ食品用衣材として用いる、フライ食品の衣のサクサク感を維持する方法またはフライ食品の衣の硬さを維持する方法が提供される。 Further, according to the present invention, there is provided a method of maintaining the crispness of the fry food batter or the hard food batter of the fry food, using the oxidized starch produced in the method according to the present invention as a fry food batter. Methods are provided to maintain
　なお、これらの各構成の任意の組み合わせや、本発明の表現を方法、装置などの間で変換したものもまた本発明の態様として有効である。
　たとえば、本発明によれば、前記本発明における製造方法により得られる衣材用酸化澱粉、衣材およびフライ食品が提供される。 It is to be noted that arbitrary combinations of the respective configurations, and those obtained by converting the expression of the present invention among methods, apparatuses and the like are also effective as aspects of the present invention.
For example, according to the present invention, there is provided the oxidized starch for a dressing, the dressing and the fried food obtained by the production method of the present invention.
　また、本発明によれば、前記本発明における製造方法により得られる衣材用酸化澱粉の衣材またはフライ食品の製造のための使用が提供される。 Further, according to the present invention, there is provided a use of the oxidized starch for clothing material obtained by the production method according to the present invention for the production of a clothing material or a fried food.
　また、本発明によれば、前記本発明におけるフライ食品用衣材の製造方法によりフライ食品用衣材を得る工程と、前記フライ食品用衣材で種物を被覆する工程と、前記フライ食品用衣材で被覆された前記種物を加熱処理する工程と、を含む、フライ食品の製造方法ならびに前記製造方法により得られるフライ食品が提供される。 Further, according to the present invention, a step of obtaining a fry food batter by the method of producing a fry food batter according to the present invention, a step of covering a seed with the fry food batter, and the fry food A method for producing a fry food product comprising the step of heat-treating the dressing-coated seed material, and a fry food product obtained by the production method.
　本発明によれば、揚げ物の衣に好ましい硬さとサクサク感を付与し、保管後もそれらの好ましさを維持することができる。 According to the present invention, it is possible to impart the desired hardness and crispiness to the fried food, and maintain their preference even after storage.
　以下、本発明の実施の形態について、具体例を挙げて説明する。なお、各成分はいずれも単独でまたは２種以上を組み合わせて用いることができる。 Hereinafter, embodiments of the present invention will be described by way of specific examples. In addition, each component can be used individually or in combination of 2 or more types.
　本実施形態において、衣材用酸化澱粉の製造方法は、以下の工程１および工程２を含む。
（工程１）原料澱粉を含むスラリーを準備する工程
（工程２）上記スラリー中の原料澱粉を酸化して酸化澱粉を得る工程
　そして、工程２すなわち酸化澱粉を得る工程が、以下の工程２－１および工程２－２を含む。
（工程２－１）上記スラリーに酸化剤を添加する工程
（工程２－２）上記スラリーのｐＨが９．２以上１１．７以下である条件下にスラリーを所定時間維持することにより、原料澱粉を酸化する工程 In the present embodiment, the method for producing the oxidized starch for coating material includes the following steps 1 and 2.
(Step 1) Step of Preparing Slurry Containing Raw Material Starch (Step 2) Step of Oxidation of Raw Material Starch in the Slurry to Obtain Oxidized Starch Step 2 of the step of obtaining starch oxide is the following step 2-1 And step 2-2.
(Step 2-1) Step of Adding an Oxidizing Agent to the Slurry (Step 2-2) Raw Material Starch by Maintaining the Slurry for a Specified Time under the Condition that the pH of the Slurry is 9.2 to 11.7 Process of oxidizing
　本実施形態においては、工程２－２において、工程１で得られたスラリーのｐＨが特定の条件の範囲となるよう制御し、かかる条件下に所定時間スラリーを維持する。さらに具体的には、工程２－２において、前述した特許文献３に記載の条件に比べて高ｐＨの条件となるように制御するとともに、かかる条件を所定時間維持する。かかる工程を含む製造方法とすることにより、揚げ物の衣材として用いる際に、優れた衣の食感およびその保存安定性を与える酸化澱粉を得ることができる。
　以下、各工程についてさらに具体的に説明する。 In the present embodiment, in step 2-2, the pH of the slurry obtained in step 1 is controlled to be within a specific range of conditions, and the slurry is maintained under such conditions for a predetermined time. More specifically, in step 2-2, control is performed so as to have a high pH condition as compared to the conditions described in the above-mentioned Patent Document 3, and the condition is maintained for a predetermined time. By using a manufacturing method including such steps, it is possible to obtain an oxidized starch which gives excellent batter texture and its storage stability when used as a fry dressing.
Hereinafter, each process will be described more specifically.
　（工程１）
　工程１においては、原料澱粉のスラリーを準備する。スラリーは、具体的には原料澱粉および水を含む。
　原料澱粉の由来となる植物の具体例として、とうもろこし、もちとうもろこし、米、もち米、小麦、甘藷、馬鈴薯、もち馬鈴薯、タピオカ、サゴヤシ等が挙げられる。
　また、原料澱粉は、好ましくはコーンスターチ、ワキシーコーンスターチ、米澱粉、もち米澱粉、小麦澱粉、甘藷澱粉、馬鈴薯澱粉、ワキシー馬鈴薯澱粉、タピオカ澱粉、サゴ澱粉ならびにこれらのアセチル化澱粉およびヒドロキシプロピル化澱粉からなる群から選択される１種または２種以上であり、より好ましくはタピオカ澱粉ならびにこれらのアセチル化澱粉およびヒドロキシプロピル化澱粉からなる群から選択される１種または２種以上であり、さらに好ましくはタピオカ澱粉である。
　また、揚げ物の調製時の硬さおよびサクサク感を向上する観点、およびこれらの好ましさを維持する観点から、原料澱粉は、好ましくは未化工の澱粉であり、より好ましくは未化工のタピオカ澱粉である。 (Step 1)
In step 1, a slurry of raw material starch is prepared. The slurry specifically contains raw material starch and water.
Specific examples of the plant from which the raw material starch is derived include corn, glutinous corn, rice, glutinous rice, wheat, sweet potato, potato, glutinous potato, tapioca, sago palm and the like.
The raw material starch is preferably selected from corn starch, waxy corn starch, rice starch, glutinous rice starch, wheat starch, sweet potato starch, potato starch, waxy potato starch, tapioca starch, sago starch and acetylated starch and hydroxypropylated starch thereof. Or more preferably one or more selected from the group consisting of tapioca starch and acetylated starch and hydroxypropylated starch thereof, and still more preferably Tapioca starch.
Also, from the viewpoint of improving the hardness and crispiness during preparation of the fried food and from the viewpoint of maintaining these preferences, the raw material starch is preferably an unmodified starch, and more preferably an unmodified tapioca starch It is.
　スラリー中の原料澱粉の乾物換算質量濃度は、工程２における酸化反応の効率を高める観点から、スラリー全体に対してたとえば２０質量％以上であり、好ましくは３０質量％以上である。
　また、工程２における酸化反応の安定性を高める観点から、スラリー中の原料澱粉の乾物換算質量濃度は、スラリー全体に対してたとえば５０質量％以下であり、好ましくは４５質量％以下である。 The dry matter equivalent mass concentration 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, from the viewpoint of enhancing the efficiency of the oxidation reaction in Step 2.
Further, from the viewpoint of enhancing the stability of the oxidation reaction in step 2, the dry matter equivalent mass concentration of the raw material starch in the slurry is, for example, 50 mass% or less, preferably 45 mass% or less, with respect to the entire slurry.
　ここで、スラリー中の原料澱粉の乾物換算質量濃度は、澱粉質量から澱粉中の水分濃度（質量％）より算出される水分質量を引いた乾物質量を、上記澱粉質量とスラリー作製時に加えた水の質量とを足した全質量で割った後、１００倍して求めることができる。 Here, the dry matter equivalent mass concentration of the raw material starch in the slurry is the amount of dry matter obtained by subtracting the mass of water calculated from the mass of starch (mass%) from the mass of starch, the above mass of starch and water added at the time of slurry preparation After dividing by the total mass which added with the mass of, it can calculate 100 times.
　（工程２）
　工程２は、酸化澱粉を得る工程であり、前述した工程２－１および工程２－２を含む。工程２－１は、工程２中に１回おこなわれても２回以上に分けておこなわれてもよく、２回目以降の工程２－１が、工程２－２中におこなわれてもよいが、工程２－１は、工程２中に１回おこなわれることが好ましい。
　また、工程２－１が工程２－２の前におこなわれることがさらに好ましい。 (Step 2)
Step 2 is a step of obtaining oxidized starch, and includes the steps 2-1 and 2-2 described above. Step 2-1 may be performed once during step 2 or may be divided into two or more steps, and the second and subsequent steps 2-1 may be performed during step 2-2. Preferably, step 2-1 is performed once during step 2.
More preferably, step 2-1 is performed before step 2-2.
　工程２－１に用いる酸化剤としては、次亜塩素酸塩、さらし粉等の水溶液中で有効塩素をもつ塩素系酸化剤；過酸化水素；過マンガン酸塩などが挙げられるが、酸化反応を安定的に進行させる観点から、好ましくは次亜塩素酸塩およびさらし粉からなる群から選択される１種または２種であり、より好ましくは次亜塩素酸ナトリウム、次亜塩素酸カリウム、次亜塩素酸カルシウム等の次亜塩素酸塩であり、さらに好ましくは、次亜塩素酸ナトリウムである。なお、酸化剤は次亜塩素酸塩を１種含んでもよいし、２種以上含んでもよい。 Examples of the oxidizing agent used in step 2-1 include chlorine-based oxidizing agents having effective chlorine in an aqueous solution such as hypochlorite and bleached powder; hydrogen peroxide; permanganate etc., but the oxidation reaction is stable From the viewpoint of promoting the reaction, preferably one or two selected from the group consisting of hypochlorite and bleached powder, more preferably sodium hypochlorite, potassium hypochlorite, hypochlorous acid It is a hypochlorite such as calcium, and more preferably sodium hypochlorite. In addition, an oxidizing agent may contain 1 type of hypochlorite, and may contain 2 or more types.
　工程２－１に用いる酸化剤の濃度は、たとえば、塩素系酸化剤を用いる場合、有効塩素濃度で４質量％以上１８質量％以下の水溶液を用いることができる。
　ここで、上記有効塩素濃度とは、水溶液中で次亜塩素酸や次亜塩素酸イオン等の酸化力のある塩素化合物である有効塩素の濃度を指し、たとえば、第五版食品添加物公定書解説書（廣川書店、１９８７年）のＤ－３８３～Ｄ－３８４に記載の方法で測定することができる。
　工程２－１に用いる酸化剤が塩素系酸化剤であるとき、工程２－２開始時のスラリー中の原料澱粉の乾物換算質量に対する有効塩素濃度は、酸化反応の効率を高める観点から、好ましくは１質量％／ｇ以上であり、より好ましくは１．２質量％／ｇ以上、さらに好ましくは１．４質量％／ｇ以上、さらにより好ましくは１．６質量％／ｇ以上である。
　また、酸化反応の安定性を高める観点から、上記原料澱粉の乾物換算質量に対する有効塩素濃度は、好ましくは３．５質量％／ｇ以下であり、より好ましくは３．０質量％／ｇ以下、さらに好ましくは２．６質量％／ｇ以下、さらにより好ましくは２．３質量％／ｇ以下である。
　ここで、上記原料澱粉の乾物換算質量に対する有効塩素濃度とは、原料澱粉の乾物換算質量１ｇに対する酸化剤の有効塩素濃度のことを指し、酸化反応が進行するにつれ低下する。 For example, when using a chlorine-based oxidizing agent, an aqueous solution having an effective chlorine concentration of 4% by mass to 18% by mass can be used as the concentration of the oxidizing agent used in Step 2-1.
Here, the above-mentioned effective chlorine concentration refers to the concentration of effective chlorine which is an oxidizing chlorine compound such as hypochlorous acid or hypochlorite ion in an aqueous solution, and, for example, the fifth edition food additive official document It can be measured by the method described in D-383 to D-384 of the manual (Ashikawa Shoten, 1987).
When the oxidizing agent used in step 2-1 is a chlorine-based oxidizing agent, the effective chlorine concentration relative to the dry matter equivalent mass of the raw material starch in the slurry at the start of step 2-2 is preferably from the viewpoint of enhancing the efficiency of the oxidation reaction. It is 1% by mass / g or more, more preferably 1.2% by mass / g or more, further preferably 1.4% by mass / g or more, and even more preferably 1.6% by mass / g or more.
Further, from the viewpoint of enhancing the stability of the oxidation reaction, the effective chlorine concentration relative to the dry matter equivalent mass of the raw material starch is preferably 3.5% by mass / g or less, more preferably 3.0% by mass / g or less. More preferably, it is 2.6 mass% / g or less, still more preferably 2.3 mass% / g or less.
Here, the effective chlorine concentration with respect to the dry matter equivalent mass of the raw material starch refers to the effective chlorine concentration of the oxidizing agent with respect to 1 g of the dry matter equivalent mass of the raw material starch, and decreases as the oxidation reaction proceeds.
　工程２－２における酸化条件は、ｐＨについて以下の条件を満たすものである。
　すなわち、スラリーのｐＨは、フライ食品の衣材として用いた際に、衣の好ましい硬さとサクサク感を維持する観点から、９．２以上であり、好ましくは９．４以上である。
　また、原料澱粉の過度の酸化およびスラリーの糊化を抑制する観点から、スラリーのｐＨは、１１．７以下であり、好ましくは１１．５以下、より好ましくは１１．０以下、さらに好ましくは１０．５以下である。
　ここで、スラリーのｐＨを維持するとは、酸化反応中のスラリーｐＨを設定値±０．２の範囲内に収めることをいう。 The oxidation conditions in step 2-2 satisfy the following conditions for pH.
That is, the pH of the slurry is 9.2 or more, preferably 9.4 or more, from the viewpoint of maintaining the preferable hardness and crispiness of the batter when used as a fry food batter.
Further, from the viewpoint of suppressing excessive oxidation of the raw material starch and gelatinization of the slurry, the pH of the slurry is 11.7 or less, preferably 11.5 or less, more preferably 11.0 or less, further preferably 10 .5 or less.
Here, maintaining the pH of the slurry means keeping the slurry pH during the oxidation reaction within the range of the set value ± 0.2.
　また、工程２－２においては、スラリーに塩基を添加することによりｐＨを前述した条件下に維持することが好ましい。このとき、スラリーへの塩基の添加は、連続的におこなわれてもよいし、断続的におこなわれてもよい。
　塩基の具体例として、水酸化ナトリウム、水酸化カリウム、水酸化カルシウム、水酸化マグネシウム等の金属水酸化物等が挙げられる。ｐＨを前述した条件に安定的に維持する観点から、塩基は好ましくはアルカリ金属の水酸化物である。 In addition, in step 2-2, it is preferable to maintain the pH under the conditions described above by adding a base to the slurry. At this time, the addition of the base to the slurry may be performed continuously or intermittently.
Specific examples of the base include metal hydroxides such as sodium hydroxide, potassium hydroxide, calcium hydroxide and magnesium hydroxide. The base is preferably a hydroxide of an alkali metal from the viewpoint of stably maintaining the pH under the conditions described above.
　工程２－２における反応温度は、酸化反応の効率を高める観点から、好ましくは１０℃以上であり、より好ましくは１５℃以上、さらに好ましくは２０℃以上である。
　また、酸化澱粉の製造安定性を高める観点から、工程２－２における反応温度は、好ましくは６０℃以下であり、より５０℃以下、さらに好ましくは４５℃以下である。 The reaction temperature in step 2-2 is preferably 10 ° C. or more, more preferably 15 ° C. or more, and still more preferably 20 ° C. or more, from the viewpoint of enhancing the efficiency of the oxidation reaction.
Further, from the viewpoint of enhancing the production stability of oxidized starch, the reaction temperature in step 2-2 is preferably 60 ° C. or less, more preferably 50 ° C. or less, and still more preferably 45 ° C. or less.
　工程２－２は、たとえば酸化反応終了まで、さらに具体的にはスラリー中の有効塩素がなくなるまでとすることができる。スラリー中の有効塩素がなくなったことは、スラリーの一部を抽出してこれを飽和ヨウ化カリウム溶液に添加した際に紫色を呈しなくなることでも確認できる。
　また、工程２－２における所定時間は、前述の酸化反応終了までの時間とすることができるが、酸化澱粉の収率を高める観点から、好ましくは３０分以上、より好ましくは６０分以上である。また、酸化澱粉の製造効率を高める観点から、工程２－２における所定時間は、好ましくは５００分以下、より好ましくは３００分以下である。 Step 2-2 can be performed, for example, until the end of the oxidation reaction, more specifically, until the available chlorine in the slurry is exhausted. The absence of available chlorine in the slurry can also be confirmed by the fact that it does not exhibit a purple color when a portion of the slurry is extracted and added to a saturated potassium iodide solution.
The predetermined time in step 2-2 can be the time until the completion of the above-mentioned oxidation reaction, but from the viewpoint of enhancing the yield of oxidized starch, it is preferably 30 minutes or more, more preferably 60 minutes or more. . In addition, from the viewpoint of enhancing the production efficiency of oxidized starch, the predetermined time in step 2-2 is preferably 500 minutes or less, more preferably 300 minutes or less.
　以上の工程１および２により、スラリー中に酸化澱粉が生成する。
　また、工程２の後、酸化澱粉をエステル化またはエーテル化する工程（工程３）をさらに含んでもよい。
　工程３で酸化澱粉におこなうエステル化の具体例として、アセチル化、リン酸化等が挙げられ、エーテル化の具体例として、ヒドロキシプロピル化等が挙げられる。
　揚げ物の調製時の硬さおよびサクサク感を向上する観点、およびこれらの好ましさを維持する観点から、本実施形態で得られる酸化澱粉には、他の化工処理がなされていないことが好ましい。 By the above steps 1 and 2, oxidized starch is produced in the slurry.
Moreover, you may also include the process (process 3) of esterifying or etherifying oxidized starch after the process 2.
Acetylation, phosphorylation, etc. are mentioned as a specific example of esterification performed to an oxidized starch at the process 3, Hydroxypropylation etc. are mentioned as a specific example of etherification.
From the viewpoint of improving the hardness and crispiness during preparation of the fried food and from the viewpoint of maintaining these preferences, it is preferable that the oxidized starch obtained in the present embodiment is not subjected to any other modification treatment.
　また、工程２または工程３の後、スラリーに酸を添加することによりｐＨを７．０以下とする工程（工程４）をさらに含んでもよい。これにより、酸化反応を停止することができる。
　工程４における酸の具体例として、塩酸、硝酸、硫酸等の無機酸；酢酸等の有機酸等が挙げられる。酸化反応を確実に停止する観点から、酸は好ましくは無機酸であり、より好ましくは塩酸であり、さらに好ましくは１質量％以上５質量％以下の濃度の塩酸である。
　また、工程４においては、酸化反応を確実に停止する観点から、ｐＨを７．０以下とすることが好ましく、６．５以下とすることがより好ましい。
　また、工程４におけるｐＨの下限値は、酸化澱粉の分解を抑制する観点から、好ましくは３．５以上であり、より好ましくは４．５以上である。 Moreover, you may also include the process (process 4) which makes pH 7.0 or less by adding an acid to a slurry after the process 2 or the process 3. Thereby, 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; and organic acids such as acetic acid. From the viewpoint of reliably stopping the oxidation reaction, the acid is preferably an inorganic acid, more preferably hydrochloric acid, and still more preferably hydrochloric acid having a concentration of 1% by mass to 5% by mass.
Further, in the step 4, from the viewpoint of reliably stopping the oxidation reaction, the pH is preferably 7.0 or less, more preferably 6.5 or less.
The lower limit value of pH in the step 4 is preferably 3.5 or more, more preferably 4.5 or more from the viewpoint of suppressing the decomposition of oxidized starch.
　工程２乃至４の後、スラリー中の酸化澱粉を分離する工程、酸化澱粉を洗浄する工程、酸化澱粉を脱水する工程、酸化澱粉を乾燥する工程、酸化澱粉を粉砕する工程、酸化澱粉を篩う工程からなる群から選択される１または２以上の工程をさらにおこなってもよい。
　このうち、酸化澱粉を乾燥する工程においては、たとえば脱水後の酸化澱粉を３０℃以上１５０℃以下の温度で乾燥させてもよい。
　なお、酸化澱粉を乾燥する工程の後に、酸化澱粉を粉砕する上記工程、および粉砕した酸化澱粉を篩う上記工程をおこなうことが好ましい。 After steps 2 to 4, a step of separating oxidized starch in the slurry, a step of washing oxidized starch, a step of dewatering oxidized starch, a step of drying oxidized starch, a step of grinding oxidized starch, a sieve of oxidized starch One or more steps selected from the group consisting of steps may further be performed.
Among these, in the step of drying the oxidized starch, for example, the oxidized starch after dehydration may be dried at a temperature of 30 ° C. or more and 150 ° C. or less.
In addition, after the step of drying the oxidized starch, it is preferable to carry out the above step of grinding the oxidized starch and the above step of screening the ground oxidized starch.
　本実施形態において得られる酸化澱粉は、衣材の原料として好適に用いることができる。本実施形態における酸化澱粉を衣材として用いることにより、揚げ物の衣に好ましい硬さとサクサク感を付与することができるとともに、保管後においても、それらの好ましさを維持することができる。さらに、本実施形態により、調製直後の食感、具体的には、硬さ、サクサク感、ドライ感および飲み込みやすさのバランスに優れる揚げ物を得ることができるとともに、保管後、好ましくは１０～３０℃保管後におけるこれらの食感の劣化を効果的に抑制することも可能となる。
　衣の好ましい硬さとサクサク感を維持する観点からは、酸化澱粉の乾物換算質量濃度が１５質量％のスラリーをラピッドビスコアナライザー（Rapid Visco Analyzer：ＲＶＡ）にて９５℃まで加熱した時の最高粘度は好ましくは９００ｃＰ以下、より好ましくは７００ｃＰ以下であるとともに、加熱の後、ＲＶＡにて２５℃まで冷却した時の粘度は好ましくは６０００ｃＰ以下、より好ましくは５０００ｃＰ以下である。
　また、９５℃まで加熱した時の最高粘度の下限値は好ましくは５０ｃＰ以上であり、加熱の後、ＲＶＡにて２５℃まで冷却した時の粘度の下限値は好ましくは１００ｃＰ以上である。 The oxidized starch obtained in the present embodiment can be suitably used as a raw material of a coating material. By using the oxidized starch in the present embodiment as a dressing, it is possible to impart a preferable hardness and crispiness to the batter of fried foods, and also to maintain their preference even after storage. Furthermore, according to this embodiment, it is possible to obtain a fried food excellent in the texture immediately after preparation, specifically, the balance of hardness, crunchy feeling, dry feeling and ease of swallowing, and preferably 10 to 30 after storage. It is also possible to effectively suppress the deterioration of these textures after storage at ° C.
From the viewpoint of maintaining the preferable hardness and crispness of the batter, the maximum viscosity when a slurry with a dry matter equivalent mass concentration of oxidized starch of 15% by mass is heated to 95 ° C. with a Rapid Visco Analyzer (RVA) is The viscosity is preferably 900 cP or less, more preferably 700 cP or less, and after heating, the viscosity when cooled to 25 ° C. with RVA is preferably 6000 cP or less, more preferably 5000 cP or less.
The lower limit value of the maximum viscosity when heated to 95 ° C. is preferably 50 cP or more, and after heating, the lower limit value of the viscosity when cooled to 25 ° C. by RVA is preferably 100 cP or more.
　また、衣の好ましい硬さとサクサク感を維持する観点から、１５質量％のスラリーをＲＶＡにて９５℃まで加熱した時の最高粘度（粘度Ａ）に対する２５℃に冷却した時の粘度（粘度Ｂ）の比（粘度Ｂ／粘度Ａ）は、好ましくは１．４以上、より好ましくは１．６以上、さらに好ましくは１．８以上である。同様の観点から、上記（粘度Ｂ／粘度Ａ）は、好ましくは２０以下、より好ましくは１５以下、さらに好ましくは１０以下、さらにより好ましくは８以下である。 In addition, from the viewpoint of maintaining the preferable hardness and crispness of the coating, the viscosity when it is cooled to 25 ° C with respect to the maximum viscosity (viscosity A) when the 15% by mass slurry is heated to 95 ° C with RVA (viscosity B) The ratio of (viscosity B / viscosity A) is preferably 1.4 or more, more preferably 1.6 or more, and still more preferably 1.8 or more. From the same viewpoint, the above (viscosity B / viscosity A) is preferably 20 or less, more preferably 15 or less, still more preferably 10 or less, and still more preferably 8 or less.
　ここで、９５℃まで加熱した時の最高粘度と２５℃まで冷却した時の粘度の測定方法は、以下の通りである。
（９５℃まで加熱した時の最高粘度と２５℃まで冷却した時の粘度の測定方法）
１．専用のアルミニウム容器に酸化澱粉と水とを混合し、酸化澱粉の乾物換算質量濃度が１５質量％のスラリーを調製する。上記アルミニウム容器に専用のパドルを入れ、ラピッドビスコアナライザー（Rapid Visco Analyzer：ＲＶＡ）にセットする。
２．１６０ｒｐｍでの撹拌下で粘度を測定しながら、４０℃で１分間維持し、その後、４０℃から９５℃まで６℃／分の速度で加熱する。
３．９５℃を５分間維持した後、２５℃まで４．５℃／分で冷却する。
４．９５℃まで加熱した時の最高粘度である粘度Ａ（ｃＰ）および２５℃まで冷却した時の粘度Ｂ（ｃＰ）を読み取り、各粘度を測定する。 Here, the measurement method of the maximum viscosity when heated to 95 ° C. and the viscosity when cooled to 25 ° C. is as follows.
(Measurement method of maximum viscosity when heated to 95 ° C and viscosity when cooled to 25 ° C)
1. Oxidized starch and water are mixed in a dedicated aluminum container to prepare a slurry having a dry matter equivalent mass concentration of oxidized starch of 15% by mass. Put a special paddle in the above aluminum container and set it on a Rapid Visco Analyzer (RVA).
2. Maintain at 40 ° C. for 1 minute while measuring viscosity under stirring at 160 rpm, then heat from 40 ° C. to 95 ° C. at a rate of 6 ° C./min.
3. Hold at 95 ° C for 5 minutes then cool to 25 ° C at 4.5 ° C / min.
4. Read the viscosity A (cP) which is the maximum viscosity when heated to 95.degree. C. and the viscosity B (cP) when cooled to 25.degree. C., and measure each viscosity.
　次に、本実施形態における酸化澱粉を用いる衣材およびフライ食品について説明する。
　まず、本実施形態における衣材は、フライ食品に用いられ、本実施形態における製造方法により得られる酸化澱粉を含む。
　また、本実施形態において、フライ食品用衣材の製造方法は、たとえば、前述した製造方法により酸化澱粉を得る工程と、衣材用酸化澱粉を配合して衣材を得る工程と、を含む。 Next, a coating material and a fried food using oxidized starch in the present embodiment will be described.
First, the coating material in the present embodiment is used for fry food and includes oxidized starch obtained by the production method in the present embodiment.
Further, in the present embodiment, the method for producing a frying food dressing material includes, for example, a step of obtaining oxidized starch by the above-described production method, and a step of blending the oxidized starch for dressing material to obtain a dressing material.
　衣材中の本実施形態において得られる酸化澱粉の配合量は、たとえば衣材中の固形分全体を１００質量％としたときに、揚げ物の調製時の硬さおよびサクサク感を向上する観点、およびこれらの好ましさを維持する観点から、好ましくは３質量％以上であり、より好ましくは５質量％以上、さらに好ましくは１０質量％、さらにより好ましくは１２質量％以上である。また、衣材中の本実施形態において得られる酸化澱粉の衣材中の固形分全体に対する配合量を、たとえば１５質量％以上、または、２０質量％としてもよい。
　また、同様の観点から、衣材中の本実施形態において得られる酸化澱粉の配合量は、衣材中の固形分全体を１００質量％としたときに、好ましくは１００質量％以下であり、より好ましくは８０質量％以下、さらに好ましくは７０質量％以下である。 The compounding amount of the oxidized starch obtained in the present embodiment in the coating material is, for example, the viewpoint of improving the hardness and crispiness at the time of preparation of the fried material when the total solid content in the coating material is 100% by mass, and From the viewpoint of maintaining these preferences, it is preferably 3% by mass or more, more preferably 5% by mass or more, still more preferably 10% by mass, and still more preferably 12% by mass or more. Further, the blending amount of oxidized starch obtained in the present embodiment in the coating material with respect to the total solid content in the coating material may be, for example, 15% by mass or more or 20% by mass.
Further, from the same viewpoint, the blending amount of the oxidized starch obtained in the present embodiment in the coating material is preferably 100% by mass or less, when the total solid content in the coating material is 100% by mass, Preferably it is 80 mass% or less, More preferably, it is 70 mass% or less.
　衣材は、本実施形態の方法により得られる酸化澱粉以外の酸化澱粉（以下、「他の酸化澱粉」とも呼ぶ。）をさらに含んでもよい。
　他の酸化澱粉における前述した粘度の比（粘度Ｂ／粘度Ａ）は、制限はなく、たとえば０超１．４未満である。
　衣材が他の酸化澱粉をさらに含むとき、衣材中の他の酸化澱粉の含有量は、本実施形態の方法により得られる酸化澱粉１質量部に対して、衣の好ましい硬さとサクサク感を維持する観点から、好ましくは０質量部超である。また、衣の好ましい硬さとサクサク感を維持する観点から、衣材中の他の酸化澱粉の含有量は、本実施形態の方法により得られる酸化澱粉１質量部に対して、好ましくは５質量部以下であり、より好ましくは３質量部以下である。
　また、衣材が他の酸化澱粉をさらに含むとき、衣材中の酸化澱粉の総含有量は、衣材中の固形分全体を１００質量％としたときに、衣の好ましい硬さとサクサク感を維持する観点から、好ましくは３質量％超であり、より好ましくは５質量％以上であり、さらに好ましくは１０質量％以上であり、さらにより好ましくは１２質量％以上である。また、衣の好ましい硬さとサクサク感を維持する観点から、衣材中の酸化澱粉の総含有量は、衣材中の固形分全体を１００質量％としたときに、好ましくは１００質量％以下であり、より好ましくは８０質量％以下、さらに好ましくは７０質量％以下である。 The coating material may further contain oxidized starch other than oxidized starch obtained by the method of the present embodiment (hereinafter, also referred to as “other oxidized starch”).
The above-mentioned viscosity ratio (viscosity B / viscosity A) in other oxidized starches is not limited, for example, more than 0 and less than 1.4.
When the coating material further contains another oxidized starch, the content of the other oxidized starch in the coating material is preferably the hardness and crispness of the coating relative to 1 part by mass of the oxidized starch obtained by the method of the present embodiment. From the viewpoint of maintaining, it is preferably more than 0 parts by mass. In addition, from the viewpoint of maintaining the preferable hardness and crispiness of the coating, the content of the other oxidized starch in the coating material is preferably 5 parts by mass with respect to 1 part by mass of the oxidized starch obtained by the method of the present embodiment. It is the following, more preferably 3 parts by mass or less.
In addition, when the coating material further contains other oxidized starches, the total content of the starch oxide in the coating material is 100% by mass of the total solid content in the coating material, and the preferable hardness and crispness of the coating are obtained. From the viewpoint of maintaining, it is preferably more than 3% by mass, more preferably 5% by mass or more, still more preferably 10% by mass or more, and still more preferably 12% by mass or more. Further, from the viewpoint of maintaining the preferable hardness and crispness of the coating, the total content of oxidized starch in the coating material is preferably 100% by mass or less, when the total solid content in the coating material is 100% by mass. More preferably, it is 80 mass% or less, More preferably, it is 70 mass% or less.
　また、衣材は、酸化澱粉以外の固形成分を含んでもよく、その具体例として、未加工澱粉、エステル化澱粉、架橋澱粉、エーテル化澱粉、アルファ化澱粉等の酸化澱粉以外の澱粉；薄力粉等の小麦粉、米粉等の穀粉；全卵粉等の乾燥卵；ベーキングパウダー等の膨化剤が挙げられる。 In addition, the coating material may contain solid components other than oxidized starch. Specific examples thereof include starch other than oxidized starch such as raw starch, esterified starch, crosslinked starch, etherified starch, pregelatinized starch, etc .; Flours such as wheat flour and rice flour; dried eggs such as whole egg powder; and swelling agents such as baking powder.
　衣材の具体的な形態として、打ち粉等の粉状のものが挙げられる。
　また、酸化澱粉を含む固形分に水；卵液等の液状の食材；醤油等の液体調味料等の液体成分を配合してバッターとして用いることもできる。
　バッター中の上記液体成分の含有量は、衣材の固形分１００質量部に対して好ましくは９０質量部以上、より好ましくは１００質量部以上であり、また、好ましくは４５０質量部以下、より好ましくは３００質量部以下、さらに好ましくは２００質量部以下である。 As a specific form of a coating material, powdery things, such as dusting powder, are mentioned.
Moreover, it can also be used as a batter by mixing solid components containing oxidized starch with liquid ingredients such as water; liquid food such as egg solution; liquid seasoning such as soy sauce;
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 preferably 450 parts by mass or less, relative to 100 parts by mass of the solid content of the coating material. Is 300 parts by mass or less, more preferably 200 parts by mass or less.
　次に、フライ食品について説明する。
　本実施形態におけるフライ食品は、フライ食品用衣材を含むものであり、種物を含んでいてもよいし、含んでいなくてもよい。
　たとえば、フライ食品には、揚げ玉のように種物を含まず、衣材のみを単独で調理した食品も含まれる。
　また、本実施形態において、フライ食品の製造方法は、たとえば、前述した製造方法によりフライ食品用衣材を得る工程と、フライ食品用衣材加熱調理する工程と、を含む。
　また、フライ食品が種物を含むとき、本実施形態におけるフライ食品用衣材とは、たとえば、食品中の種物を被覆する衣の材料、すなわち食品用被覆材として用いられ、さらに具体的には種物の表面に付着させる材料として用いられる。
　フライ食品が種物を含むとき、フライ食品用衣材は、種物の一部を被覆していてもよいし、種物全体を被覆していてもよい。また、フライ食品用衣材は、種物の一部に付着していてもよいし、種物全体に付着していてもよい。 Next, fried food will be described.
The fried food in the present embodiment contains a frying food dressing and may or may not contain seeds.
For example, fried food does not contain seeds, such as fried balls, but also includes food prepared solely with the coating material.
Further, in the present embodiment, the method for producing the fry food includes, for example, a step of obtaining a fry food coating material by the above-described manufacturing method, and a step of cooking the fry food coating material.
In addition, when the fry food contains seeds, the fry food coating material in the present embodiment is, for example, used as a material of a cloth for covering the seeds in the food, that is, as a food covering material, more specifically Is used as a material to be attached to the surface of seeds.
When the frying food contains seeds, the frying food dressing may coat a part of the seeds or may cover the whole seeds. The frying food dressing may be attached to a part of the seed or may be attached to the entire seed.
　本実施形態におけるフライ食品の種物として、たとえばエビ等の海産物；鶏肉等の肉類；イモ類等の野菜類；ドーナツ、カステラ、饅頭等の菓子類などが挙げられる。
　フライ食品の調理形態の具体例としては、種物に衣材を被覆した後、１００℃～２００℃の食用油中で油ちょうされた食品、薄く油をひいたフライパンや鉄板上で加熱された食品が挙げられる。また、本実施形態のフライ食品の製造方法は、たとえばフライ食品用衣材を加熱調理する工程を含む。
　フライ食品として、たとえば天ぷら、から揚げ、竜田揚げなどが挙げられ、とんかつのようにパン粉やブレッダーをまぶしたものでもよい。また、本実施形態におけるフライ食品には、衣材で被覆をした後に、オーブン等で乾熱調理、マイクロ波加熱調理または過熱水蒸気調理されたフライ様食品も含まれる。フライ様食品では、油脂を含む衣材で種物の被覆をすることや衣材に油脂をまぶすことがさらに好ましい。
　本実施形態における製造方法で得られたフライ食品は、加熱調理後のフライ食品の衣に好ましい硬さとサクサク感が付与し、保管後もそれらの好ましさを維持することができる。 Seeds of the fried food in the present embodiment include marine products such as shrimp; meats such as chicken; vegetables such as potato; confectionery such as donut, castella and bun.
As a specific example of the cooking form of frying food, after coating a seed material with a dressing material, the food oiled in an edible oil at 100 ° C. to 200 ° C., heated in a lightly oiled pan or iron plate Food is mentioned. Moreover, the manufacturing method of the fried food of this embodiment includes the process of cooking the food material for fried foods, for example.
The fried food may be, for example, tempura, deep-fried tofu, deep-fried tofu or the like, and may be a breaded with bread crumb or a breader like a tonkatsu. In addition, the fried food in the present embodiment includes a fry-like food which is dry-cooked in an oven or the like, microwave-cooked, or superheated steam-cooked after being covered with a coating material. In the fry-like food, it is more preferable to coat the seed with a coating material containing oil and fat and to coat the coating material with oil and fat.
The fried food obtained by the manufacturing method according to the present embodiment imparts desirable hardness and crispiness to the food of the fried food after cooking, and can maintain their preference even after storage.
　はじめに、以下の例で用いた原料を示す。
タピオカ澱粉（水分１３．５質量％、Siam Starch(1966) Co., Ltd.製）
コーンスターチ：コーンスターチＹ（株式会社J-オイルミルズ製）
全卵粉：乾燥全卵Ｎｏ．１（キューピータマゴ株式会社製）
ベーキングパウダー：Ｆアップ（大宮糧食工業株式会社製）
他の酸化澱粉：ジェルコールＳＰ－２（株式会社Ｊ－オイルミルズ製、粘度Ｂ：２０３ｃＰ、粘度Ａ：１５５４ｃＰ、（粘度Ｂ／粘度Ａ）＝０．１３） First, the raw materials used in the following examples are shown.
Tapioca starch (water content 13.5% by mass, manufactured by Siam Starch (1966) Co., Ltd.)
Corn starch: Corn starch Y (J-Oil Mills Co., Ltd.)
Whole egg powder: dried whole egg No. 1 (manufactured by Kewpie Tamago Co., Ltd.)
Baking powder: F-up (made by Omiya Food Industry Co., Ltd.)
Other oxidized starches: Gelcol SP-2 (manufactured by J-Oil Mills, viscosity B: 203 cP, viscosity A: 1554 cP, (viscosity B / viscosity A) = 0.13)
　なお、タピオカ澱粉および後述する酸化澱粉の水分は以下の方法で測定した。
（水分の測定方法）
　澱粉を水分計（電磁水分計：型番ＭＸ５０、研精工業株式会社製）を用いて、１３０℃で加熱乾燥させて水分を測定した。 The water content of tapioca starch and oxidized starch described later was measured by the following method.
(Measuring method of moisture)
The starch was heated and dried at 130 ° C. using a moisture meter (electromagnetic moisture meter: model number MX50, manufactured by Kensei Kogyo Co., Ltd.) to measure moisture.
　（実施例１～７、比較例１～６）
　本例においては、酸化澱粉の製造および評価をおこなった。表１に、酸化澱粉の製造条件、得られた酸化澱粉を用いて調製した衣材の種類、ならびに、得られた衣材を用いて調製した天ぷらの調製直後および調製後から２０℃で４時間保存した調製４時間後の評価結果を示す。
　また、表２に、酸化澱粉を用いて調製した衣材の配合を示す。 (Examples 1 to 7, Comparative Examples 1 to 6)
In this example, production and evaluation of oxidized starch were performed. Table 1 shows the conditions for producing oxidized starch, types of coating materials prepared using the obtained oxidized starch, and immediately after and after preparation of tempura prepared using the obtained coating material for 4 hours at 20 ° C. The evaluation result 4 hours after the stored preparation is shown.
Table 2 also shows the composition of the dressing prepared using oxidized starch.
　（実施例１）
　（酸化澱粉の製造方法）
　セパラブルフラスコにタピオカ澱粉１５０ｇと蒸留水１９０ｇを加えて分散し、乾物換算質量濃度が３８．２質量％のスラリーを調製した。
　得られたスラリーの温度を３７℃にした後、次亜塩素酸ナトリウム水溶液（有効塩素濃度１４．３％）１８．２ｍＬを一度に投入し、表１に記載の有効塩素濃度とした。
　次亜塩素酸ナトリウム水溶液を投入後、３質量％水酸化ナトリウム水溶液を滴下して、設定したｐＨ（表１）にした。
　その後、適時水酸化ナトリウム水溶液を滴下して、反応終了までｐＨを設定値±０．０３以内に維持し、酸化澱粉を得た。
　反応終了は、スラリーを少量サンプリングして飽和ヨウ化カリウム水溶液に滴下し、紫色を呈しなくなった時点とした。
　反応終了を確認後、スラリーに３質量％塩酸を添加してｐＨ６まで中和した後、スラリー中の酸化澱粉を洗浄脱水した。
　その後、４０℃で１晩乾燥し、粉砕して６０メッシュの篩（目開き２５０μｍ）で篩ったものを本例の酸化澱粉として用いた。 Example 1
(Method of producing oxidized starch)
In a separable flask, 150 g of tapioca starch and 190 g of distilled water were added and dispersed to prepare a slurry having a dry matter equivalent concentration of 38.2% by mass.
After setting the temperature of the obtained slurry to 37 ° C., 18.2 mL of an aqueous sodium hypochlorite solution (effective chlorine concentration 14.3%) was added at once to obtain the effective chlorine concentration described in Table 1.
After the sodium hypochlorite aqueous solution was charged, a 3 mass% sodium hydroxide aqueous solution was added dropwise to adjust to the set pH (Table 1).
Thereafter, an aqueous solution of sodium hydroxide was added dropwise, and the pH was maintained within the set value ± 0.03 until the reaction was completed, to obtain oxidized starch.
The reaction was terminated when a small amount of the slurry was sampled and added dropwise to a saturated aqueous potassium iodide solution, and it did not appear purple.
After confirming the completion of the reaction, 3 mass% hydrochloric acid was added to the slurry to neutralize to pH 6, and then the oxidized starch in the slurry was washed and dehydrated.
Then, it dried at 40 degreeC overnight, grind | pulverized, what was sieved with a 60-mesh sieve (250 micrometers of mesh openings) was used as an oxidized starch of this example.
（酸化澱粉の粘度の測定方法）
１．専用のアルミニウム容器に水分測定済の酸化澱粉と水とを混合し、酸化澱粉の乾物換算質量濃度が１５質量％のスラリーを調製した。上記アルミニウム容器に専用のパドルを入れ、ラピッドビスコアナライザー（Rapid Visco Analyzer：ＲＶＡ：型番ＲＶＡ－４、ペルテン社製）にセットした。
２．１６０ｒｐｍでの撹拌下で粘度を測定しながら、４０℃で１分間維持し、その後、４０℃から９５℃まで６℃／分の速度で加熱した。
３．９５℃を５分間維持した後、２５℃まで４．５℃／分で冷却した。
４．９５℃まで加熱した時の最高粘度である粘度Ａ（ｃＰ）および２５℃まで冷却した時の粘度Ｂ（ｃＰ）を読み取り、各粘度を測定した。 (Method of measuring viscosity of oxidized starch)
1. In a dedicated aluminum container, the oxidized starch whose water content was already measured and water were mixed to prepare a slurry with a dry matter equivalent mass concentration of oxidized starch of 15% by mass. A paddle for exclusive use was put in the above aluminum container, and set in a Rapid Visco Analyzer (Rapid Visco Analyzer: RVA: model number RVA-4, manufactured by Pelten).
2. Maintained at 40 ° C. for 1 minute while measuring viscosity under stirring at 160 rpm, then heated from 40 ° C. to 95 ° C. at a rate of 6 ° C./min.
After maintaining 3.95 ° C. for 5 minutes, it was cooled to 25 ° C. at 4.5 ° C./minute.
Each viscosity was measured by reading the viscosity A (cP) which is the maximum viscosity when heated to 4.95 ° C. and the viscosity B (cP) when cooled to 25 ° C.
（衣材の調製方法）
　表２に示す衣材のうち、衣材１のレシピに基づき原材料を同表の配合量にて混合し、酸化澱粉を含む打ち粉およびバッターを調製した。 (How to prepare clothes)
Among the coating materials shown in Table 2, based on the recipe of the coating material 1, the raw materials were mixed in the compounding amounts of the same table to prepare flour and batter containing oxidized starch.
（天ぷらの調製方法）
１．サツマイモを厚さ０．８～１．０ｃｍに輪切りして、水にさらした。
２．上記１．のサツマイモを水から取り出し、皮を切り落とした。
３．上記２．のサツマイモの水気をよく切って、揚げ種とした。
４．揚げ種に、前述の方法で得られた打ち粉をまぶし、さらに前述の方法で得られたバッターを付けた後、１７５℃のキャノーラ油で３分３０秒揚げた。
５．キャノーラ油から取り出して油切りをして、天ぷらを得た。 (Method of preparing tempura)
1. The sweet potato was cut into slices 0.8-1.0 cm thick and exposed to water.
2. Above 1. The sweet potato was removed from the water and the skin was cut off.
3. Above 2. I drained the sweet potato well and made it fried.
4. The fried seeds were dusted with the flour obtained by the above-mentioned method, and further battered by the above-mentioned method, and then fried in canola oil at 175 ° C. for 3 minutes and 30 seconds.
5. It was removed from canola oil and drained to obtain tempura.
（天ぷらの評価方法）
　得られた天ぷらの調製直後（１時間以内）および天ぷら調製後に２０℃で４時間放置後に、４名の専門パネラーが食感評価をおこなった。以下の評価項目および評価基準にて評価をおこない、各項目について４人の平均点が２点超であるものを合格とした。
（硬さ）
５点：衣がとても硬い
４点：衣が硬い
３点：衣が少し硬い
２点：衣があまり硬くない
１点：衣が硬くない
（サクサク感）
５点：衣にとてもサクサク感がある
４点：衣にサクサク感がある
３点：衣に少しサクサク感がある
２点：衣にサクサク感が少ない
１点：衣にサクサク感が無い
（ドライ感）
５点：とてもカラッとしている
４点：カラッとしている
３点：少しカラッとしている
２点：少しベチャついている
１点：ベチャついている
（飲み込みやすさ）
５点：衣の歯切れがとても良く、とても飲み込みやすい
４点：衣の歯切れが良く、飲み込みやすい
３点：衣の歯切れがやや良く、やや飲み込みやすい
２点：衣に少しヒキが有り、少し飲み込みにくい
１点：衣にヒキがあり、飲み込みにくい (Evaluation method of tempura)
Immediately after preparation (within 1 hour) of the obtained tempura and after leaving for 4 hours at 20 ° C. after preparation of the tempura, four expert panelists evaluated the texture. Evaluations were made based on the following evaluation items and evaluation criteria, and those having an average score of 2 or more for 4 items were regarded as passing.
(Hardness)
5 points: The clothes are very hard 4 points: The clothes are hard 3 points: The clothes are slightly hard 2 points: The clothes are not very hard 1 point: The clothes is not hard (a crisp feeling)
5 points: There is a very crisp feeling in the clothes. 4 points: There is a crisp feeling in the clothes. 3 points: There is a little crispy feeling in the clothes. 2 points: 1 point with a little crispy feeling in the clothes: There is no crispy feeling in the clothes. )
5 points: 4 points that are very crispy: 3 points that are crispy: 2 points that are slightly crispy: 1 point that is slightly betcha: betcha is attached (easily swallowing)
5 points: The clothes are very broken, 4 are easy to swallow. 4 are easy to swallow, 3 points are easy to swallow: 2 pieces are easy to swallow, 2 are easy to swallow. 1 point: Hiki is in the clothes and it is hard to swallow
　（実施例２～５、比較例１～４)
　スラリーのｐＨを表１に記載のとおりそれぞれ設定して反応させた以外は、実施例１と同じ条件および方法で酸化澱粉を製造した。
　ここで、比較例４については、酸化処理中にスラリーが糊化したため、スラリーを脱水できず、酸化澱粉のサンプルを得られなかった。 (Examples 2 to 5, Comparative Examples 1 to 4)
An oxidized starch was produced under the same conditions and method as in Example 1 except that the pH of the slurry was set and reacted as described in Table 1.
Here, in Comparative Example 4, since the slurry was gelatinized during the oxidation treatment, the slurry could not be dewatered and a sample of oxidized starch was not obtained.
　（実施例６）
　次亜塩素酸ナトリウム水溶液（有効塩素濃度１４．３％）９．１ｍＬを一度に投入し、表１に記載の澱粉乾物換算質量に対する有効塩素濃度とした以外は、実施例２と同じ条件および方法で酸化澱粉を製造した。 (Example 6)
The same conditions and method as in Example 2 except that 9.1 mL of an aqueous sodium hypochlorite solution (effective chlorine concentration 14.3%) was charged at one time to obtain the effective chlorine concentration relative to the dry starch equivalent mass described in Table 1 Produced oxidized starch.
　（比較例５）
　次亜塩素酸ナトリウム水溶液（有効塩素濃度１４．３％）３１．９ｍＬを一度に投入し、表１に記載の澱粉乾物換算質量に対する有効塩素濃度とした以外は、比較例２と同じ条件および方法で酸化澱粉を製造した。 (Comparative example 5)
The same conditions and method as in Comparative Example 2 except that 31.9 mL of an aqueous sodium hypochlorite solution (effective chlorine concentration 14.3%) was charged at one time to obtain the effective chlorine concentration relative to the dry starch equivalent mass described in Table 1 Produced oxidized starch.
　（実施例７）
　実施例２の条件で次亜塩素酸ナトリウム水溶液（有効塩素濃度１４．３％）での酸化反応を終了した後、３質量％塩酸でスラリーをｐＨ８に調製した。
　その後、無水酢酸２．２ｍＬを１５分かけて滴下し、酸化澱粉をアセチル化した。反応中は３質量％水酸化ナトリウム水溶液でｐＨを７．８～８．５に維持した。
　滴下終了後、３質量％塩酸でｐＨ６まで中和した後、スラリー中の酸化アセチル化タピオカ澱粉を洗浄脱水した。
　脱水後、４０℃で１晩乾燥し、粉砕して６０メッシュの篩（目開き２５０μｍ）で篩ったものを本例の酸化澱粉として用いた。 (Example 7)
After completing the oxidation reaction with sodium hypochlorite aqueous solution (effective chlorine concentration 14.3%) under the conditions of Example 2, the slurry was adjusted to pH 8 with 3 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 with a 3% by mass aqueous solution of sodium hydroxide.
After completion of the dropwise addition, after neutralization to pH 6 with 3% by mass hydrochloric acid, the oxidized acetylated tapioca starch in the slurry was washed and dehydrated.
After dehydration, it was dried overnight at 40 ° C., crushed and sieved with a 60-mesh sieve (250 μm mesh), which was used as the oxidized starch of this example.
　（比較例６）
　本例においては、前述した特許文献３の実施例に記載の方法に従って酸化澱粉を製造した。
　セパラブルフラスコにタピオカ澱粉１５０ｇと蒸留水１９０ｇを加えて分散し、乾物換算質量濃度が３８．２質量％のスラリーを調製した。
　得られたスラリーの温度を３７℃にした後、次亜塩素酸ナトリウム水溶液（有効塩素濃度１４．３％）１８．２ｍＬを２分毎に３０回（０．６１ｍＬ／回）に分けて投入した。次亜塩素酸ナトリウム水溶液を投入中にスラリーのｐＨが７．５以上を保てるように３質量％水酸化ナトリウム水溶液を適宜滴下した。３０回目の次亜塩素酸ナトリウム水溶液投入終了時点のスラリーのｐＨが最も高くなり、そのｐＨは８．５であった。
　その後、３質量％水酸化ナトリウム水溶液で適時滴下することで、次亜塩素酸ナトリウム水溶液投入終了時点のｐＨを維持し、さらに９０分間反応させた。
　９０分後にスラリーを少量サンプリングして飽和ヨウ化カリウム水溶液に滴下し、紫色を呈さないことを確認して、実施例１に記載と同じ方法で中和以降の工程に進み、酸化澱粉を得た。 (Comparative example 6)
In this example, oxidized starch was produced according to the method described in the example of Patent Document 3 described above.
In a separable flask, 150 g of tapioca starch and 190 g of distilled water were added and dispersed to prepare a slurry having a dry matter equivalent concentration of 38.2% by mass.
After setting the temperature of the obtained slurry to 37 ° C., 18.2 mL of an aqueous solution of sodium hypochlorite (effective chlorine concentration 14.3%) was divided and charged every 30 minutes (0.61 mL / times) every 2 minutes . While the sodium hypochlorite aqueous solution was being charged, a 3% by mass aqueous sodium hydroxide solution was suitably added dropwise so that the pH of the slurry could be maintained at 7.5 or more. The pH of the slurry at the end of the 30th sodium hypochlorite aqueous solution feed was the highest, and the pH was 8.5.
Then, the pH was maintained at the end of the addition of the sodium hypochlorite aqueous solution by appropriately adding dropwise with a 3% by mass aqueous sodium hydroxide solution, and the reaction was further performed for 90 minutes.
After 90 minutes, a small amount of the slurry was sampled and dropped into a saturated aqueous potassium iodide solution, and it was confirmed that it did not exhibit purple color, and in the same manner as described in Example 1, it proceeded to the steps after neutralization to obtain oxidized starch. .
Figure JPOXMLDOC01-appb-T000001
Figure JPOXMLDOC01-appb-T000001
Figure JPOXMLDOC01-appb-T000002
Figure JPOXMLDOC01-appb-T000002
　表１に示すように、各実施例においては、スラリーのｐＨについて特定の条件を維持しながら酸化反応をおこなったため、得られた酸化澱粉を用いて調製した天ぷらは、衣の硬さ、サクサク感、ドライ感および飲み込みやすさといった食感に優れていた。そして、天ぷら調製４時間後でもこれらの食感が維持されていた。
　一方、比較例１～３、５および６においては、酸化反応におけるスラリーのｐＨが低すぎたため、天ぷら調製４時間後の食感が各実施例に比べて劣っていた。
　また、比較例４においては、酸化反応におけるスラリーのｐＨが高すぎたため、前述のとおり、酸化澱粉調製中にスラリーが糊化してしまい、酸化澱粉を得ることができなかった。 As shown in Table 1, in each of the examples, the oxidation reaction was carried out while maintaining specific conditions for the pH of the slurry, so the tempura and the like prepared using the obtained oxidized starch had a hardness of the batter and a crisp feeling. It was excellent in texture such as dryness and ease of swallowing. And these textures were maintained even after 4 hours of tempura preparation.
On the other hand, in Comparative Examples 1 to 3, 5 and 6, since the pH of the slurry in the oxidation reaction was too low, the texture after 4 hours of preparation of tempura was inferior to each Example.
In addition, in Comparative Example 4, the pH of the slurry in the oxidation reaction was too high, so as described above, the slurry was gelatinized during the preparation of oxidized starch, and oxidized starch could not be obtained.
　（実施例８および９）
　実施例１で得られた酸化澱粉を用いて、表２の衣材２および衣材３のレシピに基づき原材料を同表の配合量にて混合し、酸化澱粉を含む打ち粉およびバッターを調製した。
　得られた打ち粉およびバッターを用いて実施例１に記載の方法に準じて天ぷらを調製し、評価した。評価結果を表３に示す。 (Examples 8 and 9)
Using the oxidized starch obtained in Example 1, based on the recipe of coating material 2 and coating material 3 of Table 2, the raw materials were mixed in the compounding amounts of the same table to prepare flour and batter containing oxidized starch .
Tempura was prepared and evaluated according to the method described in Example 1 using the obtained flour and batter. The evaluation results are shown in Table 3.
Figure JPOXMLDOC01-appb-T000003
Figure JPOXMLDOC01-appb-T000003
　表３より、衣材の配合が異なる実施例８および９においても、調製直後および保管後の食感に優れた天ぷらが得られた。 From Table 3, in Examples 8 and 9 in which the composition of the coating material is different, tempura excellent in the texture immediately after preparation and after storage was obtained.
　（実施例１０～１３）
　本例では、実施例２で得られた酸化澱粉を用いて、表４に記載のバッター組成に基づき原材料を混合し、酸化澱粉を含むバッターを調製した。
　冷凍ドーナツ生地（タマゴドーナツ、オーランドフーズ製）を、凍ったまま１８０℃に加熱した油（ＦｒｙＵｐ２０１、株式会社Ｊ－オイルミルズ製）にて２分油ちょうし、ひっくり返してさらに１分油ちょうし、ドーナツを作製した。
　油ちょうしたドーナツの粗熱を取った後、先に調製した酸化澱粉を含むバッターをドーナツに付け、１８０℃に加熱した油で片面７５秒ずつ油ちょうし、衣付きドーナツを作製した。
　また、実施例１３のみ、冷凍ドーナツ生地に凍ったまま直接酸化澱粉を含むバッターを付け、１８０℃で２分油ちょうし、ひっくり返してさらに１分油ちょうし、衣付きドーナツを作製した。
得られた各衣付きドーナツを、２１℃で４時間置いた。 (Examples 10 to 13)
In this example, using the oxidized starch obtained in Example 2, raw materials were mixed based on the batter composition described in Table 4 to prepare a batter containing oxidized starch.
Frozen donut dough (Tamago Donut, made by Orlando Foods) is oil-frozen with oil (FryUp 201, manufactured by J-Oil Mills Co., Ltd.) as it is frozen for 2 minutes, turned over and oiled for another 1 minute, Donut, Was produced.
After removing the crude heat of the oiled donut, the batter containing the oxidized starch prepared above was applied to the donut, and oil was heated at 180 ° C. for 75 seconds on each side to prepare a coated donut.
In addition, only in Example 13, frozen batter was added with batter directly containing oxidized starch while frozen, and oiled for 2 minutes at 180 ° C., turned over and oiled for an additional minute, to prepare a coated donut.
The resulting battered donuts were placed at 21 ° C. for 4 hours.
Figure JPOXMLDOC01-appb-T000004
Figure JPOXMLDOC01-appb-T000004
　実施例１０～１２で得られた衣付きドーナツは、調製直後も保管後も、硬さがあり、サクサクとした食感に優れていた。また、実施例１３の衣付きドーナツは、衣はやや薄かったが、調製直後も保管後もサクサクとした食感に優れていた。 The battered donuts obtained in Examples 10 to 12 had hardness both immediately after preparation and after storage, and were excellent in crispy texture. The battered donut of Example 13 had a slightly thin batter, but was excellent in the crispy texture immediately after preparation and after storage.
　（実施例１４、比較例７～８）
　本例では、実施例２で得られた酸化澱粉および比較例１で得られた酸化澱粉を用いて、表５に記載の組成に基づき原材料を混合し揚げ玉用バッターを調製した。
　調製した揚げ玉用バッターを、１７５℃に加熱した油（スーパーキャノーラ油、株式会社Ｊ－オイルミルズ製）にて、実施例１４は２分３０秒、それ以外は３分油ちょうし、揚げ玉を作製した。
　油ちょうした揚げ玉を２０℃で４時間置いた後、目開き８．０ｍｍの篩に入れて、篩下画分を回収した。回収した篩下画分を目開き５．６ｍｍの篩に入れて、篩上画分を回収し、整粒揚げ玉を得た。 (Example 14, Comparative Examples 7 to 8)
In this example, using the oxidized starch obtained in Example 2 and the oxidized starch obtained in Comparative Example 1, raw materials were mixed based on the composition described in Table 5 to prepare a batter for fried balls.
The prepared fried batter was oiled at 175 ° C. (super canola oil, manufactured by J-Oil Mills Co., Ltd.), and Example 14 was subjected to oil for 2 minutes and 30 seconds, otherwise 3 minutes to prepare a fried ball. .
The oiled fried ball was placed at 20 ° C. for 4 hours, and then placed in a sieve with an opening of 8.0 mm to recover the sieve fraction. The collected sieved fraction was put into a sieve of 5.6 mm mesh, and the sieved fraction was collected to obtain a sized fried ball.
　揚げ玉のサクサク感の指標として、整粒揚げ玉１粒の圧縮試験を下記条件にておこなった。測定回数は各例８回とし、測定開始から測定終了するまでの極大値の出現回数（ピーク数）の平均値と標準偏差値を算出した。ピーク数が多いほどサクサク感に優れることを示す。結果を表５に示す。
　＜測定条件＞
　測定機器：TA.XT.plus Texture Analyzer（ステイブルマイクロシステムズ社製）
　プランジャー：φ２０ｍｍ円盤型
　測定速度：０．５ｍｍ／秒
　測定モード：５０％圧縮 As an index of the crispness of fried balls, a compression test of one grained fried ball was conducted under the following conditions. The number of times of measurement was 8 in each example, and the average value and the standard deviation value of the number of appearances (number of peaks) of the maximum value from the start of measurement to the end of measurement were calculated. The larger the number of peaks, the better the crispness. The results are shown in Table 5.
<Measurement conditions>
Measuring instrument: TA.XT.plus Texture Analyzer (made by Stable Microsystems)
Plunger: φ 20 mm disc type Measuring speed: 0.5 mm / sec Measuring mode: 50% compression
Figure JPOXMLDOC01-appb-T000005
Figure JPOXMLDOC01-appb-T000005
　実施例１４で得られた揚げ玉は、ピーク数が多かった。また、食した結果、非常にサクサクしていた。
　一方、比較例７および比較例８は、ピーク数が少なかった。また、食した結果、あまりサクサクしていなかった。 The fried balls obtained in Example 14 had a large number of peaks. Also, it was very crispy as a result of eating.
On the other hand, Comparative Example 7 and Comparative Example 8 had a small number of peaks. Also, as a result of eating, it was not so crisp.
　この出願は、２０１７年７月２８日に出願された日本出願特願２０１７－１４６２００号および２０１８年１月３１日に出願された日本出願特願２０１８－０１５５６４号を基礎とする優先権を主張し、それらの開示のすべてをここに取り込む。 This application claims priority based on Japanese Patent Application No. 201-146200 filed on July 28, 2017 and Japanese Patent Application No. 2018-015564 filed on January 31, 2018. , Which is incorporated herein by reference in its entirety.

Claims (11)

  1. 　原料澱粉を含むスラリーを準備する工程と、
    　前記スラリー中の前記原料澱粉を酸化して酸化澱粉を得る工程と、
    　を含み、
    　酸化澱粉を得る前記工程が、
    　前記スラリーに酸化剤を添加する工程と、
    　前記スラリーのｐＨが９．２以上１１．７以下である条件下に前記スラリーを所定時間維持することにより、前記原料澱粉を酸化する工程と、
    　を含む、衣材用酸化澱粉の製造方法。     Preparing a slurry containing the raw material starch;
    Oxidizing the raw material starch in the slurry to obtain oxidized starch;
    Including
    The step of obtaining oxidized starch is
    Adding an oxidizing agent to the slurry;
    Oxidizing the raw material starch by maintaining the slurry for a predetermined time under the condition that the pH of the slurry is 9.2 or more and 11.7 or less;
    A method of producing oxidized starch for clothing materials, comprising:
  2. 　前記酸化剤が次亜塩素酸塩およびさらし粉からなる群から選択される１種または２種である、請求項１に記載の衣材用酸化澱粉の製造方法。 The method according to claim 1, wherein the oxidizing agent is one or two selected from the group consisting of hypochlorite and bleached powder.
  3. 　原料澱粉を酸化する前記工程において、前記スラリーに塩基を添加することにより前記ｐＨを前記条件下に維持する、請求項１または２に記載の衣材用酸化澱粉の製造方法。 The method for producing starch oxide for dressing according to claim 1 or 2, wherein the pH is maintained under the conditions by adding a base to the slurry in the step of oxidizing the raw material starch.
  4. 　酸化剤を添加する前記工程が、原料澱粉を酸化する前記工程の前におこなわれる、請求項１乃至３いずれか１項に記載の衣材用酸化澱粉の製造方法。 The method according to any one of claims 1 to 3, wherein the step of adding an oxidizing agent is performed before the step of oxidizing the raw material starch.
  5. 　原料澱粉を酸化する前記工程開始時の前記スラリー中の前記原料澱粉の乾物換算質量に対する有効塩素濃度が、１質量％／ｇ以上３．５質量％／ｇ以下である、請求項２乃至４いずれか１項に記載の衣材用酸化澱粉の製造方法。 The effective chlorine concentration with respect to the dry matter equivalent mass of the said raw material starch in the said slurry at the time of the said process start of oxidizing the raw material starch is 1 mass% / g or more and 3.5 mass% / g or less The manufacturing method of the oxidized starch for clothing materials of any one of-.
  6. 　前記原料澱粉がタピオカ澱粉である、請求項１乃至５いずれか１項に記載の衣材用酸化澱粉の製造方法。 The method for producing oxidized starch for clothing according to any one of claims 1 to 5, wherein the raw material starch is tapioca starch.
  7. 　前記酸化澱粉の乾物換算質量濃度が１５質量％であるスラリーをラピッドビスコアナライザー（Rapid Visco Analyzer：ＲＶＡ）にて測定して得られる、９５℃まで加熱した時の最高粘度に対する２５℃まで冷却した時の粘度の比が１．４以上２０以下である、請求項１乃至６いずれか１項に記載の衣材用酸化澱粉の製造方法。 The slurry, which has a dry matter equivalent mass concentration of 15% by mass as the oxidized starch, is obtained by measurement with a Rapid Visco Analyzer (RVA), and is cooled to 25 ° C. with respect to the maximum viscosity when heated to 95 ° C. The manufacturing method of the oxidized starch for clothings of any one of Claims 1 thru | or 6 whose ratio of the viscosity of these is 1.4 or more and 20 or less.
  8. 　請求項１乃至７いずれか１項に記載の衣材用酸化澱粉の製造方法により衣材用酸化澱粉を得る工程と、
    　前記衣材用酸化澱粉を配合して衣材を得る工程と、
    　を含む、フライ食品用衣材の製造方法。     A process for obtaining oxidized starch for clothes by the method for producing oxidized starch for clothes according to any one of claims 1 to 7.
    Blending the oxidized starch for dressing to obtain a dressing;
    A method of making a frying food dressing, including:
  9. 　請求項８に記載のフライ食品用衣材の製造方法によりフライ食品用衣材を得る工程と、
    　前記フライ食品用衣材を加熱調理する工程と、
    　を含む、フライ食品の製造方法。     A process for obtaining a frying food coating material by the method for producing a frying food coating material according to claim 8;
    Cooking the frying food dressing;
    A method of making fry food, including:
  10. 　請求項１乃至７いずれか１項に記載の製造方法で製造された衣材用酸化澱粉をフライ食品用衣材として用いる、フライ食品の衣の硬さを維持する方法。 A method for maintaining the hardness of a frying food by using the oxidized starch produced by the method according to any one of claims 1 to 7 as a frying food dressing.
  11. 　請求項１乃至７いずれか１項に記載の製造方法で製造された衣材用酸化澱粉をフライ食品用衣材として用いる、フライ食品の衣のサクサク感を維持する方法。 A method for maintaining the crispness of a fry food coating, using the oxidized starch for clothing material produced by the method according to any one of claims 1 to 7 as a fry food clothing material.
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