WO2019021606A1 - Procédé de production d'amidon oxydé pour vêtements - Google Patents

Procédé de production d'amidon oxydé pour vêtements 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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Prior art keywords
starch
oxidized starch
slurry
mass
raw material
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PCT/JP2018/019771
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English (en)
Japanese (ja)
Inventor
弘文 野上
雅博 井上
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株式会社Ｊ－オイルミルズ
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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 PE2020000137A priority Critical patent/PE20200712A1/es
Priority to CN201880047635.3A priority patent/CN110891429A/zh
Priority to JP2019532402A priority patent/JP7194680B2/ja
Publication of WO2019021606A1 publication Critical patent/WO2019021606A1/fr
Priority to PH12020500200A priority patent/PH12020500200A1/en

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    • 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

L'invention concerne un procédé de production d'amidon oxydé pour vêtements, comprenant une étape de préparation d'une suspension contenant une matière première d'amidon et une étape d'oxydation de la matière première d'amidon dans la suspension pour produire de l'amidon oxydé, l'étape de production de l'amidon oxydé comprenant une étape d'ajout d'un agent oxydant à la suspension et une étape de maintien de la suspension pendant une durée prédéfinie dans une condition telle que la valeur de pH de la suspension est de 9,2 à 11,7 inclus pour oxyder la matière première d'amidon.
PCT/JP2018/019771 2017-07-28 2018-05-23 Procédé de production d'amidon oxydé pour vêtements WO2019021606A1 (fr)

Priority Applications (4)

Application Number Priority Date Filing Date Title
PE2020000137A PE20200712A1 (es) 2017-07-28 2018-05-23 Metodo para producir almidon oxidado para material de recubrimiento
CN201880047635.3A CN110891429A (zh) 2017-07-28 2018-05-23 面衣材料用氧化淀粉的制造方法
JP2019532402A JP7194680B2 (ja) 2017-07-28 2018-05-23 衣材用酸化澱粉の製造方法
PH12020500200A PH12020500200A1 (en) 2017-07-28 2020-01-27 Method for producing oxidized starch for coating material

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JP2017-146200 2017-07-28
JP2017146200 2017-07-28
JP2018-015564 2018-01-31
JP2018015564 2018-01-31

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WO2019151034A1 (fr) * 2018-01-31 2019-08-08 株式会社Ｊ－オイルミルズ Procédé de production d'un produit alimentaire
WO2021086273A3 (fr) * 2019-10-29 2021-07-08 Sms Corporation Co., Ltd. Adipate de diamidon acétylé modifié et produits le contenant

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WO2019151034A1 (fr) * 2018-01-31 2019-08-08 株式会社Ｊ－オイルミルズ Procédé de production d'un produit alimentaire
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WO2021086273A3 (fr) * 2019-10-29 2021-07-08 Sms Corporation Co., Ltd. Adipate de diamidon acétylé modifié et produits le contenant

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PE20200712A1 (es) 2020-06-25
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