WO2020116299A1 - Composition pour pâte à frire - Google Patents

Composition pour pâte à frire Download PDF

Info

Publication number
WO2020116299A1
WO2020116299A1 PCT/JP2019/046520 JP2019046520W WO2020116299A1 WO 2020116299 A1 WO2020116299 A1 WO 2020116299A1 JP 2019046520 W JP2019046520 W JP 2019046520W WO 2020116299 A1 WO2020116299 A1 WO 2020116299A1
Authority
WO
WIPO (PCT)
Prior art keywords
mass
starch
batter
component
less
Prior art date
Application number
PCT/JP2019/046520
Other languages
English (en)
Japanese (ja)
Inventor
加藤　健太
温子 藤牧
三四郎 齋藤
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 JP2020559111A priority Critical patent/JP7437319B2/ja
Publication of WO2020116299A1 publication Critical patent/WO2020116299A1/fr

Links

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
    • 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/50—Poultry products, e.g. poultry sausages

Definitions

  • the present invention relates to a composition for batter.
  • Patent Document 1 JP-A-2015-223119.
  • the document describes a water-soluble type fried mix containing wheat flour, oxidized starch, phosphoric acid cross-linked starch and baking soda, respectively.
  • adhesion to ingredients is improved. It is said that fried food can be produced because it has a good appearance and a good texture, and the quality of the oil is not significantly deteriorated even after the passage of time.
  • the following composition for batter, batter, method for producing food, method for improving appearance of food, and method for improving texture of food are provided.
  • the content of the component (A) in the batter composition is 3.0 mass% or more and 55 mass% or less based on the entire batter composition.
  • the batter composition according to [1], wherein the content of the component (B) with respect to the content of the component (A) is 0.4 or more and 8 or less in terms of mass ratio.
  • the component (A) contains, as a starch other than the low-molecular-weight starch, one or more selected from the group consisting of corn starch, wheat starch, potato starch, tapioca starch and cross-linked starch thereof.
  • the batter composition according to [7] wherein the content of the component (C) with respect to the content of the component (A) is 0.5 or more and 10 or less in mass ratio.
  • the batter is a food batter selected from the group consisting of fried chicken, tempura and fritters.
  • the following components (A) and (B) are included, The content of the component (B) with respect to the content of the component (A) is 0.4 or more and 8 or less in mass ratio, When the batter further contains the following component (C), the content of the component (C) with respect to the content of the component (A) is 0.5 or more and 10 or less in mass ratio, The total amount of the component (A) and the component (B), or the total amount of the component (A), the component (B) and the component (C) when the batter further includes the component (C).
  • a batter containing 20% by mass or more and 100% by mass or less of the whole powder raw material (A) Starch-like substance satisfying the following conditions (1) to (5) (1) Starch content of 75% by mass or more (2) Amylose content of 5% by mass or more 3% by mass of low-molecular-weight starch And 45% by mass or more, and the peak molecular weight of the low molecular weight starch is 3 ⁇ 10 3 or more and 5 ⁇ 10 4 or less (3) the degree of cold water swelling at 25° C.
  • the raw material contains wheat flour in an amount of 5% by mass or more and 59% by mass or less based on the entire powder raw material.
  • the total content of the component (A), the component (B), and the component (C) in the batter is 8% by mass or more and 50% by mass or less with respect to the entire batter, [10] or The batter described in [11].
  • a method for producing a food product comprising: [14] The method for producing a food according to [13], further including a step of storing the food in a frozen state after the step of obtaining the food.
  • the method for producing a food according to [14] further comprising a step of heating and thawing the food after the step of freezing and storing.
  • [16] A method for suppressing the deterioration of the appearance of food, which uses the batter according to any one of [10] to [12].
  • [17] A method for suppressing the deterioration of the texture of food by using the batter according to any one of [10] to [12].
  • the present invention it is possible to suppress the deterioration of the appearance and texture of the food obtained by cooking over time, and to favor the appearance and the texture of clothes when reheated after storage. It is possible to obtain food with a feeling.
  • each component may be used alone or in combination of two or more.
  • the freshness in the following embodiments means that there is little deterioration during storage, and that the product has an appearance and texture similar to that immediately after cooking before storage.
  • composition for batter In the present embodiment, the batter composition is used by being dispersed in water and contains the following components (A) and (B).
  • composition for batter when used for a batter, only the composition for batter may be dispersed in water to prepare a liquid batter, or other components may be added to prepare a liquid batter. Good.
  • components (A) and (B) will be described more specifically.
  • the component (A) is specifically a powdery material containing starch as a main component.
  • the component (A) satisfies the following conditions (1) to (5).
  • Amylose content is 5% by mass or more
  • the low molecular weight starch is 3% by mass or more and 45% by mass or less
  • the peak molecular weight of the low molecular weight starch is 3 ⁇ 10.
  • Cold water swelling degree at 25° C. is 5 or more and 20 or less
  • the content on the sieve of a sieve having an opening of 0.5 mm is 30 mass% or less
  • the component (A) contains 75% by mass or more of starch, preferably 80% by mass or more, from the viewpoint of suppressing deterioration of the appearance and texture of the food to which the batter is applied after storage. More preferably, it contains 85 mass% or more.
  • the upper limit of the starch content in the component (A) is not limited and is 100% by mass or less, but it is 99.5% by mass or less, 99% by mass or less depending on the properties of the food to which the batter is applied. Good.
  • the component (A) contains, as the above-mentioned starch, a low-molecular-weight starch made from a starch having an amylose content of 5% by mass or more in a specific ratio, and having a specific size as the low-molecular-weight starch.
  • the starch in the component (A) contains 3% by mass or more and 45% by mass or less of the low molecular weight starch made from starch having an amylose content of 5% by mass or more in the component (A), and the peak of the low molecular weight starch is obtained.
  • the molecular weight is 3 ⁇ 10 3 or more and 5 ⁇ 10 4 or less.
  • the peak molecular weight of the low-molecular-weight starch is 3 ⁇ 10 3 or more, preferably 8 ⁇ 10 3 or more, from the viewpoint of suppressing deterioration of the appearance and texture of the food to which the batter is applied after storage. From the same viewpoint, the peak molecular weight of the low molecular weight starch is 5 ⁇ 10 4 or less, preferably 3 ⁇ 10 4 or less, and more preferably 1.5 ⁇ 10 4 or less.
  • the method for measuring the peak molecular weight of the low molecular weight starch is described in the section of Examples.
  • the low-molecular-weight starch is preferably one or more selected from the group consisting of acid-treated starch, oxidative-treated starch and enzyme-treated starch from the viewpoint of excellent production stability, and more preferably acid-treated starch. It is starch.
  • the conditions of the acid treatment for obtaining the acid-treated starch are not limited, but the treatment can be performed as follows, for example. First, a starch having an amylose content of 5% by mass or more, which is a raw material of a low-molecular-weight starch, and water are charged into a reactor, and then an acid is further charged. Alternatively, acid water obtained by dissolving an inorganic acid in water in advance and starch as a raw material are put into a reactor. From the viewpoint of more stable acid treatment, it is desirable that the total amount of starch in the reaction is in a state of being uniformly dispersed in the aqueous phase or in a state of being slurried.
  • the concentration of the starch slurry during the acid treatment is adjusted to be, for example, 10% by mass or more and 50% by mass or less, preferably 20% by mass or more and 40% by mass or less. If the slurry concentration is too high, the slurry viscosity may increase, and it may be difficult to uniformly stir the slurry.
  • the acid used for the acid treatment include inorganic acids such as hydrochloric acid, sulfuric acid and nitric acid, which can be used regardless of the type and purity.
  • the inorganic acid concentration during acid treatment is preferably 0.05 normality (N) or more and 4N or less, more preferably 0.1N or more and 4N or less, from the viewpoint of stably obtaining acid-treated starch. It is preferably 0.2 N or more and 3 N or less.
  • the reaction temperature is preferably 30°C or higher and 70°C or lower, more preferably 35°C or higher and 70°C or lower, and further preferably 35°C or higher and 65°C or lower.
  • the reaction time is preferably 0.5 hours or more and 120 hours or less, more preferably 1 hour or more and 72 hours or less, still more preferably 1 hour or more and 48 hours or less.
  • the content of the low-molecular-weight starch in the component (A) is 3% by mass or more, and preferably 8% by mass, from the viewpoint of suppressing deterioration of the appearance and texture of the food to which the batter is applied after storage. Or more, More preferably, it is 13 mass% or more. From the same viewpoint, the content of the low molecular weight starch in the component (A) is 45% by mass or less, preferably 35% by mass or less, and more preferably 25% by mass or less.
  • the amylose content in the raw starch of the low-molecular-weight starch is 5% by mass or more, preferably 12% by mass, from the viewpoint of suppressing deterioration of the appearance and texture of the food to which the batter is applied after storage.
  • the amount is more preferably 22% by mass or more, still more preferably 40% by mass or more, still more preferably 45% by mass or more, still more preferably 55% by mass or more.
  • High-amylose cornstarch, cornstarch, tapioca starch, sweet potato starch, potato starch, wheat starch, high-amylose wheat starch, rice starch, and these raw materials are used as a low-molecular-weight starch raw material having an amylose content of 5% by mass or more.
  • One or more selected from the group consisting of chemically, physically or enzymatically modified starch can be used.
  • the starch having an amylose content of 5% by mass or more is preferably selected from high amylose cornstarch, cornstarch, and tapioca starch from the viewpoint of suppressing the deterioration of the appearance and texture of the food to which the batter is applied after storage.
  • High amylose corn starch having an amylose content of 40% by mass or more is available.
  • the starch having an amylose content of 5% by mass or more is more preferably corn starch having an amylose content of 40% by mass or more.
  • the component (A) is configured to satisfy the specific condition (3) regarding the swelling degree in cold water and the particle size satisfying the specific conditions (4) and (5).
  • the degree of cold water swelling of the component (A) is 5 or more, and preferably 6 or more, from the viewpoint of suppressing the deterioration of the appearance and texture after storage of the food to which the batter is applied. Yes, and more preferably 6.5 or more.
  • the degree of cold water swelling of the component (A) is 20 or less, preferably 17 or less, more preferably 15 or less.
  • the method for measuring the cold water swelling degree of the component (A) will be described in the section of Examples.
  • the content of particles under the sieve with a mesh of 0.5 mm and on the sieve with a sieve of 0.075 mm causes deterioration of the appearance and texture of the food to which the batter is applied after storage.
  • the content is 20% by mass or more, preferably 35% by mass or more, more preferably 50% by mass or more, still more preferably 60% by mass or more, based on the entire component (A).
  • the content of particles under the sieve having a mesh of 0.5 mm and on the sieve of a 0.075 mm sieve is 95% by mass or less based on the entire component (A), and from the same viewpoint, it is preferable. It is 91 mass% or less, and more preferably 88 mass% or less.
  • the content of particles on the sieve of a sieve having an opening of 0.5 mm is determined as the component (A) from the viewpoint of suppressing the bruise of the batter-applied food immediately after frying.
  • the amount is 30% by mass or less, preferably 25% by mass or less, and more preferably 20% by mass or less, based on the whole.
  • the content of particles on a sieve having a mesh size of 0.5 mm has no lower limit and is 0% by mass or more based on the entire component (A), but the surface of a food to which the batter is applied after storage. From the viewpoint of making the state and color tone preferable, the content is preferably 3% by mass or more, more preferably 5% by mass or more, still more preferably 10% by mass or more, still more preferably 15% by mass or more.
  • the content of particles on the sieve of a sieve having a mesh size of 0.075 mm is from the viewpoint of making the appearance and color tone of the surface of the food to which the batter is applied after storage favorable. It is preferably 10% by mass or more, more preferably 30% by mass or more, still more preferably 50% by mass or more, and still more preferably 70% by mass or more, based on the entire component (A).
  • the upper limit of the content of particles on a sieve having a mesh of 0.075 mm is not limited and is 100% by mass or less, preferably 99% by mass or less, and more preferably 97% by mass or less.
  • the component (A) contains a starch other than the low molecular weight starch.
  • starch component other than the low molecular weight starch in the component (A) various starches can be used. Specifically, starches that are generally commercially available depending on the application, such as starches for food, may be of any kind, but starches such as cornstarch, potato starch, tapioca starch, wheat starch and the like; and these starches may be used. One or more kinds can be appropriately selected from chemically, physically or enzymatically processed starch and the like.
  • the component (A) preferably contains one or more starches selected from the group consisting of corn starch, wheat starch, potato starch, tapioca starch and cross-linked starch thereof.
  • the component (A) may contain components other than starch.
  • components other than starch include pigments and insoluble salts such as calcium carbonate and calcium sulfate.
  • the component (A) is preferably blended with an insoluble salt, and the blending amount of the insoluble salt is more preferably 0.1% by mass or more and 2% by mass or less.
  • the method for producing the component (A) includes, for example, the following steps.
  • Step of preparing low molecular weight starch A step of low molecular weight starch having an amylose content of 5% by mass or more to obtain a low molecular weight starch having a peak molecular weight of 3 ⁇ 10 3 or more and 5 ⁇ 10 4 or less.
  • Granulation step The raw material contains 3% by mass or more and 45% by mass or less of the low molecular weight starch, and the total amount of the low molecular weight starch and the starch other than the low molecular weight starch is 75% by mass or more. And granulate.
  • the process of preparing low molecular weight starch is a process of decomposing starch having an amylose content of 5% by mass or more to obtain low molecular weight starch.
  • degradation refers to decomposition accompanied by lowering the molecular weight of starch, and typical decomposition methods include acid treatment, oxidation treatment, and enzymatic treatment. Among these, acid treatment is preferable from the viewpoints of decomposition rate, cost, and reproducibility of decomposition reaction.
  • a general method used for granulating starch can be used, but in view of obtaining a predetermined cold water swelling degree, a general method used for heating gelatinization of starch is used. It is preferable to use various methods. Specifically, a method using a machine such as a drum dryer, a jet cooker, an extruder, and a spray dryer is known, but in the present embodiment, the component (A) whose cold water swelling degree satisfies the above-mentioned specific condition (A). From the viewpoint of more surely obtaining the above, heating gelatinization by an extruder or a drum dryer is preferable, and an extruder is more preferable.
  • water is usually added to the starch-containing raw material to adjust the water content to about 10 to 60% by mass, and then the barrel temperature is 30 to 200° C., the outlet temperature is 80 to 180° C., and the screw rotation speed is 100 to Heat expansion is performed under conditions of 1,000 rpm and heat treatment time of 5 to 60 seconds.
  • the component (A) satisfying the conditions (3) to (5) may be obtained by appropriately adjusting.
  • the component (A) obtained as described above is a starch-like substance containing a low-molecular-weight starch and has a constitution satisfying the conditions (1) to (5). Incorporated in the composition, it is possible to suppress the deterioration of the appearance and texture of the food to which the batter is applied over time, and also when the product is reheated after storage, a preferable freshness of appearance and texture Can be given to.
  • the texture one or more kinds selected from the group consisting of a crispy sensation of clothing, suppression of baldness of clothing, and suppression of powderyness of food can be mentioned, and preferably the crispy feeling of clothing is mentioned. Be done.
  • the content of the component (A) in the composition for batter makes the appearance of the surface of the food to which the batter is applied preferable, and from the viewpoint of improving the crispy feeling, it is preferably 3. It is 0% by mass or more, more preferably 5.0% by mass or more, further preferably 10% by mass or more, still more preferably 15% by mass or more. Further, from the viewpoint of suppressing the battering of the batter of the food to which the batter is applied, the content of the component (A) in the composition for batter is preferably 55% by mass or less, more preferably 50% by mass or less, It is more preferably 40% by mass or less, and even more preferably 30% by mass or less.
  • Component (B) is one or two starches selected from the group consisting of oxidized starch and acid-treated starch. Further, the starch may be the same as or different from the low molecular weight starch in the component (A), but is preferably a different starch.
  • the raw starch may be a raw starch or an acetylated oxidized starch that has been processed other than oxidized.
  • the oxidized starch has been subjected to processing other than oxidation, there is no limitation on the order of the oxidation and other processing.
  • the raw starch may be a raw starch or a processed starch other than an acid-treated starch.
  • the acid-treated starch has been subjected to a processing treatment other than the acid treatment, there is no limitation on the order of the acid treatment and the other processing treatments.
  • the source starch is derived from corn, high-amylose corn, corn (waxy corn), rice, glutinous rice, wheat, sweet potato, potato, glutinous potato, cassava, sago palm and the like. ..
  • the origin of the raw material starch of the oxidized starch of the component (B) is preferably cassava.
  • the source starch is derived from corn, high amylose corn, corn corn (waxy corn), rice, glutinous rice, wheat, sweet potato, potato, glutinous potato, cassava, sago palm and the like. Be done.
  • the origin of the raw material starch of the acid-treated starch of component (B) is preferably corn, and more preferably corn. It is corn corn (waxy corn).
  • the origin of the raw material starch of the component (B) is one selected from the group consisting of cassava and corn. is there.
  • the content of the component (B) with respect to the content of the component (A), that is, ((B)/(A)), makes the appearance of the surface of the food obtained by heating and cooking preferable, and deteriorates the texture over time.
  • the mass ratio is preferably 0.4 or more, more preferably 0.6 or more.
  • the mass ratio ((B)/(A)) is preferably 8 or less, more preferably 7 or less, and further preferably 5 or less, from the viewpoint of suppressing battering of foods to which the batter is applied. , And even more preferably 3 or less.
  • the content of the component (A) is preferably based on the entire composition for batter. It is 3.0 mass% or more and 55 mass% or less, and the mass ratio ((B)/(A)) is 0.4 or more and 8 or less.
  • the mass ratio ((B)/(A)) is specifically described above depending on the content of the component (A) in the composition for batter. It can be set to fall within the range.
  • the composition for batter in the present embodiment contains the components (A) and (B), it is possible to suppress the deterioration of the appearance and texture of the food to which the batter is applied with time, and to reheat after storage. In addition, it is possible to give the food a fresh texture with a favorable appearance and texture.
  • the texture one or more kinds selected from the group consisting of a crispy sensation of clothing and suppression of baldness of the clothing can be mentioned, and a crispy sensation of clothing is preferred.
  • composition for batter may be composed only of the components (A) and (B), or may further contain other components.
  • the composition for batter further contains phosphate cross-linked tapioca starch, preferably as the component (C), from the viewpoint of improving the crispiness of the batter of the food obtained by cooking with heat.
  • the component (C) is starch other than the components (A) and (B) described above.
  • the content of the component (C) with respect to the content of the component (A), that is, ((C)/(A)) is a mass ratio, and represents the color tone of the food. From the viewpoint of making it preferable, it is preferably 0.5 or more, more preferably 1 or more, even more preferably 1.2 or more, still more preferably 1.8 or more. Further, from the viewpoint of improving the crispy feeling of the batter of the food obtained by cooking with heat, the mass ratio ((C)/(A)) is preferably 10 or less, more preferably 9.0 or less, It is more preferably 6.0 or less, and even more preferably 3.0 or less.
  • the content of the component (C) in the batter composition is specifically the above-mentioned mass ratio ((C)/(A)) depending on the content of the component (A) in the batter composition. It can be set to fall within the range.
  • the batter composition may further contain powder raw materials other than the components (A) to (C), and examples of the other raw materials include powder raw materials to be blended with the batter, which will be described later.
  • the batter contains the powder raw material containing the above-mentioned component (A) and component (B) as essential components, and water, and there is no limitation on the mixing order of these components.
  • the batter may be obtained by preparing the composition for batter in the present embodiment described above in advance and mixing it with water and other components as appropriate.
  • the batter may be obtained by mixing the component (A), the component (B), water, and other components as appropriate in a predetermined order.
  • the batter is specifically liquid.
  • the batter preferably contains the component (A) and the component (B) as the powder raw material in the raw material of the batter (powder raw material 1), and the mass ratio ((B)/(A)) is preferable. Is 0.4 or more and 8 or less, and when the batter further contains the component (C) as the powder raw material in the raw material of the batter (powder raw material 2), the mass ratio ((C)/(A)) is It is preferably 0.5 or more and 10 or less. Further, the total amount of the component (A) and the component (B) (or the total amount of the component (A), the component (B) and the component (C) when the batter further contains the component (C)) is a powder. It is preferably 20% by mass or more, more preferably 41% by mass or more, and preferably 100% by mass or less with respect to the entire raw material.
  • the total amount of component (A) and component (B) in the powder raw material, or the total amount of component (A), component (B) and component (C) when the powder raw material further contains component (C) is preferably 20% by mass or more, more preferably 41% by mass or more, still more preferably 45% by mass or more, still more preferably from the viewpoint of improving the color tone of food and the crispiness of clothes. It is preferably 55% by mass or more, more preferably 70% by mass or more, still more preferably 75% by mass or more. In addition, the total amount is preferably 100% by mass or less, and more preferably 95% by mass or less, based on the entire powder raw material, from the viewpoint of the appearance of the surface and suppressing the appearance of clothes. More preferably, it is 92 mass% or less.
  • the total amount ((A)+(B)+(C)) in the batter is preferably 8% by mass or more based on the whole batter from the viewpoint of improving the color tone of food and the crispy feeling of clothing. , More preferably 10% by mass or more, further preferably 15% by mass or more, even more preferably 22% by mass or more, even more preferably 32% by mass or more. Further, the total amount ((A)+(B)+(C)) in the batter is preferably 50% by mass or less, from the viewpoint of the favorable appearance of the surface and the suppression of the scarring of clothes. It is preferably 45% by mass or less, more preferably 42% by mass or less.
  • the mass ratio ((B)/(A)) and the mass ratio ((C)/(A)) in the batter can each be preferably in the ranges described above for the composition for batter.
  • the powder raw material includes powder raw material 1: component (A) and component (B) described above, or powder raw material 2: component (A), component (B) and component (C). It may be configured. Further, in any of the powder raw materials 1 and 2, the powder raw material may further contain components other than the components (A) to (C).
  • the powder raw material may further contain components other than the components (A) to (C).
  • components other than components (A) to (C) raw starch (raw starch), starch other than components (A) to (C) such as processed starch, wheat flour such as soft flour, rice flour, etc. Flour, dried eggs such as whole egg powder, swelling agents such as baking powder, powdered seasonings, coloring agents, and emulsifiers.
  • the powder raw material preferably further contains cereal flour, more preferably soft flour, from the viewpoint of suppressing shrinkage of the batter of the food obtained by cooking with heat.
  • the content thereof is preferably 5% by mass or more, and more preferably 8% by mass with respect to the entire powder raw material, from the viewpoints of improving the crispy feeling of clothing and suppressing hunch. It is at least mass%.
  • the content of the soft flour is preferably 80% by mass or less, more preferably 59% by mass or less, and further preferably 40% by mass with respect to the entire powder raw material. % Or less, even more preferably 30% by mass or less, and even more preferably 20% by mass or less.
  • the batter contains water.
  • the content of water in the batter can be the balance excluding the content of components other than water contained in the batter.
  • the batter is specifically a batter used for food batter, and preferably a food batter selected from the group consisting of fried chicken, tempura and fritters.
  • the batter of this embodiment for example, deterioration of the appearance of food can be suppressed.
  • the appearance is preferably a rough surface and a color tone after heating and thawing.
  • the batter of the present embodiment it is possible to suppress the deterioration of the texture of food, for example.
  • the texture is preferably crispy.
  • the food is obtained by using the composition for batter or the batter described above.
  • the food has a seed and a batter provided on the outside of the seed, and the batter is obtained by using the batter composition or the batter described above.
  • the method for producing food includes, for example, a step of attaching the batter to the outside of the seed and a step of cooking the seed to which the batter is attached to obtain the food.
  • seeds include meat such as chicken; seafood such as fish, shellfish, shrimp; vegetables such as potatoes; confectionery such as donuts, castella, and buns; kneaded products such as kamaboko.
  • the batter may cover a part of the seed or the whole seed.
  • the batter may be attached to a part of the seed or the entire seed.
  • cooking forms in the process of cooking by heating include cooking oil in cooking oil at about 100 to 200°C; frying pan lightly oiled, heating on iron plate; dry heat in oven etc. Microwave heating; heat cooking in a steam convection oven or the like can be mentioned, and from the viewpoint of improving the texture of the batter, oil and fat is preferable. Further, the food is specifically one obtained by heating these foods, and more specifically, a fried food.
  • the method for producing a food may further include a step of freezing and storing the food after the step of obtaining the food.
  • the temperature in frozen storage may be, for example, about -10 to -50°C.
  • the method for producing a food may further include a step of heating and thawing the food after the step of freezing and storing.
  • a step of heating and thawing it is preferable to heat and thaw using a microwave oven or a steam convection oven from the viewpoint of making the mouthfeel favorable.
  • the food in the present embodiment is obtained by using the batter described above, deterioration of the appearance and texture over time is suppressed, and even when reheated after storage, a favorable freshness of appearance and texture of the batter is obtained. can get.
  • J-Oil Mills Corn Starch Y high amylose corn starch made by J-Oil Mills Co., Ltd.: “J-Oil Mills HS-7” made by J-Oil Mills, amylose content 70% by mass Paprika powder: manufactured by SB Foods Co., Ltd.
  • Xanthan gum "Xanthan gum FJ", manufactured by Maruzen Pharmaceutical Co., Ltd.
  • the peak molecular weight was measured using an HPLC unit manufactured by Tosoh Corporation (pump DP-8020, RI detector RS-8021, degassing device SD-8022).
  • the sample was crushed, and a fraction under a sieve of 0.15 mm sieve was collected with a sieve of JIS-Z8801-1 standard. This collected fraction was suspended in the mobile phase so as to be 1 mg/mL, and the suspension was heated at 100° C. for 3 minutes to be completely dissolved.
  • a 0.45 ⁇ m filtration filter manufactured by ADVANTEC, DISMIC-25HP PTFE 0.45 ⁇ m was used for filtration, and the filtrate was used as an analytical sample.
  • the dried heated gelatinized product was crushed with a tabletop crusher and then sieved with a JIS-Z8801-1 standard sieve.
  • the sieved hot gelatinized products were mixed in the following blending ratios to prepare the following starch powders 1 and 2.
  • Table 1 shows the mass ratio of each fraction in the starchy material. The degree of cold water swelling of the obtained starch-like substance is also shown together with the values measured by the method described below.
  • an aqueous solution of sodium hypochlorite was added so as to have a starch dry matter-equivalent mass concentration of 3.0% while stirring at 300 rpm, and a 3 mass% aqueous solution of sodium hydroxide was added. It was dropped to bring the pH to 8.25. Then, an aqueous sodium hydroxide solution was added dropwise at appropriate times to maintain the pH within the set value ⁇ 0.03 until the end of the reaction to obtain oxidized starch. The reaction was completed when a small amount of the slurry was sampled and added dropwise to a saturated potassium iodide aqueous solution so that the purple color disappeared. After confirming the completion of the reaction, 3% by mass hydrochloric acid was added to the slurry to neutralize it to pH 6, washed, dehydrated and dried to obtain oxidized starch.
  • raw waxy corn starch was used as the raw material starch to obtain an acid-treated starch by the following procedure.
  • a 40% by mass waxy cornstarch manufactured by J-Oil Mills Co., Ltd.
  • 80 parts by mass of 6% by mass hydrochloric acid was added, and the mixture was stirred at 40° C. for 24 hours for acid treatment. After the acid treatment, it was neutralized with slaked lime so that the pH became 5, and then washed and dried to obtain acid-treated starch.
  • fried chicken was prepared and evaluated.
  • Production method of fried chicken 1.
  • Chicken thigh meat was cut to about 25 g/piece. 2.1.
  • LAMIZIP Tin type LZ-22, manufactured by Japan Co., Ltd.
  • MZC-300-C manufactured by Hagios Co., Ltd.
  • tumbling was performed at 4° C. for 90 minutes.
  • Air discharge 15 seconds
  • Hermetic seal Medium temperature 2 seconds 3.
  • the buttered chicken was fried in canola oil at 190° C. for 4 minutes and a half. 6. After pouring the oil, the chicken was placed in a vat, and the whole vat was frozen at -20°C. Then, the chicken was transferred to a zipper bag and stored frozen at -20°C for 3 days. 7. Four fried chickens after 3 days of freezing were placed on a paper plate and heated and thawed for 45 seconds in a microwave oven (1400W). 8. The appearance and texture of the fried chicken obtained by the above procedure were evaluated. The evaluation items and scoring criteria are shown below.
  • Example 1 Control Example, Examples 1-1 to 1-3, Comparative Examples 1-1 to 1-3
  • powder raw materials among the raw materials shown in Table 2 were mixed to obtain a batter composition.
  • the obtained composition for batters and cold water were mixed, and the batter of each example was obtained.
  • fried chicken was prepared and evaluated by the method described above.
  • Comparative Example 1-3 powder raw materials among the raw materials shown in Table 2 were mixed to obtain a composition.
  • the obtained composition was used without being dispersed in cold water as it was, after being attached with the batter described above, as a blender, and fried chicken was prepared according to the method described above and evaluated.
  • the evaluation was scored by a consultation between two evaluators.
  • In the evaluation of texture two evaluators agreed and scored.
  • the evaluation results are also shown in Table 2.
  • Example 2 by using the batter composition and the batter of each Example, fried chicken with a freshly-prepared fresh appearance was obtained even when reheated after freezing. Specifically, all the fried chicken prepared using a batter containing a predetermined amount of the component (A) and the component (B) were excellent in the surface and color tone of the fried chicken, and the texture of the clothes was also excellent. When the component (C) was further contained as in Example 1-2, the crispy sensation of clothes was improved. When Example 1-2 containing wheat flour was compared with Example 1-3 containing no wheat flour, Example 1-2 containing wheat flour was superior in terms of crispy feeling and blushing of clothes.
  • Comparative Example 1-3 the same composition as in Example 1-2 was used as a blender, but in this case, the color of the fried chicken was discolored to a slightly dark color, and the crispy sensation was slightly inferior, and a powdery feeling was also felt. It wasn't very good.
  • Example 2 Examples 2-1 to 2-4
  • powder raw materials were mixed to obtain a batter composition.
  • the obtained composition for batters and cold water were mixed, and the batter of each example was obtained.
  • fried chicken was prepared and evaluated by the method described above. In the evaluation of the appearance, the evaluation was scored by a consultation between two evaluators. In evaluating the texture, each of the two evaluators scored their own, and the average score was used as the score.
  • the evaluation results are also shown in Table 3.
  • the batter composition and the batter of each example fried chicken with a favorable freshness in appearance and texture was obtained even when reheated after freezing.
  • the fried chicken made using a batter containing the component (A) in the powder raw material in the range of 4.9 mass% to 27.0 mass% and the component (B) is fried. It had an excellent surface and color tone, and the texture of the clothes was excellent.
  • the state of the fried chicken surface and the boil of the batter it is good when the ingredient (A) is contained in the powder raw material in an amount of 4.9% by mass or more and 27.0% by mass or less, and 19.8% by mass or more and 27.0% by mass. % Or less was better.
  • the ingredient (A) is contained in the powder raw material in an amount of 4.9% by mass or more and 27.0% by mass or less, and better when it is included in the powder raw material of 4.9% by mass or more and 19.8% by mass or less.
  • the crispy feeling it is good when the component (A) is contained in the powder raw material in an amount of 4.9% by mass or more and 27.0% by mass or less, and is better when it is contained in the powder raw material of 9.9% by mass or more and 27.0% by mass or less. , 19.8 mass% or more and 27.0 mass% or less was even better.
  • Example 3 Examples 3-1 to 3-4 and Comparative Example 3-1
  • powder raw materials were mixed to obtain a batter composition.
  • the obtained composition for batters and cold water were mixed, and the batter of each example was obtained.
  • fried chicken was prepared and evaluated by the method described above. In the evaluation of the appearance, each of the three evaluators scored their own, and the average score was used as the score. The evaluation of texture was scored by a panel of 3 evaluators. The evaluation results are also shown in Table 4.
  • Example 4 Examples 4-1, 4-2, Comparative Example 4-1 Of the raw materials shown in Table 5, powder raw materials were mixed to obtain a batter composition. And the obtained composition for batters and cold water were mixed, and the batter of each example was obtained. Using the obtained batter, fried chicken was prepared and evaluated by the method described above. In the evaluation of the appearance, each of the three evaluators scored their own, and the average score was used as the score. The evaluation of texture was scored by a panel of 3 evaluators. The evaluation results are also shown in Table 5.
  • the state of the surface of the fried chicken it was good when the total amount of the components (A), (B) and (C) was 49.5% by mass or more and 90.0% by mass or less in the powder raw material.
  • the crispy feeling it is good when the total amount of the components (A), (B) and (C) is 49.5% by mass or more and 90.0% by mass or less in the powder raw material, and 74.2% by mass or more. It was better when the content was 90.0 mass% or less.
  • the total amount of the components (A), (B) and (C) was 49.5% by mass or more and 90.0% by mass or less in the powder raw material.
  • Example 5 Control Example, Examples 5-1 to 5-3
  • powder raw materials were mixed to obtain a batter composition.
  • the obtained composition for batters and cold water were mixed, and the batter of each example was obtained.
  • fried chicken was prepared by the above method and evaluated by the above method.
  • evaluation was also performed when immediately after frying, and after standing for 4 hours at room temperature after frying and eating as it was.
  • evaluation of the appearance each of the three evaluators scored their own, and the average score was used as the score.
  • the evaluation results are also shown in Table 6.
  • the state of the fried surface immediately after the oil-cooking, the fried color tone, the taste of the batter, and the crispy feeling were all very good. It was good. After 4 hours of fried oil, the surface of the fried chicken, the color of the fried chicken, and the crispy sensation were slightly superior to the acid-treated starch, and the oxidized starch was slightly superior to the haki of the batter.
  • oxidized starch was more preferable in the appearance of fried surface, fried color, and batter of batter, and acid-treated starch was more preferable in terms of crispy feeling.
  • the deep-fried tofu obtained in this example showed less deterioration over time after being cooked for 4 hours and after being reheated after freezing, as compared with immediately after frying, and had a fresh feeling.
  • the fried chicken obtained in the present embodiment has less deterioration at the time of oil frying 4 hours after rehydration and after reheating after freezing, as compared with immediately after frying, and has a favorable fresh feeling.
  • Met When the starch-like substance 2 (Example 5-2) was used, compared to the starch-like substance 1 (Example 5-1), the fresh feeling after 4 hours and after re-freezing and reheating was better. Was excellent.
  • the oxidized starch is used as the component (B) (Example 5-1) and the acid-treated starch (Example 5-3), the oxidized starch has a fresh feeling when reheated after frozen storage. Was better.
  • the shrimp tempura prepared using the batter composition of each example had a better crispy texture of the batter when eaten immediately after cooking and 4 hours after cooking, as compared with the control example. More specifically, when ((A)+(B)+(C))) is contained in the powder raw material in an amount of 25% by mass or more and 50% by mass or less (Examples 6-1 to 6-4), a crispy feeling is obtained. It was excellent, and was more excellent when it contained 42.8% by mass or more and 50% by mass or less (Examples 6-1, 6-2 and 6-4).

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Zoology (AREA)
  • Grain Derivatives (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

L'invention concerne une composition pour pâte à frire, laquelle contient : un ingrédient (A), une poudre d'amidon spécifique ; et un ingrédient (B), au moins un ingrédient choisi dans le groupe constitué par l'amidon oxydé et l'amidon traité à l'acide. La composition pour pâte à frire est utilisée après avoir été dispersée dans de l'eau.
PCT/JP2019/046520 2018-12-04 2019-11-28 Composition pour pâte à frire WO2020116299A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP2020559111A JP7437319B2 (ja) 2018-12-04 2019-11-28 バッター用組成物

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2018227443 2018-12-04
JP2018-227443 2018-12-04

Publications (1)

Publication Number Publication Date
WO2020116299A1 true WO2020116299A1 (fr) 2020-06-11

Family

ID=70974249

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/JP2019/046520 WO2020116299A1 (fr) 2018-12-04 2019-11-28 Composition pour pâte à frire

Country Status (3)

Country Link
JP (1) JP7437319B2 (fr)
TW (1) TW202029887A (fr)
WO (1) WO2020116299A1 (fr)

Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2020124140A (ja) * 2019-02-04 2020-08-20 日清食品ホールディングス株式会社 即席食品用乾燥天ぷらの製造方法
WO2021153285A1 (fr) * 2020-01-31 2021-08-05 株式会社Ｊ－オイルミルズ Procédé de suppression de détérioration de texture dans des aliments de boulangerie
WO2021246440A1 (fr) * 2020-06-03 2021-12-09 株式会社Ｊ－オイルミルズ Composition de poudre pour pâte à frire
WO2022004366A1 (fr) * 2020-06-30 2022-01-06 株式会社Ｊ－オイルミルズ Composition de farine de pâte pour aliments non frits et composition de pâte
WO2022215557A1 (fr) * 2021-04-07 2022-10-13 株式会社Ｊ－オイルミルズ Farine de saupoudrage et composition pour pâte à frire
WO2023282073A1 (fr) * 2021-07-08 2023-01-12 株式会社Ｊ－オイルミルズ Matériau d'enrobage pour aliments frits
WO2023189466A1 (fr) * 2022-03-28 2023-10-05 株式会社Ｊ－オイルミルズ Procédé de suppression de la détérioration de l'arôme
WO2023233982A1 (fr) * 2022-05-31 2023-12-07 株式会社Ｊ－オイルミルズ Inhibiteur de taches d'huile de friture

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2014132534A1 (fr) * 2013-02-26 2014-09-04 株式会社Ｊ－オイルミルズ Composition et préparation pour pâte à frire, aliment, boisson et aliment pour animaux l'utilisant, et procédé de fabrication de ladite composition
WO2017188089A1 (fr) * 2016-04-28 2017-11-02 株式会社Ｊ－オイルミルズ Chapelure en poudre et mélange de chapelure, matériau de pâte à frire et produit alimentaire (de type) frit utilisant la chapelure en poudre, et procédés de production associés

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2014132534A1 (fr) * 2013-02-26 2014-09-04 株式会社Ｊ－オイルミルズ Composition et préparation pour pâte à frire, aliment, boisson et aliment pour animaux l'utilisant, et procédé de fabrication de ladite composition
WO2017188089A1 (fr) * 2016-04-28 2017-11-02 株式会社Ｊ－オイルミルズ Chapelure en poudre et mélange de chapelure, matériau de pâte à frire et produit alimentaire (de type) frit utilisant la chapelure en poudre, et procédés de production associés

Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2020124140A (ja) * 2019-02-04 2020-08-20 日清食品ホールディングス株式会社 即席食品用乾燥天ぷらの製造方法
JP7162547B2 (ja) 2019-02-04 2022-10-28 日清食品ホールディングス株式会社 即席食品用乾燥天ぷらの製造方法
WO2021153285A1 (fr) * 2020-01-31 2021-08-05 株式会社Ｊ－オイルミルズ Procédé de suppression de détérioration de texture dans des aliments de boulangerie
WO2021246440A1 (fr) * 2020-06-03 2021-12-09 株式会社Ｊ－オイルミルズ Composition de poudre pour pâte à frire
WO2022004366A1 (fr) * 2020-06-30 2022-01-06 株式会社Ｊ－オイルミルズ Composition de farine de pâte pour aliments non frits et composition de pâte
WO2022215557A1 (fr) * 2021-04-07 2022-10-13 株式会社Ｊ－オイルミルズ Farine de saupoudrage et composition pour pâte à frire
WO2023282073A1 (fr) * 2021-07-08 2023-01-12 株式会社Ｊ－オイルミルズ Matériau d'enrobage pour aliments frits
WO2023189466A1 (fr) * 2022-03-28 2023-10-05 株式会社Ｊ－オイルミルズ Procédé de suppression de la détérioration de l'arôme
WO2023233982A1 (fr) * 2022-05-31 2023-12-07 株式会社Ｊ－オイルミルズ Inhibiteur de taches d'huile de friture

Also Published As

Publication number Publication date
JPWO2020116299A1 (ja) 2021-10-14
TW202029887A (zh) 2020-08-16
JP7437319B2 (ja) 2024-02-22

Similar Documents

Publication Publication Date Title
WO2020116299A1 (fr) Composition pour pâte à frire
JP6941602B2 (ja) ブレッダー粉、これを用いたブレッダーミックス、衣材およびフライ（様）食品ならびにこれらの製造方法
CN111107751A (zh) 油炸食品面衣用混合物
WO2016052712A1 (fr) Composition destinée à améliorer la texture des aliments
WO2013039049A1 (fr) Poudre granulée
JPH09215478A (ja) 揚げ物用衣材
WO2020170879A1 (fr) Chapelure en poudre
JP4249974B2 (ja) 竜田揚げの製造方法
JP2001069903A (ja) たこ焼用粉
JPH08154610A (ja) 揚げ物用衣材
JP7323530B2 (ja) パン粉ミックス
JP2009106206A (ja) ノンフライから揚げ様食品に使用するブレッダーミックス並びにこれを使用したから揚げ様食品及びその製造方法
WO2021161783A1 (fr) Farine à fleurer pour aliments frits, procédé de production d'aliments frits et procédé de suppression de perforation pour aliments frits
WO2020170880A1 (fr) Chapelure en poudre
WO2021131952A1 (fr) Procédé de fabrication d'un produit alimentaire de type viande
WO2021065520A1 (fr) Agent pour améliorer les propriétés de ramollissement de nouilles
JPH0923835A (ja) フライバッター用粉
WO2022004366A1 (fr) Composition de farine de pâte pour aliments non frits et composition de pâte
JP2015126707A (ja) ノンフライ畜肉用調味料
JPH09201170A (ja) ジェランガム含有α化澱粉
WO2022230969A1 (fr) Procédé de production de poudre amylacée modifiée, matière de pâte à frire d'aliment frit et procédé de production d'aliment frit
WO2020230593A1 (fr) Aliment à base de farine
WO2024029294A1 (fr) Amidon de pois acétylé
WO2023282073A1 (fr) Matériau d'enrobage pour aliments frits
CA3214078A1 (fr) Procede de production de farine de ble modifiee, matiere de pate a frire pour aliments enrobes de pate a frire et frits et procede de production d'aliments enrobes de pate a frire et frits

Legal Events

Date Code Title Description
121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 19891821

Country of ref document: EP

Kind code of ref document: A1

ENP Entry into the national phase

Ref document number: 2020559111

Country of ref document: JP

Kind code of ref document: A

NENP Non-entry into the national phase

Ref country code: DE

122 Ep: pct application non-entry in european phase

Ref document number: 19891821

Country of ref document: EP

Kind code of ref document: A1