WO2020170880A1 - Chapelure en poudre - Google Patents

Chapelure en poudre Download PDF

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Publication number
WO2020170880A1
WO2020170880A1 PCT/JP2020/005076 JP2020005076W WO2020170880A1 WO 2020170880 A1 WO2020170880 A1 WO 2020170880A1 JP 2020005076 W JP2020005076 W JP 2020005076W WO 2020170880 A1 WO2020170880 A1 WO 2020170880A1
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WO
WIPO (PCT)
Prior art keywords
mass
component
filling
starch
less
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PCT/JP2020/005076
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English (en)
Japanese (ja)
Inventor
成華 榎田
徹 西野
和久 水野
Original Assignee
株式会社Ｊ－オイルミルズ
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Publication of WO2020170880A1 publication Critical patent/WO2020170880A1/fr

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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

Definitions

  • the present invention relates to a blender powder.
  • Patent Documents 1 and 2 disclose techniques for improving texture and the like of fried foods using starch.
  • Patent Document 1 JP 2011-254785 A discloses that a fried food material is a flour, a specific oxidant, for the purpose of forming a clothes that is excellent in a crispy taste, has good crispness, and is less oily. It is described that starch and a specific swelling-preventing starch are contained in a specific blending ratio, and that the oxidized starch may be an acetylated oxidized starch and that the swelling-suppressing starch is a phosphate cross-linked starch. It is stated that it is good.
  • Patent Document 2 Japanese Patent Laid-Open No. 2003-70437
  • a total amount of potato starch and tapioca starch is 35 to 60% by mass
  • a sucrose fatty acid ester having an HLB of 10 or more is used in a dressing composition.
  • the present inventors have studied the clothing materials described in Patent Documents 1 and 2 above. As a result, when they are used for non-fried foods, they make the oily feel, crispy feeling and brittleness preferable, and make them oily. It has become clear that there is room for improvement in terms of suppressing power consumption.
  • a blender powder containing the following components (A) and (D).
  • the component (A) has the following condition (iv) And the blender powder according to [1], which further satisfies (v).
  • the content under the sieve having a mesh of 0.5 mm and on the sieve of the sieve having a mesh of 0.075 mm is 50% by mass or more and 85% by mass or less with respect to the entire component (A).
  • the content on the sieve of a sieve having an opening of 0.5 mm is 30% by mass or less with respect to the entire component (A) [3]
  • the content of the component (A) in the blender powder is based on the entire blender powder.
  • the content of the component (D) in the blender powder is 8% by mass or more and 80% by mass or less with respect to the entire blender powder, according to any one of [1] to [3].
  • Any one of [1] to [4], wherein the content of the component (D) in the blender powder is 10 parts by mass or more and 300 parts by mass or less with respect to 100 parts by mass of the component (A).
  • a step of attaching batter liquid to the outside of the filling After the step of attaching the batter liquid to the outside of the filling, the step of attaching the blender powder according to any one of [1] to [10] to the outside of the filling, After the step of attaching the blender powder to the outside of the filling, a step of attaching liquid oil to the outside of the filling, After the step of applying the liquid oil to the outside of the filling, the step of heating the filling, the method for producing a food product.
  • the manufacturing method according to [11], wherein the step of heating the filling is heating with superheated steam.
  • a step of attaching the batter liquid to the outside of the filling After the step of attaching the batter liquid to the outside of the filling, the step of attaching the blender powder according to any one of [1] to [10] to the outside of the filling, After the step of attaching the breader powder to the outside of the filling, the step of frying the filling, The manufacturing method of the foodstuff containing. [18] When manufacturing a food product, including batter liquid and the blender powder according to any one of [1] to [10] in this order on the outside of the filling, and then frying the filling. , A method for improving the brittleness of the food.
  • the oily sensation means that the batter is not powdery and has the texture of fried food, while the oily sensation is unpleasant when the oil clings to the mouth.
  • the crispy feeling means a crisp, light and crispy texture.
  • the brittleness refers to a texture that is not too hard and that is crispy and easily crumbles in the mouth.
  • the blender powder contains the following components (A) and (D).
  • the component (A) is a granulated product containing starch as a main component and satisfies the above-mentioned conditions (i) to (iii).
  • the component (A) may be any one obtained by granulating the raw material components, and may be, for example, a size as granulated, or may be granulated and then crushed to a predetermined size. It may be adjusted. A specific example of the size of the component (A) will be described later.
  • the component (A) is a starch from the viewpoint of suppressing the oiliness of the batter in the food to which the blender powder is applied, and making the oily feel, crispy feel and friability favorable. It is contained in an amount of 75% by mass or more, preferably 80% by mass or more, more preferably 85% by mass or more. Further, the upper limit of the starch content in the component (A) is not limited and is 100% by mass or less, but 99.5% by mass or less, 99% by mass or less depending on the properties of the food product to which the breader powder is applied, etc. May be
  • 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 the 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 from the viewpoint of suppressing the oilyness of the batter of the food to which the blender powder is applied, and making the oily feel, crispy feeling and frizzyness preferable. And preferably 8 ⁇ 10 3 or more. 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 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, and more preferably acid-treated starch. It is starch.
  • the acid treatment conditions 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 for a low-molecular-weight starch, and water are charged into a reactor, and then an acid is further charged. Alternatively, acid water prepared by preliminarily dissolving an inorganic acid in water 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 be 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 stir the uniform 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 7N 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, and further 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, from the viewpoint of suppressing the oiliness of the clothing and making the oily feel, crispy feeling and brittleness preferable, Is 8% by mass or more, and more preferably 13% by 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.
  • amylose content in the raw starch of the low-molecular-weight starch is 5% by mass or more, from the viewpoint of suppressing the oiliness of the batter and making the oily feel, crispy feel and friability preferable, Is 12% by mass or more, more preferably 22% by mass or more, even more preferably 40% by mass or more, even more preferably 45% by mass or more, still more preferably 55% by mass or more.
  • amylose content in the raw starch of the low-molecular-weight starch is 100% by mass or less, preferably 90% by mass or less.
  • 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 processed starch can be used.
  • the starch having an amylose content of 5% by mass or more is preferably one or more selected from high amylose corn starch, corn starch, and tapioca starch, and more preferably high amylose corn starch.
  • amylose content of high amylose corn starch for example, one 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) satisfies the condition (iii) regarding the degree of cold water swelling. That is, the degree of cold water swelling of the component (A) at 25° C. is 5 or more, and preferably 6 from the viewpoint of suppressing the oiliness of clothes and making the oily feel, crispy feel and brittleness favorable. It is above, and more preferably 6.5 or above. From the same viewpoint, the degree of cold water swelling of the component (A) at 25° C. 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) is described in the section of Examples.
  • the component (A) further satisfies at least one of the following conditions (iv) and (v), and more preferably both.
  • the content under the sieve with a mesh of 0.5 mm and on the sieve with a mesh of 0.075 mm is 50% by mass or more and 85% by mass or less with respect to the entire component (A)
  • (v) mesh The content of the 0.5 mm sieve on the sieve is 30% by mass or less based on the whole of the component (A).
  • the content on the sieve and the content under the sieve are, specifically, respectively. It is the content of the upper fraction and the content of the lower fraction.
  • the lower limit of the content under the sieve having a mesh of 0.5 mm and on the sieve having a mesh of 0.075 mm is that the oiliness of the clothing is From the viewpoint of suppressing, and making the oily feel, crispy feel and brittleness preferable, it is preferably 50% by mass or more, more preferably 60% by mass or more, and further preferably 65% by mass with respect to the entire component (A). % Or more, and the upper limit may be 100% by mass or less, for example 98% by mass or less, or for example 95% by mass or less, and preferably 85% by mass or less.
  • the content of the sieve having a mesh size of 0.5 mm on the sieve is preferably 30% by mass or less, more preferably 28% by mass, based on the entire component (A). % Or less, more preferably 25% by mass or less. Further, the content of the sieve having a mesh size of 0.5 mm on the sieve is 0% by mass or more based on the entire component (A), and may be, for example, 1% by mass or more.
  • 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; One or more kinds can be appropriately selected from chemically, physically or enzymatically processed starches and the like.
  • 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 starches thereof.
  • the component (A) may include components other than starch.
  • components other than starch include dyes 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 subjecting a starch having an amylose content of 5% by mass or more to a low molecular weight treatment 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 the raw material is gelatinized by heating. And granulate.
  • the process of preparing low molecular weight starch is a process of decomposing starch having an amylose content of 5 mass% or more to obtain low molecular weight starch.
  • degradation refers to the decomposition accompanied by the lowering of the molecular weight of starch, and typical decomposition methods include decomposition by acid treatment, oxidation treatment, and enzyme treatment. Among these, acid treatment is preferable from the viewpoints of decomposition rate, cost, and reproducibility of decomposition reaction.
  • a general method used for starch granulation 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. 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.
  • the raw material containing starch is usually added to adjust the water content to about 10% by mass or more and 60% by mass or less, and then the barrel temperature is 30°C or more and 200°C or less, and the outlet temperature is 80°C or more and 180°C or less.
  • heat expansion is performed under the conditions of a screw rotation speed of 100 rpm or more and 1,000 rpm or less and a heat treatment time of 5 seconds or more and 60 seconds or less.
  • the granulated product obtained by heating and gelatinizing in the granulating step can be crushed, sieved, and the size can be appropriately adjusted, if necessary. Further, in this way, the component (A) satisfying at least one of the conditions (iv) and (v) may be obtained.
  • the blender powder is a granulated product containing a low-molecular-weight starch and contains the component (A) satisfying the conditions (i) to (iii) and the below-described component (D). It is possible to make the oily feel, crispy feel, and brittleness of the batter in the food to which the above (3) is applied and to suppress the greasiness.
  • the content of the component (A) in the blender powder is preferably 10 masses with respect to the entire blender powder from the viewpoint of suppressing the oiliness of the clothing and making the oily feel, crispy feel and brittleness preferable. % Or more, more preferably 20% by mass or more, further preferably 30% by mass or more, even more preferably 35% by mass or more, and even more preferably 42% by mass or more. From the same viewpoint, the content of the component (A) in the blender powder is preferably 85% by mass or less, more preferably 75% by mass or less, and further 65% by mass or less.
  • the component (D) is a granulated product obtained by extruding and crushing a mixture containing corn grits and corn flour (hereinafter, also referred to as “corn granulated product”).
  • corn grits are not particularly limited as long as they are the starchy material of the cornified endosperm part of corn.
  • the corn flour may be obtained by crushing the powdery endosperm part of corn, and is not limited.
  • the content of corn grits with respect to the total content of corn grits and corn flour in the mixture suppresses the oiliness of the clothes and makes the oily feel, crispy feeling, and brittleness preferable. Therefore, it is preferably 70% by mass or more, more preferably 80% by mass or more, and further preferably 85% by mass or more. From the same viewpoint, the content of corn grits relative to the total content of corn grits and corn flour in the mixture is preferably 99% by mass or less, more preferably 96% by mass or less, and further preferably 93% by mass or less. is there.
  • the content of corn flour relative to the total content of corn grits and corn flour in the mixture can be, for example, the balance excluding components other than corn flour contained in the mixture.
  • the mixture as the raw material of the component (D) may contain components other than corn grits and corn flour as long as the effects are not impaired.
  • the component (D) can be obtained by undergoing a granulation process.
  • a general method used for starch granulation can be used, but it is preferable to use a general method used for heat gelatinization of starch.
  • a method using a machine such as a drum dryer, a jet cooker, an extruder, and a spray dryer is known.
  • heating gelatinization with an extruder and a drum dryer is preferable, and an extruder is used. Is more preferable.
  • water is usually added to the raw material containing starch to adjust the water content to 10% by mass or more and 60% by mass or less, and then, for example, the barrel temperature is 30°C or more and 200°C or less, and the outlet temperature is 80°C or more and 180°C or more.
  • Heat gelatinization is carried out under the conditions of a temperature of ⁇ C, a screw rotation speed of 100 rpm or more and 1,000 rpm or less, and a heat treatment time of 5 seconds or more and 60 seconds or less.
  • the granulated product obtained by heating and gelatinizing in the granulating step can be crushed, sieved, and the size can be appropriately adjusted, if necessary. Further, in this way, the component (D) that satisfies the particle size described later may be obtained.
  • the content below the sieve having a mesh of 0.5 mm and on the sieve of the sieve having a mesh of 0.075 mm suppresses the oilyness of the clothing, gives a frosty feel, and crispy.
  • it is preferably 50% by mass or more, more preferably 55% by mass or more, and preferably 75% by mass or less, with respect to the entire component (D). It is more preferably 70% by mass or less.
  • the content of the sieve having a mesh size of 0.5 mm on the sieve is preferably 5% by mass or less, more preferably 3% by mass or less, and further preferably 1% by mass based on the entire component (D). It is not more than mass %.
  • the content of the sieve having a mesh size of 0.5 mm on the sieve is 0% by mass or more based on the entire component (D), and may be 0.1% by mass or more, for example.
  • the content of the component (D) in the blender powder is preferably 8 masses with respect to the entire blender powder from the viewpoint of suppressing the oiliness of the clothes and making the oily feel, crispy feel and brittleness favorable. % Or more, more preferably 15% by mass or more, further preferably 20% by mass or more, even more preferably 30% by mass or more, and further preferably 45% by mass or more. From the same viewpoint, the content of the component (D) in the blender powder is preferably 80% by mass or less, more preferably 75% by mass or less, and further preferably 65% by mass or less, based on the entire blender powder. is there.
  • the content of the component (D) in the blender powder is 100 parts by mass of the component (A) from the viewpoint of suppressing the oiliness of the clothing and making the oily feel, crispy feel and brittleness preferable. On the other hand, it is preferably 10 parts by mass or more, more preferably 15 parts by mass or more, still more preferably 50 parts by mass or more, still more preferably 75 parts by mass or more. From the same viewpoint, the content of the component (D) in the blender powder is preferably 300 parts by mass or less, more preferably 250 parts by mass or less, still more preferably 150 parts by mass with respect to 100 parts by mass of the component (A). It is less than or equal to parts by mass.
  • the blender powder of the present embodiment is a granulated product containing a low-molecular-weight starch and contains the component (A) and the component (D) satisfying the conditions (i) to (iii), It is possible to make the oily feel, crispy feel, and brittleness of the batter in the food to which the above (3) is applied and to suppress the greasiness.
  • the blender powder may be composed of only the components (A) and (D), or may further contain other components.
  • the breader powder may further include the following component (C).
  • Ingredient (C) is acetylated oxidized starch.
  • the acetylated and oxidized starch is starch that has been acetylated and oxidized, and the order of the treatments does not matter. Further, it is preferable that the untreated (raw) starch of the acetylated oxidized starch is subjected to acetylation treatment and oxidation treatment and is not subjected to other processing treatments.
  • Examples of the origin of the raw material starch of the component (C) include corn, high-amylose corn, corn corn (waxy corn), rice, glutinous rice, wheat, sweet potato, potato, glutinous potato, cassava, sago palm and the like. From the viewpoint of suppressing the oiliness of the batter and making the oily feel, crispy feel and brittleness preferable, the origin of the raw material starch of the component (C) is preferably cassava. From the same viewpoint, the component (C) is preferably acetylated oxidized tapioca starch.
  • the acetylated oxidized starch has a B-type viscosity measured by the following method of preferably 1500 cps or more and 2000 cps or less, and more preferably 1600 cps or more and 1900 cps or less. Further, from the viewpoint of making the balance of the oilyness of the batter, the oily feel, the crispy feel and the brittleness more preferable, the B-type viscosity of the acetylated oxidized starch measured by the following method is preferably It is 1500 cps or more, more preferably 1600 cps or more, preferably 2000 cps or less, and more preferably 1900 cps or less.
  • the method for measuring the viscosity of the paste solution of component (C) is as follows. (Measurement of viscosity of paste liquid at 30° C.) (1) A starch sample of the component (C) is heated and dried at 130° C. by using a moisture meter (manufactured by Kensei Kogyo Co., Ltd., electromagnetic moisture meter: model number MX50) to measure the moisture content. The amount of dry matter is calculated, and a sample having a dry matter equivalent of 50 g is prepared.
  • the content of the component (C) in the blender powder is preferably 2 mass with respect to the entire blender powder, from the viewpoint of suppressing the oiliness of the clothing and making the oily feel, crispy feel and brittleness favorable. % Or more, more preferably 4% by mass or more, and further preferably 5% by mass or more. From the same viewpoint, the content of the component (C) in the blender powder is preferably 30% by mass or less, more preferably 10% by mass or less, and further preferably 8% by mass or less, based on the entire blender powder. is there.
  • the blender flour may contain components other than the above-mentioned components, and as such components, for example, one or more selected from the group consisting of wheat flour; cereal flour and other cereal flour, bread crumbs, and starch other than the above-mentioned components may be used. Can be mentioned.
  • Ingredient (E) is corn flour.
  • the corn flour is not particularly limited as long as it is a powdered endosperm part of corn, but the content under the sieve of a sieve having an opening of 0.15 mm is preferably 90% by mass or more and 100% by mass or less. Is what is.
  • the content of the component (E) in the blender powder is preferably 7% by mass or more and more preferably 20% by mass or more based on the whole blender powder from the viewpoint of making the texture balance of the food more preferable. , And more preferably 30 mass% or more. From the same viewpoint, the content of the component (E) in the blender powder is preferably 60% by mass or less, more preferably 50% by mass or less, and further preferably 40% by mass or less, based on the entire blender powder.
  • the blender powder can be obtained, for example, by preparing the components (A) and (D) and other components as appropriate, and mixing them in a predetermined order.
  • the obtained breader powder is used for foods such as fried foods and non-fried foods, and preferably for non-fried foods.
  • the food is obtained by using the above-mentioned blender powder, and is preferably a non-fried food.
  • the method for producing a food product includes, for example, the following steps: The step of attaching the batter liquid to the outside of the filling, After the step of attaching the batter liquid to the outside of the filling, the step of attaching the blender powder in the above-described embodiment to the outside of the filling, After the step of attaching the blender powder to the outside of the filling, the step of attaching the liquid oil to the outside of the filling, and the step of heating the filling after the step of attaching the liquid oil to the outside of the filling.
  • fillings include meat such as chicken; seafood such as fish, shellfish, shrimp; vegetables such as potatoes; confectionery such as donuts, castella and buns; and water-mixed products such as kamaboko.
  • the batter liquid for example, a batter liquid usually used for fried foods and non-fried foods can be used.
  • the batter solution may cover a part of the filling or the entire filling.
  • the batter liquid may be attached to a part of the filling or the entire filling.
  • the blender powder may cover a part of the filling or the entire filling. Further, the blender powder may be attached to a part of the filling or the entire filling.
  • the liquid oil that is usually used for fried foods and non-fried foods can be used as the liquid oil.
  • the rising melting point of the liquid oil is preferably 10°C or lower, more preferably 5°C or lower.
  • the liquid oil is, specifically, one or more selected from rapeseed oil, soybean oil, corn oil, safflower oil, sesame oil, olive oil, rice oil, grape seed oil, cottonseed oil, peanut oil, palm olein oil. .
  • the rising melting point of the liquid oil can be measured by the standard oil and fat analysis test method 3.2.2.2-2013.
  • examples of the method for attaching the liquid oil include a method of immersing the filling material to which the blender powder is attached in the liquid oil, and a method of spraying the liquid oil to the filling to which the blender powder is attached by a spray or the like.
  • the heating step is preferably superheated steam heating, for example, cooking with a steam convection oven.
  • the food manufacturing method may include, for example, the following steps: The step of attaching the batter liquid to the outside of the filling, After the step of attaching the batter liquid to the outside of the filling, the step of attaching the blender powder in the above-described embodiment to the outside of the filling, After the step of attaching the breader powder to the outside of the filling, the step of frying the filling.
  • the food obtained by such a manufacturing method is specifically a fried food.
  • the filling material and the batter liquid for example, those described above can be used.
  • examples of the oil and fat used in the step of frying the filling are the above-mentioned liquid oils.
  • the food obtained by the above-mentioned manufacturing method is obtained by using the above-mentioned blender powder, even when it is a non-fried food, the oiliness of the batter is suppressed, and the oily feel, crispy feeling and friability are preferable. It is a thing.
  • a method for improving the oily feel or friability of food is, for example, when manufacturing food, outside the filling, batter liquid, the blender powder in the present embodiment described above, and liquid. Applying oil in this order and then heating the filling.
  • the food is preferably a non-fried food.
  • the heating step is preferably superheated steam heating, for example, cooking with a steam convection oven.
  • a method for improving the brittleness of food is, for example, when manufacturing food, the batter liquid and the blender powder in the above-described embodiment are attached in this order to the outside of the filling, and then the filling is fried. Including that.
  • the food is specifically a fried food.
  • the peak molecular weight was measured using an HPLC unit manufactured by Tosoh Corporation (pump DP-8020, RI detector RS-8021, deaerator SD-8022).
  • the sample was crushed, and the fraction under the 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 completely dissolve it.
  • 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.
  • Raw material supply 450 g/min Water addition: 17 mass% Barrel temperature: 50°C, 70°C and 100°C from the raw material inlet to the outlet Outlet temperature: 100-110°C Screw rotation speed 250 rpm
  • the hot gelatinized product thus obtained by the extruder treatment was dried at 110° C. to adjust the water content to about 10 mass %.
  • the dried heated gelatinized product was pulverized with a bench cutter pulverizer and then sieved with a JIS-Z8801-1 standard sieve.
  • the sieved hot gelatinized product was mixed to prepare a granulated product 1 having the following particle size distribution (fraction).
  • Raw material supply 420 g/min Water addition: 25% by mass Barrel temperature: 60°C, 100°C and 140°C from the raw material inlet to the outlet Outlet temperature: 120-140°C Screw rotation speed 250 rpm
  • the hot gelatinized product thus obtained by the extruder treatment was dried at 110° C. to adjust the water content to about 10 mass %.
  • Particle size distribution (fraction) Opening 0.5 mm on screen: 0.17% by mass Opening 0.5 mm under sieve and opening 0.25 mm on sieve: 0.32% by mass Opening 0.25 mm under sieve and opening 0.18 mm on sieve: 2.49% by mass Opening 0.18 mm under sieve and opening 0.075 mm on sieve: 64.75% by mass Opening 0.075 mm Below sieve: 32.27% by mass
  • Example 1 shows the blending of the blender powder of each example, the preparation method of fried chicken, and the evaluation results.
  • Production method of fried chicken 1.
  • Chicken drumsticks were cut to about 25 g/piece. 2.1.
  • the chicken was dipped in a seasoning liquid having the composition described below for 60 minutes to give it a seasoning.
  • a batter liquid was prepared by dissolving fried chicken powder (“karaage fried soy sauce flavor” manufactured by Kobe Bussan Co., Ltd.) with water.
  • 4.2. Lightly cut the seasoning liquid of chicken after pickling with 3. I boiled it in the batter liquid and entwined it well.
  • the amount of batter liquid was about 6 g/piece for chicken. 5.
  • the ingredients were mixed in the formulations shown in Table 1 to prepare the blender powder of each example. 6.5. Put the blender powder of No.3 into a bag and lightly put it into it. Put the chicken which cut the batter solution of, and shake, and sprinkle with flour. The amount of the breader powder was about 6 g/piece for chicken. 7.
  • Liquid oil J canola oil, manufactured by J-Oil Mills Co., Ltd.
  • composition of seasoning liquid amount per 1 kg of chicken
  • Soy sauce 100mL 50 mL of sake Mirin 50mL 5 g grated garlic Grated ginger 5g

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  • 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)

Abstract

L'invention concerne une chapelure en poudre qui contient : une substance granuleuse qui satisfait la condition (i) présenter une teneur en amidon supérieure ou égale à 75% en masse, la condition (ii) contenir 3% en masse ou plus à 45% en masse ou moins d'amidon de masse moléculaire réduite dans un amidon dont la teneur en amylose est supérieure ou égale à 5% en masse, et présenter une masse moléculaire pic d'amidon de masse moléculaire réduite supérieure ou égale à ３×１０3 et inférieure ou égale à ５×１０4, et la condition (iii) présenter un degré de dilatation dans l'eau froide à 25°C supérieur ou égal à 5 et inférieur ou égal à 20 en tant que composant (A) ; et une substance granuleuse qui est constituée par extrusion/dilatation et broyage d'un mélange contenant un gruau de maïs et une farine de maïs, en tant que composant (D).
PCT/JP2020/005076 2019-02-20 2020-02-10 Chapelure en poudre WO2020170880A1 (fr)

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JPH0923835A (ja) * 1995-07-14 1997-01-28 Honen Corp フライバッター用粉
JP2011254785A (ja) * 2010-05-10 2011-12-22 Nippon Shokuhin Kako Co Ltd 揚げ物用衣材
JP2013118819A (ja) * 2011-12-06 2013-06-17 Asahi Kasei Chemicals Corp バッター用プレミックス
JP2013220036A (ja) * 2012-04-13 2013-10-28 Nitto Fuji Flour Milling Co Ltd 電子レンジ加熱調理用衣材
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

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JPH0923835A (ja) * 1995-07-14 1997-01-28 Honen Corp フライバッター用粉
JP2011254785A (ja) * 2010-05-10 2011-12-22 Nippon Shokuhin Kako Co Ltd 揚げ物用衣材
JP2013118819A (ja) * 2011-12-06 2013-06-17 Asahi Kasei Chemicals Corp バッター用プレミックス
JP2013220036A (ja) * 2012-04-13 2013-10-28 Nitto Fuji Flour Milling Co Ltd 電子レンジ加熱調理用衣材
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

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2024101073A1 (fr) * 2022-11-10 2024-05-16 株式会社Ｊ－オイルミルズ Composition d'amidon semi-soufflée pour produits alimentaires cuits

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