WO2021246440A1

WO2021246440A1 - Powder composition for frying batter

Info

Publication number: WO2021246440A1
Application number: PCT/JP2021/020984
Authority: WO
Inventors: 健太加藤; 三四郎齋藤
Original assignee: 株式会社Ｊ－オイルミルズ
Priority date: 2020-06-03
Filing date: 2021-06-02
Publication date: 2021-12-09
Also published as: KR20230019085A; JPWO2021246440A1

Abstract

This powder composition for frying batter is dispersed in water for use and contains the following components: (A) flour; (B) an oxidized starch; and (C) a cross-linked starch. The ratio by mass ((B)/(C)) of the content of the component (B) to the content of the component (C) in the powder composition is 0.6-9. The ratio by mass (((B) + (C))/starches) of the total amount of the components (B) and (C) to the total amount of starches in the powder composition is 0.68-1.

Description

Powder composition for fried batter

The present invention relates to a powder composition for fried batter.

As a technique for using starch as a fried batter, there are those described in Patent Documents 1 and 2.
Patent Document 1 (Japanese Unexamined Patent Publication No. 2011-254785) describes wheat flour, oxidized starch having a specific carboxyl group content, and swelling-inhibiting starch exhibiting a specific overheat solubility, in which the mass ratio of the oxidized starch to the swelling-suppressing starch is 10. : 90 to 60:40 (about 0.18 to 0.54), and the mass ratio of the oxidized starch to the swelling-suppressing starch is 15:85 to 35:65. There is.

In Patent Document 2 (Japanese Unexamined Patent Publication No. 2015-223119), wheat flour is 15 to 35% by mass, oxidized starch is 10 to 20% by mass, phosphoric acid cross-linked starch is 10 to 18% by mass, and baking soda is 0.1 to 1.0% by mass. A water-soluble type fried chicken mix containing% is described. The Examples section of the same document describes production examples of fried mixes containing specific amounts of specific ingredients including wheat flour, acetylated oxidized starch, phosphoric acid cross-linked starch and potato starch. In these production examples, a specific formulation is adopted in which the total of acetylated oxidized starch and phosphoric acid cross-linked starch is 67.3% by mass (Production Example 7) or less with respect to the total starch content in the fried mix.

Japanese Unexamined Patent Publication No. 2011-254785 Japanese Unexamined Patent Publication No. 2015-223119

However, as a result of the examination by the present inventors, it became clear that there is room for improvement in terms of suppressing the stickiness of the fried batter after storage in a warm storage.

According to the present invention, the following powder composition for fried chicken, a batter, a method for producing fried chicken, and a method for suppressing the stickiness of fried chicken batter are provided.
[1] The following components (A) to (C):
(A) Flour (B) Oxidized starch (C) A powder composition for fried batter containing crosslinked starch and dispersed in water.
The mass ratio ((B) / (C)) of the content of the component (B) to the content of the component (C) in the powder composition is 0.6 or more and 9 or less.
The mass ratio (((B) + (C)) / starch) of the total amount of the components (B) and (C) to the total amount of starch in the powder composition is 0.68 or more and 1 or less. , Powder composition.
[2] The mass ratio (((B) + (C)) / (A)) of the total amount of the components (B) and (C) to the content of the component (A) in the powder composition is , 0.2 or more and 2.0 or less, according to [1].
[3] The powder composition according to [1] or [2], wherein the component (A) contains wheat flour.
[4] The powder composition according to any one of [1] to [3], wherein the component (B) is an oxidized starch other than the acetylated oxidized starch.
[5] The powder composition according to any one of [1] to [4], wherein the component (B) is oxidized tapioca starch.
[6] The powder composition according to any one of [1] to [5], wherein the component (C) is phosphoric acid crosslinked tapioca starch.
[7] A batter containing the powder composition according to any one of [1] to [6] and water.
[8] The following components (A) to (C):
(A) Flour (B) Oxidized starch (C) A step of adhering a batter obtained by dispersing a powder composition for fried batter containing crosslinked starch in water to the outside of seeds.
The process of cooking the seeds to which the batter is attached to obtain fried chicken, and
The step of heat-preserving the fried chicken at 40 ° C or higher,
Including
The mass ratio ((B) / (C)) of the content of the component (B) to the content of the component (C) in the powder composition for fried chicken is 0.6 or more and 9 or less.
The mass ratio (((B) + (C)) / starch) of the total amount of the components (B) and (C) to the total amount of starch in the powder composition for fried chicken is 0.68 or more. A method for producing fried chicken, which is 1 or less.
[9] The production method according to [8], wherein the cooking is oil.
[10] The production method according to [9], wherein the frying oil used for the oil is an edible oil having an oleic acid content of 35% by mass or more and 85% by mass or less in the fatty acid composition.
[11] The following components (A) to (C):
(A) Flour (B) Oxidized starch (C) A step of adhering a batter obtained by dispersing a powder composition for fried batter containing crosslinked starch in water to the outside of seeds.
The process of cooking the seeds to which the batter is attached to obtain fried chicken, and
The step of heat-preserving the fried chicken at 40 ° C or higher,
Including
The mass ratio ((B) / (C)) of the content of the component (B) to the content of the component (C) in the powder composition for fried chicken is 0.6 or more and 9 or less.
The mass ratio (((B) + (C)) / starch) of the total amount of the components (B) and (C) to the total amount of starch in the powder composition for fried batter is 0.68 or more. A method for suppressing the stickiness of fried chicken batter using the composition for fried chicken batter, which is 1 or less.
[12] The method according to [11], wherein the cooking is oil.
[13] The method according to [12], wherein the frying oil used for the oil is an edible oil having an oleic acid content of 35% by mass or more and 85% by mass or less in the fatty acid composition.

It should be noted that any combination of these configurations and the conversion of the expression of the present invention between methods, devices and the like are also effective as aspects of the present invention.

According to the present invention, it is possible to suppress the stickiness of fried batter after storage in a warm storage.

Hereinafter, embodiments of the present invention will be described. Unless otherwise specified, "-" in the numerical range indicates the following from the above, and includes all the numerical values at both ends. Further, in the present embodiment, the composition may contain each component alone or in combination of two or more.

(Powder composition for fried batter)
In the present embodiment, the powder composition for fried batter (hereinafter, also simply referred to as “powder composition” as appropriate) is a powder composition used by being dispersed in water, and has the following components (A). )-(C) is included.
(A) Flour (B) Oxidized starch (C) Cross-linked starch Mass ratio of the content of the component (B) to the content of the component (C) in the powder composition for fried batter ((B) / (C) ) Is 0.6 or more and 9 or less. Further, the mass ratio (((B) + (C)) / starch) of the total amount of the components (B) and (C) to the total amount of starch in the powder composition for fried batter is 0.68 or more. It is 1 or less.

In the present embodiment, the component (A) has a mass ratio ((B) / (C)) and (((B) + (C)) / starch) in the powder composition so as to be in a specific range. Since it contains (C) in combination, when the powder composition is dispersed in water and used as a fried chicken batter, even when the fried chicken is stored in a warm storage, it suppresses the stickiness of the batter and has a favorable texture. Can be. Further, according to the present embodiment, for example, it is possible to obtain fried chicken having an excellent balance of effects of suppressing batter from sticking, suppressing batter, and improving crispness after storage in a warm storage.
Hereinafter, each component will be described in more detail.

(Ingredient (A))
The component (A) is flour. Specifically, the flour is one or more selected from the group consisting of wheat flour such as soft flour and strong flour; rye flour rice flour; and soybean flour such as defatted soybean flour and full-fat soybean flour.
From the viewpoint of making the texture of the batter after preservation more stable and preferable, the flour preferably contains wheat flour, and more preferably contains soft flour.

The content of the component (A) in the powder composition is a powder composition from the viewpoint of enhancing the effect of suppressing the stickiness of the batter after storage in a warm storage and from the viewpoint of suppressing the cracking of the batter after storage in a warm storage. It is preferably more than 35% by mass, more preferably 36% by mass or more, still more preferably 38% by mass or more, still more preferably 40% by mass or more with respect to the whole product.
In addition, the content of the component (A) in the powder composition is preferably the content of the component (A) in the powder composition as a whole, from the viewpoint of enhancing the balance between the suppression of stickiness, the suppression of crispness and the suppression of hiki after storage in a warm storage. 90% by mass or less, more preferably 85% by mass or less, still more preferably 80% by mass or less, still more preferably 75% by mass or less, still more preferably 70% by mass or less, still more preferably 65% by mass or less. Particularly preferably, it is 60% by mass or less.

(Component (B))
The component (B) is oxidized starch. The component (B) may be a raw material starch subjected to only an oxidation treatment, or may be further subjected to one or more treatments other than oxidation. Specific examples of processing treatments other than oxidation include at least one selected from the group consisting of esterification such as acetylation and phosphoric acid esterification; and etherification such as hydroxypropylation and carboxymethyl. When the component (B) has been subjected to a processing treatment other than oxidation, there is no limitation on the order of the oxidation treatment and the other processing treatments.
From the viewpoint of improving the crispness of the batter after storage in a warm storage, the component (B) is preferably an oxidized starch other than the esterified oxidized starch, and more preferably an oxidized starch other than the acetylated oxidized starch. The raw material starch of the component (B) may be unmodified starch, and from the same viewpoint, the component (B) is preferably an oxidized starch that has not been acetylated.

Specifically, the raw material starch of the component (B) is corn starch such as corn starch, high amylose corn starch, waxy corn starch; rice starch; glutinous rice starch; wheat starch; sweet potato starch; (Derived from Cassaba); and one or more selected from the group consisting of sago palm starch.
The raw material starch of the component (B) is preferably modified starch.
From the viewpoint of enhancing the effect of suppressing the stickiness of the batter after storage in a warm storage, the component (B) is preferably one or more selected from the group consisting of oxidized tapioca starch and oxidized corn starch, and more preferably. Is oxidized tapioca starch.

Regarding the viscosity characteristics of the component (B), from the viewpoint of enhancing the effect of suppressing the stickiness of the clothes after storage and improving the crispness of the clothes, a slurry having a dry matter-equivalent mass concentration of the component (B) of 15% by mass is rapid. The maximum viscosity when heated to 95 ° C. with a Rapid Visco Analyzer (RVA) is preferably 900 cP or less, more preferably 700 cP or less, and after heating, it is cooled to 25 ° C. with RVA. The viscosity at the time is preferably 6000 cP or less, and more preferably 5000 cP or less.
From the same viewpoint, the lower limit of the maximum viscosity is preferably 50 cP or more, and the lower limit of the viscosity when cooled to 25 ° C. by RVA after heating is preferably 100 cP or more.

From the viewpoint of enhancing the effect of suppressing the stickiness of the clothes after storage and improving the crispness of the clothes, the maximum viscosity (viscosity X) when a slurry of 15% by mass of the component (B) is heated to 95 ° C. by RVA. ) To the ratio of viscosity (viscosity Y) when cooled to 25 ° C. (viscosity Y / viscosity X) may be, for example, 1.0 or more, preferably 2.0 or more, and more preferably 3.0. The above is even more preferably 5.0 or more. From the same viewpoint, the above (viscosity Y / viscosity X) is preferably 20 or less, more preferably 15 or less, still more preferably 10 or less, still more preferably 8 or less.

Here, the methods for measuring the maximum viscosity when heated to 95 ° C. and the viscosity when cooled to 25 ° C. are as follows.
(Measuring method of maximum viscosity when heated to 95 ° C and viscosity when cooled to 25 ° C)
1. 1. Oxidized starch and water are mixed in a dedicated aluminum container to prepare a slurry having a dry matter-equivalent mass concentration of 15% by mass. Put a special paddle in the aluminum container and set it in the Rapid Visco Analyzer (RVA).
2. Maintain at 40 ° C. for 1 minute while measuring the viscosity under stirring at 160 rpm, then heat from 40 ° C. to 95 ° C. at a rate of 6 ° C./min.
After maintaining 3.95 ° C for 5 minutes, cool to 25 ° C at 4.5 ° C / min.
The maximum viscosity X (cP) when heated to 4.95 ° C. and the viscosity Y (cP) when cooled to 25 ° C. are read, and each viscosity is measured.

The content of the component (B) in the powder composition is preferably 3 with respect to the entire powder composition from the viewpoint of enhancing the effect of suppressing the stickiness of the batter after storage in a warm storage and improving the crispness of the batter. It is 5% 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, and even more preferably 20% by mass or more.
From the same point of view, the content of the component (B) in the powder composition is preferably 40% by mass or less, more preferably 35% by mass or less, still more preferably 35% by mass or less, based on the entire powder composition. It is 30% by mass or less, and more preferably 25% by mass or less.

(Component (C))
The component (C) is crosslinked starch. Here, the component (C) is a starch other than the component (B).
The component (C) may be a raw material starch subjected to only a cross-linking treatment, or may be further subjected to one or more treatments other than cross-linking and other than oxidation. Specific examples of treatments other than cross-linking and oxidation include at least one selected from the group consisting of esterification such as acetylation, phosphate esterification; and etherification such as hydroxypropylation, carboxymethyl and the like. When the component (C) has undergone cross-linking and other processing, there is no limitation on the order of the cross-linking and other processing.
The component (C) is specifically a phosphoric acid cross-linked starch such as a phosphoric acid cross-linked starch, an acetylated phosphoric acid cross-linked starch, a phosphoric acid monoesterified phosphoric acid cross-linked starch, and a hydroxypropylated phosphoric acid cross-linked starch, and derivatives thereof; In addition, one or more selected from the group consisting of adipic acid cross-linked starches such as adipic acid cross-linked starches and acetylated adipic acid cross-linked starches and derivatives thereof.

Specifically, the raw material starch of the component (C) is corn starch such as corn starch, high amylose corn starch, waxy corn starch; rice starch; glutinous rice starch; wheat starch; sweet potato starch; horse bell starch; glutinous horse bell starch; tapioca starch ( (Derived from Cassaba); and one or more selected from the group consisting of sago palm starch.
The raw material starch of the component (C) is preferably modified starch.

From the viewpoint of enhancing the effect of suppressing the stickiness of the clothes after storage in a warm storage, the component (C) is preferably a raw material starch subjected to only a cross-linking treatment, more preferably a phosphoric acid cross-linked starch, and further preferably. Is a phosphate cross-linked tapioca starch.

The content of the component (C) in the powder composition is preferably 5% by mass with respect to the entire powder composition from the viewpoint of enhancing the balance between the suppression of batter stickiness, the suppression of crispness and the suppression of hiki after storage in a warm storage. % Or more, more preferably 8% by mass or more, still more preferably 12% by mass or more, still more preferably 15% by mass or more, still more preferably 20% by mass or more.
From the same viewpoint, the content of the component (C) in the powder composition is preferably 65% by mass or less, more preferably 50% by mass or less, still more preferably 50% by mass or less, based on the entire powder composition. It is 40% by mass or less, more preferably 35% by mass or less, and even more preferably 30% by mass or less.

The mass ratio ((B) / (C)) of the content of the component (B) to the content of the component (C) in the powder composition is from the viewpoint of suppressing the stickiness of the clothes after storage in a warm storage. , 0.6 or more, more specifically 0.60 or more, preferably 0.65 or more, more preferably 0.7 or more, still more preferably 0.8 or more, still more preferably 0.9 or more. be.
From the same viewpoint, the mass ratio ((B) / (C)) is 9 or less, preferably 8 or less, more preferably 6 or less, still more preferably 4 or less, still more preferably 3 or less. Even more preferably, it is 2 or less.

The mass ratio of the total amount of the components (B) and (C) to the total amount of starch in the powder composition (((B) + (C)) / starch) is the stickiness of the clothes after storage in a warm storage. From the viewpoint of suppressing the above, it is 0.68 or more, preferably 0.8% by mass or more, and more preferably 0.9% by mass or more.
The mass ratio (((B) + (C)) / starch) is 1 or less. That is, the starch in the powder composition may be composed of the components (B) and (C), or may be composed of the components (B) and (C) and other starches.

The mass ratio of the total amount of the components (B) and (C) to the content of the component (A) in the powder composition (((B) + (C)) / (A)) is the mass ratio after storage in the heat. From the viewpoint of enhancing the effect of suppressing the stickiness of clothes, it is preferably 0.2 or more, more preferably 0.3 or more, more preferably 0.4 or more, still more preferably 0.5 or more, still more preferably 0. It is 6.6 or more.
Further, from the viewpoint of enhancing the effect of suppressing the stickiness of the batter after storage in a warm storage, the mass ratio (((B) + (C)) / (A)) is preferably 2.0 or less, more preferably. It is 1.8 or less, more preferably 1.6 or less, even more preferably 1.4 or less, and even more preferably 1.2 or less.

In the powder composition, the mass ratio of component (A): starch is, for example, 10:90 to 90:10, preferably 30:70 to 70:30.
The total content of starch in the powder composition is, for example, 10% by mass or more, preferably 25% by mass or more, and for example, 90% by mass or less, based on the entire powder composition. It is preferably 65% by mass or less.

The powder composition may further contain powder raw materials other than the components (A) to (C), and examples of the other components include those described later as powder raw materials to be blended in the batter.

(Batter)
In the present embodiment, the batter is specifically a batter for deep-fried chicken, and contains the above-mentioned powder composition and water. There is no limitation on the order of blending these components. For example, the batter may be obtained by preparing a powder composition in advance and mixing it with water and other components as appropriate. Further, the batter may be obtained by mixing the components (A) to (C), water, and other components as appropriate in a predetermined order.

The batter is specifically a liquid and more specifically a suspension.
The content of water in the batter can be, for example, the balance excluding the content of components other than water contained in the batter.

The batter may contain components other than the components (A) to (C) and water. Of these, as powder components other than the components (A) to (C), unprocessed starch (raw starch), processed starch and other components (B) and starches other than (C); dried eggs such as whole egg flour; Examples include swelling agents such as baking powder; powdered seasonings such as salt, sugar and spices; coloring agents; emulsifiers.

(Fried chicken)
In the present embodiment, the fried chicken specifically has a seed and a batter provided on the outside of the seed, and the batter is obtained by using the above-mentioned powder composition or batter. ..
Specific examples of the seeds include meat such as chicken; fish and shellfish such as fish, shellfish and shrimp; vegetables such as potatoes; and water-kneaded products such as kamaboko.

(Manufacturing method of fried chicken)
In this embodiment, fried chicken is obtained using the powder composition or batter described above. The method for producing fried chicken includes, for example, the following steps 1 to 3.
(Step 1) A step of adhering a batter obtained by dispersing the above-mentioned powder composition in water to the outside of the seed (Step 2) A step of heating and cooking the seed to which the batter is attached to obtain fried food (step 2). Step 3) A step of heat-preserving the fried food at 40 ° C. or higher Further, the method for producing the fried food may further include a step of freezing and storing the fried food before the step 3, for example, after the step 2 and the step 3. It may further include a step of freezing and storing the fried food before.

In step 1, the batter may cover a part of the seed or the whole seed. In addition, the batter may adhere to a part of the seed or may adhere to the whole seed.

In step 2, as cooking, specifically, oil shavings in edible oils and fats at about 100 to 200 ° C.; heating on a thinly oiled frying pan, iron plate; dry heat in an oven, etc .; microwave heating. Cooking: Cooking in a steam convection oven or the like can be mentioned, and from the viewpoint of enhancing the effect of suppressing the stickiness of clothes after storage in a warm storage, oil pan is preferable.

Specific examples of frying oil used by oil syrup include HOLL oil such as canola oil, HOLL (high oleic acid and low linolenic acid) rapeseed oil, olive oil, rice bran oil, sesame oil, palm oil, soybean oil, flaxseed oil, and corn oil. Examples include edible oils and fats.
From the viewpoint of enhancing the effect of suppressing the stickiness of clothes after storage in a warm storage, the frying oil is preferably one or more edible oils selected from the group consisting of canola oil, HOLL oil, olive oil, rice bran oil, sesame oil and palm oil. It contains oils and fats, and is more preferably one or more edible oils and fats selected from the above group.

Further, in the frying oil, the content of oleic acid in the fatty acid composition may be, for example, 28% by mass or more, preferably 35% by mass or more, from the viewpoint of enhancing the effect of suppressing the stickiness of the batter after storage in a warm storage. It is more preferably 38% by mass or more, further preferably 45% by mass or more, preferably 85% by mass or less, more preferably 80% by mass or less, still more preferably 75% by mass or less.
Here, when the frying oil is a mixture of two or more kinds of edible fats and oils, the oleic acid content in the fatty acid composition of the frying oil is a weighted average, that is, the product of the oleic acid content and the mass fraction of each component. It is required as a total.
The oleic acid content in the fatty acid composition is measured according to "2.4.2.3-2013 fatty acid composition (capillary gas chromatograph method)" of the standard oil and fat analysis test method (Japan Oil Chemists' Society). be able to.

In step 3, the temperature for storage in a warm storage is, for example, 40 ° C. or higher, preferably 60 ° C. or higher. Further, for example, it is 90 ° C. or lower, preferably 80 ° C. or lower.

(How to suppress the stickiness of fried batter)
In the present embodiment, the method for suppressing the stickiness of the fried chicken batter is a step of dispersing the above-mentioned powder composition for fried chicken batter in water and adhering the batter obtained to the outside of the seed, and the batter. It includes a step of heating and cooking the seeds to which the fried chicken is attached to obtain fried chicken, and a step of heat-preserving the fried chicken at 40 ° C. or higher.
In such a method, since the batter contains the above-mentioned powder composition, it is possible to suppress the stickiness of the fried batter after storage in a warm storage.

In the above method, cooking is preferably oil, and as the frying oil used for the oil, for example, the above-mentioned one can be preferably used in the method for producing fried chicken.

Examples of the present invention are shown below, but the gist of the present invention is not limited thereto.

(raw materials)
The following materials were mainly used as raw materials.
(A) Wheat flour: Weak flour Nissin Flower Nissin Foods Inc. (B) Oxidized starch 1: Oxidized tapioca starch (produced in Production Example 1), (Viscosity Y / Viscosity X) = 6.16
(B) Oxidized starch 2: Acetylated tapioca oxide starch, manufactured by J-Oil Mills Co., Ltd., SP-2, (viscosity Y / viscosity X) = 1.63
(C) Cross-linked starch: Phosphoric acid cross-linked tapioca starch, manufactured by J-Oil Mills Co., Ltd., TP-4W
Potato starch: J-Oil Mills Co., Ltd., BP-200
Leavening agent: Omiya Food Industry Co., Ltd., F-up HOLL rapeseed oil: J-Oil Mills Co., Ltd., oleic acid content in fatty acid composition 74.8% by mass
Soybean oil: manufactured by J-Oil Mills Co., Ltd., oleic acid content in fatty acid composition 24.5% by mass
Corn oil: manufactured by J-Oil Mills Co., Ltd., oleic acid content in fatty acid composition 29.3% by mass
The above-mentioned HOLL rapeseed oil: the above-mentioned soybean oil = 1: 1 mixture, the content of oleic acid in the fatty acid composition is 49.7% by mass.

(Manufacturing Example 1)
(Manufacturing method of oxidized starch 1)
150 g of tapioca starch and 190 g of distilled water were added to a separable flask and dispersed to prepare a slurry having a dry matter-equivalent mass concentration of 38.2% by mass.
After the temperature of the obtained slurry was adjusted to 37 ° C., 18.2 mL of an aqueous sodium hypochlorite solution (effective chlorine concentration 14.3%) was added at one time, and the effective chlorine concentration with respect to the reduced mass of starch dry matter was set to 2. After adding the sodium hypochlorite aqueous solution, a 3% by mass sodium hydroxide aqueous solution was added dropwise to adjust the pH to 9.9. Then, a sodium hydroxide solution was added dropwise at appropriate times, and the pH was maintained within the set value of ± 0.03 until the reaction was completed to obtain oxidized starch.
The reaction was terminated when the slurry was added dropwise to the saturated potassium iodide solution and 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, and then the oxidized starch in the slurry was washed and dehydrated. Then, it was dried overnight at 40 ° C., pulverized and sieved with a 60-mesh sieve (opening 250 μm) (fraction under the sieve) and used as the oxidized starch 1.

(Measuring method of viscosity of oxidized starch)
1. 1. Oxidized starch whose water content had been measured and water were mixed in a dedicated aluminum container to prepare a slurry having a dry matter-equivalent mass concentration of 15% by mass of the oxidized starch. A special paddle was put in the above aluminum container and set in a Rapid Visco Analyzer (RVA: model number RVA-4, manufactured by Perten).
The viscosity was maintained at 40 ° C. for 1 minute while measuring the viscosity under stirring at 2.160 rpm, and then heated from 40 ° C. to 95 ° C. at a rate of 6 ° C./min.
After maintaining 3.95 ° C. for 5 minutes, the mixture was cooled to 25 ° C. at 4.5 ° C./min.
The maximum viscosity X (cP) when heated to 4.95 ° C. and the viscosity Y (cP) when cooled to 25 ° C. were read, and each viscosity was measured.

(Oleic acid content in fatty acid composition)
Regarding the oleic acid content in the fatty acid composition of edible fats and oils, the method described in "2.4.2.3-2013 fatty acid composition (capillary gas chromatograph method)" of the standard fat and oil analysis test method (Japan Oil Chemists' Society). Measured according to.

(Examples 1-1 to 1-4, Comparative Example 1-1 and Comparative Example 1-2)
In this example, fried chicken was prepared and evaluated.

(Manufacturing method of fried chicken)
1. 1. Chicken thighs (without skin) were cut to 25-30 g / piece.
2. 2. Add the cut chicken thigh and 40% of the pickle liquid adjusted according to the composition in the table below to a tumbler (VACONA, ESK-60), and tumbl at 5 ° C for 90 minutes at a vacuum rate of 80%. Went.
3. 3. 100 g of water was added to 110 g of the powder composition of each example shown in Table 1 to prepare a batter solution of each example. The obtained batter liquid was battered on chicken.
4. The chicken meat after battering was oiled in HOLL rapeseed oil at 170 ° C. for 3 minutes.
5. The fried chicken after oiling was frozen and stored at −20 ° C.
6. The chicken meat after freezing was oiled in HOLL rapeseed oil at 170 ° C. for 4 minutes.
7. The chicken meat after oiling was arranged in a vat, and the whole vat was stored at 65 ° C. for 4 hours and evaluated by the method described later. The evaluation results are also shown in Table 1.

(Composition of pickle liquid)
Raw material content (%)
"High Trust TC-500" (manufactured by J-Oil Mills Co., Ltd.) 10
Johakuto 4
Salt 4
Glutamic acid Na 1.4
White pepper 0.16
Soy sauce 20
Ice water 60.44
100 in total

(Evaluation method of fried chicken)
6. of the above-mentioned manufacturing method. And 7. The texture of the fried chicken obtained in was evaluated. In the evaluation, three specialized panelists made the above 6. Immediately after deep-fried batter, the batter is sticky, and the above 7. Sensory evaluation of whether or not the batter has stickiness, crispness, and batter (hereinafter, also simply referred to as "batter on batter") after storage in a warm storage is sensory-evaluated, and 3 points are agreed upon. The above was accepted. Here, the fact that the batter has a crack means that the batter is not crisp and difficult to chew. The scoring criteria for each evaluation item are shown below.

(Sakumi)
6: Very crispy 5: Very crispy 4: Medium crispy 3: Slightly crispy 2: Almost no crispy 1: No crispy at all

(Hiki)
6: I don't feel any hiki 5: I feel almost no hiki 4: I feel a slight hiki 3: I feel a little hiki but the allowable range 2: I feel a lot of hiki 1: I feel a strong hiki

(Battering)
6: I don't feel the fluffy clothes at all 5: I hardly feel the fluffy clothes 4: I feel the fluffy clothes slightly 3: I feel the fluffy clothes a little, but the allowable range 2: Pretty clothes Feel the flirting of clothes 1: Feel the flirting of clothes strongly

As shown in Table 1, the fried chicken using the powder composition for fried chicken batter of the example was preferable.
The mass ratio ((B) / (C)) of the content of the component (B) to the content of the component (C) in the powder composition is 0.67 or more in terms of the stickiness of the batter immediately after frying. The case of .33 or less was preferable, the case of 1.0 or more and 2.33 or less was preferable, and the case of 1.5 or more and 2.33 or less was more preferable. In terms of crispness and batter stickiness after storage in the hotter, the mass ratio ((B) / (C)) is preferably 0.67 or more and 2.33 or less, and more preferable than 1.0 or more and 2.33 or less. It was good. 2. The mass ratio ((B) / (C)) is preferably 0.67 or more and 2.33 or less, and more preferably 1.0 or more and 2.33 or less in terms of suppressing the cracking after storage in the hotter. In the case of 33, it was even more preferable.

(Examples 2-1 to 2-5, Comparative Example 2-1 and Comparative Example 2-2)
Other than using the powder composition shown in Table 2, fried chicken was prepared and evaluated according to the above-mentioned method for Examples 1-1 and the like. The evaluation results are also shown in Table 2.

As shown in Table 2, the fried chicken using the powder composition for fried chicken batter of the example was preferable.
The mass ratio of the total amount of the components (B) and (C) to the content of the component (A) in the powder composition (((B) + (C)) / (A)) is the batter immediately after frying. In terms of stickiness, the case of 0.25 or more and 1.5 or less was preferable, and the case of 1.0 or more and 1.5 was preferable. In terms of the stickiness of the batter after storage in the hotter, it is preferable that the mass ratio (((B) + (C)) / (A)) is 0.25 or more and 1.5 or less, and 1.0 or more and 1.5 or less. In the case of, it was even more preferred. In terms of suppressing cracking after storage in the hotter, the mass ratio (((B) + (C)) / (A)) is preferably 0.25 or more and 1.5 or less, and 0.8 or more and 1.5 or less. It was better than the case.
Regarding the mass ratio of the total amount of components (B) and (C) to the total amount of starch in the powder composition (((B) + (C)) / starch), if the total amount of starch is the same, fried. Immediately after and when the starch was stored in the hotter, it was superior at 0.8 or more and 1.0 or less, and was superior to 1.0 (Example 2-2, Example 2-4).
In addition, fried chicken using oxidized starch 1 was superior to oxidized starch 2 in terms of crispness and batter stickiness after storage in the hotter (Table 1: Example 1-2, Table 2: Example). 2-5).

(Examples 3-1 and 3-2)
In addition to using the powder composition and the frying oil shown in Table 3, fried chicken was prepared and evaluated according to the method described above for Example 1-1 and the like. The evaluation results are also shown in Table 3.

As shown in Table 3, the fried chicken using the powder composition for fried chicken batter of the example was preferable.
From Tables 2 and 3, the frying oil used for the oil pan is preferably 29.3% by mass or more and 74.8% by mass or less in terms of the stickiness of the batter after storage in the hotter. , 49.7% by mass or more and 74.8% by mass or less was preferable. (Table 2: Example 2-3; Table 3: Example 3-1 and Example 3-2)
It was found that preferable fried chicken was also obtained when fats and oils having different oleic acid contents were mixed to obtain a predetermined oleic acid content as in Example 3-2.

This application claims priority on the basis of Japanese Application Japanese Patent Application No. 2020-097231 filed on June 3, 2020, and incorporates all of its disclosures herein.

Claims

The following components (A) to (C):
(A) Flour (B) Oxidized starch (C) A powder composition for fried batter containing crosslinked starch and dispersed in water.
The mass ratio ((B) / (C)) of the content of the component (B) to the content of the component (C) in the powder composition is 0.6 or more and 9 or less.
The mass ratio (((B) + (C)) / starch) of the total amount of the components (B) and (C) to the total amount of starch in the powder composition is 0.68 or more and 1 or less. , Powder composition.
The mass ratio (((B) + (C)) / (A)) of the total amount of the components (B) and (C) to the content of the component (A) in the powder composition is 0. The powder composition according to claim 1, wherein the powder composition is 2 or more and 2.0 or less.
The powder composition according to claim 1 or 2, wherein the component (A) contains wheat flour.
The powder composition according to any one of claims 1 to 3, wherein the component (B) is an oxidized starch other than the acetylated oxidized starch.
The powder composition according to any one of claims 1 to 4, wherein the component (B) is tapioca-oxidized starch.
The powder composition according to any one of claims 1 to 5, wherein the component (C) is phosphoric acid crosslinked tapioca starch.
A batter containing the powder composition according to any one of claims 1 to 6 and water.
The following components (A) to (C):
(A) Flour (B) Oxidized starch (C) A step of adhering a batter obtained by dispersing a powder composition for fried batter containing crosslinked starch in water to the outside of seeds.
The process of cooking the seeds to which the batter is attached to obtain fried chicken, and
The step of heat-preserving the fried chicken at 40 ° C or higher,
Including
The mass ratio ((B) / (C)) of the content of the component (B) to the content of the component (C) in the powder composition for fried chicken is 0.6 or more and 9 or less.
The mass ratio (((B) + (C)) / starch) of the total amount of the components (B) and (C) to the total amount of starch in the powder composition for fried chicken is 0.68 or more. A method for producing fried chicken, which is 1 or less.
The manufacturing method according to claim 8, wherein the cooking is oily.
The production method according to claim 9, wherein the frying oil used for the oil is an edible oil having an oleic acid content of 35% by mass or more and 85% by mass or less in the fatty acid composition.
The following components (A) to (C):
(A) Flour (B) Oxidized starch (C) A step of adhering a batter obtained by dispersing a powder composition for fried batter containing crosslinked starch in water to the outside of seeds.
The process of cooking the seeds to which the batter is attached to obtain fried chicken, and
The step of heat-preserving the fried chicken at 40 ° C or higher,
Including
The mass ratio ((B) / (C)) of the content of the component (B) to the content of the component (C) in the powder composition for fried chicken is 0.6 or more and 9 or less.
The mass ratio (((B) + (C)) / starch) of the total amount of the components (B) and (C) to the total amount of starch in the powder composition for fried batter is 0.68 or more. A method for suppressing the stickiness of fried chicken batter using the powder composition for fried chicken batter, which is 1 or less.
The method according to claim 11, wherein the cooking is oily.
The method according to claim 12, wherein the frying oil used for the oil is an edible oil having an oleic acid content of 35% by mass or more and 85% by mass or less in the fatty acid composition.