Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
  • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
• • 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
  • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
  • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
  • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
  • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
• • 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
  • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
  • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
  • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
  • A23L29/244—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from corms, tubers or roots, e.g. glucomannan
• • 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
  • 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
  • A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
• • 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
  • A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
• • 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 powder composition for fried batter.
• 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.
• 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
• 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.
• 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.
• 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.
• 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].
• 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 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 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.
• 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.
• composition may contain each component alone or in combination of two or more.
• 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.
• 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.
• each component will be described in more detail.
• the component (A) is flour.
• 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.
• 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.
• 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.
• 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.
• 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.
• 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.
• 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.
• 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.
• To the ratio of viscosity (viscosity Y) when cooled to 25 ° C. 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.
• 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.
• 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).
• RVA Rapid Visco Analyzer
• 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.
• the component (C) is crosslinked starch.
• 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.
• 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;
• adipic acid cross-linked starches such as adipic acid cross-linked starches and acetylated adipic acid cross-linked starches and derivatives thereof.
• 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.
• 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.
• 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.
• the batter is specifically a batter for deep-fried chicken, and contains the above-mentioned powder composition and water.
• 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.
• components other than the components (A) to (C) and water include 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.
• 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.
• 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.
• 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 3) A step of heat-preserving the fried food at 40 ° C. or higher
• 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.
• the batter may cover a part of the seed or the whole seed.
• the batter may adhere to a part of the seed or may adhere to the whole seed.
• 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.
• 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.
• 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.
• 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.
• 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.
• 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.
• 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.
• 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.
• 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.
• 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.
• cooking is preferably oil
• frying oil used for the oil for example, the above-mentioned one can be preferably used in the method for producing fried chicken.
• 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.
• 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.
• a 3% by mass sodium hydroxide aqueous solution was added dropwise to adjust the pH to 9.9.
• Example 1-1 to 1-4 Comparative Example 1-1 and Comparative Example 1-2
• fried chicken was prepared and evaluated.
• 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.
• 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.
• 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.
• 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.
• 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.
• 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.
• 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.
• 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).
• 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.
• the fried chicken using the powder composition for fried chicken batter of the example was preferable.
• 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.

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• 2021
  • 2021-06-02 WO PCT/JP2021/020984 patent/WO2021246440A1/ja active Application Filing
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