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
  • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
  • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
  • A23L13/50—Poultry products, e.g. poultry sausages
• • 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 starch composition for breaders.
• Patent Document 1 When the present inventors examined the technology described in Patent Document 1 above, when it was used as a batter for fried chicken that was stored warm, it was improved in terms of the juicy feeling of the filling, the batter of the batter, and the crunchiness of the batter. It became clear that there was room for
• the present invention provides fried chicken with an excellent balance of juiciness of the filling after hot storage, prevention of cracking of the batter, and crunchiness of the batter.
• the following starch composition for a breader, a breader, a method for producing fried chicken, a method for improving the juicy feeling of fried chicken, a method for suppressing the cracking of fried chicken and a fried chicken batter A method is provided for improving the crispness of
• a starch composition for use in a breader containing at least one of cereal flour and raw starch the starch composition containing the following component (A).
• A) Oil-and-fat processed starch that satisfies the following conditions 1 and 2 (Condition 1) A slurry obtained by dispersing the component (A) in water, the slurry having a dry matter equivalent mass concentration of 6% by mass, was rapidly Measured with a Rapid Visco Analyzer (RVA) and maintained at 40° C. for 1 minute and heated from 40° C. to 95° C. at 6° C./min while measuring the viscosity under stirring at 160 rpm. The maximum viscosity when held at 95° C. for 5 minutes is 10 RVU or more and 80 RVU or less.
• RVA Rapid Visco Analyzer
• a breader comprising the starch composition for breading according to any one of [1] to [8] and at least one of the grain flour and the raw starch.
• the breader according to [9] which contains the flour, and the flour contains one or more selected from the group consisting of wheat flour, rice flour and corn flour.
• Fried method [13] Adhering the clothing material to the outside of the filling, When producing fried chicken by heating and cooking the filling with the coating material attached, A method for improving the juiciness of fried chicken fillings, wherein the starch composition for breaders according to any one of [1] to [8] is used as the coating material.
• the coating material When the coating material is attached to the outside of the filling, the coating material is attached to the filling so that the starch composition for breading is the outermost layer of the coating material, [13] described method.
• Attaching the clothing material to the outside of the filling When producing fried chicken by heating and cooking the filling with the coating material attached, A method for suppressing cracking of fried chicken coating, wherein the starch composition for breaders according to any one of [1] to [8] is used as the coating material.
• the coating material When the coating material is attached to the outside of the filling, the coating material is attached to the filling so that the starch composition for breading is the outermost layer of the coating material, [15] described method.
• composition can contain each component individually or in combination of 2 or more types.
• the juicy feeling of the fried chicken means that the fried chicken is juicy without being dry, and the suppression of the coating (texture) is suppressed. It means that it is easy to chew without being mushy.
• “sakumi” means that the batter becomes crunchy when chewed.
• the starch composition for breading is a composition used in breading containing at least one of cereal flour and raw starch, and satisfies the following component (A), i.e., the following conditions 1 and 2: Contains oil-processed starch.
• a slurry obtained by dispersing component (A) in water and having a dry matter conversion mass concentration of 6% by mass is measured with a Rapid Visco Analyzer (RVA). , maintaining at 40 ° C. for 1 minute while measuring the viscosity under stirring at 160 rpm, heating from 40 ° C. to 95 ° C. at 6 ° C./min, and holding at 95 ° C. for 5 minutes, the maximum viscosity is 10 RVU or more. 80 RVU or less.
• Heat solubility is 18.5% or more and 34% or less
• the starch composition for breaders is for fried chicken, for example.
• Component (A) is an oil-and-fat-processed starch.
• Fat-processed starch refers to a starch material produced through a process comprising adding one or more fats and oils selected from edible fats and edible fat-related substances to raw material starch, and then mixing and heating the mixture. . Specific examples of raw material starch and oils and fats will be described later.
• Component (A) satisfies conditions 1 and 2 above.
• the maximum viscosity of component (A) in RVA measurement is 10 RVU or more, preferably 15 RVU or more, more preferably 20 RVU or more, and still more preferably 30 RVU or more, from the viewpoint of suppressing the texture of the batter. Even more preferably, it is 35 RVU or more.
• the maximum viscosity of component (A) measured by RVA is 80 RVU or less, preferably 72 RVU or less, more preferably 65 RVU or less, and still more preferably 61 RVU or less.
• the maximum viscosity of component (A) in RVA measurement is a slurry obtained by dispersing component (A) in water and having a dry matter conversion mass concentration of 6% by mass. is maintained at 40°C for 1 minute, heated from 40°C to 95°C at a rate of 6°C/min, and held at 95°C for 5 minutes.
• the heat solubility of component (A) is 18.5% or more, preferably 19.0% or more, more preferably 23%, from the viewpoint of suppressing the texture of the batter and improving crispiness. 0% or more, more preferably 27.0% or more. Further, from the viewpoint of suppressing cracking of the texture of the coating, the heat solubility of the component (A) is 34% or less, preferably 32% or less, more preferably 30% or less.
• the component (A) in the breader together with at least one of grain flour and unprocessed starch by using the component (A) in the breader together with at least one of grain flour and unprocessed starch, the juicy feeling of the fried chicken after hot storage, the suppression of the batter and the crispy balance are improved. is not necessarily clear, but it is presumed that this is because the component (A) is an oil-and-fat-processed starch and swelling is suppressed within an appropriate range.
• raw material starch for component (A) include one or more selected from the group consisting of tapioca starch, acetylated starch, potato starch, corn starch, waxy corn starch, and crosslinked starches thereof.
• crosslinked starches include crosslinked starches such as phosphate crosslinked starches.
• the raw material starch is preferably at least one selected from the group consisting of unprocessed (raw) tapioca starch and phosphate crosslinked starch, More preferably, it contains phosphate-crosslinked starch, and still more preferably contains phosphate-crosslinked tapioca starch.
• component (A) preferably contains an oil-processed phosphate-crosslinked starch, more preferably an oil-processed phosphate-crosslinked tapioca starch.
• At least one selected from the group consisting of edible fats and oils and edible fats and oils analogues is used as the fats and oils that are raw materials for component (A).
• edible fats and oils include soybean oil, safflower oil such as high linoleic safflower oil, corn oil, rapeseed oil, perilla oil, linseed oil, sunflower oil, peanut oil, cottonseed oil, olive oil, rice oil, palm oil, and the like. is mentioned. From the viewpoint of improving workability, liquid oils are preferably used as edible fats and oils, and soybean oil, rapeseed oil, corn oil, high linoleic safflower oil, linseed oil, perilla oil and the like are more preferable.
• oils and oils with an iodine value of 100 or more, and more preferably 135 or more are susceptible to oxidation by heating, have a high effect of modifying the raw material starch, and can be expected to have a further effect of improving binding properties to fillings when blended in coating materials.
• Specific examples of oils and fats having an iodine value of 135 or higher include high linoleic safflower oil, linseed oil, perilla oil and the like.
• the iodine value of edible fats and oils is, for example, 250 or less.
• edible oil-and-fat analogues include emulsifiers such as glycerin fatty acid esters; phospholipids; glycerides such as monoglycerides and diglycerides.
• soybean flour such as defatted soybean flour and full-fat soybean flour.
• component (A) is obtained, for example, by a production method including the following steps.
• (First step) A step of blending raw material starch, oils and fats and other raw materials as appropriate to prepare a mixture, and
• (Second step) A step of heat-treating the mixture obtained in the first step.
• the blending amount of the fats and oils in the mixture is, for example, 0.005 parts by mass or more per 100 parts by mass of the raw material starch, from the viewpoint of obtaining the effect of modifying the raw material starch more reliably, preferably It is 0.01 parts by mass or more, more preferably 0.02 parts by mass or more, and still more preferably 0.05 parts by mass or more.
• the amount of fats and oils in the mixture is, for example, 3 parts by mass or less, preferably 2 parts by mass or less with respect to 100 parts by mass of raw starch, from the viewpoint of improving the binding property to the ingredients in the breader. , more preferably 1.8 parts by mass or less, still more preferably 1.5 parts by mass or less.
• a specific example of the combination of raw material starch and edible oil used in the production of oil-processed starch is, for example, a combination of crosslinked starch and oil with an iodine value of 100 or more. Thereby, the flavor of the component (A) can be improved more stably.
• the amount of soybean flour is 100 parts by mass of the raw starch from the viewpoint of suppressing the texture of the coating and improving the juiciness of the filling. It is preferably 0.5 parts by mass or more, more preferably 1.0 parts by mass or more, and still more preferably 1.5 parts by mass or more.
• the amount of soybean flour blended in the mixture is preferably 3.0 parts by mass or less with respect to 100 parts by mass of raw starch, from the viewpoint of suppressing the texture of the coating and improving the juicy feeling of the filling. , more preferably 2.5 parts by mass or less, and still more preferably 2.0 parts by mass or less.
• a pH adjuster in the first step, from the viewpoint of suppressing the texture of the coating, it is preferable not to add a pH adjuster to the mixture. It may be blended in an amount equal to or less than parts by mass.
• the second step the mixture obtained in the first step is heated to obtain the oil-modified starch.
• the heat treatment for example, if the starch is heated and roasted at a high temperature exceeding 150° C., the starch granules are damaged, resulting in a decrease in the viscosity of the resulting oil-processed starch, and there is a concern that the starch's inherent water retention is lost. Then, there is a possibility that the yield may be reduced when added to the clothing material. Therefore, heat aging is performed at a low temperature of, for example, 150° C. or lower, preferably 130° C. or lower, more preferably 120° C. or lower, and more preferably 105° C. or lower.
• the lower limit of the heating temperature is not limited, it is set to, for example, 40° C. or higher, preferably 45° C. or higher, more preferably 55° C. or higher, from the viewpoint of appropriately shortening the number of days for aging and improving productivity.
• the period of heat aging is appropriately set according to the state of the oil-processed starch to be obtained and the heating temperature. For example, if the heating period is too short, the starch will not ripen, and when it is used as a coating material, it may not be possible to obtain an oil- and fat-modified starch that has excellent binding properties to inner fillings. Therefore, the heating period is, for example, 0.5 hours or longer, preferably 5 hours or longer, and more preferably 6 hours or longer.
• the upper limit of the heating period is, for example, 25 days or less, preferably 20 days or less, and more preferably 18 days or less, from the viewpoint of preventing damage to starch granules due to long-term heating.
• component (A) that is, the oil-and-fat processed starch that satisfies the above conditions 1 and 2
• component (A) that is, the oil-and-fat processed starch that satisfies the above conditions 1 and 2
• selection and combination of raw material starch, oils and fats, and other ingredients It is important to adjust the blending amount and control the mixing conditions in the first step and the heating conditions in the second step. More specifically, in the production of the oil-processed starch, by appropriately selecting the type of processing of the raw material starch, the maximum viscosity and the heat solubility of the oil-processed starch measured by RVA can be stably kept within the above ranges. can be controlled.
• the component (A) obtained in the present embodiment is used as a fried chicken breader containing at least one of flour and unprocessed starch, so that the fried chicken after hot storage has excellent juicy feeling. In addition, it is possible to effectively suppress the cracking of the clothes.
• the starch composition for breaders may consist only of the component (A), or may further contain components other than the component (A).
• the starch composition for breaders may further include one or more selected from the group consisting of components (B) and (C) below (excluding component (A)).
• Component (B) is one or more selected from waxy starch (excluding component (A)).
• component (B) By further including the component (B) in the starch composition for breading, the balance between the juiciness of the fried chicken filling after hot storage, the suppression of the batter cracking, and the crispness of the fried chicken is more preferable. can do.
• Component (B) is specifically starch having an amylopectin content of 80% or more.
• the amylopectin content of the component (B) is preferably 80% or more, more preferably 90% or more, and still more preferably 100%. %.
• Component (B) is specifically one or more selected from the group consisting of waxy corn starch, waxy tapioca starch, and modified starches thereof.
• modified starch include at least one selected from the group consisting of etherified starch such as hydroxypropylated starch and oil- and fat-modified starch other than component (A).
• Component (B) is preferably hydroxypropylated waxy corn starch from the viewpoint of making the balance between the juiciness of fried chicken ingredients after hot storage, the suppression of batter cracking, and the crispness of fried chicken more preferable. and one or more selected from the group consisting of modified starch thereof, more preferably hydroxypropylated phosphoric acid-crosslinked waxy corn starch.
• the component (B) is an oil-modified starch other than the component (A).
• Fat-processed starches other than component (A) include, for example, at least one selected from the group consisting of hydroxypropylated phosphoric acid-crosslinked waxy corn starch processed with fat and waxy corn starch processed with fat.
• Component (C) is acetylated tapioca starch (excluding component (A)). From the viewpoint of making the balance of the juiciness of the fried chicken ingredients after hot storage, the suppression of the batter cracking, and the crispness of the fried chicken more preferable, the component (C) is preferably other than the component (A). It is an oil- and fat-processed starch.
• the mass ratio of component (A) to the total amount of components (B) and (C) in the starch composition for breader is preferably 0.1 or more, more preferably 0.12 or more, and still more preferably 0.12 or more, from the viewpoint of suppressing the texture of the batter and improving the juiciness of the meat. 15 or more.
• the mass ratio ((A) / ((B) + (C))) is preferably 5 or less, It is more preferably 3 or less, still more preferably 1.8 or less.
• the breader comprises the breader starch composition described above and at least one of flour and raw starch.
• a breader is specifically a solid coating material, more specifically a granular coating material.
• the grain flour includes, for example, one or more selected from the group consisting of wheat flour, rice flour and corn flour, and from the viewpoint of improving the juiciness of the filling, preferably wheat flour, more preferably wheat flour.
• the breaded flour preferably contains grain flour, more preferably wheat flour.
• Raw starch is specifically raw starch that has not been processed.
• the unprocessed starch is a raw starch other than the components (A), (B) and (C) described above.
• Raw starch is, for example, one or more selected from the group consisting of cornstarch, high amylose cornstarch, potato starch, tapioca starch, wheat starch, rice starch, sago starch, and sweet potato starch, preferably cornstarch, One or more selected from the group consisting of potato starch, tapioca starch and wheat starch, more preferably potato starch.
• the mass ratio of the starch composition for breading to the total of the starch composition for breading and grain flour is preferably 15% or more, more preferably 20% or more, from the viewpoint of suppressing the texture of the coating. , more preferably 22% or more.
• the mass ratio of the starch composition for breading to the total of the starch composition for breading and grain flour is preferably 85% or less, more preferably 80% or less. More preferably 78% or less, still more preferably 65% or less, and even more preferably 60% or less.
• the breader may also contain further ingredients other than those mentioned above.
• Such ingredients include, for example, solid seasonings such as sugar, salt, and powdered soy sauce; spices such as pepper, paprika, and curry powder; and food additives such as emulsifiers, swelling agents, and polysaccharide thickeners.
• the breader according to the present embodiment As a coating material for fried chicken, it is possible to improve the balance between the juiciness of the filling after hot storage, the suppression of the batter's cracking, and the crunchiness of the batter.
• the breader in this embodiment has a juicy feeling of the inner ingredients after hot storage, suppresses the cracking of the clothes, and improves the crunchiness of the clothes. From the viewpoint of improving the balance, it is preferably used as the outermost coating material.
• the method for producing fried chicken includes, for example, the following steps.
• Step 11 Step of attaching the coating material to the outside of the filling
• Step 12 Step of cooking the filling with the coating material to obtain fried chicken
• step 11 is preferably the above-described present embodiment. It is a step of attaching the coating material to the inner ingredients so that the breader in 3. is the outermost layer of the coating material.
• various ingredients can be used as ingredients, for example, meat such as chicken and pork (including artificial meat and cultured meat obtained by artificially culturing animal cells and tissues); soybeans. Meat-like foods using meat, insect protein, etc.; and seafood such as fish, squid, and octopus.
• the breader may be attached to a portion of the outside of the filling or may be attached to the entire outside of the filling. From the viewpoint of improving the balance of the juicy feeling of the filling, the suppression of the batter and the crunchiness of the batter, the breader preferably adheres to the entire outside of the filling, and more preferably adheres uniformly to the entire outside of the filling. .
• step 12 the filling to which the breader is attached is cooked.
• heat cooking methods include frying in edible oil, baking in an oven, and steam heating in a steam convection oven.
• fats and oils used for frying for example, liquid oils commonly used for fried foods and non-fried foods can be used.
• the liquid oil is one or more selected from rapeseed oil, soybean oil, corn oil, safflower oil, sesame oil, olive oil, rice bran oil, grapeseed oil, cottonseed oil, peanut oil, and palm olein oil.
• the temperature and time for frying can be set according to the type, size, etc. of the ingredients, and are, for example, about 100 to 200° C. and about 1 to 10 minutes, respectively.
• the method for producing fried chicken may further include steps other than steps 11 and 12.
• the method for producing fried chicken may further include, prior to step 11, the step of applying batter to the outside of the seeds.
• the batter is specifically a liquid coating material.
• the batter is obtained, for example, by adding water to the powder component (batter powder).
• the method for producing fried chicken may further include a step of keeping the fried chicken warm after step 12.
• the temperature for warm storage is, for example, 60° C. or higher, preferably 65° C. or higher, and for example, 85° C. or lower, preferably 80° C. or lower.
• Hot storage can be storage in a warm storage such as a hot showcase.
• the method for improving the juiciness of the fried chicken filling is to attach a coating material to the outside of the fried chicken filling, and heat-cook the coated filling material to produce the fried chicken.
• the starch composition for breaders in this embodiment is used. From the viewpoint of more stably improving the balance between the juicy feeling of the filling after hot storage, the suppression of the batter and the crispiness, when attaching the clothing material to the outside of the filling, the breader starch composition It is preferable to attach the clothing material to the inner material so that the article is the outermost layer of the clothing material.
• the method for suppressing the batter of fried chicken is to attach a batter to the outside of the filling and cook the batter to which the batter is attached.
• the starch composition for breaders in this embodiment is used. From the viewpoint of more stably improving the balance between the juicy feeling of the filling after hot storage, the suppression of the batter and the crispiness, when attaching the batter to the outside of the filling, the starch composition for breading is used.
• the method for improving the crispiness of the fried chicken batter is to attach the batter to the outside of the inner ingredients, and when producing the fried chicken by heating and cooking the inner ingredients to which the batter is attached, as the batter , the starch composition for breaders in this embodiment is used. From the viewpoint of more stably improving the balance between the juicy feeling of the filling after hot storage, the suppression of the batter and the crispiness, when attaching the batter to the outside of the filling, the starch composition for breading is used. , It is preferable to attach the coating material to the inner material so as to form the outermost layer of the coating material.
• Waxy tapioca starch Native waxy tapioca manufactured by Thai Wah
• C Tapioca acetyl fat processing: Nihon Shokuhin Kako Co., Ltd., solar eclipse paste K-1
• Phosphate-crosslinked tapioca starch 1 Actobody TP-1, manufactured by J-Oil Mills Co., Ltd.
• Phosphate cross-linked tapioca starch 2 Actobody TP-2, manufactured by J-Oil Mills Co., Ltd.
• Phosphate cross-linked tapioca starch 3 Actobody TP-4W manufactured by J-Oil Mills Co., Ltd.
• Unprocessed tapioca starch Native tapioca Starch manufactured by Siam Starch
• High linoleic safflower oil Safflower salad oil, manufactured by Summit Oil Co., Ltd.
• Defatted soybean flour Milky S, manufactured by J-Oil Mills Co., Ltd.
• Flour manufactured by Nisshin Flour Milling Co., Ltd.
• flour powder Soy sauce manufactured by Kikkoman Corporation
• powder soy sauce Rice flour manufactured by Niigata Flour Milling Co., Ltd.
• powder rice D Corn flour manufactured by Tomizawa Shoten Co., Ltd.
• Corn flour potato starch manufactured by J-Oil Mills Co., Ltd., Jelcol BP-200
• an oil-and-fat-processed starch 1 was produced in the following procedure. To 100 parts by mass of phosphate-crosslinked tapioca starch (1:1 mixture of phosphate-crosslinked tapioca starch 2 and phosphate-crosslinked tapioca starch 3), 1.7 parts by mass of defatted soy flour and 0.2 parts of high linoleic safflower oil Parts by mass were added and uniformly mixed with a mixer at 3000 rpm for 3 minutes to obtain a mixture (water content: 14.8%). This mixture was heated at 70° C. for 14 days in a tray dryer to obtain an oil-modified starch 1.
• an oil-and-fat-processed starch 2 was produced by the following procedure. 100 parts by mass of phosphate-crosslinked tapioca starch (1:2.15 mixture of phosphate-crosslinked tapioca starch 2 and phosphate-crosslinked tapioca starch 3), 0.3 parts by weight of trisodium citrate was added, and high linoleic safflower was added. Oil-processed starch was produced in the same manner as in Production Example 1, except that the amount of oil added was 0.3 parts by mass and no defatted soybean flour was added, to obtain oil-processed starch 2.
• an oil-processed starch 3 was produced by the following procedure. Add 0.1 parts by mass of high linoleic safflower oil to 100 parts by mass of phosphate-crosslinked tapioca starch (2.15:1 mixture of phosphate-crosslinked tapioca starch 2 and phosphate-crosslinked tapioca starch 3), and mix with a mixer. was uniformly mixed for 3 minutes at 3000 rpm to obtain a mixture (water content: 14.8%). This mixture was heated at 150° C. for 4 hours in a tray dryer to obtain an oil-modified starch 3.
• an oil-and-fat-processed starch 4 was produced by the following procedure. To 100 parts by mass of phosphate-crosslinked tapioca starch 1, 0.1 part by mass of high linoleic safflower oil was added and uniformly mixed with a mixer at 3000 rpm for 3 minutes to obtain a mixture (water content: 14.8%). This mixture was heated at 150° C. for 4 hours in a tray dryer to obtain an oil-modified starch 4.
• an oil-processed starch 5 was produced by the following procedure. 0.1 part by mass of high linoleic safflower oil is added to 100 parts by mass of a starch mixture (1:1:2 mixture of phosphate crosslinked tapioca starch 2, phosphate crosslinked tapioca starch 3, and unprocessed tapioca starch). and a mixer at 3000 rpm for 3 minutes to obtain a mixture (water content: 14.8%). This mixture was heated at 150° C. for 4 hours in a tray dryer to obtain an oil-modified starch 5.
• a slurry was prepared by dispersing the oil-processed starch in water for the oil-processed starch obtained in each production example.
• the mass concentration of the oil-and-fat-processed starch in the slurry was set to 6% by mass in terms of dry matter.
• the resulting slurry was maintained at 40° C. for 1 minute while measuring the viscosity under stirring at 160 rpm with an RVA (Rapid Visco Analyzer, manufactured by NEWPORT SCIENTIFIC), and then from 40° C. to 95° C. at 6° C./min. and held at 95°C for 5 minutes to measure the maximum viscosity (RVU).
• RVA Rapid Visco Analyzer
• Examples 1 to 3 Comparative Examples 1 and 2
• Raw materials were blended according to the formulation shown in Table 1 to obtain a breader.
• fried chicken was prepared according to the following procedure.
• the resulting fried chicken was stored for 4 hours in a hotter (manufactured by Nippon Heater Sales Co., Ltd., SC45-3D) at 65° C., and then subjected to texture evaluation.
• Table 1 also shows the properties of the oil-processed starch used in each example and the evaluation results of fried chicken.
• Fried chicken was obtained by the following procedure. 1. Chicken thigh meat (without skin) was cut to 25 to 30 g/piece. 2. Add the cut chicken thigh meat and the pickling liquid in an amount of 40% for the meat adjusted according to the composition shown in the table below to a tumbler (manufactured by VACONA, ESK-60), and tumble at 5°C for 90 minutes at a vacuum rate of 80%. did 3. A breader for each example described in Table 1 was prepared. Chicken was coated with the resulting breader. 4. The marinated chicken was fried in HOLL canola oil at 170°C for 3 minutes. 5. The fried chicken after frying was stored frozen at -20°C. 6.
• the chicken after frozen storage was fried in HOLL rapeseed oil at 170°C for 4 minutes. 7.
• the pieces of chicken after frying were arranged in a vat, heated and stored together with the vat in a hotter at 65°C for 4 hours, and evaluated by the method described later.
• fried chicken containing oil-processed starches 1, 3, and 5 as component (A) together with wheat flour in a breader was excellent in crispness after hotter storage, battering, and juicy meat as a filling.
• the oil-and-fat-processed starch whose maximum viscosity and heat solubility were outside the range of the present embodiment was inferior in terms of coating resistance.

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• 2022
  • 2022-03-29 JP JP2023511360A patent/JPWO2022210679A1/ja active Pending
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