WO2022215557A1 - Dusting flour and composition for batter - Google Patents

Dusting flour and composition for batter Download PDF

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Publication number
WO2022215557A1
WO2022215557A1 PCT/JP2022/014622 JP2022014622W WO2022215557A1 WO 2022215557 A1 WO2022215557 A1 WO 2022215557A1 JP 2022014622 W JP2022014622 W JP 2022014622W WO 2022215557 A1 WO2022215557 A1 WO 2022215557A1
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WO
WIPO (PCT)
Prior art keywords
batter
mass
less
acid
starch
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PCT/JP2022/014622
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French (fr)
Japanese (ja)
Inventor
健太 加藤
陽平 田▲崎▼
貴士 佐野
Original Assignee
株式会社Ｊ－オイルミルズ
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Priority to JP2023512941A priority Critical patent/JPWO2022215557A1/ja
Publication of WO2022215557A1 publication Critical patent/WO2022215557A1/en

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    • 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 dusting and batter compositions for fried and fried-like foods, more specifically containing one or two selected from the group consisting of acid-treated legume starch and oxidized legume starch.
  • a batter composition containing dusting powder and acid-treated legume starch.
  • Patent Document 1 International Publication No. 2020/116299 describes (A) a specific starch powder, (B) from the group consisting of oxidized starch and acid-treated starch A batter containing one or two selected (C) phosphate cross-linked tapioca starch is disclosed.
  • the batter of the present invention By using the batter of the present invention, the appearance and texture of the food obtained by heat cooking is suppressed over time, and even when reheated after storage, the appearance and texture of the coating are preferable. It is said that a food with a feeling can be obtained.
  • the acid-treated legume starch or the dusting powder containing the oxidized legume starch or the batter containing the acid-treated legume starch can reduce the stickiness of the coating.
  • Patent Document 2 International Publication No. 2015/162972 discloses a coating material for fried food containing at least one selected from the group consisting of acid-treated acetylated starch and acid-treated hydroxypropylated starch. ing.
  • the acid-treated tapioca starch which was processed only by acid treatment, is exemplified as Comparative Example 5 in paragraph 0057, and furthermore, the acid-treated legume starch and the oxidized legume starch are There is no disclosure or suggestion that stickiness can be reduced.
  • the present invention is to provide a composition for dusting flour and batter that can reduce the stickiness of batter such as fried foods, and a method for reducing the stickiness of batter.
  • the stickiness of the clothes of the present invention includes things like powder accumulations in the clothes, and it means that a lot of moisture is felt between the clothes and the ingredients, and it feels sticky. It is different from the goodness of
  • a beaten powder containing one or two selected from the group consisting of acid-treated legume starch and oxidized legume starch It was found that a batter composition containing flour and (2) an acid-treated legume starch having an average molecular weight of 15 ⁇ 10 3 or more and 400 ⁇ 10 3 or less can reduce the stickiness of batter such as fried foods. , have completed the present invention.
  • the present invention is a dusting powder containing one or two selected from the group consisting of acid-treated legume starch and oxidized legume starch.
  • the content of one or two selected from the group consisting of acid-treated legume starch and oxidized legume starch is preferably 10% by mass or more and 100% by mass or less.
  • the average molecular weight of the acid-treated legume starch and/or the average molecular weight of the oxidized legume starch is preferably 15 ⁇ 10 3 or more and 800 ⁇ 10 3 or less.
  • the raw material of the legume starch is preferably one or more selected from the group consisting of peas, mung beans and lentils.
  • the present invention is a method for reducing the stickiness of batter of fried food or fried food-like food, including the step of attaching the dusting powder to the outside of the seed.
  • the present invention is a fried food or fried food-like food containing the dusting powder.
  • the present invention includes a step of attaching the dusting powder to the outside of the seeds, a step of attaching batter to the outside of the seeds to which the dusting powder has adhered, and a step of cooking the seeds to which the batter has adhered. and a method for producing a fried or fried-like food product.
  • the present invention also provides a batter composition containing acid-treated legume starch having an average molecular weight of 15 ⁇ 10 3 or more and 400 ⁇ 10 3 or less.
  • the content of the acid-treated legume starch is preferably 15% by mass or more and 100% by mass or less.
  • the raw material of the legume starch is preferably one or more selected from the group consisting of peas, mung beans and lentils.
  • the present invention also provides a method for reducing the stickiness of fried or fried-like food batter, comprising the step of attaching a batter containing the batter composition to the outside of seeds.
  • the present invention also provides a batter containing the batter composition.
  • the present invention also provides a batter containing 5% by mass or more and 50% by mass or less of acid-treated legume starch having an average molecular weight of 15 ⁇ 10 3 or more and 400 ⁇ 10 3 or less.
  • the present invention is also a fried food or fried food-like food containing the batter.
  • the present invention also provides a method for producing fried food or fried food-like food, comprising the steps of: attaching the batter to the outside of the seeds; and cooking the seeds to which the batter is attached.
  • the present invention it is possible to reduce the stickiness of coatings such as fried foods containing dusting powder containing one or two selected from the group consisting of acid-treated legume starch and oxidized legume starch. . Further, according to the present invention, it is possible to reduce stickiness of batter such as fried food containing a batter composition containing acid-treated legume starch having an average molecular weight of 15 ⁇ 10 3 or more and 400 ⁇ 10 3 or less. can be done.
  • the acid-treated legume starch of the present invention is legume starch that has been acid-treated.
  • the oxidized legume starch of the present invention is obtained by oxidizing legume starch.
  • the legume starch is an unprocessed starch, that is, it has not undergone processing such as acetylation or hydroxypropylation.
  • the legume starch may be acid-treated or oxidized and then processed with oil (eg, acid-treated legume starch or oxidized legume starch processed with oil or fat).
  • the acid treatment is usually performed by immersing the raw material starch in an acidic aqueous solution containing hydrochloric acid, sulfuric acid, or the like, at a temperature not higher than the gelatinization initiation temperature.
  • the acid in the acidic aqueous solution is not particularly limited, it is preferably one or two selected from hydrochloric acid and sulfuric acid.
  • the temperature is preferably 5° C. or higher and 65° C. or lower, more preferably 20° C. or higher and 65° C. or lower, still more preferably 40° C. or higher and 60° C. or lower, still more preferably 50° C. or higher and 60° C. or lower. be.
  • the pH of the acidic aqueous solution is preferably 0.1 or more and 3 or less, more preferably 0.15 or more and 2 or less, and still more preferably 0.2 or more and 1 or less.
  • the immersion time may be appropriately selected depending on the concentration of the acid, the pH of the acidic aqueous solution, and the temperature. preferably 1 hour or more and 72 hours or less, more preferably 1.5 hours or more and 48 hours or less, even more preferably 2 hours or more and 40 hours or less, particularly preferably 3 hours or more and 30 hours or less, Most preferably, it is 3 hours or more and 24 hours or less.
  • the time is preferably more than 2 hours and 72 hours or less, more preferably 2.2 hours or more and 72 hours or less, and still more preferably 2.2 hours or more and 48 hours or less. Still more preferably 2.5 hours or more and 40 hours or less, particularly preferably 3 hours or more and 30 hours or less, and most preferably 3 hours or more and 24 hours or less.
  • the mixture is neutralized, washed with water, filtered and dried to obtain an acid-treated legume starch.
  • wet acid-treated starch and dry acid-roasted starch due to the difference in the ratio of starch to the aqueous solution, and both of them can be used in the present embodiment.
  • the viscosity of the acid-treated legume starch is not particularly limited, but in the case of the dusting powder of the present invention, the viscosity of the slurry having a dry matter conversion mass concentration of 10% by mass of the acid-treated legume starch is preferably 0 RVU or more. 100 RVU or less, more preferably 0 RVU or more and 80 RVU or less, still more preferably 0 RVU or more and 50 RVU or less, even more preferably 0 RVU or more and 25 RVU or less, particularly preferably 0 RVU or more and 15 RVU or less, most preferably 0 RVU 12 RVU or less.
  • the viscosity of the acid-treated legume starch having a dry matter equivalent mass concentration of 15% by mass preferably has a viscosity of 1 RVU or more and 500 RVU or less, more preferably 1 RVU or more and 300 RVU or less, and still more preferably 4 RVU or more and 200 RVU or less. more preferably 5 RVU or more and 100 RVU or less, particularly preferably 5 RVU or more and 80 RVU or less, and most preferably 6 RVU or more and 60 RVU or less.
  • the viscosity of the acid-treated legume starch having a dry matter equivalent mass concentration of 30% by mass preferably has a viscosity of 2 RVU or more and 2000 RVU or less, more preferably 2 RVU or more and 1800 RVU or less, and still more preferably 5 RVU or more and 1800 RVU or less. , more preferably 10 RVU or more and 1800 RVU or less, particularly preferably 15 RVU or more and 1600 RVU or less, and most preferably 20 RVU or more and 1400 RVU or less.
  • the viscosity of the acid-treated legume starch slurry having a dry matter equivalent mass concentration of 10% by mass is preferably 0 RVU or more and 9.5 RVU or less, more preferably 0 RVU or more and 8 RVU. or less, more preferably 0 RVU or more and 6 RVU or less, still more preferably 0 RVU or more and 5 RVU or less, and particularly preferably 0 RVU or more and 4 RVU or less.
  • the viscosity of the acid-treated legume starch having a dry matter equivalent mass concentration of 15% by mass preferably has a viscosity of 1 RVU or more and 36 RVU or less, more preferably 1 RVU or more and 30 RVU or less, and still more preferably 4 RVU or more and 30 RVU or less. more preferably 5 RVU or more and 30 RVU or less, particularly preferably 5 RVU or more and 20 RVU or less, and most preferably 6 RVU or more and 15 RVU or less.
  • the viscosity of the acid-treated legume starch having a dry matter equivalent mass concentration of 30% by mass preferably has a viscosity of 2 RVU or more and 1100 RVU or less, more preferably 2 RVU or more and 900 RVU or less, and still more preferably 5 RVU or more and 900 RVU or less. , more preferably 10 RVU or more and 800 RVU or less, particularly preferably 15 RVU or more and 600 RVU or less, and most preferably 20 RVU or more and 500 RVU or less.
  • the viscosity described in the present invention is the viscosity obtained by the measurement method described in the Examples.
  • the average molecular weight of the acid-treated legume starch is not particularly limited, but is preferably 15 ⁇ 10 3 or more and 800 ⁇ 10 3 or less, more preferably 15 ⁇ 10 3 or more and 500 ⁇ 10 3 or less, more preferably 20 ⁇ 10 3 or more and 400 ⁇ 10 3 or less, still more preferably 25 ⁇ 10 3 or more and 300 ⁇ 10 3 or less, particularly preferably 25 ⁇ 10 3 or more and 250 ⁇ 10 3 or less, most preferably 30 ⁇ 10 3 or more and 200 ⁇ 10 3 or less.
  • the acid-treated legume starch When used as a batter composition, the acid-treated legume starch has an average molecular weight of 15 ⁇ 10 3 or more and 400 ⁇ 10 3 or less, preferably 20 ⁇ 10 3 . 300 ⁇ 10 3 or less, more preferably 25 ⁇ 10 3 or more and 250 ⁇ 10 3 or less, still more preferably 30 ⁇ 10 3 or more and 250 ⁇ 10 3 or less, still more preferably 40 ⁇ 10 3 or more It is 250 ⁇ 10 3 or less, and particularly preferably 60 ⁇ 10 3 or more and 200 ⁇ 10 3 or less.
  • the average molecular weight described in the present invention is a value measured by the method described in Examples.
  • raw material starch and sodium hypochlorite are usually reacted in an alkaline solution.
  • the reaction can be carried out under generally known conditions. Specifically, sodium hypochlorite having an effective chlorine concentration of about 10%, preferably pH 8 or more and 11 or less, more preferably pH 8 or more and 10 or less, temperature , preferably 30 ° C. or higher and 60 ° C. or lower, more preferably 35 ° C. or higher and 55 ° C. or lower.
  • the reaction is carried out for 10 hours or less, more preferably 2 hours or more and 8 hours or less.
  • the average molecular weight of the oxidized legume starch is not particularly limited, it is preferably 15 ⁇ 10 3 or more and 800 ⁇ 10 3 or less, more preferably 15 ⁇ 10 3 or more and 500 ⁇ 10 3 or less, and still more preferably 20 ⁇ 10 3 or more and 400 ⁇ 10 3 or less, still more preferably 25 ⁇ 10 3 or more and 300 ⁇ 10 3 or less, particularly preferably 25 ⁇ 10 3 or more and 250 ⁇ 10 3 or less, most preferably 30 ⁇ 10 3 or more and 200 ⁇ 10 3 or less.
  • the viscosity of the slurry having a dry matter equivalent mass concentration of 10% by mass of the oxidized legume starch is not particularly limited, but is preferably 10 RVU or more and 200 RVU or less, more preferably 20 RVU or more and 200 RVU or less, and still more preferably. It is 20 RVU or more and 150 RVU or less, more preferably 30 RVU or more and 100 RVU or less, and particularly preferably 50 RVU or more and 90 RVU or less.
  • the raw materials for the legume starch are not particularly limited as long as they are legumes, but examples include peas, mung beans, lentils (lard beans), kidney beans, broad beans, adzuki beans, cowpeas, and the like.
  • the legumes are preferably one or more selected from peas, mung beans and lentils, more preferably peas.
  • the amylose content of the legume starch is preferably 28% or more and 55% or less, more preferably 30% or more and 55% or less, still more preferably 35% or more and 50% or less, still more preferably It is 35% or more and 47% or less, and particularly preferably 38% or more and 45% or less.
  • the dusting powder of the present invention contains one or two selected from the group consisting of acid-treated legume starch and oxidized legume starch, preferably acid-treated legume starch.
  • the content of one or two selected from the group consisting of acid-treated legume starch and oxidized legume starch is preferably 10% by mass or more and 100% by mass or less, more preferably 40% by mass or more. 100% by mass or less, preferably 50% by mass or more and 100% by mass or less, more preferably 55% by mass or more and 100% by mass or less, even more preferably 60% by mass or more and 100% by mass or less, especially It is preferably 70% by mass or more and 100% by mass or less, and most preferably 75% by mass or more and 100% by mass or less.
  • the batter composition of the present invention contains acid-treated legume starch.
  • the content of the acid-treated legume starch is preferably 15% by mass or more and 100% by mass or less, more preferably 15% by mass or more and 92% by mass or less, and still more preferably 20% by mass or more and 92% by mass or less. more preferably 22% by mass or more and 90% by mass or less, particularly preferably 25% by mass or more and 85% by mass or less, and most preferably 28% by mass or more and 82% by mass or less.
  • Dusting powder is a coating material that is used together with the batter. For example, using dusting on the seed prior to applying the batter. Normally, the peeling of the coating and the seeds can be suppressed more effectively by using dusting powder for the seeds which tend to separate from the coating.
  • Batter is a liquid coating material for deep-fried food, and it may be applied directly to the seeds, or may be applied to the seeds to which dusting powder has adhered.
  • the content of the acid-treated legume starch in the batter of the present invention is preferably 5% by mass or more and 50% by mass or less, more preferably 5% by mass or more and 40% by mass or less, and still more preferably 8% by mass or more. It is 40 mass % or less, more preferably 10 mass % or more and 38 mass % or less, particularly preferably 10 mass % or more and 35 mass % or less, and most preferably 11 mass % or more and 35 mass % or less.
  • the dusting or batter of the present invention is suitable for fried food or fried food-like food, preferably fried food.
  • the fried food of the present invention is not particularly limited. Fried foods are usually fried in a heated fat composition.
  • the fried food of the present invention is a coated food.
  • Specific examples include fried chicken, tempura, fritters, potato croquettes, croquettes such as cream croquettes, pork cutlets, minced meat cutlets, beef cutlets, chicken cutlets, and ham cutlets; fried seafood such as fried shrimp and fried squid; and curry bread.
  • the seeds of the fried food of the present invention include meat such as pork, chicken and beef, and processed meat products; shellfish such as shrimp, squid, oysters and scallops, fish such as horse mackerel, other seafood, and Processed fishery products such as fish paste products; fruits and vegetables such as vegetables; and bread dough.
  • the meat may be tumbling, injection or the like, preferably tumbling.
  • the fried food-like food of the present invention is a so-called non-fried food, and specific examples include foods obtained by cooking with heat such as baking in an oven or heating with steam. Specific examples of seeds for fried-like food products of the present invention are the same as those described for fried foods.
  • the fried food or fried food-like food of the present invention may be in any state of room temperature, refrigerated, or frozen when stored and distributed, preferably in one or two of refrigerated and frozen, more preferably Frozen.
  • the fried food or fried food-like food to be finally cooked in stores such as supermarkets or general households after primary cooking is also included in the fried food or fried food-like food of the present invention.
  • the fried food or fried food-like food of the present invention may be eaten as it is after cooking, or may be heated in a microwave oven or the like at the time of eating.
  • the method for producing fried food or fried food-like food using the dusting powder of the present invention includes the steps of attaching the dusting powder of the present invention to the outside of the seeds, and attaching the batter to the outside of the seeds to which the dusting powder has adhered. and a step of heating and cooking the seeds to which the batter has adhered. can be done.
  • the method for reducing the stickiness of the batter of fried or fried food-like foods using the dusting powder of the present invention is a method comprising the step of attaching the dusting powder of the present invention to the outside of the seeds,
  • the method of attachment is not particularly limited, and a method commonly used by those skilled in the art can be used.
  • a method for producing fried food or fried food-like food using the batter of the present invention comprises the steps of: attaching the batter of the present invention to the outside of seeds; and cooking the seeds to which the batter is attached.
  • the method of attachment and the like are not particularly limited, and can be carried out by methods commonly used by those skilled in the art.
  • the seeds include seeds to which dusting powder is attached.
  • the method for reducing the stickiness of the batter of fried or fried food-like foods using the batter composition of the present invention comprises the step of attaching a batter containing the batter composition of the present invention to the outside of seeds.
  • the method of attachment is not particularly limited, and can be carried out by a method commonly used by those skilled in the art.
  • the dusting powder and batter composition of the present invention may contain components other than the acid-treated legume starch and the oxidized legume starch in the embodiment of the present invention.
  • Other ingredients include, for example, cornstarch, phosphate-crosslinked tapioca starch, starches other than the acid-treated legume starch and oxidized legume starch in the embodiments of the present invention (preferably including phosphate-crosslinked tapioca starch); xanthan gum, etc.
  • Grain flour such as wheat flour, rice flour, and corn flour
  • Proteins such as soybean protein, milk protein, egg white, and egg yolk
  • Seasonings such as mirin, soy sauce, salt, and spices
  • powdered oils and fats such as lecithin and glycerin fatty acid esters
  • swelling agents such as baking powder.
  • a slurry was prepared by adding water to 160 g of starch so that the starch dry matter conversion mass concentration with respect to the slurry mass was 34% (dry starch weight/slurry weight). After the temperature of the resulting slurry was brought to 38° C., an aqueous sodium hypochlorite solution was added while stirring at 300 rpm so that the concentration by mass in terms of starch dry matter was 2.0%, and a 3% by mass aqueous sodium hydroxide solution was added. Add dropwise to pH 8.25.
  • an aqueous sodium hydroxide solution was added dropwise at appropriate times to maintain the pH within ⁇ 0.03 of the set value until the end of the reaction to obtain oxidized starch.
  • a small amount of the slurry was sampled and added dropwise to a saturated potassium iodide aqueous solution, and the reaction was terminated when the purple color ceased to appear (5 hours).
  • the slurry was neutralized to pH 6 by adding a 3% by mass sodium ascorbate solution, washed with water, dehydrated and dried to obtain oxidized pea starch.
  • the average molecular weight was measured using an HPLC unit manufactured by Tosoh Corporation (pump DP-8020, RI detector RS-8021, deaerator SD-8022).
  • a sample was pulverized and prepared to have an opening of 0.15 mm or less according to the JIS-Z8801-1 standard. This sample was suspended in the mobile phase to a concentration of 1 mg/mL, and the suspension was heated at 100° C. for 3 minutes to dissolve completely. Filtration was performed using a 0.45 ⁇ m filtration filter (manufactured by ADVANTEC, DISMIC-25HP PTFE 0.45 ⁇ m), and the filtrate was used as an analysis sample.
  • the viscosity was measured under the same conditions as above using slurries with a starch dry matter conversion mass concentration of 15% by mass and 30% by mass instead of the slurry with a starch dry matter conversion mass concentration of 10% by mass.
  • Method for producing fried chicken 1.
  • chicken meat chicken thigh meat was used and cut into pieces of about 25 g/piece. 2.1. and a pickling liquid having the composition described later were added to a tumbler (ESK-60 manufactured by VAKONA) and tumbling was performed at 5° C. for 90 minutes at a vacuum rate of 80%.
  • 4% by mass of dusting powder was added to the chicken after tumbling, and the chicken was sprinkled.
  • 20% by mass of batter was added to the chicken that had been dusted with flour, and the chicken was battered. 5.
  • the battered chicken was fried in canola oil at 170°C for 4 minutes. 6.
  • the chicken meat After frying, the chicken meat was arranged in a vat and frozen at -20°C together with the vat. Thereafter, the chicken meat was transferred to a zipper bag and stored frozen at -20°C for 3 days. 7. Four pieces of fried chicken three days after freezing were arranged on a paper plate and thawed by heating in a microwave oven (600 W) for 2 minutes to obtain fried chicken.
  • the pickling liquid was prepared by blending raw materials (ratios in parentheses) as follows.
  • High Trust [registered trademark] TC-500 manufactured by J-Oil Mills Co., Ltd.
  • TC-500 10% by mass
  • White sugar 4% by mass
  • Salt 4% by mass
  • Sodium glutamate 4% by mass
  • White pepper 0.16% by mass
  • Soy sauce (20% by mass) Ice cold water (60.44% by mass)
  • the dusting powder containing 60% by mass or more and 100% by mass or less of acid-treated pea starch has the effect of reducing the stickiness of the coating. % or more and 100% by mass or less, the effect is higher. It was also confirmed that the effect of the present invention can be obtained even if the composition of the batter is different.
  • Test Example 3 Evaluation with Batter 100 parts by mass of the composition for batter shown in Table 4 was mixed with 150 parts by mass of ice cold water to prepare a batter. Evaluation was performed in the same manner as in Test Example 1 except that the prepared batter was used instead of batter A and dusting powder was not used. Table 4 shows the results.
  • the batter containing the acid-treated pea starch has the effect of reducing the stickiness of the batter even in tempura.
  • the acid-treated pea starch of the batter composition content was 40% by mass or more and 80% by mass or less (content of acid-treated pea starch in the batter was 16% by mass or more and 32% by mass or less).
  • Method for producing curry bread 1.
  • the dough material was placed in a mixer bowl and mixed with a vertical mixer for bread (HPi-20M, manufactured by Kanto Kokoki Kogyo Co., Ltd.) at low speed for 2 minutes and medium speed for 5 minutes.
  • the dough was taken out from the mixer and fermented for 30 minutes at 27°C and a relative humidity of 80%.
  • the dough was divided into 50 g pieces, rolled into balls, and molded after 15 minutes of bench time.
  • 4. 30 g of curry filling (manufactured by Sonton Co., Ltd., trade name RN thick sweet onion curry) was wrapped. 5.
  • the batter shown in Table 8 was dipped into the dough of 4.
  • Raw bread crumbs were applied to the dough of 6.5. 7.
  • the raw breaded dough was leavened for 30-40 minutes at 38° C. and 50% relative humidity in a proofer. 8. After fermentation, oil (manufactured by J-Oil Mills Co., Ltd., product name: Super Canola Oil) heated to 180° C. was used for 2 minutes on one side, then turned over for 1 minute and 30 seconds (total of 3 minutes and 30 seconds). 9. After frying, it was left at room temperature for 5.5 hours and subjected to evaluation.
  • the dusting powder and batter composition of the present invention are not limited to the above-described embodiments and examples, and various modifications are possible within the scope that does not impair the effects of the invention.

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Abstract

[Problem] To provide: dusting flour and a composition for batter, with which it is possible to reduce the stickiness of the batter of deep-fried food, etc.; and a method for reducing the stickiness of batter. [Solution] Dusting flour contains one or two selected from the group consisting of acid-treated bean starch and oxidation-treated bean starch. Also, a method for reducing the stickiness of the batter of deep-fried food or food similar to deep-fried food comprises a step for attaching the dusting flour to the outside of the seeds.　In addition, a composition for batter contains an acid-treated bean starch having an average molecular weight of 15×103 to 400×103. Also, a method for reducing the stickiness of the batter of deep-fried food or food similar to deep-fried food comprises a step for attaching the batter containing the composition for batter to the outside of the seeds.

Description

打ち粉およびバッター用組成物Dusting and batter compositions
　本発明は、揚げ物および揚げ物様食品の打ち粉およびバッター用組成物に関し、より具体的には、酸処理マメ類澱粉および酸化処理マメ類澱粉からなる群から選ばれた一種又は二種を含有する打ち粉、および、酸処理マメ類澱粉を含有するバッター用組成物である。 The present invention relates to dusting and batter compositions for fried and fried-like foods, more specifically containing one or two selected from the group consisting of acid-treated legume starch and oxidized legume starch. A batter composition containing dusting powder and acid-treated legume starch.
　唐揚げ等のバッター用組成物の技術として、特許文献１（国際公開第２０２０／１１６２９９号）には、（Ａ）特定の澱粉粉状物、（Ｂ）酸化澱粉および酸処理澱粉からなる群から選択される１種または２種、（Ｃ）リン酸架橋タピオカ澱粉、を含有するバッターが開示されている。当該発明のバッターを使用することにより、加熱調理して得られた食品の外観および食感の経時劣化を抑制し、保存後再加熱した際にも、外観および衣の食感について好ましいできたて感のある食品を得ることができるとされている。しかしながら、酸処理マメ類澱粉または酸化処理マメ類澱粉を含有する打ち粉や酸処理マメ類澱粉を含有するバッターが、衣のねちゃつきを低減できることについての開示も示唆もない。 As a technique for batter compositions such as fried chicken, Patent Document 1 (International Publication No. 2020/116299) describes (A) a specific starch powder, (B) from the group consisting of oxidized starch and acid-treated starch A batter containing one or two selected (C) phosphate cross-linked tapioca starch is disclosed. By using the batter of the present invention, the appearance and texture of the food obtained by heat cooking is suppressed over time, and even when reheated after storage, the appearance and texture of the coating are preferable. It is said that a food with a feeling can be obtained. However, there is no disclosure or suggestion that the acid-treated legume starch or the dusting powder containing the oxidized legume starch or the batter containing the acid-treated legume starch can reduce the stickiness of the coating.
　また、特許文献２（国際公開第２０１５／１６２９７２号）には、酸処理アセチル化澱粉および酸処理ヒドロキシプロピル化澱粉からなる群から選択される一種以上を含有する、フライ食品用衣材が開示されている。しかしながら、酸処理のみの加工を施した、酸処理タピオカ澱粉は、段落００５７において、比較例５として例示されており、またさらに、酸処理マメ類澱粉および酸化処理マメ類澱粉が、衣のねちゃつきを低減できることについての開示も示唆もない。 In addition, Patent Document 2 (International Publication No. 2015/162972) discloses a coating material for fried food containing at least one selected from the group consisting of acid-treated acetylated starch and acid-treated hydroxypropylated starch. ing. However, the acid-treated tapioca starch, which was processed only by acid treatment, is exemplified as Comparative Example 5 in paragraph 0057, and furthermore, the acid-treated legume starch and the oxidized legume starch are There is no disclosure or suggestion that stickiness can be reduced.
国際公開第２０２０／１１６２９９号WO2020/116299 国際公開第２０１５／１６２９７２号WO2015/162972
　上述で述べたように、揚げ物および揚げ物様食品の衣のねちゃつきを低減する技術についての開示はなかった。 As mentioned above, there was no disclosure of technology for reducing the stickiness of the batter of fried food and fried food-like foods.
　そこで、本発明は、揚げ物等の衣のねちゃつきを低減できる、打ち粉およびバッター用組成物、ならびに、衣のねちゃつきを低減する方法を提供することにある。 Therefore, the present invention is to provide a composition for dusting flour and batter that can reduce the stickiness of batter such as fried foods, and a method for reducing the stickiness of batter.
　なお、本発明の衣のねちゃつきとは、衣の粉だまりのようなものを含み、衣と中具の間に水分を多く感じてねちゃねちゃと感じることであり、サクミ感や歯切れの良さとは異なるものである。 In addition, the stickiness of the clothes of the present invention includes things like powder accumulations in the clothes, and it means that a lot of moisture is felt between the clothes and the ingredients, and it feels sticky. It is different from the goodness of
　本発明者らは、上記目的を達成するために鋭意研究を重ねた結果、（１）酸処理マメ類澱粉および酸化処理マメ類澱粉からなる群から選ばれた一種又は二種を含有する、打ち粉、および、（２）平均分子量が１５×１０３以上４００×１０３以下である酸処理マメ類澱粉を含有する、バッター用組成物、が揚げ物等の衣のねちゃつきを低減できることを見出し、本発明を完成するに至った。 As a result of intensive studies to achieve the above object, the present inventors have found that (1) a beaten powder containing one or two selected from the group consisting of acid-treated legume starch and oxidized legume starch. It was found that a batter composition containing flour and (2) an acid-treated legume starch having an average molecular weight of 15×10 3 or more and 400×10 3 or less can reduce the stickiness of batter such as fried foods. , have completed the present invention.
　すなわち、本発明は、酸処理マメ類澱粉および酸化処理マメ類澱粉からなる群から選ばれた一種又は二種を含有する、打ち粉である。 That is, the present invention is a dusting powder containing one or two selected from the group consisting of acid-treated legume starch and oxidized legume starch.
　前記酸処理マメ類澱粉および酸化処理マメ類澱粉からなる群から選ばれた一種又は二種の含有量が１０質量％以上１００質量％以下であることが好ましい。 The content of one or two selected from the group consisting of acid-treated legume starch and oxidized legume starch is preferably 10% by mass or more and 100% by mass or less.
　前記酸処理マメ類澱粉の平均分子量および／または前記酸化処理マメ類澱粉の平均分子量が、１５×１０３以上８００×１０３以下であることが好ましい。 The average molecular weight of the acid-treated legume starch and/or the average molecular weight of the oxidized legume starch is preferably 15×10 3 or more and 800×10 3 or less.
　前記マメ類澱粉の原料が、エンドウ、緑豆およびレンズ豆からなる群から選ばれた一種又は二種以上であることが好ましい。 The raw material of the legume starch is preferably one or more selected from the group consisting of peas, mung beans and lentils.
　また、本発明は、前記打ち粉を種物の外側に付着させる工程を含む、揚げ物または揚げ物様食品の衣のねちゃつきを低減する方法である。 In addition, the present invention is a method for reducing the stickiness of batter of fried food or fried food-like food, including the step of attaching the dusting powder to the outside of the seed.
　また、本発明は、前記打ち粉を含む、揚げ物または揚げ物様食品である。 In addition, the present invention is a fried food or fried food-like food containing the dusting powder.
　また、本発明は、前記打ち粉を種物の外側に付着させる工程と、前記打ち粉が付着した種物の外側にバッターを付着させる工程と、前記バッターが付着した種物を加熱調理する工程と、を含む、揚げ物または揚げ物様食品の製造方法である。 Further, the present invention includes a step of attaching the dusting powder to the outside of the seeds, a step of attaching batter to the outside of the seeds to which the dusting powder has adhered, and a step of cooking the seeds to which the batter has adhered. and a method for producing a fried or fried-like food product.
　また、本発明は、平均分子量が１５×１０３以上４００×１０３以下である酸処理マメ類澱粉を含有する、バッター用組成物である。 The present invention also provides a batter composition containing acid-treated legume starch having an average molecular weight of 15×10 3 or more and 400×10 3 or less.
　前記酸処理マメ類澱粉の含有量が、１５質量％以上１００質量％以下であることが好ましい。 The content of the acid-treated legume starch is preferably 15% by mass or more and 100% by mass or less.
　前記マメ類澱粉の原料が、エンドウ、緑豆およびレンズ豆からなる群から選ばれた一種又は二種以上であることが好ましい。 The raw material of the legume starch is preferably one or more selected from the group consisting of peas, mung beans and lentils.
　また、本発明は、前記バッター用組成物を含むバッターを種物の外側に付着させる工程を含む、揚げ物または揚げ物様食品の衣のねちゃつきを低減する方法である。 The present invention also provides a method for reducing the stickiness of fried or fried-like food batter, comprising the step of attaching a batter containing the batter composition to the outside of seeds.
　また、本発明は、前記バッター用組成物を含む、バッターである。 The present invention also provides a batter containing the batter composition.
　また、本発明は、平均分子量が１５×１０３以上４００×１０３以下である酸処理マメ類澱粉を５質量％以上５０質量％以下含有する、バッターである。 The present invention also provides a batter containing 5% by mass or more and 50% by mass or less of acid-treated legume starch having an average molecular weight of 15×10 3 or more and 400×10 3 or less.
　また、本発明は、前記バッターを含む、揚げ物または揚げ物様食品である。 The present invention is also a fried food or fried food-like food containing the batter.
　また、本発明は、前記バッターを種物の外側に付着させる工程と、前記バッターが付着した種物を加熱調理する工程と、を含む、揚げ物または揚げ物様食品の製造方法である。 The present invention also provides a method for producing fried food or fried food-like food, comprising the steps of: attaching the batter to the outside of the seeds; and cooking the seeds to which the batter is attached.
　本発明によれば、酸処理マメ類澱粉および酸化処理マメ類澱粉からなる群から選ばれた一種又は二種を含有する、打ち粉を含む揚げ物等の衣のねちゃつきを低減することができる。また、本発明によれば、平均分子量が１５×１０３以上４００×１０３以下である酸処理マメ類澱粉を含有する、バッター用組成物を含む揚げ物等の衣のねちゃつきを低減することができる。 According to the present invention, it is possible to reduce the stickiness of coatings such as fried foods containing dusting powder containing one or two selected from the group consisting of acid-treated legume starch and oxidized legume starch. . Further, according to the present invention, it is possible to reduce stickiness of batter such as fried food containing a batter composition containing acid-treated legume starch having an average molecular weight of 15×10 3 or more and 400×10 3 or less. can be done.
　本発明の酸処理マメ類澱粉とは、マメ類澱粉を酸処理したものである。また、本発明の酸化処理マメ類澱粉とは、マメ類澱粉を酸化処理したものである。前記マメ類澱粉は未加工澱粉であり、つまり、アセチル化やヒドロキシプロピル化等の加工を施したものでない。また、前記マメ類澱粉は酸処理または酸化処理したのち、油脂加工してもよい（例えば、油脂加工酸処理マメ類澱粉や油脂加工酸化処理マメ類澱粉である）。 The acid-treated legume starch of the present invention is legume starch that has been acid-treated. The oxidized legume starch of the present invention is obtained by oxidizing legume starch. The legume starch is an unprocessed starch, that is, it has not undergone processing such as acetylation or hydroxypropylation. The legume starch may be acid-treated or oxidized and then processed with oil (eg, acid-treated legume starch or oxidized legume starch processed with oil or fat).
　前記酸処理は、通常、原料澱粉を塩酸や硫酸などを含む酸性水溶液に浸漬して、糊化開始温度以下でおこなう。酸性水溶液の酸は、特に限定されないが、塩酸および硫酸から選ばれた一種又は二種であることが好ましい。前記温度は、好ましくは５℃以上６５℃以下であり、より好ましくは２０℃以上６５℃以下であり、さらに好ましくは４０℃以上６０℃以下であり、さらにより好ましくは５０℃以上６０℃以下である。また、前記酸性水溶液のｐＨは、好ましくは０．１以上３以下であり、より好ましくは０．１５以上２以下であり、さらに好ましくは０．２以上１以下である。
　また、浸漬時間は、酸の濃度や酸性水溶液のｐＨ、温度により、適時、時間を選択すればよいが、本発明の打ち粉の場合、好ましくは０．５時間以上７２時間以下であり、より好ましくは１時間以上７２時間以下であり、さらに好ましくは１．５時間以上４８時間以下であり、さらにより好ましくは２時間以上４０時間以下であり、特に好ましくは３時間以上３０時間以下であり、最も好ましくは３時間以上２４時間以下である。また、本発明のバッター用組成物の場合、好ましくは２時間超７２時間以下であり、より好ましくは２．２時間以上７２時間以下であり、さらに好ましくは２．２時間以上４８時間以下であり、さらにより好ましくは２．５時間以上４０時間以下であり、特に好ましくは３時間以上３０時間以下であり、最も好ましくは３時間以上２４時間以下である。
　浸漬終了後、中和、水洗、ろ過、乾燥して、酸処理マメ類澱粉が得られる。水溶液に対する澱粉の割合の違いから、湿式酸処理澱粉および乾式の酸焙焼澱粉が存在するが、本実施形態ではそのいずれも使用できる。 The acid treatment is usually performed by immersing the raw material starch in an acidic aqueous solution containing hydrochloric acid, sulfuric acid, or the like, at a temperature not higher than the gelatinization initiation temperature. Although the acid in the acidic aqueous solution is not particularly limited, it is preferably one or two selected from hydrochloric acid and sulfuric acid. The temperature is preferably 5° C. or higher and 65° C. or lower, more preferably 20° C. or higher and 65° C. or lower, still more preferably 40° C. or higher and 60° C. or lower, still more preferably 50° C. or higher and 60° C. or lower. be. The pH of the acidic aqueous solution is preferably 0.1 or more and 3 or less, more preferably 0.15 or more and 2 or less, and still more preferably 0.2 or more and 1 or less.
In addition, the immersion time may be appropriately selected depending on the concentration of the acid, the pH of the acidic aqueous solution, and the temperature. preferably 1 hour or more and 72 hours or less, more preferably 1.5 hours or more and 48 hours or less, even more preferably 2 hours or more and 40 hours or less, particularly preferably 3 hours or more and 30 hours or less, Most preferably, it is 3 hours or more and 24 hours or less. In the case of the batter composition of the present invention, the time is preferably more than 2 hours and 72 hours or less, more preferably 2.2 hours or more and 72 hours or less, and still more preferably 2.2 hours or more and 48 hours or less. Still more preferably 2.5 hours or more and 40 hours or less, particularly preferably 3 hours or more and 30 hours or less, and most preferably 3 hours or more and 24 hours or less.
After completion of the immersion, the mixture is neutralized, washed with water, filtered and dried to obtain an acid-treated legume starch. There are wet acid-treated starch and dry acid-roasted starch due to the difference in the ratio of starch to the aqueous solution, and both of them can be used in the present embodiment.
　また、前記酸処理マメ類澱粉の粘度は、特に限定されないが、本発明の打ち粉の場合、前記酸処理マメ類澱粉の乾物換算質量濃度が１０質量％のスラリーの粘度は、好ましくは０ＲＶＵ以上１００ＲＶＵ以下であり、より好ましくは０ＲＶＵ以上８０ＲＶＵ以下であり、さらに好ましくは０ＲＶＵ以上５０ＲＶＵ以下であり、さらにより好ましくは０ＲＶＵ以上２５ＲＶＵ以下であり、特に好ましくは０ＲＶＵ以上１５ＲＶＵ以下であり、最も好ましくは０ＲＶＵ以上１２ＲＶＵ以下である。また、前記酸処理マメ類澱粉の乾物換算質量濃度が１５質量％のスラリーの粘度は、好ましくは１ＲＶＵ以上５００ＲＶＵ以下であり、より好ましくは１ＲＶＵ以上３００ＲＶＵ以下であり、さらに好ましくは４ＲＶＵ以上２００ＲＶＵ以下であり、さらにより好ましくは５ＲＶＵ以上１００ＲＶＵ以下であり、特に好ましくは５ＲＶＵ以上８０ＲＶＵ以下であり、最も好ましくは６ＲＶＵ以上６０ＲＶＵ以下である。またさらに、前記酸処理マメ類澱粉の乾物換算質量濃度が３０質量％のスラリーの粘度は、好ましくは２ＲＶＵ以上２０００ＲＶＵ以下であり、より好ましくは２ＲＶＵ以上１８００ＲＶＵ以下であり、さらに好ましくは５ＲＶＵ以上１８００ＲＶＵ以下であり、さらにより好ましくは１０ＲＶＵ以上１８００ＲＶＵ以下であり、特に好ましくは１５ＲＶＵ以上１６００ＲＶＵ以下であり、最も好ましくは２０ＲＶＵ以上１４００ＲＶＵ以下である。
　一方、本発明のバッター用組成物の場合、前記酸処理マメ類澱粉の乾物換算質量濃度が１０質量％のスラリーの粘度は、好ましくは０ＲＶＵ以上９．５ＲＶＵ以下であり、より好ましくは０ＲＶＵ以上８ＲＶＵ以下であり、さらに好ましくは０ＲＶＵ以上６ＲＶＵ以下であり、さらにより好ましくは０ＲＶＵ以上５ＲＶＵ以下であり、特に好ましくは０ＲＶＵ以上４ＲＶＵ以下である。また、前記酸処理マメ類澱粉の乾物換算質量濃度が１５質量％のスラリーの粘度は、好ましくは１ＲＶＵ以上３６ＲＶＵ以下であり、より好ましくは１ＲＶＵ以上３０ＲＶＵ以下であり、さらに好ましくは４ＲＶＵ以上３０ＲＶＵ以下であり、さらにより好ましくは５ＲＶＵ以上３０ＲＶＵ以下であり、特に好ましくは５ＲＶＵ以上２０ＲＶＵ以下であり、最も好ましくは６ＲＶＵ以上１５ＲＶＵ以下である。またさらに、前記酸処理マメ類澱粉の乾物換算質量濃度が３０質量％のスラリーの粘度は、好ましくは２ＲＶＵ以上１１００ＲＶＵ以下であり、より好ましくは２ＲＶＵ以上９００ＲＶＵ以下であり、さらに好ましくは５ＲＶＵ以上９００ＲＶＵ以下であり、さらにより好ましくは１０ＲＶＵ以上８００ＲＶＵ以下であり、特に好ましくは１５ＲＶＵ以上６００ＲＶＵ以下であり、最も好ましくは２０ＲＶＵ以上５００ＲＶＵ以下である。 In addition, the viscosity of the acid-treated legume starch is not particularly limited, but in the case of the dusting powder of the present invention, the viscosity of the slurry having a dry matter conversion mass concentration of 10% by mass of the acid-treated legume starch is preferably 0 RVU or more. 100 RVU or less, more preferably 0 RVU or more and 80 RVU or less, still more preferably 0 RVU or more and 50 RVU or less, even more preferably 0 RVU or more and 25 RVU or less, particularly preferably 0 RVU or more and 15 RVU or less, most preferably 0 RVU 12 RVU or less. In addition, the viscosity of the acid-treated legume starch having a dry matter equivalent mass concentration of 15% by mass preferably has a viscosity of 1 RVU or more and 500 RVU or less, more preferably 1 RVU or more and 300 RVU or less, and still more preferably 4 RVU or more and 200 RVU or less. more preferably 5 RVU or more and 100 RVU or less, particularly preferably 5 RVU or more and 80 RVU or less, and most preferably 6 RVU or more and 60 RVU or less. Furthermore, the viscosity of the acid-treated legume starch having a dry matter equivalent mass concentration of 30% by mass preferably has a viscosity of 2 RVU or more and 2000 RVU or less, more preferably 2 RVU or more and 1800 RVU or less, and still more preferably 5 RVU or more and 1800 RVU or less. , more preferably 10 RVU or more and 1800 RVU or less, particularly preferably 15 RVU or more and 1600 RVU or less, and most preferably 20 RVU or more and 1400 RVU or less.
On the other hand, in the case of the batter composition of the present invention, the viscosity of the acid-treated legume starch slurry having a dry matter equivalent mass concentration of 10% by mass is preferably 0 RVU or more and 9.5 RVU or less, more preferably 0 RVU or more and 8 RVU. or less, more preferably 0 RVU or more and 6 RVU or less, still more preferably 0 RVU or more and 5 RVU or less, and particularly preferably 0 RVU or more and 4 RVU or less. The viscosity of the acid-treated legume starch having a dry matter equivalent mass concentration of 15% by mass preferably has a viscosity of 1 RVU or more and 36 RVU or less, more preferably 1 RVU or more and 30 RVU or less, and still more preferably 4 RVU or more and 30 RVU or less. more preferably 5 RVU or more and 30 RVU or less, particularly preferably 5 RVU or more and 20 RVU or less, and most preferably 6 RVU or more and 15 RVU or less. Furthermore, the viscosity of the acid-treated legume starch having a dry matter equivalent mass concentration of 30% by mass preferably has a viscosity of 2 RVU or more and 1100 RVU or less, more preferably 2 RVU or more and 900 RVU or less, and still more preferably 5 RVU or more and 900 RVU or less. , more preferably 10 RVU or more and 800 RVU or less, particularly preferably 15 RVU or more and 600 RVU or less, and most preferably 20 RVU or more and 500 RVU or less.
　なお、本発明で記載されている粘度は、実施例に記載の測定方法で得られた粘度のことである。 The viscosity described in the present invention is the viscosity obtained by the measurement method described in the Examples.
　前記酸処理マメ類澱粉を打ち粉として使用する場合には、前記酸処理マメ類澱粉の平均分子量は、特に限定されないが、好ましくは１５×１０３以上８００×１０３以下であり、より好ましくは１５×１０３以上５００×１０３以下であり、さらに好ましくは２０×１０３以上４００×１０３以下であり、さらにより好ましくは２５×１０３以上３００×１０３以下であり、特に好ましくは２５×１０３以上２５０×１０３以下であり、最も好ましくは３０×１０３以上２００×１０３以下である。 When the acid-treated legume starch is used as dusting powder, the average molecular weight of the acid-treated legume starch is not particularly limited, but is preferably 15×10 3 or more and 800×10 3 or less, more preferably 15×10 3 or more and 500×10 3 or less, more preferably 20×10 3 or more and 400×10 3 or less, still more preferably 25×10 3 or more and 300×10 3 or less, particularly preferably 25 ×10 3 or more and 250×10 3 or less, most preferably 30×10 3 or more and 200×10 3 or less.
　また、前記酸処理マメ類澱粉をバッター用組成物として使用する場合には、前記酸処理マメ類澱粉の平均分子量は、１５×１０３以上４００×１０３以下であり、好ましくは２０×１０３以上３００×１０３以下であり、より好ましくは２５×１０３以上２５０×１０３以下であり、さらに好ましくは３０×１０３以上２５０×１０３以下であり、さらにより好ましくは４０×１０３以上２５０×１０３以下であり、特に好ましくは６０×１０３以上２００×１０３以下である。 When the acid-treated legume starch is used as a batter composition, the acid-treated legume starch has an average molecular weight of 15×10 3 or more and 400×10 3 or less, preferably 20×10 3 . 300×10 3 or less, more preferably 25×10 3 or more and 250×10 3 or less, still more preferably 30×10 3 or more and 250×10 3 or less, still more preferably 40×10 3 or more It is 250×10 3 or less, and particularly preferably 60×10 3 or more and 200×10 3 or less.
　なお、本発明で記載されている平均分子量は、実施例に記載した方法で測定された値である。 The average molecular weight described in the present invention is a value measured by the method described in Examples.
　前記酸化処理は、通常、原料澱粉と次亜塩素酸ナトリウムをアルカリ性溶液中で反応させる。前記反応は一般に知られる条件でおこなうことができ、具体的には、有効塩素濃度約１０％程度の次亜塩素酸ナトリウムを、好ましくはｐＨ８以上１１以下、より好ましくはｐＨ８以上１０以下、温度を、好ましくは３０℃以上６０℃以下、より好ましくは３５℃以上５５℃以下、に調製した原料澱粉懸濁液に滴下して、好ましくは０．５時間以上２４時間以下、より好ましくは２時間以上１０時間以下、さらに好ましくは２時間以上８時間以下で反応をおこなう。 In the oxidation treatment, raw material starch and sodium hypochlorite are usually reacted in an alkaline solution. The reaction can be carried out under generally known conditions. Specifically, sodium hypochlorite having an effective chlorine concentration of about 10%, preferably pH 8 or more and 11 or less, more preferably pH 8 or more and 10 or less, temperature , preferably 30 ° C. or higher and 60 ° C. or lower, more preferably 35 ° C. or higher and 55 ° C. or lower. The reaction is carried out for 10 hours or less, more preferably 2 hours or more and 8 hours or less.
　前記酸化処理マメ類澱粉の平均分子量は、特に限定されないが、好ましくは１５×１０３以上８００×１０３以下であり、より好ましくは１５×１０３以上５００×１０３以下であり、さらに好ましくは２０×１０３以上４００×１０３以下であり、さらにより好ましくは２５×１０３以上３００×１０３以下であり、特に好ましくは２５×１０３以上２５０×１０３以下であり、最も好ましくは３０×１０３以上２００×１０３以下である。 Although the average molecular weight of the oxidized legume starch is not particularly limited, it is preferably 15×10 3 or more and 800×10 3 or less, more preferably 15×10 3 or more and 500×10 3 or less, and still more preferably 20×10 3 or more and 400×10 3 or less, still more preferably 25×10 3 or more and 300×10 3 or less, particularly preferably 25×10 3 or more and 250×10 3 or less, most preferably 30 ×10 3 or more and 200×10 3 or less.
　また、前記酸化処理マメ類澱粉の乾物換算質量濃度が１０質量％のスラリーの粘度は、特に限定されないが、好ましくは１０ＲＶＵ以上２００ＲＶＵ以下であり、より好ましくは２０ＲＶＵ以上２００ＲＶＵ以下であり、さらに好ましくは２０ＲＶＵ以上１５０ＲＶＵ以下であり、さらにより好ましくは３０ＲＶＵ以上１００ＲＶＵ以下であり、特に好ましくは５０ＲＶＵ以上９０ＲＶＵ以下である。 In addition, the viscosity of the slurry having a dry matter equivalent mass concentration of 10% by mass of the oxidized legume starch is not particularly limited, but is preferably 10 RVU or more and 200 RVU or less, more preferably 20 RVU or more and 200 RVU or less, and still more preferably. It is 20 RVU or more and 150 RVU or less, more preferably 30 RVU or more and 100 RVU or less, and particularly preferably 50 RVU or more and 90 RVU or less.
　前記マメ類澱粉の原料は、マメ類であれば特に限定されないが、例えば、エンドウ、緑豆、レンズ豆（ヒラ豆）、インゲン豆、そら豆、アズキ、ササゲ等である。前記マメ類は、好ましくは、エンドウ、緑豆およびレンズ豆から選ばれた一種又は二種以上であり、より好ましくはエンドウである。また、前記マメ類澱粉のアミロース含量は、好ましくは２８％以上５５％以下であり、より好ましくは３０％以上５５％以下であり、さらに好ましくは３５％以上５０％以下であり、さらにより好ましくは３５％以上４７％以下であり、特に好ましくは３８％以上４５％以下である。 The raw materials for the legume starch are not particularly limited as long as they are legumes, but examples include peas, mung beans, lentils (lard beans), kidney beans, broad beans, adzuki beans, cowpeas, and the like. The legumes are preferably one or more selected from peas, mung beans and lentils, more preferably peas. In addition, the amylose content of the legume starch is preferably 28% or more and 55% or less, more preferably 30% or more and 55% or less, still more preferably 35% or more and 50% or less, still more preferably It is 35% or more and 47% or less, and particularly preferably 38% or more and 45% or less.
　本発明の打ち粉は、酸処理マメ類澱粉および酸化処理マメ類澱粉からなる群から選ばれた一種又は二種を含有し、好ましくは酸処理マメ類澱粉を含有する。また、前記酸処理マメ類澱粉および酸化処理マメ類澱粉からなる群から選ばれた一種又は二種の含有量は、好ましくは１０質量％以上１００質量％以下であり、より好ましくは４０質量％以上１００質量％以下であり、好ましくは５０質量％以上１００質量％以下であり、さらに好ましくは５５質量％以上１００質量％以下であり、さらにより好ましくは６０質量％以上１００質量％以下であり、特に好ましくは７０質量％以上１００質量％以下であり、最も好ましくは７５質量％以上１００質量％以下である。 The dusting powder of the present invention contains one or two selected from the group consisting of acid-treated legume starch and oxidized legume starch, preferably acid-treated legume starch. The content of one or two selected from the group consisting of acid-treated legume starch and oxidized legume starch is preferably 10% by mass or more and 100% by mass or less, more preferably 40% by mass or more. 100% by mass or less, preferably 50% by mass or more and 100% by mass or less, more preferably 55% by mass or more and 100% by mass or less, even more preferably 60% by mass or more and 100% by mass or less, especially It is preferably 70% by mass or more and 100% by mass or less, and most preferably 75% by mass or more and 100% by mass or less.
　本発明のバッター用組成物は酸処理マメ類澱粉を含有する。前記酸処理マメ類澱粉の含有量は、好ましくは１５質量％以上１００質量％以下であり、より好ましくは１５質量％以上９２質量％以下であり、さらに好ましくは２０質量％以上９２質量％以下であり、さらにより好ましくは２２質量％以上９０質量％以下であり、特に好ましくは２５質量％以上８５質量％以下であり、最も好ましくは２８質量％以上８２質量％以下である。 The batter composition of the present invention contains acid-treated legume starch. The content of the acid-treated legume starch is preferably 15% by mass or more and 100% by mass or less, more preferably 15% by mass or more and 92% by mass or less, and still more preferably 20% by mass or more and 92% by mass or less. more preferably 22% by mass or more and 90% by mass or less, particularly preferably 25% by mass or more and 85% by mass or less, and most preferably 28% by mass or more and 82% by mass or less.
　打ち粉とは、バッターと併用する衣材である。例えば、バッターを付着させる前の種物に打ち粉を使用する。通常、衣と種物が剥がれやすい種物に対して、打ち粉を使用することで、より効果的に衣と種物との剥がれを抑制することができる。 Dusting powder is a coating material that is used together with the batter. For example, using dusting on the seed prior to applying the batter. Normally, the peeling of the coating and the seeds can be suppressed more effectively by using dusting powder for the seeds which tend to separate from the coating.
　バッターは、揚げ物等の液状の衣材であり、種物に直接バッターを付着させることもあれば、打ち粉が付着した種物にバッターを付着させることもある。本発明のバッターの前記酸処理マメ類澱粉の含有量は、好ましくは５質量％以上５０質量％以下であり、より好ましくは５質量％以上４０質量％以下であり、さらに好ましくは８質量％以上４０質量％以下であり、さらにより好ましくは１０質量％以上３８質量％以下であり、特に好ましくは１０質量％以上３５質量％以下であり、最も好ましくは１１質量％以上３５質量％以下である。 Batter is a liquid coating material for deep-fried food, and it may be applied directly to the seeds, or may be applied to the seeds to which dusting powder has adhered. The content of the acid-treated legume starch in the batter of the present invention is preferably 5% by mass or more and 50% by mass or less, more preferably 5% by mass or more and 40% by mass or less, and still more preferably 8% by mass or more. It is 40 mass % or less, more preferably 10 mass % or more and 38 mass % or less, particularly preferably 10 mass % or more and 35 mass % or less, and most preferably 11 mass % or more and 35 mass % or less.
　本発明の打ち粉やバッターは、揚げ物または揚げ物様食品に好適であるが、好ましくは、揚げ物である。 The dusting or batter of the present invention is suitable for fried food or fried food-like food, preferably fried food.
　本発明の揚げ物は、特に限定されない。揚げ物は、通常、加熱された油脂組成物でフライ調理される。本発明の揚げ物は、衣を有する食品である。具体的には、唐揚げ、天ぷら、フリッター類、ポテトコロッケ、クリームコロッケ等のコロッケ類、豚カツ、メンチカツ、ビーフカツ、チキンカツ、ハムカツ；エビフライ、イカフライ等の水産物のフライ、カレーパン等が挙げられる。好ましくは、唐揚げ、カレーパン、豚カツおよび天ぷらから選ばれる一種又は二種以上であり、より好ましくは唐揚げである。 The fried food of the present invention is not particularly limited. Fried foods are usually fried in a heated fat composition. The fried food of the present invention is a coated food. Specific examples include fried chicken, tempura, fritters, potato croquettes, croquettes such as cream croquettes, pork cutlets, minced meat cutlets, beef cutlets, chicken cutlets, and ham cutlets; fried seafood such as fried shrimp and fried squid; and curry bread. Preferably, one or more selected from fried chicken, curry bread, pork cutlet and tempura, and more preferably fried chicken.
　また、本発明の揚げ物の種物の具体例として、豚肉、鶏肉、牛肉等の肉類、および食肉加工品；エビ、イカ、牡蠣、帆立貝等の貝類、アジ等の魚類、その他の魚介類、および水産練り製品等の水産加工品；ならびに野菜類等の青果物、パン生地などが挙げられる。また、肉類は、タンブリング、インジェクション等してもよく、好ましくはタンブリングをしたものである。 Specific examples of the seeds of the fried food of the present invention include meat such as pork, chicken and beef, and processed meat products; shellfish such as shrimp, squid, oysters and scallops, fish such as horse mackerel, other seafood, and Processed fishery products such as fish paste products; fruits and vegetables such as vegetables; and bread dough. Also, the meat may be tumbling, injection or the like, preferably tumbling.
　本発明の揚げ物様食品は、いわゆるノンフライ食品のことであり、具体例として、オーブンでの焼成やスチームでの加熱、等の加熱調理をして得られる食品を挙げることができる。本発明の揚げ物様食品の種物の具体例は、揚げ物で記載したものと同じである。 The fried food-like food of the present invention is a so-called non-fried food, and specific examples include foods obtained by cooking with heat such as baking in an oven or heating with steam. Specific examples of seeds for fried-like food products of the present invention are the same as those described for fried foods.
　本発明の揚げ物または揚げ物様食品は、調理後、保存流通する際には、常温、冷蔵、冷凍いずれの状態でもよいが、好ましくは冷蔵および冷凍のいずれか一種又は二種であり、より好ましくは冷凍である。なお、一次調理後、スーパー等の店舗や一般家庭で最終調理する揚げ物または揚げ物様食品も、本発明の揚げ物または揚げ物様食品に含まれる。また、本発明の揚げ物または揚げ物様食品は、調理後、そのまま喫食してもよいが、喫食時に、電子レンジ等で加熱してもよい。 After cooking, the fried food or fried food-like food of the present invention may be in any state of room temperature, refrigerated, or frozen when stored and distributed, preferably in one or two of refrigerated and frozen, more preferably Frozen. The fried food or fried food-like food to be finally cooked in stores such as supermarkets or general households after primary cooking is also included in the fried food or fried food-like food of the present invention. In addition, the fried food or fried food-like food of the present invention may be eaten as it is after cooking, or may be heated in a microwave oven or the like at the time of eating.
　本発明の打ち粉を用いた、揚げ物または揚げ物様食品の製造方法は、本発明の打ち粉を種物の外側に付着させる工程と、前記打ち粉が付着した種物の外側にバッターを付着させる工程と、前記バッターが付着した種物を加熱調理する工程と、を含む、製造方法であるが、付着の方法等は、特に限定されるものでなく、当業者が通常おこなう方法で実施することができる。
　また、本発明の打ち粉を用いた、揚げ物または揚げ物様食品の衣のねちゃつきを低減する方法は、本発明の打ち粉を種物の外側に付着させる工程を含む、方法であるが、付着の方法は、特に限定されるものでなく、当業者が通常おこなう方法で実施することができる。 The method for producing fried food or fried food-like food using the dusting powder of the present invention includes the steps of attaching the dusting powder of the present invention to the outside of the seeds, and attaching the batter to the outside of the seeds to which the dusting powder has adhered. and a step of heating and cooking the seeds to which the batter has adhered. can be done.
In addition, the method for reducing the stickiness of the batter of fried or fried food-like foods using the dusting powder of the present invention is a method comprising the step of attaching the dusting powder of the present invention to the outside of the seeds, The method of attachment is not particularly limited, and a method commonly used by those skilled in the art can be used.
　また、本発明のバッターを用いた、揚げ物または揚げ物様食品の製造方法は、本発明のバッターを種物の外側に付着させる工程と、前記バッターが付着した種物を加熱調理する工程と、を含む、製造方法であるが、付着の方法等は、特に限定されるものでなく、当業者が通常おこなう方法で実施することができる。また、前記種物には、打ち粉が付着した種物も含まれる。
　また、本発明のバッター用組成物を用いた、揚げ物または揚げ物様食品の衣のねちゃつきを低減する方法は、本発明のバッター用組成物を含むバッターを種物の外側に付着させる工程を含む、方法であるが、付着の方法は、特に限定されるものでなく、当業者が通常おこなう方法で実施することができる。 Further, a method for producing fried food or fried food-like food using the batter of the present invention comprises the steps of: attaching the batter of the present invention to the outside of seeds; and cooking the seeds to which the batter is attached. However, the method of attachment and the like are not particularly limited, and can be carried out by methods commonly used by those skilled in the art. Further, the seeds include seeds to which dusting powder is attached.
In addition, the method for reducing the stickiness of the batter of fried or fried food-like foods using the batter composition of the present invention comprises the step of attaching a batter containing the batter composition of the present invention to the outside of seeds. However, the method of attachment is not particularly limited, and can be carried out by a method commonly used by those skilled in the art.
　本発明の打ち粉およびバッター用組成物は、本発明の実施形態における酸処理マメ類澱粉や酸化処理マメ類澱粉以外の成分を含んでもよい。他の成分として、たとえばコーンスターチ、リン酸架橋タピオカ澱粉等、本発明の実施形態における酸処理マメ類澱粉や酸化処理マメ類澱粉以外の澱粉類（好ましくはリン酸架橋タピオカ澱粉を含む）；キサンタンガム等の上記以外の多糖類やその他の粘度調整剤；小麦粉、米粉、コーンフラワー等の穀粉；大豆タンパク質、乳蛋白、卵白、卵黄等の蛋白質；みりん、しょうゆ、食塩、香辛料等の調味料；動植物油脂、粉末油脂等の油脂類；レシチン、グリセリン脂肪酸エステル等の乳化剤；およびベーキングパウダー等の膨張剤が挙げられる。 The dusting powder and batter composition of the present invention may contain components other than the acid-treated legume starch and the oxidized legume starch in the embodiment of the present invention. Other ingredients include, for example, cornstarch, phosphate-crosslinked tapioca starch, starches other than the acid-treated legume starch and oxidized legume starch in the embodiments of the present invention (preferably including phosphate-crosslinked tapioca starch); xanthan gum, etc. Polysaccharides and other viscosity modifiers other than the above; Grain flour such as wheat flour, rice flour, and corn flour; Proteins such as soybean protein, milk protein, egg white, and egg yolk; Seasonings such as mirin, soy sauce, salt, and spices; , powdered oils and fats; emulsifiers such as lecithin and glycerin fatty acid esters; and swelling agents such as baking powder.
　以下、実施例を挙げて本発明を更に具体的に説明するが、本発明はこれらの実施例に限定されるものではない。なお、試験に使用した澱粉等は、以下のとおりである。 The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples. In addition, the starch etc. which were used for the test are as follows.
＜マメ類澱粉＞
　エンドウ澱粉（アミロース含量　４１％、Ｐｕｒｉｓ社製） <Bean starch>
Pea starch (amylose content 41%, manufactured by Puris)
＜その他の原料＞
　酸処理ワキシーコーン澱粉（ジェルコール［登録商標］Ｒ－１００、株式会社Ｊ－オイルミルズ製）
　ＳＰ－３（ジェルコール［登録商標］ＳＰ－３（酸化タピオカ澱粉）、株式会社Ｊ－オイルミルズ製）
　ＴＰ－４Ｗ（アクトボディー［登録商標］ＴＰ－４Ｗ（リン酸架橋タピオカ澱粉）、株式会社Ｊ－オイルミルズ製）
　薄力粉（フラワー、日清製粉株式会社製）
　ネオトラスト［登録商標］Ｗ－６００（株式会社Ｊ－オイルミルズ製）
　コーンスターチ（株式会社Ｊ－オイルミルズ製） <Other raw materials>
Acid-treated waxy corn starch (Jelcol [registered trademark] R-100, manufactured by J-Oil Mills Co., Ltd.)
SP-3 (Jelcol [registered trademark] SP-3 (oxidized tapioca starch), manufactured by J-Oil Mills Co., Ltd.)
TP-4W (Actobody [registered trademark] TP-4W (phosphoric acid cross-linked tapioca starch), manufactured by J-Oil Mills Co., Ltd.)
Soft flour (flour, manufactured by Nisshin Flour Milling Co., Ltd.)
Neotrust [registered trademark] W-600 (manufactured by J-Oil Mills Co., Ltd.)
Cornstarch (manufactured by J-Oil Mills Co., Ltd.)
（酸処理エンドウ澱粉の調製１）
　３５質量％のエンドウ澱粉の水分散液４８０質量部に３５質量％塩酸を２０質量部添加した（塩酸濃度１．４％、ｐＨ０．２）。５３℃で１１時間、攪拌しながら酸処理をおこなった。酸処理後、ｐＨが６．５になる様に消石灰を用いて中和した。その後、水洗し、乾燥をおこない、酸処理エンドウ澱粉Ａを得た。 (Preparation of acid-treated pea starch 1)
20 parts by mass of 35% by mass hydrochloric acid was added to 480 parts by mass of a 35% by mass water dispersion of pea starch (hydrochloric acid concentration: 1.4%, pH: 0.2). Acid treatment was performed at 53° C. for 11 hours while stirring. After the acid treatment, it was neutralized with slaked lime so as to have a pH of 6.5. Then, it was washed with water and dried to obtain an acid-treated pea starch A.
（酸処理エンドウ澱粉の調製２）
　４０質量％のエンドウ澱粉の水分散液３６１質量部に２０質量％塩酸を２０質量部添加した（塩酸濃度１．０％、ｐＨ０．８）。５５℃で６時間、４時間および２時間、攪拌しながら酸処理をおこなった。酸処理後、ｐＨが６．５になる様に消石灰を用いて中和した。その後、水洗し、乾燥をおこない、酸処理エンドウ澱粉Ｂ、ＣおよびＤを得た。 (Preparation of acid-treated pea starch 2)
20 parts by mass of 20% by mass hydrochloric acid was added to 361 parts by mass of a 40% by mass water dispersion of pea starch (hydrochloric acid concentration: 1.0%, pH: 0.8). Acid treatment was carried out with stirring at 55° C. for 6 hours, 4 hours and 2 hours. After the acid treatment, it was neutralized with slaked lime so as to have a pH of 6.5. Then, it was washed with water and dried to obtain acid-treated pea starches B, C and D.
（酸処理タピオカ澱粉の調製）
　３５質量％のタピオカ澱粉の水分散液１１４質量部に１５質量％塩酸を１０質量部添加した（塩酸濃度１．２％、ｐＨ０．３）。４５℃で８時間、攪拌しながら酸処理をおこなった。酸処理後、ｐＨが６．５になる様に３質量％水酸化ナトリウムを用いて中和した。その後、水洗し、乾燥をおこない、酸処理タピオカ澱粉を得た。 (Preparation of acid-treated tapioca starch)
10 parts by mass of 15% by mass hydrochloric acid was added to 114 parts by mass of an aqueous dispersion of 35% by mass tapioca starch (hydrochloric acid concentration: 1.2%, pH: 0.3). Acid treatment was performed at 45° C. for 8 hours while stirring. After acid treatment, it was neutralized with 3 mass % sodium hydroxide so that the pH was 6.5. Then, it was washed with water and dried to obtain an acid-treated tapioca starch.
（酸化処理エンドウ澱粉の調製）
　５００ｍＬセパラブルフラスコに、エンドウ澱粉を用い、澱粉１６０ｇにスラリー質量に対する澱粉乾物換算質量濃度が３４％（ｄｒｙ　ｓｔａｒｃｈ　ｗｅｉｇｈｔ／ｓｌｕｒｒｙ　ｗｅｉｇｈｔ）となるよう水を加えたスラリーを調製した。
　得られたスラリーの温度を３８℃にした後、３００ｒｐｍで撹拌しながら次亜塩素酸ナトリウム水溶液を澱粉乾物換算質量濃度で２．０％となるように投入し、３質量％水酸化ナトリウム水溶液を滴下して、ｐＨ８．２５にした。
　その後、適時水酸化ナトリウム水溶液を滴下して、反応終了までｐＨを設定値±０．０３以内に維持し、酸化澱粉を得た。反応終了は、スラリーを少量サンプリングして飽和ヨウ化カリウム水溶液に滴下し、紫色を呈しなくなった時点とした（５時間）。
　反応終了を確認後、スラリーに３質量％アスコルビン酸Ｎａ溶液を添加してｐＨ６まで中和し、水洗、脱水したのち乾燥させ、酸化処理エンドウ澱粉を得た。 (Preparation of oxidized pea starch)
Using pea starch in a 500 mL separable flask, a slurry was prepared by adding water to 160 g of starch so that the starch dry matter conversion mass concentration with respect to the slurry mass was 34% (dry starch weight/slurry weight).
After the temperature of the resulting slurry was brought to 38° C., an aqueous sodium hypochlorite solution was added while stirring at 300 rpm so that the concentration by mass in terms of starch dry matter was 2.0%, and a 3% by mass aqueous sodium hydroxide solution was added. Add dropwise to pH 8.25.
Thereafter, an aqueous sodium hydroxide solution was added dropwise at appropriate times to maintain the pH within ±0.03 of the set value until the end of the reaction to obtain oxidized starch. A small amount of the slurry was sampled and added dropwise to a saturated potassium iodide aqueous solution, and the reaction was terminated when the purple color ceased to appear (5 hours).
After confirming the completion of the reaction, the slurry was neutralized to pH 6 by adding a 3% by mass sodium ascorbate solution, washed with water, dehydrated and dried to obtain oxidized pea starch.
（油脂加工した酸処理エンドウ澱粉Ａの調製）
　酸処理エンドウ澱粉Ａ　１００質量部にハイリノールサフラワー油（ヨウ素価１５０）０．１質量部、脱脂大豆粉（ニッカミルキー［登録商標］Ｓ、株式会社Ｊ－オイルミルズ製）１部を混合機（スーパーミキサー、株式会社カワタ製）で２０００ｒｐｍ、３分間混合し、均一になった混合物（水分含量１２．５質量％）を得た。この混合物を棚段式乾燥機にて、７０℃１４日間加熱し、油脂加工した酸処理エンドウ澱粉Ａを得た。 (Preparation of oil-processed acid-treated pea starch A)
100 parts by mass of acid-treated pea starch A, 0.1 part by mass of high linoleic safflower oil (iodine value 150), and 1 part of defatted soybean flour (Nikka Milky [registered trademark] S, manufactured by J-Oil Mills Co., Ltd.) are blended. (Super Mixer, manufactured by Kawata Co., Ltd.) at 2000 rpm for 3 minutes to obtain a homogeneous mixture (water content: 12.5% by mass). This mixture was heated at 70° C. for 14 days in a tray dryer to obtain an acid-treated pea starch A processed with oil.
　上記で調製された酸処理澱粉、酸化処理澱粉および処理前の澱粉等の平均分子量ならびに粘度を測定した。結果を表１に示す。 The average molecular weights and viscosities of the acid-treated starch, oxidized starch, and starch before treatment prepared above were measured. Table 1 shows the results.
（平均分子量の測定方法）
　平均分子量の測定は、東ソー株式会社製ＨＰＬＣユニットを使用しておこなった（ポンプＤＰ－８０２０、ＲＩ検出器ＲＳ－８０２１、脱気装置ＳＤ－８０２２）。
（１）試料を粉砕し、ＪＩＳ－Ｚ８８０１－１規格における目開き０．１５ｍｍ以下に調製した。この試料を移動相に１ｍｇ／ｍＬとなるように懸濁し、懸濁液を１００℃３分間加熱して完全に溶解した。０．４５μｍろ過フィルター（ＡＤＶＡＮＴＥＣ社製、ＤＩＳＭＩＣ－２５ＨＰ　ＰＴＦＥ　０．４５μｍ）を用いてろ過を行い、ろ液を分析試料とした。
（２）以下の分析条件で分子量を測定した。
カラム：ＴＳＫｇｅｌ　α－Ｍ（７．８ｍｍ内径、３０ｃｍ）（東ソー株式会社製）２本
流速：０．５ｍＬ／ｍｉｎ
移動相：５ｍＭ　ＮａＮＯ３含有９０％（ｖ／ｖ）ジメチルスルホキシド溶液
カラム温度：４０℃
分析量：０．２ｍＬ
（３）検出器データを、ソフトウェア（マルチステーションＧＰＣ－８０２０ｍｏｄｅｌＩＩデータ収集ｖｅｒ５．７０、東ソー株式会社製）にて収集し、平均分子量を計算した。
　検量線には、分子量既知のプルラン（昭和電工株式会社製、Ｓｈｏｄｅｘ　Ｓｔａｎｄａｒｄ　Ｐ－８２）を使用した。 (Method for measuring average molecular weight)
The average molecular weight was measured using an HPLC unit manufactured by Tosoh Corporation (pump DP-8020, RI detector RS-8021, deaerator SD-8022).
(1) A sample was pulverized and prepared to have an opening of 0.15 mm or less according to the JIS-Z8801-1 standard. This sample was suspended in the mobile phase to a concentration of 1 mg/mL, and the suspension was heated at 100° C. for 3 minutes to dissolve completely. Filtration was performed using a 0.45 μm filtration filter (manufactured by ADVANTEC, DISMIC-25HP PTFE 0.45 μm), and the filtrate was used as an analysis sample.
(2) The molecular weight was measured under the following analysis conditions.
Column: TSKgel α-M (7.8 mm inner diameter, 30 cm) (manufactured by Tosoh Corporation) 2 Flow rate: 0.5 mL / min
Mobile phase: 90% (v/v) dimethylsulfoxide solution containing 5 mM NaNO3 Column temperature: 40°C
Analysis volume: 0.2 mL
(3) Detector data was collected with software (Multi Station GPC-8020 model II data collection ver 5.70, manufactured by Tosoh Corporation) to calculate the average molecular weight.
For the calibration curve, pullulan with a known molecular weight (Shodex Standard P-82, manufactured by Showa Denko KK) was used.
（澱粉の粘度の測定方法）
（１）専用のアルミニウム容器に水分測定済の澱粉と水とを混合し、澱粉の乾物換算質量濃度が１０質量％のスラリーを調製した。上記アルミニウム容器に専用のパドルを入れ、ラピッドビスコアナライザー（Ｒａｐｉｄ　Ｖｉｓｃｏ　Ａｎａｌｙｚｅｒ：ＲＶＡ：型番ＲＶＡ－４、ペルテン社製）にセットした。
（２）１６０ｒｐｍでの撹拌下で粘度を測定しながら、４０℃で１分間維持し、その後、４０℃から９５℃まで６℃／分の速度で加熱した。
（３）９５℃を５分間維持した後、５０℃まで６℃／分で冷却した。
（４）９５℃まで加熱した時の最高粘度である粘度（ＲＶＵ）を読み取り、粘度を測定した。 (Method for measuring viscosity of starch)
(1) Starch and water whose water content had been measured were mixed in a dedicated aluminum container to prepare a slurry having a starch dry matter-equivalent mass concentration of 10% by mass. A dedicated paddle was placed in the aluminum container, and set in a Rapid Visco Analyzer (RVA: model number RVA-4, manufactured by Pelten).
(2) Viscosity was measured under stirring at 160 rpm, maintained at 40°C for 1 minute, then heated from 40°C to 95°C at a rate of 6°C/min.
(3) After maintaining 95°C for 5 minutes, it was cooled to 50°C at 6°C/min.
(4) Viscosity was measured by reading the maximum viscosity (RVU) when heated to 95°C.
　また、澱粉の乾物換算質量濃度が１０質量％のスラリーに代えて、１５質量％および３０質量％のスラリーを用いて、上記と同じ条件で、粘度を測定した。 In addition, the viscosity was measured under the same conditions as above using slurries with a starch dry matter conversion mass concentration of 15% by mass and 30% by mass instead of the slurry with a starch dry matter conversion mass concentration of 10% by mass.
Figure JPOXMLDOC01-appb-T000001
Figure JPOXMLDOC01-appb-T000001
　［試験例１］　酸処理エンドウ澱粉等の評価
　表２に記載の打ち粉を用いて、以下の手順で唐揚げを製造した。得られた唐揚げを専門パネラー３名で喫食し、以下の評価基準で合議の上、評価をした。結果を表２に示す。なお、比較例２－１は打ち粉を使用していないものである。また、バッターは以下の組成のもの（バッターＡ）を使用した。
 
（バッターＡ）
ネオトラスト［登録商標］Ｗ－６００（２０質量部）
ＴＰ－４Ｗ（３０質量部）
ＳＰ－３（２０質量部）
薄力粉（３０質量部）
氷冷水（１６０質量部）
  [Test Example 1] Evaluation of acid-treated pea starch, etc. Using the dusting powder shown in Table 2, fried chicken was produced in the following procedure. The obtained fried chicken was eaten by three expert panelists, and evaluated after consultation according to the following evaluation criteria. Table 2 shows the results. Comparative Example 2-1 does not use dusting powder. Also, the batter used had the following composition (batter A).

(Batter A)
Neotrust [registered trademark] W-600 (20 parts by mass)
TP-4W (30 parts by mass)
SP-3 (20 parts by mass)
Soft flour (30 parts by mass)
Ice cold water (160 parts by mass)
（評価基準：衣のねちゃつき）
　５：ほとんど、あるいは、全く感じない
　４：わずかに感じる
　３：少し感じる
　２：かなり感じる
　１：強く感じる
  (Evaluation criteria: stickiness of clothes)
5: Rarely or not at all 4: Slightly 3: Slightly 2: Significantly 1: Strongly
（唐揚げの製造方法）
１．鶏肉として、鶏モモ肉を使用し、約２５ｇ／個にカットした。
２．１．の鶏肉と、後述する組成のピックル液を、タンブラー（ＶＡＫＯＮＡ社製、ＥＳＫ－６０）に加え、５℃、９０分間、真空率８０％でタンブリングをおこなった。
３．タンブリング後の鶏肉に、打ち粉を鶏肉に対して４質量％添加し、まぶした。
４．打ち粉をまぶした鶏肉に、バッターを鶏肉に対し２０質量％添加し、バッタリングした。
５．バッタリング後の鶏肉を、キャノーラ油中で１７０℃、４分、油ちょうした。
６．油ちょう後の鶏肉をバットにならべ、バットごと－２０℃にて冷凍し、その後、鶏肉をチャック袋に移して－２０℃にて３日間冷凍保存した。
７．冷凍３日後の唐揚げ４個を紙皿に並べ、電子レンジ（６００Ｗ）で２分間加熱解凍し、唐揚げを得た。 (Method for producing fried chicken)
1. As the chicken meat, chicken thigh meat was used and cut into pieces of about 25 g/piece.
2.1. and a pickling liquid having the composition described later were added to a tumbler (ESK-60 manufactured by VAKONA) and tumbling was performed at 5° C. for 90 minutes at a vacuum rate of 80%.
3. 4% by mass of dusting powder was added to the chicken after tumbling, and the chicken was sprinkled.
4. 20% by mass of batter was added to the chicken that had been dusted with flour, and the chicken was battered.
5. The battered chicken was fried in canola oil at 170°C for 4 minutes.
6. After frying, the chicken meat was arranged in a vat and frozen at -20°C together with the vat. Thereafter, the chicken meat was transferred to a zipper bag and stored frozen at -20°C for 3 days.
7. Four pieces of fried chicken three days after freezing were arranged on a paper plate and thawed by heating in a microwave oven (600 W) for 2 minutes to obtain fried chicken.
（ピックル液の組成）
ピックル液は、以下のように原材料（カッコ内は配合率）を配合して、調製した。
 
ハイトラスト［登録商標］ＴＣ－５００（株式会社Ｊ－オイルミルズ製）（１０質量％）
上白糖（４質量％）
食塩（４質量％）
グルタミン酸Ｎａ（１．４質量％）
白コショウ（０．１６質量％）
醤油（２０質量％）
氷冷水（６０．４４質量％）
  (Composition of pickling liquid)
The pickling liquid was prepared by blending raw materials (ratios in parentheses) as follows.

High Trust [registered trademark] TC-500 (manufactured by J-Oil Mills Co., Ltd.) (10% by mass)
White sugar (4% by mass)
Salt (4% by mass)
Sodium glutamate (1.4% by mass)
White pepper (0.16% by mass)
Soy sauce (20% by mass)
Ice cold water (60.44% by mass)
Figure JPOXMLDOC01-appb-T000002
Figure JPOXMLDOC01-appb-T000002
　表２に示したように、酸処理エンドウ澱粉、酸化処理エンドウ澱粉において、唐揚げの衣のねちゃつきを低減する効果があることがわかった。また、油脂加工した酸処理エンドウ澱粉においてもその効果があることがわかった。一方、他の澱粉を酸処理した場合には、衣のねちゃつきを低減することができず、特に驚くべきことは、酸処理ワキシーコーン澱粉や酸処理タピオカ澱粉は、平均分子量、粘度共に、酸処理エンドウ澱粉Ａや酸処理エンドウ澱粉Ｂの性状に近いにも関わらず、本発明の効果が得られていないことである。また、酸処理前のエンドウ澱粉においても、効果がないことが確認された。
　したがって、酸処理エンドウ澱粉などの酸処理澱粉及び酸化処理エンドウ澱粉などの酸化処理澱粉は、揚げ物の衣のねちゃつきを低減する作用効果を有することが明らかである。 As shown in Table 2, it was found that the acid-treated pea starch and the oxidized pea starch were effective in reducing the stickiness of fried chicken batter. It was also found that acid-treated pea starch processed with fats and oils has the same effect. On the other hand, when other starches are acid-treated, the stickiness of the coating cannot be reduced, and what is particularly surprising is that the acid-treated waxy corn starch and the acid-treated tapioca starch both have an average molecular weight and viscosity of Although the properties of acid-treated pea starch A and acid-treated pea starch B are close to each other, the effect of the present invention is not obtained. It was also confirmed that pea starch before acid treatment had no effect.
Therefore, it is clear that acid-treated starch such as acid-treated pea starch and oxidized starch such as oxidized pea starch have the effect of reducing the stickiness of fried food batter.
　［試験例２］　配合量の評価
　表３に記載の打ち粉を用いて、以下のバッターＢをバッターＡに代えて使用したことを除き、試験例１と同じ方法で、評価した。結果を表３に示す。
 
（バッターＢ）
薄力粉（１００質量部）
氷冷水（１５０質量部）
  [Test Example 2] Evaluation of Blending Amount Evaluation was performed in the same manner as in Test Example 1 except that the dusting powder shown in Table 3 was used in place of Batter A below with Batter B. Table 3 shows the results.

(Batter B)
Soft flour (100 parts by mass)
Ice cold water (150 parts by mass)
Figure JPOXMLDOC01-appb-T000003
Figure JPOXMLDOC01-appb-T000003
　表３に示したように、酸処理エンドウ澱粉を６０質量％以上１００質量％以下配合した打ち粉において、衣のねちゃつきを低減する効果があることを確認でき、酸処理エンドウ澱粉を８０質量％以上１００質量％以下配合することでより効果が高いことがわかった。
　また、バッター組成が異なっても、本発明の効果が得られることも確認できた。 As shown in Table 3, it can be confirmed that the dusting powder containing 60% by mass or more and 100% by mass or less of acid-treated pea starch has the effect of reducing the stickiness of the coating. % or more and 100% by mass or less, the effect is higher.
It was also confirmed that the effect of the present invention can be obtained even if the composition of the batter is different.
［試験例３］　　バッターでの評価
　表４に記載のバッター用組成物１００質量部に氷冷水１５０質量部を混合し、バッターを調製した。調製したバッターをバッターＡに代えて使用したこと、また、打ち粉を使用しないこと、を除き、試験例１と同じ方法で、評価した。結果を表４に示す。 [Test Example 3] Evaluation with Batter 100 parts by mass of the composition for batter shown in Table 4 was mixed with 150 parts by mass of ice cold water to prepare a batter. Evaluation was performed in the same manner as in Test Example 1 except that the prepared batter was used instead of batter A and dusting powder was not used. Table 4 shows the results.
Figure JPOXMLDOC01-appb-T000004
Figure JPOXMLDOC01-appb-T000004
　表４に示したように、平均分子量が３５．３×１０３以上１４８×１０３以下の酸処理エンドウ澱粉において、衣のねちゃつきを低減できることがわかった。一方、酸化処理エンドウ澱粉や酸化タピオカ澱粉では、衣のねちゃつきの低減が低かった。従って、酸処理という特定の処理が必須であることが確認できた。
　したがって、平均分子量が３５．３×１０３以上１４８×１０３以下である、酸処理エンドウ澱粉などの酸処理澱粉は、揚げ物の衣のねちゃつきを低減する作用効果を有することが明らかである。 As shown in Table 4, it was found that the acid-treated pea starch having an average molecular weight of 35.3×10 3 or more and 148×10 3 or less could reduce stickiness of the coating. On the other hand, with oxidized pea starch and oxidized tapioca starch, the reduction in the stickiness of the coating was low. Therefore, it was confirmed that a specific treatment called acid treatment was essential.
Therefore, it is clear that an acid-treated starch such as an acid-treated pea starch having an average molecular weight of 35.3×10 3 or more and 148×10 3 or less has the effect of reducing the stickiness of fried food batter. .
［試験例４］　　配合量の評価
　表５に記載のバッター用組成物１００質量部に氷冷水１５０質量部を混合し、バッターを調製した。調製したバッターを用いて、試験例３と同じ方法で、評価した。結果を表５に示す。 [Test Example 4] Evaluation of Blending Amount 100 parts by mass of the batter composition shown in Table 5 was mixed with 150 parts by mass of ice-cold water to prepare a batter. Evaluation was performed in the same manner as in Test Example 3 using the prepared batter. Table 5 shows the results.
Figure JPOXMLDOC01-appb-T000005
Figure JPOXMLDOC01-appb-T000005
　表５に示したように、バッター用組成物の酸処理エンドウ澱粉の含有量が２０質量％以上８０質量％以下（バッターの酸処理エンドウ澱粉の含有量が８質量％以上３２質量％以下）において、衣のねちゃつきを低減する効果を確認することができ、４０質量％以上８０質量％以下（バッターの酸処理エンドウ澱粉の含有量が１６質量％以上３２質量％以下）でその効果が高かった。 As shown in Table 5, when the content of the acid-treated pea starch in the batter composition is 20% by mass or more and 80% by mass or less (the content of the acid-treated pea starch in the batter is 8% by mass or more and 32% by mass or less) , The effect of reducing the stickiness of the clothes can be confirmed, and the effect is high at 40% by mass or more and 80% by mass or less (the content of acid-treated pea starch in the batter is 16% by mass or more and 32% by mass or less). rice field.
　［試験例５］　　天ぷらでの評価１
　解凍した尾付きのばしエビ（約１３ｇ／１尾）に、表６に記載の打ち粉をエビ１００質量部に対し約３質量部まぶした。
　打ち粉をまぶしたエビにバッター（薄力粉１００質量部に氷冷水１５０質量部を混合した液）を付け、キャノーラ油で１７０℃、３分間揚げてエビの天ぷらを得た。得られた天ぷらを室温で２時間放置した後、専門パネラー３名で喫食し、試験例１と同じ評価基準で合議の上、評価をした。結果を表６に示す。 [Test Example 5] Evaluation 1 for tempura
About 3 parts by mass of the dusting powder shown in Table 6 was sprinkled on 100 parts by mass of the shrimp to the thawed elongated shrimp with tail (about 13 g/1 fish).
Batter (liquid mixture of 100 parts by mass of soft flour and 150 parts by mass of ice-cold water) was applied to the flour-coated shrimp and fried in canola oil at 170°C for 3 minutes to obtain shrimp tempura. After the obtained tempura was left at room temperature for 2 hours, it was eaten by 3 expert panelists, and evaluated after discussion based on the same evaluation criteria as in Test Example 1. Table 6 shows the results.
Figure JPOXMLDOC01-appb-T000006
Figure JPOXMLDOC01-appb-T000006
　表６に示したように、酸処理エンドウ澱粉を含む打ち粉が、天ぷらにおいても衣のねちゃつきを低減する効果を有することを確認できた。 As shown in Table 6, it was confirmed that the dusting powder containing acid-treated pea starch had the effect of reducing the stickiness of the batter even in tempura.
　［試験例６］　　天ぷらでの評価２
　表７に記載のバッター用組成物１００質量部に氷冷水１５０質量部を混合し、バッターを調製した。解凍した尾付きのばしエビ（約１３ｇ／１尾）に、調製したバッターを付け、キャノーラ油で１７０℃、３分間揚げてエビの天ぷらを得た。得られた天ぷらを室温で２時間放置した後、専門パネラー３名で喫食し、試験例１と同じ評価基準で合議の上、評価をした。結果を表７に示す。 [Test Example 6] Evaluation 2 for tempura
100 parts by mass of the batter composition shown in Table 7 was mixed with 150 parts by mass of ice-cold water to prepare a batter. The prepared batter was applied to the thawed elongated shrimp with tail (approximately 13 g/prawn) and fried in canola oil at 170° C. for 3 minutes to obtain shrimp tempura. After the obtained tempura was left at room temperature for 2 hours, it was eaten by 3 expert panelists, and evaluated after discussion based on the same evaluation criteria as in Test Example 1. Table 7 shows the results.
Figure JPOXMLDOC01-appb-T000007
Figure JPOXMLDOC01-appb-T000007
　表７に示したように、酸処理エンドウ澱粉を含むバッターが、天ぷらにおいても衣のねちゃつきを低減する効果を有することを確認でき、具体的には、バッター用組成物の酸処理エンドウ澱粉の含有量が４０質量％以上８０質量％以下（バッターの酸処理エンドウ澱粉の含有量が１６質量％以上３２質量％以下）において、効果を確認することができた。 As shown in Table 7, it can be confirmed that the batter containing the acid-treated pea starch has the effect of reducing the stickiness of the batter even in tempura. Specifically, the acid-treated pea starch of the batter composition content was 40% by mass or more and 80% by mass or less (content of acid-treated pea starch in the batter was 16% by mass or more and 32% by mass or less).
　［試験例７］　　豚カツでの評価
　油脂加工した酸処理エンドウ澱粉Ａ　９０質量部、コーンスターチ　９．６質量部、キサンタンガム（エコーガムＦ、ＤＳＰ五協フード＆ケミカル株式会社製）０．４質量部をよく混合した後、氷冷水２００質量部を加えてさらに混合し、これをバッターとした（バッターの油脂加工した酸処理エンドウ澱粉Ａの含有量は３０質量％）。
　冷凍豚肉（約８０ｇ）にバッターを付け、さらにパン粉を付け、その後一晩凍結保存した後、キャノーラ油で１７０℃、５分間揚げて豚カツを得た。得られた豚カツを食したところ、衣のねちゃつきがほとんどないことを確認できた。 [Test Example 7] Evaluation with pork cutlet 90 parts by mass of acid-treated pea starch A processed with oil, 9.6 parts by mass of cornstarch, and 0.4 parts by mass of xanthan gum (Echo gum F, manufactured by DSP Gokyo Food & Chemical Co., Ltd.) After mixing, 200 parts by mass of ice-cold water was added and further mixed to obtain a batter (the content of the oil-processed acid-treated pea starch A in the batter was 30% by mass).
Frozen pork (about 80 g) was battered and breaded, then frozen overnight and then fried in canola oil at 170° C. for 5 minutes to obtain a pork cutlet. When the resulting pork cutlet was eaten, it was confirmed that the coating was almost non-sticky.
　［試験例８］　　カレーパンでの評価
　表８に記載のバッターを用いて、以下の手順でカレーパンを製造した。得られたカレーパンを専門パネラー６名で喫食し、以下の評価基準で合議の上、評価をした。結果を表８に示す。なお、比較例８－１はバッターを使用していないものである。
  [Test Example 8] Evaluation of Curry Bread Using the batter shown in Table 8, curry bread was produced according to the following procedure. The obtained curry bread was eaten by 6 expert panelists, and evaluated after consultation according to the following evaluation criteria. Table 8 shows the results. Comparative Example 8-1 does not use batter.
（評価基準：衣のねちゃつき）
　５：ほとんど、あるいは、全く感じない
　４：わずかに感じる
　３：少し感じる
　２：かなり感じる
　１：強く感じる

  (Evaluation criteria: stickiness of clothes)
5: Rarely or not at all 4: Slightly 3: Slightly 2: Significantly 1: Strongly
カレーパンの製造方法
１．生地材料をミキサーボウルに入れ、パン用縦型ミキサー（ＨＰｉ－２０Ｍ、関東混合機工業株式会社製）にて低速２分、中速５分の条件でミキシングした。
２．ミキサーから生地を取り出して、２７℃相対湿度８０％条件下で３０分間発酵させた。
３．生地を５０ｇに分割して丸めて、ベンチタイム１５分後、成型した。
４．カレーフィリング（ソントン株式会社製、商品名ＲＮとろっと甘口オニオンカレー）を３０ｇずつ包餡した。
５．表８に記載のバッターを４の生地にくぐらせた。
６．５の生地に生パン粉をつけた。
７．生パン粉をつけた生地を、３８℃相対湿度５０％のホイロで３０～４０分間発酵させた。
８．発酵後、１８０℃に加熱した油（株式会社Ｊ－オイルミルズ製、商品名スーパーキャノーラ油）で、片面２分間、裏返して１分３０秒間（計３分３０秒間）油ちょうした。
９．油ちょう後、５．５時間室温で放置し、評価に供した。 Method for producing curry bread 1. The dough material was placed in a mixer bowl and mixed with a vertical mixer for bread (HPi-20M, manufactured by Kanto Kokoki Kogyo Co., Ltd.) at low speed for 2 minutes and medium speed for 5 minutes.
2. The dough was taken out from the mixer and fermented for 30 minutes at 27°C and a relative humidity of 80%.
3. The dough was divided into 50 g pieces, rolled into balls, and molded after 15 minutes of bench time.
4. 30 g of curry filling (manufactured by Sonton Co., Ltd., trade name RN thick sweet onion curry) was wrapped.
5. The batter shown in Table 8 was dipped into the dough of 4.
Raw bread crumbs were applied to the dough of 6.5.
7. The raw breaded dough was leavened for 30-40 minutes at 38° C. and 50% relative humidity in a proofer.
8. After fermentation, oil (manufactured by J-Oil Mills Co., Ltd., product name: Super Canola Oil) heated to 180° C. was used for 2 minutes on one side, then turned over for 1 minute and 30 seconds (total of 3 minutes and 30 seconds).
9. After frying, it was left at room temperature for 5.5 hours and subjected to evaluation.
（生地材料）
カレーパンの生地材料は、以下の原材料を配合して、調製した。
強力粉（スーパーカメリヤ、日清製粉株式会社製）８５０ｇ
薄力粉（フラワー、日清製粉株式会社製）１５０ｇ
上白糖５０ｇ
食塩１８ｇ
脱脂粉乳（よつ葉北海道脱脂粉乳、よつ葉乳業株式会社）３０ｇ
ショートニング（スプレンダーＬ、株式会社Ｊ－オイルミルズ製）６０ｇ
全卵１５０ｇ
パン酵母（サフ　セミドライイーストレッド、日仏商事株式会社／ルサッフル社製）１８ｇ
水４５０ｇ (fabric material)
Curry bread dough material was prepared by blending the following raw materials.
850 g of strong flour (super camellia, manufactured by Nisshin Flour Milling Co., Ltd.)
Soft flour (flour, manufactured by Nisshin Flour Milling Co., Ltd.) 150g
50g caster sugar
18 grams of salt
Skim milk powder (Yotsuba Hokkaido skim milk powder, Yotsuba Milk Products Co., Ltd.) 30g
Shortening (Splendor L, manufactured by J-Oil Mills Co., Ltd.) 60 g
150g whole egg
Baker's yeast (Saf semi-dry yeast red, manufactured by Nichifutsu Shoji Co., Ltd./Le Saffle) 18g
450 grams of water
Figure JPOXMLDOC01-appb-T000008
Figure JPOXMLDOC01-appb-T000008
　表８に示したように、酸処理エンドウ澱粉などの酸処理澱粉を含むバッターは、カレーパンにおいても衣のねちゃつきを低減する効果を有することを確認できた。 As shown in Table 8, it was confirmed that the batter containing acid-treated starch such as acid-treated pea starch has the effect of reducing the stickiness of the batter even in curry bread.
　［製造例１］　　打ち粉の製造
　酸処理エンドウ澱粉Ｂ　７００ｇとコーンスターチ　３００ｇを混合し、打ち粉を得た。 [Production Example 1] Production of dusting powder 700 g of acid-treated pea starch B and 300 g of cornstarch were mixed to obtain dusting powder.
　［製造例２］　　バッター用組成物の製造１
　酸処理エンドウ澱粉Ｃ　５００ｇ、コーンスターチ　３００ｇ、薄力粉　２００ｇを混合し、バッター用組成物を得た。 [Production Example 2] Production 1 of batter composition
500 g of acid-treated pea starch C, 300 g of cornstarch and 200 g of soft flour were mixed to obtain a batter composition.
　［製造例３］　　バッター用組成物の製造２
　酸処理エンドウ澱粉Ｂ　３００ｇ、リン酸架橋タピオカ澱粉　３００ｇ、薄力粉　４００ｇを混合し、バッター用組成物を得た。 [Production Example 3] Production 2 of batter composition
300 g of acid-treated pea starch B, 300 g of phosphoric acid-crosslinked tapioca starch and 400 g of soft flour were mixed to obtain a batter composition.
　［製造例４］　　バッターの製造
　酸処理エンドウ澱粉Ｂ　３００ｇを氷冷水　１５００ｇに溶解したのち、リン酸架橋タピオカ澱粉　３００ｇ、薄力粉　４００ｇを加え、良く撹拌し、バッターを得た。 [Production Example 4] Production of Batter After dissolving 300 g of acid-treated pea starch B in 1500 g of ice-cold water, 300 g of phosphoric acid-crosslinked tapioca starch and 400 g of soft flour were added and thoroughly stirred to obtain a batter.
　本発明の打ち粉およびバッター用組成物は、上述の実施形態および実施例に限定するものではなく、発明の効果を損ねない範囲で種々の変更が可能である。 The dusting powder and batter composition of the present invention are not limited to the above-described embodiments and examples, and various modifications are possible within the scope that does not impair the effects of the invention.

Claims (15)

  1. 　酸処理マメ類澱粉および酸化処理マメ類澱粉からなる群から選ばれた一種又は二種を含有する、打ち粉。 Dusting powder containing one or two selected from the group consisting of acid-treated legume starch and oxidized legume starch.
  2. 　前記酸処理マメ類澱粉および酸化処理マメ類澱粉からなる群から選ばれた一種又は二種の含有量が１０質量％以上１００質量％以下である、請求項１に記載の打ち粉。 The dusting powder according to claim 1, wherein the content of one or two selected from the group consisting of acid-treated legume starch and oxidized legume starch is 10% by mass or more and 100% by mass or less.
  3. 　前記酸処理マメ類澱粉の平均分子量および／または前記酸化処理マメ類澱粉の平均分子量が１５×１０３以上８００×１０３以下である、請求項１または２に記載の打ち粉。 The dusting powder according to claim 1 or 2, wherein the average molecular weight of the acid-treated legume starch and/or the average molecular weight of the oxidized legume starch is 15 x 103 or more and 800 x 103 or less.
  4. 　前記マメ類澱粉の原料がエンドウ、緑豆およびレンズ豆からなる群から選ばれた一種又は二種以上である、請求項１乃至３のいずれか１項に記載の打ち粉。 The dusting powder according to any one of claims 1 to 3, wherein the raw material of the legume starch is one or more selected from the group consisting of peas, mung beans and lentils.
  5. 　請求項１乃至４のいずれか１項に記載の打ち粉を種物の外側に付着させる工程を含む、揚げ物または揚げ物様食品の衣のねちゃつきを低減する方法。 A method for reducing the stickiness of fried or fried-like food batter, comprising the step of attaching the dusting powder according to any one of claims 1 to 4 to the outside of seeds.
  6. 　請求項１乃至４のいずれか１項に記載の打ち粉を含む、揚げ物または揚げ物様食品。 A fried food or fried food-like food containing the dusting powder according to any one of claims 1 to 4.
  7. 　請求項１乃至４のいずれか１項に記載の打ち粉を種物の外側に付着させる工程と、
    　前記打ち粉が付着した種物の外側にバッターを付着させる工程と、
    　前記バッターが付着した種物を加熱調理する工程と、
    を含む、揚げ物または揚げ物様食品の製造方法。     A step of attaching the dusting powder according to any one of claims 1 to 4 to the outside of the seed;
    A step of attaching batter to the outside of the seed to which the dusting powder is attached;
    a step of cooking the seeds with the batter;
    A method for producing a fried or fried-like food product, comprising:
  8. 　平均分子量が１５×１０３以上４００×１０３以下である酸処理マメ類澱粉を含有する、バッター用組成物。 A batter composition containing an acid-treated legume starch having an average molecular weight of 15×10 3 or more and 400×10 3 or less.
  9. 　前記酸処理マメ類澱粉の含有量が１５質量％以上１００質量％以下である、請求項８に記載のバッター用組成物。 The batter composition according to claim 8, wherein the content of the acid-treated legume starch is 15% by mass or more and 100% by mass or less.
  10. 　前記マメ類澱粉の原料がエンドウ、緑豆およびレンズ豆からなる群から選ばれた一種又は二種以上である、請求項８または９に記載のバッター用組成物。 The batter composition according to claim 8 or 9, wherein the raw material of the legume starch is one or more selected from the group consisting of peas, mung beans and lentils.
  11. 　請求項８乃至１０のいずれか１項に記載のバッター用組成物を含むバッターを種物の外側に付着させる工程を含む、揚げ物または揚げ物様食品の衣のねちゃつきを低減する方法。 A method for reducing the stickiness of fried or fried-like food batter, comprising the step of applying a batter containing the batter composition according to any one of claims 8 to 10 to the outside of seeds.
  12. 　請求項８乃至１０のいずれか１項に記載のバッター用組成物を含む、バッター。 A batter containing the batter composition according to any one of claims 8 to 10.
  13. 　平均分子量が１５×１０３以上４００×１０３以下である酸処理マメ類澱粉を５質量％以上５０質量％以下含有する、バッター。 A batter containing 5% by mass or more and 50% by mass or less of an acid-treated legume starch having an average molecular weight of 15×10 3 or more and 400×10 3 or less.
  14. 　請求項１２または１３に記載のバッターを含む、揚げ物または揚げ物様食品。 A fried food or fried food-like food containing the batter according to claim 12 or 13.
  15. 　請求項１２または１３に記載のバッターを種物の外側に付着させる工程と、
    　前記バッターが付着した種物を加熱調理する工程と、
    を含む、揚げ物または揚げ物様食品の製造方法。     A step of attaching the batter according to claim 12 or 13 to the outside of the seeds;
    a step of cooking the seeds with the batter;
    A method for producing a fried or fried-like food product, comprising:
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