Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • 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
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • 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

Definitions

• Patent Document 1 describes that a coating material containing an oil-processed starch produced from a raw material starch with a specific swelling degree, a fat and a pH adjuster improves the binding property between the ingredients and the coating.
• Patent Documents 2 and 3 disclose that a coating material containing an oil-processed acetylated starch improves the adhesion of the coating to the ingredients, and improves the texture of the coating and the juiciness of the ingredients in fried foods. Have been described.
• Patent Document 4 describes that a coating containing an oil-processed phosphate cross-linked starch improves the binding of the coating to the ingredients and improves the texture of the coating and ingredients in fried foods. .
• Patent Document 5 a batter containing phosphate-crosslinked starch, oil and fat-processed starch produced from pulverized soybean improves the binding of the batter to the ingredients, and improves the texture of the batter in fried foods. It is stated that In Patent Document 6, heat-treated wheat flour having an RVA peak viscosity of 4700 mPa s or more and a gluten vitality of 30% or less improves the binding of the batter to the ingredients, resulting in fried food. It is described to improve the texture and flavor of the batter in Patent Document 7, a coating material containing heat-treated wheat flour having an RVA peak viscosity of 3500 to 7000 mPa s and a gelatinization start temperature lower than that of the raw wheat flour by 10 ° C. or more improves the texture of the coating in fried foods. It is stated that
• JP 2016-174535 A Japanese Patent Application Laid-Open No. 2002-191431 JP 2012-165724 A JP 2007-028905 A JP 2012-029602 A JP 2010-233540 A International Publication No. 2017/135353
• the present invention improves the binding of the batter to the ingredients, and makes it possible to produce fried food with batter that maintains a good texture of the batter even after the passage of time from production. provide clothing.
• the present inventors have found that battered fried food produced using a batter containing an oil-processed acetylated starch having a specific viscosity has improved binding between the ingredients and the batter, and the time has passed since the production. It was found that the texture of the clothes is good even if it is
• the temperature is raised to 95°C and then maintained at 95°C for 5 minutes), the viscosity of the aqueous suspension upon reaching 95°C is compared to the viscosity of the aqueous suspension immediately after being maintained at 95°C for 5 minutes. low, Garment for fried foods.
• the oil-processed acetylated starch has the following properties: When the viscosity of the water suspension containing the oil-processed acetylated starch is measured by a rapid viscoanalyzer (RVA) (here, the water suspension contains 6 parts by mass of the oil-processed acetylated starch per 100 parts by mass of water. The temperature is raised to 95°C and then maintained at 95°C for 5 minutes), the viscosity of the aqueous suspension upon reaching 95°C is compared to the viscosity of the aqueous suspension immediately after being maintained at 95°C for 5 minutes.
• RVA rapid viscoanalyzer
• An oil-processed acetylated starch for use as a coating material for deep-fried food has the following properties:
• RVA rapid viscoanalyzer
• the water suspension contains 6 parts by mass of the oil-processed acetylated starch per 100 parts by mass of water.
• the temperature is raised to 95°C and then maintained at 95°C for 5 minutes), the viscosity of the aqueous suspension upon reaching 95°C is compared to the viscosity of the aqueous suspension immediately after being maintained at 95°C for 5 minutes.
• Oil-processed acetylated starch [8] The oil-processed acetylated starch according to [7], wherein the deep-fried food coating material contains 10 to 90% by mass of the oil-processed acetylated starch. [9] The oil-processed acetylated starch according to [7] or [8], wherein the deep-fried food coating material further contains one or more selected from the group consisting of grain flour and other starches.
• a method for producing fried food with batter Preparing an ingredient to which a deep-fried food coating containing the oil-processed acetylated starch is attached; frying the ingredients; including
• the oil-processed acetylated starch has the following properties: When the viscosity of the water suspension containing the oil-processed acetylated starch is measured by a rapid viscoanalyzer (RVA) (here, the water suspension contains 6 parts by mass of the oil-processed acetylated starch per 100 parts by mass of water.
• RVA rapid viscoanalyzer
• the fried food batter of the present invention improves the adhesion between ingredients and batter. Further, the battered fried food produced using the fried food batter of the present invention has a crisp and good batter texture even after a long time has passed since the production.
• the present invention provides a coating material for fried food.
• the fried food coating material of the present invention contains an oil-processed acetylated starch having a specific viscosity.
• Acetylated starch is a modified starch in which the hydroxyl groups of starch and acetic acid are esterified. Starch has a large number of hydroxyl groups derived from glucose residues. The properties of the acetylated starch obtained are different. Acetylated starch can be produced by applying acetic anhydride or vinyl acetate to raw material starch, and acetylated starch with different substitution positions and degrees of substitution can be produced depending on the reaction conditions.
• the oil-processed acetylated starch used in the present invention can be prepared by acetylating raw material starch and subjecting it to oil-processing as described above.
• starch acetylation and fat processing may be carried out continuously in a series of steps, or may be carried out in separate steps.
• the oil-processed acetylated starch used in the present invention can be prepared by oil-processing commercially available acetylated starch.
• the type of raw material starch for the oil-processed acetylated starch is not particularly limited, and examples include unprocessed starches such as corn starch, waxy corn starch, tapioca starch, potato starch, wheat starch, and rice starch. These raw material starches can be used either singly or in combination of two or more.
• the type of raw material fat for the oil-processed acetylated starch is not particularly limited. , edible vegetable and animal fats and oils. These oils and fats can be used either singly or in combination of two or more.
• the oil-and-fat-processed acetylated starch used in the present invention may be subjected to other processing treatments that can be applied to edible starch, in addition to the above-described acetylation and oil-and-fat processing, to the extent that the effects of the present invention are not impaired.
• processing treatments include chemical treatments other than acetylation such as esterification, etherification, cross-linking, oxidation and alpha conversion, and physical treatments such as pulverization, classification, heating and drying. These other processing treatments can be performed either singly or in combination of two or more.
• RVA viscosity measurement of starch is described below.
• 1.5 g of the starch to be measured in terms of dry mass and distilled After adding 25 mL of water, put the paddle (stirring element) attached to the device, and set the aluminum can on the tower of the device. While rotating the paddle at a rotation speed of 160 rpm/min, the content of the aluminum can (aqueous suspension containing starch) is heated and its viscosity is measured.
• the heating conditions are such that the water suspension is first held at a product temperature of 50° C. for 1 minute, then raised to a product temperature of 95° C. over 7 minutes and 30 seconds, and held at the same temperature for 5 minutes. If necessary, the water suspension is further cooled to a product temperature of 50° C.
• viscosity of starch by RVA is the viscosity obtained by measuring an aqueous suspension containing 6 parts by mass of the starch by RVA according to the above procedure.
• the RVA viscosity of starch reaches a maximum peak while the temperature is raised from 50 ° C. to 95 ° C. and then decreases. It then decreases further while held at 95°C.
• the oil-processed acetylated starch used in the present invention is characterized in that the RVA viscosity does not show a peak while the temperature is raised from 50°C to 95°C, and the viscosity further increases after reaching 95°C.
• the oil-processed acetylated starch used in the present invention undergoes such a change in viscosity when heated contributes to the adhesion between the ingredients and the coating, which is the effect of the present invention, and the maintenance of the texture of the coating over time.
• the oil-processed acetylated starch used in the present invention has a viscosity (viscosity A) of 500 to 1200 cp, more preferably 600 to 1100 cp when the temperature reaches 95°C in the RVA viscosity change curve.
• the viscosity immediately after maintenance (viscosity B) is 600-1500 cp, more preferably 700-1300 cp.
• the oil-processed acetylated starch used in the present invention has a viscosity B higher than the viscosity A by 75 cp or more.
• a batter produced using the oil-processed acetylated starch having such a viscosity is preferable because the operability is improved when the batter is attached to ingredients.
• the oil-processed acetylated starch having the viscosity described above can be obtained by appropriately changing the type of raw material starch, the acetylation conditions, and the oil-processed conditions. Confirmation allows manufacturing without undue trial and error.
• the fried food coating material of the present invention further contains one or more selected from the group consisting of cereal flour and starch other than the oil-processed acetylated starch described above.
• cereal flour include, but are not limited to, wheat flour, rice flour, corn flour, and the like.
• the other starches include unprocessed starches such as potato starch, wheat starch, rice starch, corn starch, waxy corn starch, tapioca starch, and processed starches thereof (other than the oil-processed acetylated starch of the present invention). mentioned.
• These grain flours and other starches can be used either singly or in combination of two or more.
• the total content of the grain flour and other starch in the fried food coating material of the present invention is preferably 95% by mass or less, more preferably 90% by mass or less, further preferably 80% by mass or less, further preferably 75% by mass or less. is.
• the content of the other component in the fried food coating material of the present invention may be the balance of the oil-processed acetylated starch, grain flour, and other starch, but is preferably 25% by mass or less, more preferably 15% by mass. % or less, more preferably 10 mass % or less.
• the fried food coating material of the present invention can be used as a coating material in the production of battered fried food such as tempura, fried chicken, fritters, croquettes, and strength.
• the fried food coating material of the present invention is powdery or granular, and can be used as a raw material powder for batter liquid for fried food with coating such as tempura, fried chicken, fritters, croquettes, and strength.
• battered fried food is produced by attaching the battered batter to ingredients and then frying.
• battered fried foods produced by the present invention include tempura, fried chicken, fritters, and breaded fried foods such as croquettes and strength.
• Ingredients used in the production of the fried food with batter are not particularly limited, but examples thereof include meat such as chicken, pork, beef, sheep and goat, seafood such as squid, shrimp and horse mackerel, and vegetables. .
• the fried food coating material of the present invention can improve the adhesion between the ingredients and the coating, it is applied to ingredients such as meat and seafood that easily shrink when heated (as a result, the coating is easily peeled off). preferably.
• the coating material of the present invention is powdery or granular
• the coating material is sprinkled from above the ingredients, the coating material is rubbed against the ingredients, and the coating material and ingredients are placed in a bag.
• the coating material can be attached to the ingredients.
• a batter containing the fried food coating material of the present invention can be prepared by mixing the fried food coating material with a liquid such as water or egg liquid. For example, 50 to 200 parts by mass of water may be added to 100 parts by mass of the fried food coating material and mixed. In this case, it is preferable from the standpoint of operability that the viscosity of the batter liquid at 25° C. is within the range of 100 to 5000 cp.
• the viscosity of the batter liquid in this specification is measured with a B-type viscometer (TVB-10 type viscometer, manufactured by Toki Sangyo Co., Ltd.) in accordance with JIS Z 8803 "Liquid viscosity-measurement method". value.
• the battered fried food is produced.
• Oil frying may be done by a normal method, for example, deep frying in a large amount of oil or frying in a small amount of oil.
• the ingredients to which the deep-fried food coating material of the present invention has been applied can be refrigerated, chilled or frozen without being fried, and then fried as appropriate.
• the produced battered fried food may be eaten as it is, or may be stored at room temperature, under refrigeration, chilled or frozen, and then reheated and eaten.
• Preparation Example 1 Preparation of modified starch (preparation of acetylated starch) An acetylated starch was produced according to a conventional method. 200 g of raw material starch (tapioca starch) was placed in a container, water was added, and the mixture was thoroughly stirred and dispersed to obtain a starch dispersion with a concentration of 40 (w/v) %. A 4% sodium hydroxide aqueous solution was added to this dispersion to adjust the pH to 10.5, and vinyl acetate was added thereto and stirred at 35° C. for reaction. The added vinyl acetate was 6g, 8g or 10g. The stirring time was adjusted in the range of 2-4 hours.
• the reactant was filtered, and the filtered cake was dispersed in 3 L of water for washing. After filtering twice in the same manner and washing the filter cake, it was further washed with methanol and air-dried at room temperature in a dryer.
• Phosphate-crosslinked starch was produced according to a conventional method. 200 g of raw material starch (tapioca starch) was placed in a container, water was added, and the mixture was thoroughly stirred and dispersed to obtain a starch dispersion with a concentration of 40 (w/v) %. To this dispersion, 2 g of sodium sulfate was added, and a 3% aqueous sodium hydroxide solution was added to adjust the pH to 11. Then, 0.05 g or 0.1 g of phosphorus oxychloride was added, and the mixture was stirred at 35°C for 1 hour to react. rice field.
• the reaction was terminated by adding 9% hydrochloric acid to adjust the pH to 5, the reaction product was filtered, and the filtered cake was collected, dispersed in 3 L of water and washed. After filtering twice in the same manner and washing the filter cake, it was further washed with methanol and air-dried at room temperature in a dryer.
• Table 1 shows the viscosity of the processed starch used in the production of fried shrimp and the evaluation results of the produced fried shrimp measured in Preparation Example 1.
• Test Example 2 Production of Fried Shrimp Fried shrimp was produced and evaluated in the same procedure as in Test Example 1, except that the composition of the coating material was changed as shown in Table 2. Table 2 shows the results. Table 2 shows the results of Example 1 again.

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• Life Sciences & Earth Sciences (AREA)
• Health & Medical Sciences (AREA)
• Nutrition Science (AREA)
• Chemical & Material Sciences (AREA)
• Engineering & Computer Science (AREA)
• Food Science & Technology (AREA)
• Polymers & Plastics (AREA)
• Zoology (AREA)
• Grain Derivatives (AREA)
• General Preparation And Processing Of Foods (AREA)
• Meat, Egg Or Seafood Products (AREA)

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• 2021
  • 2021-04-28 CN CN202180097591.7A patent/CN117202793A/zh active Pending
  • 2021-04-28 WO PCT/JP2021/017114 patent/WO2022230152A1/ja not_active Ceased
  • 2021-04-28 JP JP2021559339A patent/JP7153145B1/ja active Active
  • 2021-04-28 US US18/554,099 patent/US20240365819A1/en active Pending
• 2022
  • 2022-08-15 JP JP2022129317A patent/JP2022170741A/ja active Pending

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