WO2024029294A1

WO2024029294A1 - Acetylated pea starch

Info

Publication number: WO2024029294A1
Application number: PCT/JP2023/025715
Authority: WO
Inventors: 亜由菜水品; 健太加藤; 俊介松本; 貴士佐野
Original assignee: 株式会社Ｊ－オイルミルズ
Priority date: 2022-08-02
Filing date: 2023-07-12
Publication date: 2024-02-08

Abstract

This acetylated pea starch has an acetyl group content greater than 1.6 mass%.

Description

acetylated pea starch

The present invention relates to acetylated pea starch.

Starch-based materials have been used to improve the texture of batters and the softness and moistness of fried foods.

Materials using starch include those disclosed in Patent Documents 1 to 3.

Patent Document 1 contains 20 to 80% by mass of wheat flour, 2 to 20% by mass of a powdered sugar composition, corn grits, egg white powder, and 3 to 20% by mass of glutinous seed starch and/or tapioca starch, The sugar composition is a coating composition for non-fried foods that contains 70 to 100% by mass of di- to hexasaccharide oligosaccharides, and when the coating composition is used, the presence of the coating can be felt and the coating composition It is said that a non-fried food with good texture and juicy ingredients can be obtained.

Patent Document 2 contains flaky starch lumps, the starch lumps include pregelatinized starch, the thickness of the flaky starch lumps is 100 μm to 1000 μm, and the content of liquid components in the flaky starch lumps is A coating material for fried food is described in which the coating material has a coating content of less than 20%, and it is said that when the coating material for fried food is used, a fried food having a coating with a favorable appearance and a crispy, non-greasy, light texture is obtained. ing.

Patent Document 3 describes a powder containing at least one specific starch selected from the group consisting of corn starch, wheat starch, potato starch, tapioca starch, mung bean starch, pea starch, rice starch, and modified starches thereof. A method for producing fried chicken is described, which includes a first step of coating ingredients with a granular composition, and a second step of leaving the ingredients coated with the powdery granular composition for 30 minutes or more. According to the method for producing fried foods, it is said that fried foods can be obtained because the hardness of the batter is improved.

JP2018-014915A International Publication No. 2020/110307 Japanese Patent Application Publication No. 2021-141819

In Patent Documents 1 to 3 mentioned above, there is a problem in maintaining the texture of the fried food after storage when the fried food is manufactured and stored.
In view of the above circumstances, when storing fried foods after production, it is desired to develop a material that can maintain the texture of fried foods after storage.

The present inventors maintain the texture of fried foods using the acetylated pea starch as a coating material after storage by adjusting the acetyl group content within a specific range in the acetylated pea starch. It has been found that acetylated pea starch can be obtained.

The present invention provides the following acetylated pea starch, a coating material, a fried food, a method for maintaining the texture of a fried food after storage, and a method for producing acetylated pea starch.

[1] Acetylated pea starch having an acetyl group content of more than 1.6% by mass.
[2] The viscosity increases when heated to 95°C, which is obtained by measuring the slurry in which the dry matter mass concentration of the acetylated pea starch is 8% by mass using a Rapid Visco Analyzer (RVA). The acetylated pea starch according to [1], wherein the starting temperature is 60.0°C or more and 68.0°C or less.
[3] The acetylated pea starch according to [1] or [2], which is for food use.
[4] The acetylated pea starch according to any one of [1] to [3], which is used as a clothing material.
[5] Any one of [1] to [4], wherein the content of the under-sieve fraction of a sieve with a mesh opening of 0.3 mm is 50% by mass or more and 100% by mass or less based on the entire acetylated pea starch. Acetylated pea starch as described.
[6] A clothing material comprising the acetylated pea starch according to any one of [1] to [5].
[7] The coating material according to [6], wherein the coating material is one selected from the group consisting of batter and flour.
[8] A fried food comprising the coating material according to [6] or [7].
[9] The fried food is fried chicken, fried bread, fried Tatsuta, fried chicken, chicken nuggets, pork cutlet, minced meat cutlet, chicken cutlet, cream croquette, potato croquette, pumpkin croquette, fried fish, fried shrimp, fried oysters, fried squid, and donuts. The fried food according to [8], which is one type selected from the group consisting of , tempura.
[10] A step of attaching the dressing material according to [6] or [7] to the outside of the seeds;
a step of heating and cooking the seed to which the coating material is attached to obtain a fried food;
a step of storing the fried food at a temperature of 20°C or higher and 85°C or lower;
How to maintain the texture of fried foods, including:
[11] Preparing a slurry of pea starch;
A step of adding vinyl acetate monomer or acetic anhydride to the slurry to esterify it,
In the step of esterifying by adding vinyl acetate monomer or acetic anhydride,
Any one of [1] to [5], wherein the added amount of the vinyl acetate monomer or the acetic anhydride is 4 parts by mass or more and 7 parts by mass or less, based on 100 parts by mass of the pea starch in terms of dry matter. A method for producing acetylated pea starch.

According to the present invention, it is possible to provide a novel material that can be suitably used for clothing materials.

Hereinafter, embodiments of the present invention will be described by giving specific examples of each component. In addition, in this specification, "A to B" indicating a numerical range represents A or more and B or less, unless otherwise specified.
Furthermore, in this specification, fried foods and fried-like foods are collectively referred to as "fried (like) foods."

1. Acetylated Pea Starch The acetylated pea starch according to this embodiment has an acetyl group content of more than 1.6% by mass.
Acetylated starch is starch in which hydrogen atoms such as hydroxyl groups of glucose in starch are substituted with acetyl groups and esterified.
The acetyl group content refers to the content (mass%) of acetyl groups (CH ₃ CO-) in starch in terms of dry matter.
The acetyl group content is determined from the Official Standards for Food Additives (Ministry of Health, Labor and Welfare, Consumer Affairs Agency) 9th edition (2018), Ingredient Standards/Storage Standards, "Acetylated Adipic Acid Crosslinked Starch,""Purity Test (2) Acetyl Groups 2. 5% or less”.

The acetyl group content of the acetylated pea starch is more than 1.6% by mass, preferably 1.6% by mass, from the viewpoint of maintaining the texture of the batter and the softness and moistness of the seeds even after storage of fried (like) foods. .65% by mass or more, more preferably 1.7% by mass or more, even more preferably 1.75% by mass or more, even more preferably 1.8% by mass or more, even more preferably 1.9% by mass or more, especially preferably is 2.0% by mass or more, and preferably 2.5% by mass or less, more preferably 2.4% by mass or less, even more preferably 2.3% by mass or less.
In addition, the upper limit of the acetyl group content of acetylated pea starch is preferably less than the range specified in the Official Food Additives Standard (Consumer Affairs Agency of the Ministry of Health, Labor and Welfare), 9th edition (2018), and is 2.5 It is more preferable that the amount is less than % by mass.

The acetylated pea starch obtained in this embodiment can be suitably used for foods, and especially as a coating material for fried foods. By using the acetylated pea starch in this embodiment as a coating material, it is possible to obtain a fried (like) food with a good texture of the batter and seeds, and the obtained fried (like) food is preferably Even when stored at a temperature of ~85°C, deterioration during storage can be suppressed and good texture can be maintained even after storage.
In addition, the term "texture" in the present invention specifically refers to the crispness of the batter of fried foods, the texture of the batter, the softness and moistness of the seeds, and the like. Furthermore, the term ``batteryness'' refers to the difficulty of biting food when chewing, and the term ``improved batteriness'' indicates that the difficulty in biting food is reduced and the food becomes crispy.

Although the details of the mechanism by which the above effects are obtained are not clear, it can be explained as follows.
Pea starch, which is a raw material for acetylated pea starch, has the property of being less resistant to water absorption and swelling than starches derived from other raw materials (for example, rice starch and tapioca starch). Therefore, by using it in fried foods, etc., it is possible to obtain effects such as improving the texture of the batter.

On the other hand, pea starch is susceptible to oxidation, and when food made with unprocessed pea starch is stored, it has disadvantages such as a crumbly texture during storage.
However, by acetylating such pea starch, it is thought that it is possible to suppress the deterioration in texture due to aging while maintaining the original effect of improving the texture of pea starch.

Peas, which are the raw material for acetylated pea starch, belong to the genus Pisum. Among these, yellow peas are preferred from the viewpoint of maintaining the texture of fried foods after storage and being easily available.
Pea starch is primarily produced as a byproduct after protein extraction from peas.
There are no restrictions on the method for producing pea starch from peas, and any known method can be used as appropriate. Moreover, commercially available pea starch can also be used.
Furthermore, from the viewpoint of maintaining the texture of the fried food after storage, the pea starch is preferably unprocessed pea starch.

The amylose content of pea starch, which is a raw material for acetylated pea starch, is preferably 30% by mass or more, more preferably 40% by mass or more, from the viewpoint of improving the texture of fried (like) foods after storage. Moreover, from the viewpoint of further suppressing aging of pea starch, the content is preferably 50% by mass or less, more preferably 45% by mass or less.

The properties of acetylated pea starch will be explained below.

From the viewpoint of maintaining the preferable texture of the batter even after storage of fried food, a slurry with a dry matter weight concentration of 8% by mass of acetylated pea starch was prepared using a Rapid Visco Analyzer (RVA). , after being maintained at 40°C for 1 minute, the lower limit of the temperature at which the viscosity starts to increase during heating to 95°C at a rate of 6°C/min is preferably 60.0°C or higher, more preferably 62.0°C or higher. , more preferably 64.0°C or higher, even more preferably 65.0°C or higher. Further, from the same viewpoint, the upper limit of the temperature at which the viscosity starts to increase is preferably 68.0°C or lower, more preferably 67.5°C or lower, even more preferably 67.0°C or lower, and even more preferably 66.5°C. It is as follows.

In addition, the maximum viscosity during heating to 95°C is preferably 2000 cP or more, more preferably 2100 cP or more, and even more preferably 2150 cP or more, from the viewpoint of maintaining the preferable texture of the batter even after storage of the fried food. , even more preferably 2200 cP or more, and from the same viewpoint, 3000 cP or less, more preferably 2900 cP or less, even more preferably 2800 cP or less, even more preferably 2700 cP or less, even more preferably 2600 cP or less.
In addition, the upper limit of the maximum viscosity during heating to 95°C is preferably 3500 cP or less, more preferably 3300 cP or less, and still more preferably 3100 cP, from the viewpoint of maintaining the preferable texture of the batter even after storage of the fried food. Below, it is still more preferably 2900 cP or less, even more preferably 2700 cP or less.

In addition, the lowest viscosity of acetylated pea starch slurry after heating to 95°C, maintaining at 95°C for 5 minutes, and cooling to 25°C at 4.5°C/min is that of fried food. Even after storage, from the viewpoint of maintaining the preferable texture of the batter, it is preferably 1280 cP or more, more preferably 1300 cP or more, even more preferably 1320 cP or more, even more preferably 1350 cP or more, and from the same viewpoint, 1800 cP or less. , more preferably 1700 cP or less, still more preferably 1600 cP or less, even more preferably 1500 cP or less, even more preferably 1400 cP or less.
From the same point of view, the lower limit of the minimum viscosity while heating the slurry of acetylated pea starch to 95°C, maintaining it at 95°C for 5 minutes, and cooling it to 25°C at a rate of 4.5°C/min is: From the viewpoint of maintaining the preferable texture of the batter even after storage of the fried food, it is preferably 1270 cP or more, still preferably 1280 cP or more, even more preferably 1290 cP or more, even more preferably 1300 cP or more, even more preferably 1320 cP. Above, still more preferably 1350 cP or more.

Here, the temperature at which the viscosity starts to rise during heating to 95°C, the maximum viscosity, and the method of measuring the viscosity when cooled to 25°C are as follows.
(i) Acetylated pea starch and water are mixed in a special aluminum container to prepare a slurry having a mass concentration of acetylated pea starch of 8% by mass in terms of dry matter.
A dedicated paddle is placed in the aluminum container and set in a Rapid Visco Analyzer (RVA).
(ii) Maintain at 40°C for 1 minute while measuring the viscosity under stirring at 160 rpm, then heat from 40°C to 95°C at a rate of 6°C/min.
The temperature at which the viscosity begins to rise during heating at a rate of 6° C./min is defined as the gelatinization start temperature (° C.).
(iii) Maintain at 95°C for 5 minutes, then cool to 25°C at 4.5°C/min.
(iv) Read the highest viscosity (cP) during the process of heating from 25°C to 95°C and the lowest viscosity (cP) during the process of cooling to 25°C after reaching 95°C.

The particle size of acetylated pea starch will be explained.
The content of the under-sieve fraction (particles) of a 0.3 mm sieve in acetylated pea starch makes the acetylated pea starch easier to handle and improves the texture of fried foods after storage. From the viewpoint of maintenance, it is preferably 50% by mass or more, more preferably 60% by mass or more, and even more preferably 70% by mass or more, based on the entire acetylated pea starch. Further, from the same viewpoint, the content of the under-sieve fraction of a sieve with an opening of 0.3 mm in acetylated pea starch is preferably 100% by mass or less, more preferably It is 99% by mass or less.

(Application)
The acetylated pea starch of this embodiment is preferably for food use. Among these, it is more preferable to use it as a coating material for fried foods.
As the coating material, it is preferable to use one selected from the group consisting of batter and flour.
By using the acetylated pea starch of this embodiment as a coating material for fried food, the texture of the fried food can be maintained when the fried food is stored after being produced.
The specific contents of the fried food will be described later.

2. Method for producing acetylated pea starch The method for producing acetylated pea starch of the present embodiment includes the steps of preparing a slurry of pea starch, and adding vinyl acetate monomer or acetic anhydride to the slurry to esterify it, that is, pea starch. It includes a step of acetylation.

In the step of preparing a slurry of pea starch, the slurry specifically contains pea starch and water as raw materials.
From the viewpoint of efficiently and reliably performing acetylation, the mass concentration of pea starch in the slurry should be, for example, 20% by mass or more, preferably 25% by mass or more, and more preferably 30% by mass or more, based on the entire slurry. be. In addition, from the viewpoint of increasing the stability of the acetylation reaction, the dry matter mass concentration of pea starch in the slurry is, for example, 50% by mass or less, more preferably 45% by mass or less, and even more preferably 40% by mass based on the entire slurry. The content is even more preferably 35% by mass or less.
Here, the dry matter mass concentration of pea starch in the slurry is calculated by subtracting the water mass calculated from the water concentration (mass%) in starch from the starch mass, and then adding the above starch mass and the water added at the time of slurry preparation. It can be determined by dividing the mass by the total mass and then multiplying by 100.

In the step of acetylating pea starch, vinyl acetate monomer or acetic anhydride can be used as the acetylating agent used for acetylation. Vinyl acetate monomer or acetic anhydride can be used regardless of type, purity, etc.
In the process of acetylating pea starch, the amount of vinyl acetate monomer or acetic anhydride to be added is determined based on the dry matter weight of pea starch from the viewpoint of keeping the acetyl group content of the acetylated pea starch in an appropriate range and ensuring sufficient acetylation. Based on 100 parts by mass, preferably 4 parts by mass or more, more preferably 4.2 parts by mass or more, still more preferably 4.5 parts by mass or more, even more preferably 4.8 parts by mass or more, and From the viewpoint of suppressing excessive acetylation of starch, the amount is preferably 7 parts by mass or less, more preferably 6.8 parts by mass or less, still more preferably 6.7 parts by mass or less, even more preferably 6.6 parts by mass or less. be.

In the step of acetylating pea starch, the pH of the pea starch slurry during the acetylation reaction is preferably 8.5 or higher, more preferably 8.6 or higher, and even more preferably 8.5 or higher, from the viewpoint of sufficiently and reliably performing the acetylation. is 8.7 or more, even more preferably 8.8 or more, and from the viewpoint of suppressing excessive acetylation of pea starch and gelatinization of the slurry, preferably 9.3 or less, more preferably 9.2 or less , more preferably 9.1 or less, even more preferably 9.0 or less.

Further, in the step of acetylating pea starch, it is preferable to maintain the pH under the above-mentioned conditions by adding a base to the slurry. At this time, the base may be added to the slurry continuously or intermittently.
Specific examples of the base include metal hydroxides such as sodium hydroxide, potassium hydroxide, calcium hydroxide, and magnesium hydroxide. From the viewpoint of stably maintaining the pH under the above-mentioned conditions, the base is preferably an alkali metal hydroxide, more preferably sodium hydroxide, and even more preferably at a concentration of 1% by mass or more and 5% by mass or less. It is an aqueous sodium hydroxide solution.
Here, maintaining the pH of the slurry means keeping the pH of the slurry during the acetylation reaction within a range of ±0.2 of the set value.

In the step of acetylating pea starch, from the viewpoint of increasing the efficiency of the acetylation reaction, the temperature of the slurry is preferably 10°C or higher, more preferably 15°C or higher, and even more preferably 20°C or higher. From the viewpoint of improving the production stability of pea starch, the temperature is preferably 60°C or lower, more preferably 50°C or lower, and still more preferably 45°C or lower.

Further, the predetermined time in the step of acetylating pea starch can be the time until the end of the acetylation reaction described above, but from the viewpoint of increasing the yield of acetylated pea starch, it is preferably 30 minutes or more, and more preferably is 40 minutes or more, more preferably 50 minutes or more. Moreover, from the viewpoint of increasing the production efficiency of acetylated pea starch, the time is preferably 120 minutes or less, more preferably 100 minutes or less, and even more preferably 80 minutes or less.

The method for producing acetylated pea starch may further include, after the step of acetylating the pea starch, adding an acid to the slurry to adjust the pH to 7.0 or less to stop the acetylation reaction. good. From the viewpoint of reliably stopping the acetylation reaction, the pH of the slurry is preferably 7.0 or less, more preferably 6.5 or less. In addition, the lower limit of the pH of the slurry in the step of stopping the acetylation reaction is preferably 3.5 or more, more preferably 4.5 or more, and still more preferably 5.5 or more, from the viewpoint of suppressing the decomposition of acetylated pea starch. It is 5 or more.
Specific examples of acids to be used include inorganic acids such as hydrochloric acid, nitric acid, and sulfuric acid; organic acids such as acetic acid. From the viewpoint of reliably stopping the oxidation reaction, the acid is preferably an inorganic acid, more preferably hydrochloric acid, and even more preferably hydrochloric acid with a concentration of 1% by mass or more and 5% by mass or less.

After the step of stopping the acetylation reaction, a step of washing the acetylated pea starch in the slurry with water, a step of dehydrating the acetylated pea starch, a step of filtering the acetylated pea starch, a step of drying the acetylated pea starch, and a step of drying the acetylated pea starch. One or more steps selected from the group consisting of a step of pulverizing the converted pea starch and a step of sieving the acetylated pea starch may be further performed.
Among these, in the step of drying the acetylated pea starch, for example, the acetylated pea starch after filtration may be dried at a temperature of 20° C. or higher and 150° C. or lower.
Note that it is preferable to perform the above step of sieving the acetylated pea starch after the step of drying the acetylated pea starch. In the step of sieving the acetylated pea starch, it is preferable to use a sieve with an opening of 0.3 mm according to JIS-Z8801-1 standard, and collect the fraction under the sieve with an opening of 0.3 mm.

3. Dressing Material In this embodiment, the dressing material contains the acetylated pea starch in this embodiment described above.
The dressing material in this embodiment may be used as it is, or may be used in combination with other ingredients.
Moreover, the property of the dressing material may be liquid or powdery.
The coating material is preferably one selected from the group consisting of batter and flour.

(batter)
In this embodiment, the batter includes the acetylated pea starch in this embodiment described above.
In addition, the batter further contains water. The water content in the batter can be the remainder after excluding the content of components other than water contained in the batter.
When preparing a batter, a liquid batter may be prepared by dispersing only acetylated pea starch in water, or a liquid batter may be prepared by adding other ingredients.

The content of acetylated pea starch in the entire batter is preferably 5% by mass or more, more preferably 6% by mass, from the viewpoint of maintaining the texture of the fried food after storage and improving the handleability of the batter. It is at least 7% by mass, more preferably at least 7% by mass, even more preferably at least 8% by mass. From the same viewpoint, the content of acetylated pea starch in the entire batter is preferably 30% by mass or less, more preferably 25% by mass or less, even more preferably 20% by mass or less, even more preferably 15% by mass or less. .
Here, the entire batter refers to the total amount of batter including water.

Furthermore, when acetylated pea starch is used in the batter, it is preferable to further include a thickening stabilizer such as xanthan gum, locust bean gum, or guar gum. Thereby, precipitation of acetylated pea starch can be suppressed and it can be more stably dispersed in the batter.
When using a thickening stabilizer in the batter, the content of the thickening stabilizer is preferably determined based on 100 parts by mass of the acetylated pea starch in the batter, from the viewpoint of improving the dispersibility of the acetylated pea starch. is more than 0 parts by mass, more preferably 0.1 parts by mass or more, even more preferably 0.3 parts by mass or more, even more preferably 0.8 parts by mass or more, even more preferably 1.2 parts by mass or more, From the same viewpoint, the amount is preferably 3 parts by mass or less, more preferably 2.5 parts by mass or less, and even more preferably 2.0 parts by mass or less.

(floured)
In this embodiment, the dusting powder contains the acetylated pea starch in this embodiment described above.
The content of acetylated pea starch in the entire dusting is preferably 50% by mass or more, more preferably 50% by mass or more, from the viewpoint of maintaining the texture of the fried (like) food after storage and improving the handling properties of the dusting. is 60% by mass or more, more preferably 70% by mass or more, even more preferably 80% by mass or more. There is no upper limit to the content of acetylated pea starch in the entire dusting, but from the same point of view, it is, for example, 100% by mass or less, and preferably 100% by mass.

(Other ingredients)
Moreover, the coating material may further contain components other than acetylated pea starch. Other ingredients include starches other than acetylated pea starch such as unprocessed starch (raw starch) and processed starch; grain flours such as wheat flour and rice flour; dried eggs such as whole egg powder; leavening agents such as baking powder; Examples include coating materials other than the above-mentioned coating materials; proteins such as gluten; powdered seasonings; colorants; emulsifiers and the like.

4. Fried (like) food The fried (like) food in this embodiment includes the coating material in this embodiment described above.
In fried foods, the coating material may cover part of the seeds or may cover the entire seeds. Further, the coating material may be attached to a part of the seeds or may be attached to the entire seeds.
Moreover, the fried food of this embodiment can use at least one of the above-mentioned batter and flour as a coating material, and can also use both batter and flour.

In addition, the seeds of the fried food in this embodiment are not limited, and seeds that are normally used for fried food can be used, such as meat such as chicken, pork, and beef, and processed meat products. and meat-like processed products; seafood such as shrimp, squid, oysters, scallops, horse mackerel, and cod; processed marine products such as seafood paste products; vegetables and their processed products such as potatoes, onions, pumpkins, green peppers, and shiitake mushrooms; chicken eggs and quail Eggs and processed products such as rice and corn; Beans such as soybeans and processed products thereof; Processed milk products such as cheese; Bread dough and donut dough; In cream croquettes Sauces such as white sauce and curry in curry bread; mashed vegetables in potato croquettes and pumpkin croquettes; and cheese. In addition, the seeds of the fried food in this embodiment include solid ingredients such as meat, seafood, vegetables, fruits, and pasta, or solid ingredients such as corn and green peas. It is also possible to simultaneously contain solid ingredients that are originally in the form of small pieces.

Fried foods include fried chicken, fried bread, fried Tatsuta, fried chicken, chicken nuggets, pork cutlets, minced meat cutlets, chicken cutlets, cream croquettes, potato croquettes, pumpkin croquettes, fried fish, fried shrimp, fried oysters, fried squid, donuts, and tempura. Preferably, it is one selected from the group consisting of:

Although there are no limitations on the method for producing fried foods, for example, the method for producing fried foods includes the step of obtaining acetylated pea starch in the present embodiment described above;
preparing a batter comprising acetylated pea starch;
The process of attaching the coating material to the outside of the seeds;
A process of obtaining a fried food by heating and cooking the seeds to which the batter has adhered;
A process of storing fried food at a temperature of 20°C or higher and 85°C or lower,
It may also include.

In addition, if the step of attaching the batter material to the outside of the starter includes both the step of attaching the batter to the outside of the starter and the step of attaching flour to the outside of the starter, which step is the order of the steps? It's okay if it's ahead. Further, the step of attaching the batter may be performed multiple times, such as the first batter step and the second batter step.

Specific examples of cooking include frying in edible oil, heating in an oiled frying pan, or on a griddle. Further, heating cooking may be performed by dry heat cooking in an oven or the like, microwave heating cooking (microwave cooking), steam cooking, superheated steam cooking, or the like. For example, when frying in edible oil, the frying temperature is preferably 160°C or higher, more preferably 165°C, from the viewpoint of improving the crispness and moistness of seeds during storage of fried foods. From the same viewpoint, the temperature is preferably 190°C or lower, more preferably 185°C or lower.

In addition, fried food is obtained by coating seeds with a batter and then going through a heat treatment process such as pre-frying, a preservation process such as frozen storage, and a reheating process such as re-frying. You can.

In this embodiment, fried food is a fried food that has the taste and texture of fried food and is produced by baking or steam cooking with a small amount of oil without going through the process of frying (frying) in oil. It may also be a similar food (non-fried food).
For fried foods obtained by these methods, it is more preferable to cover the seeds with a batter containing oil or to sprinkle the batter with oil.

After cooking, the resulting fried food is stored at or above room temperature.
The storage temperature can be, for example, 20°C or higher and 85°C or lower.
When the storage temperature is 40° C. or higher, it may be stored in a hot showcase or the like.

5. Method for maintaining the texture of fried foods The method of maintaining the texture of fried foods in this embodiment includes the steps of attaching the coating material of this embodiment to the outside of the seeds, and The method includes the steps of: heating and cooking the seeds to which the particles have adhered to obtain a fried food; and storing the fried food at a temperature of 20° C. or higher and 85° C. or lower.
Regarding the clothing material of this embodiment, please refer to 3. above. Since it is the same as that described for clothing materials, it will be omitted.

According to the method for maintaining the texture of fried food according to the present embodiment, even when the fried food is cooked and then stored at a temperature of 20°C or higher and 85°C or lower, It is possible to suppress deterioration of texture during storage and maintain the texture of fried (like) foods after storage.

Although the embodiments of the present invention have been described above, these are merely examples of the present invention, and various configurations other than those described above may also be adopted.
Furthermore, the present invention is not limited to the above-described embodiments, and any modifications, improvements, etc. within the range that can achieve the purpose of the present invention are included in the present invention.

Examples of the present invention are shown below, but the gist of the present invention is not limited thereto.
In the following examples, unless otherwise specified, the unit of formulation is parts by mass.

The following raw materials were used for the acetylated pea starch.
・Pea starch: PEA STARCH SOJOM2201 (YANTAI SHUANGTA FOOD CO., LTD. (Importer: Sojitz Foods Co., Ltd.)) Amylose content: 42% by mass
・Tapioca starch: In-house preparation of J-Oil Mills Co., Ltd. ・Vinyl acetate monomer: Manufactured by Fuji Film Wako Pure Chemical Industries, Ltd.

(Production of acetylated starch)
(i) For each example, 269 parts by mass of water was added to 170 parts by mass of starch (containing 12% by mass of water) to form a slurry according to the formulation shown in Table 1.
(ii) Add a 3% by mass aqueous sodium hydroxide solution to the above slurry, adjust the pH to 8.9 using a pH meter, then add vinyl acetate monomer in the formulation shown in Table 1, and allow the acetylation reaction to proceed for 1 hour while stirring. went. During the reaction, the pH of the reaction solution was maintained at 8.9 using a pH meter while adding a 3% by mass aqueous sodium hydroxide solution. Further, during the reaction, the temperature of the slurry was maintained at 31°C.
(iii) After the reaction, a 3% by mass aqueous hydrochloric acid solution was added to neutralize the pH of the reaction solution to 6.0.
(iv) After washing the reaction solution with water, the starch collected by filtration was dried at 40 to 50°C, and the under-sieve fraction was collected through a sieve with a mesh opening of 0.3 mm according to JIS-Z8801-1 standard, Acetylated starch of each example was obtained.
Table 1 shows the content (% by mass) of the under-sieve fraction with a mesh size of 0.3 mm in the acetylated starch.

(Method for measuring acetyl group content)
The acetyl group content of each example of acetylated starch was determined according to the Food Additives Official Standards (Ministry of Health, Labor and Welfare, Consumer Affairs Agency), 9th edition (2018), component specifications and storage standards "Acetylated Adipic Acid Cross-Linked Starch", and "Purity Test ( 2) 2.5% or less of acetyl groups", and measured according to the following measurement method. Table 1 shows the acetyl group content of each example.
(i) Using a moisture meter (manufactured by Kensei Kogyo Co., Ltd., electromagnetic moisture meter: model number MX50), the acetylated starch of each example was heated and dried at 130°C to measure the moisture content, and the amount of anhydrous material was determined from the moisture value obtained. was calculated.
(ii) 50 mL of water and several drops of a 1.0 (w/v)% phenolphthalein ethanol solution were added to 5 g of acetylated starch in terms of anhydride, and the mixture was stirred until uniform.
(iii) After adding 0.1N aqueous sodium hydroxide solution until the liquid turned red, 25 mL of 0.45N aqueous sodium hydroxide solution was added, and the mixture was vigorously stirred at room temperature for 30 minutes.
(iv) Titration was performed using 0.2N hydrochloric acid until the red color of the liquid disappeared, and the amount of 0.2N hydrochloric acid used was defined as titration value A (mL).
(v) As a blank, 25 mL of 0.45N aqueous sodium hydroxide solution was similarly titrated with 0.2N hydrochloric acid until the red color of the liquid disappeared, and the amount of 0.2N hydrochloric acid used was defined as titration value B (mL).
(vi) Acetyl group content (mass%) was calculated from the following formula.
Formula: Acetyl group content (mass%) = [(titration value B - titration value A) x normality of hydrochloric acid x 0.043 x 100] ÷ mass of acetylated starch in terms of anhydride (g)

(Viscosity measurement method using RVA)
(i) The starch of each example and water were mixed in a dedicated aluminum container to prepare a slurry having a starch mass concentration of 8% by mass in terms of dry matter.
A dedicated paddle was placed in the aluminum container and set in a Rapid Visco Analyzer (RVA, manufactured by Terpene Co., Ltd., model number: RVA-4800).
(ii) Maintained at 40°C for 1 minute while measuring viscosity under stirring at 160 rpm, then heated from 40°C to 95°C at a rate of 6°C/min.
The temperature at which the viscosity began to rise during heating at a rate of 6° C./min was defined as the gelatinization start temperature (° C.).
(iii) After being maintained at 95°C for 5 minutes, it was cooled to 25°C at a rate of 4.5°C/min.
(iv) The highest viscosity (cP) during the process of heating from 40°C to 95°C and the lowest viscosity (cP) during the process of cooling from 95°C to 25°C were read.
Table 1 shows the gelatinization start temperature (° C.), the highest viscosity (cP), and the lowest viscosity (cP).

Using the acetylated starch obtained in each example, fried chicken and curry bread were prepared and evaluated. The ingredients used for the fried chicken and curry bread are shown below.
・Strong flour: Camellia, manufactured by Nisshin Seifun Werna Co., Ltd. ・Weak flour: Super Violet, manufactured by Nisshin Seifun Welna Co., Ltd. ・Cast sugar: Caster sugar, manufactured by Mitsui Sugar Co., Ltd. ・Salt: Salt, manufactured by Salt Business Center, a public interest incorporated foundation Monosodium glutamate: Ajinomoto (registered trademark), manufactured by Ajinomoto Co., Inc. ・Soy sauce: Koikuchi soy sauce, manufactured by Kikkoman Foods Co., Ltd. ・White pepper: White pepper, manufactured by Gavan Co., Ltd. ・Skim milk powder: Yotsuba Hokkaido skim milk powder, manufactured by Yotsuba Dairy Products Co., Ltd.・Shortening: Fasier, manufactured by J-Oil Mills Co., Ltd. ・Batter powder: Kitchen King Juicy Karaage Powder, manufactured by Daisho Co., Ltd. ・Semi-dry red: Instant yeast red, manufactured by Nippon France Shoji Co., Ltd. ・Xanthan gum: Echo Gum, Sumitomo Pharma Food & Co., Ltd. Manufactured by Chemical Co., Ltd. Canola oil: Super canola oil, manufactured by J-Oil Mills Co., Ltd. Raw bread crumbs: Raw bread flour, manufactured by Kyoei Food Co., Ltd.

<Evaluation of fried chicken>
(Preparation of pickle liquid)
According to the formulation shown in Table 2, the materials were thoroughly mixed to create a pickle liquid.
(Preparation of fried chicken)
(i) Add 100 parts by mass of chicken thighs cut to 23 to 27 g/piece and 30 parts by mass of the pickling liquid prepared above to a tumbler (VACONA, ESK-60), and heat at 4°C for 90 minutes at a vacuum rate of 80. Tumbling was performed at %.
(ii) 3 parts by mass of the acetylated starch of each example was added as flour to the tumbled chicken thighs, and mixed by hand (no flour was used in Control Example 1).
(iii) A batter solution (a mixture of 50% by mass of batter flour and 50% by mass of cold water) was applied to the outside of the chicken thighs that had been dusted with flour, and then pre-fried for 3 minutes in canola oil heated to 170°C.
(iv) Pre-fried chicken thighs were stored in a -50°C freezer for 16 hours and then in a -20°C freezer.
(v) Chicken thighs taken out of a -20°C freezer were fried for 3 minutes in canola oil heated to 175°C to obtain fried chicken.
(vi) The obtained fried chicken was placed in a hotter set at 65° C. for 4 hours and then subjected to evaluation.

The fried chicken obtained above was evaluated by three expert panelists based on the following evaluation criteria. The evaluation score was decided by a consensus, and a score of 3 or more was considered a passing grade. The results are shown in Table 3.
(Evaluation criteria)
(Clothing Sakumi)
5: Quite crunchy 4: Crunchy 3: Slightly crunchy 2: Not much crunchy 1: No crunchy at all (lack of texture)
5: Not ground at all 4: Hardly ground 3: Not very ground 2: Slightly ground 1: Ground (tenderness of meat)
5: Quite soft 4: Soft 3: Slightly soft 2: Slightly hard 1: Hard (moistness of meat)
5: Very good juiciness 4: Very good juiciness 3: Excellent juiciness 2: Slightly poor juiciness 1: Poor juiciness

From Table 3, Examples 1-1, 2-1, 3-1, and 5-1, in which acetylated pea starch with an acetyl group content of more than 1.6% by mass was used as a coating material, had acetyl group content of more than 1.6% by mass. Compared to Comparative Example 1-1 in which acetylated pea starch with a content of less than 1.6% by mass was used as a coating material, the texture of the fried chicken after storage was good. In addition, Examples 1-1, 2-1, 3-1, and 5-1 are more effective in fried chicken than Comparative Example 2-1, which uses acetylated starch using tapioca starch as a raw material as a coating material. The texture after storage was good.

<Evaluation of curry bread>
(Preparation of batter liquid)
Batter liquids for each example were prepared by mixing the materials according to the formulations shown in Table 5.
(Manufacture of curry bread)
(i) Put the ingredients for the bread dough according to the formulation shown in Table 4 into a mixer (Kanto mixer HPI-20M, manufactured by Kanto Mixer Industry Co., Ltd.), under the conditions of 2 minutes on low speed, 5 minutes on medium speed, and a kneading temperature of 27 ° C. Knead using a dough hook.
(ii) The bread dough kneaded in (i) was subjected to primary fermentation for 30 minutes at a temperature of 27° C. and a relative humidity of 80% RH.
(iii) The bread dough after primary fermentation was divided into 50 g portions.
(iv) The bread dough from (iii) was left at 25°C for 15 minutes.
(v) 30 g of curry filling (Delica Filling RN Melty Sweet Onion Curry, manufactured by Thornton Holdings Co., Ltd.) was added to each of the bread doughs in (iv).
(vi) After wrapping, the dough was battered with the batter liquid obtained above adjusted to 20°C.
(vii) Fresh bread crumbs were attached to the dough after battering.
(viii) After adhering to the raw bread crumbs, the bread dough was subjected to secondary fermentation for 35 minutes at a temperature of 38° C. and a relative humidity of 50% RH.
(ix) After the secondary fermentation, the bread dough was fried with canola oil heated to 180°C for 3 minutes and 30 seconds (2 minutes on one side, 1 minute and 30 seconds on each side) to obtain curry bread.
(x) The obtained curry bread was stored at 25° C. for 5 hours and 30 minutes and then evaluated.

The curry bread obtained above was evaluated by six expert panelists based on the following evaluation criteria. The evaluation score was the average of the expert panelists' scores, and a score of 3.5 or higher was considered a pass. The results are shown in Table 5.
(Evaluation criteria)
(Surface texture)
5: Very crunchy 4: Crunchy 3: Slightly crunchy 2: Not much crunchy 1: No crunchy at all

From Table 5, Example 4, in which acetylated pea starch with an acetyl group content of more than 1.6% by mass was used as a batter, was compared with Comparative Example 3, in which unprocessed pea starch was used as a batter. The texture of the curry bread after storage was good.

This application claims priority based on Japanese Patent Application No. 2022-123107 filed on August 2, 2022, and the entire disclosure thereof is incorporated herein.

Claims

Acetylated pea starch having an acetyl group content of more than 1.6% by mass.
The temperature at which the viscosity starts to increase when heated to 95°C, obtained by measuring the slurry in which the dry matter mass concentration of the acetylated pea starch is 8% by mass using a Rapid Visco Analyzer (RVA), is The acetylated pea starch according to claim 1, wherein the temperature is 60.0°C or more and 68.0°C or less.
The acetylated pea starch according to claim 1 or 2, which is for food use.
The acetylated pea starch according to claim 1 or 2, which is used as a clothing material.
The acetylated pea starch according to claim 1 or 2, wherein the content of the under-sieve fraction of a sieve with a mesh opening of 0.3 mm is 50% by mass or more and 100% by mass or less based on the entire acetylated pea starch.
A coating material comprising the acetylated pea starch according to claim 1 or 2.
The coating material according to claim 6, wherein the coating material is one selected from the group consisting of batter and flour.
A fried food comprising the coating material according to claim 6.
The fried foods include fried chicken, fried bread, fried Tatsuta, fried chicken, chicken nuggets, pork cutlets, minced meat cutlets, chicken cutlets, cream croquettes, potato croquettes, pumpkin croquettes, fried fish, fried shrimp, fried oysters, fried squid, donuts, and tempura. The fried food according to claim 8, which is one type selected from the group consisting of:
A step of attaching the dressing material according to claim 6 to the outside of the seeds;
a step of heating and cooking the seed to which the coating material is attached to obtain a fried food;
a step of storing the fried food at a temperature of 20°C or higher and 85°C or lower;
How to maintain the texture of fried foods, including:
preparing a slurry of pea starch;
A step of adding vinyl acetate monomer or acetic anhydride to the slurry to esterify it,
In the step of esterifying by adding vinyl acetate monomer or acetic anhydride,
The acetylated pea starch according to claim 1 or 2, wherein the amount of the vinyl acetate monomer or the acetic anhydride added is 4 parts by mass or more and 7 parts by mass or less, based on 100 parts by mass of the pea starch in terms of dry matter. manufacturing method.