Processed edible powder, method for producing processed edible powder, coating material for deep-fried food, method for producing coating material for deep-fried food, and method for improving the texture of coating material for deep-fried food

Abstract

Provided are a processed edible powder that has less deterioration of coating taste over time when used as a coating material for deep-fried food, and that has a preferred coating taste with good crispness and a clear crispness, a method for producing the processed edible powder, a coating material for deep-fried food that uses the processed edible powder, a method for producing the coating material for deep-fried food, and a method for improving the taste of the coating material for deep-fried food. A processed edible powder is obtained by mixing a fat solidifying agent into an edible powder made from a starchy and / or fibrous raw material. By using the processed edible powder as a raw material for a coating material for deep-fried food, a deep-fried food having less deterioration of coating taste over time and a preferred coating taste with good crispness and a clear crispness can be obtained.

Description

Technical Field

[0001] This invention relates to processed edible powders suitable as raw materials for coating materials of fried foods, and a method for manufacturing processed edible powders. Furthermore, it relates to coating materials for fried foods utilizing processed edible powders, a method for manufacturing coating materials for fried foods, and a method for improving the texture of coating materials for fried foods. Background Technology

[0002] Wheat flour is the primary material used in coatings for fried foods, such as flour coatings and batters. Various proteins, starches, emulsifiers, eggs, and sodium bicarbonate are added to improve texture. However, existing coating materials suffer from poor adhesion to food, easy peeling, difficulty in uniform dissolution in batter, and a deterioration in texture over time, even when crispy. Therefore, various solutions have been proposed to address these issues.

[0003] For example, there are known techniques related to oil-processed starch obtained by adding mixed oils to starch and performing a maturation process. To further improve the texture of food, the adhesion of coating materials for fried foods to ingredients, and the workability of oil-processed starch when mixed with water and / or oil, improvements are being made to the starch coating substances, such as oils. Examples include using characteristic oils, using substances other than oils, etc., and the following techniques have been reported.

[0004] Patent document 1 below describes a process of adding oil with an iodine value of 130 or higher to starch to obtain an oil-processed starch with viscoelasticity and excellent aging resistance.

[0005] Patent document 2 describes a method for producing fried foods by adding edible oil containing a total content of 15% or more of tri- or more unsaturated fatty acids (trienoic acid, tetraenoic acid, pentaenoic acid, and hexenoic acid) to starch and / or cereal flour, mixing them evenly, and then heating and maturing them. The resulting oil-processed starch is then used as a coating material for fried foods, resulting in fried foods with a soft texture and excellent taste, where the coating does not peel off or expand.

[0006] Patent document 3 describes a process whereby a starch-based oil-based starch is obtained by adding oil containing a total of 60% or more of saturated fatty acids and monounsaturated fatty acids to starch and then heating and maturing it until the oil phase disappears in an emulsifying power test. This process combines thickening and stabilizing effects with emulsifying ability.

[0007] Patent document 4 describes a method for obtaining fried foods with good adhesion between the fried food and the coating by using a starch-processed starch containing oil and glycerol organic acid fatty acid esters as a coating material for fried foods.

[0008] Patent document 5 describes a process whereby adding one or more of oils, oil analogues, fatty acids and their derivatives to starch allows lipoxygenase to function, thereby obtaining an oil-processed starch with less oil oxidation odor. When this starch is used in a batter for fried foods, the fried food exhibits good adhesion to the coating without compromising flavor, and is given a crispy yet soft texture.

[0009] In addition, the following technologies are reported as related to coating materials for fried foods other than processed starches.

[0010] Patent document 6 describes a mixed powder for fried foods that is powdered with a particle size of less than 500 μm, whose main constituent fatty acids are palmitic acid and / or stearic acid, and contains polyglycerol fatty acid esters with an esterification rate in the range of 30 to 70%. Fried foods obtained by refrigerating / freezing and then cooking them using a microwave cooker or the like can have the same excellent flavor and texture as freshly fried foods.

[0011] Patent document 7 describes a method for obtaining fried foods with excellent textures, such as easy frying, no residue inside the coating, non-sticky texture, and crispness, by using a batter mixture for frying foods. The batter mixture for frying foods is characterized by containing diacetyl tartaric acid monoglyceride in the untreated starch content of 40% by weight or more.

[0012] Existing technical documents

[0013] Patent documents

[0014] Patent Document 1: Japanese Patent Application Publication No. 54-11247

[0015] Patent Document 2: Japanese Patent Application Publication No. 2004-113236

[0016] Patent Document 3: Japanese Patent Application Publication No. 2010-259399

[0017] Patent Document 4: Japanese Patent Application Publication No. 2005-185122

[0018] Patent Document 5: Japanese Patent Application Publication No. 2000-106832

[0019] Patent Document 6: Japanese Patent Application Publication No. 2002-10746

[0020] Patent Document 7: Japanese Patent Application Publication No. 2001-25370 Summary of the Invention

[0021] The problem that the invention aims to solve

[0022] However, while the aforementioned oil-processed starch, when used as a coating material for fried foods, improves the adhesion between the coating and the food being fried, it is difficult to say that it sufficiently improves the coating's texture to a crisp and crunchy texture or effectively inhibits the deterioration of the coating's texture over time. Furthermore, besides the method using oil-processed starch, various coating texture improvement techniques, such as those in Patent Documents 6 and 7, have been disclosed, but none have yielded satisfactory results.

[0023] Therefore, the object of the present invention is to provide a processed edible powder that, when used as a coating material for fried foods, exhibits minimal degradation of coating texture over time and can be improved to a preferred texture with good crispness, a method for manufacturing the processed edible powder, a coating material for fried foods using the processed edible powder, a method for manufacturing the coating material for fried foods, and a method for improving the texture of the coating material for fried foods.

[0024] means for solving problems

[0025] In order to solve the above-mentioned problems, the inventors have repeatedly conducted in-depth research and found that if edible powder made from starchy and / or fibrous raw materials containing oil curing agents is used as a raw material for coating materials for fried foods, fried foods with a preferred coating texture that has less deterioration over time, good crispness and a crisp texture can be obtained, thus completing the present invention.

[0026] That is, from its first point of view, the present invention provides a processed edible powder, characterized in that it contains edible powder made from starchy and / or fibrous raw materials, and an oil curing agent mixed in the edible powder.

[0027] In the processed edible powder provided by the present invention, it is preferable that 0.01 to 20 parts by weight of the above-mentioned oil curing agent are contained relative to 100 parts by weight of the above-mentioned edible powder.

[0028] In addition, in the processed edible powder provided by the present invention, the oil curing agent is preferably a substance in which the viscosity of the oil mixture is 340 mPa·s or higher when 20.0 g of the oil curing agent is added to 20.0 g of rapeseed oil and heated in a boiling water bath for 20 minutes, and then cooled to 25°C in a static state, or the oil mixture is gelled.

[0029] In addition, in the processed edible powder provided by the present invention, the oil curing agent is preferably a substance in which the viscosity of the oil mixture is 170 mPa·s or higher when 2.0 g of the oil curing agent is added to 38.0 g of rapeseed oil and heated in a boiling water bath for 10 minutes, and then cooled to 25°C in a static state, or the oil mixture is gelled.

[0030] From a second perspective, the present invention provides a method for manufacturing processed edible powder, characterized in that an oil curing agent is mixed into the edible powder made from starchy and / or fibrous raw materials.

[0031] In the method for manufacturing processed edible powder provided by the present invention, it is preferable to mix 0.01 to 20 parts by weight of the above-mentioned oil curing agent relative to 100 parts by weight of the above-mentioned edible powder.

[0032] Furthermore, in the method for manufacturing processed edible powder provided by the present invention, the oil curing agent is preferably a substance in which the viscosity of the oil mixture is 340 mPa·s or higher when 20.0 g of the oil curing agent is added to 20.0 g of rapeseed oil and heated in a boiling water bath for 20 minutes, and then cooled to 25°C in a static state, or the oil mixture is gelled.

[0033] Furthermore, in the method for manufacturing processed edible powder provided by the present invention, the oil curing agent is preferably a substance in which the viscosity of the oil mixture is 170 mPa·s or higher when 2.0 g of the oil curing agent is added to 38.0 g of rapeseed oil and heated in a boiling water bath for 10 minutes, and then cooled to 25°C in a static state, or the oil mixture is gelled.

[0034] Furthermore, in the method for manufacturing processed edible powder provided by the present invention, it is preferable to fluidize the above-mentioned oil curing agent and mix it into the above-mentioned edible powder.

[0035] From a third perspective, the present invention provides a coating material for fried foods, characterized in that it contains the aforementioned processed edible powder.

[0036] From a fourth perspective, the present invention provides a method for manufacturing a coating material for fried foods, characterized in that the coating material for fried foods contains processed edible powder obtained by the above-described method for manufacturing processed edible powder.

[0037] From its fifth perspective, the present invention provides a method for improving the texture of coating materials for fried foods, characterized by the addition of the aforementioned processed edible powder.

[0038] From its sixth point of view, the present invention provides a method for improving the texture of coating materials for fried foods, characterized by adding processed edible powder obtained by the above-described method for manufacturing processed edible powder.

[0039] Invention Effects

[0040] According to the present invention, by using the above-mentioned processed edible powder as a raw material for coating materials for fried foods, it is possible to obtain fried foods with a preferred coating texture that exhibits less degradation over time and has good crispness. Detailed Implementation

[0041] In this invention, the term "edible powder made from starchy and / or fibrous raw materials" refers to edible powder manufactured using starchy and / or fibrous raw materials derived from plants.

[0042] Among the above, examples of edible powders manufactured using fibrous raw materials include: cellulose powder, soybean fiber, wheat bran powder, and citrus fiber. Of these, wheat bran powder and / or citrus fiber are preferred in terms of availability and cost.

[0043] In addition, as the edible powder made from starchy raw materials, any starchy powder that can be used as food is acceptable without particular limitation. For example, the following starches can be used: cassava starch, potato starch, corn starch, wheat starch, rice starch, sweet potato starch, mung bean starch, pea starch, arrowroot starch, tapioca starch, bracken starch, sago starch, lily starch, etc. In addition, wheat flours such as cake flour, all-purpose flour, bread flour, whole wheat flour, etc., rice flour, buckwheat flour, soybean flour, mung bean flour, pea flour, corn flour, barley flour, rye flour, coix seed flour, barnyard millet flour, millet flour, etc., which are cereal pulverizates containing starch, can also be used. Among them, from the perspective of the texture when heated, corn starch, rice starch, legume starches, and / or cake flour with low drawability are preferred. Especially from the perspectives of quality and popularity, corn starch is preferred. In addition, for any starchy edible powder, in addition to the powder derived from ordinary cereals, the powder derived from cereals improved by breeding methods or genetic engineering methods such as non-waxy varieties, waxy varieties, and high amylose varieties can also be used. Moreover, in the present invention, as the starchy raw material, the raw materials subjected to various processing treatments can also be used. That is, the edible powder obtained by subjecting the starchy raw material to chemical modification treatments such as oxidation treatment, esterification treatment, etherification treatment, crosslinking treatment, α-treatment, granulation treatment, hydrothermal treatment, ball milling treatment, micro-pulverization treatment, heat treatment, warm water treatment, bleaching treatment, sterilization treatment, acid treatment, alkali treatment, enzyme treatment, or two or more of these treatments can also be used. Among these processing treatments, when used as the coating material for fried foods, crosslinked starch is preferred, and phosphorylated crosslinked starch is particularly preferred.

[0044] Regarding the oil solidifying agent (also referred to as oil gelling agent) used in the present invention, any oil solidifying agent can be used without particular limitation as long as it has the function of increasing the viscosity of liquid oil when dissolved in oil, or changing it into a paste or gel state, or increasing the hardness of solid oil at room temperature. Gelation in this specification means that the liquid becomes highly viscous and does not flow. Specifically, as the oil solidifying agent, substances having the above-mentioned oil solidifying ability in fatty acids, fatty acid salts, hydrogenated oils, glycerol fatty acid esters, sucrose fatty acid esters, polyglycerol fatty acid esters, dextrin fatty acid esters, etc. can be cited. In addition, two or more of the above-mentioned oil solidifying agents can also be used in combination.

[0045] The preferred oil curing agent of the present invention is one in which, after adding 20.0g of the oil curing agent to 20.0g of canola oil and heating in a boiling water bath for 20 minutes, the viscosity of the oil mixture after cooling to 25°C in a static state is 340 mPa·s or more, preferably 500 mPa·s or more, or the oil mixture gels. More preferably, the preferred oil curing agent is one in which, after adding 2.0g of the oil curing agent to 38.0g of canola oil and heating at 100°C for 10 minutes, the viscosity of the oil mixture after cooling to 25°C in a static state is 170 mPa·s or more, preferably 180 mPa·s or more, or the oil mixture gels.

[0046] It should be noted that, in this invention, the viscosity measured as described above means the viscosity obtained by measuring the viscosity after 30 seconds of rotation using a TVB10 type viscometer (Toki Sangyo Co., Ltd.) with the rotor speed set to 30 rpm, as shown in the embodiments described later. Furthermore, the rapeseed oil used in the viscosity measurement as described above refers to rapeseed oil with an iodine value of 94 to 126.

[0047] The processed edible powder of this invention is obtained by adding an oil-curing agent and mixing it with edible powder made from starchy and / or fibrous raw materials. Furthermore, as a method for adding and mixing the oil-curing agent, it is preferable to add and mix it by fluidizing the oil-curing agent through methods such as heating or applying pressure. By adding and mixing it after fluidization, it can be more uniformly dispersed in the processed edible powder, and the oil-curing agent can be effectively dispersed in the coating.

[0048] In this invention, the amount of oil-curing agent added to the edible powder is preferably 0.01 to 20% by mass, more preferably 0.05 to 10% by mass, relative to the edible powder before the addition of the oil-curing agent. When it is less than 0.01% by mass, there is a tendency to make it difficult to obtain the taste improvement effect of coating. On the other hand, when it exceeds 20% by mass, there is a tendency to result in poor operability of sieving and coating due to the reduced flowability of the edible powder and the agglomeration of the powder, and to produce undesirable taste quality originating from the oil-curing agent.

[0049] Without hindering the purpose of the present invention, the grease curing agent used in the present invention may be used in combination with greases, alcohols and / or esters such as emulsifiers.

[0050] Examples of oils and fats include those recognized for edible purposes, blended oils, and mixtures thereof, such as flaxseed oil, perilla seed oil, walnut oil, safflower oil, grapeseed oil, soybean oil, sunflower seed oil, corn oil, cottonseed oil, sesame oil, rapeseed oil, canola oil, peanut oil, olive oil, palm oil, coconut oil, shortening, butter, lard, chicken fat, mutton fat, whale oil, fish oil, and their fractionated oils, deodorized oils, heated oils, hydrogenated oils, transesterified oils, and other processed oils. Examples of alcohols include ethanol, glycerol, propylene glycol, lower alcohols, and higher alcohols. Examples of esters include glycerol fatty acid esters, polyglycerol fatty acid esters, organic acid monoglycerides, dehydrated sorbitol fatty acid esters, propylene glycol fatty acid esters, sucrose fatty acid esters, and lecithin, which do not have the ability to solidify fats and fats. Combinations of these can also be included.

[0051] In addition to the oil curing agent, the processed edible powder of the present invention may also contain the aforementioned oils and / or emulsifiers, without hindering the purpose of the present invention.

[0052] The processed edible powder of the present invention can be used in combination with various foods. There are no particular limitations on the types of foods. For example, it can be used in solid or gel-like foods such as batter used as a coating material for fried foods, powdered fried foods, edible meat, aquatic and livestock meat products, processed aquatic products, noodles, bread, and other foods.

[0053] These foods are suitable as raw materials for coatings used in fried foods, considering the effect of achieving a coating texture that deteriorates less over time and is improved to a crisp and crunchy texture.

[0054] That is, the coating material for fried foods of the present invention is characterized by containing the above-mentioned processed edible powder. The coating material for fried foods of the present invention can be used, for example, as a batter mix, a coating powder, or a dry frying powder.

[0055] In addition, examples of fried foods include dry-fried foods, tempura, Tatsuta-style dry-fried foods, fried chicken, fried chicken cutlets, fried pork cutlets, fried beef steaks, fried meat patties, croquettes, fried shrimp, fried squid, and fried pancakes. It should be noted that the fried foods in this invention are not limited to deep-fried items; they can also be non-fried foods cooked using heating methods such as frying pans, microwave ovens, ovens, induction ovens, conventional ovens, and convection ovens.

[0056] The amount of the processed edible powder of the present invention added to food can be appropriately set according to the type of food. If it is a coating material for fried food, the total raw materials such as batter mixing powder, coating powder, dusting flour, and dry frying powder, converted by dry matter, preferably contain 0.1 to 100% by mass of the above-mentioned processed edible powder, more preferably 1 to 90% by mass, and most preferably 10 to 80% by mass.

[0057] Furthermore, the processed edible powder of the present invention can also be used as a texture improver for coating materials used in fried foods. That is, by adding the processed edible powder of the present invention to coating materials used in fried foods, it is possible to obtain a preferred coating texture that exhibits less deterioration over time and is improved to have good crispness.

[0058] Example

[0059] The following examples illustrate the details of the present invention, but the technical scope of the present invention is not limited to the following examples. It should be noted that, unless otherwise specified, in this specification, "%", "parts", etc., are quality standards, and numerical ranges are described in the form of numerical ranges including their endpoints.

[0060] [Viscosity determination of greases containing grease curing agents 1]

[0061] Weigh 20.0 g of canola oil and 20.0 g of each material listed in Table 1 or Table 2 into a 50 mL plastic conical tube. Heat in a boiling water bath for 20 minutes while inverting the tube to mix, until the materials dissolve, thus preparing a mixture. After heating, allow the mixture to stand for 20 hours in a constant temperature bath set to 25°C. After standing, use a TVB10 viscometer (Toki Sangyo Co., Ltd.) with the rotor speed set to 30 rpm to measure the viscosity after 30 seconds of rotation. Regarding the rotor, change it to an appropriate rotor required by the machine according to the sample viscosity: TM1 for 0–200 mPa·s, TM2 for 200–1000 mPa·s, TM3 for 1000–4000 mPa·s, and TM4 for 4000–20000 mPa·s. The measurement results are shown in Tables 1 and 2.

[0062] [Table 1]

[0063] Material Name Viscosity (mPa·s) rapeseed oil 140 Glyceryl fatty acid ester A Unable to be measured (due to gelation). Glyceryl fatty acid ester B Unable to be measured (due to gelation). Glyceryl fatty acid ester C 140 Sucrose fatty acid ester A Unable to be measured (due to gelation). Sucrose fatty acid ester B 140 Hydrogenated coconut oil 550

[0064] [Table 2]

[0065]

[0066] [Viscosity determination of greases containing grease curing agents 2]

[0067] Weigh 38.0 g of canola oil and 2.0 g of each material listed in Table 3 or Table 4 into a 50 mL plastic conical tube. Heat in a boiling water bath for 10 minutes while inverting the tube to mix, until the materials dissolve, thus preparing a mixture. After heating, allow the mixture to stand for 20 hours in a constant temperature bath set to 25°C. After standing, use a TVB10 viscometer (Toki Sangyo Co., Ltd.) with the rotor speed set to 30 rpm to measure the viscosity after 30 seconds of rotation. The rotor was changed to a suitable rotor required by the machine to match the sample viscosity: TM1 for 0–200 mPa·s, TM2 for 200–1000 mPa·s, TM3 for 1000–4000 mPa·s, and TM4 for 4000–20000 mPa·s. The measurement results are shown in Tables 3 and 4.

[0068] [Table 3]

[0069] Material Name Viscosity (mPa·s) rapeseed oil 140 Glyceryl fatty acid ester A 9860 Glyceryl fatty acid ester B 18870 Glyceryl fatty acid ester C 140 Sucrose fatty acid ester A 200 Sucrose fatty acid ester B 140 Hydrogenated coconut oil 140

[0070] [Table 4]

[0071]

[0072] Table 1 shows that among esters with the same substance name, there are esters with and without oil-curing ability. Furthermore, the oil-curing ability varies for each material. Table 3 shows that there are oil-curing agents, such as hydrogenated coconut oil, where no increase in oil viscosity was observed at low concentrations. Additionally, Tables 2 and 4 show that oil-curing agents with specified viscosities can be obtained from randomly selected commercially available emulsifiers and oils.

[0073] [Preparation of processed edible powders]

[0074] (Implementation Product 1)

[0075] In a 50 mL plastic conical tube, weigh 18.0 parts by weight of canola oil and 2.0 parts by weight of glycerol fatty acid ester A. Heat in a boiling water bath for 10 minutes while inverting and mixing appropriately to prepare an oil mixture. For 100 parts by weight of dried corn starch, add 10 parts by weight of the prepared oil mixture immediately after heating, and mix evenly with a mortar and pestle to obtain processed edible powder (Example 1).

[0076] (Implementation Product 2)

[0077] In Embodiment 1, glycerol fatty acid ester A is replaced with glycerol fatty acid ester B, and otherwise processed into edible powder (Example 2) is obtained by operating in the same manner as in Embodiment 1.

[0078] (Implementation Product 3)

[0079] In Embodiment 1, glycerol fatty acid ester A is replaced with sucrose fatty acid ester A, and otherwise processed into edible powder (Example 3) is obtained by operating in the same manner as in Embodiment 1.

[0080] (Implementation Product 4)

[0081] In Embodiment 1, glycerol fatty acid ester A is hydrogenated coconut oil, and otherwise processed into edible powder (Example 4) is obtained by operating in the same manner as in Embodiment 1.

[0082] (Implementation Item 5)

[0083] In Embodiment 1, corn starch is replaced with pea starch, and otherwise processed edible powder is obtained by operating in the same manner as in Embodiment 1 (Example 5).

[0084] (Implementation Product 6)

[0085] In Embodiment 1, corn starch is replaced with mung bean starch, and otherwise processed into edible powder (Example 6) is obtained by operating in the same manner as in Embodiment 1.

[0086] (Implementation Product 7)

[0087] In Embodiment 1, the corn starch is configured as high amylose corn starch, and otherwise processed into edible powder (Example 7) is obtained by operating in the same manner as in Embodiment 1.

[0088] (Implementation Product 8)

[0089] In Embodiment 1, corn starch is replaced with wheat starch, and otherwise processed edible powder is obtained by operating in the same manner as in Embodiment 1 (Example 8).

[0090] (Implementation Product 9)

[0091] In Embodiment 1, corn starch is replaced with rice starch, and otherwise processed edible powder (Example 9) is obtained by operating in the same manner as in Embodiment 1.

[0092] (Implementation Product 10)

[0093] In Embodiment 1, corn starch is set as low-gluten flour, and otherwise processed into edible powder (Example 10) is obtained by operating in the same manner as in Embodiment 1.

[0094] (Implementation Product 11)

[0095] In Embodiment 1, corn starch is used as rice flour, and otherwise processed edible powder is obtained by operating in the same manner as in Embodiment 1 (Example 11).

[0096] (Implementation Product 12)

[0097] Water is added to cassava starch to prepare a slurry containing 30-40% by weight of cassava starch. The slurry is heated to 30°C, and 2 parts by weight of sodium sulfate are dissolved for every 100 parts by weight of the dried starch. Sodium hydroxide is added to adjust the pH to 11-12, and then 0.02 parts by weight of phosphoric acid chloride is added for every 100 parts by weight of the dried starch. The reaction is carried out for 1 hour. Next, sulfuric acid is added to adjust the pH to 5-6, followed by washing and dehydration. The phosphate-crosslinked cassava starch obtained by this method is used instead of the corn starch in Example 1, and the processed edible powder (Example 12) is obtained by the same procedure as in Example 1.

[0098] (Implementation Product 13)

[0099] The amount of phosphoryl chloride added in embodiment 12 was set to 0.5 parts by mass. Otherwise, the same procedure as in embodiment 12 was followed to obtain processed edible powder (embodiment 13).

[0100] (Implementation Product 14)

[0101] Add 1 part by weight of heated and melted glycerol fatty acid ester A to 100 parts by weight of dried corn starch, and mix evenly with a mortar and pestle to obtain processed edible powder (Example 14).

[0102] (Implementation Item 15)

[0103] The amount of glycerol fatty acid ester A added in embodiment 14 was set to 0.1 parts by mass. Otherwise, the same procedure as in embodiment 14 was followed to obtain the processed edible powder (embodiment 15).

[0104] (Implementation Product 16)

[0105] Add 1 part by weight of heated and melted glycerol fatty acid ester A to 100 parts by weight of dried citrus fiber, mix evenly with a mortar and pestle to obtain processed edible powder (Example 16).

[0106] (Comparative Product 1)

[0107] Corn starch was used as comparative product 1.

[0108] (Comparative product 2)

[0109] Comparative product 2 was obtained by using rapeseed oil as the glycerol fatty acid ester A of product 1, otherwise the same procedure as product 1.

[0110] (Comparative product 3)

[0111] Comparative product 3 was obtained by modifying glycerol fatty acid ester A of product 1 to glycerol fatty acid ester C, and otherwise operated in the same manner as product 1.

[0112] (Comparative product 4)

[0113] Comparative product 4 was obtained by replacing the glycerol fatty acid ester A of product 1 with sucrose fatty acid ester B, and otherwise operating in the same manner as product 1.

[0114] (Comparative product 5)

[0115] Comparative product 5 was obtained by replacing the glycerol fatty acid ester A of product 1 with canola oil and the corn starch with pea starch, otherwise the same procedure as product 1 was followed.

[0116] (Comparative product 6)

[0117] Comparative product 6 was obtained by replacing the glycerol fatty acid ester A of product 1 with rapeseed oil and the corn starch with mung bean starch, otherwise by operating in the same manner as product 1.

[0118] (Comparative product 7)

[0119] Comparative product 7 was obtained by using rapeseed oil as the glycerol fatty acid ester A of product 1 and high amylose corn starch as the corn starch. Otherwise, the same procedure as that of product 1 was followed to obtain comparative product 7.

[0120] (Comparative product 8)

[0121] Comparative product 8 was obtained by replacing the glycerol fatty acid ester A of product 1 with canola oil and the corn starch with wheat starch, otherwise the same procedure as product 1 was followed.

[0122] (Comparative product 9)

[0123] Comparative product 9 was obtained by replacing the glycerol fatty acid ester A of product 1 with rapeseed oil and the corn starch with rice starch, otherwise by operating in the same manner as product 1.

[0124] (Comparative product 10)

[0125] Comparative product 10 was obtained by using glycerol fatty acid ester A of product 1 as canola oil and corn starch as low-gluten flour, otherwise the same procedure as product 1 was followed.

[0126] (Comparative product 11)

[0127] Comparative product 11 was obtained by using glycerol fatty acid ester A of product 1 as rapeseed oil and corn starch as rice flour, otherwise the same procedure as product 1 was followed.

[0128] (Comparative product 12)

[0129] Comparative product 12 was obtained by using glycerol fatty acid ester A of product 1 as rapeseed oil and corn starch as phosphate-crosslinked cassava starch obtained by the method of Example 15, otherwise, it was operated in the same manner as product 1.

[0130] (Comparative product 13)

[0131] Comparative product 13 was obtained by taking the glycerol fatty acid ester A of product 1 as rapeseed oil and the corn starch as phosphate-crosslinked cassava starch obtained by the method of product 16, otherwise, it was operated in the same manner as product 1.

[0132] (Comparative product 14)

[0133] Processed edible powder is prepared by mixing the oil-based curing agent with edible powder without causing the curing agent to flow. Specifically, 18.0 parts by weight of canola oil and 2.0 parts by weight of glycerol fatty acid ester A are weighed and added into a 50 mL plastic conical tube, and the mixture is inverted appropriately to prepare an oil-oil mixture. For 100 parts by weight of dried corn starch, 10 parts by weight of the oil-oil mixture are added and mixed evenly with a mortar and pestle to obtain processed edible powder (comparative product 14).

[0134] (Comparative product 15)

[0135] Processed edible powder is prepared by mixing the oil-based curing agent with edible powder without causing the oil to flow. Specifically, 1 part by weight of powdered glycerol fatty acid ester A (unmelted by heating) is added to 100 parts by weight of dried corn starch, and the mixture is uniformly mixed in a mortar to obtain processed edible powder (comparative product 15).

[0136] (Comparative product 16)

[0137] Citrus fiber was used as a comparative product 16.

[0138] [Experimental Example 1: Deep-fried Foods (Sprinkling Method, Evaluation of Starch Content)]

[0139] Mix 100 parts by weight of embodiments 1-15, comparatives 1-15, and 100 parts by weight of commercially available fried food powder to prepare a mixed powder. For 100 parts by weight of the prepared mixed powder, use a whisk to mix 0.4 parts by weight of xanthan gum and 130 parts by weight of ice-cold water to prepare a batter. Next, cut 20g pieces of skinless and fat-trimmed chicken breast into 10 pieces. Mix 20g of the prepared mixed powder in a zip-locked plastic bag and coat with flour. Apply the prepared batter to the flour-coated chicken breast at a ratio of 40% relative to the meat, then evenly sprinkle the prepared mixed powder over the entire food from above. Fry in refined soybean oil at 175°C for 4 minutes to prepare a fried food.

[0140] (Taste evaluation)

[0141] The texture of the coatings for deep-fried foods prepared by each method was evaluated after being left at room temperature for 30 minutes following frying. Additionally, 200g of rice was evenly spread in a heat-resistant plastic container (inner diameter W130mm × L130mm × H65mm), and then deep-fried foods that had been left at room temperature for 2 hours were placed on top. The container was sealed, and the texture of the coatings was evaluated after heating at 1500W for 1 minute. The following items were evaluated regarding the texture.

[0142] (Texture: Crisp)

[0143] In the evaluation criteria for crispness, a crisp texture in the coating of fried food is considered good. The scoring criteria are as follows: very crisp is scored as 5 points, very crisp as 4 points, somewhat crisp as 3 points, slightly crisp as 2 points, and no crispness as 1 point.

[0144] (Texture: Crispy)

[0145] In the evaluation criteria for crispness, a good result is defined as the coating of fried food having good crispness without a chewy, rubbery texture. The scoring criteria are as follows: very good crispness with no chewiness is scored as 5 points; good crispness with almost no chewiness is scored as 4 points; somewhat poor crispness with a chewy texture throughout is scored as 3 points; poor crispness with a chewy texture is scored as 2 points; and very poor crispness with a strong chewy texture is scored as 1 point.

[0146] The taste evaluation was conducted by 5 skilled judges, and the results are expressed as an average score (rounded to the nearest two decimal places). The results are shown in Table 5.

[0147] [Table 5]

[0148]

[0149] As shown in Table 5, the fried foods using starchy ingredients containing an oil-based curing agent exhibit a superior texture with crispness and good crunchiness after frying for 30 minutes and after oven heating. The texture-improving effect was also confirmed for the fried foods prepared using sample 4, which used hydrogenated coconut oil, for which the thickening effect of the oil was observed in Table 1 but not in Table 3. On the other hand, the fried foods using starchy ingredients without an oil-based curing agent did not have a preferred texture in terms of crispness and crunchiness.

[0150] Furthermore, it can be clearly stated that, compared with the embodiments 1 and 14, which were mixed into the edible powder without fluidizing the oil curing agent, the effects after frying for 30 minutes and after stove heating were lower.

[0151] [Experimental Example 2: Deep-fried Foods (Sprinkling Method, Evaluation of Fiber Content)]

[0152] Prepare a mixed powder by mixing 10 parts by weight of the embodiment 16 or comparative 16, 90 parts by weight of corn starch, and 100 parts by weight of commercially available dry-frying powder. For 100 parts by weight of the prepared mixed powder, mix 0.1 parts by weight of xanthan gum and 130 parts by weight of ice-cold water using a whisk to prepare a batter. Next, cut 20g pieces of skin-trimmed and fat-free chicken breast into 10 pieces. Mix 20g of the prepared mixed powder in a zip-lock plastic bag and coat with flour. Apply the prepared batter to the flour-coated chicken breast at a ratio of 40% relative to the meat, then evenly sprinkle the prepared mixed powder over the entire ingredient from above. Fry in refined soybean oil at 175°C for 4 minutes to prepare a dry-fried food.

[0153] The taste evaluation was conducted using the same method as in Experiment 1. The results are shown in Table 6.

[0154] [Table 6]

[0155]

[0156] As shown in Table 6, fried foods containing fibrous ingredients with an oil-based curing agent exhibit a superior texture with crispness and good crunchiness after frying for 30 minutes and after oven heating. On the other hand, fried foods containing fibrous ingredients without an oil-based curing agent do not have a superior texture in terms of crispness and crunchiness.

[0157] [Experimental Example 3: Deep-fried Foods (Batter Method)]

[0158] 100 parts by weight of embodiments 1, 13-15, comparatives 1-3, 13, and 100 parts by weight of commercially available fried food powder were mixed to obtain a mixed powder. For 100 parts by weight of the prepared mixed powder, 0.4 parts by weight of xanthan gum and 110 parts by weight of ice-cold water were mixed using a whisk to prepare a batter. Next, 20g pieces of skinless and fat-trimmed chicken breast were cut, and the prepared batter was applied to the cut chicken breast at a ratio of 40% relative to the meat. The chicken breast was then fried in refined soybean oil at 175°C for 4 minutes to prepare a fried food.

[0159] In addition, 100 parts by weight of Comparative Product 1 and 100 parts by weight of commercially available fried food powder were mixed to prepare a mixed powder. For 100 parts by weight of the mixed powder, 0.4 parts by weight of xanthan gum and 110 parts by weight of ice water were mixed with a whisk to prepare a batter. Then, while whisking with a whisk, 5 parts by weight of the oil mixture prepared by the same method as in Example 1 were added to the batter and mixed. Fried food was prepared using the resulting mixture in the same manner as described above.

[0160] The taste evaluation was conducted using the same method as in Experiment 1. The results are shown in Table 7.

[0161] [Table 7]

[0162]

[0163] As shown in Table 7, similarly, in batter-type fried foods, fried foods using processed edible powder containing an oil-curing agent exhibit a preferred texture with crispness and good crunchiness after frying for 30 minutes and after oven heating. Conversely, fried foods using processed edible powder without an oil-curing agent do not have a preferred texture in terms of crispness and crunchiness. Furthermore, in Comparative Example 21, where the oil mixture used in Example 1 was directly added to the batter, no texture improvement effect was observed. Therefore, it is important to ensure that the edible powder contains an oil-curing agent beforehand.

Claims

1. A method for manufacturing processed edible powder, characterized in that, Processed edible powders are made by mixing heated, fluidized fat-curing agents without the use of fats into edible powders made from starchy and / or fibrous raw materials. The oil curing agent is a substance that, after adding 20.0g of the oil curing agent to 20.0g of canola oil and heating it in a boiling water bath for 20 minutes, the viscosity of the oil mixture after cooling to 25°C in a static state is 340 mPa·s or higher, or the oil mixture gels, or... The oil curing agent is a substance that, after adding 2.0g of the oil curing agent to 38.0g of canola oil and heating it in a boiling water bath for 10 minutes, the viscosity of the oil mixture after cooling to 25°C in a static state is 170 mPa·s or higher, or the oil mixture gels, or... The grease curing agent is either of these two.

2. The method for manufacturing edible powder according to claim 1, characterized in that, 0.01 to 20 parts by weight of the oil curing agent are mixed with 100 parts by weight of the edible powder.

3. A method for manufacturing a coating material for fried foods, characterized in that, The coating material for fried foods contains processed edible powder obtained by the method for manufacturing processed edible powder as described in claim 1 or 2.

4. A method for improving the texture of a coating material for fried foods, characterized in that, Add the processed edible powder obtained by the manufacturing method of the processed edible powder according to claim 1 or 2.

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