Wrapping powder and method for improving crispness

Abstract

The invention relates to wrapping flour which comprises pea oxidized starch and wheat flour, the pea oxidized starch is obtained by oxidizing pea starch through an oxidizing agent, and the oxidizing active ingredient content of the oxidizing agent is 0.1-5.5 wt% of the dry basis weight of the pea starch. The invention also relates to a method for preparing the coating powder, a food product coated with the coating powder, and a method for improving the fried crispness of the food product.

Description

Technical Field

[0001] The present invention relates to the field of food, in particular to the coating of fried food. Background Art

[0002] The main functions of the coating for fried foods are to prevent moisture loss, enhance flavor, reduce food loss during freezing and transportation, provide a crispy texture, and maintain a stable taste during storage. Currently, the starch raw materials used in the coating for fried foods are mainly corn, cassava, and high-amylose corn, but these three raw materials present the following issues. Consumers are concerned about the presence of genetically modified corn starch, which requires relatively complex certification and declarations during production and sales. Cassava starch is primarily produced in Southeast Asia, which involves issues with raw material import, transportation, high prices, and difficulty controlling the production cycle and on-site management. High-amylose corn starch is not widely cultivated, resulting in limited raw material supply and high prices.

[0003] The coating used in fried foods, such as fried chicken, often softens quickly after frying, resulting in a lack of crispness. In an effort to increase the duration of crispness after frying, excessive stiffness can lead to an overly tough and crunchy product. The coating also absorbs a lot of oil, resulting in a darker color and an unhealthy experience for consumers.

[0004] Therefore, need a kind of coating powder that can improve above-mentioned defective on the market. Summary of the Invention

[0005] The present invention relates to a coating powder comprising oxidized pea starch and wheat flour, wherein the oxidized pea starch is obtained by oxidizing pea starch with an oxidant, and the oxidant has an oxidative active ingredient content of 0.1-5.5 wt% based on the dry weight of the pea starch. In one aspect, the oxidized pea starch comprises moderately oxidized pea starch.

[0006] The present invention relates to a method for preparing the powdered coating disclosed herein, the method comprising:

[0007] a. Mix pea starch and water to prepare a starch slurry having a concentration of 30-40wt%;

[0008] b. heating the starch slurry to a temperature of 20-30°C;

[0009] c. Adjust the pH of the starch slurry to 10-12;

[0010] d. adding an oxidant to the starch slurry, wherein the oxidizing active ingredient content of the oxidant is 0.1-5.5wt% based on the dry weight of the pea starch;

[0011] e. Adjust the pH of the starch slurry to 5-7 after the oxidation reaction is completed;

[0012] f. drying the starch slurry to form oxidized pea starch; and

[0013] g. Mixed pea starch and wheat flour to obtain the powder coating,

[0014] Wherein, in steps bd, the temperature is maintained at 20-30°C.

[0015] The present invention relates to a food product, wherein the food product is coated with the coating powder of the present disclosure.

[0016] The present invention relates to a method for improving the crispness of food, comprising: providing food with at least a portion of its outer surface coated with the coating powder disclosed herein. DETAILED DESCRIPTION

[0017] Unless otherwise noted, all dimensions, weights, lengths, etc., are in metric units and all temperatures are in degrees Celsius. It should be understood that, unless otherwise specifically noted, the materials, compounds, chemicals, etc. described herein are generally commercial and / or industry standard items available from various suppliers and sources worldwide.

[0018] In this article, the values ​​expressed in a range format should be interpreted in a flexible manner to include not only the numerical values ​​explicitly listed as range limits but also all individual numerical values ​​or sub-ranges encompassed within the range, as if each numerical value and sub-range were explicitly listed. For example, the range "about 0.1% to about 5%" or "about 0.1% to 5%" should be interpreted as including not only about 0.1% to about 5%, but also individual numerical values ​​(e.g., 1%, 2%, 3%, and 4%) and sub-ranges (e.g., 0.1% to 0.5%, 1.1% to 2.2%, 3.3% to 4.4%) within the specified range. For another example, "65-75°C" includes not only 65-75°C, but also individual numerical values ​​(e.g., 65°C, 66°C, 67°C, etc.) within the range of 65-75°C, and sub-ranges (e.g., 65-74°C, 66-73°C, 67-72°C, etc.). Unless otherwise indicated, the statement "about X to Y" has the same meaning as "about X to about Y". Likewise, the phrase "about X, Y, or about Z" has the same meaning as "about X, about Y, or about Z" unless otherwise specified.

[0019] As used herein, the singular forms "a," "an," and "the" include plural referents unless the context clearly dictates otherwise. For example, reference to "a substituent" includes a single substituent as well as two or more substituents, etc. It should be understood that any term in the singular may include its plural counterpart, and vice versa.

[0020] Unless otherwise indicated, the term "or" is used to refer to a non-exclusive "or." The statement "at least one of A and B" has the same meaning as "A, B, or A and B."

[0021] As used herein, the terms "for example," "such as," "such as," or "including" are intended to introduce examples that further illustrate the broader subject matter. Unless otherwise expressly noted, such examples are provided merely to aid understanding of the applications illustrated in the present disclosure and are not intended to be limiting in any way.

[0022] As used herein, the term "about" can allow for a certain degree of variability in a value or range, for example, within 10%, within 9%, within 8%, within 7%, within 6%, within 5%, within 4%, within 3%, within 2%, or within 1% of a stated value or limit of a stated range, and includes the exact stated value or range.

[0023] The invention relates to a coating powder comprising oxidized pea starch and wheat flour, wherein the oxidized pea starch is obtained by oxidizing pea starch with an oxidant, and the content of oxidative active components of the oxidant is 0.1-5.5wt% based on the dry weight of the pea starch.

[0024] A coating is a powdery substance that coats food before frying, creating a crispy, puffy coating after frying. In one aspect, the coating is applied to at least a portion of the food's exterior surface before frying. In another aspect, the coating is applied to the entire exterior surface of the food before frying. In another aspect, the coating is formed by coating the exterior surface of the food with the coating. The coating is the layer that creates a crispy texture after frying.

[0025] Pea protein is a plant-based protein that is non-GMO, non-allergenic, and lacks the beany flavor of soy protein. Pea starch has a pleasing whiteness and a natural, odorless flavor, making it uniquely different from cereal and potato starches.

[0026] Oxidized pea starch is a modified starch produced by oxidizing pea starch with an oxidant. The hydroxyl groups on the pea starch units are oxidized to carbonyl or carboxyl groups. On the one hand, carboxyl groups form an attractive bond with amino groups in meat products.

[0027] In one aspect, the content of the oxidant is 0.1-5.5 wt%, 0.5-5 wt%, 0.1-1 wt%, 1.1-5.5 wt%, 1.1-1.9 wt% or 2-5.5 wt% of the oxidatively active ingredient relative to the dry weight of the starch. In one aspect, the oxidant includes hypochlorite (e.g., sodium hypochlorite), permanganate (e.g., potassium permanganate), chromate, hydrogen peroxide, ozone and oxygen.

[0028] In one aspect, the oxidizing agent is hypochlorite, the available chlorine content of the hypochlorite is 0.1-5.5 wt % based on the dry weight of the pea starch, and the carboxyl content of the oxidized pea starch is 0.05-0.35 wt %.

[0029] In one aspect, oxidized pea starch includes low-oxidized pea starch, moderately oxidized pea starch, and highly oxidized pea starch. In one aspect, the degree of oxidation of the oxidized starch is represented by the content of the oxidizing active ingredient of the oxidant. In one aspect, low oxidation refers to an oxidizing active ingredient content of 0.1-1 wt%, 0.2-0.9 wt%, or 0.3-0.8 wt% based on the dry starch basis. Moderate oxidation refers to an oxidizing active ingredient content of 1.1-1.9 wt%, 1.2-1.8 wt%, or 1.3-1.7 wt% based on the dry starch basis. High oxidation refers to an oxidizing active ingredient content of 2-5.5 wt%, 2.5-5 wt%, or 3-4 wt% based on the dry starch basis.

[0030] In one aspect, the oxidizing agent is permanganate, and the content of the oxidatively active ingredient is the effective permanganate content. In another aspect, the oxidizing agent is hypochlorite, and the content of the oxidatively active ingredient is the effective chlorine content. In another aspect, the oxidized pea starch is obtained by oxidizing pea starch with hypochlorite having an effective chlorine content of 0.1-5.5 wt%, 0.5-5 wt%, 0.1-1 wt%, 1.1-5.5 wt%, 1.1-1.9 wt%, or 2-5.5 wt%, based on the dry weight of the pea starch.

[0031] In one aspect, the low-oxidized pea starch is obtained by oxidizing pea starch with a hypochlorite having an available chlorine content of 0.1-1 wt% based on the dry weight of the pea starch. In one aspect, the moderately oxidized pea starch is obtained by oxidizing pea starch with a hypochlorite having an available chlorine content of 1.1-1.9 wt% based on the dry weight of the pea starch. In one aspect, the highly oxidized pea starch is obtained by oxidizing pea starch with a hypochlorite having an available chlorine content of 2-5.5 wt% based on the dry weight of the pea starch.

[0032] In one aspect, the oxidizing agent oxidizes the pea starch at a pH of 10-12, 10.5-11.8, or 11.2-11.5. In one aspect, the oxidizing agent oxidizes the pea starch at a temperature of 20-30°C, 22-29°C, or 26-28°C.

[0033] During starch oxidation, hydroxyl groups are converted to aldehyde groups and finally to carboxyl groups. The carboxyl content correlates with the degree of oxidation. Generally, under alkaline conditions, such as pH 10-12, 10.5-11.8, or 11.2-11.5, higher levels of oxidation and higher oxidant content result in greater amounts of carboxyl groups formed. The testing method follows GB / T 20374-2006 / ISO 11214:1996, Determination of carboxyl content in oxidized starch.

[0034] In one aspect, the carboxyl content of the oxidized pea starch is 0.05-0.35 wt%, 0.05-0.11 wt%, 0.12-0.35 wt%, 0.12-0.19 wt%, or 0.2-0.35 wt%. In another aspect, the carboxyl content of the oxidized starch with a low degree of oxidation is 0.05-0.11 wt%, 0.06-0.1 wt%, or 0.07-0.09 wt%. The carboxyl content of the oxidized starch with a moderate degree of oxidation is 0.12-0.19 wt%, 0.13-0.18 wt%, or 0.14-0.17 wt%. The carboxyl content of the oxidized starch with a high degree of oxidation is 0.2-0.35 wt%, 0.25-0.33 wt%, or 0.28-0.3 wt%.

[0035] On the one hand, viscosity is measured using a rapid viscosity analyzer (RVA) at a test concentration of 4.5-10% or 4.5-6.5% (ratio of dry starch to starch slurry). The test temperature is a variable process, starting from 35°C or 50°C, gradually increasing to 95°C, maintaining at 95°C for a period of time, and then cooling to 50°C or 35°C, simulating the processing process of most foods.

[0036] In one aspect, viscosity (e.g., tail viscosity) correlates with the degree of oxidation. In one aspect, the viscosity of a low-oxidized oxidized starch is ≥1810 cps at 50°C and a concentration of 10 wt%. The viscosity of a moderately oxidized oxidized starch is 800-1800 cps, 900-1600 cps, or 1000-1500 cps at 50°C and a concentration of 10 wt%. The viscosity of a highly oxidized oxidized starch is ≤790 cps at 50°C and a concentration of 10 wt%.

[0037] In one aspect, at a concentration of 10%, starting from 50° C., gradually heating to 95° C., maintaining at 95° C. for a period of time and then cooling to 50° C., the peak viscosity of the moderately oxidized pea starch is less than or equal to 500 mPa.s, 50-500 mPa.s, or 100-450 mPa.s.

[0038] In one aspect, pea oxidized starch includes pea low-oxidized starch, pea medium-oxidized starch, and pea highly-oxidized starch, and any combination thereof. In one aspect, pea low-oxidized starch is pea oxidized starch with low oxidation, pea medium-oxidized starch is pea oxidized starch with moderate oxidation, and pea highly-oxidized starch is pea oxidized starch with high oxidation.

[0039] In one aspect, the oxidized pea starch comprises moderately oxidized starch and / or highly oxidized starch. In one aspect, the oxidizing agent comprises an oxidatively active ingredient content of 1.1-5.5 wt% based on the dry weight of the pea starch, and the oxidized pea starch comprises a carboxyl content of 0.12-0.35 wt%. In one aspect, the oxidizing agent is hypochlorite, the hypochlorite comprises an available chlorine content of 1.1-5.5 wt% based on the dry weight of the pea starch, and the oxidized pea starch comprises a carboxyl content of 0.12-0.35 wt%.

[0040] In one aspect, the coating comprises oxidized pea starch and wheat flour, wherein the oxidized pea starch comprises moderately oxidized pea starch. The moderately oxidized pea starch is obtained by oxidizing pea starch with an oxidant, wherein the oxidant has an oxidative active ingredient content of 1.1-1.9 wt % based on the dry weight of the pea starch.

[0041] In one aspect, the moderately oxidized pea starch has a carboxyl content of 0.12-0.19 wt%, 0.13-0.18 wt%, or 0.14-0.17 wt%. In one aspect, the moderately oxidized pea starch contains 30%-50%, 42%-45%, or 45-50% amylose. In one aspect, the moderately oxidized pea starch has a gelatinization temperature of 50-60°C, 52-57°C, or 55-59°C. In one aspect, the moderately oxidized pea starch has an average particle size of 30-40 μm, 32-36 μm, or 36-40 μm. In one aspect, the average particle size of the moderately oxidized pea starch is measured using a Beckman Coulter laser particle size analyzer. In one aspect, the moderately oxidized pea starch has a viscosity of 800-1800 cps, 7900-1600 cps or 1000-1500 cps at a temperature of 50° C. and a concentration of 10 wt %. In one aspect, the viscosity is a viscosity measured by a rapid viscosity analyzer (RVA) at 50° C. and a concentration of 10 wt %.

[0042] In one aspect, the moderately oxidized pea starch has the following characteristics:

[0043] (1) 30-50% amylose;

[0044] (2) Gelatinization temperature of 50-60°C;

[0045] (3) Average particle size is 30-40 μm;

[0046] (4) having a viscosity of 800-1800 cps at a temperature of 50°C and a concentration of 10 wt%; or

[0047] (5) Any combination of the above.

[0048] In one aspect, the coating comprises oxidized pea starch and wheat flour. In one aspect, the coating comprises moderately oxidized pea starch and wheat flour. In one aspect, the coating comprises highly oxidized pea starch and wheat flour. In one aspect, the coating comprises moderately oxidized pea starch, highly oxidized pea starch, and wheat flour. In one aspect, the coating comprises moderately oxidized pea starch, highly oxidized pea starch, low-oxidized pea starch, and wheat flour. In one aspect, the coating comprises moderately oxidized pea starch, low-oxidized pea starch, and wheat flour. In one aspect, the coating comprises highly oxidized pea starch, low-oxidized pea starch, and wheat flour. In one aspect, the coating further comprises a foaming agent and salt, such as sodium chloride.

[0049] In one aspect, the coating comprises 2-20 wt%, 5-18 wt%, 2-10 wt%, or 10-15 wt% oxidized pea starch, such as moderately oxidized pea starch or highly oxidized pea starch, or a combination thereof. In one aspect, the coating comprises 60-95 wt%, 65-88 wt%, 70-90 wt%, or 75-90 wt% wheat flour. In one aspect, the coating comprises 0.1-5 wt%, 0.5-3 wt%, 1-2.5 wt%, or 2-3 wt% salt, such as sodium chloride. In one aspect, the coating comprises 0.1-5 wt%, 0.5-3 wt%, 1.5-2.5 wt%, or 1-3 wt% foaming agent. In one aspect, the foaming agent can be any foaming agent conventionally used in coatings.

[0050] The present invention provides a method for preparing the powder coating, the method comprising:

[0051] a. The pea starch and water were mixed to form a starch slurry having a concentration of 30-40wt% (or 32-38wt% or 34-36wt%);

[0052] b. heating the starch slurry to a temperature of 20-30°C (or 22-29°C or 26-28°C);

[0053] c. Adjust the pH of the starch slurry to 10-12 (or 10.5-11.8 or 11.2-11.5);

[0054] d. adding an oxidant to the starch slurry, wherein the oxidizing active ingredient content of the oxidant is 0.1-5.5wt% (or 0.5-5wt%, 0.1-1wt%, 1.1-5.5wt%, 1.1-1.9wt% or 2-5.5wt%) based on the dry weight of the pea starch;

[0055] e. adjusting the pH of the starch slurry after the oxidation reaction to 5-7 (or 5.5-6.5 or 5.5-6);

[0056] f. drying the starch slurry to form oxidized pea starch; and

[0057] g. mixing oxidized pea starch and wheat flour to obtain the coating powder.

[0058] Wherein, in steps bd, the temperature is maintained at 20-30°C (or 22-29°C or 26-28°C).

[0059] In one aspect, in step d, the oxidizing agent has an oxidatively active ingredient content of 1.1-5.5 wt% (or 1.1-1.9 wt% or 2-5.5 wt%) based on the dry weight of the pea starch. In one aspect, in step d, the oxidatively active ingredient content of the oxidizing agent is 1.1-1.9 wt% (or 1.2-1.8 wt% or 1.3-1.7 wt%) based on the dry weight of the pea starch.

[0060] In one aspect, in step d, the oxidizing agent comprises hypochlorite, and the pea starch is oxidized with hypochlorite having an available chlorine content of 1.1-5.5 wt% (or 1.1-1.9 wt% or 2-5.5 wt%) based on the dry weight of the pea starch. In one aspect, in step d, the oxidizing agent comprises hypochlorite, and the pea starch is oxidized with hypochlorite having an available chlorine content of 1.1-1.9 wt% (or 1.2-1.8 wt% or 1.3-1.7 wt%) based on the dry weight of the pea starch.

[0061] In one aspect, in step d, the oxidizing agent is added to the starch slurry and stirred for 1.5-5 hours, or 2-4 hours, or 2.5-3.5 hours. In one aspect, after step e and before step f, the starch slurry is washed (e.g., to remove chemical ions) using, for example, a centrifuge to form a starch cake. In one aspect, in step f, the starch slurry is dried in the form of a starch cake. The starch cake is dried, for example, in a fluidized bed to a moisture content of 10-15 wt%, 11-14 wt%, or 12-13 wt%. In one aspect, in step f, the dried starch cake is ground into a powder.

[0062] In one aspect, the moderately oxidized pea starch is obtained by oxidizing pea starch with a hypochlorite having an available chlorine content of 1.1-1.9 wt % based on the dry weight of the pea starch. In one aspect, the highly oxidized pea starch is obtained by oxidizing pea starch with a hypochlorite having an available chlorine content of 2-5.5 wt % based on the dry weight of the pea starch.

[0063] The present invention provides a food, which is coated with the coating powder of the present invention.

[0064] In one aspect, the food is coated with a breading before frying. In one aspect, the breading can be stored for a period of time before frying. In one aspect, the breading is applied to the surface of the food immediately before frying. In one aspect, the food comprises meat (including chicken, pork, beef, lamb, etc.) and vegetables. In one aspect, the food is used to make fried chicken, fried pork chops, fried steak, fried lamb, etc. In one aspect, the food is used to make fried vegetables, such as tempura, etc.

[0065] In one aspect, the food coated with the breading has a less sticky coating, a higher crispiness, and / or a longer retention of crispness after frying, compared to a control food not coated with the breading.

[0066] The invention provides a method for improving the fried crispness of food, comprising: providing food with at least a portion of its outer surface coated with the coating powder.

[0067] In one aspect, the method comprises providing a food having at least a portion of its outer surface coated with a breading. In one aspect, the method comprises providing a food having its entire outer surface coated with a breading. In one aspect, the food is meat (including chicken, pork, beef, lamb, etc.) and vegetables.

[0068] In one aspect, the improved crispiness includes that, compared to foods not coated with the breading of the present invention, after frying, the breading of foods coated with the breading of the present invention is more crispy and puffy, with a better crispy taste, but not too hard; the crispiness of the breading is maintained longer (or the crispness of the breading softens more slowly); the color of the breading is more golden, more oily and more attractive; and / or the breading has more abundant scales.

[0069] Compared to oxidized corn starch and oxidized tapioca starch, oxidized pea starch in fried chicken breading has a lighter, crispier texture. Furthermore, oxidized pea starch outlasts oxidized corn starch and oxidized tapioca starch in terms of the duration of crispiness after frying. Furthermore, oxidized pea starch in fried chicken breading produces a more golden, rich, and appealing color. Furthermore, oxidized pea starch in fried chicken breading has richer flakes than oxidized corn starch and oxidized tapioca starch.

[0070] Without being bound by theory, the present inventors have discovered a product and method for improving the crispness of fried foods. The present inventors have discovered that a coating comprising oxidized pea starch (particularly moderately oxidized pea starch) and wheat flour can improve the crispness and mouthfeel retention of fried foods. In one aspect, the present inventors have discovered that oxidized pea starch (including low, medium, and highly oxidized) has a better crispness when used in a coating than oxidized corn starch. Moderately oxidized pea starch has a better crispness when used in a coating than oxidized tapioca starch. Moderately oxidized pea starch has a better crispness when used in a coating than highly oxidized pea starch, and highly oxidized pea starch has a better crispness when used in a coating than lowly oxidized pea starch.

[0071] In one aspect, moderately oxidized pea starch used for breading has a better crispiness during storage (e.g., stored at 80°C for 2 hours) than oxidized tapioca starch and oxidized corn starch. Moderately oxidized pea starch used for breading has a better crispiness during storage than highly oxidized pea starch. Highly oxidized pea starch used for breading has a better crispiness during storage than lowly oxidized pea starch.

[0072] On the one hand, pea oxidized starch (including low, medium and high oxidation) is used for coating and has better crispness during the storage stage (for example, storage in a foam express box for 1 hour) than cassava oxidized starch and corn oxidized starch; moderately oxidized pea starch is used for coating and has better crispness during the storage stage than highly oxidized pea starch and low oxidized pea starch.

[0073] Example

[0074] The following examples are provided to further illustrate and explain the present invention and should not be construed as limiting in any respect.

[0075] Example 1 - Preparation of oxidized pea starch

[0076] Pea oxidized starch is prepared by a wet process. Pea starch and water are made into a starch slurry with a concentration of about 36wt%. The starch slurry is heated to a temperature of 26-28°C, and the pH is adjusted to 11.2-11.5 with sodium hydroxide at a concentration of about 15%. Then, sodium hypochlorite is added according to the degree of oxidation to start the oxidation reaction. After the addition of sodium hypochlorite is completed, the stirring reaction is continued for 3 hours (the temperature is maintained during the process, and the pH is not additionally controlled). After the reaction is completed, the starch slurry is neutralized with hydrochloric acid at a concentration of about 15% to a pH of 5.5-6.0. The starch slurry is washed with a centrifuge (to remove chemical ions) to form a starch cake. The starch cake is dried in a fluidized bed to a starch moisture content of 10-15%. The starch granules are ground into powder using a cyclone mill for coating.

[0077] Example 2

[0078] The amylose content, gelatinization temperature, average particle size, and viscosity of oxidized pea starch, corn starch, tapioca starch, and high-amylose corn starch were measured, and the results are shown in Table 1. The average particle size was measured using a Beckman Coulter laser particle size analyzer. The viscosity was measured using a Rapid Visco Analyzer (RVA) at 50°C and a concentration of 5.5 wt%.

[0079] Table 1

[0080]

[0081] The ideal amylose content is 30-50%, preferably 30-45%. Using starch with too low an amylose content to make breading can lead to insufficient crispness after frying and rapid softening. Using starch with too high an amylose content can result in a tough texture after frying. Therefore, the amylose content of moderately oxidized pea starch makes it suitable for breading.

[0082] The lower the gelatinization temperature, the better. Therefore, the gelatinization temperature of moderately oxidized pea starch makes it suitable for breading. The larger the average particle size, the better. Therefore, the average particle size of moderately oxidized pea starch makes it suitable for breading. Among the four types of starch, the lower the viscosity, the better. Therefore, the average particle size of moderately oxidized pea starch makes it suitable for breading. It is worth noting that the viscosity of moderately oxidized pea starch at a tested concentration of 5.5 wt% is lower than 746 cps, which is different from the viscosity at a tested concentration of 10 wt%.

[0083] Therefore, from the perspective of amylose content, gelatinization temperature, average particle size and viscosity (test concentration of 5.5%), pea oxidized starch is suitable for making breading, which can enhance crispness and prolong crispy mouthfeel.

[0084] Example 3

[0085] The test samples and their oxidation degrees are listed in Table 2. The oxidation degree is expressed as the available chlorine content of sodium hypochlorite.

[0086] Table 2

[0087] Test samples Oxidation degree of modified starch Control sample 1 Oxidized corn starch #1 Low oxidation - 0.2wt% Control sample 2 Oxidized corn starch #2 Low oxidation - 0.7wt% Control sample 3 Oxidized cassava starch Moderately oxidized - 1.5wt% Control sample 4 Oxidized corn starch #3 Moderately oxidized - 1.5wt% Test sample 1 Oxidized Pea Starch #1 Low oxidation - 1wt% Test sample 2 Oxidized Pea Starch #2 Moderately oxidized - 1.5wt% Test sample 3 Oxidized Pea Starch #3 Highly oxidized - 2wt%

[0088] The above modified starches were used to prepare powder coating according to the formula in Table 3.

[0089] Table 3

[0090] raw material Content ratio (%) wheat flour 86.4 foaming agent 1.6 salt 2 Modified starch 10

[0091] Example 4

[0092] The steps for making fried chicken cutlets are as follows: prepare the chicken ingredients, roll and marinate, coat with batter, deep-fry at 180°C for 30 seconds, freeze at -35°C for 40 minutes, and store at -18°C. Each cutlet weighs 46.5g + / - 1.5g. The battering and flouring percentages are generally consistent, with a ±3g margin.

[0093] The crispiness of fried chicken was evaluated by a panel of seven people. The crispness evaluation method was as follows: After frying, several samples were taken to the tasting room. The same chicken cutlet was cut into strips of similar width. Each sample tasted the same cuts simultaneously and compared the crispness. The crispness was scored on a scale of 1-5, with 1 being the least crispy and 5 being the most crispy. The crispness results are shown in Table 4.

[0094] Table 4

[0095]

[0096] As shown in Table 4, moderately oxidized pea starch has the highest crispiness when used for breading (4.5 points), followed by highly oxidized pea starch and moderately oxidized cassava starch (4 points), and then lowly oxidized pea starch (3.5 points). Pea oxidized starch (including low, medium, and highly oxidized) has a better crispiness when used for breading than corn oxidized starch. Moderately oxidized pea starch has a better crispiness when used for breading than oxidized cassava starch and corn oxidized starch. Moderately oxidized pea starch has a better crispiness when used for breading than highly oxidized pea starch, and highly oxidized pea starch has a better crispiness when used for breading than lowly oxidized pea starch.

[0097] After frying, the fried chicken fillets were stored in an insulated box at 80°C for 2 hours and the crispness test was performed again. The results are shown in Table 5.

[0098] Table 5

[0099]

[0100] Table 5 shows that moderately oxidized pea starch, when used for coating, achieved the highest crispness during storage (stored at 80°C for 2 hours) (4 points), followed by highly oxidized pea starch and moderately oxidized cassava starch (3.5 points), and then lowly oxidized pea starch and oxidized corn starch (3 points). Moderately oxidized pea starch, when used for coating, achieved better crispness during storage (stored at 80°C for 2 hours) than oxidized cassava starch and oxidized corn starch. Moderately oxidized pea starch, when used for coating, achieved better crispness during storage than highly oxidized pea starch, and highly oxidized pea starch, when used for coating, achieved better crispness during storage than lowly oxidized pea starch.

[0101] After frying, the fried chicken fillets were sealed in a foam express box and stored for 1 hour. The crispness test was performed again. The results are shown in Table 6.

[0102] Table 6

[0103]

[0104] Table 6 shows that moderately oxidized pea starch used for coating achieved the highest crispness during storage (storage in a foam delivery box for 1 hour) (4 points), followed by highly oxidized pea starch and lowly oxidized pea starch (3 points). Pea oxidized starches (including low, medium, and highly oxidized) used for coating achieved better crispness during storage (storage in a foam delivery box for 1 hour) than oxidized cassava starch and oxidized corn starch. Moderately oxidized pea starch used for coating achieved better crispness during storage than highly oxidized pea starch and lowly oxidized pea starch.

[0105] As shown in Tables 4 to 6, the crispness and taste retention of pea starch with low oxidation degree, pea starch with medium oxidation degree and pea starch with high oxidation degree when used for coating are all good (good in both storage methods), and the pea starch with medium oxidation degree performs best, followed by the pea starch with high oxidation degree.

[0106] Unless otherwise defined, all terms (including technical and scientific terms) used herein have the same meaning as commonly understood by those skilled in the art to which the embodiments of the present invention belong. It should also be understood that, unless expressly defined herein, terms such as those defined in commonly used dictionaries should be interpreted as having a meaning consistent with their meaning in the context of the relevant art and the present disclosure, and should not be interpreted in an idealized or overly formal sense.

[0107] Although the present disclosure has been described with reference to exemplary embodiments, it will be understood by those skilled in the art that various changes may be made and equivalents may be substituted for elements thereof without departing from the scope of the present disclosure. Furthermore, various modifications may be made to adapt the teachings of the present disclosure to specific situations or materials without departing from the basic scope of the present disclosure. Therefore, the present disclosure is not limited to the specific embodiments disclosed as the best mode contemplated for carrying out the present disclosure, but rather the present disclosure is intended to encompass all embodiments falling within the scope of the appended claims.

[0108] Representative features of the invention are set out in the following clauses, which may be used independently or in combination, or in any combination with one or more features disclosed in the specification.

[0109] The present invention is as described in the following clauses:

[0110] Item 1. A coating powder comprising oxidized pea starch and wheat flour, wherein the oxidized pea starch is obtained by oxidizing pea starch with an oxidant, and the oxidant has an oxidative active ingredient content of 0.1-5.5 wt% based on the dry weight of the pea starch.

[0111] Item 2. The crumb coating according to Item 1, wherein the carboxyl content of the oxidized pea starch is 0.05-0.35 wt%.

[0112] Clause 3. The coating according to any one of the preceding clauses, wherein the oxidizing agent comprises hypochlorite, permanganate, chromate, hydrogen peroxide, ozone, oxygen, and any combination thereof.

[0113] Item 4. The coating according to any one of the preceding items, wherein the oxidizing agent has an oxidatively active ingredient content of 1.1-5.5 wt% based on the dry weight of pea starch, and the carboxyl content of the oxidized pea starch is 0.12-0.35 wt%.

[0114] Item 5. The coating according to any one of the preceding items, wherein the oxidized pea starch comprises moderately oxidized pea starch, wherein the moderately oxidized pea starch is obtained by oxidation of pea starch with an oxidizing agent having an oxidative active ingredient content of 1.1-1.9 wt% based on the dry weight of the pea starch.

[0115] Item 6. The coating according to Item 5, wherein the moderately oxidized pea starch has a carboxyl content of 0.12-0.19 wt%.

[0116] Clause 7. The coating according to clause 5 or 6, wherein the moderately oxidized pea starch has the following characteristics:

[0117] (1) 30-50% amylose;

[0118] (2) Gelatinization temperature of 50-60°C;

[0119] (3) Average particle size is 30-40 μm;

[0120] (4) having a viscosity of 800-1800 cps at a temperature of 50°C and a concentration of 10 wt%; or

[0121] (5) Any combination of the above.

[0122] Item 8. The coating according to any one of Items 5 to 7, wherein the moderately oxidized pea starch is obtained by oxidizing pea starch with hypochlorite having an effective chlorine content of 1.1 to 1.9 wt % based on the dry weight of the pea starch.

[0123] Clause 9. A coating according to any preceding clause, wherein the coating comprises 2-20 wt% oxidised pea starch and 60-95 wt% wheat flour.

[0124] Clause 10. The crumb coating according to any one of the preceding clauses, wherein the crumb coating further comprises a foaming agent and salt.

[0125] Clause 11. The coating according to any one of the preceding clauses, wherein the coating comprises oxidized pea starch with a low degree of oxidation, oxidized pea starch with a medium degree of oxidation, oxidized pea starch with a high degree of oxidation, and any combination thereof.

[0126] Clause 12. A method for preparing the breading according to any one of the preceding clauses, the method comprising:

[0127] a. Mix pea starch and water to prepare a starch slurry having a concentration of 30-40wt%;

[0128] b. heating the starch slurry to a temperature of 20-30°C;

[0129] c. Adjust the pH of the starch slurry to 10-12;

[0130] d. adding an oxidant to the starch slurry, wherein the oxidizing active ingredient content of the oxidant is 0.1-5.5wt% based on the dry weight of the pea starch;

[0131] e. Adjust the pH of the starch slurry to 5-7 after the oxidation reaction is completed;

[0132] f. drying the starch slurry to form oxidized pea starch; and

[0133] g. Mixed pea starch and wheat flour to obtain the powder coating,

[0134] Wherein, in steps bd, the temperature is maintained at 20-30°C.

[0135] Item 13. The method according to Item 12, wherein in step d, the oxidizing agent has an oxidatively active ingredient content of 1.1-5.5 wt% based on the dry weight of the pea starch.

[0136] Item 14. The method according to Item 12 or 13, wherein in step d, the oxidizing agent has an oxidatively active ingredient content of 1.1-1.9 wt% based on the dry weight of the pea starch.

[0137] Item 15. A food coated with the powder coating according to any one of Items 1 to 10.

[0138] Item 16. The food product of Item 15, wherein the food product coated with the coating has a coating having less stickiness, a higher crispiness, and / or a longer retention of crispness after frying compared to a control food product not coated with the coating.

[0139] Clause 17. The food product of Clause 15 or 16, wherein the food product comprises meat and vegetables.

[0140] Clause 18. The food product of any one of Clauses 15-17, wherein the food product comprises chicken.

[0141] Item 19. A method for improving the fried crispness of food, comprising: providing food with at least a portion of its outer surface coated with the coating powder of any one of Items 1 to 11.

Claims

1. A coating powder comprising oxidized pea starch and wheat flour, wherein the oxidized pea starch is obtained by oxidizing pea starch with an oxidant, and the oxidizing active ingredient content of the oxidant is 0.1-5.5 wt% based on the dry weight of the pea starch.

2. The coating powder according to claim 1, wherein the carboxyl content of the oxidized pea starch is 0.05-0.35 wt%.

3. The coating according to any one of the preceding claims, wherein the oxidizing agent comprises hypochlorite, permanganate, chromate, hydrogen peroxide, ozone, oxygen and any combination thereof.

4. The coating according to any one of the preceding claims, wherein the oxidizing agent has an oxidatively active ingredient content of 1.1-5.5 wt% based on the dry weight of pea starch, and the carboxyl content of the oxidized pea starch is 0.12-0.35 wt%.

5. The coating according to any one of the preceding claims, wherein the oxidized pea starch comprises moderately oxidized pea starch, wherein the moderately oxidized pea starch is obtained by oxidation of pea starch with an oxidizing agent having an oxidative active ingredient content of 1.1-1.9 wt% based on the dry weight of the pea starch.

6. The coating powder according to claim 5, wherein the carboxyl content of the moderately oxidized pea starch is 0.12-0.19 wt%.

7. The coating according to claim 5 or 6, wherein the moderately oxidized pea starch has the following characteristics: (1) 30-50% amylose; (2) Gelatinization temperature of 50-60°C; (3) Average particle size is 30-40 μm; (4) having a viscosity of 800-1800 cps at a temperature of 50°C and a concentration of 10 wt%; or (5) Any combination of the above.

8. The coating powder according to any one of claims 5 to 7, wherein the moderately oxidized pea starch is obtained by oxidizing pea starch with hypochlorite having an available chlorine content of 1.1 to 1.9 wt% based on the dry weight of the pea starch.

9. A coating according to any preceding claim, wherein the coating comprises 2-20 wt% oxidised pea starch and 60-95 wt% wheat flour.

10. A crumb coating according to any one of the preceding claims, wherein the crumb coating further comprises a foaming agent and table salt.

11. A method for preparing the crumb coating according to any one of the preceding claims, the method comprising: a. Mix pea starch and water to prepare a starch slurry having a concentration of 30-40wt%; b. heating the starch slurry to a temperature of 20-30°C; c. Adjust the pH of the starch slurry to 10-12; d. adding an oxidant to the starch slurry, wherein the oxidizing active ingredient content of the oxidant is 0.1-5.5wt% based on the dry weight of the pea starch; e. Adjust the pH of the starch slurry to 5-7 after the oxidation reaction is completed; f. drying the starch slurry to form oxidized pea starch; and g. Mixed pea starch and wheat flour to obtain the powder coating, Wherein, in steps bd, the temperature is maintained at 20-30°C.

12. The method according to claim 11, wherein the oxidizing active ingredient content of the oxidant is 1.1-5.5 wt% based on the dry weight of the pea starch.

13. The method according to claim 11 or 12, wherein in step d, the oxidizing active ingredient content of the oxidant is 1.1-1.9 wt% based on the dry weight of the pea starch.

14. A food coated with the powder coating according to any one of claims 1 to 10.

15. The food product according to claim 14, wherein the outer coating of the food product coated with the coating has less viscosity, higher crispiness, and / or longer crispiness retention time after frying compared to a control food product not coated with the coating.

16. The food product according to claim 14 or 15, wherein the food product comprises meat and vegetables.

17. The food product according to any one of claims 14 to 16, wherein the food product comprises chicken.

18. A method for improving the crispness of fried food, comprising: Provided is a food having at least a portion of its outer surface coated with the coating powder according to any one of claims 1 to 10.

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