Coating composition for crumb-coated bakery products

Abstract

A coating composition for breading a baked food, which is used to coat a dough of a baked food before attachment of breading, the composition containing one or more processed starches selected from the group consisting of oxidized starch, acid-treated starch, and heat-treated starch, wherein the oxidized starch, acid-treated starch, and heat-treated starch have the following properties (A) and (B): (A) a peak viscosity of 2500 mPa s or less when a viscosity measurement is performed on an aqueous suspension containing the oxidized starch, acid-treated starch, or heat-treated starch using a rapid viscosity analyzer (RVA), wherein the aqueous suspension contains 25% by mass of the starch, and in the viscosity measurement, the temperature of the aqueous suspension is first held at 50°C for 1 minute, then raised to 95°C over 7 minutes and 30 seconds, and then maintained at 95°C for 5 minutes; and (B) an absorbance at 660 nm of the aqueous suspension containing the oxidized starch, acid-treated starch, or heat-treated starch is 0.6 or more, wherein the aqueous suspension contains 0.5% by weight of the starch.

Description

Technical Field

[0001] This invention relates to a coating composition for breaded baked goods, used in the manufacture of breaded baked goods to coat the dough of baked goods as an inner layer of breadcrumbs. Background Technology

[0002] Bread-crust baked goods such as fried bread, curry bread, and Russian pies (piroshki) are foods with a preferred texture of crispy breadcrumbs, made by attaching breadcrumbs to the surface of the dough of a shaped baked good and then heating and cooking it.

[0003] Bread-crust baked goods have the crispy texture of breadcrumbs as described above. However, if bread-crust baked goods are left to stand after manufacturing, the breadcrumbs will become damp due to moisture absorption from the surroundings or migration of moisture from inside the food, resulting in a decrease in crispness.

[0004] Techniques have been proposed to improve the texture of coatings used in fried foods. Patent Document 1 describes a coating material for fried foods containing one or more selected from acid-treated acetylated starch and acid-treated hydroxypropylated starch, and states that using this coating material results in fried foods with a good balance of texture and excellent texture retention. Patent Document 2 describes a mixture for coating fried foods containing at least one of wheat flour and acid-treated starch, heat-treated starch, and cross-linked pregelatinized starch, and further describes that using this mixture results in a coating for fried foods with a crispy texture that maintains its quality even after long-term storage. Patent document 3 describes a microwave-safe coating material containing heat-treated starch. The heat-treated starch is starch selected from etherified starch with a specific degree of substitution, acetylated starch with a specific degree of substitution, oxidized starch with a maximum RVA viscosity of 100 to 4,000 mPa·s, and cross-linked starch with a maximum RVA viscosity of 50 to 4,000 mPa·s, which is heated to a temperature 0.5 to 5.0°C higher than the peak gelatinization temperature before heat treatment. The document states that fried foods made using this coating material have a crispy coating even when heated in a microwave oven.

[0005] Existing technical documents Patent documents Patent Document 1: International Publication No. 2015 / 162972, Patent Document 2: Japanese Patent Application Publication No. 7-303457, Patent document 3: Japanese Patent Application Publication No. 2003-079334. Summary of the Invention

[0006] The problem that the invention aims to solve This invention provides breadcrumb-coated baked goods that maintain a crisp texture even after a period of time following manufacturing.

[0007] Methods for solving problems The present invention provides the following as representative embodiments.

[0008] [1] A coating composition for breading baked goods, said composition being used to coat baked goods dough before attaching breadcrumbs. The composition contains one or more processed starches selected from oxidized starch, acid-treated starch, and heat-treated starch. Among them, the oxidized starch, acid-treated starch, and heat-treated starch have the following properties (A) and (B): (A) When using a rapid viscosity analyzer (RVA) to measure the viscosity of an aqueous suspension containing oxidized starch, acid-treated starch or heat-treated starch, the peak viscosity is below 2500 mPa·s, wherein the aqueous suspension contains 25% by mass of the starch. In this viscosity measurement, the temperature of the aqueous suspension is first maintained at 50°C for 1 minute, then the temperature is raised to 95°C for 7 minutes and 30 seconds, and then maintained at 95°C for 5 minutes. (B) An aqueous suspension containing the oxidized starch, acid-treated starch or heat-treated starch has an absorbance of 0.6 or more at 660 nm, wherein the aqueous suspension contains 0.5% by mass of the starch.

[0009] [2] According to the coating composition of [1], wherein the content of the processed starch is 10 to 100 by mass.

[0010] [3] According to the coating composition of [1] or [2], wherein the processed starch is made from tapioca starch or waxy corn starch.

[0011] [4] The coating composition according to any one of [1] to [3], wherein the breaded baked food is a fried food.

[0012] [5] A method for manufacturing breaded baked goods, the method comprising: A coating composition for breading baked goods according to any one of [1] to [4] is applied to the surface of the dough for baked goods; Breadcrumbs are attached to the dough of baked goods to which the composition is attached; Heat the baked goods dough with the breadcrumbs attached.

[0013] [6] A method for improving the quality of breaded baked goods, the method comprising: A coating composition for breading baked goods according to any one of [1] to [4] is applied to the surface of the dough for baked goods; Breadcrumbs are attached to the dough of baked goods to which the composition is attached; Heat the baked goods dough with the breadcrumbs attached.

[0014] [7] According to the method of [5] or [6], wherein the composition adhering to the baked food dough is in a liquid state containing the composition.

[0015] [8] The method according to any one of [5] to [7], wherein the amount of the composition adhering to the baked food dough is 0.3 to 13 parts by weight relative to 100 parts by weight of the dough, in terms of solid content equivalent.

[0016] [9] The method according to any one of [5] to [8], wherein the heating of the baked food dough with the breadcrumbs attached is deep-frying.

[0017] The effects of the invention The coating composition for breaded baked goods of the present invention is used to coat baked goods dough before breadcrumbs are attached during the manufacture of breaded baked goods. Breaded baked goods made using the coating composition of the present invention maintain the crisp texture of the breadcrumbs even after a period of time after manufacture. Detailed Implementation

[0018] In this instruction manual, "baked food" refers to food obtained by heating and cooking dough made primarily from cereal flour. Furthermore, in this instruction manual, "bread-crusted baked food" refers to food obtained by frying or baking dough with breadcrumbs adhering to its surface. Bread-crusted baked food has a crispy texture from the breadcrumbs. Examples of bread-crusted baked food include fried sausage bread, fried curry bread, baked curry bread, and Russian pies.

[0019] The coating composition for breading baked goods of the present invention (hereinafter also referred to as "the composition of the present invention") contains one or more processed starches selected from oxidized starch, acid-treated starch, and heat-treated starch. The oxidized starch, acid-treated starch, and heat-treated starch used in the present invention have the following properties (A) and (B): (A) When using any one of oxidized starch, acid-treated starch or heat-treated starch as the sample starch, and using a rapid viscosity analyzer (RVA) to measure the viscosity of an aqueous suspension containing the sample starch, the peak viscosity is preferably below 2500 mPa·s, more preferably 10 to 2000 mPa·s, and even more preferably 40 to 1500 mPa·s, wherein the aqueous suspension contains 25% by mass of the sample starch, and in the viscosity measurement, the temperature of the aqueous suspension is first maintained at 50°C for 1 minute, then the temperature is raised to 95°C for 7 minutes and 30 seconds, and then maintained at 95°C for 5 minutes; (B) Using any one of oxidized starch, acid-treated starch or heat-treated starch as the sample starch, the absorbance of the aqueous suspension containing the sample starch at 660 nm is preferably 0.6 or more, more preferably 0.7 or more, and even more preferably 0.8 or more, wherein the aqueous suspension contains 0.5% by mass of the sample starch.

[0020] Regarding the properties described in (A) above, a rapid viscosity analyzer (RVA) is a device for measuring the viscosity of suspensions of starch or cereal flour. In viscosity measurements using an RVA, the suspension of starch or cereal flour (the target substance) is filled into a container equipped with a stirring paddle (stirring bar), the paddle is rotated, and the resistance encountered by the paddle is measured, thereby determining the viscosity of the target substance. At this time, by measuring the viscosity while heating the container, the viscosity change associated with starch pregelatinization can be determined. RVA devices are commercially available, and RVAs are widely used for quality inspection of foods containing large amounts of starch.

[0021] The following describes an example of the procedure for determining starch viscosity using RVA.

[0022] Add 25 mL of an aqueous suspension containing 25% by mass (dry weight) of the sample starch to the aluminum canister (the container for the target analyte) of a Rapid Viscosity Analyzer (RVA) (e.g., a Series 4 RVA-4 from Newport Scientific). Then, place the aluminum canister in the apparatus's column using the accompanying stirrer. Heat the contents of the aluminum canister (the aqueous suspension containing the sample starch) while rotating the stirrer at 160 rpm / min, simultaneously measuring its viscosity. The heating conditions are as follows: first, maintain the aqueous suspension at 50°C for 1 minute, then raise the temperature to 95°C over 7 minutes and 30 seconds, and maintain this temperature for 5 minutes. If necessary, cool the aqueous suspension to 50°C over 7 minutes and 30 seconds, and maintain this temperature for 2 minutes. Measure the viscosity of the aqueous suspension during this heating period, and obtain the maximum viscosity, which is taken as the peak viscosity.

[0023] Regarding the properties described in (B) above, the absorbance of the aqueous suspension containing the starch sample is a measurement taken at a path length of 10 mm. An example of the procedure for measuring the absorbance of the aqueous suspension containing starch is described below.

[0024] An aqueous suspension containing 0.5% by mass (based on dry weight) of sample starch was prepared at an ambient temperature of 25°C. This suspension was filled into a measuring cell with a 10 mm optical path length without allowing the starch to settle, and the absorbance at 660 nm was measured using an absorbance meter (V-630, Nippon Spectrophotometer Co., Ltd.). It should be noted that if dextrin is measured under the same conditions, the absorbance will be in the range of 0.2 to 0.4. Furthermore, if saccharides obtained from starch decomposition are measured under the same conditions, the absorbance will be 0.04 or less.

[0025] Oxidized starch is a processed starch obtained by oxidizing raw starch with an oxidizing agent such as sodium hypochlorite. As the raw starch for oxidized starch used in this invention, any edible starch can be used without particular restriction. Examples include corn starch, waxy corn starch, cassava starch, potato starch, wheat starch, and rice starch. Cassava starch, corn starch, and waxy corn starch are preferred, and cassava starch is more preferred. Any one or any combination of two or more of these raw starches can be used. Alternatively, oxidized starch prepared from different raw starches can be used in combination. As the oxidizing agent used in this oxidation treatment, any food-grade oxidizing agent is acceptable; examples include sodium hypochlorite and hydrogen peroxide.

[0026] The oxidized starch used in this invention can be prepared by oxidizing the above-mentioned raw starch under conditions that allow for the production of oxidized starch possessing the properties described in (A) and (B) above. This oxidized starch can be prepared using conventional methods. For example, it can be prepared by suspending the raw starch in water to prepare a suspension of approximately 10-50% by mass, maintaining the pH of the suspension at around 9-11.5, adding sodium hypochlorite at an effective chlorine content of 5000-50000 ppm relative to the starch mass, and treating at 30-50°C for 1-5 hours. Alternatively, commercially available oxidized starch possessing the properties described in (A) and (B) above can be selected and used as the oxidized starch used in this invention. The oxidized starch used in this invention can also undergo processing other than oxidation, such as esterification, etherification, cross-linking, etc.

[0027] Acid-treated starch is a processed starch obtained by acid treatment of raw starch. Examples of raw starches used as raw materials for acid-treated starch in this invention include those used as raw materials for the aforementioned oxidized starch. Corn starch and waxy corn starch are preferred, and waxy corn starch is more preferred. Alternatively, oxidized starches prepared from different raw starches may be used in combination. The acid used for this acid treatment can be any food-grade acid; examples include hydrochloric acid and sulfuric acid.

[0028] The acid-treated starch used in this invention can be prepared by acid-treating the above-mentioned raw starch under conditions that allow the production of acid-treated starch having the properties described in (A) and (B) above. This acid-treated starch can be prepared by conventional methods. For example, it can be prepared by adding the raw starch to a 0.5-2% acid solution to prepare a suspension of approximately 10-50% by mass, and then treating the suspension at 20-50°C for 1-16 hours. Alternatively, an acid-treated starch having the properties described in (A) and (B) above can be selected from commercially available acid-treated starches and used as the acid-treated starch used in this invention. The acid-treated starch used in this invention can also undergo processing other than acid treatment, such as esterification, etherification, oxidation, etc.

[0029] Heat-treated starch is processed starch obtained by thermally decomposing raw starch. Unlike dextrin, which is also obtained by thermally decomposing starch, heat-treated starch, like unprocessed starch, is insoluble in cold water. Examples of raw starches used as raw materials for the heat-treated starch in this invention include those used as raw materials for the aforementioned oxidized starch. Corn starch and waxy corn starch are preferred, with waxy corn starch being more preferred. Alternatively, heat-treated starches prepared from different raw starches may be used in combination.

[0030] The heat-treated starch used in this invention can be prepared by adding water to raw starch, and then heat-treating the resulting heat-treated starch under conditions that give it the properties of (A) and (B) described above. For example, heat-treated starch having the properties of (A) and (B) can be prepared by adjusting the heating temperature and time of the raw starch within the range of 130-170°C and 1-7 hours. Alternatively, a commercially available heat-treated starch having the properties of (A) and (B) described above can be selected and used as the heat-treated starch used in this invention. The heat-treated starch used in this invention can also undergo processing other than heat treatment, such as esterification, etherification, oxidation, etc.

[0031] The compositions of the present invention contain any one or a combination of any two or more processed starches selected from the above-listed oxidized starch, acid-treated starch, and heat-treated starch. The total content of the processed starches in the compositions of the present invention is only required to be 5% by mass or more of the total mass of the composition, preferably 10 to 100% by mass, more preferably 20 to 90 parts by mass, further preferably 30 to 80 parts by mass, and even more preferably 40 to 75 parts by mass.

[0032] In addition to the oxidized starch, acid-treated starch, and heat-treated starch described above, the compositions of the present invention may contain other ingredients as needed. Examples of such other ingredients include unprocessed starch, processed starches other than the oxidized starch, acid-treated starch, and heat-treated starch described above, grain flours such as wheat flour, barley flour, and rice flour, proteins such as wheat protein and milk protein, egg powders such as whole egg powder and egg white powder, thickeners, seasonings such as salt, powdered soy sauce, fermented seasonings, sugars, powdered bean paste, and amino acids, leavening agents, emulsifiers, spices, flavorings, nutrients such as vitamins, coloring agents, and powdered oils. Any one or any combination of two or more of these other ingredients may be used. When the compositions of the present invention contain such other ingredients, their content in the total mass of the composition should be 95% by mass or less, preferably 90% by mass or less, more preferably 10 to 80 parts by mass, further preferably 20 to 70 parts by mass, and even more preferably 25 to 60 parts by mass.

[0033] The compositions of the present invention can be prepared by mixing one or more processed starches selected from oxidized starch, acid-treated starch, and heat-treated starch, as well as other ingredients as needed. The compositions of the present invention are typically in powder form.

[0034] The compositions of the present invention are used to manufacture breaded baked goods. More specifically, the compositions of the present invention are used to coat baking dough before attaching breadcrumbs. Therefore, in the method of manufacturing breaded baked goods using the compositions of the present invention, the compositions of the present invention are attached to the surface of the baking dough, and then breadcrumbs are attached to the baking dough with the compositions attached. At this time, the compositions coat the baking dough as an inner layer of breadcrumbs. By heating the baking dough with the breadcrumbs attached, the breaded baked goods are manufactured. Compared with breaded baked goods made from dough not coated with the compositions of the present invention, the quality of breaded baked goods made from dough coated with the compositions of the present invention is improved, that is, the crisp texture of the breadcrumbs is maintained even after a period of time after manufacturing.

[0035] The types of breaded baked goods made using the compositions of the present invention are as described above. Preferably, the breaded baked goods are fried or baked foods, that is, foods made by frying or baking dough. More preferably, the breaded baked goods are fried foods. Examples of fried foods include fried sausage bread, fried curry bread, and fried Russian pie. Examples of baked foods include baked curry bread and baked Russian pie.

[0036] The dough for baked goods to be coated with the composition of the present invention can be prepared according to the usual method for making baked goods dough. Typically, the dough is prepared by combining and mixing cereal flour or starch, which is the main ingredient, with auxiliary ingredients and water. Examples of cereal flour as the main ingredient include wheat flour, rice flour, buckwheat flour, rye flour, barley flour, corn flour, soybean flour, etc. Examples of wheat flour include, for example, low-gluten flour, medium-gluten flour, high-gluten flour, durum wheat flour, and durum coarse-grained wheat flour. Examples of starch as the main ingredient include various unprocessed starches and processed starches. Examples of such additives include yeast, starter cultures, leavening agents, sugars such as glucose, fructose, lactose, sucrose, and isomalto; egg components such as egg yolks, egg whites, and whole eggs; milk components such as milk, soy milk, milk powder, and skim milk powder; proteins such as gluten and soy protein; fats such as shortening, lard, margarine, butter, and liquid oils; inorganic salts such as salt; yeast-based foods; emulsifiers; preservatives; vitamins; and fortifying agents such as calcium. Examples of water include water, milk, egg liquid, fruit juice, and vegetable juice.

[0037] The dough ingredients described above can be mixed using a mixer or similar equipment commonly used in bread making. The types and amounts of the main raw materials, auxiliary materials, and water used in the dough preparation can be appropriately determined by those skilled in the art, depending on the type of baked goods to be produced or the desired quality.

[0038] The prepared dough is processed according to the usual steps of shaping, fermentation, and filling to reach a state suitable for cooking. In the usual process of manufacturing breaded baked goods, breadcrumbs are attached to the dough in this state. However, in this invention, the composition of this invention is attached to the dough before the breadcrumbs are attached.

[0039] When applying the composition of the present invention to the aforementioned baked goods dough, the powdered composition of the present invention can be used, or a liquid (including a paste) containing the composition of the present invention can be used. For example, a mixture prepared by mixing the composition of the present invention with an aqueous liquid such as water can be used. This mixture is preferably prepared by mixing the powdered composition of the present invention with an aqueous liquid at a mass ratio of 100:100 to 500, more preferably 100:150 to 350 (composition: aqueous liquid). Alternatively, when the viscosity of this mixture is measured using a type B viscometer at a temperature of 25°C and a rotor speed of 30 to 60 rpm, the viscosity is preferably 20 to 400 mPa·s, more preferably 30 to 300 mPa·s, and even more preferably 40 to 200 mPa·s. If the mixing ratio of the composition of the present invention to the aqueous liquid in the mixture is within the above range, or if the viscosity of the mixture is within the above range, it is easy to apply an appropriate amount of the mixture to the baked goods, and the adhesion operation is also good, therefore it is preferred.

[0040] There are no particular limitations on the method for attaching the composition of the present invention to the aforementioned baked goods dough; any conventional method for attaching powder or liquid to the surface of food can be applied. Examples of methods for attaching a powdered composition include: 1) sprinkling the composition over the dough; 2) placing the composition and the dough into a bag and shaking it while the opening of the bag is closed; 3) spreading the composition in a wide container such as a plate and rolling the dough on it, or pressing the dough over the composition. Examples of methods for attaching a liquid containing the composition of the present invention include: 4) spraying the liquid onto the dough; 5) adding the liquid to a container and immersing the dough in it; 6) placing the dough in a wide container such as a plate, pouring or spreading the liquid over it while rotating the dough to spread the liquid over the entire dough.

[0041] The amount of the composition of the present invention adhering to the above-mentioned baked food dough is preferably 0.3 to 13 parts by weight, more preferably 0.5 to 10 parts by weight, further preferably 1 to 8 parts by weight, and even more preferably 1.5 to 6 parts by weight, relative to 100 parts by weight of the dough and in terms of the solid content equivalent of the composition.

[0042] Next, breadcrumbs are applied to the baked goods dough to which the above composition is applied. The breadcrumbs can be those commonly used in breaded baked goods. For example, raw or dried breadcrumbs can be used. The application of breadcrumbs to the baked goods dough to which the composition is applied can be carried out by the same method as described above for applying the powdered composition to the dough. The amount of breadcrumbs applied to the baked goods dough can be determined using conventional methods, generally 3 to 20 parts by weight relative to 100 parts by weight of the dough before applying the above composition, more preferably 5 to 16 parts by weight, and even more preferably 7 to 14 parts by weight.

[0043] The breadcrumb-coated baking dough can be heated and cooked immediately, or, as needed, the composition of the present invention and the breadcrumbs can be incorporated into the dough within a few minutes to about one hour before heating and cooking. Prior to heating and cooking, it is preferable to allow the breadcrumb-coated baking dough to undergo a second fermentation. Examples of heating and cooking methods include deep-frying, pan-frying, and baking in an oven or pan. From the viewpoint of the texture of the heated breadcrumbs and the flavor of the dough, deep-frying is preferred.

[0044] As an example of a method for manufacturing breaded baked goods using the composition of the present invention, a method for making fried sausage bread can be given as follows: bread dough is wrapped around a sausage, the composition of the present invention (powder or liquid) is adhered to its surface, bread crumbs are then attached, and then the bread is fried. As another example, a method for manufacturing curry bread can be given as follows: the composition of the present invention (powder or liquid) is attached to the surface of bread dough containing curry filling, bread crumbs are then attached, and then the bread is fried.

[0045] The breaded baked goods produced can be eaten immediately, or stored at room temperature, refrigerated, or frozen before consumption. If the baked goods are stored at room temperature, refrigerated, or frozen, they can be reheated as needed for thawing or reheating. Microwave heating is one example of a reheating method. Example

[0046] The present invention will be described in more detail below with reference to the embodiments shown, but the present invention is not limited to the following embodiments.

[0047] Preparation Example (Preparation of oxidized starch) Unprocessed cassava starch was used as the raw starch. Water was added to the raw starch to prepare a 40% starch suspension. After maintaining the temperature at 37°C, a 4% sodium hydroxide solution was added to adjust the pH to 10.5. Sodium hypochlorite with an effective chlorine content of 13% (26000 ppm) was added to the suspension to adjust the pH of the reaction solution to 10.8–11.3. The oxidation reaction was carried out with thorough stirring at the times shown in Table 1. After the reaction was completed, the suspension was neutralized, washed with water, dehydrated, and dried to prepare oxidized starch.

[0048] (Preparation of acid-treated starch) Unprocessed waxy corn starch and unprocessed wheat starch were used as raw materials. 35% hydrochloric acid was diluted to 1.2%, and the raw starch was added to it until it reached 40% by mass, with thorough stirring to obtain a suspension. The container containing the suspension was kept at 45°C, and the acid treatment reaction was carried out with stirring for the times shown in Table 1. After the reaction was completed, the suspension was neutralized, washed with water, dehydrated, and dried to prepare the acid-treated starch.

[0049] (Preparation of heat-treated starch) Unprocessed waxy corn starch and unprocessed wheat starch were used as raw starches. Water was added to the raw starches and mixed to adjust the moisture content to 27% by mass. The mixture was then placed flat on a glass plate with a thickness of 8 mm. Each glass plate was placed in a thermostatic bath set to 160°C and heat-treated for the times shown in Table 1 to prepare heat-treated starch.

[0050] (Viscosity and absorbance measurement) Using the obtained oxidized starch, acid-treated starch, and heat-treated starch as samples, the peak RVA viscosity and absorbance of the starch suspension were determined by the following method. Similarly, using waxy corn starch and wheat starch, as well as acetylated waxy corn starch and dextrin as raw starch samples, the peak RVA viscosity and absorbance of the starch suspension were determined. The results are shown in Table 1.

[0051] Peak viscosity determination 25 mL of an aqueous suspension containing 25% by mass (dry weight) of the sample starch was added to an aluminum canister included with a Rapid Viscosity Analyzer (RVA) (Series 4 RVA-4, Newport Scientific). The canister was then placed in the apparatus's column using the accompanying stir bar. The contents of the canister (the aqueous suspension containing the sample starch) were heated while rotating the stir bar at 160 rpm / min, and its viscosity was measured simultaneously. The heating conditions were as follows: the aqueous suspension was first held at 50°C for 1 minute, then the temperature was increased to 95°C over 7 minutes and 30 seconds and held at that temperature for 5 minutes. The viscosity of the aqueous suspension during this heating period was measured, and the maximum viscosity was recorded as the peak viscosity.

[0052] <Absorbance Measurement> At an ambient temperature of 25°C, 0.5 g of sample starch (converted to dry mass) was added to a beaker, followed by 90 mL of distilled water. The mixture was stirred thoroughly to prepare a suspension. This suspension was then transferred to a graduated cylinder, and distilled water was added to bring the volume to 100 mL. Without allowing the starch to settle, the resulting aqueous suspension was filled into a measuring cell with a 10 mm optical path. The absorbance at 660 nm was measured using an absorbance meter (V-630, manufactured by Nippon Spectrophotometer Co., Ltd.).

[0053] [Table 1] (Experimental Example 1) (1) Preparation of coating composition The raw materials containing the starch prepared in the preparation example were mixed according to the formulation in Table 2 to prepare a powdered composition. 100 g of this composition was thoroughly mixed with 150 mL of water to prepare a mixture. The viscosity of the mixture was measured using a Type B viscometer at a temperature of 25°C and a rotor speed of 30–60 rpm, and the result was 10–200 mPa·s.

[0054] (2) Making curry bread To prepare curry bread as a breadcrumb-coated baked good, first, mix 700g of high-gluten wheat flour, 3g of yeast, and 360g of warm water. Mix on low speed for 2 minutes, then on medium speed for 2 minutes. Ferment at 28℃ for 2 hours to prepare the starter. Next, add 300g of high-gluten wheat flour, 80g of sugar, 15g of salt, 15g of baking powder, 50g of whole egg liquid, and 200g of water to the starter. Mix on low speed for 3 minutes, then on medium speed for 5 minutes. Add 40g of salad oil, mix on low speed for 1 minute, then on medium speed for 5 minutes to prepare the dough. Let the dough rest for 30 minutes, then divide it into 50g portions. Roll out each portion of dough with a rolling pin, and wrap 30g of curry filling inside to prepare the curry bread dough. Spray the curry bread dough with the mixture containing the coating composition prepared in (1) above, using 10g (4g in solids equivalent) per 100g of curry bread dough, to adhere it to the entire surface. Place the dough coated with the mixture into a tray containing dry breadcrumbs and rotate it to allow the breadcrumbs to adhere to the entire surface. The amount of breadcrumbs adhered per 100g of curry bread dough is in the range of 9-10g. Bake the breadcrumb-coated dough for 30 minutes to allow it to finally rise, then deep-fry it in oil at 170°C for 2 minutes, flip it over, and deep-fry it for another 2 minutes to produce curry bread.

[0055] (3) Evaluation After the curry bread was cooled, it was frozen at -20°C. One week later, each frozen curry bread was reheated for 60 seconds in a 500W microwave oven. The taste of the reheated curry bread was evaluated by 10 professional judges according to the following evaluation criteria. In the evaluation, the taste of the freshly made curry bread (reference example) with breadcrumbs adhering to the dough without the coating composition prepared in (1) above was set at 5 points, and the taste of the reheated curry bread was evaluated based on this. The average score of the 10 judges was calculated. The results are shown in Table 2.

[0056] <Taste Evaluation Criteria> 5 points: The entire curry bread has a crispy texture, making it a very good curry bread (same as the reference example); 4 points: Some breadcrumbs felt a little soft, but overall the breadcrumbs were almost all crispy, which is good for curry bread; 3 points: Some of the breadcrumbs felt a little soft, but most of them had a crispy texture, which is acceptable for curry bread; 2 points: Some of the breadcrumbs were crispy, but most of them were soft, which is not good for curry bread. 1 point: The breadcrumbs have no crispy texture at all, making it a very poor curry bread.

[0057] [Table 2] According to the results in Table 2, curry bread (manufacturing examples 1-1 to 1-11) coated with a composition containing oxidized starch, acid-treated starch, and heat-treated starches (oxidized starch 2-4, acid-treated starch 1-3, and heat-treated starch 2-6) with specific RVA peak viscosity and absorbance, still exhibited a crisp and pleasant texture in the surface crumbs, even after freezing and reheating. In contrast, comparative examples 1-1 to 1-2, which used oxidized starch 1 and heat-treated starch 1 with RVA peak viscosity exceeding 2500 mPa·s, showed a reduced texture. Furthermore, comparative examples 1-3 to 1-6, which used acetylated starch, unprocessed starch, or dextrin, also had low texture evaluations. The comparisons between manufacturing examples 1-4 and 1-6, manufacturing examples 1-7, 1-8 and 1-10, and manufacturing examples 1-9 and 1-11 indicate that waxy corn starch is the preferred raw material starch for the acid-treated and heat-treated starches used in the coating composition.

[0058] (Experimental Example 2) Except for the changes in the formulation of the coating composition as shown in Table 3, the curry bread was manufactured according to the same steps as in Manufacturing Examples 1-5 and 1-9, and evaluated according to the same steps as in Test Example 1. The results are shown in Table 3.

[0059] [Table 3] (Experimental Example 3) Except for varying the amount of the composition adhering to the curry bread dough (equivalent to the solid component) by changing the spray volume of the mixture containing the coating composition as shown in Table 4, the curry bread was manufactured following the same steps as in Manufacturing Examples 1-5, and evaluated following the same steps as in Test Example 1. The results are shown in Table 4.

[0060] [Table 4] (Experimental Example 4) Curry bread was prepared following the same procedures as in Examples 1-5 and 1-9. After the curry bread cooled down, it was placed in a polyethylene bag and stored at 20°C for 48 hours. The texture of the stored curry bread was evaluated following the same procedures as in Example 1. The results are shown in Table 5.

[0061] [Table 5]

Claims

1. A coating composition for breading baked goods, said composition being used to coat baked goods dough before attaching breadcrumbs. The composition contains one or more processed starches selected from oxidized starch, acid-treated starch, and heat-treated starch. in, The oxidized starch, acid-treated starch, and heat-treated starch have the following properties (A) and (B): (A) When using a rapid viscosity analyzer (RVA) to measure the viscosity of an aqueous suspension containing oxidized starch, acid-treated starch or heat-treated starch, the peak viscosity is below 2500 mPa·s, wherein the aqueous suspension contains 25% by mass of the starch. In this viscosity measurement, the temperature of the aqueous suspension is first maintained at 50°C for 1 minute, then the temperature is raised to 95°C for 7 minutes and 30 seconds, and then maintained at 95°C for 5 minutes. (B) An aqueous suspension containing the oxidized starch, acid-treated starch or heat-treated starch has an absorbance of 0.6 or more at 660 nm, wherein the aqueous suspension contains 0.5% by mass of the starch.

2. The coating composition according to claim 1, wherein, The processed starch content is 10-100% by mass.

3. The coating composition according to claim 1, wherein, The processed starch uses cassava starch or waxy corn starch as raw material.

4. The coating composition according to claim 1, wherein, The breaded baked food is a fried food.

5. A method for manufacturing breadcrumb-coated baked goods, the method comprising: The coating composition for breading baked goods according to any one of claims 1 to 4 is applied to the surface of the dough for baked goods. Breadcrumbs are attached to the dough of baked goods to which the composition is attached; Heat the baked goods dough with the breadcrumbs attached.

6. A method for improving the quality of breaded baked goods, the method comprising: The coating composition for breading baked goods according to any one of claims 1 to 4 is applied to the surface of the dough for baked goods. Breadcrumbs are attached to the dough of baked goods to which the composition is attached; Heat the baked goods dough with the breadcrumbs attached.

7. The method according to claim 5 or 6, wherein, The composition adhering to the baked goods dough is in a liquid state containing the composition.

8. The method according to claim 5 or 6, wherein, The amount of the composition adhering to the baked goods dough is 0.3 to 13 parts by weight relative to 100 parts by weight of the dough, in terms of solid content equivalents.

9. The method according to claim 5 or 6, wherein, The baking dough with the breadcrumbs attached is heated to fry.

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