Starch composition for dusting powder in deep-fried food

Abstract

To provide a starch composition for dusting powder for achieving improvement in the property of binding between a coating and an ingredient in a deep-fried food, reduction in slime at the interface between the coating and the ingredient, and the coating having a crispy texture, in order to address the problem that, the deep-fried food with the coating is required to have the coating which does not come off the ingredient and have the crispy texture, but the coating, when deep-fried with an oil at high temperature, tends to come off due to the occurrence of water outflow, called drip, from the ingredient, and shows a damaged crispy feel due to transfer of water to the coating.SOLUTION: A starch composition formulated so that the ratio by parts by mass between (A) oil and fat processed starch and (B) hydroxypropylated starch and / or acetylated starch derived from potato as the raw material is 97 to 65:3 to 35 is used not as batter liquid but as dusting powder so as to be caused to adhere to an ingredient, thereby enabling the deep-fried food to be produced having an improved property of binding between a coating and the ingredient in a deep-fried food, no slime produced at the interface between the coating and the ingredient, and a crispy texture.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a starch composition for dusting fried foods. [Background technology]

[0002] Deep-fried foods include deep-fried foods obtained by frying ingredients directly in high-temperature oil, deep-fried foods obtained by coating ingredients with a coating material such as flour, dusting flour and / or batter, deep-fried foods such as tatsuta-age, karaage, tempura, and deep-fried foods coated with breadcrumbs and deep-fried in high-temperature oil. Among these, deep-fried foods with coating are required to have a crispy texture and not come off from the ingredients, but when deep-fried in high-temperature oil, problems arise such as water leakage from the ingredients, which makes the coating easy to come off, or water transfers to the coating, which reduces the crispness.

[0003] To date, the use of processed starch has been proposed for the purpose of improving the adhesion of a coating to ingredients and improving the crispness of the coating. For example, a dusting powder composition for deep-fried foods containing an oil-processed phosphate cross-linked starch (Patent Document 1), a dusting powder for deep-fried foods containing an oil-processed acetylated starch (Patent Document 2), and a method of using a water-retaining powder containing processed starch (starch acetate and / or hydroxypropylated starch) and / or a gelling agent as a dusting powder have been disclosed (Patent Document 3). In addition, it has been disclosed that a coating material for deep-fried foods containing oil-processed starch produced using tri- or higher unsaturated fatty acids improves the adhesiveness of the coating and imparts a soft, non-sticky texture (Patent Document 4), and that a coating material for deep-fried foods containing oil-processed starch and pregelatinized starch and / or pregelatinized grain flour improves the adhesiveness of the coating and produces deep-fried foods with a high ratio of coating to ingredients (Patent Document 5).

[0004] However, the dusting powders disclosed in Patent Documents 1 to 3 have another problem in that starch-derived slime forms on the contact surface between the batter and the ingredients, resulting in a poor texture. Also, the batter materials for deep-fried foods disclosed in Patent Documents 4 and 5 are still not effective enough in improving the batter's adhesiveness and crispiness, and there is still a need for a solution to these problems. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] JP 2007-28905 A [Patent Document 2] JP 2002-291431 A [Patent Document 3] JP 2015-126706 A [Patent Document 4] JP 2004-113236 A [Patent Document 5] Japanese Patent Application Publication No. 62-143663 Summary of the Invention [Problem to be solved by the invention]

[0006] An object of the present invention is to provide a starch composition for dusting that improves the binding between a batter and an ingredient in fried foods, reduces sliminess on the contact surface between the batter and the ingredient, and achieves a batter with a crispy texture. [Means for solving the problem]

[0007] The present inventors have conducted various studies to solve the above problems, and have found that the above problems can be solved by applying a starch composition containing (A) an oil- or fat-processed starch and (B) a hydroxypropylated starch and / or acetylated starch derived from potato in a mass part ratio of 97-65:3-35 to ingredients as a dusting agent rather than as a batter, thereby completing the present invention.

[0008] The present invention comprises the following [1] to [7]. [1] A starch composition for dusting fried foods, comprising (A) an oil- or fat-processed starch and (B) a hydroxypropylated starch and / or an acetylated starch derived from potato, in which the mass ratio of (A) to (B) is 97-65:3-35. [2] A flour mix for dusting fried foods, comprising 60% by mass or more of the starch composition according to [1] and 5 to 25% by mass of (B). [3] A fried food, comprising an ingredient coated with the starch composition according to [1] and a batter liquid, and then deep-frying the ingredient. [4] A fried food obtained by frying ingredients coated with the mixed flour and batter described in [2]. [5] A starch composition comprising (A) an oil- or fat-processed starch and (B) a hydroxypropylated starch and / or an acetylated starch derived from potato; A step of attaching a starch composition having a mass ratio of (A) to (B) of 97-65:3-35 to a surface of an ingredient; A step of applying a batter liquid to the ingredient to which the starch composition is attached; and frying the ingredients coated with the batter in oil. [6] The method for producing fried foods described in [5], further comprising a step of refrigerating or freezing the fried foods prior to the step of deep frying. [7] A method for producing a starch composition comprising: (A) an oil- or fat-processed starch; and (B) a hydroxypropylated starch and / or an acetylated starch derived from potato; A step of attaching a starch composition having a mass ratio of (A) to (B) of 97-65:3-35 to a surface of an ingredient; A step of applying a batter liquid to the ingredient to which the starch composition is attached; and frying the ingredients coated with the batter in oil. Effect of the Invention

[0009] By using the starch composition of the present invention as a dusting powder rather than as a batter liquid, the binding strength between the batter and ingredients of deep-fried foods is improved, no slime forms on the contact surface between the batter and ingredients, and deep-fried foods having a crispy texture can be produced. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0010] In the present invention, "fried food" refers to food that is first coated with a coating material "dusting flour", then coated with a batter liquid, and then fried in high-temperature oil (= deep-fried) with or without further coating with bread crumbs. For example, fries such as fried chicken, fritters, and tempura, as well as fries such as tonkatsu, minced meat cutlets, and croquettes can be mentioned. There is no particular limitation on the ingredients (also called the filling) of fried food, and meats such as chicken, pork, and beef, seafood such as fish, shrimp, squid, octopus, oysters, and scallops, mushrooms such as shiitake mushrooms, beans such as broad beans, and vegetables such as onions, carrots, pumpkin, burdock, and wild plants can be used. The fillings are not limited to those that are simply cut, and can be crushed and seasoned to form the above ingredients, as exemplified by chicken nuggets and minced meat cutlets.

[0011] The "dusting flour" in this invention refers to a powdered coating material that is applied to the inner ingredients of deep-fried foods, on the assumption that a batter liquid will then be applied to them, and is distinct from batter liquid made by dissolving wheat flour or starch in water, and the so-called dusting flour, breading flour, breadcrumbs, etc. that form the outermost layer of deep-fried coating.

[0012] The starch composition of the present invention is a starch composition used as the above-mentioned "dusting agent", i.e., a "starch composition for dusting agent", and is characterized by containing an oil- or fat-processed starch, and a hydroxypropylated starch and / or an acetylated starch. The details of the composition are as follows.

[0013] In the present invention, "oil-processed starch" refers to starch that is obtained by adding and mixing oils and fats to a raw starch and then maturing the starch at a temperature equal to or higher than room temperature. This oil-processed starch is different from a simple mixture of oils and starch, and has oils and fats attached to the starch surface, and has improved affinity with proteins compared to normal processed starch. The origin of starch that is the raw material for oil-processed starch may be any starch, such as potato, rice, wheat, tapioca, corn, pea, mung bean, sago, sweet potato, etc., regardless of whether it is a waxy variety, a non-glutinous variety, or a high amylose variety, but tapioca is more preferable. The starch that is the raw material for oil-processed starch may be either an unprocessed starch or a processed starch that has been previously processed in a different manner, but processed starch is preferable, cross-linked starch is more preferable, and in the case of cross-linked starch, phosphate cross-linked starch is preferable. The term "phosphate cross-linked starch" as used herein also includes hydroxypropylated phosphate cross-linked starch and acetylated phosphate cross-linked starch.

[0014] In the present invention, "hydroxypropylated starch" is used as a general term for starch obtained by reacting propylene oxide with a raw material starch in a standard manner, and includes, for example, hydroxypropylated starch, hydroxypropylated phosphate cross-linked starch, etc. Here, hydroxypropylated phosphate cross-linked starch refers to starch obtained by reacting a cross-linking agent such as sodium trimetaphosphate or phosphorus oxychloride in a standard manner simultaneously or at a different time from the hydroxypropylation reaction.

[0015] In the present invention, "acetylated starch" is used as a general term for starch that has been acetylated, and is obtained by reacting raw starch with vinyl acetate or acetic anhydride using an alkali as a catalyst in a standard manner. Examples of this include starch acetate and acetylated phosphate cross-linked starch. Here, acetylated phosphate cross-linked starch is obtained by reacting a cross-linking agent such as sodium trimetaphosphate or phosphorus oxychloride in a standard manner simultaneously or at a different time from the acetylation reaction.

[0016] The origin of starch used as the raw material for the above hydroxypropylated starch and acetylated starch may be any starch, such as potato, rice, wheat, tapioca, corn, pea, mung bean, sago, sweet potato, etc., regardless of whether it is waxy, non-glucan, or high amylose, but potato is preferred. The degree of substitution of hydroxypropylated starch and acetylated starch is not particularly limited, but is preferably 0.01 to 0.20, more preferably 0.02 to 0.18, and even more preferably 0.03 to 0.15. The degree of substitution is an index showing the substitution ratio of functional groups of the starch, and a degree of substitution when all three free hydroxyl groups of glucose residues constituting starch are substituted is defined as 3. The degree of substitution can be measured, for example, by the method described in the 9th Edition of the Food Additives Standards (2018, Ministry of Health, Labor and Welfare, Consumer Affairs Agency) for hydroxypropyl starch (p. 847) or starch acetate (p. 617).

[0017] Furthermore, when hydroxypropylated phosphate cross-linked starch or acetylated phosphate cross-linked starch is selected as the hydroxypropylated starch or acetylated starch used in the dusting starch composition of the present invention, the degree of cross-linking is not particularly limited, but is preferably low to medium. Specifically, the sedimentation volume is preferably 4.8 to 10, more preferably 5.0 to 10, and most preferably 5.5 to 10. The sedimentation volume is an index showing the degree of cross-linking in the processed starch, and is measured by the following procedure: a solution consisting of 10% zinc chloride, 26% ammonium chloride, and 64% water is prepared, 15 ml of this solution is weighed into a test tube, 150 mg of a starch sample is added, heated in a boiling water bath for 10 minutes, and immediately cooled to 25°C with running water, and 10 ml of the solution is transferred to a 10 ml measuring cylinder and left to stand at room temperature for 20 hours. The volume of starch that did not gelatinize and settled (if the mixture is separated into two layers, a transparent supernatant layer and a translucent layer, read the scale at the interface) is the "sedimentation volume" value.

[0018] The starch composition for dusting of the present invention contains the above-mentioned oil- or fat-processed starch (hereinafter also simply referred to as (A)) and hydroxypropylated starch and / or acetylated starch (hereinafter also simply referred to as (B)), and the ratio of parts by mass (A):(B) may be 97-65:3-35, preferably 95-75:5-25, and more preferably 92-80:8-20. If the ratio of parts by mass of (B) exceeds 35, the binding property decreases, which is not preferable.

[0019] Another aspect of the present invention is a "flour mix for dusting", which is characterized by containing the above-mentioned starch composition for dusting. The flour mix for dusting of the present invention may contain, in addition to the above-mentioned starch composition for dusting of the present invention, for example, cereal flour such as wheat flour, corn flour, rice flour, etc., starch (excluding the above-mentioned oil-processed starch, hydroxypropylated starch, and acetylated starch), and may also contain sugars such as glucose, fructose, sugar, and trehalose, thickeners such as guar gum, salt, seasonings, spices, dispersants, powdered oils and fats, etc. The content of the starch composition for dusting in the flour mix is ​​not particularly limited as long as the content of hydroxypropylated starch and / or acetylated starch is blended so that the content of the starch composition for dusting in the flour mix is ​​5 to 25% by mass, but is preferably 60% by mass or more, more preferably 70% by mass or more, and even more preferably 80% by mass or more of the starch composition for dusting in the flour mix.

[0020] Another aspect of the present invention is "fried food", and the fried food of the present invention refers to a product obtained by frying an ingredient coated with the above-mentioned starch composition for dusting or flour mix for dusting and batter liquid. Specifically, the surface of an ingredient is coated with the starch composition for dusting or flour mix for dusting of the present invention, then coated with batter liquid, and further fried with or without bread crumbs, dusting flour, breading flour, etc.

[0021] Furthermore, the "method of producing fried foods", which is another embodiment of the present invention, includes a step of attaching the starch composition for dusting or the mixed flour for dusting of the present invention to the filling material, a step of applying batter, and a step of deep-frying, and may further include a step of applying bread crumbs, dusting powder, breading powder, etc. after applying the batter, if necessary. Furthermore, the method of the present invention may include a step of refrigerating or freezing before the step of deep-frying. When the ingredients are refrigerated or frozen, the amount of dripping from the ingredients increases during the subsequent deep-frying, so that the drip-inhibiting effect of the present invention becomes more evident. In particular, when the ingredients are frozen, the increase in the amount of dripping from the ingredients is significant, so that the drip-inhibiting effect of the present invention becomes even more evident.

[0022] The present invention will be described in detail and specifically below with reference to examples, but the present invention is not limited to these examples. EXAMPLES

[0023] (Starch samples used) The starch samples used in the following tests are shown in Table 1. All of these are products of Matsutani Chemical Industry Co., Ltd.

[0024] [Table 1]

[0025] <Test 1: Confirmation of the effect of starch composition> 1 g of the starch composition for dusting powder having the composition shown in the upper part of Table 2 was attached to the surface of 55 g of pork slices having a thickness of about 10 mm, and then 8 g of batter liquid having the composition shown in the lower part of Table 2 was applied, and further 5 g of bread crumbs ("White raw bread crumbs 3M" manufactured by Kyoei Food Co., Ltd.) was sprinkled on it, and it was flash frozen at -30 ° C., and then frozen overnight at -20 ° C. Then, it was fried in oil at 170 ° C. for 5 minutes and 30 seconds while still in the frozen state, and the binding property and texture of the obtained tonkatsu were evaluated. The binding property was expressed as a percentage of the length of the binding part between the ingredients and the batter to the length of the peripheral part of the ingredients on the cross section when the obtained tonkatsu was divided into two equal parts at the center, and this was evaluated according to the criteria in Table 3. The texture was evaluated according to the criteria in Table 4 in terms of the sliminess of the contact surface between the batter and the ingredients when the obtained tonkatsu was eaten. The results are shown in Table 5. Pork cutlets that achieved 4 points or more in both adhesiveness and texture were rated as passing (overall rating: "○"), and all others were rated as failing (overall rating: "×").

[0026] [Table 2]

[0027] [Table 3]

[0028] [Table 4]

[0029] [Table 5]

[0030] The tonkatsu using wheat flour as the dusting powder had poor adhesion, the batter peeled off from the ingredients, and the texture was also poor (Comparative Example 1). In addition, the tonkatsu using the conventional oil-processed starch (Comparative Example 2), hydroxypropylated starch (Comparative Examples 3 and 5), or starch acetate (Comparative Example 4) were similar to or only slightly improved from Comparative Example 1, and all were rejected. On the other hand, the tonkatsu of Example 1, which used a dusting powder containing both oil-processed starch and hydroxypropylated starch, had significantly improved adhesion and texture compared to Comparative Examples 1 to 5. Comparative Example 6 is a tonkatsu using the dusting powder of the composition of Example 1 as the batter liquid, but its effect was the same as that of the tonkatsu using oil-processed starch alone as the dusting powder (Comparative Example 2), and was rejected.

[0031] <Test 2: Examination of the blending ratio of starch in the starch composition> In Test 1, it was confirmed that the use of a starch composition containing oil- or fat-processed starch and hydroxypropylated starch as a dusting powder improved the binding property between the batter and the ingredients and the texture, so the blending ratio of these components was then investigated. Pork cutlets were prepared and evaluated in the same manner as in Test 1, using the starch composition with the blending ratio shown in Table 6 as the dusting powder. The evaluation results are also shown at the bottom of Table 6.

[0032] [Table 6]

[0033] As a result of the above tests, a ratio of parts by mass of oil- or fat-processed starch to hydroxypropylated starch of 95-75:5-25 was acceptable (Examples 1-3), and in particular, when the ratio of parts by mass was 90:10, both the adhesiveness and texture were the best (Example 1). On the other hand, when the ratio of parts by mass of hydroxypropylated starch was 40 or more, the adhesiveness and texture decreased (Comparative Example 7), and when it was 50, the adhesiveness further decreased (Comparative Example 8).

[0034] <Test 3: Examination of the types of starch processing in starch compositions> Next, the type of processing of the starch in the starch composition was examined. The starch composition prepared according to the formulation shown in Table 6 was used as a dusting powder, and pork cutlets were prepared and evaluated in the same manner as in Test 2. The evaluation results are also shown at the bottom of Table 6. The degrees of substitution (DS) of Samples No. 2 and No. 3 were 0.100 and 0.025, respectively. The sedimentation volumes of Samples No. 5, No. 6, and No. 7 were 4.7, 9.3, and 5.4, respectively.

[0035] [Table 7]

[0036] As a result of the above tests, the result of Example 1 was slightly better than that of Example 4, which was also evaluated as passing, and the reason for this was thought to be the higher substitution degree of the hydroxypropylated starch used. Also, although both crosslinked starch samples were used, the tonkatsu using Sample No. 5 (Comparative Example 9) failed, unlike the tonkatsu using Sample No. 6 or No. 7 (Examples 6 or 7). This was thought to be due to the different degree of crosslinking of the starch, and a favorable effect was observed when the degree of crosslinking was low to medium.

[0037] <Test 4: Examination of the origin of starch raw materials in starch compositions> Next, the origin of the raw material of the processed starch in the starch composition was examined. The starch composition with the composition shown in the upper part of Table 8 was used as the dusting powder, and pork cutlets were prepared and evaluated in the same manner as in Test 2. The evaluation results are also shown in the lower part of Table 8.

[0038] [Table 8]

[0039] The results of the tests so far have shown that when the raw material for the hydroxypropylated starch was potato, both the adhesiveness and texture were good and the product passed the test (Table 8 shows the results of Example 1). However, when the raw material was tapioca, corn, or waxy corn, the adhesiveness and texture were poor and the product failed the test (Comparative Examples 10 to 12).

Claims

1. A starch composition for dusting fried foods, comprising (A) an oil- or fat-processed starch and (B) a hydroxypropylated starch and / or an acetylated starch derived from potato, wherein the ratio of parts by mass of (A) to (B) is 97-65:3-35.

2. A flour mix for dusting fried foods, comprising 60% by mass or more of the starch composition according to claim 1 and 5 to 25% by mass of (B).

3. 2. A fried food, comprising an ingredient coated with the starch composition according to claim 1 and a batter liquid, and then deep-fried.

4. A fried food, comprising an ingredient coated with the flour mix and batter according to claim 2 and then deep-fried.

5. (A) an oil- or fat-processed starch; and (B) a hydroxypropylated starch and / or an acetylated starch derived from potato, A step of attaching a starch composition having a mass ratio of (A) to (B) of 97-65:3-35 to a surface of an ingredient; A step of applying a batter liquid to the ingredient to which the starch composition is attached; and frying the ingredients coated with the batter in oil.

6. The method for producing fried foods according to claim 5, further comprising a step of refrigerating or freezing the fried foods prior to the step of deep frying.

7. (A) an oil- or fat-processed starch; and (B) a hydroxypropylated starch and / or an acetylated starch derived from potato, A step of attaching a starch composition having a mass ratio of (A) to (B) of 97-65:3-35 to a surface of an ingredient; A step of applying a batter liquid to the ingredient to which the starch composition is attached; and frying the ingredients coated with the batter in oil.

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