Oil-processed starch

Abstract

To provide oil-and-fat-processed starch which has good metal releasability and whose binding property with protein is not impaired.SOLUTION: The oil-processed starch contains ≥ 8.0 pts. mass of water based on 100 pts. mass of the oil-processed starch.SELECTED DRAWING: Figure 1

Description

[Technical Field]

[0001] The present invention relates to oil- or fat-processed starch containing a predetermined amount of water or more. [Background technology]

[0002] Oil- or fat-processed starch is a product in which the surface of starch is coated with oil to enhance its binding ability to proteins (see, for example, Patent Document 1). In the production of deep-fried foods such as pork cutlets, the presence of oil- or fat-processed starch on the adhesive surface between the ingredients and the coating improves the binding ability. Furthermore, when oil- or fat-processed starch is kneaded into fish paste or minced meat, the oil- or fat-processed starch binds to proteins, resulting in good elasticity.

[0003] However, oil- or fat-processed starch has a problem in that it easily adheres to metal parts of machines, etc. Furthermore, since the oil- or fat-processed starch adhering to the metal parts must be removed, there is also a problem in that the work efficiency decreases. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Patent No. 6651272 Summary of the Invention [Problem to be solved by the invention]

[0005] In view of the above problems, an object of the present invention is to provide an oil- or fat-processed starch that has good metal release properties and does not impair its ability to bind to proteins. [Means for solving the problem]

[0006] The present invention provides an oil- or fat-processed starch containing 8.0 parts by mass or more of water per 100 parts by mass of the oil- or fat-processed starch.

[0007] The oil- or fat-processed starch preferably has metal-releasing properties.

[0008] The oil- or fat-processed starch is preferably a starch that has been subjected to a cross-linking treatment.

[0009] The oil- or fat-processed starch is preferably phosphate-crosslinked starch or acetylated adipic acid-crosslinked starch.

[0010] The present invention also provides a coating material for deep-fried foods, which contains the oil- or fat-processed starch. [Effects of the Invention]

[0011] Since the oil- or fat-processed starch of the present invention has good metal releasability, the problem of adhesion to metal parts of a mixer or the like in the production process is suppressed, loss due to adhesion of the oil- or fat-processed starch to metal parts is reduced, and yield is improved. In addition, the work of peeling off the oil- or fat-processed starch adhered to metal parts is no longer necessary, and work efficiency is improved. Furthermore, although the oil- or fat-processed starch of the present invention contains a predetermined amount or more of water, the binding properties inherent to the oil- or fat-processed starch are not impaired, and for example, even when used as a coating material for deep-fried foods, the binding properties between the ingredients and the coating material are not impaired. [Brief explanation of the drawings]

[0012] [Figure 1] FIG. 1 is a diagram showing the metal peelability when tapioca acid cross-linked starch is used as the oil- or fat-processed starch of the present invention. [Figure 2] FIG. 2 is another diagram showing the metal peelability when tapioca acid cross-linked starch is used as the oil- or fat-processed starch of the present invention. [Figure 3] FIG. 1 is a graph showing the binding properties when the oil- or fat-processed starch of the present invention is used as a coating material for deep-fried foods. [Figure 4] FIG. 1 is a graph showing the metal peelability when tapioca acetylated adipic acid cross-linked starch is used as the oil- or fat-processed starch of the present invention. [Figure 5] FIG. 1 is a graph showing the metal peelability when tapioca acetylated starch is used as the oil- or fat-processed starch of the present invention. DETAILED DESCRIPTION OF THE INVENTION

[0013] The oil- or fat-processed starch of the present invention is characterized in that it contains a predetermined amount of water or more.

[0014] The oil- or fat-processed starch of the present invention contains 8.0 parts by mass or more of water per 100 parts by mass of the oil- or fat-processed starch. Furthermore, the oil- or fat-processed starch of the present invention preferably contains 9.0 parts by mass or more of water per 100 parts by mass of the oil- or fat-processed starch. If the water content of the oil- or fat-processed starch is less than 8.0 parts by mass per 100 parts by mass of the oil- or fat-processed starch, the oil- or fat-processed starch will easily adhere to metal, resulting in poor metal release properties of the oil- or fat-processed starch.

[0015] Furthermore, the oil- or fat-processed starch of the present invention preferably contains less than 20.0 parts by mass of water per 100 parts by mass of the oil- or fat-processed starch, and more preferably contains 18.0 parts by mass or less of water per 100 parts by mass of the oil- or fat-processed starch. If the water content of the oil- or fat-processed starch is 20.0 parts by mass or more per 100 parts by mass of the oil- or fat-processed starch, the binding property will be impaired.

[0016] The raw material starch for the oil- or fat-processed starch of the present invention is not particularly limited as long as it is edible. Examples include tapioca starch, potato starch, corn starch, wheat starch, rice starch, sweet potato starch, and soy starch. Among these, tapioca starch is preferred from an industrial viewpoint and because of its ease of processing.

[0017] The oil- or fat-processed starch of the present invention can be prepared by subjecting raw starch to a processing treatment. Examples of processing treatments include chemical modification treatments such as oxidation treatment, esterification treatment, etherification treatment, cross-linking treatment, and acetylation treatment; gelatinization treatment, granulation treatment, moist heat treatment, heat treatment, ball mill treatment, fine pulverization treatment, hot water treatment, bleaching treatment, sterilization treatment, acid treatment, alkali treatment, and enzyme treatment; and processing treatments that combine two or more of these. Among these, from the viewpoint of obtaining the desired binding properties, cross-linking treatment or acetylation is preferred, and cross-linking treatment is particularly preferred.

[0018] Furthermore, from an industrial viewpoint, the oil- or fat-processed starch of the present invention is preferably a phosphate-crosslinked starch or an acetylated adipic acid-crosslinked starch. That is, among crosslinking treatments, crosslinking with phosphoric acid or acetylated adipic acid is preferred.

[0019] The oil or fat used in the oil- or fat-processed starch of the present invention may be any oil or fat that can be used for food, and examples thereof include processed oils such as linseed oil, safflower oil, perilla oil, sunflower oil, grape oil, soybean oil, corn oil, sesame oil, rapeseed oil, olive oil, palm oil, coconut oil, etc. Among these, safflower oil is preferred from the viewpoint of obtaining the desired binding properties.

[0020] Although the use of the oil- or fat-processed starch of the present invention is not limited, it is preferably used as a coating material for deep-fried foods. When used as a coating material for deep-fried foods, the inclusion of a large amount of the oil- or fat-processed starch of the present invention further exerts the effect of not impairing the binding strength between the ingredients and the coating material while providing excellent metal releasability.

[0021] The present invention will be described in more detail below with reference to examples, although the present invention is not limited to the following examples. [Example]

[0022] <Experimental Example 1> A mixture of 200 g of tapioca acid cross-linked starch as raw material starch, 0.2 g of safflower oil, and 5.0 g of distilled water was thoroughly stirred and placed in a stainless steel tray and heated at 120°C for 3 hours. After heating, the stainless steel tray was covered with plastic wrap to prevent moisture absorption during cooling, and the mixture was allowed to cool to room temperature. To the mixture that had been allowed to cool to room temperature, water was added using a spray bottle in an amount calculated so that the water content would be 4.0 parts by mass (target water content value) per 100 parts by mass of the tapioca acid cross-linked starch, and the mixture was then placed in a bag containing a large amount of air and mixed in a tumbler for 2 hours to produce oil- or fat-processed starch 1.

[0023] <Experimental Example 2> Oil- or fat-processed starch 2 was produced in the same manner as in Experimental Example 1, except that water was added using a spray bottle in an amount calculated so that the target water content would be 5.0 parts by mass.

[0024] <Experimental Example 3> Oil- or fat-processed starch 3 was produced in the same manner as in Experimental Example 1, except that water was added using a spray bottle in an amount calculated so that the target water content would be 6.0 parts by mass.

[0025] <Experimental Example 4> Oil- or fat-processed starch 4 was produced in the same manner as in Experimental Example 1, except that water was added using a spray bottle in an amount calculated so that the target water content would be 7.0 parts by mass.

[0026] <Experimental Example 5> Oil- or fat-processed starch 5 was produced in the same manner as in Experimental Example 1, except that water was added using a spray bottle in an amount calculated so that the target water content would be 8.0 parts by mass.

[0027] <Experimental Example 6> Oil- or fat-processed starch 6 was produced in the same manner as in Experimental Example 1, except that water was added using a spray bottle in an amount calculated so that the target water content would be 9.0 parts by mass.

[0028] <Experimental Example 7> Oil- or fat-processed starch 7 was produced in the same manner as in Experimental Example 1, except that water was added using a spray bottle in an amount calculated so that the target water content would be 10.0 parts by mass.

[0029] <Experimental Example 8> Oil- or fat-processed starch 8 was produced in the same manner as in Experimental Example 1, except that water was added using a spray bottle in an amount calculated so that the target water content would be 12.0 parts by mass.

[0030] <Experimental Example 9> Oil- or fat-processed starch 9 was produced in the same manner as in Experimental Example 1, except that water was added using a spray bottle in an amount calculated so that the target water content would be 14.0 parts by mass.

[0031] (Measurement of actual moisture value) The actual moisture values ​​of the obtained oil / fat-processed starches 1 to 9 were measured using a moisture meter (manufactured by Kett, product name FD-240). The results are shown in Table 1.

[0032] [Table 1]

[0033] (Metal peelability confirmation test) A stainless steel bowl with a diameter of 15 cm (Maruesu, product name: Stainless Steel Bowl) was washed and heated in an oven (125°C, 5 minutes) to thoroughly dry it. After drying, the bowl was removed from the oven and allowed to cool to room temperature. The mass of the bowl after it had cooled to room temperature (initial bowl mass) was measured. 50 g of oil- or fat-processed starch 1 was added to this bowl, and while tilting the bowl to an extent that the powder would not fly out, the bowl was rotated 10 times using both hands so that the oil- or fat-processed starch 1 covered the entire inner surface of the bowl. The bowl was then turned upside down and the oil- or fat-processed starch 1 was allowed to fall naturally. When the oil- or fat-processed starch 1 was no longer observed falling, the bowl was turned back upside down, and the mass of the bowl with some of the oil- or fat-processed starch 1 remaining on the inner surface (bowl mass after falling) was measured. The mass difference between this bowl mass after falling and the initial bowl mass was calculated to determine the mass of the oil- or fat-processed starch 1 remaining on the inner surface of the bowl. The same procedure was repeated three times, and the average value of the three measurements was taken as the residual mass of the oil- or fat-processed starch 1 in the oil- or fat-processed starch 1 (target moisture value: 4.0 parts by mass), and the residual rate of the oil- or fat-processed starch 1 was calculated by dividing the average value by the initial input mass of the oil- or fat-processed starch 1 (50 g). The residual rate of oil- or fat-processed starch was calculated by performing the same procedure for oil- or fat-processed starches 2 to 9. The results are shown in Table 2. The condition of the bowl was visually evaluated according to the following criteria, and the results are shown in Table 2 and Figure 1. ◎: Almost no oil-processed starch remains on the inner surface of the bowl ○: A small amount of oil-processed starch remains on the inner surface of the bowl △: A small amount of oil-processed starch remains on the inner surface of the bowl ×: A large amount of oil-processed starch remains on the inner surface of the bowl, or caking (blocking) occurs

[0034] [Table 2]

[0035] As shown in Table 2 and Figure 1, it was found that as the moisture content of the oil- or fat-processed starch increased, the mass of the oil- or fat-processed starch remaining on the inner surface of the bowl decreased, and metal releasability improved. Specifically, when the target moisture value was 8.0 parts by mass or more, a slight amount of the oil- or fat-processed starch remained on the inner surface of the bowl, and when the target moisture value was 9.0 parts by mass or more, almost no oil- or fat-processed starch remained on the inner surface of the bowl. Therefore, from the viewpoint of metal releasability, it can be said that the oil- or fat-processed starch preferably contains 8.0 parts by mass or more of moisture per 100 parts by mass of the oil- or fat-processed starch, and more preferably contains 9.0 parts by mass or more of moisture per 100 parts by mass of the oil- or fat-processed starch.

[0036] To confirm the upper limit of the moisture content of oil- or fat-processed starch, the following experiment was further conducted.

[0037] <Experimental Example 10> Oil- or fat-processed starch 10 was produced in the same manner as in Experimental Example 1, except that water was added using a spray bottle in an amount calculated so that the target water content would be 16.0 parts by mass.

[0038] <Experimental Example 11> Oil- or fat-processed starch 11 was produced in the same manner as in Experimental Example 1, except that water was added using a spray bottle in an amount calculated so that the target water content would be 18.0 parts by mass.

[0039] <Experimental Example 12> Oil- or fat-processed starch 12 was produced in the same manner as in Experimental Example 1, except that water was added using a spray bottle in an amount calculated so that the target water content would be 20.0 parts by mass.

[0040] For oil- or fat-processed starches 10 to 12, the metal releasability was confirmed and visually evaluated in the same manner as for oil- or fat-processed starches 1 to 9. The results are shown in Figure 2.

[0041] As shown in Figure 2, for oil-processed starch 10 (target moisture content: 16.0 parts by mass) and oil-processed starch 11 (target moisture content: 18.0 parts by mass), almost no oil-processed starch remained on the inner surface of the bowl, and it was found that the metal peelability was improved. However, for oil-processed starch 12 (target moisture content: 20.0 parts by mass), caking (blocking) occurred in the starch powder. Such powder is thought to have reduced fluidity and inferior functionality. Therefore, it can be said that the oil- or fat-processed starch of the present invention preferably contains less than 20.0 parts by mass of water per 100 parts by mass of the oil- or fat-processed starch, and more preferably contains 18.0 parts by mass or less of water per 100 parts by mass of the oil- or fat-processed starch.

[0042] (Binding confirmation test) To confirm that increasing the moisture content of the oil- or fat-processed starch does not impair the inherent binding properties of the oil- or fat-processed starch, pork cutlets containing a particularly large amount of oil- or fat-processed starch were prepared and the following tests were carried out. A batter was prepared by stirring and mixing 100 g of the oil-processed starch 5 (target moisture content: 8.0 parts by mass) prepared above, 200 g of distilled water, and 0.5 g of thickening polysaccharide (product name: Orno G2). Next, raw pork loin (refrigerated) was prepared, immersed in the batter, coated with dried breadcrumbs, and left to stand for 5 minutes. The breadcrumb-coated pork loin was then immersed in a frying pan containing salad oil heated to 170°C and fried for 4 minutes. After 4 minutes, the fried pork was removed from the frying pan and left to stand for another 4 minutes to prepare tonkatsu. Furthermore, using the same procedure, tonkatsu were prepared using oil-processed starch 7 (target moisture content: 10.0 parts by mass), oil-processed starch 8 (target moisture content: 12.0 parts by mass), and oil-processed starch 9 (target moisture content: 14.0 parts by mass). Each of the resulting pork cutlets was divided into six pieces, and the four central pieces were placed vertically to observe the cross section and check the adhesion between the meat and the coating. The results are shown in Figure 3.

[0043] It was confirmed that the oil- or fat-processed starch with any measured moisture content effectively bound the meat and coating material. Therefore, it was found that the oil- or fat-processed starch of the present invention did not impair binding properties despite having an increased moisture content.

[0044] (Metal peelability when using tapioca acetylated adipate cross-linked starch) The metal peelability when using tapioca acetylated adipate cross-linked starch as a raw material was confirmed by the following procedure.

[0045] <Experimental Example 13> Oil- or fat-processed starch 13 was produced in the same manner as in Experimental Example 1, except that the raw starch was changed to 200 g of tapioca acetylated adipic acid cross-linked starch.

[0046] <Experimental Example 14> Oil- or fat-processed starch 14 was produced in the same manner as in Experimental Example 1, except that 200 g of tapioca acetylated adipic acid cross-linked starch was used as the raw material starch and water was added using a spray bottle in an amount calculated so that the target moisture content was 6.0 parts by mass.

[0047] <Experimental Example 15> Oil- or fat-processed starch 15 was produced in the same manner as in Experimental Example 1, except that 200 g of tapioca acetylated adipic acid cross-linked starch was used as the raw starch and water calculated to give a target moisture content of 8.0 parts by mass was added using a spray bottle.

[0048] <Experimental Example 16> Oil- or fat-processed starch 16 was produced in the same manner as in Experimental Example 1, except that 200 g of tapioca acetylated adipic acid cross-linked starch was used as the raw material starch and water was added using a spray bottle in an amount calculated so that the target moisture content would be 10.0 parts by mass.

[0049] <Experimental Example 17> Oil- or fat-processed starch 17 was produced in the same manner as in Experimental Example 1, except that 200 g of tapioca acetylated adipic acid cross-linked starch was used as the raw material starch and water was added using a spray bottle in an amount calculated so that the target moisture content would be 12.0 parts by mass.

[0050] <Experimental Example 18> Oil- or fat-processed starch 18 was produced in the same manner as in Experimental Example 1, except that 200 g of tapioca acetylated adipic acid cross-linked starch was used as the raw material starch and water was added using a spray bottle in an amount calculated so that the target moisture content was 14.0 parts by mass.

[0051] <Experimental Example 19> Oil- or fat-processed starch 19 was produced in the same manner as in Experimental Example 1, except that 200 g of tapioca acetylated adipic acid cross-linked starch was used as the raw material starch and water was added using a spray bottle in an amount calculated so that the target moisture content would be 16.0 parts by mass.

[0052] <Experimental Example 20> Oil- or fat-processed starch 20 was produced in the same manner as in Experimental Example 1, except that the raw starch was 200 g of tapioca acetylated adipic acid cross-linked starch and water calculated to give a target moisture content of 18.0 parts by mass was added using a spray bottle.

[0053] The metal peelability of oil- or fat-processed starches 13 to 20 was confirmed and visually evaluated in the same manner as for oil- or fat-processed starches 1 to 9. The results are shown in Figure 4.

[0054] As shown in Figure 4, even when tapioca acetylated adipic acid cross-linked starch was used as the raw material starch, as the moisture content of the oil-processed starch increased, the amount of oil-processed starch remaining on the inner surface of the bowl decreased, and metal peelability improved. Specifically, when the target moisture value was 8.0 parts by mass, a slight amount of oil-processed starch remained on the inner surface of the bowl, and further, when the target moisture value was 10.0 parts by mass, almost no oil-processed starch remained on the inner surface of the bowl.

[0055] (Metal peelability when using tapioca acetylated starch) The metal peelability when tapioca acetylated starch was used as a raw material was confirmed by the following procedure.

[0056] <Experimental Example 21> Oil- or fat-processed starch 21 was produced in the same manner as in Experimental Example 1, except that the raw starch was changed to 200 g of tapioca acetylated starch.

[0057] <Experimental Example 22> Oil- or fat-processed starch 22 was produced in the same manner as in Experimental Example 1, except that the raw material starch was 200 g of tapioca acetylated starch and water calculated to give a target moisture content of 6.0 parts by mass was added using a spray bottle.

[0058] <Experimental Example 23> Oil- or fat-processed starch 23 was produced in the same manner as in Experimental Example 1, except that the raw material starch was 200 g of tapioca acetylated starch and water calculated to give a target moisture content of 8.0 parts by mass was added using a spray bottle.

[0059] <Experimental Example 24> Oil- or fat-processed starch 24 was produced in the same manner as in Experimental Example 1, except that the raw material starch was 200 g of tapioca acetylated starch and water calculated to give a target moisture content of 10.0 parts by mass was added using a spray bottle.

[0060] <Experimental Example 25> Oil- or fat-processed starch 25 was produced in the same manner as in Experimental Example 1, except that 200 g of tapioca acetylated starch was used as the raw starch and water calculated to give a target moisture content of 12.0 parts by mass was added using a spray bottle.

[0061] <Experimental Example 26> Oil- or fat-processed starch 26 was produced in the same manner as in Experimental Example 1, except that the raw material starch was 200 g of tapioca acetylated starch and water calculated to give a target moisture content of 14.0 parts by mass was added using a spray bottle.

[0062] For oil- or fat-processed starches 21 to 26, metal releasability was confirmed and visually evaluated in the same manner as for oil- or fat-processed starches 1 to 9. The results are shown in Figure 5.

[0063] As shown in Figure 5, even when tapioca acetylated starch was used as the raw material starch, it was found that as the moisture content of the oil- or fat-processed starch increased, the amount of oil- or fat-processed starch remaining on the inner surface of the bowl decreased, and metal peelability improved. Specifically, when the target moisture content was 8.0 parts by mass, almost no oil- or fat-processed starch remained on the inner surface of the bowl.

Claims

1. 1. An oil- or fat-processed starch characterized by containing 8.0 parts by mass or more of water per 100 parts by mass of the oil- or fat-processed starch.

2. The oil- or fat-processed starch according to claim 1, which has metal-releasing properties.

3. 3. The oil- or fat-processed starch according to claim 1, wherein the oil- or fat-processed starch is a starch that has been subjected to a cross-linking treatment.

4. 3. The oil- or fat-processed starch according to claim 1, wherein the oil- or fat-processed starch is a phosphate-crosslinked starch or an acetylated adipic acid-crosslinked starch.

5. A coating material for deep-fried foods, comprising the oil- or fat-processed starch according to claim 1 or 2.

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