Starch composition for breading

Abstract

This starch composition is for use in a breader containing cereal flour and / or unprocessed starch and contains ingredient (A). (A) An oiled starch that satisfies conditions 1 and 2. Condition 1: A slurry obtained by dispersing ingredient (A) in water so as to have a mass concentration of 6 mass% in terms of dry matter exhibits a maximum viscosity of 10-80 RVU, when measurement is performed for the viscosity of the slurry being agitated at 160 rpm using a rapid visco analyzer (RVA), the slurry is maintained at 40°C for one minute, heated at a temperature increase rate of 6°C / min from 40°C up to 95°C, and maintained at 95°C for five minutes. Condition 2: Having a thermal solubility of 18.5-34%.

Description

[Technical Field]

[0001] The present invention relates to a breader's starch composition. [Background technology]

[0002] It has been proposed to use oil- or fat-processed starch as a coating material for deep-fried foods. Specifically, Patent Document 1 (JP 2012-165724 A) describes a coating material for deep-fried foods that contains oil- or fat-processed acetylated tapioca starch, which is obtained by acetylating tapioca starch with vinyl acetate and then processing the acetylated tapioca starch with an oil (claim 1). [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Japanese Patent Application Laid-Open No. 2012-165724 Summary of the Invention [Problem to be solved by the invention]

[0004] The inventors have examined the technology described in Patent Document 1 and found that when used as a coating material for fried chicken that is stored warm, there is room for improvement in terms of the juiciness of the filling, the firmness of the coating, and the crispness of the coating.

[0005] The present invention provides fried chicken that has an excellent balance of juicy filling after warm storage, suppressed drying of the batter, and crispiness of the batter. [Means for solving the problem]

[0006] According to the present invention, there are provided the following starch composition for breaders, breaders, methods for producing fried chicken, methods for improving the juiciness of fried chicken fillings, methods for suppressing the stickiness of fried chicken batter, and methods for improving the crispness of fried chicken batter.

[0007] [1] A starch composition for use in a breader containing at least one of flour and unmodified starch, the starch composition for breading comprising the following component (A): (A) Oil- or fat-processed starch that satisfies the following conditions 1 and 2: (Condition 1) A slurry in which component (A) is dispersed in water, the slurry having a dry matter equivalent mass concentration of 6% by mass, is measured with a Rapid Visco Analyzer (RVA), and the viscosity is measured while stirring at 160 rpm. The slurry is maintained at 40°C for 1 minute, heated from 40°C to 95°C at a rate of 6°C / min, and then maintained at 95°C for 5 minutes. The maximum viscosity when measured is 10 RVU or more and 80 RVU or less. (Condition 2) Heat solubility is 18.5% or more and 34% or less [2] The starch composition for breading according to [1], wherein the component (A) contains an oil- or fat-modified phosphate cross-linked starch. [3] The starch composition for breading according to [1] or [2], further comprising one or more selected from component (B): waxy starch and component (C): acetylated tapioca starch (excluding component (A)). [4] The starch composition for breading according to [3], wherein component (B) is one or more selected from the group consisting of waxy cornstarch, waxy tapioca starch, and modified starches thereof. [5] The starch composition for breading according to [3] or [4], wherein the component (B) is one or more selected from the group consisting of hydroxypropylated waxy cornstarch and modified starches thereof. [6] The starch composition for breaders according to any one of [3] to [5], wherein the component (B) is an oil- or fat-processed starch. [7] The starch composition for breaders according to any one of [3] to [6], wherein the mass ratio of component (A) to the total amount of components (B) and (C) in the starch composition for breaders is 0.1 or more and 5 or less. [8] The starch composition for breading according to any one of [1] to [7], which is for deep-frying chicken. [9] A breader comprising the starch composition for breaders described in any one of [1] to [8] and at least one of the cereal flour and the unmodified starch.

[10] A breader according to [9], which contains the cereal flour, and the cereal flour contains one or more types selected from the group consisting of wheat flour, rice flour and corn flour.

[11] A breader according to [9] or

[10] , wherein the mass ratio of the starch composition for breaders to the total of the starch composition for breaders and the cereal flour is 15% or more and 85% or less.

[12] A step of attaching a coating material to the outside of the filling; A step of cooking the filling with the coating material to obtain fried chicken; Including, The method for producing fried chicken, wherein the step of applying the coating material is a step of applying the coating material to the filling so that the coating material becomes the outermost layer of the coating material using a breader described in any one of [9] to

[11] .

[13] Apply the coating material to the outside of the filling. When cooking the filling with the coating material to produce fried chicken, A method for improving the juiciness of a filling of fried chicken, comprising using the starch composition for breading described in any one of [1] to [8] as the coating material.

[14] The method according to

[13] , wherein when the coating material is applied to the outside of the filling, the coating material is applied to the filling so that the breader's starch composition forms the outermost layer of the coating material.

[15] Apply the coating material to the outside of the filling. When cooking the filling with the coating material to produce fried chicken, A method for suppressing stickiness of a coating of fried chicken, comprising using the starch composition for breading described in any one of [1] to [8] as the coating material.

[16] The method according to

[15] , wherein when the coating material is applied to the outside of the filling, the coating material is applied to the filling so that the starch composition for breading forms the outermost layer of the coating material.

[17] Apply the coating material to the outside of the filling. When cooking the filling with the coating material to produce fried chicken, A method for improving the crispness of a coating for fried chicken, comprising using the starch composition for breading described in any one of [1] to [8] as the coating material.

[18] The method according to

[17] , wherein when the coating material is applied to the outside of the filling, the coating material is applied to the filling so that the starch composition for breading forms the outermost layer of the coating material.

[0008] Any combination of these configurations and conversion of the present invention between methods, devices, etc. are also valid aspects of the present invention. [Effects of the Invention]

[0009] As described above, according to the present invention, fried chicken can be obtained that has an excellent balance of juicy filling, suppressed drying of the batter, and crispiness of the batter after warm storage. DETAILED DESCRIPTION OF THE INVENTION

[0010] Hereinafter, embodiments of the present invention will be described. Unless otherwise specified, the symbol "to" in a numerical range indicates a range from above to below, and both ends of the range are included. In addition, in this embodiment, the composition may contain each component alone or in combination of two or more types.

[0011] In the following embodiments, the juiciness of the filling means that the filling of the fried chicken is juicy without being dry, and the suppression of the chewiness (in the texture) of the batter means that the batter of the fried chicken is not soggy and is easy to bite through. Also, in the following embodiments, the crispiness means that the batter is crisp when bitten.

[0012] (Starch composition for breading) In this embodiment, the starch composition for breaders is a composition used in breaders containing at least one of flour and unmodified starch, and contains the following component (A), i.e., an oil- or fat-modified starch that satisfies the following conditions 1 and 2: (Condition 1) A slurry in which component (A) is dispersed in water, the slurry having a dry matter equivalent mass concentration of 6% by mass, is measured using a Rapid Visco Analyzer (RVA), and the viscosity is measured while stirring at 160 rpm. The slurry is maintained at 40°C for 1 minute, heated from 40°C to 95°C at a rate of 6°C / min, and then maintained at 95°C for 5 minutes. The maximum viscosity when measured is 10 RVU or more and 80 RVU or less. (Condition 2) Heat solubility is 18.5% or more and 34% or less Breader starch compositions are for example used for deep frying chicken.

[0013] (Component (A)) Component (A) is an oil- or fat-processed starch. The oil- or fat-processed starch refers to a starchy material produced by adding one or more oils or fats selected from edible oils and fats and edible oil- or fat-related substances to a raw starch, followed by mixing and heating. Specific examples of raw starch and oils or fats will be described later.

[0014] Component (A) satisfies the above conditions 1 and 2. Regarding condition 1, the maximum viscosity of component (A) in the RVA measurement is 10 RVU or more, preferably 15 RVU or more, more preferably 20 RVU or more, even more preferably 30 RVU or more, and even more preferably 35 RVU or more, from the viewpoint of suppressing the hardness of the texture of the batter. Furthermore, from the viewpoint of improving crispness, the maximum viscosity of component (A) in the RVA measurement is 80 RVU or less, preferably 72 RVU or less, more preferably 65 RVU or less, and even more preferably 61 RVU or less.

[0015] Here, the maximum viscosity of component (A) in the RVA measurement is the maximum viscosity measured when a slurry in which component (A) is dispersed in water and has a dry matter equivalent mass concentration of 6% by mass is maintained at 40°C for 1 minute while being stirred at 160 rpm, heated from 40°C to 95°C at a rate of 6°C / min, and maintained at 95°C for 5 minutes.

[0016] Regarding condition 2, the heat solubility of component (A) is 18.5% or more, preferably 19.0% or more, more preferably 23.0% or more, and even more preferably 27.0% or more, from the viewpoint of suppressing the chewiness of the coating texture and improving crispness. Furthermore, from the viewpoint of preventing the texture of the coating from becoming dull, the heat solubility of component (A) is 34% or less, preferably 32% or less, and more preferably 30% or less.

[0017] The thermal solubility of component (A) is measured by the following method. First, 0.5 g of a sample (oil-processed starch) calculated as anhydrous is dispersed in 50 mL of distilled water, heated for 30 minutes while soaking in a thermostatic bath (e.g., FS-003, manufactured by Tokyo Glass Machinery Co., Ltd.) at 80°C, and then cooled to 20°C. The resulting gelatinized liquid is then centrifuged (3000 rpm, 10 minutes) using a centrifuge (e.g., CR5B2, manufactured by Hitachi Koki Co., Ltd.), and the total sugar content in the supernatant is measured by the phenol-sulfuric acid method. That is, Solubility (%) = total sugar in supernatant (g) / 0.5 (g) x 100 is.

[0018] In this embodiment, by using a starch composition for breading containing component (A), which is an oil- or fat-processed starch that satisfies specific conditions 1 and 2 with respect to viscosity characteristics and thermal solubility, together with at least one of cereal flour and unprocessed starch, in a breader, it becomes possible to improve the juiciness of the filling of deep-fried chicken after warm storage, prevent the coating from sticking, and improve the balance of crispness.

[0019] Here, the reason why the use of component (A) in a breader together with at least one of grain flour and unprocessed starch improves the juiciness of the filling of fried chicken after warm storage, prevents the coating from sticking, and improves the balance of crispness is not entirely clear, but it is presumed that this is because component (A) is an oil-processed starch and has swelling suppressed within an appropriate range.

[0020] Next, the raw materials and production method of component (A) will be described. Specific examples of the raw starch for component (A) include one or more selected from the group consisting of tapioca starch, acetylated starch, potato starch, corn starch, waxy corn starch, and cross-linked starches thereof. Specific examples of the cross-linked starch include phosphate cross-linked starch and the like. From the viewpoint of improving the juiciness of the filling and suppressing the drying of the coating, the raw material starch is preferably at least one selected from the group consisting of unmodified (raw) tapioca starch and phosphate-crosslinked starch, more preferably contains phosphate-crosslinked starch, and even more preferably contains phosphate-crosslinked tapioca starch. From the same viewpoint, component (A) preferably contains oil- or fat-modified phosphate-crosslinked starch, more preferably contains oil- or fat-modified phosphate-crosslinked tapioca starch.

[0021] As the fats and oils that are the raw materials for component (A), one or more types selected from the group consisting of edible fats and oils and related substances to edible fats and oils are used. Specific examples of edible oils and fats include soybean oil, safflower oils such as high linoleic safflower oil, corn oil, rapeseed oil, perilla oil, linseed oil, sunflower oil, peanut oil, cottonseed oil, olive oil, rice oil, palm oil, etc. From the viewpoint of improving workability, liquid oils are preferably used as edible oils and fats, and soybean oil, rapeseed oil, corn oil, high linoleic safflower oil, linseed oil, perilla oil, etc. are more preferred. Furthermore, it is more preferable to use edible oils and fats with an iodine value of 100 or more, and even more preferable to use oils and fats with an iodine value of 135 or more. Such oils and fats with a high iodine value are easily oxidized by heating, have a high modifying effect on the raw starch, and are expected to have a greater effect of improving the binding ability of the filling when blended into the coating material. Specific examples of oils and fats with an iodine value of 135 or more include high linoleic safflower oil, linseed oil, and perilla oil. There is no particular upper limit, but the iodine value of edible oils and fats is, for example, 250 or less.

[0022] Specific examples of edible fat-and-oil-related substances include emulsifiers such as glycerin fatty acid esters; phospholipids; and glycerides such as monoglycerides and diglycerides.

[0023] Other raw materials include soybean flour such as defatted soybean flour and full-fat soybean flour.

[0024] In this embodiment, the component (A) can be obtained, for example, by a production method including the following steps. (First step) preparing a mixture by blending raw starch, fats and oils, and other raw materials as needed; (Second step) A step of heat-treating the mixture obtained in the first step.

[0025] First, the first step will be described. In the first step, the amount of fats and oils in the mixture is, for example, 0.005 parts by mass or more, preferably 0.01 parts by mass or more, more preferably 0.02 parts by mass or more, and even more preferably 0.05 parts by mass or more, per 100 parts by mass of raw starch, from the viewpoint of more reliably obtaining the modification effect on the raw starch. Also, the amount of fats and oils in the mixture is, for example, 3 parts by mass or less, preferably 2 parts by mass or less, more preferably 1.8 parts by mass or less, and even more preferably 1.5 parts by mass or less, per 100 parts by mass of raw starch, from the viewpoint of improving the binding ability to the filling in the breader.

[0026] Furthermore, a specific example of a combination of a raw material starch and an edible oil or fat used in producing an oil- or fat-processed starch is a combination of a cross-linked starch and an oil or fat having an iodine value of 100 or more. This can further stably improve the flavor of component (A).

[0027] When soy flour is blended into the mixture in the first step, the amount of soy flour blended is preferably 0.5 parts by mass or more, more preferably 1.0 part by mass or more, and even more preferably 1.5 parts by mass or more per 100 parts by mass of the raw material starch, from the viewpoint of suppressing the chewy texture of the coating and improving the juiciness of the filling. Furthermore, the amount of soy flour in the mixture is preferably 3.0 parts by mass or less, more preferably 2.5 parts by mass or less, and even more preferably 2.0 parts by mass or less, per 100 parts by mass of raw starch, from the viewpoint of suppressing the chewy texture of the coating and improving the juiciness of the filling.

[0028] Furthermore, in the first step, it is preferable not to add a pH adjuster to the mixture in order to prevent the coating from becoming stiff in texture; however, if necessary, a pH adjuster may be added in an amount of about 0.1 part by mass or less per 100 parts by mass of the raw starch.

[0029] Next, the second step will be described. In the second step, the mixture obtained in the first step is heated to obtain oil- or fat-processed starch. Regarding heat treatment, for example, heating or roasting at high temperatures above 150°C may damage the starch granules, reducing the viscosity of the resulting oil- or fat-processed starch and potentially causing a loss of the starch's inherent water-holding properties. This may result in a decrease in yield when added to a coating material. Therefore, heat maturation is carried out at a low temperature, for example, 150°C or lower, preferably 130°C or lower, more preferably below 120°C, and even more preferably at a low temperature of 105°C or lower. This reduces damage to starch granules and further reduces variation in the quality of the coating material. There is no lower limit to the heating temperature, but from the perspective of appropriately shortening the maturation period and improving productivity, it is set to, for example, 40°C or higher, preferably 45°C or higher, and more preferably 55°C or higher.

[0030] The heat-ripening period is appropriately set depending on the state of the oil- or fat-processed starch to be obtained and the heating temperature. For example, if the heating period is too short, the starch will not mature, and when used in a coating material, an oil- or fat-processed starch with excellent binding properties to the filling may not be obtained. Therefore, the heating period is, for example, 0.5 hours or more, preferably 5 hours or more, and more preferably 6 hours or more. Furthermore, from the viewpoint of preventing damage to starch granules due to long-term heating, the upper limit of the heating period is, for example, 25 days or less, preferably 20 days or less, and more preferably 18 days or less.

[0031] Here, in order to obtain component (A), i.e., oil- or fat-processed starch that satisfies the above-mentioned conditions 1 and 2, it is important in producing the oil- or fat-processed starch, for example, to select and combine the raw starch, oils and other ingredients and adjust the blending amounts in the first step, and to control the mixing conditions in the first step and the heating conditions in the second step. More specifically, in producing the oil- or fat-processed starch, by appropriately selecting the type of processing of the raw starch, the maximum viscosity and heat solubility of the oil- or fat-processed starch measured by RVA can be more stably controlled within the above-mentioned ranges. By using component (A) obtained in this embodiment as a breading agent for fried chicken containing at least one of cereal flour and unprocessed starch, it is possible to improve the juiciness of the filling of fried chicken after warm storage and effectively prevent the coating from becoming mushy.

[0032] The starch composition for breaders may consist of only component (A), or may further contain components other than component (A). For example, the starch composition for breaders may further comprise one or more selected from the group consisting of the following components (B) and (C) (excluding component (A)):

[0033] (Component (B)) Component (B) is one or more types selected from waxy starches (excluding component (A)). By further including component (B) in the starch composition for breading, the juiciness of the filling of fried chicken after warm storage, suppression of the drying of the coating, and the balance of crispiness of the fried chicken can be made even more preferable.

[0034] Specifically, component (B) is starch having an amylopectin content of 80% or more. From the viewpoint of suppressing the chewy texture of the coating and improving the juiciness of the filling, the amylopectin content of component (B) is preferably 80% or more, more preferably 90% or more, and even more preferably 100%.

[0035] Specifically, component (B) is one or more selected from the group consisting of waxy corn starch, waxy tapioca starch, and modified starches thereof. The modified starch may, for example, be at least one selected from the group consisting of etherified starches such as hydroxypropylated starch, and oil- or fat-modified starches other than component (A). From the viewpoints of improving the juiciness of the filling of the fried chicken after warm storage, preventing the batter from becoming too firm, and achieving a more favorable balance of crispness in the fried chicken, component (B) is preferably one or more selected from the group consisting of hydroxypropylated waxy cornstarch and modified starches thereof, and more preferably hydroxypropylated phosphate-crosslinked waxy cornstarch. From the same viewpoint, it is also preferable that component (B) is an oil- or fat-processed starch other than component (A). Examples of oil- or fat-processed starches other than component (A) include at least one selected from the group consisting of hydroxypropylated phosphate cross-linked waxy cornstarch oil-processed and waxy cornstarch oil-processed.

[0036] (Component (C)) Component (C) is acetylated tapioca starch (excluding component (A)). From the viewpoints of achieving a juicy texture in the filling of deep-fried chicken after warm storage, suppressing the stickiness of the coating, and achieving a more favorable balance of crispiness in the deep-fried chicken, component (C) is preferably an oil- or fat-processed starch other than component (A).

[0037] Regarding the blending amounts of components (B) and (C), the mass ratio of component (A) to the total amount of components (B) and (C) in the starch composition for breading ((A) / ((B)+(C))) is preferably 0.1 or more, more preferably 0.12 or more, and even more preferably 0.15 or more, from the viewpoint of suppressing the chewy texture of the coating and improving the juiciness of the meat. Furthermore, from the viewpoint of suppressing the texture of the coating and improving the juiciness of the meat, the mass ratio ((A) / ((B)+(C))) is preferably 5 or less, more preferably 3 or less, and even more preferably 1.8 or less.

[0038] (Breader) In this embodiment, the breader comprises the breader starch composition described above and at least one of flour and unmodified starch. Breaders are specifically solid batters, and more specifically granular batters.

[0039] The cereal flour includes, for example, one or more types selected from the group consisting of wheat flour, rice flour, and corn flour, and from the viewpoint of improving the juiciness of the filling, preferably includes wheat flour, more preferably wheat flour. From the same viewpoint, the breading flour preferably includes cereal flour, and more preferably includes wheat flour.

[0040] Unmodified starch is specifically raw starch that has not been processed. Here, unmodified starch is raw starch that does not contain the above-mentioned components (A), (B), and (C). The unmodified starch is, for example, one or more types selected from the group consisting of corn starch, high-amylose corn starch, potato starch, tapioca starch, wheat starch, rice starch, sago starch, and sweet potato starch, preferably one or more types selected from the group consisting of corn starch, potato starch, tapioca starch, and wheat starch, and more preferably potato starch.

[0041] In the breader, the mass ratio of the starch composition for breader to the total of the starch composition for breader and the cereal flour is preferably 15% or more, more preferably 20% or more, and even more preferably 22% or more, from the viewpoint of suppressing the hardness of the texture of the coating. Furthermore, from the viewpoint of suppressing the texture of the coating from becoming dull, the mass proportion of the breader's starch composition to the total of the breader's starch composition and the cereal flour is preferably 85% or less, more preferably 80% or less, even more preferably 78% or less, even more preferably 65% ​​or less, and even more preferably 60% or less.

[0042] The breader may also contain other ingredients in addition to those mentioned above. Such ingredients include, for example, solid seasonings such as sugar, salt, and powdered soy sauce; spices such as pepper, paprika, and curry powder; and food additives such as emulsifiers, leavening agents, and thickening polysaccharides.

[0043] By using the breader of this embodiment as a coating material for fried chicken, it is possible to improve the juiciness of the filling after warm storage, prevent the coating from drying out, and improve the balance of the crispness of the coating. Furthermore, when fried chicken is obtained by attaching multiple coating materials to the filling, the breader in this embodiment is preferably used as the outermost layer of coating material from the viewpoint of improving the juiciness of the filling after warm storage, preventing the coating from sinking, and improving the balance of the crispness of the coating.

[0044] (Deep-fried chicken manufacturing method) In this embodiment, the method for producing fried chicken includes, for example, the following steps. (Step 11) Applying the coating material to the outside of the filling (Step 12) A step of cooking the filling with the coating material to obtain fried chicken Step 11 is preferably a step in which the breader in the present embodiment described above attaches the coating material to the filling so that the coating material becomes the outermost layer of the coating material.

[0045] In step 11, various ingredients can be used as the filling, such as meats such as chicken and pork (including artificial meat and cultured meat obtained by artificially culturing animal cells and tissues); meat-like foods made from soy meat, insect protein, etc.; and seafood such as fish, squid, and octopus. In step 11, the breader may be attached to a part of the outside of the filling or to the entire outside of the filling. From the viewpoint of improving the balance of the juiciness of the filling, the suppression of the drying of the coating, and the crispness of the coating, it is preferable that the breader be attached to the entire outside of the filling, and more preferably that the breader be attached uniformly to the entire outside of the filling.

[0046] In step 12, the filling with the breader attached is cooked by heat. Cooking methods include frying in cooking oil, baking in an oven, and steam heating in a steam convection oven, and from the viewpoint of improving the texture of the batter, frying is preferred. The oil or fat used for deep frying may be, for example, a liquid oil commonly used in fried or non-fried foods, specifically, one or more selected from rapeseed oil, soybean oil, corn oil, safflower oil, sesame oil, olive oil, rice bran oil, grapeseed oil, cottonseed oil, peanut oil, and palm olein oil. The temperature and time for deep frying can be set depending on the type and size of the filling, and are, for example, about 100 to 200°C and about 1 to 10 minutes, respectively.

[0047] The method for producing fried chicken may further include steps other than steps 11 and 12. For example, the method for producing fried chicken may further include a step of applying batter to the outside of the filling before step 11. The batter is specifically a liquid coating material. The batter is obtained, for example, by adding water to powder ingredients (batter powder).

[0048] The method for producing fried chicken may further include a step of warming and storing the fried chicken after step 12. The temperature for warming and storing is, for example, 60° C. or higher, preferably 65° C. or higher, and, for example, 85° C. or lower, preferably 80° C. or lower. The warming and storing can be, for example, storage in a warming cabinet such as a hot showcase.

[0049] (How to make fried chicken filling more juicy) In this embodiment, the method for improving the juiciness of the filling of fried chicken involves attaching a coating material to the outside of the filling, and then heating and cooking the coated filling to produce fried chicken, using the starch composition for breading in this embodiment as the coating material. From the viewpoint of more stably improving the balance between the juiciness of the filling after warm storage and the suppression of drying out of the coating and the crispness, when the coating material is attached to the outside of the filling, it is preferable to attach the coating material to the filling so that the breader's starch composition forms the outermost layer of the coating material.

[0050] (How to prevent fried chicken batter from sticking) In this embodiment, the method for preventing the coating of fried chicken from drying out involves attaching a coating material to the outside of a filling, and then heating and cooking the coated filling to produce fried chicken, using the starch composition for breading in this embodiment as the coating material. From the viewpoint of more stably improving the juiciness of the filling after warm storage, preventing the coating from sticking, and maintaining a crispy balance, when applying a coating material to the outside of the filling, it is preferable to apply the coating material to the filling so that the breader's starch composition forms the outermost layer of the coating material.

[0051] (How to improve the crispness of fried chicken batter) In this embodiment, the method for improving the crispness of the coating of fried chicken involves attaching a coating material to the outside of a filling, and then heating and cooking the coated filling to produce fried chicken, using the starch composition for breading in this embodiment as the coating material. From the viewpoint of more stably improving the juiciness of the filling after warm storage, preventing the coating from sticking, and maintaining a crispy balance, when applying a coating material to the outside of the filling, it is preferable to apply the coating material to the filling so that the breader's starch composition forms the outermost layer of the coating material. Below, examples of reference forms are given. 1. A starch composition for use in a breader containing at least one of flour and unmodified starch, the starch composition for breading comprising the following component (A): (A) Oil- or fat-processed starch that satisfies the following conditions 1 and 2: (Condition 1) A slurry in which component (A) is dispersed in water, the slurry having a dry matter equivalent mass concentration of 6% by mass, is measured with a Rapid Visco Analyzer (RVA), and the viscosity is measured while stirring at 160 rpm. The slurry is maintained at 40°C for 1 minute, heated from 40°C to 95°C at a rate of 6°C / min, and then maintained at 95°C for 5 minutes. The maximum viscosity when measured is 10 RVU or more and 80 RVU or less. (Condition 2) Heat solubility is 18.5% or more and 34% or less 2. The starch composition for breading according to 1., wherein component (A) comprises oil- or fat-modified phosphate cross-linked starch. 3. The starch composition for breaders according to 1. or 2., further comprising one or more members selected from the group consisting of component (B): waxy starch and component (C): acetylated tapioca starch (excluding component (A)). 4. The starch composition for breaders according to 3., wherein component (B) is one or more selected from the group consisting of waxy cornstarch, waxy tapioca starch, and modified starches thereof. 5. The starch composition for breaders according to 3. or 4., wherein component (B) is one or more selected from the group consisting of hydroxypropylated waxy cornstarch and modified starches thereof. 6. The starch composition for breaders according to any one of 3. to 5., wherein the component (B) is an oil- or fat-processed starch. 7. The starch composition for breaders according to any one of 3. to 6., wherein the mass ratio of component (A) to the total amount of components (B) and (C) in the starch composition for breaders is 0.1 or more and 5 or less. 8. The starch composition for breading according to any one of 1. to 7., which is for use in deep-frying chicken. 9. A breader comprising the starch composition for breaders described in any one of 1. to 8. and at least one of the cereal flour and the unmodified starch. 10. The breader according to 9., which contains the cereal flour, and the cereal flour contains one or more types selected from the group consisting of wheat flour, rice flour and corn flour. 11. A breader according to 9. or 10., wherein the mass ratio of the starch composition for breaders to the total of the starch composition for breaders and the cereal flour is 15% or more and 85% or less. 12. A step of applying a coating material to the outside of the filling; A step of cooking the filling with the coating material to obtain fried chicken; Including, A method for producing fried chicken, wherein the step of applying a coating is a step of applying the coating to the filling using a breader described in any one of 9. to 11. so that the coating becomes the outermost layer of the coating. 13. Apply the coating material to the outside of the filling. When cooking the filling with the coating material to produce fried chicken, A method for improving the juiciness of a filling of fried chicken, comprising using the starch composition for breading described in any one of 1. to 8. as the coating material. 14. The method according to claim 13, wherein when the coating material is applied to the outside of the filling, the coating material is applied to the filling so that the breader's starch composition forms the outermost layer of the coating material. 15. Apply the coating material to the outside of the filling. When cooking the filling with the coating material to produce fried chicken, A method for suppressing stickiness of batter for fried chicken, comprising using the starch composition for breading described in any one of 1. to 8. as the batter material. 16. The method according to claim 15, wherein when the coating material is applied to the outside of the filling, the coating material is applied to the filling so that the breader's starch composition forms the outermost layer of the coating material. 17. Apply the coating material to the outside of the filling. When cooking the filling with the coating material to produce fried chicken, A method for improving the crispness of a coating for fried chicken, comprising using the starch composition for breading described in any one of 1. to 8. as the coating material. 18. The method according to claim 17, wherein when the coating material is applied to the outside of the filling, the coating material is applied to the filling so that the breader's starch composition forms the outermost layer of the coating material. [Example]

[0052] Examples of the present invention are shown below, but the gist of the present invention is not limited to these. In the following Tables 1 to 4, "%" in the composition means "% by mass".

[0053] (raw materials) The main raw materials used were as follows: (starch) (A) Oil- or fat-processed starch 1: Oil- or fat-processed starch obtained in Production Example 1 Oil- or fat-processed starch 2: Oil- or fat-processed starch obtained in Production Example 2 (A) Oil- or fat-processed starch 3: Oil- or fat-processed starch obtained in Production Example 3 Oil- or fat-processed starch 4: Oil- or fat-processed starch obtained in Production Example 4 (A) Oil- or fat-processed starch 5: Oil- or fat-processed starch obtained in Production Example 5

[0054] (B) Hydroxypropylated phosphate cross-linked waxy cornstarch: Jelcol A-10, manufactured by J-Oil Mills Co., Ltd. (B) Hydroxypropylated phosphate cross-linked waxy corn starch oil processing: Starch obtained by the following preparation method (Production method) 0.1 parts by mass of high linoleic safflower oil was added to 100 parts by mass of hydroxypropylated phosphate cross-linked waxy cornstarch and mixed uniformly in a mixer (Super Mixer, manufactured by Kawata Co., Ltd.) at 3000 rpm for 3 minutes to obtain a mixture (moisture content: 14.8%). This mixture was heated at 150°C for 4 hours in a tray dryer to obtain a hydroxypropylated phosphate waxy cornstarch oil-processed product. Note that a Super Mixer (manufactured by Kawata Co., Ltd.) was used as the mixer in all of the production examples herein. (B) Waxy cornstarch: Waxy cornstarch Y, manufactured by J-Oil Mills Co., Ltd. (B) Waxy cornstarch oil processing: Starch obtained by the following preparation method (Production method) 0.1 parts by mass of high linoleic safflower oil was added to 100 parts by mass of waxy cornstarch and mixed uniformly in a mixer at 3000 rpm for 3 minutes to obtain a mixture (moisture content: 14.8%). This mixture was heated in a tray dryer at 150°C for 4 hours to obtain a waxy cornstarch oil-processed product. (B) Waxy tapioca starch: Thai Wah Company, Native waxy tapioca (C) Tapioca acetyl oil processing: Nihon Shokuhin Kako Co., Ltd., Nisshoku Nerikomi K-1 Phosphate cross-linked tapioca starch 1: Actbody TP-1, manufactured by J-Oil Mills Co., Ltd. Phosphate cross-linked tapioca starch 2: Actbody TP-2, manufactured by J-Oil Mills Co., Ltd. Phosphate cross-linked tapioca starch 3: Actbody TP-4W, manufactured by J-Oil Mills Co., Ltd. Unmodified tapioca starch: Native tapioca starch, manufactured by Siam Starch

[0055] (others) High linoleic safflower oil: safflower salad oil manufactured by Summit Oil Mills Defatted soy flour: Milky S, manufactured by J-Oil Mills Co., Ltd. Wheat flour: Nisshin Flour Milling Co., Ltd. Powdered soy sauce: Kikkoman Corporation, powdered soy sauce Rice flour: Powdered Rice D, manufactured by Niigata Flour Mills Co., Ltd. Cornflower: Cornflower, manufactured by Tomizawa Shoten Co., Ltd. Potato starch: Jelcol BP-200, manufactured by J-Oil Mills Co., Ltd.

[0056] (Production Example 1) In this example, oil- or fat-processed starch 1 was produced according to the following procedure. To 100 parts by mass of phosphate cross-linked tapioca starch (a 1:1 mixture of phosphate cross-linked tapioca starch 2 and phosphate cross-linked tapioca starch 3), 1.7 parts by mass of defatted soybean flour and 0.2 parts by mass of high linol safflower oil were added, and the mixture was uniformly mixed at 3,000 rpm for 3 minutes in a mixer to obtain a mixture (moisture content: 14.8%). This mixture was heated at 70°C for 14 days in a tray dryer to obtain oil- or fat-processed starch 1.

[0057] (Production Example 2) In this example, oil- or fat-processed starch 2 was produced according to the following procedure. Oil- or fat-processed starch 2 was obtained by producing an oil- or fat-processed starch in the same manner as in Production Example 1, except that 100 parts by mass of phosphate cross-linked tapioca starch (a 1:2.15 mixture of phosphate cross-linked tapioca starch 2 and phosphate cross-linked tapioca starch 3) was used, 0.3 parts by mass of trisodium citrate was added, the amount of high linol safflower oil added was 0.3 parts by mass, and no defatted soybean flour was added.

[0058] (Production Example 3) In this example, oil / fat-processed starch 3 was produced according to the following procedure. 0.1 parts by mass of high linol safflower oil was added to 100 parts by mass of phosphate cross-linked tapioca starch (a 2.15:1 mixture of phosphate cross-linked tapioca starch 2 and phosphate cross-linked tapioca starch 3), and the mixture was uniformly mixed in a mixer at 3,000 rpm for 3 minutes to obtain a mixture (moisture content: 14.8%). This mixture was heated at 150°C for 4 hours in a tray dryer to obtain oil- or fat-processed starch 3.

[0059] (Production Example 4) In this example, oil- or fat-processed starch 4 was produced according to the following procedure. 0.1 parts by mass of high linol safflower oil was added to 100 parts by mass of phosphate cross-linked tapioca starch 1 and mixed uniformly in a mixer at 3000 rpm for 3 minutes to obtain a mixture (moisture content: 14.8%). This mixture was heated at 150°C for 4 hours in a tray dryer to obtain oil- or fat-processed starch 4.

[0060] (Production Example 5) In this example, oil- or fat-processed starch 5 was produced according to the following procedure. 0.1 parts by mass of high linol safflower oil was added to 100 parts by mass of a starch mixture (a 1:1:2 mixture of phosphate cross-linked tapioca starch 2, phosphate cross-linked tapioca starch 3, and unprocessed tapioca starch), and the mixture was uniformly mixed in a mixer at 3000 rpm for 3 minutes to obtain a mixture (moisture content: 14.8%). This mixture was heated at 150°C for 4 hours in a tray dryer to obtain oil- or fat-processed starch 5.

[0061] (Measurement of maximum viscosity of oil-processed starch) The oil- or fat-processed starch obtained in each Production Example was dispersed in water to prepare a slurry. The oil- or fat-processed starch concentration in the slurry was set to 6% by mass on a dry matter basis. The resulting slurry was stirred at 160 rpm using an RVA (Newport Scientific, Rapid Visco Analyser), and the viscosity was measured by maintaining the slurry at 40°C for 1 minute, heating it from 40°C to 95°C at a rate of 6°C / min, and then maintaining it at 95°C for 5 minutes, at which point the maximum viscosity (RVU) was measured.

[0062] (Heat solubility of oil-modified starch) First, 0.5 g of the sample (oil-processed starch) in anhydrous equivalent was dispersed in 50 mL of distilled water, heated for 30 minutes while soaking in a thermostatic bath (FS-003, manufactured by Tokyo Glass Machinery Co., Ltd.) at 80°C, and then cooled to 20°C. The resulting gelatinized liquid was then centrifuged (3000 rpm, 10 minutes) using a centrifuge (CR5B2, manufactured by Hitachi Koki Co., Ltd.), and the total sugar content in the supernatant was measured by the phenol-sulfuric acid method. That is, Heat solubility (%) = total sugar in supernatant (g) / 0.5 (g) x 100 is.

[0063] (Examples 1 to 3, Comparative Examples 1 and 2) The raw materials were blended according to the composition shown in Table 1 to obtain a breader. Fried chicken was prepared using the obtained breader according to the following procedure. The obtained fried chicken was stored in a 65°C hotplate (SC45-3D, manufactured by Nippon Heater Sales Co., Ltd.) for 4 hours and then subjected to texture evaluation. The properties of the oil-processed starch used in each example and the evaluation results of the fried chicken are also shown in Table 1.

[0064] (How to make fried chicken) Fried chicken was obtained by the following procedure. 1. Chicken thigh meat (without skin) was cut into pieces of 25-30g each. 2. The cut chicken thigh meat and a pickle liquid (40% of the meat volume, adjusted according to the composition in the table below) were added to a tumbler (VACONA, ESK-60) and tumbled at 5°C for 90 minutes at a vacuum rate of 80%. 3. Each example breader described in Table 1 was prepared. The resulting breader was spread over chicken. 4. After coating, the chicken was deep-fried in HOLL canola oil at 170°C for 3 minutes. 5. After frying, the fried chicken was stored frozen at -20°C. 6. After freezing, the chicken meat was deep-fried in HOLL rapeseed oil at 170°C for 4 minutes. 7. After frying, the chicken was placed in a tray and stored in a hot water bath at 65°C for 4 hours, and then evaluated using the method described below.

[0065] (Pickling liquid composition) Raw material composition ratio (%) "High Trust TC-500" (J-Oil Co., Ltd.) Mills) 10 caster sugar 4 4 tablespoons salt Sodium glutamate 1.4 White pepper 0.16 Soy sauce 20 Ice water 60.44 Total 100

[0066] (Evaluation method) Immediately after removing the fried chicken from the pot, three panelists evaluated the crispiness, juiciness of the ingredients (meat), and the texture of the batter. The panelists then agreed on a score for each item based on the following criteria. A score of 3 or more was considered a pass for each item.

[0067] (Sakumi) 5: Very crisp 4: Crispy 3: Slightly crispy 2: Not very crispy 1: No crispness at all

[0068] (Clothing sewn on) 5: No luck at all 4: Almost no draw 3: A little bit of a pull 2: Somewhat shaky 1: There is a draw

[0069] (Juicy meat) 6: Extremely juicy 5: Very juicy 4: Very juicy 3: Excellent juiciness 2: Slightly less juicy 1: Less juicy

[0070] [Table 1]

[0071] As shown in Table 1, fried chicken in which oil-processed starches 1, 3, and 5 were mixed with wheat flour in a breader as component (A) had excellent crispness after storage in a hot pot, firmness of the coating, and juiciness of the meat filling. On the other hand, oil- or fat-processed starches having a maximum viscosity or heat solubility outside the range of the present embodiment were inferior in terms of the texture of the batter.

[0072] (Control Examples 1 to 3 and Examples 4 to 24) Fried chicken was produced and evaluated in accordance with Example 1, except that the blending of the raw materials for the breader was as shown in Tables 2 to 4. The properties of the oil- or fat-processed starch used in each example and the evaluation results of the fried chicken are also shown in each table.

[0073] [Table 2]

[0074] As can be seen from Table 2, all of the fried chicken products prepared by combining oil- or fat-processed starch 1 as component (A) with wheat flour, rice flour, corn flour, or potato starch and blending the combined ingredients in a breader were favorable.

[0075] [Table 3]

[0076] As can be seen from Table 3, all of the fried chicken products prepared by combining oil- or fat-processed starch 1 as component (A) with starch as component (B) or component (C) and blending the combined starch and cereal flour in a breader were favorable. In particular, the juiciness was more preferable when component (B) was further included compared to when only component (A) was combined with cereal flour (Table 1, Example 1).

[0077] [Table 4]

[0078] As can be seen from Table 4, all of the fried chicken pieces prepared by mixing oil-processed starch 1 as component (A) with starch as component (B) in a breader at different mixing ratios together with grain flour were favorable. In particular, with regard to the juiciness, when component (B) was further contained, some of the products in Examples 21 to 24 were more preferable than when only component (A) was combined with grain flour (Table 1, Example 1).

[0079] This application claims priority based on Japanese Patent Application No. 2021-061356, filed on March 31, 2021, the disclosure of which is incorporated herein in its entirety.

Claims

1. A starch composition for use in a breader, comprising at least one of flour and unmodified starch, comprising: component (A); One or more selected from the group consisting of component (B): waxy starch and component (C): acetylated tapioca starch (excluding component (A)), Including, The component (A) contains oil- or fat-modified phosphate cross-linked starch, The starch composition for breaders, wherein the mass ratio of the component (A) to the total amount of the components (B) and (C) in the starch composition for breaders is 0.1 or more and 5 or less. (A) Oil- or fat-processed starch that satisfies the following conditions 1 and 2: (Condition 1) A slurry obtained by dispersing the component (A) in water, the slurry having a dry matter equivalent mass concentration of 6% by mass, is measured with a Rapid Visco Analyzer (RVA), and the viscosity is measured while stirring at 160 rpm. The slurry is maintained at 40°C for 1 minute, heated from 40°C to 95°C at a rate of 6°C / min, and then maintained at 95°C for 5 minutes. The maximum viscosity when measured is 10 RVU or more and 80 RVU or less. (Condition 2) Heat solubility is 18.5% or more and 34% or less

2. 2. The starch composition for breading according to claim 1, wherein the component (B) is one or more selected from the group consisting of waxy corn starch, waxy tapioca starch, and modified starches thereof.

3. 3. The starch composition for breading according to claim 1, wherein the component (B) is at least one selected from the group consisting of hydroxypropylated waxy corn starch and modified starches thereof.

4. 4. The starch composition for breading according to claim 1, wherein the component (B) is an oil- or fat-processed starch.

5. The starch composition for breading according to any one of claims 1 to 4, which is for deep-frying chicken.

6. A breader comprising the starch composition for breading according to any one of claims 1 to 5 and at least one of the flour and the unmodified starch.

7. 7. The breader of claim 6, comprising the cereal flour, wherein the cereal flour comprises one or more selected from the group consisting of wheat flour, rice flour, and corn flour.

8. 8. The breader according to claim 6 or 7, wherein the mass ratio of the starch composition to the total of the starch composition and the flour is 15% or more and 85% or less.

9. A step of attaching a coating material to the outside of the filling; A step of cooking the filling with the coating material to obtain fried chicken; Including, 9. A method for producing fried chicken, wherein the step of applying a coating material is a step of applying the coating material to the filling so that the coating material becomes an outermost layer of the coating material using a breader according to claim 6.

10. The coating material is applied to the outside of the filling, When cooking the filling with the coating material to produce fried chicken, A method for improving the juiciness of a filling of fried chicken, using a breader containing the starch composition for breading according to any one of claims 1 to 5 and at least one of cereal flour and unmodified starch as the coating material.

11. 11. The method of claim 10, wherein when applying the coating to the outside of the filling, the breader applies the coating to the filling so that it forms an outermost layer of the coating.

12. The coating material is applied to the outside of the filling, When cooking the filling with the coating material to produce fried chicken, A method for suppressing stickiness of batter for fried chicken, using a breader containing the starch composition for breading according to any one of claims 1 to 5 and at least one of cereal flour and unmodified starch as the batter material.

13. 13. The method of claim 12, wherein when applying the coating to the outside of the filling, the breader applies the coating to the filling so that it forms an outermost layer of the coating.

14. The coating material is applied to the outside of the filling, When cooking the filling with the coating material to produce fried chicken, A method for improving the crispness of a coating of fried chicken, using a breader containing the starch composition for breading according to any one of claims 1 to 5 and at least one of cereal flour and unmodified starch as the coating material.

15. 15. The method of claim 14, wherein when applying the coating to the outside of the filling, the breader applies the coating to the filling so that it forms an outermost layer of the coating.

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