Clothing starch decomposition products

Abstract

To provide a technique for improving a quality of coating in a food product including the coating.SOLUTION: The present technique provides a starch decomposed product for coating in which a product with a glucose polymerization degree (DP) of 8-19 is contained 32% or more, and a product with a glucose polymerization degree (DP) of 20 or more is contained 30% or less, and an iodine coloring value is 0.15 or more. The starch decomposed product according to the technique can be suitably used to a coating composition, batter or dusting powders, and food products having those coatings. The technique also provides a production method of a food product having a coating and a texture improving method for coating, including a heat-cooking step of performing heat-cooking using batter or dusting powders including the starch decomposed product for coating in which a product with a glucose polymerization degree (DP) of 8-19 is contained 32% or more, and a product with a glucose polymerization degree (DP) of 20 or more is contained 30% or less, and an iodine coloring value is 0.15 or more.SELECTED DRAWING: None

Description

Technical Field

[0001] The present technology relates to starch degradation products for clothing, clothing compositions, batters, baking powders, foods, and methods for producing foods with clothing and methods for improving the texture of clothing.

Background Art

[0002] Conventionally, in the field of food and beverages, starch degradation products have been used for applications such as sweeteners, taste adjustment, osmotic pressure adjustment, humectants, and powdering substrates. For example, Patent Document 1 discloses a starch degradation product having a glucose polymerization degree (DP) of 8 to 19 with a content of 32% or more and a glucose polymerization degree (DP) of 20 or more with a content of 30% or less, and a technique for modifying the quality of a target product by crystallizing part or all of the starch degradation product together with the raw materials of the target product.

[0003] Further, Patent Document 2 discloses a novel starch degradation product having a content of glucose polymerization degree (DP) of 8 to 19 of 32% or more and a content of glucose polymerization degree (DP) of 20 or more of 30% or less, and showing lower viscosity, lower sweetness, and lower osmotic pressure compared to existing starch degradation products having the same DE value.

[0004] Also in the food field, particularly in the field of foods with clothing, methods such as adding modified starch and emulsifiers are known to improve the texture of the clothing. For example, Patent Document 3 discloses a technique in which (A) dextrin and / or trehalose and / or sorbitol, (B) organic acid monoglyceride and sucrose fatty acid ester, and (C) an alkaline agent are contained in the clothing, so that the oiliness is good, the texture of the clothing immediately after frying is good, the change in this texture over time is small, and the texture of the clothing can be maintained well even after reheating after freezing or refrigeration.

Prior Art Documents

Patent Documents

[0005]

Patent Document 1

[0006] As mentioned above, while technologies to improve the quality of coatings in food products are being developed, further development is still desired.

[0007] Therefore, the primary objective of this technology is to provide a technology that improves the quality of the coating in food products that have a coating. [Means for solving the problem]

[0008] In this technology, first, the content of glucose with a degree of polymerization (DP) of 8-19 is 32% or more. The content of glucose with a degree of polymerization (DP) of 20 or higher is 30% or less. The present invention provides a starch hydrolysate for clothing with an iodine color value of 0.15 or higher.

[0009] This technology then provides a clothing composition containing a clothing starch hydrolysate related to this technology. The content of clothing starch hydrolysates in the clothing composition can be 0.1 to 40% by mass.

[0010] The starch hydrolysates for coatings and the coating compositions related to this technology can be used in batters, coating powders, and foods having these coatings.

[0011] Furthermore, in this technology, the content of glucose with a degree of polymerization (DP) of 8-19 is 32% or more. The content of glucose with a degree of polymerization (DP) of 20 or higher is 30% or less. The present invention provides a method for producing a food product having a coating, which includes a heating step in which the food is cooked using a batter or coating powder containing a starch hydrolysate for coatings having an iodine color value of 0.15 or higher.

[0012] In addition, this technology ensures that the content of glucose with a degree of polymerization (DP) of 8-19 is 32% or higher. The content of glucose with a degree of polymerization (DP) of 20 or higher is 30% or less. The present invention provides a method for improving the texture of a coating, which includes a heating step in which the coating is cooked using a batter or coating powder containing a starch hydrolysate for coatings having an iodine color value of 0.15 or higher. [Modes for carrying out the invention]

[0013] The following describes preferred embodiments for implementing this technology. Note that the embodiments described below are merely examples of typical embodiments of this technology, and this should not be interpreted as narrowing the scope of this technology.

[0014] 1.Starch decomposition products for clothing The starch hydrolysate for coatings according to this technology has a content of 32% or more of glucose polymerization degree (hereinafter referred to as "DP") 8-19, a content of 30% or less of DP20 or higher, and an iodine color value of 0.15 or higher. Compared to general starch hydrolysates, specifically starch hydrolysates obtained by decomposing starch raw materials with acid and / or α-amylase, the starch hydrolysate for coatings according to this technology has a lower content of DP20 or higher, a higher content of DP8-19, and a higher iodine color value. Because the content of DP20 or higher is low, it has less of the characteristic flavor of starch hydrolysates that may impair the flavor of food and beverages. In addition, because the content of DP8-19 is high, i.e., the content of DP1-7 is low, it exhibits low sweetness, low osmotic pressure, and low hygroscopicity. Furthermore, a high iodine color value means that it contains many linear sugar molecules with DP16 or higher, which is thought to improve the quality of the coating, such as shape retention, hardness, crispness, and melt-in-the-mouth properties.

[0015] The starch hydrolysate for clothing according to this technology is not particularly limited in its DP8-19 content, as long as the DP8-19 content is 32% or more, but it is preferably 40% or more, more preferably 43% or more, and even more preferably 48% or more. The higher the DP8-19 content, the lower the sweetness, lower the osmotic pressure, and the lower the hygroscopicity.

[0016] The starch hydrolysate for coatings according to this technology is not particularly limited in its content, as long as the content of DP20 or higher is 30% or less, but it is preferably 28% or less, and more preferably 25% or less. The lower the content of DP20 or higher, the more the characteristic flavor of dextrin is reduced.

[0017] Furthermore, the lower limit of the DP20 or higher content of the starch hydrolysate for clothing related to this technology is not particularly limited as long as it does not impair the effects of this technology, but is preferably 15% or more, and more preferably 18% or more.

[0018] The iodine color value of the starch hydrolysate for clothing related to this technology is the value measured by the method described in the examples below.

[0019] The iodine-induced color reaction indicates the presence of linear sugar chains with a DP of 16 or higher. Starch hydrolysates with a high content of DP of 20 or higher exhibit this color reaction because they contain many linear sugar chains with a DP of 16 or higher. However, starch hydrolysates with a low content of DP of 20 or higher usually do not exhibit a color reaction, or if they do, the iodine color value is very low. The starch hydrolysates for coatings according to this technology exhibit the iodine-induced color reaction because they contain linear sugar molecules with a DP of 16 or higher, despite having a low content of DP of 20 or higher. The iodine color value of the starch hydrolysates for coatings according to this technology is not particularly limited as long as it is 0.15 or higher, but is more preferably 0.30 or higher, and even more preferably 0.35 or higher. The higher the iodine color value, the more linear sugar molecules with a DP of 16 or higher are contained, further improving the quality of the coating, such as shape retention, hardness, crispness, and melt-in-the-mouth properties.

[0020] The starch degradation product for clothing according to the present technology is obtained by decomposing (saccharifying) starch raw materials, such as starches (above-ground starches) like corn starch, waxy corn starch, high amylose corn starch, rice starch, wheat starch, sago starch, etc., starches derived from underground stems or roots (underground starches) like potato starch, tapioca starch, sweet potato starch, etc., or modified starches obtained by subjecting these starches to physical and / or chemical processing alone or in combination. The starch raw material to be used is not particularly limited, and any starch raw material can be used.

[0021] The content rate of DP8 or more in the starch degradation product for clothing according to the present technology is not particularly limited as long as the effects of the present technology are not impaired, but it is preferably 50% or more, more preferably 60% or more, and even more preferably 70% or more. By using a starch degradation product with a high content rate of DP8 or more, it exhibits lower sweetness, lower osmotic pressure, and lower hygroscopicity.

[0022] The residual rate in the β -amylase digestion test of the starch degradation product for clothing according to the present technology is not particularly limited as long as the effects of the present technology are not impaired, but it is preferably 20% or less, more preferably 15% or less. By using a starch degradation product with a low residual rate in the β -amylase digestion test, that is, a starch degradation product containing many linear sugar molecules (details will be described later), the quality such as the shape retention, hardness, crispness, and melt-in-the-mouth of the clothing can be further improved.

[0023] In the present technology, the residual rate in the β -amylase digestion test is the value measured by the method described in the examples below. Note that β -amylase is an enzyme that decomposes glucose polymers into maltose units from the non-reducing end, and it is known that the decomposition stops when there are branched bonds such as α-1,6 bonds. Therefore, the evaluation by the β -amylase digestion test of the starch degradation product is an index indicating the degree of having a linear portion where α-1,4 bonds are continuous from a structural perspective. That is, in the color reaction with iodine, it is an index for linear sugar molecules with DP16 or more, and in the evaluation by the β -amylase digestion test, it is an index for the linear sugar molecules of the entire starch degradation product.

[0024] The DE (dextrose equivalent) of the starch hydrolysate for coatings in this technology is not particularly limited as long as it does not impair the effects of this technology, but is preferably DE 30 or less, more preferably DE 10 to 25, and even more preferably DE 13 to 20. Using a starch hydrolysate with a DE in this range results in lower sweetness, lower osmotic pressure, and lower hygroscopicity, and further improves the melt-in-the-mouth texture of the coating when eating food with a coating.

[0025] "DE (dextrose equivalent)" is also called dextrose equivalent and is a value that indicates the ratio of reducing sugars to total solids (see formula (1) below), measured as glucose. This DE value is an indicator of the degree of hydrolysis (decomposition) of starch, that is, the degree of saccharification. [Mathematics 1] DE = [(Direct reducing sugars (expressed as glucose)) / Total solids] × 100 ... (1)

[0026] The method for producing the starch hydrolysate for clothing related to this technology is not particularly limited, as long as it does not impair the effectiveness of this technology. For example, starch hydrolysate can be obtained by appropriately combining predetermined operations such as treatment with general acids or enzymes, various chromatography techniques, membrane separation, and ethanol precipitation with the starch raw material.

[0027] One method for efficiently obtaining starch hydrolysates for clothing related to this technology involves treating the starch raw material with at least a debranching enzyme and a branching enzyme. For example, the starch raw material is liquefied with acid and / or α-amylase, and then treated with a branching enzyme followed by a debranching enzyme. A debranching enzyme is a general term for enzymes that catalyze the hydrolysis of the α-1,6-glucosidic bond, which is the branching point of starch. A branching enzyme is a general term for enzymes that act on linear glucans linked by α-1,4-glucosidic bonds to create α-1,6-glucosidic bonds.

[0028] In other words, debranching enzymes are enzymes involved in the breakdown of starch branch chains, while branching enzymes are enzymes used in the synthesis of starch branch chains. Therefore, they are not usually used together. However, by using these two enzymes, which exhibit completely opposite actions, in combination, it is possible to reliably produce the starch hydrolysate for coatings according to this technology. As shown in the examples, it is preferable to act on the two enzymes simultaneously or after the branching enzyme, because using the resulting starch hydrolysate can improve the melt-in-the-mouth texture of the coating when eating food coated with it.

[0029] The branching enzyme is not particularly limited. Examples include pullulanase (pullulan 6-glucan hydrolase) and amylo-1,6-glucosidase / 4-α-glucanotransferase. A more preferred example is isoamylase (glycogen 6-glucanohydrolase).

[0030] Furthermore, the branching enzyme is not particularly limited. For example, it can be purified from animals or bacteria, or purified from plants such as potatoes, rice seeds, or corn seeds, or commercially available enzyme preparations.

[0031] In the method for producing starch hydrolysates for clothing according to this technology, it is also possible to perform a step to remove impurities after the enzymatic reaction. The method for removing impurities is not particularly limited, and one or more known methods can be freely used in combination. For example, methods such as filtration, activated carbon decolorization, and ion purification can be used.

[0032] Furthermore, the starch hydrolysate for clothing related to this technology can be used as a liquid product containing the starch hydrolysate after the enzymatic reaction, but it can also be dehydrated and dried by vacuum drying, spray drying, freeze-drying, etc., and then powdered. In addition, it is possible to fractionate and use some components by chromatography or membrane separation.

[0033] 2. Clothing composition The starch hydrolysate for coatings related to this technology can be distributed as a coating composition together with the coating ingredients for food products, as long as the effects of this technology are not impaired. In other words, it can be distributed as a coating mix for fried foods such as tempura batter and fried chicken batter, and for non-fried foods such as grilled cutlets.

[0034] The materials used in the garment composition relating to this technology include, for example, grain flours such as wheat flour, rice flour, buckwheat flour, barley flour, rye flour, corn flour, millet flour, foxtail millet flour, soybean flour, white sorghum flour, or heat-treated grain flours obtained by heat treatment of these grain flours; starches such as corn starch, waxy corn starch, high-amylose corn starch, rice starch, wheat starch, sago starch (above-ground starches), starches derived from underground stems or roots such as potato starch, tapioca starch, sweet potato starch (underground starches), or modified starches obtained by physically or chemically processing these starches individually or in combination; and dextrin. Examples of ingredients include carbohydrates such as corn, oligosaccharides, glucose, powdered starch syrup, and sugar; protein materials such as wheat-derived proteins like gluten, egg-derived proteins, egg white powder, whole egg powder, soy-derived proteins, kinako (roasted soybean flour), okara powder, and milk-derived proteins; oils and fats such as powdered oils, salad oil, and shortening; dietary fibers such as powdered cellulose, crystalline cellulose, inulin, and indigestible starch; thickeners such as carrageenan, xanthan gum, guar gum, and locust bean gum; leavening agents such as baking soda; salts such as sodium chloride; breadcrumbs, cracker breadcrumbs, fish meal, emulsifiers, pH adjusters, spices, seasonings, vitamins, minerals, colorants, and flavorings.

[0035] The content of the garment starch hydrolysate in the garment composition relating to this technology is not particularly limited as long as it does not impair the effects of this technology, and can be set appropriately depending on the intended use of the garment composition.

[0036] For example, when used in batters for fried foods such as tempura and karaage, or for non-fried foods, the lower limit of the content of the starch hydrolysate for coating in the coating composition according to this technology is preferably 0.1% by mass or more, more preferably 0.5% by mass or more, and even more preferably 1.0% by mass or more. The upper limit of the content is preferably 10% by mass or less, more preferably 5.0% by mass or less, and even more preferably 3.0% by mass or less.

[0037] When used in food batters having a coating such as breadcrumbs, the lower limit of the content of the coating starch hydrolysate in the coating composition according to this technology is preferably 0.5% by mass or more, more preferably 1.0% by mass or more, and even more preferably 5.0% by mass or more. The upper limit of the content is preferably 40% by mass or less, more preferably 30% by mass or less, and even more preferably 20% by mass or less.

[0038] When used as a coating powder, the lower limit of the content of the starch hydrolysate for clothing in the clothing composition according to this technology is preferably 0.1% by mass or more, more preferably 0.5% by mass or more, even more preferably 1.0% by mass or more, and even more preferably 3.0% by mass or more. The upper limit of the content is preferably 20% by mass or less, more preferably 15% by mass or less, and even more preferably 10% by mass or less.

[0039] 3. Batter, dusting powder The starch hydrolysates for clothing and the clothing compositions related to this technology can be suitably used in batters and coating powders.

[0040] For example, a garment composition using the garment starch hydrolysate related to this technology can be mixed with batter materials such as water, eggs, and oils to produce a batter.

[0041] Furthermore, the garment composition using the garment starch hydrolysate related to this technology can be used as a dusting powder as is, or, if necessary, can be used as a dusting powder after being mixed with other powders.

[0042] The content of the starch hydrolysate for coating in the batter according to this technology is not particularly limited as long as it does not impair the effects of this technology, and can be set appropriately depending on how the batter is used.

[0043] For batters used in fried foods such as tempura and karaage, and in non-fried foods, the lower limit of the content of the starch hydrolysate for coating in the batter according to this technology is preferably 0.04% by mass or more, more preferably 0.20% by mass or more, and even more preferably 0.40% by mass or more. The upper limit of the content is preferably 5.0% by mass or less, more preferably 2.5% by mass or less, and even more preferably 1.5% by mass or less.

[0044] In the case of food batters having a coating such as breadcrumbs, the lower limit of the content of the starch hydrolysate for the coating in the batter according to this technology is preferably 0.1% by mass or more, more preferably 0.2% by mass or more, and even more preferably 0.5% by mass or more. The upper limit of the content is preferably 12.0% by mass or less, more preferably 10.0% by mass or less, and even more preferably 7.0% by mass or less.

[0045] The batter related to this technology can be distributed in various states such as room temperature, refrigerated, chilled, and frozen, for example, in the form of vacuum-packed batter, refrigerated batter, and frozen batter.

[0046] The content of the starch hydrolysate for coating in the coating powder according to this technology is not particularly limited as long as it does not impair the effects of this technology. The lower limit of the content is preferably 0.1% by mass or more, more preferably 0.5% by mass or more, even more preferably 1.0% by mass or more, and even more preferably 3.0% by mass or more. The upper limit of the content is preferably 20% by mass or less, more preferably 15% by mass or less, and even more preferably 10% by mass or less.

[0047] 4. Foods with coatings The starch hydrolysates for clothing and the clothing compositions related to this technology can be suitably used in food products that have a coating. In other words, food products that have a coating related to this technology are food products that have a coating containing the starch hydrolysates for clothing and the clothing compositions related to this technology.

[0048] Food products having a coating according to this technology are manufactured by heating and cooking the ingredients with a batter or coating powder containing the starch hydrolysate or coating composition according to this technology, either directly or via dusting powder, or with breadcrumbs or the like further attached. The starch hydrolysate or coating composition according to this technology may also be used as the dusting powder.

[0049] Ingredients that can be used in coated foods according to this technology include seafood such as shrimp, squid, octopus, crab, shellfish, and fish; meat such as chicken, pork, and beef; eggs; vegetables; fruits; and processed products thereof; dairy products such as cheese, yogurt, and ice cream; bread; confectionery such as donuts, cakes, muffins, pies, cookies, steamed buns, dumplings, and chocolates; noodles such as udon, Chinese noodles, and soba; and processed foods such as fish paste and natto.

[0050] Specific examples of food products coated with this technology include, for example, tempura such as shrimp tempura, squid tempura, chicken tempura, pork tempura, vegetable tempura, and kakiage (mixed vegetable tempura); cutlets such as beef cutlets, pork cutlets, chicken cutlets, and minced meat cutlets; fried foods using various ingredients; croquettes such as potato croquettes, meat croquettes, cream croquettes, and rice croquettes; fried foods such as white fish fries, shrimp fries, oyster fries, and vegetable fries; fritters using various ingredients; and fried ice cream, fried donuts, fried pies, fried bread, fried manju (sweet buns), and fried noodles.

[0051] 5. Method for producing food with a coating, and method for improving the texture of the coating. The method for producing food having a coating and the method for improving the texture of the coating according to this technology are characterized by including a heating step in which cooking is performed using a batter or coating powder containing a starch hydrolysate for coating according to this technology.

[0052] Specifically, the method for producing food having a coating according to this technology, and the method for improving the texture of the coating, are methods for producing food by heating and cooking food with a batter or coating powder containing a starch hydrolysate for coating or a coating composition according to this technology attached to the ingredients directly or via dusting powder, or with breadcrumbs or the like attached.

[0053] Methods for improving the texture of the coating include, specifically, methods for adding or increasing the firmness of the coating, adding or increasing the crispness of the coating, or adding or increasing the melt-in-the-mouth texture of the coating.

[0054] Furthermore, this technology can also improve the shape retention of the coating on food products. For example, food products obtained using the food manufacturing method and coating texture improvement method according to this technology will retain their shape well even when dipped in broth or coated in sauce, thus maintaining a good appearance.

[0055] In the cooking process, one or more heating methods used in food manufacturing can be freely selected and used, as long as they do not impair the effectiveness of this technology. Examples of heating methods include deep frying, baking, heating with superheated steam, and microwave heating.

[0056] In the method for producing food with a coating and the method for improving the texture of the coating according to this technology, a step of freezing the food coated with a batter or coating powder containing the starch hydrolysate for coating according to this technology may be performed before the heating step. When the freezing step is performed before the heating step, the frozen food can be heated after a thawing step as needed, or it can be heated as is. With this technology, even when the food is heated as is or after thawing after the freezing step, it is possible to produce food with a high-quality coating.

[0057] The manufacturing method for food products with coatings and the method for improving the texture of coatings related to this technology allow the manufactured food products to be stored at room temperature, refrigerated, chilled, or frozen. They can also be stored in a heated state using a heating device or similar equipment.

[0058] Foods obtained using the manufacturing method and coating texture improvement method of this technology can maintain high coating quality under any storage conditions. For example, even when food according to this technology is consumed as is at room temperature, refrigerated, or chilled, the coating maintains good hardness, crispness, and melt-in-the-mouth texture, and also has excellent shape retention, resulting in a good appearance. Furthermore, even when food according to this technology is stored at room temperature, refrigerated, or chilled and then heated by baking or microwave before consumption, the coating maintains good hardness, crispness, and melt-in-the-mouth texture, and also has excellent shape retention, resulting in a good appearance. Moreover, even when food according to this technology is frozen and then thawed by natural thawing, refrigerated thawing, running water thawing, microwave thawing, etc., the coating maintains good hardness, crispness, and melt-in-the-mouth texture, and also has excellent shape retention, resulting in a good appearance. In addition, even when food products related to this technology are thawed using the method described above after freezing and then heated using the method described above before consumption, or when they are heated using the method described above immediately after freezing and then consumed, the hardness of the coating, the crispness of the texture, the melt-in-the-mouth texture, etc. are all good, and the appearance is also good due to its excellent shape retention. [Examples]

[0059] The present technology will be described in more detail below based on the following examples. The examples described below are representative examples of the present technology and should not be interpreted as narrowing the scope of the present technology.

[0060] <Analysis method> [Activity of branch formation enzymes] As the substrate solution, an amylose solution was used, prepared by dissolving 0.1% by mass of amylose (Sigma-Aldrich, A0512) in 0.1 M acetate buffer (pH 5.2). 50 μL of enzyme solution was added to 50 μL of substrate solution, and the reaction was allowed to proceed at 30°C for 30 minutes. Then, 2 mL of iodine-potassium iodide solution (0.39 mM iodine-6 ​​mM potassium iodide-3.8 mM hydrochloric acid mixture) was added to stop the reaction. A blank solution was prepared by adding water instead of the enzyme solution. The absorbance at 660 nm was measured 15 minutes after reaction stoppage. One unit of enzyme activity of the branching enzyme was defined as the enzyme activity that reduces the absorbance at 660 nm by 1% per minute under the above conditions.

[0061] [DP8-19, DP20 or higher, DP8 or higher content] Analysis was performed using high-performance liquid chromatography (HPLC) under the conditions shown in Table 1 below. Based on the detected peak area ratios, the content of DP8-19, DP20 and above, and DP8 and above was measured.

[0062] [Table 1]

[0063] [Iodine color value measurement] 25 mg of the sample (starch hydrolysate) as solid content was added to a test tube containing 5 mL of water, and the mixture was boiled for 10 minutes to dissolve and mix. 100 μL of iodine color solution (0.2 mass / vol% iodine and 2 mass / vol% potassium iodide) was added to this solution, stirred, and left at 30°C for 20 minutes. The absorbance at 660 nm was then measured using a spectrophotometer with a glass cell having a path length of 10 mm, and the difference between this value and the absorbance measurement without the sample was defined as the iodine color value.

[0064] [Remaining rate in β-amylase digestion test] To 10 mL of a 10% by mass solids solution prepared by dissolving starch hydrolysate in 10 mM acetate buffer (pH 5.5) by boiling, 10 μL of β-amylase (manufactured by Nagase ChemteX Corporation) was added, and the reaction was carried out at 55°C for 72 hours, after which the reaction was stopped by heating at 100°C for 10 minutes. The reaction solution was desalted using an ion exchange resin, and the content of DP4 or higher was measured by the method described below, and this value was defined as the residual rate.

[0065] [Table 2]

[0066] [DE] DE was measured according to the Reinne-Einon method described on pages 5-6 of "Analytical Methods for Starch and Sugar-Related Industries" (edited by the Starch and Sugar Technology Committee).

[0067] <Manufacturing of starch hydrolysates> In the production of starch hydrolysates, as an example of branching enzymes, purified potato-derived enzyme (hereinafter referred to as "potato-derived branching enzyme") and Branchzyme (manufactured by Novozymes Co., Ltd., hereinafter referred to as "bacterial-derived branching enzyme") were used in accordance with the method of Eur. J. Biochem. 59, p615-625 (1975).

[0068] [Starch decomposition product A] A 30% corn starch slurry, adjusted to pH 5.8 with 10% calcium hydroxide, was mixed with 0.2% α-amylase (Lycozyme Supra, manufactured by Novozymes Japan Co., Ltd.) per g of solids, and liquefied using a jet cooker (temperature 110°C). The liquefied solution was kept warm at 95°C, and the DE was measured over time. When the DE reached 8, the pH was adjusted to 4 with 10% hydrochloric acid, and the reaction was stopped by boiling. After adjusting the pH of the stopped sugar solution to 5.8, 500 units of bacterial branching enzyme per g of solids were added, and the mixture was reacted at 65°C for 40 hours. Subsequently, 0.5% branching enzyme (GODO-FIA, manufactured by Godo Shusei Co., Ltd.) per g of solids was added, and the mixture was reacted at 50°C for 48 hours. The resulting starch hydrolysate solution was decolorized with activated carbon, ion-purified, and concentrated to a solids concentration of 40%. The concentrated liquid was powdered using a spray dryer to obtain starch hydrolysate A.

[0069] [Starch decomposition product B] A 30% tapioca powder slurry, adjusted to pH 5.8 with 10% calcium hydroxide, was mixed with 0.2% α-amylase (Clistase T10S, manufactured by Amano Enzyme Co., Ltd.) per g of solids, and liquefied using a jet cooker (temperature 110°C). The liquefied solution was kept warm at 95°C, and the DE was measured over time. When the DE reached 15, the pH was adjusted to 4 with 10% hydrochloric acid, and the reaction was stopped by boiling. After adjusting the pH of the stopped sugar solution to 5.8, 2000 units of potato-derived branching enzyme per g of solids were added, and the mixture was reacted at 35°C for 30 hours. Subsequently, the pH was adjusted to 4.2, and 1.0% isoamylase (manufactured by Sigma-Aldrich Japan Co., Ltd.) per g of solids was added, and the mixture was reacted at 45°C for 30 hours. The solution of this starch hydrolysate was decolorized with activated carbon, ion-purified, and concentrated to a solid content of 60% by mass. The concentrated solution was powdered using a spray dryer to obtain starch hydrolysate B.

[0070] [Starch decomposition product C] A 30% by mass corn starch slurry, adjusted to pH 2 with 10% by mass hydrochloric acid, was decomposed to DE13 at a temperature of 130°C. After returning to atmospheric pressure, the reaction was stopped by neutralization with 10% by mass sodium hydroxide. The pH of the resulting sugar solution was adjusted to 5.8, and 400 units of bacterial branching enzyme per g of solids were added. The mixture was then reacted at 65°C for 48 hours. Subsequently, 1.0% by mass of branch-cutting enzyme (GODO-FIA, manufactured by Godo Shusei Co., Ltd.) was added per g of solids, and the mixture was reacted at 50°C for 60 hours. The resulting starch hydrolysate solution was decolorized with activated carbon, ion-purified, and powdered using a spray dryer to obtain starch hydrolysate C.

[0071] [Starch decomposition product D] A 30% corn starch slurry, adjusted to pH 5.8 with 10% calcium hydroxide, was mixed with 0.2% α-amylase (Clistase T10S, manufactured by Amano Enzyme Co., Ltd.) per g of solids, and liquefied using a jet cooker (temperature 110°C). The liquefied solution was kept warm at 95°C, and the DE was measured over time. When the DE reached 8, the pH was adjusted to 4 with 10% hydrochloric acid, and the reaction was stopped by boiling. After adjusting the pH of the stopped sugar solution to 5.8, 600 units of bacterial branching enzyme per g of solids were added, and the mixture was reacted at 65°C for 15 hours. Subsequently, 0.5% dereliction enzyme (GODO-FIA, manufactured by Godo Shusei Co., Ltd.) per g of solids was added, and the mixture was reacted at 50°C for 40 hours. The resulting starch hydrolysate solution was decolorized with activated carbon, ion-purified, and concentrated to a solids concentration of 45%. The concentrated liquid was powdered using a spray dryer to obtain starch hydrolysate D.

[0072] [Starch decomposition product E] A 30% by mass corn starch slurry, adjusted to pH 5.8 with 10% by mass calcium hydroxide, was mixed with 0.2% by mass of α-amylase (Clistase T10S, manufactured by Amano Enzyme Co., Ltd.) per g of solids, and liquefied using a jet cooker (temperature 110°C). The liquefied solution was kept warm at 95°C, and the DE was measured over time. When the DE reached 20, the pH was adjusted to 4 with 10% by mass hydrochloric acid, and the reaction was stopped by boiling. The solution of this starch hydrolysate was decolorized with activated carbon, ion-purified, and concentrated to a solids concentration of 40% by mass. The concentrated solution was powdered using a spray dryer to obtain starch hydrolysate E.

[0073] [Starch decomposition product F] A 30% by mass corn starch slurry, adjusted to pH 5.8 with 10% by mass calcium hydroxide, was mixed with 0.2% by mass of α-amylase (Lycozyme Supra, manufactured by Novozymes Japan Co., Ltd.) per g of solids, and liquefied using a jet cooker (temperature 110°C). The liquefied solution was kept warm at 95°C, and the DE was measured over time. When the DE reached 13, the pH was adjusted to 4 with 10% by mass hydrochloric acid, and the reaction was stopped by boiling. The solution of this starch hydrolysate was decolorized with activated carbon, ion-purified, and concentrated to a solids concentration of 40% by mass. The concentrated solution was powdered using a spray dryer to obtain starch hydrolysate F.

[0074] <Analysis of each starch hydrolysate> The starch hydrolysates A to F obtained above were evaluated using the methods described above, including their DP8 to 19, DP20 or higher, and DP8 or higher content, iodine color value, residual rate in the β-amylase digestion test, and DE. The results are shown in Table 3 below.

[0075] [Table 3]

[0076] <Experimental Example 1> In Experimental Example 1, we investigated the differences in the effects of using various starch hydrolysates when producing tempura for chilled soba noodles.

[0077] (1) Production of kakiage The ingredients consisted of 15 parts by mass of onion cut into 5mm widths, 30 parts by mass of carrot cut into 3mm x 3mm x 40mm pieces, and 1 part by mass of mitsuba cut into 30mm lengths. These were dusted with 4 parts by mass of flour. A batter was prepared by mixing 100 parts by mass of the batter composition (batter mix) shown in Table 4 below with 97.5 parts by mass of water. Approximately 32 parts by mass of the batter was mixed with the dusted ingredients, the mixture was formed into a ball, and deep-fried at 150°C for 8 minutes to produce kakiage (vegetable tempura).

[0078] The prepared tempura was stored at 5°C for 30 minutes. The tempura was placed on top of soba noodles in a polystyrene container, the lid was closed, and it was stored at 5°C for 24 hours.

[0079] (2) Evaluation Ten trained panelists evaluated the texture and melt-in-the-mouth quality of the tempura batter when eaten cold after storage, based on the following evaluation criteria. The average score was used as the evaluation score.

[0080] [Hardness] Compared to the 5 Control, it is firmer and very good. 4 Compared to Control, it's a bit stiff, or perhaps a bit too stiff, but still good. 3 Controls (equivalent) Compared to Control 2, it's slightly less firm and slightly worse. 1. Compared to Control, it lacks firmness and is bad.

[0081] [Melts in your mouth] Compared to the control, it melts in the mouth very well. 4. Compared to the control, it melts better in the mouth. 3 Controls (equivalent) 2. Compared to the control, it melts in the mouth slightly less. 1. Compared to the control, it doesn't melt in the mouth and is poor quality.

[0082] (3) Results The results are shown in Table 4 below.

[0083] [Table 4]

[0084] (4) Discussion As shown in Table 4, compared to sample 6, which used starch hydrolysate E, in which the DP8-19 content was less than 32%, the DP20 and above content was more than 30%, and the iodine color value was less than 0.15, samples 1-5, which used starch hydrolysate A or D, in which the DP8-19 content was 32% or more, the DP20 and above content was 30% or less, and the iodine color value was 0.15 or higher, received higher evaluations for both hardness and melt-in-the-mouth properties.

[0085] <Experimental Example 2> In Experiment Example 2, we investigated the differences in the effects of various starch hydrolysates when producing tempura for hot soba noodles.

[0086] (1) Production of kakiage The ingredients consisted of 42 parts by mass of onion cut into 7mm widths, 10 parts by mass of carrot cut into 3mm x 3mm x 40mm pieces, 3 parts by mass of burdock cut into 3mm x 3mm x 40mm pieces, 0.6 parts by mass of komatsuna cut into 10mm pieces, and 0.08 parts by mass of krill. These ingredients were then dusted with 4 parts by mass of a batter mix with the formulation shown in Table 5 below. A batter was prepared by mixing 100 parts by mass of the batter mix with the formulation shown in Table 5 below with 155 parts by mass of water. 30 parts by mass of this batter was mixed with the dusted ingredients, and the kakiage (vegetable tempura) was produced by deep-frying at 165°C for 3 minutes and 30 seconds, submerging it in a kakiage ring.

[0087] The prepared tempura was stored at 5°C for 30 minutes. Noodle soup was placed in a container, the tempura was placed on top of soba noodles on a plate, the lid was closed, and it was stored at 5°C for 24 hours.

[0088] (2) Evaluation After storage, the kakiage (tempura fritter) was heated in a 1500W microwave oven for 90 seconds, along with the container containing the soba noodles and noodle soup. Ten trained professional panelists evaluated the firmness of the batter and how it melted in the mouth when the kakiage and soba noodles, placed on a plate, were dipped in the noodle soup and eaten, using the same evaluation criteria as in Experiment Example 1. The average score was used as the evaluation score.

[0089] (3) Results The results are shown in Table 5 below.

[0090] [Table 5]

[0091] (4) Discussion As shown in Table 5, compared to sample 10, which used starch hydrolysate E, in which the DP8-19 content was less than 32%, the DP20 and above content was more than 30%, and the iodine color value was less than 0.15, samples 7-9, which used starch hydrolysate A or D, in which the DP8-19 content was 32% or more, the DP20 and above content was 30% or less, and the iodine color value was 0.15 or higher, received higher evaluations for both hardness and melt-in-the-mouth texture. Furthermore, samples 7-9 were less likely to crumble when immersed in noodle soup and maintained their shape well.

[0092] <Experimental Example 3> In Experiment Example 3, we investigated the differences in the effects of consuming minced meat cutlets made using various starch hydrolysates after storage at room temperature.

[0093] (1) Manufacturing of minced meat cutlets 40 parts by mass of refrigerated minced meat cutlet patty was coated with breadcrumbs (Sweet Flower 12 mesh (manufactured by Kyoei Food Co., Ltd.)). 100 parts by mass of the coating composition (batter mix) shown in Table 6 below was mixed with water to prepare a batter. The batter was applied to the breadcrumb-coated patty, and then coated with more breadcrumbs (6mm fresh breadcrumbs (manufactured by Kyoei Food Co., Ltd.)). The mixture was frozen in a shock freezer and stored frozen at -25°C for one month. The frozen mixture was deep-fried at 175°C for 8 minutes to produce minced meat cutlets.

[0094] The prepared minced meat cutlets were placed in a polypropylene container, sealed, and stored at room temperature for 4 hours.

[0095] (2) Evaluation Ten trained panelists evaluated the hardness and melt-in-the-mouth quality of the coating of the stored minced meat cutlets when eaten as is, using the same evaluation criteria as in Experiment Example 1. The ease of chewing was evaluated using the evaluation criteria described below. The average score was used as the evaluation score. Samples 11-20 were compared to Control 1, and samples 21-26 were compared to Control 2.

[0096] [crisp / sharp] Compared to the 5 Control, the articulation is much better. 4. Compared to Control, it has better clarity. 3 Controls (equivalent) 2. Compared to Control, the articulation is slightly less crisp. 1. Compared to control, it lacks crispness and is poor.

[0097] (3) Results The results are shown in Table 6 below.

[0098] [Table 6]

[0099] (4) Discussion As shown in Table 6, compared to samples 20 and 26, which used starch hydrolysate F, in which the content of DP8-19 was less than 32% and the content of DP20 or higher was more than 30%, samples 11-19 and 21-25, which used starch hydrolysate A-C, in which the content of DP8-19 was 32% or more, the content of DP20 or higher was 30% or less, and the iodine color value was 0.15 or higher, received higher evaluations in all aspects.

[0100] When comparing samples using starch hydrolysate A, the hardness evaluation improved as the content of starch hydrolysate A in the batter mix increased, but sample 17 with a content of 45% by mass was slightly too hard. Furthermore, samples 11-16 with 40% by mass or less resulted in higher evaluations of crispness and melt-in-the-mouth properties. From these results, it was found that it is preferable to keep the content of starch hydrolysate for coating in the batter to 40% by mass or less.

[0101] <Experimental Example 4> In Experiment Example 4, the differences in the effects of using various starch hydrolysates to produce minced meat cutlets, and then heating them in a microwave after freezing, were investigated.

[0102] (1) Manufacturing of minced meat cutlets 40 parts by mass of refrigerated minced meat cutlet patty was coated with breadcrumbs (Sweet Flower 12 mesh (manufactured by Kyoei Food Co., Ltd.)). A batter was prepared by mixing each ingredient with water according to the proportions shown in Table 7 below. The batter was applied to the breadcrumb-coated patty, and then coated with more breadcrumbs (6mm fresh breadcrumbs (manufactured by Kyoei Food Co., Ltd.)). The cutlets were then deep-fried at 175°C for 4 minutes to produce minced meat cutlets.

[0103] The prepared minced meat cutlets were placed in food-grade plastic bags, sealed, frozen in a shock freezer, and stored frozen at -25°C for one month.

[0104] (2) Evaluation Ten trained panelists evaluated the hardness, crispness, and melt-in-the-mouth texture of the coating of frozen minced meat cutlets after microwave heating for 2 minutes in a 500W microwave oven, using the same evaluation criteria as in Experiment Example 3. The average score was used as the evaluation score. Samples 27-29 and 33 were evaluated against Control 1, and samples 30-32 were evaluated against Control 2.

[0105] (3) Results The results are shown in Table 7 below.

[0106] [Table 7]

[0107] (4) Discussion As shown in Table 7, compared to sample 33, which used starch hydrolysate F, in which the content of DP8-19 was less than 32% and the content of DP20 or higher was more than 30%, samples 27-32, which used starch hydrolysate A, in which the content of DP8-19 was 32% or more, the content of DP20 or higher was 30% or less, and the iodine color value was 0.15 or higher, received higher evaluations in all aspects.

[0108] <Experimental Example 5> Experiment Example 5 investigated the differences in the effects of using various starch hydrolysates when manufacturing chicken cutlets.

[0109] (1) Production of chicken cutlets After seasoning 100 parts by mass of chicken thigh meat, the juices were drained and the meat was dusted with flour. A primary batter was prepared by mixing 100 parts by mass of the coating composition (batter mix) shown in Table 8 below, 600 parts by mass of water, and 300 parts by mass of salad oil (manufactured by Showa Sangyo Co., Ltd.). This batter was applied to the dusted chicken thigh meat, and then coated with breadcrumbs (Sweet Flower 12 mesh (manufactured by Kyoei Food Co., Ltd.)). A secondary batter was prepared by mixing 100 parts by mass of the coating composition (batter mix) shown in Table 8 below, 600 parts by mass of water, and 300 parts by mass of salad oil (manufactured by Showa Sangyo Co., Ltd.). This batter was applied to the breadcrumb-coated chicken thigh meat, and then coated with more breadcrumbs (Sweet Flower 12 mesh (manufactured by Kyoei Food Co., Ltd.)). The chicken was deep-fried at 175°C for 6 minutes and 30 seconds to produce chicken cutlets.

[0110] The prepared chicken cutlets were vacuum-cooled, cut into 6 equal pieces, placed in a polypropylene container, sealed, and stored in an incubator at 20°C for 24 hours.

[0111] (2) Evaluation After storing the chicken cutlets, they were microwaved for 40 seconds using a 1500W microwave oven. Ten trained professional panelists evaluated the hardness of the coating, the crispness of the texture, and the melt-in-the-mouth quality of the cutlets, based on the same evaluation criteria as in Experiment Example 3. The average score was used as the evaluation score.

[0112] (3) Results The results are shown in Table 8 below.

[0113] [Table 8]

[0114] (4) Discussion As shown in Table 8, sample 34, which used starch hydrolysate A with a content of DP8-19 of 32% or more, a content of DP20 or higher of 30% or less, and an iodine color value of 0.15 or higher, received good evaluations in all aspects.

[0115] <Experimental Example 6> Experimental Example 6 investigated the differences in the effects of various starch hydrolysates when used in the production of tonkatsu (pork cutlet).

[0116] (1) Production of tonkatsu A batter was prepared by mixing 100 parts by mass of the coating composition (batter mix) shown in Table 9 below with 200 parts by mass of water. This batter was then applied to 90 parts by mass of pork loin, coated with breadcrumbs (10 mm fresh breadcrumbs (manufactured by Kyoei Food Co., Ltd.)), and deep-fried at 175°C for 4 minutes and 30 seconds to produce tonkatsu (pork cutlet).

[0117] The prepared pork cutlets were allowed to cool slightly before being placed in a polypropylene container and stored at room temperature for 3 hours.

[0118] (2) Evaluation Ten trained professional panelists evaluated the hardness, biteability, and melt-in-the-mouth quality of the coating of the stored tonkatsu when eaten as is, based on the same evaluation criteria as in Experiment Example 3, and the average score was used as the evaluation score.

[0119] (3) Results The results are shown in Table 9 below.

[0120] [Table 9]

[0121] (4) Discussion As shown in Table 9, compared to sample 39, which used starch hydrolysate E, in which the content of DP8-19 was less than 32%, the content of DP20 or higher was more than 30%, and the iodine color value was less than 0.15; sample 40, which used starch hydrolysate F, in which the content of DP8-19 was less than 32% and the content of DP20 or higher was more than 30%; and sample 41, which used granulated sugar instead of starch hydrolysate, samples 35-38, which used starch hydrolysate A-D, in which the content of DP8-19 was 32% or more, the content of DP20 or higher was 30% or less, and the iodine color value was 0.15 or higher, received higher evaluations in all aspects.

[0122] <Experimental Example 7> Experiment Example 7 investigated the differences in the effects of using various starch hydrolysates when producing bite-sized bonito.

[0123] (1) Production of bite-sized cutlets 13mm thick imported chilled pork loin, frozen in a shock freezer for about 10 minutes, was cut out using a 55mm diameter ring mold and dusted with flour. A primary batter was prepared by mixing 100 parts by mass of the coating composition (batter mix) shown in Table 10 below with 300 parts by mass of water, and this was applied to the dusted pork loin. Then, breadcrumbs (Sweet Flower 12 mesh (manufactured by Kyoei Food Co., Ltd.)) were sprinkled on top. A secondary batter was prepared by mixing 100 parts by mass of the coating composition (batter mix) shown in Table 10 below with 200 parts by mass of water and 50 parts by mass of salad oil (manufactured by Showa Sangyo Co., Ltd.). This was applied to the breadcrumb-coated pork loin, and then breadcrumbs (6mm fresh breadcrumbs (manufactured by Kyoei Food Co., Ltd.)) were sprinkled on top. The pork was then deep-fried at 180°C for 3 minutes and 30 seconds, producing bite-sized cutlets.

[0124] The bite-sized cutlets were rapidly frozen, sealed in food-grade plastic bags, and stored frozen at -25°C for one month.

[0125] (2) Evaluation Ten trained panelists evaluated the hardness, crispness, and melt-in-the-mouth quality of the coating of bite-sized pork cutlets that had been frozen and then microwaved for 1 minute using a 600W microwave oven, based on the same evaluation criteria as in Experiment Example 3. The average score was used as the evaluation score.

[0126] (3) Results The results are shown in Table 10 below.

[0127] [Table 10]

[0128] (4) Discussion As shown in Table 10, compared to sample 43, which used starch hydrolysate E, in which the content of DP8-19 was less than 32%, the content of DP20 or higher was more than 30%, and the iodine color value was less than 0.15, and sample 44, which used granulated sugar instead of starch hydrolysate, sample 42, which used starch hydrolysate A, in which the content of DP8-19 was 32% or more, the content of DP20 or higher was 30% or less, and the iodine color value was 0.15 or higher, received higher evaluations in all aspects.

[0129] <Experimental Example 8> Experimental Example 8 investigated the differences in the effects of using various starch hydrolysates when producing roast pork cutlets.

[0130] (1) Production of roast pork cutlets 30 parts by mass of frozen roast pork were left to stand until the surface temperature reached -3°C and then dusted with flour. A primary batter was prepared by mixing 100 parts by mass of the coating composition (batter mix) shown in Table 11 below with 300 parts by mass of water. This batter was applied to the dusted roast pork and then coated with breadcrumbs (Sweet Flower 12 mesh (manufactured by Kyoei Food Co., Ltd.)). A secondary batter was prepared by mixing 100 parts by mass of the coating composition (batter mix) shown in Table 11 below with 300 parts by mass of water. This batter was applied to the breadcrumb-coated roast pork and then coated with breadcrumbs (6mm fresh breadcrumbs (manufactured by Kyoei Food Co., Ltd.)). The pork was deep-fried at 180°C for 5 minutes while submerged, and then left to rest for about 10 minutes to produce roast pork cutlets.

[0131] The prepared roast pork cutlets were rapidly frozen, vacuum-packed, and stored frozen at -25°C for one month.

[0132] (2) Evaluation After freezing the roast pork cutlet and then microwaving it for 1 minute using a 600W microwave oven, a panel of 10 trained experts evaluated the hardness of the coating, its texture, and how it melted in the mouth, based on the same evaluation criteria as in Experiment Example 3. The average score was used as the evaluation score.

[0133] (3) Results The results are shown in Table 11 below.

[0134] [Table 11]

[0135] (4) Discussion As shown in Table 11, samples 45 and 46, which used starch hydrolysate A with a DP8-19 content of 32% or more, a DP20 or higher content of 30% or less, and an iodine color value of 0.15 or higher, all received good evaluations. Sample 46, which used starch hydrolysate A only in the secondary batter, also showed sufficient effect, but sample 45, which used starch hydrolysate A in both the primary and secondary batters, showed further improvement in crispness and melt-in-the-mouth properties.

[0136] <Experimental Example 9> Experiment Example 9 investigated the differences in the effects of using various starch hydrolysates when producing fried chicken.

[0137] (1) Production of fried chicken Chicken thighs were cut into bite-sized pieces (30 parts by mass), seasoned, and then the excess liquid was drained. The chicken thighs were coated with the batter composition (coating powder) shown in Table 12 below, and deep-fried at 180°C for 4 minutes to produce karaage (Japanese fried chicken).

[0138] The prepared fried chicken was placed in a polypropylene container, rapidly refrigerated, stored in the refrigerator (5°C) for one day, and then stored at room temperature for four hours.

[0139] (2) Evaluation Ten trained professional panelists evaluated the hardness, crispness, and melt-in-the-mouth quality of the batter of fried chicken stored at room temperature when eaten, based on the same evaluation criteria as in Experiment Example 3. The average score was used as the evaluation score.

[0140] Furthermore, after heating the fried chicken, which had been stored at room temperature, in a 500W microwave oven for 30 seconds and then consuming it, the hardness of the coating, its crispness, and how it melted in the mouth were evaluated by a panel of 10 trained professionals based on the same evaluation criteria as in Experiment Example 3, and the average score was used as the evaluation score.

[0141] (3) Results The results are shown in Table 12 below.

[0142] [Table 12]

[0143] (4) Discussion As shown in Table 12, compared to sample 56, which used starch hydrolysate E, in which the DP8-19 content was less than 32%, the DP20 and above content was more than 30%, and the iodine color value was less than 0.15, and sample 57, which used starch hydrolysate F, in which the DP8-19 content was less than 32% and the DP20 and above content was more than 30%, samples 47-55, which used starch hydrolysate A-D, in which the DP8-19 content was 32% or more, the DP20 and above content was 30% or less, and the iodine color value was 0.15 or higher, received higher evaluations in all aspects.

[0144] When comparing samples using starch hydrolysate A, the hardness evaluation improved as the content of starch hydrolysate A in the coating powder increased, but sample 52 with a content of 25% by mass was slightly too hard. Furthermore, samples 47-51 with 20% by mass or less resulted in higher evaluations of crispness and melt-in-the-mouth quality. From these results, it was found that it is preferable to keep the content of starch hydrolysate in the coating powder to 20% by mass or less.

Claims

1. The content of glucose with a degree of polymerization (DP) of 8 to 19 is 32% or more. The content of glucose with a degree of polymerization (DP) of 20 or higher is 30% or less. A starch hydrolysate for improving the texture of cooking coatings, having an iodine color value of 0.15 or higher.

2. A composition for improving the texture of a cooking coating, comprising a starch hydrolysate for improving the texture of a cooking coating as described in claim 1.

3. The composition for improving the texture of a cooking coating according to claim 2, wherein the content of the starch hydrolysate for improving the texture of the cooking coating is 0.1 to 40% by mass.

4. A batter or coating powder containing the starch hydrolysate for improving the texture of a cooking coating as described in claim 1, or the composition for improving the texture of a cooking coating as described in claim 2 or 3.

5. A food product having a coating containing a starch hydrolysate for improving the texture of a cooking coating as described in claim 1, or a composition for improving the texture of a cooking coating as described in claim 2 or 3.

6. The content of glucose with a degree of polymerization (DP) of 8 to 19 is 32% or more. The content of glucose with a degree of polymerization (DP) of 20 or higher is 30% or less. A method for producing a food product having a coating, comprising a cooking step of cooking using a batter or coating powder containing a starch hydrolysate for improving the texture of a cooking coating, which has an iodine color value of 0.15 or higher.

7. The content of glucose with a degree of polymerization (DP) of 8 to 19 is 32% or more. The content of glucose with a degree of polymerization (DP) of 20 or higher is 30% or less. A method for improving the texture of a coating, comprising a heating step of cooking using a batter or coating powder containing a starch hydrolysate for coatings having an iodine color value of 0.15 or higher.

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