Breadcrumb composition for deep-frying

Abstract

A bread crumb composition for fried food according to the present invention contains bread crumbs obtained using a flour that contains 2.5-30 mass% oxidized starch or acid-treated starch as a bread dough starting material.　It is preferable for the bread dough starting material to further contain (A) and / or B. (A) Flour containing 5-25 mass% crosslinked starch. (B) Flour containing 1-10 mass% pregelatinized starch and / or pregelatinized flour.　The bread dough starting material preferably contains at least one proteinaceous material among wheat proteins, bean proteins, milk proteins, and egg powder in the amount of 0.5-5 parts by mass in terms of protein per 100 parts by mass in total of the flour and the proteinaceous material.

Description

Technical Field

[0001] The present invention relates to a breading composition for fried foods obtained using oxidized starch or acid-treated starch.

[0002] Breadcrumbs are processed food products for cooking, which are produced by grinding bread and drying it if necessary, and are used as coatings for fried foods. For example, breaded fried foods, which are a type of food containing breadcrumbs, are usually produced by dusting various ingredients with wheat flour (so-called dredging flour), dipping them in liquid eggs or batter, attaching breadcrumbs, and then deep-frying them.

[0003] Patent Document 1 describes a breadcrumb composition characterized by containing 100 parts by mass of dried breadcrumbs; 4 to 50 parts by mass of gelatinized starch and / or powdered protein; and 0.2 to 6 parts by mass of thickening polysaccharides. The same document states that with this configuration, it adheres easily and surely even when dusted directly onto the ingredients, and prevents warping and scorch marks on the ingredients even when fried with a small amount of oil.

[0004] Patent Document 2 describes breadcrumbs having an oil absorption rate of 6.8% or less, a bulk density after deep-frying of 0.37 g / cm or less, and a compression elastic modulus of 30 to 60 N, and having a substantially spindle shape. The same document states that at least wheat flour and phosphoric acid cross-linked starch are used as bread dough raw materials, and the blending amount of phosphoric acid cross-linked starch is 10 to 30% by mass based on the total amount of wheat flour and phosphoric acid starch in the raw materials. The same document states that with this configuration, a fried food having a low oil absorption amount when fried in oil and a crispy texture can be obtained.

Prior Art Documents

Patent Documents

[0005]

Patent Document 1

Patent Document 2

[0006] Breadcrumbs are preferred for their crispy texture after frying and their smooth, melt-in-your-mouth quality without being crumbly. However, conventional breadcrumbs had a problem: their texture deteriorated over time after frying, becoming less crisp and crumbly. This deterioration was particularly noticeable when stored in the refrigerator or freezer, or when reheated in a microwave.

[0007] In contrast, Patent Document 1 describes a breadcrumb product manufactured using common breadcrumb ingredients such as wheat flour, yeast, sugar, salt, and oils and fats, and the breadcrumbs themselves are not particularly special. Patent Document 2 focuses on the ease of draining oil and the crispy texture achieved by using phosphate-crosslinked starch, but it does not take into account the suppression of crispness or dryness after time has passed since deep frying, especially after heating in a microwave oven after freezing or refrigeration. Therefore, the object of the present invention is to solve the problems of the prior art.

[0008] Through diligent research, the inventors have discovered that by using breadcrumbs made from bread dough ingredients containing a specific amount of oxidized starch or acid-treated starch, it is possible to obtain a coating that is excellent at maintaining crispness and suppressing dryness after deep-frying, storage at room temperature, refrigeration, freezing, and microwave heating.

[0009] The present invention is based on the above findings and provides a breadcrumb composition for deep-frying that includes breadcrumbs made using flours containing 2.5% to 30% by mass of oxidized starch and / or acid-treated starch as a bread dough ingredient. [Modes for carrying out the invention]

[0010] The breadcrumb composition for deep-frying according to the present invention contains breadcrumbs. These breadcrumbs are made using flours containing 2.5% to 30% by mass of oxidized starch or acid-treated starch as a bread dough ingredient. By using oxidized starch or acid-treated starch as a bread dough ingredient to obtain the breadcrumbs, rather than adding it externally to the breadcrumbs, the present invention achieves the effect of obtaining a coating with good crispness throughout, including the breadcrumbs.

[0011] Oxidized starch is starch that has been oxidized with an oxidizing agent. Types of oxidation include oxidation of the hydroxyl group of the starch molecule to a carboxyl group. In addition to oxidation, oxidized starch may also be processed in ways other than oxidation, such as acetylation or alpha-gelatinization, or it may not be processed in any way. There are no restrictions on the type of starch used as the raw material for oxidized starch. Examples include potato starch, tapioca starch, sweet potato starch, corn starch, waxy corn starch, wheat starch, and rice starch. Tapioca starch, potato starch, and corn starch are preferred in terms of versatility. Oxidized starch can be produced by treating the above raw material starch with an oxidizing agent such as sodium hypochlorite or hydrogen peroxide according to conventional methods, or commercially available products may be used. Because it has a high effect in suppressing deterioration of texture after storage at room temperature, refrigeration, or freezing, or after subsequent microwave heating, it is preferable to use oxidized starch with a viscosity of 0 to 1000 mPa·s at 25°C when prepared as a 10% by mass aqueous solution, and preferably 50 to 250 Pa·s. The viscosity can be measured using a B-type viscometer (TV-25, manufactured by Toki Sangyo Co., Ltd.) at a rotor speed of 12 rpm, 1 minute after the start of rotor rotation, after mixing and dissolving 10 parts by mass of starch in 90 parts by mass of water at 80°C and allowing it to cool naturally to 25°C.

[0012] Acid-treated starch refers to starch obtained by treating raw starch with an acid such as hydrochloric acid or sulfuric acid. The starches listed as raw materials for acid-treated starch can be used as raw materials for acid treatment, and waxy corn starch, corn starch, and potato starch are preferred due to their versatility. For acid-treated starch, it is preferable to use a 10% by mass aqueous solution with a viscosity of 0 to 1000 Pa·s at 25°C, and preferably 50 to 250 Pa·s, due to its high effectiveness in suppressing deterioration of texture after storage at room temperature, refrigeration, or freezing, or after subsequent microwave heating. Viscosity can be measured using the same method as described above.

[0013] In this invention, the amount of oxidized starch and / or acid-treated starch in the flours constituting the bread dough raw materials, which are the raw materials for breadcrumbs, is 2.5% by mass or more and 30% by mass or less. If the amount of oxidized starch and / or acid-treated starch in the flours constituting the bread dough raw materials is less than 2.5% by mass, the crispness will not be sufficiently obtained, and the effect of suppressing dryness will not be sufficient, regardless of whether it is stored at room temperature, refrigerated and heated in a microwave, or frozen and heated in a microwave. Furthermore, if the amount of oxidized starch and / or acid-treated starch exceeds 30% by mass, the effect of suppressing dryness will be insufficient, especially after microwave heating following refrigeration, and the effect of suppressing crispness and dryness after microwave thawing following freezing. From these points of view, the amount of oxidized starch and / or acid-treated starch in the flours constituting the bread dough raw materials, which are the raw materials for breadcrumbs, is preferably 5% by mass or more, more preferably 10% by mass or more, preferably 25% by mass or less, and more preferably 20% by mass or less. In particular, a concentration of 5% by mass or more and 25% by mass or less is preferred, and a concentration of 10% by mass or more and 20% by mass or less is especially preferred.

[0014] Here, "the amount of oxidized starch and / or acid-treated starch is 2.5% by mass or more and 30% by mass or less" means that if the above-mentioned flours use only oxidized starch or acid-treated starch, then it refers to the amount of that starch; if both are used, then it refers to the total amount of both. In this specification, "cereal flours" include both cereal flour and starch, and starch includes both modified and unprocessed starch. Cereal flour includes those that have undergone processing such as gelatinization. Examples of non-gelatinized cereal flour are given later.

[0015] The flours that make up the bread dough ingredients preferably contain oxidized starch and / or acid-treated starch, in addition to containing cross-linked starch.

[0016] Examples of cross-linked starches include phosphate-cross-linked starch and adipic acid-cross-linked starch. These are produced by introducing phosphate groups or adipic acid groups into the hydroxyl groups in the starch molecules of the raw starch, thereby creating cross-links within or between starch molecules. This includes starches that have undergone treatments other than cross-linking, such as acetylated phosphate-cross-linked starch, hydroxypropylated phosphate-cross-linked starch, phosphate monoesterified phosphate-cross-linked starch, and acetylated adipic acid-cross-linked starch. The raw starch can be the same as that used for the oxidized starch described above, and tapioca starch, waxy corn starch, and wheat starch are preferred for their versatility. As for the cross-linked starch, it is preferable to use starch that has not undergone oxidation or acid treatment, and it is also preferable to use starch that has not undergone gelatinization treatment. Cross-linked starch can be produced by treating the above raw starch with a phosphorylating agent such as sodium trimetaphosphate or phosphorus oxychloride, or an adipine oxidizing agent such as adipic anhydride, according to conventional methods, or commercially available products may be used. Phosphate-crosslinked starch is particularly preferred as a crosslinked starch because it further enhances the ability to maintain crispness after storage at room temperature, refrigeration or freezing, and microwave heating.

[0017] When the amount of cross-linked starch in the flours that make up the bread dough ingredients, which are the raw materials for breadcrumbs, is 5% by mass or more, it is preferable because it improves the maintenance of crispness after storage at room temperature, refrigeration or freezing, and microwave heating, and also helps to suppress a certain degree of dryness. Furthermore, when the amount of cross-linked starch in the flours is 25% by mass or less, it is preferable because it has the advantage of having less dryness and good crispness. From these points of view, it is particularly preferable for the flours to contain 5% by mass or more and 25% by mass of cross-linked starch, as this further enhances the effect of maintaining crispness after storage at room temperature, refrigeration or freezing, and microwave heating. Furthermore, from these points of view, the amount of cross-linked starch in the cereal flours is preferably 7.5% by mass or more, more preferably 10% by mass or more, preferably 20% by mass or less, and more preferably 15% by mass or less. Among these, 7.5% by mass or more and 20% by mass or less is more preferable, and 10% by mass or more and 15% by mass or less is particularly preferable.

[0018] Furthermore, in order to improve the effect of suppressing the deterioration of texture when used in combination with oxidized starch and / or acid-treated starch, when cross-linked starch is used in the above-mentioned cereal flours, it is preferable to use 30 parts by mass or more of cross-linked starch per 100 parts by mass of oxidized starch and / or acid-treated starch, particularly preferably 50 parts by mass or more and 200 parts by mass or less, and most preferably 75 parts by mass or more and 150 parts by mass or less.

[0019] In the present invention, the flours constituting the bread dough ingredients preferably contain oxidized starch or acid-treated starch, as well as pregelatinized starch and / or pregelatinized cereal flour, and in particular preferably cross-linked starch and pregelatinized starch and / or pregelatinized cereal flour in combination.

[0020] Examples of pregelatinized starch include pregelatinized tapioca starch, pregelatinized potato starch, pregelatinized wheat starch, pregelatinized rice starch, pregelatinized corn starch, and pregelatinized starch that has undergone further processing (acetylation, hydroxypropylation, etherification, etc.). One or more of these can be used in combination. Examples of pregelatinized grain flour include pregelatinized wheat flour and pregelatinized rice flour. One or more of these can be used in combination. It is preferable to use pregelatinized starch and / or pregelatinized grain flour that have not been oxidized or acid-treated, and it is also preferable to use those that have not been cross-linked. Pregelatinized starch is preferred as the pregelatinized starch and / or pregelatinized grain flour used as a bread dough ingredient in this invention, and from the viewpoint of versatility, pregelatinized starch derived from corn starch, wheat starch, and tapioca starch is preferred.

[0021] It is preferable that pregelatinized starch and / or pregelatinized cereal flour are present in the above-mentioned flours at an amount of 1% by mass or more, as this provides a good improvement in maintaining crispness after storage at room temperature, after refrigeration or freezing, and after microwave heating, and also easily suppresses dryness. Furthermore, it is preferable that the amount of pregelatinized starch and / or pregelatinized cereal flour in the flours is 10% by mass or less, as this effectively suppresses the decrease in crispness after storage at room temperature, after refrigeration or freezing, and after microwave heating, and also provides excellent dryness suppression. From these viewpoints, it is particularly preferable that pregelatinized starch and / or pregelatinized cereal flour are included in the above-mentioned flours in an amount of 1% by mass or more and 10% by mass or less, as this further enhances the dryness suppression effect in oil-treated breadcrumbs after storage at room temperature, after refrigeration or freezing, and after microwave heating. Here, when the amount of pregelatinized starch and / or pregelatinized cereal flour is 1% by mass or more and 10% by mass or less, if the above-mentioned cereal flours use only pregelatinized starch or pregelatinized cereal flour, it refers to the amount of that component; if both are used, it refers to the total amount of both. The α - starch and / or α - cereal flour is more preferably 2.5% by mass or more, still more preferably 3.5% by mass or more, and more preferably 8% by mass or less, and particularly preferably 6.5% by mass or less in the cereal flours. Among them, in the above - mentioned cereal flours, it is more preferably 2% by mass or more and 8% by mass or less, and particularly preferably 3.5% by mass or more and 6.5% by mass or less.

[0022] Furthermore, from the viewpoint of making the effect of suppressing the decrease in texture excellent by using in combination with oxidized starch and / or acid - treated starch, when using α - starch and / or α - cereal flour in the above - mentioned cereal flours, it is preferable that the α - starch and / or α - cereal flour is 5 parts by mass or more with respect to 100 parts by mass of the oxidized starch and / or acid - treated starch, particularly preferably 10 parts by mass or more and 75 parts by mass or less, and most preferably 25 parts by mass or more and 50 parts by mass or less.

[0023] In the present invention, it is preferable that the bread dough raw material of the breading composition for fried foods further contains cereal flour as the cereal flours. Examples of the cereal flour here include non - α - cereal flour. Examples of the non - α - cereal flour include wheat flour, barley flour, rye flour, rice flour, buckwheat flour, soybean flour, and corn flour, and wheat flour is preferable from the viewpoint of taste. The non - α - cereal flour is preferably 98% by mass or less in the cereal flours, and particularly preferably 50% by mass or more and 90% by mass or less, which can preferably suppress the decrease in crispness after storage at room temperature, refrigerated or frozen storage, and range heating, and also has an excellent effect of suppressing the soggy feeling, and most preferably 60% by mass or more and 80% by mass or less.

[0024] Also, when the bread dough raw material of the breading composition for fried foods contains non - α - cereal flour as the cereal flours, the amount of the oxidized starch and / or acid - treated starch with respect to 100 parts by mass of the non - α - cereal flour is more preferably 7.5 parts by mass or more and 30 parts by mass or less, and particularly preferably 15 parts by mass or more and 25 parts by mass or less, in terms of being able to preferably suppress the decrease in crispness after storage at room temperature, refrigerated or frozen storage, and range heating, and also having an excellent effect of suppressing the soggy feeling. From the same perspective as above, the amount of crosslinked starch with respect to 100 parts by mass of the non-gelatinized flour is preferably 10 parts by mass or more and 35 parts by mass or less, and more preferably 15 parts by mass or more and 30 parts by mass or less. From the same perspective as above, the amount of gelatinized flour and / or gelatinized starch with respect to 100 parts by mass of the non-gelatinized flour is preferably 2.5 parts by mass or more and 12.5 parts by mass or less, and more preferably 5 parts by mass or more and 10 parts by mass or less.

[0025] In addition to flours, it is preferable that the bread dough raw material contains one or more protein materials selected from wheat protein, bean protein, milk protein, and egg powder, because it can further suppress the decrease in crispiness after storage at room temperature, refrigeration or freezing, and heating in a range, and is also more excellent in the effect of suppressing the soggy feeling.

[0026] Examples of wheat protein include gluten, gliadin, and glutenin. Examples of bean protein include soybean flour, powdered soy protein (a powder product obtained by extracting and powdering soybean protein), pea protein, and broad bean protein. Examples of milk protein include whey proteins such as skim milk powder, whole milk powder, whey protein concentrate (WPC), and whey protein isolate (WPI), casein proteins such as micellar casein concentrate (MCC), milk protein concentrate (MPC), and milk protein isolate (MPI). Examples of egg powder include whole egg powder, egg yolk powder, and egg white powder. As the protein material, it is preferable that the protein content is 40% by mass or more, particularly preferably 50% by mass or more, from the viewpoint of maintaining the crispiness of the crust, and most preferably 65% by mass or more and 95% by mass or less. As the protein material, any of wheat protein, bean protein, milk protein, and egg powder can exhibit an effect. Among them, using wheat protein is desirable because it can achieve both bread-making properties and maintenance of the crispiness of the crust.

[0027] In the present invention, the bread dough ingredients preferably contain at least 0.5 parts by mass, in terms of protein, of one or more of the following protein materials: wheat protein, legume protein, milk protein, and egg powder, in 100 parts by mass of the total of the flours and the protein material, and preferably at least 5 parts by mass, and particularly preferably at least 0.5 parts by mass to 5 parts by mass. In particular, when the amount of protein material is at least 0.5 parts by mass to 5 parts by mass, the decrease in crispness after storage at room temperature, refrigeration or freezing, and microwave heating can be suppressed particularly effectively, and the effect of suppressing dryness is also excellent. From these viewpoints, the bread dough ingredients preferably contain at least 1 part by mass, in terms of protein, of one or more of the following protein materials: wheat protein, legume protein, milk protein, and egg powder, in 100 parts by mass of the total of the flours and the protein material, and even more preferably at least 2 parts by mass, and even more preferably at least 4 parts by mass, and particularly preferably at least 3 parts by mass. In particular, it is more preferable to contain 1 part by mass or more and 4 parts by mass or less, and especially preferable to contain 2 parts by mass or more and 3 parts by mass or less.

[0028] The above-mentioned bread dough ingredients preferably contain an emulsifier in order to further enhance the effect of suppressing the decrease in crispness and the dryness of the dough in the present invention. Examples of emulsifiers include glycerin fatty acid esters, organic acid monoglycerides (such as monoglyceride acetate, monoglyceride citrate, monoglyceride diacetyltartrate, monoglyceride lactate, monoglyceride succinate, etc.), polyglycerin fatty acid esters, propylene glycol fatty acid esters, polyglycerin condensed ricinoleic acid esters, sorbitan fatty acid esters, sucrose fatty acid esters, lecithin, enzyme-treated (decomposed) lecithin, sterols, swingolipids, saponins, yucca foam extract, quillaja extract, bile powder, sodium caseinate, calcium stearoyl lactylate, sodium stearoyl lactylate, polysorbate, octenyl succinate starch or its salts (e.g., sodium salts), and these can be used individually or in combination of two or more. In this invention, glycerin fatty acid ester is preferred as an emulsifier because it exhibits excellent results in the effects described above.

[0029] In the present invention, the amount of emulsifier in the bread dough ingredients is preferably 1 part by mass or more, preferably 2 parts by mass or less, and particularly preferably 1 part by mass or more and 2 parts by mass or less, based on 100 parts by mass of the total of the above-mentioned flours and emulsifiers. The amount of emulsifier per 100 parts by mass of the total of the flours and emulsifiers is more preferably 1.3 parts by mass or more, more preferably 1.7 parts by mass or less, and most preferably 1.3 parts by mass or more and 1.7 parts by mass or less.

[0030] Next, the bread dough ingredients described above are further modified as needed by adding yeast, sugar, salt, oil, water, etc., to form the bread dough. The proportion of cereal flours in the total amount of solids in the bread dough ingredients is preferably 85% by mass or more, more preferably 90% by mass or more, and even more preferably 95% by mass or more. Here, "solids" refers to the total amount of components other than water and oil. There are no particular limitations on the method of producing bread from the above dough, but methods by baking or by extrusion molding using an extruder are preferred in terms of maintaining the crispness of the coating. In this specification, extrusion molding using an extruder is also referred to as "extruder molding".

[0031] There are two common baking methods: roasting and electrode baking, and either is acceptable. Fermentation is preferable before baking. The baking temperature is usually 150-200°C. In bread production by baking, the amount of water used in the dough is usually 50-90 parts by mass, and more preferably 60-80 parts by mass, per 100 parts by mass of flour used in the dough. The amount of water referred to here may not be water itself, but may be the amount of water in an aqueous liquid such as milk or seasoning liquid (the same applies to the amount of water used in extruder molding, which will be described later).

[0032] In extrusion molding using an extruder, powder (hereinafter also referred to as "mix powder") and liquid (preferably an aqueous liquid such as water, milk, or seasoning liquid) are introduced into the barrel, and the mixture is extruded and expanded while pressurizing and heating the barrel. The amount of liquid used, preferably water, is preferably 20 to 60 parts by mass, and more preferably 30 to 50 parts by mass, per 100 parts by mass of the cereal flours of the mix powder (cereal flours used in the dough).

[0033] The flow rate of the mixed powder in the extruder is not particularly limited, but is preferably 5 kg / h to 35 kg / h, and more preferably 10 kg / h to 25 kg / h. The barrel temperature of the extruder after the bread dough ingredients such as the mix and water are added to the extruder is preferably 70°C to 110°C, and more preferably 80°C to 100°C. The above temperature refers to the temperature of the jacket portion of the barrel. By setting the barrel temperature within the above range, it is possible to produce breadcrumbs that are desirable in terms of flavor and crispness, and it is also possible to prevent the dough ingredients from burning.

[0034] The rotational speed of the screw inside the barrel after the raw material for the dough has been fed into the extruder is preferably, for example, 75 rpm to 300 rpm, and more preferably 100 rpm to 250 rpm.

[0035] The extruder used to produce the breadcrumb composition of the present invention may be single-screw or twin-screw, but a twin-screw extruder is preferred in order to obtain more uniformly expanded breadcrumbs.

[0036] The bread baked or extruded as described above is crushed as appropriate to make breadcrumbs. If necessary, it may be dried before crushing. In this invention, the breadcrumbs may be either fresh breadcrumbs or dried breadcrumbs, and dried breadcrumbs are preferred because they exhibit particularly excellent effects.

[0037] When bread is manufactured by baking, the specific volume (dry weight) of the baked bread is preferably 3.0 ml / g or more and 5.0 ml / g or less. A specific volume (dry weight) of 3.0 ml / g or more is preferable in that it has good crispness, and a specific volume (dry weight) of 5.0 ml / g or less is preferable in that it maintains crispness. The specific volume can be measured by the method described in the examples below.

[0038] If the bread is manufactured by extrusion molding using an extruder, obtained The degree of expansion of the bread (diameter of the extruded product (mm) ÷ inner diameter of the extruder nozzle (mm)) is preferably between 1.2 and 1.8. A degree of expansion of 1.2 or higher is preferable in that it results in good crispness, while a degree of expansion of 1.8 or lower is preferable in that it maintains crispness. The degree of expansion can be measured by the method described in the examples below. If the extruder nozzle is not circular, the ratio of the length of the longest line segment crossing the nozzle to the length of the longest line segment crossing a cross section perpendicular to the extrusion direction of the extruded bread is determined.

[0039] The breadcrumb composition of the present invention may consist solely of breadcrumbs, or it may contain other components in addition to breadcrumbs. Examples of other components include cereal flours, protein materials, emulsifiers, baking powder, thickening polysaccharides, oils and fats, and colorants. As for cereal flours, protein materials, and emulsifiers, those listed above as components of the bread dough used to produce the above breadcrumbs can be used without particular limitation. The proportion of breadcrumbs obtained from the above bread dough raw materials in the breadcrumb composition is preferably 20% by mass or more, and more preferably 30% by mass or more. Furthermore, the proportion of the total amount of the breadcrumbs and other cereal flours in the breadcrumb composition is preferably 50% by mass or more, and more preferably 65% ​​by mass or more. The amount of other cereal flours per 100 parts by mass of breadcrumbs is preferably 50 to 150 parts by mass, and more preferably 75 to 125 parts by mass.

[0040] The method of using the breadcrumb composition for frying of the present invention is not particularly limited. The breadcrumb composition for frying may be applied directly to meat, seafood, vegetables, or other ingredients, or it may be applied after dusting with flour and / or batter. The ingredients coated in this way are then fried in oil. The frying temperature and the type and amount of frying oil used can be those conventionally known without particular limitations.

[0041] The inventors have discovered that using flours containing 2.5% to 30% by mass of oxidized starch or acid-treated starch as a bread dough ingredient can achieve an unprecedented improvement in texture. Ideally, the properties of this breadcrumb composition for frying should be measured by some means and then directly stated in the claims of this patent application. However, the chemical properties and internal structure of oil-fried breadcrumbs are complex and involve many intertwined factors, requiring an excessively large economic expenditure and time to analyze them. Furthermore, there is no known method for measuring the crispness or crumbliness of oil-fried breadcrumbs, and establishing a new measurement method would also require an excessively large economic expenditure and time. Given the circumstances described above and in light of the need for speed and other factors inherent in patent applications, the applicant has described in Claim 1, as stated above, "a breadcrumb composition for fried foods, using flours containing 2.5% to 30% by mass of oxidized starch or acid-treated starch as a bread dough ingredient." As described above, at the time of filing this application, it was impossible to specify the characteristics of a breadcrumb composition for fried foods that "uses flours containing 2.5% to 30% by mass of oxidized starch or acid-treated starch as a bread dough ingredient." [Examples]

[0042] The present invention will be described below based on examples, but the present invention is not limited to the following examples.

[0043] [Control examples, Examples 1-29 and Comparative Examples 1-4] <Making breadcrumbs> The control example, Examples 1-29, and Comparative Examples 1-4 were prepared using Method 1 described below. The obtained bread was ground using a breadcrumb making machine (manufactured by Hakura Seiki, product name "PT300") to obtain raw breadcrumbs that passed through a 6mm mesh opening. Next, it was dried in a fluidized bed at 150°C until the moisture content was 14% by mass or less to obtain dried breadcrumbs.

[0044] (Method 1: Making baked bread) In Tables 2-5 below, 100 parts by mass of the mixture described in the applicable Examples and Comparative Examples were added to 1.5 parts by mass of dry yeast, 1 part by mass of salt, 2 parts by mass of shortening, and 68 parts by mass of water. The mixture was then mixed at low speed for 2 minutes, at medium speed for 8 minutes, and then at high speed for 5 minutes. Next, the dough was fermented at 27°C and 75% RH for 60 minutes. The resulting dough was divided, given a bench rest for 20 minutes, and then proofed in a proofer at 38°C and 75% RH for 60 minutes. Finally, the dough was baked at 180°C for 50 minutes and then aged at 5°C for 18 hours to obtain the baked bread.

[0045] [Measurement of bread] (Specific volume ((dry matter equivalent, ml / g)) The specific volume of the baked bread was measured using a laser volumetric meter (AR-01, manufactured by Irie Co., Ltd.) after storage at room temperature (25°C) with 60% RH for 60 minutes following baking. The specific volume on a dry matter basis was calculated using the following method. The moisture content of the bread was determined by heating and drying at atmospheric pressure at 135°C. Specific volume (ml / g) = Volume of bread (ml) / Mass of bread (g) / (1 - Moisture content of bread (mass%) / 100)

[0046] <Making a batter> A batter composition containing 78.5% by mass of modified starch (Nisshoku Batter Starch #200N, manufactured by Nippon Shokuhin Kako Co., Ltd.), 20% by mass of wheat flour (cake flour, Flower, manufactured by Nisshin Flour Milling Co., Ltd.), 1% by mass of emulsifier (glyceryl monostearate, Excel S-95, manufactured by Kao Corporation), and 0.5% by mass of thickener (guar gum, Guapac, manufactured by DSP Gokyo Food & Chemical Co., Ltd.) was dissolved in a mixture of 20g of refined soybean oil and 200ml of water to make the batter.

[0047] <Preparing the Blender Mix> A blender mix was prepared by mixing 35% by mass of dried breadcrumbs produced by the method described above, 30% by mass of wheat flour (cake flour, manufactured by Nisshin Flour Milling Co., Ltd., product name "Flower"), 33% by mass of modified starch (manufactured by Nippon Shokuhin Kako Co., Ltd., product name "Nisshoku Batter Starch #200N"), 1% by mass of emulsifier (glyceryl monostearate, manufactured by Kao Corporation, product name "Excel S-95"), and 1% by mass of baking powder (manufactured by Oriental Yeast Co., Ltd., product name "Baking Powder FS").

[0048] <Making fried chicken> As an ingredient, several 80g pieces of cut chicken thigh meat were prepared. After marinating the chicken thigh meat, it was dusted with modified starch (Nisshoku Batter Starch #200N, manufactured by Nippon Shokuhin Kako Co., Ltd.), then dipped in the aforementioned batter, and finally coated with the aforementioned batter mix over the entire surface of the chicken thigh meat. The prepared chicken thigh meat was then fried in 175°C oil for 2 minutes, rested for 1 minute, and then fried again in 175°C oil for 2 minutes to make fried chicken. The panelists had agreed on evaluation criteria and texture standards in advance.

[0049] 〔evaluation〕 (i) After frying the prepared fried chicken, it was left at room temperature (25°C) for 4 hours. Then, 10 panelists tasted it and evaluated it according to the evaluation criteria shown in Table 1, and the average of all panelists' scores was calculated. The evaluation results are shown in Tables 2 to 5.

[0050] (ii) For the fried chicken prepared in a different manner from (i), after frying, it was left to cool at room temperature (25°C) for 60 minutes, and then stored in a refrigerator (5°C) for 24 hours. After that, it was removed from the refrigerator and heated in a microwave (600W) (heating time 180 seconds / piece), and the same 10 panelists as in (i) above tasted it and evaluated it according to the evaluation criteria shown in Table 1, and the average of the evaluation scores of all panelists was calculated. The evaluation results are shown in Tables 2 to 5.

[0051] (iii) After frying, the fried chicken prepared separately from (i) and (ii) was left to cool at room temperature (25°C) for 30 minutes, and then stored in a freezer (temperature -20°C) for 24 hours. After that, it was removed from the freezer and heated in a microwave oven (600W) (heating time 180 seconds / piece), and 10 panelists tasted it and evaluated it according to the evaluation criteria shown in Table 1, and the average of all panelists' scores was calculated. The evaluation results are shown in Tables 2 to 5. If the evaluation score for all 6 items is 3.6 or higher, or if the average evaluation value for all 6 items is 3.9 or higher, it can be said that the texture is excellent.

[0052] [Table 1]

[0053] [Table 2]

[0054] The details of each processed starch type listed in Table 2 are as follows: • "Oxidation": As the oxidized starch, J-Oil Mills' "SP-3" (viscosity of 50-250 Pa·s at 25°C when prepared as a 10% by mass aqueous solution) was used (the same applies to the oxidized starches listed in Tables 3 to 5 below). • "Acid treatment": As the acid-treated starch, J-Oil Mills' "Gelcol R-100" (viscosity of 50-250 Pa·s at 25°C when prepared as a 10% by mass aqueous solution) was used. • "Unprocessed": As unprocessed starch, we used "Corn Starch Y-3P(PV)N" manufactured by Sanwa Starch Industry Co., Ltd. • "Acetylation": As the acetylated starch, "Sakura 2" manufactured by Matsutani Chemical Co., Ltd. was used.

[0055] [Table 3]

[0056] In Table 3, "Pinebake CC" manufactured by Matsutani Chemical Co., Ltd. was used as the phosphate-crosslinked starch. In Table 3, "NON-GMO Corn Alpha Y" manufactured by Sanwa Starch Industry Co., Ltd. was used as the pregelatinized starch.

[0057] [Table 4]

[0058] The following protein materials were used as listed in Table 4. • Wheat protein: "SuperGlu 85H(N)" manufactured by Nippon Colloid Co., Ltd., protein content 79.2% by mass • Soy protein: Fuji Oil Co., Ltd.'s "Profit-1000," protein content 60.9% by mass. • Milk protein: Friesland Campina Domo "MPC80", protein content 80.5% by mass • Whole egg powder: Kewpie Corporation's "Dried Whole Egg No. 1", protein content 47.6% by mass

[0059] [Table 5]

[0060] As the emulsifier listed in Table 5, we used "Excel S-95" manufactured by Kao Corporation.

[0061] As shown in Tables 2-5, the fried coatings of each example prepared using flours containing 2.5% to 30% by mass of oxidized starch or acid-treated starch as a bread dough ingredient had a superior texture in terms of crispness and crumbliness after being stored at room temperature after cooking, after being stored in the refrigerator and heated in a microwave oven, and after being stored in the freezer and heated in a microwave oven, compared to the fried coatings of each comparative example that did not use oxidized starch or acid-treated starch, or used flours with a proportion outside the above range as a bread dough ingredient. Furthermore, by blending cross-linked starch or pregelatinized cereal flours as shown in Table 3, protein materials as shown in Table 4, and emulsifiers as shown in Table 5 in predetermined proportions, the texture of the fried coating could be improved very effectively.

[0062] (Second control example, Example 30 (Method 2: Preparation of extruder-formed bread)) Mixes of the formulations described in the above control example and Example 1 were prepared, and 40 parts by mass of water were added to 100 parts by mass of each mix. Bread was then produced using a twin-screw extruder (manufactured by Japan Steel Works, product name "Twin-screw extruder for food") under the following conditions. These are referred to as the second control example and the bread of Example 30, respectively. The degree of expansion (diameter of the extruded product ÷ inner diameter of the extrusion port) of the bread obtained from the second control example and Example 30 was determined using the following method, and the results were 2.0 and 1.5, respectively. ·Powder flow rate 15kg / h • Screw rotation speed: 250 rpm Barrel temperature: 90℃ • Nozzle inner diameter: 5mm

[0063] (Degree of expansion (Diameter of extruded product ÷ Inner diameter of extrusion port)) The degree of expansion was measured by dividing the diameter of the extruded product (mm) by the inner diameter of the extrusion port (5 mm in this case). The diameter of the extruded product was measured using calipers after storing the bread obtained by extrusion molding with an extruder for 60 minutes at 25°C and 60% RH.

[0064] Dried breadcrumbs were obtained from the bread in the same manner as in Examples 1-29 and Comparative Examples 1-4 (second control example and dried breadcrumbs of Example 30). The dried breadcrumbs of Example 30 were evaluated in the same manner as in Examples 1-29 and Comparative Examples 1-4, except that the control example was changed to the dried breadcrumbs of the second control example obtained by extruder molding, and the following evaluation scores were obtained. • The texture (crispness) of the coating after being left at room temperature was rated 4.4 points. • The texture of the coating after being left at room temperature (crumbly) was rated 4.6 points. • The texture (crispness) of the coating after being refrigerated and microwaved was rated 4.4 points. • The texture of the coating after being microwaved in the refrigerator (crumbly) was rated 4.5 points. • The texture (crispness) of the coating after freezing and microwaving was rated 4.3 points. • The texture of the coating after freezing and microwaving (crumbly) received a score of 4.3. [Industrial applicability]

[0065] According to the breadcrumb composition for deep-frying of the present invention, even after some time has passed since deep-frying, the deterioration of texture is suppressed, and the coating can be maintained with good crispness and less of a dry, crumbly texture. According to the breadcrumb composition for deep-frying of the present invention, even after storage at room temperature, refrigeration, or freezing, and especially after heating in a microwave oven after storage by these methods, it is possible to maintain a good crispness while minimizing the crumbly texture.

Claims

1. A breadcrumb composition for deep-frying, comprising breadcrumbs made using flours containing more than 10% by mass and 30% by mass or less of oxidized starch and / or acid-treated starch, and 50% by mass or more and less than 90% by mass of wheat flour, as ingredients for bread dough.

2. The breadcrumb composition for deep-frying according to claim 1, wherein the above bread dough ingredients further contain (A) and / or (B) below. (A) Cross-linked starch in cereal flours in an amount of 5% to 25% by mass. (B) Pregelatinized starch and / or pregelatinized cereal flour in a quantity of 1% by mass or more and 10% by mass or less.

3. The breadcrumb composition for deep-frying according to claim 1 or 2, wherein the bread dough ingredients contain a protein material, one or more of which are wheat protein, legume protein, milk protein, and egg powder, in amounts of 0.5 parts by mass to 5 parts by mass in terms of protein, in a total of 100 parts by mass of flours and the protein material.

4. The breadcrumb composition for deep-frying according to claim 1 or 2, wherein the bread dough ingredients contain 1 to 2 parts by mass of emulsifier in a total of 100 parts by mass of flours and emulsifier.

5. The breadcrumb composition for deep-frying according to claim 1 or 2, comprising breadcrumbs which are crushed bread obtained by baking or extruding the above-mentioned bread dough raw materials.

6. A breadcrumb composition for deep-frying according to claim 5, wherein the specific volume of baked bread is 3.0 ml / g or more and 5.0 ml / g or less on a dry weight basis.

7. A method for producing a breadcrumb composition for deep-frying according to claim 5, comprising the step of obtaining bread after extruder molding having an expansion degree represented by the following formula of 1.2 or more and 1.8 or less. Formula: Expansion degree = Diameter of extruded product ÷ Inner diameter of extrusion port

8. A method for producing a breadcrumb composition for deep-frying, comprising obtaining breadcrumbs from bread dough containing cereal flours having an oxidized starch or acid-treated starch content of more than 10% by mass and 30% by mass or less, and a wheat flour content of 50% by mass or more and less than 90% by mass.

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