Method for producing modified starch powder, coating material for coated foods, and method for producing coated foods

Abstract

A modified starchy powder production method according to the present invention includes: a step for adding a monovalent or divalent metal salt in an amount of 0.2-5 parts by mass in terms of the mass of metal ions, with respect to 100 parts by mass of a starchy powder, to obtain a mixture; and a heating step for heating the mixture such that the product temperature of the starchy powder becomes 70-130°C. Preferably, before the heating step, a step for adjusting the water content of the mixture to 12-22 mass% is included. The present invention enables production of a fried food in which the binding ability of a coating to an ingredient is excellent and in which the flavor and texture of the coating is superior.

Description

Technical Field

[0001] The present invention relates to a modified starch powder suitable for the coating material of fried foods.

Background Art

[0002] Starchy powders such as wheat flour and starch are used as raw material powders for bread, noodle dough, coating materials for fried foods, etc., or as food materials such as the base material of sauces. In addition, they are also used as powders for preventing the adhesion of dough to the hands and tools of workers in the production of bread and noodle dough. Since starchy powders tend to mix unevenly and become lumpy or sticky when mixed with water, their workability as food ingredients is not always good. In fried foods obtained by heat-cooking a material with a coating material attached thereto, such properties of the starchy powder are utilized, and the starchy powder is used by attaching it to the material as a coating material. On the other hand, when the starchy powder is heated, the starchy powder becomes sticky or hard, so that the oily flavor becomes strong in fried foods, and the taste integration between the material and the coating material may become poor.

[0003] In light of these challenges with starchy powders, improvements to starchy powders have been considered, and various modified starchy powders have been proposed. Patent Document 1 describes that by granulating raw materials including wheat flour and water under non-heating conditions, specifically under temperature conditions that do not increase the degree of gelatinization of the raw materials by more than 5% during the processing, granulated wheat flour with good workability, less clumping and less powder scattering can be obtained. Patent Document 2 describes that by heat-treating wheat flour at 100°C or higher after dehydration, wheat flour with a non-sticky and smooth texture can be obtained when dispersed in water and heated. Patent Document 3 describes that modified wheat flour obtained by moist heat treatment or dry heat treatment of raw materials, with RVA peak viscosity and gelatinization onset temperature in specific ranges, has good dispersibility in water, good workability, and is suitable for coatings of fried foods. Patent Document 4 describes a modified wheat flour for battered foods, which is dried and pulverized after moist heat treatment and has a specific particle size, degree of gelatinization, and viscosity. The conditions for the moist heat treatment are described as heating the wheat flour at 1 atmosphere and 110-130°C for 10-20 minutes. [Prior art documents] [Patent Documents]

[0004] [Patent Document 1] Japanese Patent Publication No. 2014-200208 [Patent Document 2] US5720822A [Patent Document 3] US2019014801A1 [Patent Document 4] Japanese Patent Publication No. 2008-67675 [Overview of the project]

[0005] Conventional modified starch powders have room for improvement in terms of their ability to bind the coating to ingredients in fried foods. While methods have been proposed to compensate for this lack of binding, such as adding thickeners to the starch powder, this method sometimes resulted in a decrease in the flavor and texture of the coating. A technology that can achieve a high level of both coating binding and flavor / texture has yet to be provided.

[0006] The object of the present invention is to provide a technology that can improve the adhesion and flavor and texture of the coating in fried foods.

[0007] The present invention relates to a method for producing modified starch powder, comprising the steps of: adding 0.2 to 5 parts by mass of a monovalent or divalent metal salt, in terms of the mass of metal ions, to 100 parts by mass of starch powder to obtain a mixture; and heating the mixture so that the temperature of the starch powder reaches 70 to 130°C.

[0008] Furthermore, the present invention relates to a coating material for fried foods, which contains a modified starch powder produced by the manufacturing method of the present invention described above. Furthermore, the present invention is a method for producing fried food, comprising the step of attaching a coating material containing modified starch powder produced by the manufacturing method of the present invention described above to the ingredients, and then heating and cooking the ingredients. [Modes for carrying out the invention]

[0009] The present invention provides a method for producing modified starchy powder, in which starchy powder is used as a raw material. As the starchy powder, conventional grain-derived powders used as coating materials for fried foods can be used at room temperature and pressure. Specific examples include unmodified grain flour and starch that have not undergone heating or other treatments. In this invention, one type of starchy powder can be used alone or in combination of two or more types. Examples of grain flours include wheat flour (strong flour, semi-strong flour, medium flour, weak flour, durum wheat flour, whole wheat flour, etc.), barley flour, rice flour, and sorghum flour. Examples of starches include tapioca starch, potato starch, cornstarch, and wheat starch. Unless otherwise specified, "starch" here refers to "pure starch" isolated from plants such as wheat, and is distinct from the starch naturally present in grain flour.

[0010] The present invention provides a method for producing modified starch powder by adding a monovalent or divalent metal salt to starch powder to obtain a mixture, and then heating the mixture under specific conditions. By heat-treating the starch powder and the monovalent or divalent metal salt together in this manner, it is possible to further improve the binding properties and flavor and texture of the coating in fried foods compared to conventional methods of heat-treating starch powder alone.

[0011] The present invention provides a method for producing modified starchy powder, comprising a step of adding a specific amount of a monovalent or divalent metal salt to starchy powder to obtain a mixture (mixture preparation step). The monovalent or divalent metal salt is not particularly limited as long as it can be used for food purposes, and examples include inorganic salts such as sodium chloride, potassium chloride, sodium sulfate, magnesium sulfate, tripotassium phosphate, and dipotassium hydrogen phosphate; and organic salts such as sodium citrate and calcium lactate. Among these, inorganic salts of alkali metals or alkaline earth metals are preferred, and chlorides or sulfates of alkali metals or alkaline earth metals are more preferred. Considering safety and ease of availability, chlorides or sulfates of sodium, potassium, magnesium, and calcium are even more preferred.

[0012] In the mixture preparation step, the method of mixing the starchy powder and the monovalent or divalent metal salt is not particularly limited. For example, one method is to add the monovalent or divalent metal salt, which is in powder form at room temperature and pressure, to the starchy powder and mix it, or to liquefy the monovalent or divalent metal salt before adding it to the starchy powder and mixing it. The latter method is particularly preferred because it can more reliably achieve the predetermined effects of the present invention. In the latter method, the liquid mixed with the monovalent or divalent metal salt to liquefy it is not particularly limited, but is preferably water, and a method of adding an aqueous solution of the monovalent or divalent metal salt to the starchy powder and mixing it is particularly preferred. The concentration of the monovalent or divalent metal salt in such an aqueous metal salt solution is not particularly limited and can be appropriately adjusted according to the type of starchy powder and the metal salt, but is generally preferably about 0.2 to 5% by mass of the total mass of the aqueous metal salt solution.

[0013] In the mixture preparation step described above, the amount of monovalent or divalent metal salt added to the starchy powder is 0.2 to 5 parts by mass, preferably 0.3 to 3 parts by mass, and more preferably 0.4 to 1 part by mass, based on the mass of metal ions in the metal salt, per 100 parts by mass of starchy powder. If the amount of monovalent or divalent metal salt added to the starchy powder is less than 0.2 parts by mass as metal ions, the predetermined effects of the present invention will not be achieved, and if the amount added exceeds 5 parts by mass as metal ions, the flavor and texture of the fried food produced using it may deteriorate.

[0014] In the mixture preparation step described above, other components other than monovalent or divalent metal salts that are edible may be added to the starchy powder, provided that the predetermined effects of the present invention are achieved. Examples of such other components include oils and fats, dispersants, lubricants, emulsifiers, etc., and one or more can be used individually or in combination. The method and timing of adding the other components are not particularly limited, and for example, a mixture of the metal salt aqueous solution and the other components may be added to the starchy powder. A preferred example of such other components is oils and fats. When monovalent or divalent metal salts and oils and fats are used in combination as additives to the starchy powder, the starchy powder and the monovalent or divalent metal salts can be mixed more uniformly than when oils and fats are not used. The amount of the other components added is not particularly limited and can be adjusted appropriately depending on the type of the other components, but from the viewpoint of balancing the significance of using the other components with the suppression of their effects, the amount is preferably 0.05 parts by mass or more, more preferably 0.07 parts by mass or more, even more preferably 0.1 parts by mass or more, and preferably 5 parts by mass or less, more preferably 3 parts by mass or less, and even more preferably 1 part by mass or less, per 100 parts by mass of starchy powder.

[0015] The present invention provides a method for producing modified starch powder, which includes a heating step in which the mixture obtained in the mixture preparation step is heated so that the temperature of the starch powder in the mixture reaches 70 to 130°C. The heating step may be performed after the mixture obtained in the mixture preparation step has been stored in a predetermined environment for a predetermined time, but from the viewpoint of more reliably achieving the predetermined effects of the present invention, it is preferable to perform the heating step as soon as possible after the mixture preparation step. Specifically, for example, it is preferable to perform the heating step within 48 hours immediately after the mixture preparation step.

[0016] The heat treatment of the mixture in the aforementioned heating step is not particularly limited, provided that the starchy powder in the mixture is not scorched. Examples include heat treatment using superheated steam or a hot airflow to heat the object, heat treatment in a high-temperature atmosphere with little convection, and heat treatment using a heating medium such as metal. The heating device used to carry out the aforementioned heating step is preferably one that is capable of such heat treatment. Examples include ovens, kettles, stirring devices or extruders equipped with heating means.

[0017] An example of a heating device suitable for carrying out the above heating process is the heat treatment stirring device described in Japanese Patent No. 4112910. This heat treatment stirring device comprises a cylindrical container for containing the object to be treated, a hollow rotating shaft provided inside the container, a hollow pipe screw formed in communication with the shaft, and a steam supply source for supplying steam into the rotating shaft and pipe screw. The device is configured to allow heat treatment by transmitting the heat generated by supplying steam into the rotating shaft and pipe screw to the object to be treated via the rotating shaft and pipe screw.

[0018] In the heating step, other treatments may be performed simultaneously with the heating of the mixture, to the extent that the predetermined effects of the present invention are achieved. Examples of such other treatments include pressurization using atmospheric pressure or other pressurizing means, stirring, and so on.

[0019] In the aforementioned heating step, two or more heating treatments with different heating conditions (heating temperature, heating time, heating environment such as atmospheric pressure, etc.) may be used in combination. An example of combining multiple such heating treatments is a process in which the mixture to be heated is placed in the containment space of a heating device and sealed, heated under sealed conditions, and then the sealing condition is released and the heating continues in an open system (under atmospheric pressure conditions). In such a heating treatment, it is sufficient that the temperature of the starchy powder in the mixture reaches 70 to 130°C in at least one of the heating conditions, either under sealed conditions or under atmospheric pressure conditions. A specific example is a process in which, first under sealed conditions, the mixture is heated so that the temperature of the starchy powder in the mixture is maintained at 110 to 130°C for 1 to 3 hours, and then the sealed space containing the mixture is opened to atmospheric pressure conditions, and the mixture is heated so that the temperature of the starchy powder is maintained at 70 to 100°C for 10 to 90 minutes. Thus, when combining multiple heat treatments with different heating conditions, the mixture that has undergone the preceding heat treatment (for example, the heat treatment under the sealed conditions described above) may be cooled before being subjected to the subsequent heat treatment (for example, the heat treatment under atmospheric pressure described above). However, from the viewpoint of more reliably achieving the predetermined effects of the present invention, it is preferable to maintain the temperature of the starchy powder in the mixture at 70°C or higher during the heating process.

[0020] The following are preferred heating conditions for the mixture in the aforementioned heating process. The "heating temperature" below refers to the temperature of the starchy powder in the mixture. • Heating condition 1: Maintain a heating temperature of 70-130°C for 10 minutes to 240 hours. • Heating condition 2: Maintain a heating temperature of 70-100°C for 12-240 hours, or maintain a heating temperature of 100-130°C for 10 minutes-12 hours. • Heating condition 3: Maintain a heating temperature of 70-90°C for 72-240 hours, or maintain a heating temperature of 100-130°C for 10 minutes to 3 hours. Of the above heating conditions 1 to 3, heating condition 3 is the most preferred, followed by heating condition 2, and then heating condition 1. In the present invention, the time during which the heating temperature falls within the above-preferred range typically exists as a single continuous period, but embodiments where it exists as a plurality of discontinuous periods are also included. In such embodiments, it is preferable that the total of these plural periods falls within the above-preferred range.

[0021] The method for producing the modified starch powder of the present invention may include a moisture adjustment step of adjusting the moisture content of the mixture to 12 to 22% by mass, more preferably 14 to 18% by mass, before the heating step. The "moisture content" referred to here indicates a value determined by the absolute dry method. The "moisture content of the mixture" referred to here is typically substantially the same as the "moisture content of the starch powder in the mixture". By performing the moisture adjustment step prior to the heating step, the starch powder and the monovalent or divalent metal salt in the mixture to be heated are more uniformly mixed, and the predetermined effects of the present invention can be achieved more reliably. Since the moisture content of ordinary wheat flour is about 10 to 14% by mass, the moisture adjustment step typically includes a treatment of adding moisture to the mixture of the starch powder and the monovalent or divalent metal salt. mixture As the moisture to be added, water or water vapor can be used, and saturated water vapor is preferably used as the water vapor.

[0022] [[ID=J11]]The method for producing the modified starch powder of the present invention may include a step of cooling the mixture that has undergone the heating step, that is, the modified starch powder. In such a cooling step, the method for cooling the mixture is not particularly limited, and examples include natural cooling, ventilation cooling, forced cooling using a refrigerator, etc. Also, the method for producing the modified starch powder of the present invention may include a step of pulverizing the starch powder (modified starch powder) that has undergone the heating step. In such a pulverizing step, the method for pulverizing the starch powder is not particularly limited, and examples include roll-type pulverization, pin mill-type pulverization, impact-type pulverization, etc. [[ID=1J5]]The above cooling step and pulverizing step may be carried out either first or simultaneously.

[0023] The average particle size of the modified starch powder is preferably 300 μm or less, more preferably 150 μm or less, from the viewpoint of improving the binding properties of the coating to the ingredients in fried foods and the flavor and texture of the coating. From a similar viewpoint, the lower limit of the average particle size of the modified starch powder is preferably 10 μm or more, more preferably 15 μm or more. Here, "average particle size" refers to the volume average diameter measured by the laser diffraction-scattering method (volume cumulative particle size D50 at 50% of the cumulative volume when measured dry). A commercially available laser diffraction particle size distribution analyzer, such as the Microtrac MT3000II (Nikkiso Co., Ltd.), can be used as the average particle size measuring device. The average particle size of the modified starch powder can be adjusted, for example, in the grinding process described above.

[0024] The modified starch powder produced by the manufacturing method of the present invention described above (hereinafter also referred to as "specific modified starch powder") is useful as a coating material for fried foods. Specific modified starch powder can be used in the production of various fried foods, such as karaage (Japanese fried chicken), tatsuta-age (Japanese fried chicken), tempura, kakiage (mixed vegetable tempura), agedama (fried tempura batter scraps), deep fry, fritters, and corn dogs. Specific examples of deep fry include tonkatsu (pork cutlet), croquettes, fried shrimp, fried chicken, and french fries.

[0025] The present invention includes a coating material for fried foods containing the aforementioned modified starch powder. The differences between this coating material for fried foods and the method for producing the modified starch powder described above will be primarily explained. For aspects of the coating material for fried foods not specifically described above, the explanation of the method for producing the modified starch powder described above will apply as appropriate.

[0026] The content of the specific modified starch powder in the coating material for fried foods of the present invention is not particularly limited and can be adjusted as appropriate depending on the type of fried food being manufactured. However, from the viewpoint of ensuring that the effects of the specific modified starch powder are more reliably achieved, the content is preferably 10% by mass or more, and more preferably 20% by mass or more, based on the total mass of the coating material. Furthermore, the content of the specific modified starch powder in the coating material for fried foods of the present invention may be 100% by mass, but for example, it is preferably 95% by mass or less, and more preferably 90% by mass or less.

[0027] The coating material for fried foods of the present invention typically contains one or more types of grain flours other than the specified modified starch powder. In this specification, "grain flours" refers to substances derived from grains that are powdery at room temperature and pressure, and is a concept that includes grain flour and starch. Grain flour and starch are as described above. Other grain flours other than the specified modified starch powder that can be contained in the coating material for fried foods of the present invention may include grain flour and starch that have been modified by heat treatment or the like. For example, modified starch obtained by subjecting unmodified starch (raw starch) to one or more treatments such as gelatinization, etherification, esterification, acetylation, crosslinking, or oxidation may be used.

[0028] The total content of grain flours, including the specific modified starch powder, in the coating material for fried foods of the present invention may be adjusted as appropriate depending on the type of fried food to be produced using the coating material, and is not particularly limited, but generally it is preferably 40 to 95% by mass, more preferably 60 to 90% by mass, based on the total mass of the coating material.

[0029] The coating material for fried foods of the present invention may contain other components in addition to cereal flours as needed. These other components can be any components that can be commonly used in coating materials for fried foods of this type, without any particular limitations. Examples include whole egg powder or egg white powder; oils and fats; sugars such as dextrin, starch syrup, and sugar alcohols; salts; seasonings; leavening agents; emulsifiers; thickeners; enzymes, etc. Depending on the type of fried food being manufactured, one of these can be used alone or in combination of two or more. Preferably, the total content of these other components, excluding the specified modified starch powder in the coating material for fried foods of the present invention, is within the range of 90% by mass or less of the total mass of the coating material.

[0030] The coating material for fried foods of the present invention is in powder form at room temperature and pressure. When using it, it may be applied to the ingredients as a powder, or it may be mixed with a liquid to form a liquid or paste-like coating (so-called batter) which may then be applied to the surface of the ingredients. In other words, the coating material for fried foods of the present invention may be used as a dusting powder or batter, or as an ingredient in a coating. Preferably, the coating material for fried foods of the present invention is provided as a powdered premix and is used either applied to the ingredients as a batter in powder form, or used as an ingredient in a coating.

[0031] The present invention encompasses a method for producing coated fried foods using the aforementioned modified starch powder. This method for producing coated fried foods will primarily be described in terms of its differences from the previously described method for producing the modified starch powder and the coating material for coated fried foods. For aspects of the method for producing coated fried foods that are not specifically described, the previously described methods for producing the modified starch powder and the coating material for coated fried foods will apply as appropriate.

[0032] The present invention provides a method for producing fried food products, comprising the steps of applying a coating material containing a specific modified starch powder to the ingredients, and then heating and cooking the ingredients. The "coating material containing a specific modified starch powder" can be the coating material for fried food products of the present invention described above. In the method for producing fried food according to the present invention, the ingredients are not particularly limited, and various ingredients can be used, such as meats of livestock such as chicken, pork, beef, lamb, and goat; seafood such as squid, shrimp, fish, and shellfish; vegetables; and imitation meats such as soy meat. The ingredients may be seasoned as needed before the batter is applied. In the method for producing fried food products of the present invention, the method of attaching the coating to the ingredients is not particularly limited. The coating may be attached to the ingredients in powder form, or it may be mixed with a liquid to form a liquid or paste-like coating before being attached to the surface of the ingredients. Water is commonly used as the liquid to be mixed with the coating, but the type of liquid is not particularly limited. For example, an aqueous liquid containing oil and / or seasonings, milk, broth, or boiling liquid can also be used. In the method for producing fried food according to the present invention, a first coating containing a specific modified starch powder may be applied to the ingredients, a second coating may be applied to the ingredients, and then the ingredients may be cooked. The composition of the second coating is not particularly limited and may be the same as that of the coating for fried food according to the present invention described above, and may or may not contain the specific modified starch powder described above. The second coating may also be a batter (e.g., breadcrumbs, fried chicken batter, grain flour, starch powder, etc.) or a batter liquid (e.g., egg wash, batter liquid for tempura or breaded fried food, batter liquid for fried chicken, etc.). In the method for producing fried food products of the present invention, the method for heating the ingredients to which the batter is attached is typically deep-frying, but other heating methods such as baking can also be used. [Examples]

[0033] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to the following examples. Examples 1-22, 26, and 27 are for reference only.

[0034] [Examples 1-22, Comparative Examples 1-9: Production of Modified Starch Powder] A predetermined amount of finely ground additives shown in Tables 1-4 was added to weak flour (moisture content 12% by mass) as a starchy powder, and the mixture was stirred and mixed in a mixer to obtain a mixture (mixture preparation step). The additives used were sodium chloride, potassium chloride, calcium chloride, sodium sulfate, calcium sulfate (all monovalent or divalent metal salts), iron citrate, or ammonium sulfate. The obtained mixture was heated using a heating device under the conditions shown in Table 1 (heating step) to produce modified starchy powder with an average particle size of 150 μm or less. As the heating device for the starchy powder, a heating device having the same configuration as the heat treatment stirring device described in Japanese Patent No. 4112910 was used. In the heating step, the mixture to be heated was placed in the containment space of the heating device, sealed, and heated under sealed conditions.

[0035] [Examples 23-27: Production of modified starch powder] Prior to the heating step, water was added to the starchy powder using a spray bottle and thoroughly mixed to adjust the moisture content of the starchy powder as shown in Table 5 (humidification step). Otherwise, the process was the same as in Example 1 to produce modified starchy powder with an average particle size of 150 μm or less. If coarse particles were found in the modified starchy powder, they were removed by passing it through a sieve with a mesh size of 150 μm.

[0036] [Evaluation test: Tonkatsu production] Tonkatsu (pork cutlet), a deep-fried food product, was prepared using the modified starch powders of each example and comparative example. Specifically, first, the batter was prepared by mixing the components listed in the "Batter (mass %)" column of Tables 1 to 5. Then, the surface of the pork loin meat (200g per slice, 1cm thick) was evenly coated with the flour, the meat was dipped in the batter, breadcrumbs were applied to the entire surface of the meat, and the meat was deep-fried in salad oil heated to 170°C for 4 minutes to produce tonkatsu. As Reference Example 1, tonkatsu was produced in the same manner as in each example, except that the same starch powder (cake flour) used in the production of the modified starch powder was used instead of the modified starch powder. As Reference Example 2, tonkatsu was produced in the same manner as in each example, except that oil-processed starch (manufactured by Oji Corn Starch Co., Ltd., product name "Milfix D") was used instead of the modified starch powder. The prepared tonkatsu (pork cutlet) was allowed to cool, stored in a refrigerator for 6 hours, and then stored at room temperature (ambient temperature 25°C) for 1 hour. The stored tonkatsu was cut with a knife, and the adhesion of the coating (resistance to peeling from the filling) was evaluated. The flavor and texture of the coating when the stored tonkatsu was eaten were also evaluated. The evaluation was conducted by 10 expert panelists according to the evaluation criteria below, and the arithmetic mean of the evaluations of the 10 panelists was calculated. The results are shown in Tables 1-5.

[0037] <Evaluation Criteria for Clothing Binding Properties> 5 points: The coating does not peel off at all when cutting fried food with a knife, which is extremely good. 4 points: The batter hardly peels off even when cutting fried food with a knife, which is good. Point 3: When deep-fried food is cut with a knife, the coating peels off from 10-20% of the entire circumference of the cut surface. 2 points: When the fried food is cut with a knife, the coating peels off over 20% to 50% of the entire circumference of the cut surface, which is a defect. 1 point: When the fried food is cut with a knife, the coating peels off over 50% of the entire circumference of the cut surface, which is extremely unacceptable. <Evaluation criteria for the flavor and texture of the coating> 5 points: The batter is very light, and there is absolutely no greasiness; it's excellent. 4 points: The batter is light and doesn't feel greasy, which is good. 3 points: The batter feels a little light, but it's slightly oily. 2 points: The batter was a little hard or sticky, and felt oily, which was a negative point. 1 point: The coating is hard or sticky, and it feels very oily, making it extremely unacceptable.

[0038] [Table 1]

[0039] As shown in Table 1, each example involved adding a monovalent or divalent metal salt to the starchy powder before heating, resulting in superior coating adhesion and coating flavor and texture compared to the comparative examples where other additives (ferric citrate or ammonium sulfate) were added before heating.

[0040] [Table 2]

[0041] As shown in Table 2, in each example, the amount of additive (monovalent or divalent metal salt) added to the starchy powder during the mixture preparation process was in the range of 0.2 to 5 parts by mass of metal ions per 100 parts by mass of the starchy powder. Therefore, compared to Comparative Example 3, which did not meet this requirement, the coating had particularly superior flavor and texture.

[0042] [Table 3]

[0043] As shown in Table 3, each example had a heating temperature (temperature of the mixture to be heated) of 70°C during the heating process, resulting in superior coating adhesion and coating flavor and texture compared to the comparative examples where the heating temperature was 60°C.

[0044] [Table 4]

[0045] As shown in Table 4, in each example, the heating temperature (temperature of the mixture to be heated) in the heating process was 130°C or lower. Therefore, compared to the comparative examples where this temperature exceeded 130°C, the coating exhibited superior adhesion and flavor / texture.

[0046] [Table 5] [Industrial applicability]

[0047] The present invention provides a method for producing a modified starch powder capable of manufacturing fried foods with excellent binding properties to ingredients and superior flavor and texture of the coating, a coating material for fried foods, and a method for manufacturing fried foods.

Claims

1. A step of adding 0.2 to 5 parts by mass of a monovalent or divalent metal salt, in terms of the mass of metal ions, to 100 parts by mass of starchy powder to obtain a mixture, A heating step in which the mixture is heated so that the temperature of the starchy powder reaches 70 to 130°C, Prior to the heating step, the process includes a humidity control step in which the moisture content of the mixture is adjusted to 14 to 18% by mass. The aforementioned starchy powder is cereal flour, A method for producing modified starch powder for battered foods, wherein the heating of the mixture in the heating step is carried out using a stirring device instead of an extrusion device.

2. A method for producing a modified starch powder for battered foods according to claim 1, wherein the time for maintaining the product temperature in the heating step is 10 minutes to 240 hours.

3. A coating material for fried foods, comprising a modified starch powder produced by the manufacturing method described in claim 1.

4. A method for producing a fried food product, comprising the steps of attaching a coating material containing a modified starch powder produced by the manufacturing method described in claim 1 to the ingredients, and then heating and cooking the ingredients.

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