Bread crumb composition for fried food

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

Breadcrumb composition for deep-fried foods

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

[0002] Breadcrumbs are processed foods for cooking that are produced by crushing bread and drying it as needed, and are used as coating materials for fried foods, etc. For example, breaded fried foods, which are a type of breadcrumb-containing food, are usually produced by coating various ingredients with flour (so-called flour dusting), dipping them in liquid egg or batter, and then covering them with breadcrumbs and deep-frying them.

[0003] Patent Document 1 describes a breadcrumb composition comprising 100 parts by mass of dry breadcrumbs, 4 to 50 parts by mass of pregelatinized starch and / or powdered protein, and 0.2 to 6 parts by mass of a thickening polysaccharide. The document also describes that this composition allows the composition to adhere easily and reliably to ingredients when sprinkled directly on them, and prevents warping and burnt spots of the ingredients when fried in a small amount of oil.

[0004] Patent Document 2 describes a method for making bread crumbs with an oil absorption rate of 6.8% or less and a bulk density of 0.37 g / cm after frying. ３ The document describes bread crumbs having a compressive modulus of 30 to 60 N or less, and a generally spindle-shaped shape. The document also describes that at least wheat flour and phosphate-crosslinked starch are used as dough ingredients, and that the amount of phosphate-crosslinked starch is 10 to 30% by mass of the total amount of wheat flour and phosphate-starch in the ingredients. The document also describes that this configuration results in a fried food product that absorbs little oil when deep-fried and has a crispy texture.

[0005] JP 2012-039913 A JP 2017-038529 A

[0006] Breadcrumbs are preferred for their crispy texture and smooth melt-in-the-mouth texture after frying. However, conventional breadcrumbs have a problem in that the texture deteriorates over time after frying, becoming less crispy and more crumbly. This deterioration in texture is particularly likely when breadcrumbs are stored in a refrigerator or freezer or reheated in a microwave oven.

[0007] In contrast, Patent Document 1 discloses breadcrumbs produced by conventional methods using common breadcrumb ingredients such as wheat flour, yeast, sugar, salt, and fats and oils, and the breadcrumbs themselves are not unique. Patent Document 2 focuses on the ease of oil drainage and crispy texture achieved by using phosphate cross-linked starch, but does not consider the suppression of crispiness or crumbiness after aging following frying, particularly after freezing or refrigeration and microwave heating. Therefore, the object of the present invention is to solve the problems of the prior art.

[0008] As a result of extensive research, the present inventors have found that by using breadcrumbs made from dough ingredients containing a specific amount of oxidized starch or acid-treated starch, it is possible to obtain a coating that is excellent in maintaining its crispiness and suppressing its crumbly texture even after frying and storing it at room temperature, followed by refrigerated or frozen storage and subsequent heating in a microwave oven.

[0009] The present invention is based on the above findings and provides a breadcrumb composition for deep-fried foods, which contains breadcrumbs obtained by using, as a dough ingredient, cereal flour containing 2.5% by mass or more and 30% by mass or less of oxidized starch and / or acid-treated starch.

[0010] The breadcrumb composition for deep-fried foods of the present invention contains breadcrumbs. This breadcrumbs is made by using, as a dough ingredient, cereal flour containing 2.5% by mass to 30% by mass of oxidized starch or acid-treated starch. In the present invention, the oxidized starch or acid-treated starch is used as a dough ingredient for obtaining the breadcrumbs, rather than being added externally to the breadcrumbs, thereby achieving the effect of obtaining a coating that has good overall crispness, including the breadcrumbs.

[0011] Oxidized starch is starch that has been oxidized with an oxidizing agent. Examples of oxidation treatments include the oxidation of hydroxyl groups in starch molecules to carboxyl groups. Oxidized starch may be starch that has undergone, in addition to oxidation treatment, processing treatments other than oxidation treatments, such as acetylation and gelatinization, or may be starch that has not undergone such treatments. There are no limitations on the type of starch that can be used as a raw material for oxidized starch, and examples include potato starch, tapioca starch, sweet potato starch, corn starch, waxy corn starch, wheat starch, and rice starch. From the viewpoint of versatility, tapioca starch, potato starch, and corn starch are preferred. Oxidized starch can be produced by treating the raw starch with an oxidizing agent such as sodium hypochlorite or hydrogen peroxide according to a conventional method, or commercially available products may be used. In view of the high effect of suppressing deterioration in texture after storage at room temperature, refrigerated or frozen, or after subsequent heating in a microwave, it is preferable to use an oxidized starch whose viscosity at 25°C when made into a 10% by mass aqueous solution is 0 to 1,000 mPa·s, 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.) with a rotor M3 at a rotation speed of 12 rpm, one minute after the rotor starts to rotate, after mixing and dissolving 10 parts by mass of starch in 90 parts by mass of water at 80°C and then naturally cooling 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. Examples of starches that can be used as raw materials for acid treatment include those listed as raw materials for acid-treated starch, with waxy cornstarch, cornstarch, and potato starch being preferred from the viewpoint of versatility. In terms of the effectiveness in suppressing deterioration in texture after storage at room temperature, refrigerated, or frozen, or after subsequent heating in a microwave oven, it is preferable to use an acid-treated starch whose viscosity at 25°C when made into a 10% by mass aqueous solution is 0 to 1000 Pa·s, and more preferably 50 to 250 Pa·s. Viscosity can be measured by the same method as above.

[0013] In the present invention, the amount of oxidized starch and / or acid-treated starch in the cereal flours constituting the bread dough ingredient, which is the raw material for bread crumbs, 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 cereal flours constituting the bread dough ingredient is less than 2.5% by mass, the bread dough will not have a sufficient crispiness and will not have a sufficient effect of suppressing a gritty texture, regardless of whether it is stored at room temperature, refrigerated and microwaved, or frozen and microwaved. Furthermore, if the amount of oxidized starch and / or acid-treated starch is more than 30% by mass, the effect of suppressing a gritty texture, particularly after refrigerated storage and microwaved heating, or after frozen and microwaved thawing, will be insufficient. From these perspectives, the amount of oxidized starch and / or acid-treated starch in the cereal flours constituting the bread dough ingredient, which is the raw material for bread crumbs, is preferably 5% by mass or more, more preferably 10% by mass or more, and preferably 25% by mass or less, more preferably 20% by mass or less. Among these, the content is preferably 5% by mass or more and 25% by mass or less, and particularly preferably 10% by mass or more and 20% by mass or less.

[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" refers to the amount of oxidized starch or acid-treated starch when the flour uses only oxidized starch or acid-treated starch, and refers to the total amount of both when both are used. Note that "flours" as used in this specification include both flour and starch, and starch includes both processed starch and unprocessed starch. Flour includes flour that has been processed, such as pregelatinized. Examples of non-pregelatinized flour will be described later.

[0015] The cereal flours constituting the bread dough ingredients preferably contain cross-linked starch in addition to the oxidized starch and / or acid-treated 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 hydroxyl groups in starch molecules to cross-link the starch molecules intramolecularly or intermolecularly. These include 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 same starches as those used to produce the oxidized starch described above can be used as the cross-linked starch. From the viewpoint of versatility, tapioca starch, waxy corn starch, and wheat starch are preferred. The cross-linked starch used is one that has not been subjected to an oxidation or acid treatment, and it is also preferred to use starch that has not been subjected to a gelatinization treatment. Cross-linked starch can be produced by treating the above-mentioned raw starch with a phosphating agent such as sodium trimetaphosphate or phosphorus oxychloride, or an adipic acid oxidizing agent such as adipic anhydride, according to a conventional method, or commercially available products may be used. Phosphate cross-linked starch is particularly preferred as the cross-linked starch, as it further enhances the effect of maintaining the crispness after storage at room temperature, refrigerated or frozen storage, and heating in a microwave oven.

[0017] In the cereal flours constituting the bread dough ingredients used to make breadcrumbs, the amount of cross-linked starch is preferably 5% by mass or more, as this improves the crispiness after storage at room temperature, refrigerated or frozen storage, and microwave heating, and also tends to reduce a certain degree of dryness. Furthermore, in the cereal flours, the amount of cross-linked starch is preferably 25% by mass or less, as this provides the advantage of less dryness and a good crispness. From these points of view, it is particularly preferable for the cereal flours to contain 5% to 25% by mass of cross-linked starch, as this further enhances the effect of maintaining a dryness after storage at room temperature, refrigerated or frozen storage, 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 even more preferably 15% by mass or less. Among these, 7.5% by mass to 20% by mass or less is more preferred, and 10% by mass to 15% by mass or less is particularly preferred.

[0018] Furthermore, in order to enhance the effect of suppressing deterioration in texture when used in combination with oxidized starch and / or acid-treated starch, when crosslinked starch is used among the above-mentioned grain flours, the amount of crosslinked starch is preferably 30 parts by mass or more, particularly preferably 50 parts by mass or more to 200 parts by mass or less, and most preferably 75 parts by mass or more to 150 parts by mass or less, per 100 parts by mass of oxidized starch and / or acid-treated starch.

[0019] In the present invention, the cereal flours constituting the bread dough ingredients preferably contain pregelatinized starch and / or pregelatinized flour in addition to containing oxidized starch or acid-treated starch, and it is particularly preferable to use crosslinked starch in combination with pregelatinized starch and / or pregelatinized flour.

[0020] Examples of pregelatinized starch include raw pregelatinized tapioca starch, pregelatinized potato starch, pregelatinized wheat starch, pregelatinized rice starch, pregelatinized corn starch, and the above pregelatinized starches that have been further processed (acetylated, hydroxypropylated, etherified, etc.), and any one or more of these can be used in combination. Examples of pregelatinized flour include pregelatinized wheat flour and pregelatinized rice flour, and any one or more of these can be used in combination. Pregelatinized starch and / or pregelatinized flour that has not been subjected to oxidation treatment or acid treatment is preferably used, and it is also preferable to use one that has not been subjected to cross-linking treatment. Pregelatinized starch and / or pregelatinized flour used as a bread dough ingredient in the present invention is preferably pregelatinized starch, and pregelatinized starch derived from corn starch, wheat starch, or tapioca starch is preferred from the viewpoint of versatility, etc.

[0021] When the amount of pregelatinized starch and / or pregelatinized flour in the above-mentioned cereal flours is 1% by mass or more, this provides a favorable effect of improving the crispiness after storage at room temperature, after refrigerated or frozen storage, and after microwave heating, and also facilitates the suppression of a gritty feeling, which is preferable. Furthermore, when the amount of pregelatinized starch and / or pregelatinized flour in the cereal flours is 10% by mass or less, this effectively prevents the loss of crispiness after storage at room temperature, after refrigerated or frozen storage, and after microwave heating, and also provides an excellent suppression of a gritty feeling, which is preferable. From these perspectives, it is particularly preferable to include pregelatinized starch and / or pregelatinized flour in an amount of 1% by mass or more and 10% by mass or less in the above-mentioned cereal flours, in that the suppression of a gritty feeling in oil-seasoned breadcrumbs after storage at room temperature, after refrigerated or frozen storage, and after microwave heating is further enhanced. Here, the amount of pregelatinized starch and / or pregelatinized flour being 1% by mass or more and 10% by mass or less refers to the amount of pregelatinized starch and / or pregelatinized flour when only pregelatinized starch or pregelatinized flour is used in the above-mentioned grain flour, and refers to the total amount of both when both are used. The amount of pregelatinized starch and / or pregelatinized flour in the grain flour is more preferably 2.5% by mass or more, even more preferably 3.5% by mass or more, more preferably 8% by mass or less, and particularly preferably 6.5% by mass or less. Of these, the amount of pregelatinized starch and / or pregelatinized flour in the above-mentioned grain flour 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, in order to enhance the effect of suppressing deterioration in texture when used in combination with oxidized starch and / or acid-treated starch, when pregelatinized starch and / or pregelatinized grain flour is used among the above-mentioned grain flours, the amount of pregelatinized starch and / or pregelatinized grain flour is preferably 5 parts by mass or more, more 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, per 100 parts by mass of oxidized starch and / or acid-treated starch.

[0023] In the present invention, the dough raw material of the breadcrumb composition for deep-fried foods preferably further contains cereal flour as the cereal flour. Examples of cereal flour here include non-gelatinized cereal flour. Examples of non-gelatinized cereal flour include wheat flour, barley flour, rye flour, rice flour, buckwheat flour, soy flour, and corn flour, with wheat flour being preferred from the viewpoint of taste. The non-gelatinized cereal flour is preferably 98% by mass or less of the cereal flour, and particularly 50% by mass or more and 90% by mass or less is preferred because it can effectively prevent a decrease in crispiness after storage at room temperature, refrigerated or frozen storage, and microwave heating, and also has an excellent effect of preventing a dry texture, and 60% by mass or more and 80% by mass or less is most preferred.

[0024] Furthermore, when the bread dough ingredient of the breadcrumb composition for deep-fried foods contains non-gelatinized cereal flour as the flour, the amount of oxidized starch and / or acid-treated starch per 100 parts by mass of non-gelatinized cereal flour is more preferably 7.5 to 30 parts by mass, and particularly preferably 15 to 25 parts by mass, in order to effectively prevent a decrease in crispiness after storage at room temperature, refrigerated or frozen storage, and microwave heating, and also to achieve an excellent effect in preventing a crumbly texture. From the same viewpoint as above, the amount of crosslinked starch per 100 parts by mass of non-gelatinized cereal flour is preferably 10 to 35 parts by mass, and preferably 15 to 30 parts by mass. From the same viewpoint as above, the amount of gelatinized cereal flour and / or gelatinized starch per 100 parts by mass of non-gelatinized cereal flour is preferably 2.5 to 12.5 parts by mass, and preferably 5 to 10 parts by mass.

[0025] It is preferable that the bread dough ingredients contain, in addition to cereal flour, one or more protein materials selected from wheat protein, bean protein, milk protein, and egg powder, as this further prevents the loss of crispiness after storage at room temperature, refrigerated or frozen storage, and heating in a microwave, and also has an excellent effect of preventing the dough from becoming crumbly.

[0026] Examples of wheat proteins include gluten, gliadin, and glutenin. Examples of legume proteins include soybean flour, powdered soybean protein (a powdered product obtained by extracting and powdering soybean protein), pea protein, and broad bean protein. Examples of milk proteins 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. Protein ingredients preferably have a protein content of 40% by mass or more, and particularly 50% by mass or more is preferred from the viewpoint of maintaining the crispness of the coating, with 65% to 95% by mass being most preferred. As the protein ingredient, any of wheat protein, bean protein, milk protein, and egg powder can be effective, but among them, wheat protein is preferable for achieving both bread-making properties and maintaining the crispness of the crust.

[0027] In the present invention, the bread dough ingredient preferably contains at least 0.5 parts by weight, preferably at most 5 parts by weight, of a protein material selected from wheat protein, bean protein, milk protein, and egg powder, in a protein equivalent amount per 100 parts by weight of the total of the flour and the protein material. A content of at least 0.5 parts by weight and no more than 5 parts by weight is particularly preferred, with a content of 0.5 to 5 parts by weight being particularly preferred. A content of at least 0.5 parts by weight and no more than 5 parts by weight of the protein material effectively prevents a loss of crispiness after storage at room temperature, refrigerated or frozen storage, and microwave heating, and also provides an excellent effect in suppressing a dry texture. From these perspectives, the bread dough ingredient preferably contains at least 1 part by weight, more preferably at least 2 parts by weight, even more preferably at most 4 parts by weight, and particularly preferably at most 3 parts by weight, of a protein material selected from wheat protein, bean protein, milk protein, and egg powder, in a protein equivalent amount per 100 parts by weight of the total of the flour and the protein material. In particular, the content is more preferably 1 part by mass or more and 4 parts by mass or less, and particularly preferably 2 parts by mass or more and 3 parts by mass or less.

[0028] The dough ingredients preferably contain an emulsifier to further enhance the effects of suppressing a decrease in crispiness and a dry texture in the present invention. Examples of emulsifiers include glycerin fatty acid esters, organic acid monoglycerides (such as acetate monoglyceride, citrate monoglyceride, diacetyltartaric acid monoglyceride, lactate monoglyceride, and succinate monoglyceride), polyglycerin fatty acid esters, propylene glycol fatty acid esters, polyglycerin condensed ricinoleate esters, sorbitan fatty acid esters, sucrose fatty acid esters, lecithin, enzyme-treated (hydrolyzed) lecithin, sterols, Swingolipids, saponin, yucca foam extract, Quillaja extract, bile powder, sodium caseinate, calcium stearoyl lactylate, sodium stearoyl lactylate, polysorbates, and starch octenylsuccinate or its salts (e.g., sodium salts), which may be used alone or in combination of two or more. In the present invention, it is preferable to use glycerin fatty acid ester as the emulsifier because of the excellent effects of using an emulsifier.

[0029] In the present invention, the content of emulsifier in the bread dough ingredients is preferably 1 part by mass or more, and also preferably 2 parts by mass or less, per 100 parts by mass of the total of the above-mentioned cereal flour and emulsifier, and is particularly preferably 1 part by mass or more and 2 parts by mass or less, since the use of the emulsifier allows for excellent suppression of deterioration in texture after storage at room temperature, refrigerated or frozen storage, and microwave heating. The amount of emulsifier per 100 parts by mass of the total of the cereal flour and emulsifier is more preferably 1.3 parts by mass or more, even 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, yeast, sugar, salt, oils and fats, water, etc. are further added to the dough ingredients described above as necessary to produce bread dough. The proportion of cereal flour in the total amount of solids in the 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. The solids referred to here refer to the total amount of components other than water and oils and fats. There are no particular limitations on the method for producing bread from the above bread dough, but a method by baking or a method by extrusion molding using an extruder are preferred in terms of maintaining the crispness of the crust. In this specification, extrusion molding using an extruder is also referred to as "extruder molding".

[0031] There are two common baking methods: the roasting method and the electrode method, and either method is acceptable. Fermentation is preferably carried out before baking. A baking temperature of 150 to 200°C is usually preferred. In addition, when producing bread by baking, the amount of water used in the dough is usually preferably 50 to 90 parts by mass, more preferably 60 to 80 parts by mass, per 100 parts by mass of the cereal flour used in the dough. The amount of water referred to here does not necessarily have to be water itself, but may be the amount of water in an aqueous liquid such as milk or a seasoning liquid (the same applies to the amount of water in extruder molding described below).

[0032] In addition, extrusion molding using an extruder involves adding powder (hereinafter also referred to as "flour mix") and liquid (preferably an aqueous liquid such as water, milk, or seasoning liquid) that will serve as dough ingredients, and then extruding and expanding the mixture while pressurizing and heating the inside of the barrel. The amount of liquid used, preferably the amount of 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 flour mix (flour used in the dough).

[0033] The flow rate of the flour mix in the extruder is not particularly limited, but is preferably 5 kg / h to 35 kg / h, more preferably 10 kg / h to 25 kg / h. The barrel temperature of the extruder after the dough ingredients, such as the flour mix and water, are charged into the extruder is preferably 70°C to 110°C, more preferably 80°C to 100°C. This temperature refers to the temperature of the jacket part of the barrel. By keeping the barrel temperature within this range, bread crumbs that are preferable in terms of flavor and crispness can be produced, and burning of the dough ingredients can be prevented.

[0034] The rotation speed of the screw in the barrel after the dough ingredients are fed into the extruder is, for example, preferably 75 rpm to 300 rpm, more preferably 100 rpm to 250 rpm.

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

[0036] The bread baked or extruded in the above manner is crushed appropriately to form breadcrumbs. If necessary, it may be dried before crushing. In the present invention, the breadcrumbs may be either fresh breadcrumbs or dried breadcrumbs, and dried breadcrumbs are preferred in that they exhibit particularly excellent effects.

[0037] When bread is produced by baking, the specific volume of the baked bread (dry matter equivalent) is preferably 3.0 ml / g or more and 5.0 ml / g or less. A specific volume (dry matter equivalent) of 3.0 ml / g or more is preferable in terms of having good crispness, and a specific volume of 5.0 ml / g or less is preferable in terms of maintaining crispness. The specific volume can be measured by the method described in the Examples below.

[0038] When bread is produced by extrusion molding using an extruder, the degree of expansion of the baked bread (diameter (mm) of the extruded product divided by the inner diameter (mm) of the extrusion nozzle of the extruder) is preferably 1.2 or more and 1.8 or less. A degree of expansion of 1.2 or more is preferable in terms of having good crispness, and a degree of expansion of 1.8 or less is preferable in terms of maintaining crispness. The degree of expansion can be measured by the method described in the Examples below. When the extrusion nozzle of the extruder is not circular, the ratio of the length of the longest line segment that crosses the extrusion nozzle to the length of the longest line segment that crosses the cross section of the extruded bread product that is perpendicular to the extrusion direction is calculated.

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

[0040] The method of using the breadcrumb composition for deep-frying of the present invention is not particularly limited, and the breadcrumb composition for deep-frying may be applied directly to ingredients such as meat, seafood, vegetables, etc., or may be applied after dusting flour and / or batter. The ingredients thus coated are then oiled. The oiling temperature and the type and amount of frying oil used for oiling can be selected from those known in the art without any particular limitations.

[0041] The present inventors have discovered that using cereal flours containing 2.5% to 30% by mass of oxidized starch or acid-treated starch as a dough ingredient can achieve an unprecedented improvement in texture. Ideally, the properties of this breadcrumb composition for deep-fried foods should be measured by some means and then directly stated in the claims of the present application. However, the chemical properties and internal structure of oiled breadcrumbs are complexly intertwined with many factors, and analyzing these requires significant financial and time expenditures. Furthermore, there are no known methods for measuring the crispy or crumbly texture of oiled breadcrumbs, and establishing a new measurement method would require significant financial and time expenditures. In light of the above circumstances and the need for speed due to the nature of patent applications, the applicant has recited in claim 1, as described above, "a breadcrumb composition for deep-fried foods, using cereal flours containing 2.5% to 30% by mass of oxidized starch or acid-treated starch as a dough ingredient." As described above, at the time of filing the present application, it was impossible to specify the characteristics of a breadcrumb composition for deep-fried foods "using, as a dough ingredient, cereal flour containing 2.5% by mass or more and 30% by mass or less of oxidized starch or acid-treated starch."

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

[0043] [Control Example, Examples 1 to 29, and Comparative Examples 1 to 4] <Preparation of Bread Crumbs> Control Example, Examples 1 to 29, and Comparative Examples 1 to 4 were made by the following method 1. The obtained bread was pulverized in a bread crumb maker (manufactured by Hakura Seiki, product name "PT300") and passed through a 6 mm mesh to obtain fresh bread crumbs. Next, the bread was dried in a fluidized bed at 150°C until the moisture content reached 14% by mass or less, to obtain dried bread crumbs.

[0044] (Method 1: Preparation of Baked Bread) 1.5 parts by weight of dry yeast, 1 part by weight of salt, 2 parts by weight of shortening, and 68 parts by weight of water were added to 100 parts by weight of a mix having the formulation shown in the corresponding Examples and Comparative Examples in Tables 2 to 5 below, and the mixture was mixed at low speed for 2 minutes, at medium speed for 8 minutes, and then at high speed for 5 minutes. Fermentation was then carried out for 60 minutes at 27°C and 75% RH. The resulting dough was divided, rested for 20 minutes, and then placed in a proofer and fermented for 60 minutes at 38°C and 75% RH. Finally, the mixture was baked at 180°C for 50 minutes and then aged at 5°C for 18 hours to produce baked bread.

[0045] [Measurements of bread] (Specific volume ((dry matter equivalent, ml / g)) The specific volume of bread after baking was measured using a laser volume meter ("AR-01" manufactured by Irie Co., Ltd.) after storing it for 60 minutes at room temperature (25°C) and 60% RH after baking. The specific volume in dry matter equivalent was calculated using the following method. The moisture content of bread was determined by a normal pressure heating and drying method at 135°C. Specific volume (ml / g) = bread volume (ml) / bread mass (g) / (1 - moisture content of bread (mass%) / 100)

[0046] <Preparation of batter> 100 g of a batter composition containing 78.5% by mass of processed starch (Nihon Shokuhin Kako Co., Ltd.'s "Nisshoku Batter Starch #200N"), 20% by mass of wheat flour (weak flour, Nisshin Flour Milling Co., Ltd.'s "Flour"), 1% by mass of an emulsifier (glycerin monostearate, Kao Corporation's "Excel S-95"), and 0.5% by mass of a thickener (guar gum, DSP Gokyo Food & Chemical Co., Ltd.'s "Guapak") was dissolved in a mixture of 20 g of refined soybean oil and 200 ml of water to prepare a batter.

[0047] <Preparation of Blender Mix> A blender mix was prepared by mixing 35% by mass of the dried bread crumbs produced by the method described above, 30% by mass of wheat flour (soft flour, manufactured by Nisshin Flour Milling Co., Ltd., trade name "Flour"), 33% by mass of processed starch (manufactured by Nihon Shokuhin Kako Co., Ltd., trade name "Nisshoku Batter Starch #200N"), 1% by mass of an emulsifier (glycerin monostearate, manufactured by Kao Corporation, trade name "Excel S-95"), and 1% by mass of baking powder (manufactured by Oriental Yeast Co., Ltd., trade name "Baking Powder FS").

[0048] <Preparation of Fried Chicken> 80 g of cut chicken thighs were prepared as the filling. After marinating the chicken thighs, they were dusted with modified starch (Nisshoku Batter Starch #200N, manufactured by Nihon Shokuhin Kako Co., Ltd.) and then immersed in the batter described above. The blender mix was then applied to the entire surface of the chicken thighs. The prepared chicken thighs were fried in edible oil at 175°C for 2 minutes, allowed to rest for 1 minute, and then fried in edible oil at 175°C for another 2 minutes to prepare fried chicken. The panelists had previously agreed on the evaluation criteria and texture.

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

[0050] (ii) A fried chicken separate from the one prepared in (i) was fried, left to cool at room temperature (25°C) for 60 minutes, and then stored in a refrigerator (5°C) for 24 hours. The chicken was then removed from the refrigerator and heated in a microwave oven (600W) for 180 seconds per chicken. The same 10 panelists as in (i) above then tasted the chicken and scored according to the evaluation criteria shown in Table 1. The average of the panelists' scores was calculated. The evaluation results are shown in Tables 2 to 5.

[0051] (iii) The fried chicken prepared in (i) and (ii) was fried, left to cool at room temperature (25°C) for 30 minutes, and then stored in a freezer (temperature -20°C) for 24 hours. The chicken was then removed from the freezer and heated in a microwave oven (600W) (heating time 180 seconds per chicken). Ten panelists tasted the chicken and scored them according to the evaluation criteria shown in Table 1, and the average of the scores of all panelists was calculated. The evaluation results are shown in Tables 2 to 5. A score of 3.6 or higher for all six items or an average score of 3.9 or higher for all six items was considered to have an excellent texture.

[0052]

[0053]

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

[0055]

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

[0057]

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

[0059]

[0060] The emulsifier used in Table 5 was "Excel S-95" manufactured by Kao Corporation.

[0061] As shown in Tables 2 to 5, the batters of each Example, which were made using flours containing 2.5% by mass or more and 30% by mass or less of oxidized starch or acid-treated starch as dough ingredients, had a superior texture in terms of crispness and less crumbly texture after storage at room temperature after cooking, after refrigerated storage and microwave heating, and after frozen storage and microwave heating, compared to the batters of each Comparative Example, which did not use oxidized starch or acid-treated starch or used flours with blending ratios outside the above ranges as dough ingredients. Furthermore, by blending crosslinked starch or pregelatinized flours as shown in Table 3, protein ingredients as shown in Table 4, and emulsifiers as shown in Table 5 at predetermined blending ratios, the texture of the batter could be remarkably and effectively improved.

[0062] (Second Control Example, Example 30 (Method 2: Production of Extruder-Molded Bread)) Mixes were prepared with the respective formulations of the above Control Example and Example 1, and 40 parts by mass of water was added to 100 parts by mass of the mix, and bread was produced using a twin-screw extruder (manufactured by The Japan Steel Works, Ltd., trade name "Twin-screw Extruder for Food Use") under the following conditions. These are referred to as the breads of the second Control Example and Example 30, respectively. The degree of expansion (diameter of extruded product divided by inner diameter of extrusion port) of the obtained breads of the second Control Example and Example 30 was determined by the following method, and was found to be 2.0 and 1.5, respectively. Flour flow rate: 15 kg / h Screw rotation speed: 250 rpm Barrel temperature: 90°C Nozzle inner diameter: 5 mm

[0063] (Expansion degree (diameter of extrudate divided by inner diameter of extrusion nozzle)) The expansion degree was measured by dividing the diameter (mm) of the extrudate by the inner diameter of the extrusion nozzle (5 mm in this case). The diameter of the extrudate was measured using a vernier caliper after storing bread obtained by extrusion molding using an extruder at 25°C and 60% RH for 60 minutes.

[0064] Dried breadcrumbs were obtained from the resulting bread in the same manner as in Examples 1 to 29 and Comparative Examples 1 to 4 (dried breadcrumbs of the second control example and Example 30). The dried breadcrumbs obtained in Example 30 were evaluated in the same manner as in Examples 1 to 29 and Comparative Examples 1 to 4 listed above, except that the control example was changed to the dried breadcrumbs of the second control example obtained by extruder molding. The results were as follows: - Texture of the coating (crispy) after aging at room temperature: 4.4 points - Texture of the coating (crumbly) after aging at room temperature: 4.6 points - Texture of the coating (crispy) after refrigeration and microwaving: 4.4 points - Texture of the coating (crumbly) after refrigeration and microwaving: 4.5 points - Texture of the coating (crispy) after freezing and microwaving: 4.3 points - Texture of the coating (crumbly) after freezing and microwaving: 4.3 points

[0065] According to the breadcrumb composition for deep-frying of the present invention, deterioration in texture is suppressed even after a long time has passed after deep-frying, and a coating having a good crispness and a less crumbly texture can be maintained. According to the breadcrumb composition for deep-frying of the present invention, a good crispness and a less crumbly texture can be maintained even after storage at room temperature, after storage in a refrigerator, or after storage in a freezer, and particularly after heating in a microwave oven after storage by these methods.

Claims

1. A breading composition for fried foods, comprising breadcrumbs using cereal flours containing 2.5% by mass or more and 30% by mass or less of oxidized starch and / or acid-treated starch as bread dough raw materials.

2. The breading composition for fried foods according to Claim 1, wherein the bread dough raw materials further contain the following (A) and / or (B). (A) Crosslinked starch in the cereal flours, in an amount of 5% by mass or more and 25% by mass or less. (B) Gelatinized starch and / or gelatinized cereal flours in the cereal flours, in an amount of 1% by mass or more and 10% by mass or less.

3. The breading composition for fried foods according to Claim 1 or 2, wherein the bread dough raw materials contain 0.5 part by mass or more and 5 parts by mass or less in terms of protein of one or more protein materials selected from wheat protein, bean protein, milk protein, and egg powder, per 100 parts by mass in total of the cereal flours and the protein materials.

4. The breading composition for fried foods according to Claim 1 or 2, wherein the bread dough raw materials contain 1 part by mass or more and 2 parts by mass or less of an emulsifier per 100 parts by mass in total of the cereal flours and the emulsifier.

5. The breading composition for fried foods according to Claim 1 or 2, comprising breadcrumbs which are pulverized products of bread obtained by subjecting the bread dough raw materials to baking or extrusion molding.

6. The breading composition for fried foods according to Claim 5, wherein the specific volume of the baked bread is 3.0 ml / g or more and 5.0 ml / g or less in terms of dry matter.

7. The breading composition for fried foods according to Claim 5, wherein the degree of expansion of the bread after extrusion molding, represented by the following formula, is 1.2 or more and 1.8 or less. Formula: Degree of expansion = diameter of the extruded product ÷ inner diameter of the extrusion die

8. A method for producing a breading composition for fried foods, comprising obtaining breadcrumbs from bread dough containing cereal flours with a content of oxidized starch or acid-treated starch of 2.5% by mass or more and 30% by mass or less.