Extrusion molded article, method for producing same, and coating material for deep-fried food

Abstract

An extrusion molded article of the present invention is an extrusion molded article of a raw material that comprises a powder containing 50 mass% or more of the following starch. The extrusion molded article comprises a film and a plurality of spatial portions defined by the film. The proportion of the film that is occupied by film having a thickness of 300 µm or less is 50% or more, and the porosity is 30-98%.　Starch: A slurry is prepared by dispersing 3 g of starch in terms of a moisture content of 14% in 25 g of distilled water, and while the viscosity of the slurry is measured using a Rapid Visco Analyzer (RVA) under stirring at 160 rpm, the slurry is maintained at 50°C for one minute, then heated from 50°C to 95°C at a heating rate of 12°C / min, and then maintained at 95°C for 2.5 minutes, after which the slurry is cooled to 50°C at a cooling rate of 12°C / min, and then maintained at 50°C for two minutes, at which point the maximum viscosity is 0-4500 cP.

Description

Extruded product, method for producing the same, and clothing material for fried foods

[0001] The present invention relates to an extruded product made from starch, a method for producing the same, and a clothing material for fried foods.

[0002] Fried foods with coatings such as dragon head fried chicken, karaage, fried chicken, and fries are foods that are widely favored for the crispy texture of their coatings and the appetizing appearance such as a powdery feeling. In the coating of fried food, when it takes a long time from frying the food until eating, there is a problem that the texture of the freshly fried crispiness deteriorates due to the moisture of the ingredients migrating over time. In recent years, the case of displaying and selling cooked foods in grocery stores has been increasing. At that time, it is not uncommon for cooked foods to be displayed and sold in display equipment that also serves as a heat preservation facility such as a food warmer. When fried foods are displayed in such a heat preservation facility, the moisture transfer from the ingredients to the coating is promoted, so the above-mentioned deterioration of the texture of the coating is very likely to occur, and the coating tends to become hard and greasy.

[0003] Patent Document 1 describes a cracker powder analog characterized by using fried grains as the main raw material and containing 50% or more of powdery particles having a specific gravity of 0.07 to 0.7 g / ml and a particle size of 8.6 mesh pass to 200 mesh over. In the same document, it is said that the cracker powder analog is similar to cracker powder and has an improved crispy feeling, which is an advantage of cracker powder.

[0004] Patent Document 2 describes a method for producing a non-fried food, which comprises adhering a breadcrumb analog obtained by adding an appropriate amount of water to a raw material composed of at least one or two or more selected from cereals, beans, tubers, and starches, heating and treating the raw material, and then heat-cooking the product on the surface of the seed material. In the same document, it is stated that a non-fried food with good flavor and appearance and an improved crispy feeling can be provided.

[0005] Patent Document 3 describes a semi-puffed clothing material for fried foods, which is an extruded product of a clothing material raw material containing cereal flour, starch, and saccharides, and the content of saccharides in the clothing material raw material is 10% by mass or more based on the total amount of the clothing material raw material.

[0006] Japanese Patent Publication No. 2002-253156, Japanese Patent Publication No. 2007-14328, Japanese Patent Publication No. 2021-158987

[0007] The inventors have diligently studied the deterioration of the quality of the coating in breaded fried foods. As a result, they found that it is difficult to maintain the texture of the coating while maintaining a good appearance, such as a powdery texture. However, Patent Documents 1 to 3 have not sufficiently considered a configuration that can achieve both a good appearance and a good texture in breaded fried foods.

[0008] The object of the present invention is to provide an extruded product that can be used to produce coated foods with a crisp texture and good appearance that do not deteriorate over time.

[0009] Further investigations by the inventors revealed that by using starch with a maximum RVA viscosity below a specific value as the main raw material, and by using an extruded product with a specific porosity and specific thin film occupancy rate in the manufacture of the coating material, it is possible to obtain coated fried foods that maintain a crisp texture and good appearance even when stored for a long time in a food warmer.

[0010] The present invention provides an extruded product made from a raw material containing 50% by mass or more of the following starch in a powder raw material, wherein the product has a film and a plurality of spaces defined by the film, the proportion of the film having a thickness of 300 μm or less is 50% by mass or more, and the porosity is 30% or more and 98% or less. Starch: A slurry prepared by dispersing 3 g of starch (calculated as 14% moisture content) in 25 g of distilled water is measured using a Rapid Visco Analyzer (RVA) while stirring at 160 rpm, maintained at 50°C for 1 minute, heated from 50°C to 95°C at 12°C / min, held at 95°C for 2.5 minutes, cooled at 12°C / min, and held at 50°C for 2 minutes, and the maximum viscosity at which this slurry was 0 cP or more and 4500 cP or less.

[0011] Furthermore, the present invention provides a pulverized extruded product, a coating material for fried foods containing the pulverized product, and a food product for oil preparation containing the same.

[0012] Furthermore, the present invention provides a method for producing an extruded product, comprising the steps of using a starch-containing powder and a liquid as raw materials, introducing the raw materials into a twin-screw extruder, kneading them, and heating them under pressure to obtain a kneaded product, and extruding the kneaded product from the outlet of the twin-screw extruder under normal pressure to expand it and obtain an extruded product which is an expanded product, wherein the powder contains 50% by mass or more of the starch, and in the twin-screw extruder step, the amount of the liquid used is 3 to 30 parts by mass per 100 parts by mass of the powder, and the outlet temperature of the twin-screw extruder is 100 to 280°C.

[0013] Furthermore, the present invention provides a method for producing fried foods using an extruded product made from a raw material containing 50% by mass or more of the starch in the powder raw material, wherein the extruded product has a film and a plurality of spaces defined by the film, the proportion of the film having a thickness of 300 μm or less is 50% or more, and the porosity is 30% to 98%.

[0014] Figure 1 is a photographic representation of an example of an extruded product manufactured by the manufacturing method of the present invention, and is an example of a horizontal cross-sectional image used for measuring the porosity of the extruded product.

[0015] The present invention will be described below. The present invention is an extruded product made from a raw material containing 50% by mass or more of the following starch (hereinafter also referred to as "specified starch") in the powder raw material. The extruded product of the present invention has a film and a plurality of spaces defined by the film. The extruded product has a skeleton with a certain degree of hardness. Typically, the extruded product of the present invention expands from the raw material before processing by extrusion molding processing using an extruder or the like. Starch: A slurry prepared by dispersing 3 g of starch (calculated as 14% moisture content) in 25 g of distilled water was measured using a Rapid Visco Analyzer (RVA) while stirring at 160 rpm. The viscosity was maintained at 50°C for 1 minute, heated from 50°C to 95°C at 12°C / min, held at 95°C for 2.5 minutes, cooled at 12°C / min, and held at 50°C for 2 minutes. The maximum viscosity at this time was 0 cP or more and 4500 cP or less. This measurement method is designated as STD1 of AACC International Method 76-21.01.

[0016] "Starch" refers to "pure starch" isolated from plants such as wheat, and is distinguished from the starch inherently present in grain flour. The specified starch has a maximum RVA viscosity of 0 cP to 4500 cP and is resistant to swelling. The inventors have discovered that by using the specified starch under specific conditions in the production of coating materials in extrusion molding, it is possible to obtain coated fried foods with excellent texture and appearance even after frying and storage in a warm condition. The reason for this is not entirely clear, but it is thought that the starch is resistant to gelatinization, and the remaining starch granules after frying and storage in a warm condition contribute to the brittle texture and excellent appearance with an uneven surface. The specified starch has a maximum RVA viscosity of 0 cP or more and 4500 cP or less. From the viewpoint of achieving even better effects of the present invention, it is preferably 4000 cP or less, more preferably 3500 cP or less, even more preferably 3000 cP or less, even more preferably 2500 cP or less, particularly preferably 1000 cP or less, especially preferably 500 cP or less, even more preferably 200 cP or less, and particularly preferably 100 cP or less. From the viewpoint of improving the texture after oiling and storage, the maximum RVA viscosity is preferably 1 cP or more and more preferably 5 cP or more.

[0017] The maximum viscosity of the RVA can be measured as follows: <Method for measuring maximum viscosity of the RVA> A rapid viscometer (manufactured by PerkinElmer) is used as the measuring device. 3 g of the starch to be measured (calculated as 14% by mass moisture content) and distilled water are placed in the aluminum can (container for the substance to be measured) attached to the measuring device, so that the total weight of the starch and water is 28 g. Then, a paddle (stirrer) is placed inside, and the device is set up in the tower. Regarding the amount of starch to put in the aluminum can, when the moisture content of the starch is 14% by mass, 25 g of water is required. If the moisture content is different, the amount of water should be adjusted so that the moisture content of the starch is 0.42 g. Then, while rotating the paddle inside the aluminum can at a rotation speed of 160 rpm / min, the aluminum can is heated to raise the temperature of its contents (starch suspension), and the viscosity of the contents is measured. The heating conditions for the contents of the aluminum can in this case are as follows: first, the temperature of the contents of the aluminum can is held at 50°C for 1 minute, then the temperature is raised to 95°C at a rate of 12°C / min over 3 minutes and 42 seconds, held at the same temperature for 2.5 minutes, then cooled at 12°C / min and held at 50°C for 2 minutes. The viscosity curve of the contents during this aluminum can heating treatment is then obtained, and the highest viscosity in this viscosity curve is taken as the highest RVA viscosity of the starch being measured.

[0018] The starch having a maximum RVA viscosity of 0 cP or more and 4500 cP or less can be any processed or unprocessed starch of various origins described later, having a maximum RVA viscosity of 0 cP or more and 4500 cP or less. Among these, cross-linked starch and low-molecular-weight starch are preferred, and cross-linked starch is particularly preferred in that it has excellent appearance and texture after storage in a heat-retaining state. Cross-linked starch is made by cross-linking raw starch, thereby imparting cross-linking bonds between the hydroxyl groups of the starch molecules. Having a cross-linked structure makes the starch less prone to swelling. Examples of cross-linked starch used in the present invention include phosphate-cross-linked starch and adipic acid-cross-linked starch, but phosphate-cross-linked starch is preferred in that it has excellent appearance and texture after storage in a heat-retaining state.

[0019] Phosphate crosslinked starch includes both phosphate crosslinked starch that has not undergone any processing other than phosphate crosslinking, and phosphate crosslinked starch that has undergone processing other than phosphate crosslinking. The same applies to adipic acid crosslinked starch. Processing methods include one or more treatments selected from α-gelatinization, etherification (hydroxypropylation, etc.), esterification other than crosslinking (acetylation, phosphorylation, introduction of octenyl succinate groups, etc.), oxidation treatment, and oil and fat processing. Phosphate crosslinked starch that has undergone crosslinking treatment and processing other than crosslinking treatments includes acetylated phosphate crosslinked starch, hydroxypropylated phosphate crosslinked starch, phosphate monoesterified phosphate crosslinked starch, etc.

[0020] It is preferable that the specific starch is phosphate-crosslinked starch, as this provides excellent texture and appearance after temperature-controlled storage. Therefore, the phosphorus content of the specific starch is preferably 0.005% by mass or more, more preferably 0.01% by mass or more, and even more preferably 0.03% by mass or more. The phosphorus content of the specific starch is preferably 0.45% by mass or less, more preferably 0.4% by mass or less, and even more preferably 0.15% by mass or less. Within the specified range, the phosphorus content of the specific starch is preferably 0.005% by mass or more and 0.45% by mass or less, more preferably 0.01% by mass or more and 0.4% by mass or less, even more preferably 0.15% by mass or less and 0.4% by mass or less, and particularly preferably 0.03% by mass or more and 0.4% by mass or less. The phosphorus content of the specific starch can be measured by ICP emission spectrometry. In this specification, examples of methods for preparing a sample for ICP emission spectrometry of starch include the following. The sample is prepared by dry ashing of starch, extracting it with hydrochloric acid, filtering the resulting extract, and then controlling the volume.

[0021] Examples of low-molecular-weight starches include acid-treated starch.

[0022] If the starch whose maximum RVA viscosity is within the aforementioned range is a crosslinked starch, it is particularly preferable to adjust the degree of crosslinking so that the extruded product has the aforementioned preferred maximum RVA viscosity, in order to improve the texture and appearance after storage in a heat-retaining state using the extruded product.

[0023] Examples of specific starches include tapioca, wheat, potato, corn, waxy corn, sweet potato, sago, and rice. Tapioca, wheat, and corn are preferred, with wheat and tapioca being particularly preferred, because fried foods using extruded products as a coating have excellent appearance and texture after being stored in a warming environment. Similarly, examples of specific starches that are processed starches include tapioca starch, wheat starch, potato starch, corn starch, waxy corn starch, sweet potato starch, sago starch, and rice starch. Among these, at least one selected from tapioca starch, wheat starch, and corn starch is preferred, with tapioca starch being particularly preferred, because the aforementioned fried foods have excellent appearance and texture after being stored in a warming environment.

[0024] In the present invention, the amount of specific starch contained in the extruded product is preferably 50% by mass or more, more preferably 60% by mass or more, more preferably 75% by mass or more, even more preferably 90% by mass or more, and particularly preferably 95% by mass or more, of the powder raw materials of the extruded product. Here, among the raw materials of the extruded product, raw materials other than powder raw materials typically include liquid raw materials. Powder raw materials refer to powdered raw materials such as powders or granules at room temperature and atmospheric pressure, and liquid raw materials refer to raw materials that have liquid fluidity at room temperature and atmospheric pressure. Room temperature and atmospheric pressure typically refers to an environment where the ambient temperature is 25°C and the atmospheric pressure is 1 atmosphere. Therefore, if the added raw material is heated water vapor that is liquid at room temperature and atmospheric pressure, the water vapor is also included in the liquid raw materials.

[0025] In the present invention, the powder may contain raw materials other than the specified starch, for example, it may contain grain flours other than the specified starch. Grain flours are substances derived from grains that are powdery at room temperature and pressure, and include grain flour and starch. As grain flours, there are no particular restrictions on those that can be used in food. Examples of grain flours include wheat flour (e.g., one or more selected from strong flour, semi-strong flour, medium flour, weak flour, durum wheat flour, etc., and whole wheat flour), buckwheat flour, corn flour, barley flour, rye flour, adlay flour, barnyard millet flour, and foxtail millet flour. The grain flour may be subjected to heat treatment such as dry heat treatment or moist heat treatment. Examples of starches include unprocessed starches such as tapioca starch, wheat starch, potato starch, corn starch, waxy corn starch, sweet potato starch, sago starch, and rice starch; and processed starches obtained by subjecting the unprocessed starch to one or more treatments such as gelatinization, etherification, esterification (including acetylation), crosslinking, oxidation, and oil processing. In the present invention, one type of grain flour other than the specified starch can be used alone or in combination of two or more types.

[0026] From the viewpoint of ensuring that the predetermined effects of the present invention are achieved more reliably, the amount of grain flours, including specific starch, contained in the extruded product in the present invention is 50% by mass or more of the powder raw material of the extruded product, preferably 60% by mass or more, more preferably 70% by mass or more, even more preferably 80% by mass or more, and may be 100% by mass.

[0027] The extruded product has multiple spaces defined by a film. In the extruded product of the present invention, the proportion of the film that is 300 μm or less in thickness (hereinafter also referred to as "film occupancy rate") is 50% or more, thereby ensuring a good texture even after storage in a heat-retaining state. From this viewpoint, a film occupancy rate of 70% or more is preferable, 80% or more is more preferable, and it may even be 100%.

[0028] Furthermore, the extruded product has a porosity of 30% or more, which allows for a good texture even after storage in a warming condition. From this point of view, a porosity of 40% or more is preferable, and 50% or more is more preferable. Furthermore, the extruded product has a porosity of 98% or less, which allows for a good appearance and good texture after storage in a warming condition. From this point of view, a porosity of 95% or less is preferable, and 90% or less is more preferable. The range is 30% to 98%, preferably 40% to 95%, and more preferably 50% to 90%.

[0029] In order to set the values ​​of the thin film occupancy and porosity within the above range, methods such as adjusting the raw material composition, water content, extruder outlet temperature, and outlet pressure can be used in the preferred extruded product manufacturing method described later. The porosity and thin film occupancy of the extruded product are measured by the following methods, respectively.

[0030] <Method for measuring porosity and thin film occupancy> (1) Acquisition and analysis of image data The dried extruded product extruded from the exit of the extruder is used as the measurement target, and the extruded product to be measured is crushed to an appropriate size to be used as the measurement sample. First, multiple X-ray transmission images of the measurement sample are acquired using a 3D X-ray microscope (SKYSCAN 1272, manufactured by Bruker). Specifically, the measurement sample is rotated intermittently in one direction at a constant speed on the sample stage of the microscope, and the measurement sample is imaged when the rotation stops, and this operation is repeated to acquire multiple X-ray transmission images with different imaging angles. The imaging conditions for the X-ray transmission images can be determined as appropriate. The imaging conditions can be set as follows, for example. (Example of X-ray transmission image acquisition conditions) ・X-ray acceleration voltage: range where the minimum transmittance is around 30% ・Exposure time: range where the average value of X-ray transmittance in the transmission image without flat-field correction is 55-60% ・Brightness: 256 gradations ・Image size: 4032 pixels × 2688 pixels (1 pixel = 2 μm) ・Imaging method: rotation step 0.4°, 180° half scan Next, smoothing is applied to each of the acquired X-ray transmission images using a smoothing filter to smooth the image. The Kuwahara filter can be used as the smoothing filter. Next, using image processing software (Bruker's "NRecon") on a computer, horizontal cross-sectional images (2D images) are reconstructed from each of the X-ray transmission images that have undergone the smoothing process. Next, from the reconstructed horizontal cross-sectional images, a region of interest (ROI) is set and the image to be analyzed is acquired. The ROI is defined as at least one-third of the reconstructed horizontal cross-sectional images, and for each horizontal cross-sectional image, the widest possible range is selected that does not extend beyond the area corresponding to the object being measured (extruded product). Next, for each of the multiple images to be analyzed, the analysis range is subjected to binarization processing to obtain multiple binarized images. Specifically, a histogram is created based on the grayscale data of the analysis range, with pixel values ​​(grayscale) on the horizontal axis and frequency on the vertical axis. The inflection point of the histogram is used as a threshold to convert the image corresponding to the analysis range into a binarized image.The acquisition of the images to be analyzed and their binarization can be performed on a computer using image processing software (Brker's "3D.SUITE software"). In the binarized image, the portion with a pixel value of 255 is defined as the portion corresponding to the "film" in the extruded product to be measured (hereinafter also referred to as the "film equivalent portion"), and the portion with a pixel value of 0 is defined as the portion corresponding to the "space" in the extruded product (hereinafter also referred to as the "space equivalent portion"). The portion indicated by R in Figure 1 shows an example of a binarized image. (2) Calculation of porosity For each of the multiple binarized images (binarized images of horizontal cross-sectional images), the porosity of the measurement sample is calculated using the following formula (1), and the arithmetic mean of these is defined as the porosity of the extruded product to be measured. (1) (3) Calculation of thin film occupancy For each of the multiple X-ray transmission images that have undergone the smoothing process, the thickness and volume of the film equivalent portion are measured using the "3D analysis" function of the image processing software (Brker's "3D.SUITE software"), and the volume of the portion with a film thickness of 300 μm or less (hereinafter also referred to as the "thin film equivalent portion") is measured. In such measurements, the value of "Structure thickness distribution" in "3D analysis" is taken as the "thickness of the film equivalent portion". Then, the thin film occupancy of the extruded product to be measured is calculated using the following formula (2). Thin film occupancy (%) = (Volume of the thin film equivalent portion / Volume of the film equivalent portion) × 100…(2) For example, if the measurement results of the thickness and volume of the film equivalent portion are as follows: "the volume ratio of the film equivalent portion with a thickness of 4 μm or more and 12 μm or less is 1%, the volume ratio of the film equivalent portion with a thickness of more than 12 μm and 20 μm or less is 3%, the volume ratio of the film equivalent portion with a thickness of more than 20 μm and 28 μm or less is 16%, ... the volume ratio of the film equivalent portion with a thickness of more than 292 μm and 300 μm or less is 10%, and the volume ratio of the film equivalent portion with a thickness of more than 300 μm and 308 μm or less is 12%", then the thin film occupancy rate of the extruded product to be measured is calculated as "(1 + 3 + 16 + ... + 10) / (1 + 3 + 16 + ... + 10 + 12) × 100" using formula (2).

[0031] The extruded product of the present invention preferably has a degree of gelatinization of 30% or more, more preferably 40% or more, and particularly preferably 45% or more. A degree of gelatinization above the lower limit can further improve the texture and appearance after storage in a warming condition. Furthermore, from the viewpoint of further improving the texture and appearance after storage in a warming condition, the degree of gelatinization of the extruded product is preferably 95% or less, more preferably 80% or less, even more preferably 75% or less, and particularly preferably 70% or less.

[0032] In the present invention, the degree of gelatinization can be measured by the following method.

[0033] <Method for Measuring the Degree of Gelatinization> (A) Reagents The reagents to be used are as follows: 1. 0.8 M Acetate-Sodium Acetate Buffer 2. 10 N Sodium Hydroxide Solution 3. 2 N Acetate Solution 4. Enzyme Solution: 0.017 g of β-amylase (Nagase ChemteX Corporation, #1500S) and 115 μL of pullulanase (Amano Enzyme, "Amano" 3) are dissolved in the above 0.8 M Acetate-Sodium Acetate Buffer to make 100 ml. 5. Inactivated Enzyme Solution: Prepared by boiling the above enzyme solution for 10 minutes. 6. Somogyi Reagent and Nelson Reagent (Reagents for Measuring Reducing Sugar Content)

[0034] (B) Measurement Method 1. The sample to be evaluated is homogenized to 100 mesh or less. 0.08 to 0.10 g of this homogenized sample is placed in a glass homogenizer. 2. 5.0 ml of desalted water is added to this, and the glass homogenizer is moved up and down 10 to 20 times to disperse and obtain a dispersion. 3. 2 ml of the dispersion from step 2 is placed in two 25 ml graduated test tubes. One tube is diluted to volume with 0.8 M acetic acid-sodium acetate buffer and designated as the test group. 4. 0.2 ml of 10 N sodium hydroxide solution is added to the other tube, and the mixture is reacted at 65°C for 3 to 5 minutes to completely gelatinize. Then, 1.0 ml of 2 N acetic acid solution is added, the pH is adjusted to around 6.0, and then diluted to volume with 0.8 M acetic acid-sodium acetate buffer and designated as the gelatinized group. 5. Steps 3 and 4 above. Take 0.4 ml each of the test solution prepared for the test group and the gelatinized group, add 0.1 ml of enzyme solution to each, and allow the enzymatic reaction to proceed at 40°C for 30 minutes. At the same time, prepare a blank by adding 0.1 ml of inactivated enzyme solution instead of the enzyme solution. Allow the enzymatic reaction to proceed while stirring the reaction mixture occasionally. 6. Add 0.5 ml of Somogyi reagent to 0.5 ml of the above reaction solution and boil in a boiling bath for 15 minutes. After boiling, cool under running water for 5 minutes, then add 1.0 ml of Nelson reagent and stir, and let stand for 15 minutes. 7. After that, add 8.00 ml of desalinated water, stir, and measure the absorbance at 500 nm.

[0035] (C) Calculation of the degree of gelatinization The degree of gelatinization is calculated using the following formula: Degree of gelatinization (%) = (Decomposition rate of test solution) / (Decomposition rate of completely gelatinized test solution) × 100 = (A - a) / (A' - a') × 100 In the formula, A, A', a and a' are as follows: A = Absorbance of the test section A' = Absorbance of the gelatinized section a = Absorbance of the blank in the test section a' = Absorbance of the blank in the gelatinized section

[0036] The extruded product of the present invention preferably has a phosphorus content of 0.50% by mass or less, more preferably 0.25% by mass or less, and particularly preferably 0.1% by mass or less. A phosphorus content below the above upper limit further enhances the effect of improving texture and appearance after storage under temperature-retaining conditions. The lower limit of the phosphorus content of the extruded product is preferably 0.001% by mass or more, more preferably 0.005% by mass or more, which further enhances the effect of improving texture and appearance after storage under temperature-retaining conditions, more preferably 0.008% by mass or more, even more preferably 0.01% by mass or more, and particularly preferably 0.02% by mass or more. The phosphorus content of the extruded product can be measured by ICP emission spectrometry. The sample is prepared by dry ashing of the extruded product, extracting with hydrochloric acid, filtering the resulting extract, and adjusting the volume.

[0037] The thin film occupancy, porosity, degree of gelatinization, and phosphorus content are preferably measured when the moisture content of the extruded product is 3 to 40% by mass. The moisture content referred to herein is determined by the oven-drying method (heating at atmospheric pressure and a drying temperature of 130°C until a constant weight is reached).

[0038] The extruded product of the present invention may contain components other than cereal flours. Examples include inorganic salts, dietary fiber, oils and fats, protein materials, enzymes, and the like.

[0039] The inclusion of inorganic salts is preferable because it can more effectively suppress deterioration of texture after storage under temperature control. The inorganic salts can be any salts that are suitable for use in food, such as calcium salts like calcium carbonate, calcined calcium, and calcium chloride; sodium salts like sodium chloride (table salt) and sodium carbonate; and silicon dioxide. One of these can be used alone or in combination of two or more. With regard to the calcined calcium, its manufacturing method and origin are not particularly limited. For example, in addition to quicklime produced by calcining limestone, calcined calcium derived from natural materials rich in calcium, such as eggshells, animal bones, oyster shells and other shellfish, and coral can be used. Among the inorganic salts, calcium salts are particularly preferred, and calcium carbonate is especially preferred.

[0040] When the extruded product of the present invention contains inorganic salts, the content of inorganic salts in the extruded product is preferably 0.1 to 3% by mass, more preferably 0.5 to 2% by mass, based on the total mass of the powder raw material of the extruded product.

[0041] When the extruded product of the present invention contains an emulsifier, further improvement in the crispness of food products using the extruded product can be expected. Any emulsifier suitable for food use can be used without particular limitations. Examples include monoglycerides, monoglycerides acetate, monoglycerides citrate, monoglycerides diacetyltartaric acid, monoglycerides lactate, monoglycerides succinate, diglycerin fatty acid esters, polyglycerin fatty acid esters, and other glycerin fatty acid esters; propylene glycol fatty acid esters, polyglycerin condensed ricinoleic acid esters, sorbitan fatty acid esters, sucrose fatty acid esters (sugar esters), lecithin, enzymatically hydrolyzed lecithin, etc. One of these can be used alone or in combination of two or more. Among emulsifiers, monoglycerides are particularly preferred.

[0042] If the extruded product contains an emulsifier, the emulsifier content is preferably 0.1 to 3% by mass, more preferably 0.5 to 2% by mass, based on the total mass of the powder raw materials of the extruded product.

[0043] Extruded products may contain dietary fiber. Dietary fiber can be classified into water-soluble dietary fiber and insoluble dietary fiber. Examples of water-soluble dietary fiber include inulin, pectin, agar, alginic acid, gum arabic, guar gum, polydextrose, and indigestible dextrin, while examples of insoluble dietary fiber include cellulose, hemicellulose, lignin, chitin, chitosan, indigestible starch, soybean dietary fiber, beet fiber, wheat bran, pea fiber, apple dietary fiber, citrus fiber, wheat fiber, oat fiber, sugarcane fiber, and potato fiber. Among these, insoluble dietary fiber is preferred for fried foods made using extruded products because it is easier to obtain a good appearance.

[0044] When the extruded product contains dietary fiber, the content of the dietary fiber is preferably 0.1 to 3% by mass, more preferably 0.5 to 2% by mass, based on the total mass of the powder raw materials of the extruded product.

[0045] The extruded product may contain oil and fat. Examples of the oil and fat include edible oils and fats such as vegetable oils and animal fats. The edible oil and fat may be an oil and fat subjected to one or more treatments selected from hydrogenation, fractionation, transesterification, etc. The raw material form of the oil and fat may be powder oil and fat, an oil and fat liquid at normal temperature and pressure, or a bulk solid fat that is not powder oil and fat.

[0046] When the extruded product contains oil and fat, the content of the oil and fat is preferably 0.1 to 3% by mass, more preferably 0.5 to 2% by mass, based on the total mass of the raw material solids of the extruded product. Here, the solids refer to components other than water. Also, when the powder raw material of the extruded product contains powder oil and fat, the content of the powder oil and fat is preferably 0.1 to 3% by mass, more preferably 0.5 to 2% by mass, based on the total mass of the powder raw materials of the extruded product.

[0047] The extruded product may contain a protein material. The protein material is typically a material containing 40% by mass or more of protein. Specific examples of the protein material include wheat protein, milk protein, vegetable protein, and egg protein. Examples of wheat protein include gluten, gliadin, and glutenin. Examples of bean protein include soybean powder, powdered soy protein (a powder product obtained by extracting and powdering the protein of soybeans), 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).

[0048] When the extruded product contains a protein material, the content of the protein material is preferably 0.1 to 5% by mass, more preferably 0.5 to 3% by mass, based on the total mass of the powder raw materials of the extruded product.

[0049] Extruded products may contain enzymes. Examples of enzymes include carbohydrate metabolic enzymes, protein metabolic enzymes, and lipid metabolic enzymes. Carbohydrate metabolic enzymes are enzymes that perform enzymatic reactions using sugars such as polysaccharides and oligosaccharides as substrates, and are classified into carbohydrate metabolic enzymes and dietary fiber metabolic enzymes. Examples of carbohydrate metabolic enzymes include starch metabolic enzymes and metabolic enzymes that use oligosaccharides and disaccharides as substrates. Examples of starch metabolic enzymes include α-amylase, β-amylase, amyloglucosidase, G4 amylase, maltotriohydrolase, cyclodextrin glucanotransferase, and 4-α-glucanotransferase. Examples of metabolic enzymes that use oligosaccharides as substrates include glucosetransferase and transglucosidase. Examples of dietary fiber-degrading enzymes include pullulanase and xylanase. Examples of protein-degrading enzymes include proteases. Examples of lipid-degrading enzymes include phospholipase and lipase.

[0050] If the extruded product contains enzymes, the enzyme content is preferably 0.05 to 0.5% by mass, more preferably 0.05 to 0.15% by mass, relative to the total mass of the powder raw material of the extruded product.

[0051] The powdered raw material may contain sugars. Any sugars that can be used in food can be used without particular restrictions, and examples include monosaccharides such as glucose, mannose, galactose, fructose, sorbose, tagalose, arabinose, xylose, ribose, ribulose, erythrose, and threose; oligosaccharides such as trehalose, sucrose, maltose, cellobiose, genthiobiose, lactose, raffinose, gentianose, maltotriose, and manninotriose; dextrin and powdered starch obtained by decomposing polysaccharides; polysaccharides such as glycogen, inulin, lichenin, cellulose, chitin, hemicellulose, pectin, and plant gum; and sugar alcohols such as xylitol, sorbitol, and lactitol. One of these can be used alone or in combination of two or more.

[0052] When the extruded product contains sugars, the sugar content in the powder raw material is preferably 10% by mass or less, and more preferably 6% by mass or less, based on the total mass of the powder raw material.

[0053] The extruded product may contain other components besides the aforementioned flours, inorganic salts, dietary fiber, oils and fats, protein materials, enzymes, and sugars, provided that they do not inhibit the predetermined effects of the present invention. Examples of these other components include leavening agents such as baking powder; yeast, spices, and flavorings, and one of these may be used alone or in combination of two or more in appropriate amounts.

[0054] Next, the pulverized extruded product will be described. The pulverized product of the present invention is obtained by pulverizing the extruded product of the present invention described above. The pulverization method is not particularly limited and known methods can be used, for example, roll pulverization, impact pulverization, airflow pulverization, pin mill pulverization, etc. In the pulverized extruded product, it is preferable that the proportion of particles with a diameter of 710 μm or more and 2000 μm or less is 30% by mass or more, in terms of having better texture and appearance after storage in a heat-retaining state, more preferably 35% by mass or more, and particularly preferably 40% by mass or more. The higher the proportion of particles with a diameter of 710 μm or more and 2000 μm or less, the better the texture and appearance after storage. For this reason, the proportion of particles with a diameter of 710 μm or more and 2000 μm or less may be 100% by mass, but in terms of ease of manufacture, it may be 90% by mass or less, or 80% by mass or less.

[0055] In order to further improve the texture and appearance after storage in a heat-retaining state, the proportion of particles with a diameter of 2000 μm or more in the extruded product is preferably 15% by mass or less, more preferably 10% by mass or less, and particularly preferably 5% by mass or less. Furthermore, the proportion of particles with a diameter of less than 710 μm in the extruded product is preferably 65% ​​by mass or less, more preferably 60% by mass or less, and particularly preferably 55% by mass or less. The proportion of particles with a diameter of less than 710 μm may be 0% by mass or less, but may be 10% by mass or more, or 20% by mass or more, in terms of ease of manufacture, etc. The particle size of the pulverized product is measured by the following method.

[0056] 《Particle Size Measurement》 For 200 g of the sample, mechanical sieving is performed for 60 seconds using a rotap shaker (rolling 300 r / min) on a test sieve with a nominal mesh size of 2000 μm in accordance with JIS Z 8801-1. For the remaining portion, mechanical sieving is performed for 60 seconds using a rotap shaker (rolling 300 r / min) on a test sieve with a nominal mesh size of 710 μm in accordance with JIS Z 8801-1, and the weight of the fraction between 710 μm and 2000 μm is measured. The moisture content of the pulverized material at the time of particle size measurement shall be in the range of 2% to 20% by mass. This moisture content can be measured by the super-drying method under the above conditions.

[0057] Next, a preferred method for manufacturing the extruded product of the present invention will be described. This manufacturing method includes the steps of using powdered raw materials and liquid raw materials as raw materials, introducing the raw materials into an extruder, kneading them, and heating them under pressure to obtain a kneaded product, and then extruding the kneaded product under normal pressure to expand it and obtain an extruded product.

[0058] This manufacturing method is carried out using an extruder as the manufacturing apparatus. An extruder is a type of food processing equipment that is configured to transport powdered or paste-like raw materials inside the extruder, while subjecting the raw materials to processes such as kneading, pressurizing, and heating, and then extruding the material to the outside of the extruder. Typically, an extruder comprises a hollow cylindrical barrel having a flow path for the material to be processed, a screw positioned in the flow path and driven by a power source such as a motor, and a feeder that supplies the material to be processed into the flow path. A humidity control section called a preconditioner is provided between the feeder and the barrel, and in some cases, a liquid raw material is added to the powdered raw material supplied from the feeder in the preconditioner and mixed, and then the material to be processed consisting of this mixture is supplied into the barrel. Heating means such as a cartridge heater are attached around the barrel, and the inside of the barrel can be heated by these heating means. In an extruder with this configuration, the material to be processed is supplied into the barrel by a feeder, then transported by a screw towards the tip of the barrel (the downstream end in the direction of material transport in the barrel), where it is kneaded and pressurized and heated during transport within the barrel, and finally extruded out of the extruder outlet into an atmospheric pressure environment, where it expands and becomes a swollen material.

[0059] The aforementioned "extruder outlet" differs depending on whether the extruder is equipped with a die. The die is a component that constitutes the downstream side in the conveying direction of the workpiece in the extruder, and is used by being connected to the tip of the barrel. It has an inlet opening into which the workpiece that has passed through the barrel is introduced, an outlet opening from which the workpiece is pushed out, and a flow path connecting the two openings. When the die is connected to the tip of the barrel, the extruder outlet is the outlet opening of the die. On the other hand, when the die is not connected to the tip of the barrel, the extruder outlet is the opening at the tip of the barrel (the open end on the downstream side in the conveying direction of the workpiece in the flow path of the barrel). The length of the die in the conveying direction is usually one-third or less of the barrel length in the conveying direction, and more preferably one-quarter or less.

[0060] The extruder used in this manufacturing method is preferably a twin-screw extruder, which has two screws positioned inside the barrel. In addition to twin-screw extruders, there are also single-screw extruders with one screw and multi-screw extruders with three or more screws, but twin-screw extruders make it easier to obtain the aforementioned porosity and thin film occupancy rate with the aforementioned raw material composition.

[0061] This manufacturing method is preferable to have the following features 1 to 3, and particularly preferable to have features 1 to 4, because it is easy to obtain the aforementioned porosity and thin film occupancy rate with the aforementioned raw material composition. Feature 1: The powder raw material contains 50% by mass or more of the specified starch. Feature 2: The amount of liquid raw material used is 3 to 30 parts by mass per 100 parts by mass of powder raw material. Feature 3: The outlet temperature of the twin-screw extruder is 100 to 280°C. Feature 4: The expansion rate is 100 to 400%.

[0062] Regarding Feature 1, the preferred composition of the powder raw material is the same as the description of the raw material for the extruded product mentioned above. Using cross-linked starch, particularly phosphate-cross-linked starch, and especially using phosphate-cross-linked starch and adjusting the phosphorus content to the aforementioned level is preferable in that it makes it easier to obtain the predetermined porosity and thin film occupancy.

[0063] Regarding the above-mentioned feature 2, water is usually used as the liquid raw material, but other liquids may be used in addition to or instead of water, and it may be a mixture of multiple types of liquids. Examples of liquids other than water include dashi stock, soy sauce, egg liquid (whole egg, egg white, egg yolk), and milk. The liquid raw material may also be a mixture of powdered salt or the like in which powder is dissolved or dispersed.

[0064] To easily obtain the aforementioned porosity and thin film occupancy, the amount of liquid raw material used is preferably 3 to 20 parts by mass, more preferably 5 to 15 parts by mass, in terms of moisture content, per 100 parts by mass of powdered raw material. When calculating the amount of liquid raw material to be used, the moisture content of the egg liquid (whole egg) used as the liquid raw material is assumed to be 76% by mass, and the moisture content of the milk used as the liquid raw material is assumed to be 88% by mass.

[0065] From a similar perspective, the moisture content of the raw material (a mixture of powdered and liquid raw materials) introduced into the twin-screw extruder is preferably 10 to 30% by mass, more preferably 12 to 25% by mass, relative to the total mass of the raw material. The "moisture content of the raw material" referred to here means the moisture content measured according to the oven-drying method, which is calculated as the ratio of the mass loss when the raw material to be measured is heated to a constant weight at a temperature of 130°C to the mass before heating.

[0066] "Twin-screw extruder outlet temperature" refers to the temperature of the components or ambient temperature at or near the outlet of the twin-screw extruder. As mentioned above, the "twin-screw extruder outlet" differs depending on whether the extruder has a die or not. If it has a die, it is the "die outlet opening," and if it does not have a die, it is the "opening at the tip of the barrel." "Near the twin-screw extruder outlet" may be, for example, a portion within one-third of the total length of the twin-screw extruder upstream of the outlet (die outlet opening or barrel tip opening) in the direction of conveying the workpiece. The total length of the twin-screw extruder here refers to the total length of the extruder in the conveying direction, including the die, if one is present. "Component temperature" refers to the temperature of the components defining the outlet of the twin-screw extruder or its vicinity, and may be, for example, the temperature of the wall portion defining the flow path of the die or barrel. "Ambient temperature" refers to the ambient temperature within the flow path at or near the outlet of the twin-screw extruder.

[0067] From the standpoint of easily obtaining the aforementioned porosity and thin film occupancy, the outlet temperature of the twin-screw extruder is more preferably 120 to 260°C, and even more preferably 140 to 230°C.

[0068] From the standpoint of easily obtaining the aforementioned porosity and thin film occupancy, the outlet pressure of the twin-screw extruder is preferably 1 to 12.5 MPa, more preferably 1 to 10 MPa, and even more preferably 2 to 8 MPa. Here, "outlet pressure of the twin-screw extruder" refers to the pressure at or near the outlet of the twin-screw extruder. The "outlet of the twin-screw extruder or its vicinity" is as described above. The outlet pressure of the twin-screw extruder is measured using a pressure gauge installed at or near the outlet of the twin-screw extruder.

[0069] Regarding feature 4 above, the expansion rate of the extruded product is calculated by the following formula: Expansion rate (%) = (Maximum extension length of the expanded product in the direction perpendicular to the extrusion direction extruded from the extruder outlet / Maximum extension length of the outlet in the direction perpendicular to the extrusion direction) × 100 In the above formula, "direction perpendicular to the extrusion direction" refers to the direction perpendicular to the extrusion direction of the expanded product. In the above formula, "maximum extension length of the outlet in the direction perpendicular to the extrusion direction" refers to the diameter, for example, if the outlet is circular. Regarding "extruder outlet" in the above formula, if the extruder has multiple outlets, it refers to one of those multiple outlets. When the extruder has multiple outlets, it is preferable that the expansion rate for each of those multiple outlets is between 100% and 400%.

[0070] The expansion rate of the extruded product can be adjusted by appropriately adjusting the composition of the powder raw material, the amount of liquid raw material used, the operating conditions of the extruder (outlet temperature, outlet pressure, die structure, etc.). From the viewpoint of more reliably achieving the predetermined effects of the present invention, the expansion rate of the extruded product is preferably 120 to 350%, and more preferably 150 to 320%.

[0071] The extruded product, which is extruded from the outlet of the twin-screw extruder, may be subjected to one or more post-processing steps selected from cutting, crushing, and drying. When crushing is performed, the crushed product of the present invention described above can be preferably obtained.

[0072] The cutting, crushing, and drying processes can each be carried out according to conventional methods. When two or more of the cutting and drying processes are selected, the order in which they are carried out is not particularly limited. For example, the extruded product may be cut with a cutter to obtain coarse particles, the coarse particles may be dried by known methods such as air drying or hot air drying, and then the coarse particles may be crushed using the known crushing means described above.

[0073] The extruded products produced by this manufacturing method can be used as raw materials for foods that contain grain flours and are required to have a crisp texture or a good appearance such as a powdery appearance. Examples of such foods include coatings for coated foods (coated fried foods and coated non-fried foods), toppings for gratins and soups, and tempura batter scraps. In particular, it is preferable to use it as a raw material for coatings for fried foods because it can maintain a good appearance and texture even after the fried foods have been stored under heat retention conditions.

[0074] The coating material for fried foods of the present invention will now be described. The coating material for fried foods of the present invention contains the pulverized material of the present invention. The content of the pulverized material of the present invention in the coating material for fried foods of the present invention may vary depending on the type of fried food to be made using the coating material. The content of the pulverized material of the present invention in the coating material for fried foods of the present invention is not particularly limited, but is preferably 5% by mass or more, more preferably 7% by mass or more, even more preferably 10% by mass or more, and also preferably 70% by mass or less, more preferably 50% by mass or less, and even more preferably 35% by mass or less, in the total mass of the coating material. For example, the content of the pulverized material of the present invention in the coating material for fried foods of the present invention is preferably 5 to 70% by mass, more preferably 7 to 50% by mass, and even more preferably 10 to 35% by mass, in the total mass of the coating material. The coating material for fried foods of the present invention may contain 100% by mass of the pulverized material of the present invention.

[0075] Other materials that may be included in the coating material for fried foods of the present invention, besides the pulverized material of the present invention, can be any material that is generally available for use in coating materials for fried foods, without any particular limitations. Examples of other materials include cereal flours such as wheat flour and rice flour (unleavened); starches such as corn starch, potato starch, and their modified forms; sugars; protein materials such as egg white powder; pulverized wheat flour dough such as breadcrumbs; dietary fiber, thickeners, leavening agents, emulsifiers, spices, seasonings, vitamins, minerals, pigments, flavorings, etc. Any one of these can be used alone or in combination of two or more.

[0076] The coating material for fried foods of the present invention can be prepared by mixing the pulverized material of the present invention with other materials used as needed. Generally, from the viewpoint of flavor and texture, it is preferable that the coating material for fried foods of the present invention contains, in addition to the pulverized material of the present invention, one or more materials selected from grain flour, starches, sugars, oils and fats, and emulsifiers. The coating material for fried foods of the present invention is usually in the form of a powder or granules at room temperature and pressure.

[0077] The types of fried foods produced using the coating material for fried foods of the present invention are not particularly limited, and examples include karaage (Japanese fried chicken), fried foods, and fried chicken. The coating material for fried foods of the present invention is particularly suitable for karaage.

[0078] The coating material for fried foods of the present invention is preferably a so-called coating type material that adheres to the ingredients in a solid state (e.g., powder) without being dissolved or dispersed in a liquid such as water. The powder includes powder form and granular form. Examples of coating type materials include dusting powder and batter. In the case of dusting powder, for example, after the coating material for fried foods of the present invention is applied to the surface of the ingredients as dusting powder, a liquid such as batter can be applied to the surface of the ingredients, and then a batter such as breadcrumbs can be applied. In the case of batter, before applying the coating material for fried foods of the present invention to the surface of the ingredients as batter, dusting powder of a different composition, water, seasoning liquid, egg liquid, batter, etc. may be applied to the surface of the ingredients beforehand. From the viewpoint of making the most of the characteristics of the coating material for fried foods of the present invention, it is preferable that the coating material for fried foods be present on the outermost surface of the fried food, that is, it is preferable to use it as batter.

[0079] As an example, the following is a preferred composition example of the coating material for fried foods of the present invention when it is a coating material for fried foods of the sprinkling type. (Preferred composition example) Crushed material of the present invention 10 to 60% by mass, more preferably 10 to 50% by mass Flour and / or starches 30 to 85% by mass, more preferably 40 to 75% by mass Other components 0 to 25% by mass, more preferably 0 to 15% by mass

[0080] Fried foods can be produced by applying the coating material for fried foods of the present invention to ingredients and then deep-frying them. The ingredients to which the coating material for fried foods of the present invention is applied are not particularly limited to any ingredients commonly used in fried foods. Examples of ingredients include, but are not limited to, meats such as chicken and pork, seafood such as fish, squid, octopus, and shellfish, vegetables, and mushrooms. The size of the ingredients is also not particularly limited, and the ingredients may be pre-seasoned. Furthermore, the coating material for fried foods of the present invention may be applied to ingredients and then frozen or chilled to produce a food product for deep-frying.

[0081] The operation of attaching the coating material for fried foods of the present invention to ingredients can be carried out in accordance with general operations for attaching coating materials to ingredients. For example, when attaching the coating material for fried foods of the present invention to ingredients by sprinkling it on as a dusting powder or batter, the coating material for fried foods of the present invention can be attached to the ingredients by any of the following operations: 1) sprinkling the dusting powder or batter over the ingredients; 2) putting the dusting powder or batter and ingredients into a bag and shaking the bag with the opening closed; 3) spreading the dusting powder or batter in a relatively wide container such as a plate and rolling the ingredients on it, or pressing the ingredients onto the dusting powder or batter.

[0082] The coating material for fried foods of the present invention may be applied to only a portion of the surface of the ingredients, but from the viewpoint of obtaining fried foods with a good texture, it is preferable to apply it to the entire surface of the ingredients. The amount of the coating material for fried foods of the present invention applied to the ingredients is preferably 1 to 50 parts by mass, more preferably 3 to 30 parts by mass, per 100 parts by mass of ingredients.

[0083] Then, by deep-frying ingredients coated with the batter for deep-fried foods of the present invention (hereinafter also referred to as "ingredients for deep-fried foods"), deep-frying can be used to obtain deep-fried foods. The ingredients for deep-fried foods may be deep-fried immediately after preparation, or they may be deep-fried after being refrigerated or frozen. Deep-frying can be carried out according to conventional methods, for example, by so-called deep frying or pan-frying in a small amount of oil.

[0084] 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.

[0085] [Examples 1-18, Comparative Examples 1-8: Production of Extruded Products] Powdered raw materials with the compositions shown in Tables 1-4 below and water as a liquid raw material were used as raw materials. Extruded products were produced by subjecting these raw materials to a heat and pressure treatment using a twin-screw extruder. The conditions for the heat and pressure treatment are shown in Tables 1-4 below. Tables 1-4: "Amount of water added (parts by mass)" *1) indicates the amount of water used as a liquid raw material (amount of liquid raw material introduced into the extruder). The twin-screw extruder used had a die connected to the tip of the barrel, and the outlet of the twin-screw extruder was the outlet opening of the die. The outlet temperature was measured as the temperature of the tip of the barrel. Details of the starch used as the powder raw material are as follows. These phosphate-crosslinked tapioca starches A to E have not undergone any processing other than phosphate crosslinking.

[0086] • Starch A: Phosphate-crosslinked tapioca starch, RVA maximum viscosity 12 cP, phosphorus content 0.03% by mass • Starch B: Phosphate-crosslinked wheat starch, RVA maximum viscosity 2310 cP, phosphorus content 0.008% by mass • Starch C: Phosphate-crosslinked tapioca starch, RVA maximum viscosity 7 cP, phosphorus content 0.15% by mass • Starch D: Phosphate-crosslinked tapioca starch, RVA maximum viscosity 1 cP, phosphorus content 0.44% by mass • Starch E: Phosphate-crosslinked tapioca starch, RVA maximum viscosity 3921 cP, phosphorus content 0.005% by mass • Potato starch: Unprocessed starch, RVA maximum viscosity 10303 cP • Corn starch: Unprocessed starch, RVA maximum viscosity 2840 cP • Wheat starch: Unprocessed starch, RVA maximum viscosity 3101 cP - Oxidized tapioca starch: RVA maximum viscosity 4 cP - Tapioca starch: Unprocessed starch, RVA maximum viscosity 4654 cP - Acetated tapioca starch: RVA maximum viscosity 5184 cP - Oil-processed tapioca starch: RVA maximum viscosity 4969 cP

[0087] The obtained extruded products were subjected to the thin film occupancy and porosity measurements using the method described above, as well as the degree of gelatinization and phosphorus content. The measurement results are shown in Tables 1 to 4.

[0088] Furthermore, the obtained extruded material was cut with a rotary cutter to obtain coarse particles, and these coarse particles were crushed using a roller machine to obtain crushed material with an average particle size of 0.3 to 2 mm. The results of measuring the particle size using the above method are shown in Tables 1 to 4.

[0089] (Evaluation of the obtained pulverized material) <Batter preparation> 100 g of a batter composition containing 79.0% by mass of modified starch (manufactured by Nippon Shokuhin Kako Co., Ltd., product name "Nisshoku Batter Starch #200N"), 2.0% by mass of starch, 15.0% by mass of wheat flour, 0.2% by mass of emulsifier, 0.8% by mass of thickener, 2.0% by mass of sugar, and 1.0% of salt was mixed with 170 ml of water to make the batter.

[0090] <Preparation of Bleder Mix> 50.0% by mass of the pulverized material produced from the extruded product by the method described above and 50.0% by mass of starch were mixed to make a bleder mix.

[0091] <Preparation of Karaage> Several pieces of cut chicken thigh meat were prepared as ingredients. After marinating the chicken thigh meat, it was dusted with modified starch and salt, 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 cooking oil at 175°C for 1 minute, heated in a steam convection oven until the core temperature reached 85°C, and then frozen. Before consumption, the chicken was fried again in cooking oil at 175°C for 3 and a half minutes to make karaage. After that, it was stored in a heating device (internal atmosphere 75°C) for 4 hours, and then sensory evaluation was conducted by 10 panelists according to the evaluation criteria below. The average values ​​of the 10 panelists are shown in Tables 1 to 4. The evaluation criteria and texture were agreed upon among the panelists in advance.

[0092] <Texture Evaluation Criteria> (5-point scale) 5 points: The coating is very light and crispy, with no oiliness whatsoever, extremely good. 4 points: The coating is light and crispy, with no oiliness, good. 3 points: The coating is slightly crispy, with a slight oiliness. 2 points: The coating lacks crispness, is slightly hard, or feels oily, poor. 1 point: The coating has no crispness at all, is hard, or feels very oily, extremely poor.

[0093] <Criteria for evaluating powderiness> (out of 5 points) 5 points: The entire surface of the coating is densely covered with fine white particles and has a very dry appearance that does not feel oily. Excellent. 4 points: The surface of the coating is covered with fine white particles and has a dry appearance that does not feel oily. Good. 3 points: The surface of the coating has a few fine white particles and a slightly dry appearance with little oiliness. 2 points: The surface of the coating has almost no fine white particles and has a wet appearance that gives a feeling of oiliness. Poor. 1 point: The surface of the coating has no fine white particles at all and has a very wet appearance that gives a strong feeling of oiliness. Extremely poor.

[0094]

[0095]

[0096]

[0097]

[0098] As shown in Tables 1 to 4, the extruded products of each example, which contained a powder with 50% by mass or more of a specific starch, had a thin film occupancy rate of 50% or more in the powder raw material, and a porosity of 30% to 98%, exhibited excellent crisp texture and a powdery appearance even after being stored in a warming state when the crushed product was used as a batter for coated fried foods. On the other hand, the extruded products of each comparative example, in which the amount of specific starch in the raw material was less than 50% by mass, the thin film occupancy rate was less than 50%, or the porosity was less than 30% or more than 98%, exhibited inferior texture and appearance when the crushed product was used as a batter for coated fried foods after being stored in a warming state. Therefore, the extruded products of the present invention can be used to produce foods with good appearance and texture, and can be suitably used as coating materials for fried foods. Furthermore, a comparison of Example 2 and Example 15 in Table 3 reveals that there is a preferred range for the content of the fraction with a particle size of 710 μm to 2000 μm in the pulverized extruded product.

[0099] According to the present invention, an extruded product and a coating material for fried foods are provided that can produce fried foods with a crispy texture and good appearance.

Claims

1. An extruded product made from a raw material containing 50% by mass or more of the following starch in the powder raw material, wherein the product has a film and a plurality of spaces defined by the film, and the proportion of the film having a thickness of 300 μm or less is 50% or more, and the porosity is 30% or more and 98% or less. Starch: A slurry prepared by dispersing 3 g of starch (calculated as 14% moisture content) in 25 g of distilled water is measured using a Rapid Visco Analyzer (RVA) while stirring at 160 rpm, maintained at 50°C for 1 minute, heated from 50°C to 95°C at 12°C / min, held at 95°C for 2.5 minutes, cooled at 12°C / min, and held at 50°C for 2 minutes, and the maximum viscosity at which this slurry was 0 cP or more and 4500 cP or less.

2. The extruded article according to claim 1, wherein the phosphorus content is 0.005% by mass or more and 0.50% by mass or less.

3. The extruded article according to claim 1 or 2, wherein the degree of gelatinization is 30% or more.

4. A pulverized product of an extruded product according to claim 1 or 2, wherein the proportion of particles with a particle size of 710 μm or more and 2000 μm or less is 30% by mass or more.

5. A coating material for fried foods, comprising the pulverized material described in claim 4.

6. The coating material for fried foods according to claim 5, which is a coating material for fried foods of the sprinkling type.

7. A food product for oil preparation, comprising the clothing material described in claim 5 or 6.

8. A method for producing an extruded product, comprising the steps of: introducing raw materials into a twin-screw extruder, kneading them and heating them under pressure to obtain a kneaded product; extruding the kneaded product from the outlet of the twin-screw extruder under normal pressure to expand it, thereby obtaining an extruded product which is an expanded product; using a powdered raw material and a liquid raw material as the raw materials, wherein the powdered raw material contains 50% by mass or more of the following starch; in the twin-screw extruder step, the amount of liquid raw material introduced into the extruder is 3 to 30 parts by mass per 100 parts by mass of the powdered raw material; and the outlet temperature of the twin-screw extruder is 100 to 280°C. Starch: Starch is defined as a slurry prepared by dispersing 3 g of starch (calculated as 14% moisture content) in 25 g of distilled water. The viscosity of this slurry is measured using a Rapid Visco Analyzer (RVA) while stirring at 160 rpm. The slurry is maintained at 50°C for 1 minute, heated from 50°C to 95°C at a rate of 12°C / min, held at 95°C for 2.5 minutes, cooled at a rate of 12°C / min, and held at 50°C for 2 minutes. The maximum viscosity measured during this process is between 0 cP and 4500 cP.

9. The manufacturing method according to claim 8, wherein the expansion rate in the twin-screw extruder process is 100 to 400%.

10. A method for producing fried foods, using an extruded product as a coating material, wherein the extruded product is made from a raw material containing 50% by mass or more of the following starch in the powder raw material, and has a film and a plurality of spaces defined by the film, wherein the proportion of the film having a thickness of 300 μm or less is 50% or more, and the porosity is 30% or more and 98% or less. Starch: Starch in which the maximum viscosity when the slurry obtained by dispersing 3 g of starch (calculated as 14% moisture content) in 25 g of distilled water is measured using a Rapid Visco Analyzer (RVA) while stirring at 160 rpm is maintained at 50°C for 1 minute, heated from 50°C to 95°C at 12°C / min, held at 95°C for 2.5 minutes, cooled at 12°C / min, and held at 50°C for 2 minutes is 0 cP or more and 4500 cP or less.

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