CN111629595A

CN111629595A - Method for producing food

Info

Publication number: CN111629595A
Application number: CN201980008941.0A
Authority: CN
Inventors: 野上弘文; 斋藤三四郎; S·甲那南; N·萨帕奇; W·万瓦罗索恩; C·利拉阿莫恩
Original assignee: J Oil Mills Inc
Current assignee: J Oil Mills Inc
Priority date: 2018-01-31
Filing date: 2019-01-22
Publication date: 2020-09-04
Also published as: SG11202006750UA; WO2019151034A1; JP7364473B2; JPWO2019151034A1; KR20200113191A; TW201936056A; PH12020551101A1; TWI786260B

Abstract

The method for producing a food of the present invention is a method for producing a food comprising the steps of: preparing a baked food; a step of adding a component A to prepare a paste, the component A being one or two selected from the group consisting of a starch which has not been chemically treated and a chemical starch; attaching the paste to the outside of the baked food; and a step of frying the baked food to which the paste is attached to form an outer layer, wherein the outer layer of the food is an outermost layer.

Description

Method for producing food

Technical Field

The invention relates to a method for preparing food.

Background

As a technique for using starch for food production, there are techniques described in patent documents 1 and 2.

Patent document 1 (jp 2007 a-236389 a) describes a method for producing a cooked food, which comprises applying a fat-based coating to the surface of an uncooked or incompletely cooked food, and bringing the fat-coated food into contact with superheated steam having a specific temperature for a specific time to obtain the cooked food, and further describes, as a specific example of the food, Donuts (Donuts).

Patent document 2 (jp 2004-290023 a) describes a method for producing a fried food by coating a starch-based powder and then frying, and it is possible to provide a fried food, particularly a multi-taste fried food, which can retain a crispy texture even when stored in a sealed container for 48 hours or more, particularly when wheat flour is used as the starch-based powder.

Documents of the prior art

Patent document

Patent document 1: japanese patent laid-open No. 2007-236389.

Patent document 2: japanese patent laid-open publication No. 2004-290023.

Disclosure of Invention

Problems to be solved by the invention

However, the above patent documents do not disclose nor suggest a food having an outer layer formed by attaching a paste (batter) to the outside of a baked dough or a baked food and frying the same. Accordingly, the present invention provides a food having an outer layer with excellent crispy and chewy texture immediately after preparation and storage.

Means for solving the problems

According to the present invention, there is provided a method for producing a food product, comprising the steps of: preparing a baked food; a step of adding component A to prepare a paste; attaching the paste to the outside of the baked food; and a step of frying the baked food to which the paste is attached to form an outer layer derived from the paste, wherein the outer layer is an outermost layer, and the component A is one or two selected from the group consisting of starch which has not been chemically treated and chemical starch.

Further, according to the present invention, there is provided a method for producing a food product, comprising the steps of: preparing a baked dough; a step of adding component A to prepare a paste; a step of attaching the paste to the outer side of the baked dough; and a step of frying the baked dough to which the paste is attached to form an outer layer derived from the paste, wherein the outer layer is an outermost layer, and the component A is one or two selected from the group consisting of starch which has not been chemically treated and chemical starch.

The present invention provides a method for imparting crispy texture to the outer layer of a food, comprising the step of obtaining the food by the method for producing a food of the present invention.

Further, the present invention provides a method for maintaining crispy texture of the outer layer of a food, comprising the step of obtaining the food by the method for producing a food of the present invention.

According to the present invention, there is provided a batter mixture used in the method for producing a food product of the present invention, wherein the batter mixture contains the component a and wheat flour.

It should be noted that any combination of these components or conversion of the expression of the present invention between methods, apparatuses, and the like is also effective as a means of the present invention.

For example, according to the present invention, there is provided a food obtained by the aforementioned method for producing a food according to the present invention.

ADVANTAGEOUS EFFECTS OF INVENTION

As described above, according to the present invention, a food having an outer layer excellent in crispy feeling and chewy feeling immediately after preparation and storage can be obtained.

Detailed Description

The embodiments of the present invention will be described below by referring to specific examples of each component. Each component may be used alone or in combination of two or more.

In the present embodiment, the first food production method includes the following steps.

The method for producing the baked food comprises (step 11) a step of preparing the baked food, (step 12) a step of adding the component a to prepare a paste, (step 13) a step of attaching the paste containing the component a to the outside of the baked food, and (step 14) a step of frying the baked food to which the paste is attached to form an outer layer derived from the paste.

The respective steps are explained below.

(step 11)

In step 11, a baked food is prepared. The step 11 includes, for example, a step of preparing a baked dough. The step 11 includes, for example, a cooking step of subjecting the baked dough to one or more selected from the group consisting of baking, frying, steam heating and microwave heating. In addition, commercially available products can be used as the baked food.

As a specific example of the baked food, one selected from the group consisting of a dona, a bread, a baked cake, and a steamed cake may be cited. Examples of the dnazis include roasted dnazis, fried dnazis, steamed dnazis, and the like, examples of the bread include general bread baked using an oven or the like, fried bread, steamed bread, and the like, and examples of the baked cakes include sponge cake, casstirla (Castella), funam, madelin, waffle, donut cake, chiffon cake, and chiffon cake. Examples of the steamed cake include steamed cake and steamed stuffed bun. The outer layer of the paste-derived food obtained by the production method of the present embodiment is excellent in crunchy and chewy texture, and a soft-mouth food is preferable as a baked food in order to make the difference in mouth feel between softness of the baked food as an intermediate filling and hardness of the outer layer of the paste-derived food excellent. From this viewpoint, the baked food is preferably a dona, bread, steamed cake, sponge cake, cassitra, funxue, madelin, waffle, doughnut cake, chiffon cake, more preferably a dona, and even more preferably a fried dona.

(step 12)

Step 12 is a step of adding component a to prepare a paste.

The content of the component a in the paste is preferably 10% by mass or more, more preferably 20% by mass or more, further preferably 30% by mass or more, and further more preferably 35% by mass or more, relative to the total solid content in the paste, from the viewpoint of improving the crispy feeling and chewy feeling of the food immediately after production and storage.

From the same viewpoint, the content of the component a in the paste is 100 mass% or less, preferably 80 mass% or less, more preferably 60 mass% or less, further preferably 50 mass% or less, and further more preferably 45 mass% or less with respect to the total solid content in the paste.

Hereinafter, component a to be blended in the paste will be described.

In the present embodiment, the gelatinization starting temperature of the chemical starch as the raw material starch of the chemical starch of component a and the gelatinization starting temperature of the starch which has not been subjected to the chemical treatment are preferably 50 ℃ or higher, more preferably 55 ℃ or higher, and further preferably 83 ℃ or lower, more preferably 70 ℃ or lower, from the viewpoint of improving the crispy texture and chewy texture of the food immediately after production and storage. The gelatinization start temperature is a temperature at which gelatinization of starch starts, and can be determined by measuring the viscosity expressed by gelatinization, and can be measured, for example, by a brabender Viscograph e or an equivalent measuring apparatus. Examples of the raw starch having a gelatinization starting temperature of 50 ℃ or more and 83 ℃ or less include tapioca starch, corn starch, waxy corn starch, potato starch and sweet potato starch.

In the present embodiment, the raw material starch of the chemical starch of the component a and the starch which is not subjected to chemical treatment are preferably one or two or more selected from tapioca starch, corn starch, waxy corn starch, potato starch and sweet potato starch, more preferably one or two selected from tapioca starch and corn starch, and further preferably tapioca starch.

The component a may optionally contain starch that has not been subjected to chemical treatment and chemical starch, but preferably contains chemical starch from the viewpoint of improving the crispy texture and chewy texture of the food immediately after production and storage, and more preferably contains 10 mass% or more and 100 mass% or less, further preferably 50 mass% or more and 100 mass% or less, and further more preferably 80 mass% or more and 100 mass% or less, of the total amount of the component a. From the same viewpoint, the chemical starch is preferably one or more selected from the group consisting of oxidized starch, acetylated oxidized starch, and phosphate crosslinked starch, more preferably one or more selected from the group consisting of oxidized starch, acetylated starch, and acetylated oxidized starch, and still more preferably one or more selected from the group consisting of oxidized starch and acetylated oxidized starch. In addition, the component a preferably contains oxidized starch and acetylated oxidized starch. Here, the acetylated oxidized starch is a starch subjected to acetylation treatment and oxidation treatment, and the order of the treatments is not limited.

When the outer layer contains oxidized starch and acetylated oxidized starch, the content of acetylated oxidized starch in the component a in the paste is preferably 0.1 part by mass or more, more preferably 0.2 part by mass or more, and still more preferably 0.3 part by mass or more, with respect to 1 part by mass of oxidized starch, from the viewpoint of improving the crispy feeling and chewy feeling of the food immediately after production and storage.

From the same viewpoint, the content of acetylated oxidized starch in the component a in the paste is preferably 5 parts by mass or less, more preferably 3 parts by mass or less, and still more preferably 2 parts by mass or less, relative to 1 part by mass of oxidized starch.

When the component a contains oxidized starch and acetylated oxidized starch, the total content of the oxidized starch and acetylated oxidized starch in the component a is more preferably 10 mass% or more and 100 mass% or less, still more preferably 50 mass% or more and 100 mass% or less, and still more preferably 80 mass% or more and 100 mass% or less.

The paste may contain solid components other than the component a. Specific examples of the solid components other than starch include sweeteners such as wheat flour and granulated sugar, seasonings, and the like. Preferably the paste comprises wheat flour, more preferably low gluten flour.

When the paste contains wheat flour, the content of wheat flour in the paste is preferably 20 mass% or more, more preferably 30 mass% or more, further preferably 40 mass% or more, further more preferably 50 mass% or more, and even more preferably 55 mass% or more, relative to the total solid content in the paste, from the viewpoint of stably forming an outer layer from the paste on the outer side of the food.

From the viewpoint of improving the crispy and chewy texture of the food immediately after production and storage, the content of wheat flour in the paste is preferably 90% by mass or less, more preferably 80% by mass or less, even more preferably 70% by mass or less, and even more preferably 65% by mass or less, based on the total solid content in the paste.

When the batter contains wheat flour, the mass ratio of the component a to the wheat flour is preferably 0.1 or more, more preferably 0.2 or more, and further preferably 0.4 or more, from the viewpoint of improving the crispy and chewy texture of the food immediately after production and storage. From the viewpoint of stably forming an outer layer derived from a paste on the outer side of a food, the mass ratio of the component a to wheat flour is, for example, 6.0 or less, preferably 5.0 or less, more preferably 4.0 or less, further preferably 2.0 or less, further more preferably 1.5 or less, and even more preferably 1.0 or less.

Specifically, the paste contains water in addition to the solid content. The water content in the paste is, for example, 40 mass% or more and 80 mass% or less. Here, the content of water is a mass ratio with respect to the entire composition of the paste.

(step 13)

Step 13 is a step of attaching the paste containing component a to the outside of the baked food.

(step 14)

The frying conditions in step 14 are not limited, and may be set according to the type of the baked food, and may be, for example, 140 ℃ to 200 ℃ or less, 60 seconds to 480 seconds.

In the present embodiment, the method for producing the second food product includes the following steps.

The method for producing the baked dough includes (step 21) a step of preparing a baked dough, (step 22) a step of adding the component a to prepare a paste, (step 23) a step of attaching the paste containing the component a to the outside of the baked dough, and (step 24) a step of frying the baked dough having the paste attached thereto to form an outer layer derived from the paste.

The respective steps are explained below.

(step 21)

In step 21, a baked dough is prepared. The step 21 includes, for example, a step of preparing a baked dough. In addition, as the baked dough, a commercially available product can also be used.

As a specific example of the baked dough, one selected from the group consisting of a doughs for somnd, a doughs for bread and a doughs for baked confectionery may be cited. Examples of the bread dough include a cake dough, a yeast dough, and the like, and examples of the bread dough include a non-staple bread dough, a pastry dough, and the like, in which a filling material or the like is added to the bread dough, in addition to a normal bread dough. The outer layer of the batter obtained by the production method of the present embodiment is excellent in crunchy and chewy texture, and the cooked baked dough as the intermediate filling is preferably a dough having soft texture in order to make the difference in texture between softness of the cooked baked dough and hardness of the outer layer of the batter excellent.

From the viewpoint of improving the handling property of the adhering paste, the baked dough preferably has a shape retention property and hardness to such an extent that the adhering paste can be picked up by hand. In addition, the yeast-containing dough is preferably attached with a paste after fermentation. The baked dough is preferably a cake doughs, yeast doughs, bread doughs, and pastry doughs, more preferably a cake doughs and a yeast doughs, and still more preferably a cake doughs. The baked dough may be refrigerated or frozen, preferably frozen, in order to have a suitable shape retention property.

(step 22)

Step 22 is a step of adding component a to prepare a paste.

Hereinafter, component a to be blended in the paste will be described.

In the present embodiment, the gelatinization start temperature of the non-chemically processed starch of the component a and the raw starch of the chemical starch is preferably 50 ℃ or higher, more preferably 55 ℃ or higher, and further preferably 83 ℃ or lower, more preferably 70 ℃ or lower, from the viewpoint of improving the crispy texture and chewy texture of the food immediately after production and storage. The gelatinization start temperature is a temperature at which gelatinization of starch starts, and can be determined by measuring the viscosity expressed by gelatinization, and can be measured, for example, by a brabender Viscograph e or an equivalent measuring apparatus. Examples of the raw starch having a gelatinization starting temperature of 50 ℃ or more and 83 ℃ or less include tapioca starch, corn starch, waxy corn starch, potato starch and sweet potato starch.

The component a may optionally contain starch that has not been subjected to chemical treatment and chemical starch, but preferably contains chemical starch from the viewpoint of improving the crispy texture and chewy texture of the food immediately after production and storage, and more preferably contains 10 mass% or more and 100 mass% or less, further preferably 50 mass% or more and 100 mass% or less, and further more preferably 80 mass% or more and 100 mass% or less, of the total amount of the component a. From the same viewpoint, the chemical starch is preferably one or more selected from the group consisting of oxidized starch, acetylated oxidized starch, and phosphate crosslinked starch, more preferably one or more selected from the group consisting of oxidized starch, acetylated starch, and acetylated oxidized starch, even more preferably one or more selected from the group consisting of oxidized starch and acetylated oxidized starch, and even more preferably oxidized starch and acetylated oxidized starch. In addition, the component a preferably contains oxidized starch and acetylated oxidized starch. Here, the acetylated oxidized starch is a starch subjected to acetylation treatment and oxidation treatment, and the order of the treatments is not limited.

In addition, when the component a contains oxidized starch and acetylated oxidized starch, the total content of the oxidized starch and acetylated oxidized starch in the component a is more preferably 10% by mass or more and 100% by mass or less, further preferably 50% by mass or more and 100% by mass or less, further more preferably 80% by mass or more and 100% by mass or less.

(step 23)

Step 23 is a step of attaching the paste containing component a to the outside of the baked dough.

(step 24)

The frying conditions in step 24 are not limited, and may be set according to the type of the baked dough, and may be, for example, 140 ℃ to 200 ℃ or less, 60 seconds to 900 seconds.

The food product is obtained by the above steps of the method for producing the first or second food product.

The food obtained in the present embodiment has an outer layer formed by attaching a paste containing the component a to the outside of a baked food or a baked dough and frying the resultant, and therefore is a food excellent in crispy feeling and chewy feeling immediately after the outer layer is produced and after storage. More specifically, according to the present embodiment, a food excellent in crunchy texture and chewy texture after storage at room temperature can be obtained. In addition, according to the present embodiment, it is possible to obtain a baked food as an intermediate filling and a food excellent in difference in texture between softness of a baked dough after cooking and hardness of an outer layer derived from the dough.

The storage temperature at room temperature may be, for example, more than 10 ℃ and not more than 40 ℃.

In the present embodiment, the method for imparting a crispy texture to the outer layer of a food product includes the step of obtaining a food product by the above-described method for producing a food product.

In the present embodiment, the method for maintaining the crispy texture of the outer layer of the food comprises the step of obtaining the food by the above-described method for producing a food.

The food obtained by the production method in the present embodiment is specifically a fried food, and is a food including an outer layer derived from a paste provided on the outermost layer of the food.

The baked food is a part of the intermediate filling of the food obtained in the present embodiment. The baked food preferably constitutes 80% or more of the entire volume of the food, and more preferably 90% or more of the entire volume of the food.

The baked food is preferably a baked food obtained by subjecting a baked dough to one or more heat cookings selected from the group consisting of baking, frying, steam heating, and microwave heating.

The baked dough is part of the intermediate filling of the food product obtained in the present embodiment. The baked dough preferably constitutes more than 80% by volume of the total food product after frying, more preferably more than 90% by volume of the total food product.

In the present embodiment, the outer layer from the paste is provided on the outer side of the baked food or the baked dough. In the case where a plurality of outer layers are provided, the outer layer derived from the paste is the outermost layer, that is, the outermost layer. The outer layer may be provided in contact with the baked good or the baked dough, or an intermediate layer may be provided between the outer layer and the baked good or the baked dough. From the viewpoint of simplifying the manufacturing process of the food, it is preferable that the outer layer is provided in contact with the baked food or the baked dough.

The outer layer may be provided continuously over the entire outer side of the baked food or the baked dough, or may be provided partially over the outer side of the baked food or the baked dough. From the viewpoint of improving the difference in texture between the softness of a baked food or a baked dough as an intermediate filling of the food obtained in the present embodiment and the hardness of the outer layer derived from the paste, it is preferable that the outer layer be provided continuously over the entire outer side of the baked food or the baked dough.

The average thickness of the outer layer derived from the paste is preferably more than 0mm, more preferably 0.1mm or more, and still more preferably 0.5mm or more, from the viewpoint of stably improving the crispy feeling and chewy feeling of the food immediately after production and storage. From the same viewpoint, the average thickness of the outer layer from the paste is preferably 15mm or less, and more preferably 10mm or less.

Here, the thickness of the outer layer from the paste may be different on the outside of the baked food or the baked dough.

The paste mixture of the present embodiment is used in the method for producing the first or second food product of the present embodiment described above. Specifically, the composition comprises the aforementioned component A and wheat flour. The total mass of the component a and the wheat flour is preferably 80 mass% or more, more preferably 90 mass% or more, and further preferably 95 mass% or more. The total mass of the component a and the wheat flour in the paste mixture is 100 mass% or less.

The content of the component a is preferably 10 parts by mass or more, more preferably 20 parts by mass or more, further preferably 40 parts by mass or more, further more preferably 50 parts by mass or more, and is, for example, 600 parts by mass or less, preferably 500 parts by mass or less, more preferably 200 parts by mass or less, further preferably 150 parts by mass or less, further more preferably 100 parts by mass or less, further more preferably 80 parts by mass or less, relative to 100 parts by mass of wheat flour.

Examples

The following shows examples of the present invention, and the gist of the present invention is not limited to these examples.

(raw materials)

As the raw material, the following materials are mainly used.

(Duonazi He Duonazi dough)

Freezing multi-Na nourishing dough: "Duoyanzi" manufactured by Ohland Foods, オーランドフーズ.

Frying: "Fendlong (ポンデリング)", manufactured by Mr. Thailand donuts (Mister DonutThailand).

(component A)

Cassava starch: manufactured by J-oil manufacturing Co., Ltd. (gelatinization starting temperature: 64 ℃ C.).

Corn starch: manufactured by J-oil manufacturing Co., Ltd. (gelatinization starting temperature: 79 ℃ C.).

Acetylated oxidized tapioca starch: "JELCALL SP-2(ジェルコール SP-2)", manufactured by J-OIL MAKING CO., LTD. (gelatinization starting temperature of raw starch: 64 ℃ C.).

Oxidized cassava starch: oxidized starch obtained by the method described in production example 1 (gelatinization starting temperature of raw starch: 64 ℃ C.) was used.

Acetylated tapioca starch: "ActBody A700(アクトボディー A700)", manufactured by J-oil Co., Ltd. (gelatinization starting temperature of raw starch: 64 ℃ C.).

(others)

Wheat flour 1: low gluten flour, "flours", manufactured by Nisshinbo flour.

Wheat flour 2: low gluten Flour, "All purpos Flour" (Kite Brand), manufactured by United flours Mill Public.

Granulated sugar 1: "white sugar" was added, manufactured by DAIZHIZHITANG Co., Ltd.

Granulated sugar 2: "Pure Refined Sugar" manufactured by Tai Shuangjie Sugar industry, Mitr-Phol.

Frying oil 1: "FryUp 201" manufactured by J-oil Co., Ltd.

Frying oil 2: soybean Oil, manufactured by Thai Vegetable Oil publishing company Limited.

Here, the gelatinization start temperature of tapioca starch and corn starch was measured using the following method.

(method of measuring gelatinization onset temperature)

The gelatinization initiation temperature of each starch was measured by a Brobender viscometer-E (Brabender Viscograph E) (manufactured by Brabender corporation (ブラベンダー)). After 6% starch on a dry matter basis was put into a beaker containing 450mL of distilled water and stirred, the starch slurry was transferred to a metal cylindrical container attached to the apparatus. While a stirring bar (blade type) attached to the apparatus was rotated at 75 rpm and the starch solution was heated, the temperature was increased by 1.5 ℃ every 1 minute, and the viscosity of the starch solution was measured. The temperature at which the viscosity of the starch solution reached 10BU was taken as the gelatinization start temperature.

Production example 1

In this example, the production of oxidized tapioca starch was performed.

To a separable flask, 150g of tapioca starch and 190g of distilled water were added and dispersed to prepare a slurry having a dry matter equivalent concentration of 38.2 mass%.

After the temperature of the obtained slurry was set to 37 ℃, 18.2mL of an aqueous sodium hypochlorite solution (effective chlorine concentration: 14.3%) was added at a time so that the effective chlorine concentration became 2 mass%/g based on the starch converted mass.

After the sodium hypochlorite aqueous solution was poured, a 3 mass% sodium hydroxide aqueous solution was added dropwise so that the pH was 9.9.

Thereafter, an aqueous sodium hydroxide solution was added dropwise at appropriate times until the reaction was completed to maintain the pH within 9.9. + -. 0.03, thereby obtaining oxidized starch.

The end of the reaction is a moment when a part of the slurry is sampled at the right time and the saturated potassium iodide solution is dripped to be not purple.

After confirming the end of the reaction, 3 mass% hydrochloric acid was added to the slurry to neutralize the slurry to pH6, and the oxidized starch in the slurry was washed and dehydrated.

Thereafter, dry at 40 ℃ for 1-evening, the starch pulverized and sieved using a 60-mesh sieve (mesh size 250 μm) was used as oxidized tapioca starch.

(examples 1 to 7, comparative example 1)

The frozen multi-lat bread dough was fried in a frozen state directly in frying oil 1 heated to 180 ℃ for 2 minutes, turned upside down and further fried for 1 minute, to obtain a baked food as an intermediate filling of the present example.

After frying, the baked food was cooled at room temperature, and then the mixed pastes of the examples shown in table 1 or table 2 were applied and fried on one side at 180 ℃ for 75 seconds.

The texture of the food obtained immediately after frying and after leaving at room temperature (21 ℃) for 4 hours from the outer layer of the paste was evaluated on the basis of the average of the scores of 4 panelists according to the following evaluation criteria, and a score of 2.1 or more was regarded as passed.

(crisp feeling)

And 5, dividing: is very crisp.

And 4, dividing: it is very crisp.

And 3, dividing: and (4) the product is crisp.

And 2, dividing: slightly crisp.

1 minute: and is not crispy at all.

(chewing feeling)

And 5, dividing: the chewing feeling was very good.

And 4, dividing: the chewing feeling was good.

And 3, dividing: the chewing feeling was good.

And 2, dividing: the chewing feel was slightly better.

1 minute: the chewing feeling was poor.

(poor taste of the middle filling and the outer layer)

And 5, dividing: the difference in mouthfeel between the softness of the middle filling and the hardness of the outer layer is very large.

And 4, dividing: the softness of the middle filling and the hardness of the outer layer are poor in taste.

And 3, dividing: the middle filling has slightly poor mouthfeel with the hardness of the outer layer.

And 2, dividing: there was almost no mouth feel difference between the softness of the middle filling and the hardness of the outer layer.

1 minute: the middle filling has no poor mouthfeel between the softness and the hardness of the outer layer.

[ Table 1]

The outer layers of the food products of the examples shown in table 1 were preferred to have both crispy texture and chewy texture immediately after frying and after storage at room temperature, and the intermediate fillings and the outer layers were also superior in mouthfeel.

In comparison with each component a, in the mouth feel from the outer layer of the paste immediately after frying, the crispy feel was excellent particularly in the order of oxidized tapioca starch, acetylated tapioca starch and corn starch, and the chewy feel was excellent in the order of oxidized tapioca starch, acetylated tapioca starch and tapioca starch. In addition, in the texture from the outer layer of the paste after storage at room temperature, the oxidized tapioca starch is equivalent to the acetylated oxidized tapioca starch in terms of crispness, and then the acetylated tapioca starch and the corn starch are superior in order, and the oxidized tapioca starch, the acetylated oxidized tapioca starch and the corn starch are superior in order in terms of chewiness.

In table 1, example 4 containing oxidized tapioca starch was the most excellent among almost all the evaluation items.

On the other hand, the food obtained in comparative example 1 had poor mouthfeel between the center filling and the outer layer, but the outer layer was not crispy and had poor chewy feel.

[ Table 2]

As shown in table 2, the outer layers of the foods of the examples are preferable in both crispy texture and chewy texture immediately after frying and after storage at room temperature, and the intermediate fillings and the outer layers are excellent in poor texture.

Among them, the texture of the outer layer from the paste immediately after frying was excellent in the case of blending oxidized tapioca starch alone (example 4) in terms of crispy texture, and in the case of blending oxidized tapioca starch alone (example 4) and in the case of mixing oxidized tapioca starch alone and acetylated oxidized tapioca starch in terms of chewiness, the ratio of the oxidized tapioca starch to acetylated oxidized tapioca starch was 1: the case of mixing at a ratio of 2.33 (example 6) was excellent.

In addition, it was found that, in the mouth feel from the outer layer of the paste after storage at room temperature, both crunchy and chewy sensations were measured in terms of the ratio of oxidized tapioca starch to acetylated oxidized tapioca starch being 1: the case of mixing the ratio of 1 (example 7) was the most excellent, and more excellent resistance to deterioration with time was found.

(example 8)

Frozen doughs were used as intermediate fillings, and the compounded pastes of the respective examples described in table 3 were directly applied thereto, fried in a frying oil 1 at 180 ℃ for 2 minutes, turned upside down and further fried for 1 minute.

The texture of the outer layer derived from the batter immediately after frying and after leaving at room temperature (21 ℃) for 4 hours was evaluated on the basis of the average of scores of 4 panelists according to the following evaluation criteria, and a score of 2.1 or more was regarded as passed.

[ Table 3]

As shown in table 3, the outer layer of the food of example 8 was preferable in both crispy texture and chewy texture immediately after frying and after storage at room temperature, and the intermediate filling and the outer layer were also excellent in mouth feel.

(examples 9 to 11)

The food of this example was obtained by applying fried dongduozi as an intermediate filling to the intermediate filling, applying the mixed pastes of the examples described in table 4, and frying in oil 2 at 170 to 180 ℃ for 140 seconds.

After 70 seconds from the start of frying, the plate was turned upside down 1 time, and both sides were fried for 70 seconds.

The texture of the food obtained immediately after frying and after leaving at 27 ℃ for 4 hours from the outer layer of the batter was evaluated by 2 panelists according to the above evaluation criteria, and the average value of each score was calculated and 2.1 points or more was regarded as passed.

[ Table 4]

As shown in table 4, the outer layers of the foods of the examples are preferable in both crispy texture and chewy texture immediately after frying and after storage at room temperature, and the intermediate fillings and the outer layers are excellent in poor texture. Among them, it was found that the ratio of the oxidized tapioca starch and acetylated oxidized tapioca starch adhered according to example 11 was 1: 1, the food product of the paste mixed at the ratio of 1 was excellent in both crunchy feeling and chewy feeling from the outer layer of the paste after storage at room temperature, and was found to be more excellent in resistance to deterioration with time.

(examples 12 to 16)

A commercially available baked food was used as an intermediate filling, and the mixed pastes of the examples shown in table 5 were applied thereto and fried in a frying oil 2 at 180 ℃ for 150 seconds to obtain a food of the present example.

As the baked food, the following foods were used.

(baked food)

Waffle: maneken Belgian waffles (マネケンベルギーワッフル) (sold by japan rotsu corporation, ローゼン).

Annual ring cakes: moist soft annual rings cake (sold by Yongwang corporation of Japan (AEON Co., Ltd.)).

Kastira: casila (sold by AEON corporation, permanently wang, japan).

Steaming the cake: hokkaido cheese steamed cake (manufactured by kazaki Kaisha (パン, Kaisha)).

Bread: daily oil rolls (sold by Yong Wang, Japan, Ltd. (AEON Co., Ltd.)).

The texture of the food obtained immediately after frying and after leaving at 25 ℃ for 4 hours from the outer layer of the batter was evaluated by 3 panelists according to the above evaluation criteria, and the average value of each score was calculated and 2.1 points or more was regarded as passed.

[ Table 5]

As shown in table 5, the outer layers of the foods of the examples are preferable in both crispy texture and chewy texture immediately after frying and after storage at room temperature, and the intermediate fillings and the outer layers are excellent in poor texture. In addition, even when baked confectionery such as waffles, donuts, casstira, etc. are used as the food of the inner layer, the inner layer and the outer layer have poor texture. In addition, even if steamed cake or bread is used for the middle filling, the inner layer and the outer layer are preferable to have poor mouthfeel.

(examples 17 to 19)

A commercially available baked food was used as an intermediate filling, and the mixed pastes of the examples shown in table 6 were applied thereto and fried in a frying oil 2 at 180 ℃ for 150 seconds to obtain a food of the present example.

As the baked food, the following foods were used. In addition, as the component a, the following components are used in addition to the above.

(baked food)

Sponge cake: (Kawasaki-made Mitsuba Kabushiki Kaisha, a cream made of strawberry was removed and cut into pieces of 3 cm. times.3 cm. times.3.5 cm).

(component A)

Phosphoric acid crosslinked tapioca starch: "ActBody TP-1" manufactured by J-oil manufacturing Co.

(gelatinization starting temperature of raw starch: 64 ℃ C.)

[ Table 6]

As shown in table 6, the outer layer of the food of each example having sponge cake as the inner layer was preferable in both crispy and chewy texture immediately after frying and after storage at room temperature, and the intermediate filling and the outer layer were also excellent in poor texture.

Even when phosphate cross-linked starch is used as component A, a preferable food can be obtained. As shown in example 18, even when the mass ratio of component a per wheat flour was 2.1, a food having a preferable texture of the outer layer immediately after frying and after storage at room temperature was obtained. Further, even in the case where wheat flour is not included while the component a is included, a preferable food can be obtained.

(preparation example 1 of paste mixture)

200g of tapioca starch and 800g of wheat flour 1 were mixed to prepare a paste mixture.

(preparation example 2 of paste mixture)

A paste mixture was prepared by mixing 240g of acetylated oxidized tapioca starch, 160g of oxidized tapioca starch, and 600g of wheat flour 1.

(preparation example 3 of paste mixture)

A paste mixture was prepared by mixing 110g of acetylated tapioca starch, 1.2g of granulated sugar 1, and 88.8g of wheat flour 1.

The present application claims priority based on Japanese application laid-open at 31.1.2018, Japanese application laid-open at 2018, No. 2018-015566, the disclosure of which is incorporated herein in its entirety.

Claims

1. A method for producing a food, comprising the steps of:

preparing a baked food;

a step of adding the following component A to prepare a paste;

attaching the paste to the outside of the baked food; and

a step of frying the baked food to which the paste is attached to form an outer layer derived from the paste,

and the outer layer is the outermost layer,

the component A is one or two selected from the group consisting of starch which has not been chemically treated and chemical starch.

2. The method of producing a food according to claim 1,

the gelatinization starting temperature of the chemical starch raw material starch and the gelatinization starting temperature of the starch which is not subjected to chemical treatment are 50 ℃ to 83 ℃.

3. The method for producing a food according to claim 1 or 2,

the chemical starch is one or more selected from the group consisting of oxidized starch, acetylated starch and acetylated oxidized starch.

4. A method for producing a food according to any one of claims 1 to 3,

the raw material starch of the chemical starch and the starch which is not subjected to chemical treatment are cassava starch.

5. A method for producing a food according to any one of claims 1 to 4,

the component A comprises oxidized starch and acetylated oxidized starch.

6. The method of manufacturing a food product according to claim 5,

in the component A, the content of the acetylated oxidized starch is 0.1 part by mass or more and 5 parts by mass or less with respect to 1 part by mass of the oxidized starch.

7. A method for producing a food according to any one of claims 1 to 6,

the process for preparing a baked food product comprises subjecting the baked dough to one or more cooking processes selected from the group consisting of baking, frying, steam heating and microwave heating.

8. A method of producing a food product according to any one of claims 1 to 7,

the baked food is one selected from the group consisting of a dona, a bread, a baked cake and a steamed cake.

9. A method for producing a food according to any one of claims 1 to 8,

the paste further comprises wheat flour.

10. The method of manufacturing a food product according to claim 9,

in the paste, the mass ratio of the component A to the wheat flour is 0.1 to 6.0.

11. A method for producing a food, comprising the steps of:

preparing a baked dough;

a step of adding the following component A to prepare a paste;

a step of attaching the paste to the outer side of the baked dough; and

a step of frying the baked dough to which the paste is attached to form an outer layer from the paste,

and the outer layer is the outermost layer,

12. The method of manufacturing a food product according to claim 11,

13. The method for producing a food according to claim 11 or 12,

14. The method for producing a food according to any one of claims 11 to 13,

15. A method for producing a food according to any one of claims 11 to 14,

the component A comprises oxidized starch and acetylated oxidized starch.

16. The method of manufacturing a food product according to claim 15,

17. The method for producing a food according to any one of claims 11 to 16,

the baked dough is one selected from the group consisting of a doughs for somnd, a bread dough and a dough for baked confectionery.

18. A method for imparting a crispy texture to the outer layer of a food,

comprising the step of obtaining the food product by the method for producing a food product according to any one of claims 1 to 17.

19. A method for maintaining the crispy texture of the outer layer of a food,

20. A batter mixture used in the method for producing a food according to any one of claims 1 to 17, wherein,

which comprises the ingredient A and wheat flour.

21. The paste mixture according to claim 20,

the total mass of the component A and the wheat flour is 80% by mass or more of the total mass of the paste mixture.

22. The paste mixture according to claim 20 or 21,

the content of the component A is 10 parts by mass or more and 500 parts by mass or less with respect to 100 parts by mass of the wheat flour.