JP2016174535A - Coating material, food using the same, and production method of the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To improve binding property between coating and ingredients so as to suppress peeling therebetween.SOLUTION: A coating material contains fat modified starch. The coating material is such that: the fat modified starch is fat which has a mixing amount of 0.005 pt.mass-3 pts.mass based on 100 pts.mass of raw material starch, and is obtained by heating a mixture which is mixed with one or more kind of the fat selected from the group consisting of edible fat and an edible fat analogous substance, and a pH adjuster which has a mixing amount of 0.005 pt.mass-3 pts.mass based on 100 pts.mass of the raw material starch; and the mass ratio of the fat is 0.08-25 based on the mass of the pH adjuster in the mixture.SELECTED DRAWING: None

Description

  The present invention relates to a clothing material, a food using the same, and a method for producing the same.

  As garments for foods such as fried foods, flour with less gluten has been used as the main ingredient, but since the binding properties between the seeds and the clothes after the oil drip are not sufficient, these are easy to peel off, This could lead to a decline in product value.

In order to solve these points, it has been proposed to use oil-modified starch as a clothing material. The fat and oil processed starch is a starch obtained by mixing starch and fat or fat or fat-related substances and then drying or heating.
Patent Document 1 (Japanese Patent Application Laid-Open No. Sho 61-285156) describes a technique of using a fat and oil processed starch having a slurry viscosity of 40% by weight of 200 cp or more as a fried food material.

  Patent Document 2 (Japanese Patent Application Laid-Open No. 62-143663) describes that pregelatinized starch and / or pregelatinized flour is added to oil- and fat-processed starch. In addition, it is said that a deep-fried food with a large proportion of the clothes attached to the seed is obtained.

  Patent Document 3 (Japanese Patent Application Laid-Open No. Sho 62-195259) describes the use of an alpha-modified product of oil- and fat-processed starch as a fried food material.

  Patent Document 4 (Japanese Patent Application Laid-Open No. 62-14756) describes a technique of adding edible fats and oils to a mixture of potato seed starch and potato seed starch or potato seed starch.

  Furthermore, it has also been proposed to use raw soybean powder or alkaline salts without using fats and oils as an auxiliary material. That is, in Patent Document 5 (Japanese Patent Laid-Open No. 4-51854), a mixture of raw soybean flour and starch adjusted to a pH of 6.0 to 7.5 by adding water so that the water content becomes 18 to 24%. A method is described in which the moisture content is adjusted to 12 to 18% after heating at 120 to 140 ° C. for 2 hours or more.

  On the other hand, there is a technique described in Patent Document 6 (International Publication No. 2012/164801) as another technique related to fat and oil processed starch.

Japanese Patent Application Laid-Open No. 61-285156 Japanese Patent Laid-Open No. 62-143663 JP-A-62-195259 Japanese Patent Laid-Open No. 62-14756 Japanese Patent Laid-Open No. 4-51854 International Publication No. 2012/164801

  However, even when the materials described in Patent Documents 1 to 5 are used as clothing materials, the viscosity stability of the batter is poor, depending on the type of seeds, the clothes may be peeled off from the seeds, and when raw soybean flour is used Still had room for improvement in that the soy flavor remained.

  The present invention provides a technique for improving the binding property between a garment and a seed and suppressing such peeling.

According to the present invention,
A clothing material containing oil-modified starch,
The fat processed starch is
One or more fats and oils having a blending amount of 0.005 parts by mass to 3 parts by mass with respect to 100 parts by mass of the raw material starch, selected from the group consisting of edible fats and edible fats and oils,
A pH adjuster whose blending amount with respect to 100 parts by mass of the raw material starch is 0.005 parts by mass or more and 3 parts by mass or less;
Is provided by heating a mixture in which the mass ratio of the fats and oils to the mass of the pH adjuster in the mixture is 0.08 or more and 25 or less.

Moreover, according to this invention, the foodstuff obtained using the clothing material in the said this invention is provided.
Moreover, according to this invention, the manufacturing method of the foodstuff which includes the process of attaching the clothing material in the said invention to the outer side of a seed | species, and the process of heat-cooking the said seed | species to which the said clothing material was attached is carried out. Provided.
Furthermore, according to the present invention, there is provided a method for producing a food, comprising a step of attaching the clothing material to the outside of the seed and a step of freezing the seed to which the clothing material is attached. The

It should be noted that any combination of these components, or a conversion of the expression of the present invention between a method, an apparatus, and the like is also effective as an aspect of the present invention.
For example, according to this invention, the compounding quantity with respect to 100 mass parts raw material starch is 0.005 mass part or more and 3 mass parts or less, and the compounding quantity with respect to 100 mass parts said raw material starch is 0.005 mass. One or more fats and oils selected from the group consisting of edible oils and fats and edible fats and oils, wherein the fats and fats are not less than 3 parts by weight and not more than 3 parts by weight. A step of preparing a mixture by blending such that the ratio is 0.08 or more and 25 or less;
Heating the mixture to obtain an oil processed starch;
A step of obtaining a clothing material using the fat and oil processed starch;
A method of manufacturing a garment containing the above is provided.

  Moreover, the clothing material in the said this invention can also be used for the formation method of clothing including the process of making the said clothing material adhere to the outer side of a seed. The method for forming the garment may further include a step of cooking or freezing the seed to which the garment is attached.

  As described above, according to the present invention, it is possible to improve the binding property between the garment and the seeds and to prevent these peeling.

Below, the clothing material in this embodiment is demonstrated in detail.
The clothing material in the present embodiment is used as, for example, a clothing material that coats seeds (ingredients) in food, that is, a food coating material, and more specifically, used as a material that adheres to the surface of the seeds. . Specific examples of the clothing material include a liquid material such as slurry; and a powder material such as dusting powder.

Moreover, in this embodiment, clothing material contains the fats and oils processed starch which has a specific structure. Here, the fat-and-oil processed starch is a starchy material produced through a process having an operation of mixing and heating after adding one or more types of fats and oils selected from edible fats and edible fats and oils to the raw material starch. Point to.
Hereinafter, the fat and oil processed starch used for the clothing material in the present embodiment will be described more specifically.

In this embodiment, the fat and oil-modified starch has a blending amount of 0.005 parts by mass or more and 3 parts by mass or less with respect to 100 parts by mass of the raw material starch, and a blending quantity with respect to 100 parts by mass of the raw material starch is 0.005. Fats and oils having a mass ratio of 3 parts by mass or less and obtained by heating a mixture of one or more fats and oils selected from the group consisting of edible fats and edible fats and related substances. . And the mass ratio of fats and oils with respect to the mass of the pH adjuster in the said mixture is 0.08 or more and 25 or less.
By making the clothing material contain a specific oil- and fat-processed starch, the binding property between the clothing and the seeds in the food can be enhanced, and the separation between the clothing and the seeds can be effectively suppressed. . For this reason, it is also possible to suppress, for example, the deterioration of the appearance of the food and the accompanying decrease in the commercial value of the food.

For example, in the case of a liquid clothing material such as a batter, the viscosity stability of the clothing material can be improved by adopting the configuration of the present embodiment. For this reason, at the time of manufacturing foodstuffs, such as deep-fried food, in the process of passing seeds through liquid clothing materials, such as a batter, the amount of clothing materials adhering to seeds can be kept constant. Thereby, it is possible to more stably suppress the peeling between the clothes and the seeds and to improve the production stability of the food.
In addition, in powdered clothing materials such as dusting powder, for example, the uniformity of adhesion to the seed surface is high, and the binding property to the seed material after adhesion is maintained, so that peeling from the seed material is effective. Can be suppressed.

In the present embodiment, the oil and fat processed starch is obtained, for example, by a production method including the following steps.
(1st process) The process of mix | blending fats and oils and a pH adjuster with raw material starch, and preparing a mixture, (2nd process) The process of heat-processing the mixture obtained at the 1st process.

Examples of the raw material starch include one or more selected from the group consisting of cross-linked starch, acetylated starch, potato starch, corn starch or waxy corn starch. Preferably, the starch having a swelling degree of 4 to 24 is used as the raw material starch. Specific examples include corn starch, high amylose corn starch, potato starch, and modified starch, such as acetylated, etherified, and cross-linked singly or in combination. More preferably, the swelling degree is 4 or more and 21 or less. More preferably, the starch has a degree of swelling of 8 or more and 20 or less, and specific examples include phosphoric acid crosslinked tapioca starch and corn starch.
Here, the degree of swelling is determined by the following method. That is, 1 g of raw material starch is dispersed in 100 mL of water, heated in a constant temperature bath at 80 ° C. for 30 minutes, cooled to 30 ° C., and centrifuged (3000 rpm, 10 minutes). A portion of the resulting precipitate is taken, and after measuring the mass, dry heat (105 ° C., 4 hours) is measured, and the mass after dry heat is measured. The degree of swelling is obtained by dividing the mass of the precipitate before dry heat by the mass after dry heat.

As the fats and oils, one or more selected from the group consisting of edible fats and edible fats and related substances are used.
Specific examples of edible oils and fats include safflower oil such as soybean oil and hyrinol safflower oil, corn oil, rapeseed oil, sesame oil, linseed oil, sunflower oil, peanut oil, cottonseed oil, olive oil, rice oil, palm oil, etc. Is mentioned. From the viewpoint of workability, liquid oil is preferably used as the edible oil and fat, and soybean oil, rapeseed oil, corn oil, hylinol safflower oil, linseed oil, sesame oil and the like are more preferable.
Moreover, as an edible oil and fat, it is more preferable to use an oil and fat having an iodine value of 100 or more, and it is more preferable to use an oil or fat having a iodine value of 135 or more. Such fats and oils having a high iodine value are susceptible to oxidation by heating, have a high effect of reforming raw material starch, and can be expected to further improve the binding property to seeds when blended in clothing materials. Specific examples of fats and oils having an iodine value of 135 or more include highlinol safflower oil, linseed oil, and sesame oil. Although there is no particular upper limit, for example, the iodine value of edible fats and oils is 250 or less.

  Specific examples of edible oils and fats include emulsifiers such as glycerin fatty acid esters; phospholipids; glycerides such as monoglycerides and diglycerides.

  The blending amount of fats and oils in the mixture is, for example, 0.005 parts by mass or more, preferably 0.01 parts by mass or more with respect to 100 parts by mass of the raw material starch, from the viewpoint of more reliably obtaining the effect of reforming the raw material starch. 0.02 parts by mass or more is more preferable, and 0.05 parts by mass or more is more preferable. Further, the blending amount of the fats and oils in the mixture is, for example, 3 parts by mass or less, preferably 2 parts by mass or less from the viewpoint of more stably obtaining the binding property to the seeds when blended in the clothing material. 1.8 parts by mass or less is more preferable, and 1.5 parts by mass or less is more preferable.

  Moreover, as a specific example of the combination of the raw material starch and edible fats and oils used for manufacture of the fat and oil processed starch, the combination of the cross-linked starch and the fats and oils whose iodine value is 100 or more is mentioned, for example. Thereby, the fat processed starch excellent in flavor is obtained more stably.

The pH adjuster may be any pH adjuster that can be used in foods, and can be selected according to the types of raw starch and fats and oils. However, the solubility in water, the taste in the final product, etc. From the influence
Hydroxides such as sodium hydroxide, potassium hydroxide, calcium hydroxide, magnesium hydroxide;
Carbonates such as sodium carbonate, sodium bicarbonate, potassium carbonate;
Phosphates such as disodium hydrogen phosphate and sodium dihydrogen phosphate; and other than the above, such as trisodium citrate, sodium acetate, sodium lactate, disodium succinate, sodium gluconate, sodium tartrate, monosodium fumarate, etc. Organic acid salts and the like are preferable, and one or more of these are preferably blended.
More preferably, at least one selected from phosphates and organic acid salts is used. More preferably, sodium pyrophosphate, sodium tripolyphosphate, disodium hydrogen phosphate, dipotassium hydrogen phosphate, trisodium citrate, sodium succinate and sodium lactate are used. In addition, it is most preferable to use trisodium citrate from the viewpoints of solubility in water, flavor imparted to the final product, and the presence or absence of deliquescence.

  Here, from the viewpoint of more effectively suppressing the oxidized odor of the oil- and fat-processed starch, it is preferable to use a pH adjuster whose pH (25 ° C.) of a 1% by mass aqueous solution is 6.5 or more. Preferably it is 8 or more.

  In addition, when the clothing material is dusting or a bleeder, the pH (25 ° C.) of the 1% by mass aqueous solution of the pH adjusting agent is the uniform adhesion of the clothing material to the seed surface and the clothing and seeds after cooking. From the viewpoint of increasing the balance with the binding property of the object, it is, for example, 6.5 or more, preferably 7 or more, and for example, 12 or less, preferably 11.7 or less.

  In addition, when the clothing material is a batter, the pH (25 ° C.) of the 1% by mass aqueous solution of the pH adjusting agent is the suppression of the change in the viscosity of the clothing material over time and the binding property between the clothing after cooking and the seeds. From the viewpoint of improving the balance, it is, for example, 7 or more, preferably 8 or more, and for example, 10.5 or less, preferably 10.2 or less.

The lower limit of the addition amount of the pH adjuster in the mixture is to effectively suppress the oxidation odor of the oil- and fat-processed starch, and from the viewpoint of sufficiently obtaining the improvement effect of the clothing material, It is 0.005 parts by mass or more, preferably 0.008 parts by mass or more, more preferably 0.01 parts by mass or more, and further preferably 0.015 parts by mass or more.
Moreover, the upper limit of the addition amount of the pH adjusting agent in the mixture is, for example, 3 parts by mass or less with respect to 100 parts by mass of the raw material starch, from the viewpoint of suppressing the peculiar pegging of the pH adjusting agent to the clothing material. The amount is preferably 1.5 parts by mass or less, more preferably 1.2 parts by mass or less, and still more preferably 1 part by mass or less.

  Moreover, the blending ratio of the fats and oils and the pH adjuster in the mixture is, for example, 25 or less, preferably 20 or less in terms of the mass ratio of the fats and oils to the pH adjuster from the viewpoint of further stabilizing the viscosity of the clothing material such as batter. Hereinafter, it is more preferably 15 or less. Further, from the viewpoint of good binding properties per use amount of the fat and oil processed starch, the blending ratio of the fats and oils and the pH adjuster in the mixture is, for example, 0.08 or more in terms of the mass ratio of the fats and oils to the pH adjuster. And preferably 0.1 or more, more preferably 0.3 or more, and still more preferably 0.5 or more.

The pH adjuster is added in the first step, that is, when raw material starch and fats and oils are mixed. There is no particular limitation on the method of adding the pH adjuster. For example, when the pH adjuster is a salt, the salt may be added as it is, but preferably 1 to 10 times the amount of the salt in advance. After the salt, that is, the pH adjusting agent is dissolved in a certain amount of water, the obtained salt solution is added. More preferably, after the pH adjuster is dissolved in 0.1 to 10 parts by mass of water with respect to 100 parts by mass of the raw material starch, the obtained solution is added. By making the pH adjuster an aqueous solution in advance, damage to the raw material starch due to heating can be further stably suppressed. Therefore, the control of the solubility of the obtained oil-processed starch is further improved, for example, in the form of slurry-like clothes. It becomes possible to improve the stability of the viscosity when used in the material.
In addition, there is no restriction | limiting in particular in the addition order of the pH adjuster in a 1st process, You may add a pH adjuster after mixing raw material starch and fats and oils, and after adding a pH adjuster to raw material starch, Oils and fats may be added. Preferably, from the viewpoint of workability, it is preferable to add a pH adjuster after mixing raw material starch and fats and oils.

Next, the second step will be described.
In the second step, the mixture of raw material starch, pH adjuster and fats and oils is heated to obtain fats and oils-processed starches that are excellent in binding to seeds when used in clothing materials.
As for the heat treatment, for example, when heated and baked at a high temperature of 150 ° C. or higher, there is a concern that the viscosity of the obtained oil- and fat-processed starch decreases due to damage to the starch granules, and the original water retention of starch is lost. Then, when it adds to clothing material, there exists a possibility that the fall of a yield etc. may arise. Therefore, the heat aging is preferably performed at a low temperature of 130 ° C. or less, more preferably less than 120 ° C., and more preferably at 150 ° C. or less. By carrying out like this, the damage of a starch grain can be suppressed and the dispersion | variation in the quality of clothing material can further be suppressed. In addition, although there is no restriction | limiting in the minimum of heating temperature, it is 40 degreeC or more, for example from a viewpoint of shortening a maturing day moderately and improving productivity, Preferably it is 45 degreeC or more, More preferably, it is 55 degreeC or more.

  The period for heat aging is appropriately set according to the state of the obtained oil-fat processed starch and the heating temperature. For example, if the heating period is too short, it does not mature, and when used as a clothing material, it may not be possible to obtain an oil- and fat-processed starch excellent in binding properties to seeds. Therefore, a heating period is 0.5 hours or more, for example, Preferably it is 5 hours or more, More preferably, it is 6 hours or more. The upper limit of the heating period is, for example, 25 days or less, preferably 20 days or less, more preferably 18 days or less, from the viewpoint of preventing damage to starch granules due to long-term heating.

By the above procedure, the oil- and fat-processed starch is obtained.
The fat and oil processed starch thus obtained has an appropriate solubility and is excellent in production stability and production yield. And since it has excellent binding properties with seeds when used as a clothing material, foods using the clothing material have a good appearance and a high commercial value. Furthermore, since the moisture evaporation more than necessary from the seeds protected by the clothing material is suppressed, the deliciousness of the food and the production yield can be increased. Moreover, since it is not necessary to perform the heating in a 2nd process at high temperature and the oxidation odor of the fats and oils by heating can be suppressed, the food of the outstanding flavor can be obtained.

Moreover, in the above manufacturing process, the solubility of fat-and-oil processed starch can be adjusted by adjusting the amount of pH adjusters.
Here, in this specification, the solubility of fat and oil processed starch is specifically measured by the following method.
First, 0.1 g of a sample (oil-and-fat processed starch) and 10 mL of distilled water in terms of anhydride are placed in a centrifuge tube (for example, 15 mL of conical tube, manufactured by Becton Dickinson & Company, Model No. 352096), and dispersed and sealed. Heat in a constant temperature bath at 90 ° C. for 30 minutes. Thereafter, the gelatinized solution obtained by cooling to 20 ° C. is centrifuged (3000 rpm, 10 minutes), and the total amount of sugar contained in the supernatant is determined by the phenol-sulfuric acid method (for example, starch / related carbohydrate experiment method, Nakamura Michinori / Kainuma) Measured in the second edition, p. 44-45, 1998, first edition, second printing).
That is,
Solubility (mass%) = total sugar amount (g) /0.1 (g) × 100 in the supernatant
It is.

The solubility of the fat and oil processed starch is, for example, 9.5% by mass or more, and preferably 10% by mass or more from the viewpoint of the texture of the clothes.
Further, the solubility of the oil- and fat-processed starch is, for example, 45% by mass or less, preferably 40% by mass or less from the viewpoint of improving the dispersibility of the oil-and-fat processed starch in the clothing material.

In this embodiment, the viscosity of the oil processed starch is 90 g of oil processed starch, 9.6 g of corn starch (eg, Cornstarch Y, manufactured by J-Oil Mills), and 0.4 g of xanthan gum (eg, Echo Gum F, Measured by a B-type viscometer (Tokyo Keiki Co., Ltd., model: BM) (rotor rotation speed 30 rpm, after rotation for 30 seconds) of a dispersion obtained by adding 200 g of ice-cold water to a mixture of DSP Gokyo Food & Chemical Co., Ltd. Refers to the viscosity. The fat-and-oil processed starch has a viscosity of, for example, 400 cP or more and 6000 cP or less.
In addition, when used as a batter, from the viewpoint of good binding properties per fat processed starch, the viscosity of the fat processed starch is, for example, 500 cP or higher, preferably 950 cP or higher, more preferably 1000 cP or higher. It is. Further, from the viewpoint of good handling, it is, for example, 4500 cP or less, and preferably 4000 cP or less.

Next, the clothing material and foodstuff using the fat processed starch in this embodiment are demonstrated.
The clothing material in the present embodiment is used as a material for clothing that coats seeds in foods, and more specifically, as a material that adheres to the outside of the seeds, preferably to the surface. In this embodiment, there is no restriction | limiting in the form of clothing material, It can be set as liquid things, such as a slurry form;

Examples of the powdery material include dusting powder and a bleeder.
Dust is clothing used in combination with batters. For example, dusting is used for the seed before sticking the batter. For seeds where clothes and seeds are easily peeled off, for example, heat-treated livestock meat or fishery products can be used to more effectively prevent peeling between clothes and seeds. it can.
Examples of the breader include fried powder. A bleeder is a clothing material which does not necessarily require the combined use with a batter, unlike dusting.

In the case of a liquid clothing material such as a batter, since the viscosity stability of the clothing material liquid can be improved by adopting the configuration of this embodiment, it is possible to suppress a change in the amount of batter attached to the seed over time. . As a result, it is possible to more stably suppress the peeling between the clothes and the seeds and improve the production stability. Further, for example, when a batter is directly attached on the seed without using the dust, it is possible to make the garment difficult to peel off from the seed. In this case, for example, the specific fat-and-oil processed starch used in the present embodiment is preferably contained in an amount of 50% by mass or more, more preferably 70% by mass or more based on the solid content. Moreover, there is no upper limit in particular with respect to solid content of fat processed starch, For example, it is 100 mass% or less.
In addition, in powdered clothing materials such as dusting powder, for example, the uniformity of adhesion to the seed surface is high, and the binding property to the seed material after adhesion is maintained, so that peeling from the seed material is effective. Can be suppressed. In this case, it is preferable to contain 50 mass% or more of the specific fat and oil processed starch used in this embodiment, and it is more preferable to contain 80 mass% or more. There is no upper limit in particular in content of the fat processed starch in a dusting powder, for example, it is 100 mass% or less.

  The clothing material in the present embodiment may include components other than the oil- and fat-processed starch in the present embodiment. As other components, for example, corn starch, starches other than the oil- and fat-processed starch in the present embodiment; polysaccharides other than the above, such as xanthan gum, and other viscosity modifiers; flour such as wheat flour, rice flour, corn flour; soy protein, milk protein Proteins such as egg white and egg yolk; seasonings such as mirin, soy sauce, salt and spices; fats and oils such as animal and vegetable oils and fats; powders and fats;

  The food in the present embodiment includes the clothing material in the present embodiment, or is obtained using the clothing material, and more specifically, is obtained by attaching the clothing material in the present embodiment to a seed. Is.

There may be one kind of clothing material in food, or two or more kinds. For example, it can be set as the foodstuff which contains 1 or more types selected from the group which consists of a flour, a breader, and a batter as a clothing material.
Examples of one or more garments include: flour; a combination of flour and batter; a combination of flour, batter and breadcrumb; a combination of flour, batter and breadder; batter; a combination of batter and breadcrumb; batter and Combinations of blenders; as well as blenders.
When a plurality of clothing materials are used in combination, a plurality of clothing materials containing the specific fat and oil processed starch in the present embodiment may be used in combination, or a clothing material containing the specific fat and oil processed starch and another clothing material may be combined. It may be used.
For example, in a food containing powdered powder and batter as a clothing material, either the powdered powder or the batter can be a clothing material containing the above-mentioned specific fat and oil processed starch. From the viewpoint of more stably improving the binding property with the seeds, it is preferable to use both the dusting powder and the batter as the dressing material of the present embodiment including the specific fat and oil processed starch.

In addition, examples of the food in the present embodiment include cooked food and processed food, which may be any before and after cooking.
In the present embodiment, the food product includes, for example, a step of attaching the clothing material in the present embodiment to the outside of the seed, and a step of freezing or cooking the seed to which the clothing material is attached. Obtained by the manufacturing method. In addition, the seed may be heat-treated before the step of attaching the clothing material to the outside of the seed.

  There is no restriction | limiting in the cooking method at the time of cooking food, For example, the clothing material of this embodiment can also be used for the fried food obtained by an oil cake, and can also be used for what is called a non-fried food. Specific examples of non-fried foods include foods obtained by baking in an oven or steam heating.

  Moreover, there is no restriction | limiting in the processing method until the food processing method before and behind cooking, a preservation method, and eating. For example, it can be frozen food, chilled food, etc., and frozen storage or chilled storage may be performed before or after the cooking process. In addition, the food may be reheated by microwave heating or the like at the time of eating through a storage process such as frozen storage or chilled storage after the cooking process. In particular, foods to be stored frozen are required to have high binding properties, but according to this embodiment, sufficient binding properties can be obtained even in such frozen foods. Therefore, from this point of view, it is preferable that the food using the clothing material of the present embodiment is frozen.

As food using the clothing material of the present embodiment, for example, frying having bread crumbs;
Deep-fried foods such as deep-fried chicken and Tatsuta
Tempura, tempura such as kakiage, and fritters.
Among these, as fried foods having bread crumbs, more specifically, livestock meat products such as pork cutlet and minced cutlet; seafood products such as fried shrimp and fried squid; and croquettes.

In addition, as specific examples of the seeds to which the clothing material is attached, meat such as pork, chicken and beef, and processed meat products;
Shellfish such as shrimp, squid, oysters, scallops, fish such as horse mackerel, other seafood, processed fishery products such as marine products, and fruits and vegetables such as vegetables.
Foods using seeds that do not easily bind to clothing during cooking are preferred as the effect of binding properties. Specific examples of such species include meat such as pork, chicken and beef, processed meat products, shellfish such as shrimp, squid, oysters and scallops, fish such as horse mackerel, other seafood, and marine products such as marine products. Examples include cooked food products.
In particular, the binding effect is high when meat (especially pork) subjected to heat treatment (for example, steam treatment) is used as a seed.
In actual food production, meat is steamed from a sanitary point of view, and the binding property of steam-treated meat and clothing is significantly inferior to that of raw meat. Even if the clothing material is steam-processed meat, sufficient binding properties can be obtained.

In the following examples, unless otherwise specified, “parts” in the blending of raw materials is “parts by mass”.
First, a method for preparing a clothing material, a method for preparing a food sample, and an evaluation method used in the following examples will be described.

(Preparation of clothing and preparation of food samples)
Preparation of tonkatsu (no dusting) 90g sample of oil processed fat starch obtained in each example, corn starch (Corn Starch Y, J-Oil Mills) 9.6g, xanthan gum (Echo Gum F, DSP Gokyo Food & Chemical Co., Ltd.) ) After thoroughly mixing 0.4 g, add ice-cold water and adjust the viscosity to about 2000 cP (B-type viscometer, rotor rotation speed 30 rpm, value after rotating for 30 seconds). did. Frozen pork (about 80 g) was battered, further crumbed, and then frozen and stored overnight, then fried with canola oil at 170 ° C. for 5 minutes to obtain tonkatsu.

Preparation of tonkatsu (with flour) In the procedure for tonkatsu (without flour), except for using frozen pork instead of frozen pork, follow the procedure for tonkatsu (without flour). Produced.

Preparation of fried squid fried squid fried in accordance with the preparation procedure of fried pork cutlet (with flour) except that thawed squid (refrigerated product) was used instead of frozen pork.

Preparation of tonkatsu using heat-treated pork Preparation of tonkatsu (with flour) except for using steam-treated pork (refrigerated) instead of frozen pork in the procedure for tonkatsu (with flour) According to the procedure, tonkatsu was prepared using heat-treated pork.

(Evaluation method)
The following methods were used to evaluate the viscosity, solubility, viscosity stability, binding property of the garment, and binding property per amount of the processed fat starch.

(viscosity)
A dispersion obtained by adding 200 g of ice-cold water to a mixture of 90 g of a sample, 9.6 g of corn starch (Corn Starch Y, manufactured by J-Oil Mills) and xanthan gum 0.4 g (Echo Gum F, manufactured by DSP Gokyo Food & Chemical) The value after rotating for 30 seconds at a rotor speed of 30 rpm was measured with a B-type viscometer (manufactured by Tokyo Keiki Co., Ltd., model: BM), and the measured value was taken as the viscosity.

(solubility)
A 0.1 g sample (oil-and-fat processed starch) in terms of anhydride is placed in a centrifuge tube (conical tube 15 mL, manufactured by Becton Dickinson & Company, Model No. 352096), dispersed in 10 mL of distilled water and sealed, 90 ° C. For 30 minutes. Then, it cooled to 20 degreeC and obtained the gelatinization liquid. The obtained gelatinized solution was centrifuged (3000 rpm, 10 minutes), and the total amount of sugar contained in the supernatant was measured by the phenol-sulfuric acid method. Based on the total amount of sugar obtained, the solubility was calculated by the following formula.
Solubility (mass%) = total sugar amount (g) /0.1 (g) × 100 in the supernatant

(Viscosity stability)
After thoroughly mixing 90 g of the oil- and fat-processed starch sample obtained in each example, 9.6 g of corn starch, and 0.4 g of xanthan gum, 200 g of ice-cold water was added and mixed well to obtain a starch slurry. Immediately after that, the initial viscosity was measured with a B-type viscometer (same as above) by rotating the rotor at 30 rpm for 30 seconds. After standing for 90 minutes on an ice bath, the viscosity (viscosity after standing for 90 minutes) was measured in the same manner.
Viscosity after standing for 90 minutes / Initial viscosity x 100 (%)
Was calculated as the viscosity maintenance rate.

(Binding property)
The binding property between clothes and seeds was evaluated by the following procedure.
That is, cut off both ends of various deep-fried foods 1 minute after oiling and cut them into 5 equal parts (width: about 1 cm). One of the four cut surfaces with no separation between the clothing and the seeds In addition, 0.5 point was given to some peeling, and 0 point was given to all peeling. The binding property (maximum of 12 points) was evaluated by the total score of the evaluation results of 3 fried foods and a total of 12 cut surfaces.

(Binding per fat and oil processed starch)
The score of the binding property was divided by the amount of oil- and fat-processed starch (mass%) blended in the batter, and evaluated by that value. It can be seen that the higher the value, the better the binding effect can be obtained with less fat and oil processed starch.

Example 1
Phosphoric acid crosslinked tapioca starch (Actobody TP-2 (swelling degree 18.8), manufactured by J-Oil Mills) 100 parts Hyrinol safflower oil (iodine value 150) 0.1 part, 10% by weight sodium carbonate aqueous solution 1 part (0.1 part as sodium carbonate) was uniformly mixed at 2000 rpm for 3 minutes with a mixer (Super mixer, manufactured by Kawata) to obtain a mixture (water content 13.7% by mass). This mixture was heated at 70 ° C. for 14 days with a shelf dryer to obtain an oil and fat processed starch. Table 1 shows the preparation conditions and evaluation results of the fat and oil processed starch.
Using the obtained oil- and fat-processed starch, production and evaluation of clothing materials and foods were performed by the method described above. The evaluation results are shown in Table 1.

(Examples 2 to 9, Comparative Example 1)
According to the formulation and conditions shown in Table 1, the fat and oil processed starch, clothing material and food of each example were prepared and evaluated according to the method described in Example 1. However, about Examples 2-4, the aqueous solution of 5 mass% pH adjuster was prepared, and aqueous solution was added so that a pH adjuster might become a mixing | blending of Table 1.

(Examples 10 to 20)
Except for the blending conditions and conditions shown in Table 2, according to Example 1, oil-modified starches, clothing materials and foods of each example were prepared and evaluated by the methods described above. However, about Examples 14-20, 30 mass% trisodium citrate aqueous solution was prepared, and aqueous solution was added so that trisodium citrate might become a mixing | blending of Table 2. As a result, in any of the examples, the binding property is improved as compared with Comparative Example 1, and particularly when the fats and oils and the pH adjuster are blended in an amount of 0.2 parts by mass or more and 2 parts by mass or less with respect to 100 parts by mass of the raw material starch. The binding property evaluation per processed starch amount was even better.

(Examples 21 to 23)
Except for the blending conditions and conditions shown in Table 3, according to Example 1, oil-modified starches, clothing materials and foods of each example were prepared and evaluated by the methods described above. However, for Example 23, a 30 mass% trisodium citrate aqueous solution was prepared, and the aqueous solution was added so that the trisodium citrate had the composition shown in Table 3.

(Examples 24-29, Comparative Example 2)
Except for the blending conditions and conditions shown in Table 4, according to Example 1, oil-modified starches, clothing materials and foods of each example were prepared and evaluated by the methods described above. However, for Examples 28 and 29 and Comparative Example 2, a 30 mass% trisodium citrate aqueous solution was prepared, and the aqueous solution was added so that the trisodium citrate had the formulation shown in Table 4. For some examples, the tonkatsu was frozen and stored overnight and then heated in a microwave oven (500 W for 2 minutes for the three deep-fried foods, the same shall apply hereinafter), and the binding property was evaluated in the same manner.
It was found that the clothing materials of each example can maintain the binding property not only immediately after oiling but also after heating in the microwave after freezing storage. That is, the binding effect was confirmed in an example in which the mass ratio of fats and oils to the pH adjuster mass was 0.11 or more and 19 or less. In particular, when the mass ratio of the fats and oils to the mass of the pH adjuster was 0.5 or more and 19 or less, the evaluation of binding property per fat-processed starch amount was even better. Moreover, the solubility (mass%) of the fat and oil processed starch was 35.5 or more, and the effect of maintaining the binding property was even higher.

(Examples 30 to 32)
Except for the blending conditions and conditions shown in Table 5, according to Example 1, oil-modified starches, clothing materials and foods of each example were prepared and evaluated by the methods described above. As corn starch, corn starch Y (swelling degree 13) (manufactured by J-Oil Mills) was used. In addition, Actbody TP-4 (manufactured by J-Oil Mills) was used as phosphate-crosslinked tapioca starch (swelling degree 10). Moreover, in Example 30, the same fat and oil processed starch as Example 6 was used.
From Table 5, sufficient binding property was obtained even if any of the cross-linked starch and corn starch was used as the raw material for the oil- and fat-processed starch.

(Examples 33 to 37)
According to Example 1 except that the blending conditions and conditions shown in Table 6 were used, oil- and fat-processed starches of each example were prepared. The fat and oil processed starch of each example was used as a flour. In Example 34, the same fat and oil processed starch as in Example 1 was used as the flour. Moreover, the batter using the oil-fat processed starch of the comparative example 1 was used in each case. Others were prepared according to Example 1 and were evaluated by the method described above. In addition, the tonkatsu was stored overnight frozen and then warmed in a microwave oven, and then the binding property was evaluated in the same manner.
From Table 6, in the preparation of fat and oil processed starch, sufficient binding property was obtained under any heating condition. The effect was particularly high at 100 ° C. or lower. Moreover, it turned out that 70 degreeC or more is good for heating conditions from a viewpoint of suppressing the fall of the binding property after the heating in the microwave oven after freezing preservation.

(Examples 38 to 43, Comparative Example 3)
Except for the blending conditions and conditions shown in Table 7, according to Example 1, oil-modified starches of each example were prepared, and each characteristic of the oil-modified starch obtained by the above-described method was evaluated. However, about Examples 40-42, 30 mass% trisodium citrate aqueous solution was prepared, and aqueous solution was added so that trisodium citrate might become a mixing | blending of Table 7. Moreover, the evaluation value of the viscosity maintenance rate was used as an index of the viscosity stability of the batter liquid.
From Table 7, it turned out that the fat-and-oil processed starch of each Example has a high viscosity maintenance factor after standing for 90 minutes, and the viscosity stability of a batter liquid is high.

(Comparative Example 4, Examples 44 to 46)
Using the fat and oil processed starch obtained in each example shown in Table 8, a clothing material (dusting powder, batter) was prepared by the method described above, and a food product was prepared and evaluated under the condition of powdering into seeds.
By using the dressing material of the example for either the dusting powder or the batter, the binding property was improved. Further, by using the dressing materials of the examples for both the dusting powder and the batter, sufficient binding properties could be obtained even for squid, which is a seed of a marine product that is difficult to bind. On the other hand, in Comparative Example 4, both the batter and the dusting powder were clothing materials using the oil-and-fat processed starch of Comparative Example 1, and were not bound at all when squid was used as a seed.

Further, Table 9 shows the results of the evaluation of the binding property in the same manner after the food prepared in the same manner as that used in the evaluation of Table 8 was frozen and stored overnight and then heated in a microwave oven.
From Table 9, in the combination of the clothing materials of Examples 44 to 46, the binding property is obtained even after heating in a microwave oven after freezing storage. In the case of Example 46 using a clothing material, it was found that the binding property can be more effectively maintained not only immediately after oiling but also after heating in a microwave after freezing storage.

(Example 47)
The dusting powder obtained by mixing the oil- and fat-processed starch obtained in Example 1 and corn starch in a ratio of 1: 1 was used. Moreover, using the oil-fat processed starch of Comparative Example 1 as a batter, a tonkatsu was prepared and evaluated according to “Preparation of tonkatsu (with flour)”. Table 10 shows the results. In Table 10, the evaluation result about the example using the flour which consists of the fat and oil processing starch of Example 44, ie, Example 1, is also shown.
From Table 10, it can be seen that if the fat and oil-modified starch in the examples is contained in the dusting powder in an amount of 50% by mass or more, the binding property is sufficiently obtained, and the higher the blending amount, the better the binding property. there were.

(Examples 48 and 49)
Using the oil- and fat-processed starch described in Example 6, a clothing material was produced by the method described above. A tonkatsu was prepared according to “Preparation of tonkatsu (no dusting)”. However, after applying bread crumbs, (1) immediately oiled (Example 48), (2) frozen overnight and then oiled (Example 6), (3) after oil A product (Example 49) warmed in a microwave oven after being stored frozen in the evening was prepared, and the binding property was evaluated in the same manner as in Example 1. Table 11 shows the results. It was found that sufficient binding properties can be obtained under any food production conditions.

Claims (13)

A clothing material containing oil-modified starch,
The fat processed starch is
One or more fats and oils having a blending amount of 0.005 parts by mass to 3 parts by mass with respect to 100 parts by mass of the raw material starch, selected from the group consisting of edible fats and edible fats and oils,
A pH adjuster whose blending amount with respect to 100 parts by mass of the raw material starch is 0.005 parts by mass or more and 3 parts by mass or less;
The clothing material which is obtained by heating the mixture with which the said fats and oils are mass ratios with respect to the mass of the said pH adjuster in the said mixture is 0.08 or more and 25 or less.   In the oil- and fat-processed starch, 0.1 g of the oil-and-fat processed starch in terms of anhydride was dispersed in 10 mL of distilled water, heated in a constant temperature bath at 90 ° C. for 30 minutes, and then cooled to 20 ° C. The clothing material of Claim 1 whose solubility calculated | required by centrifuging a gelatinization liquid and measuring the total amount of sugars contained in a supernatant by a phenol-sulfuric acid method is 9.5 to 45 mass%.   In the raw material starch, 1 g of starch is dispersed in 100 mL of water, heated in a constant temperature bath at 80 ° C. for 30 minutes, cooled to 30 ° C., and centrifuged to obtain a precipitate obtained by drying (105 ° C., 4 hours). And the garment according to claim 1 or 2, wherein the degree of swelling obtained by dividing the mass of the precipitate before dry heat by the mass after dry heat is one or more selected from starch having a degree of swelling of 4 or more and 24 or less. Wood.   The clothing material according to any one of claims 1 to 3, wherein the raw material starch is at least one selected from the group consisting of crosslinked starch, acetylated starch, potato starch, corn starch or waxy corn starch.   The clothing material according to any one of claims 1 to 4, wherein the fats and oils are edible fats and oils and have an iodine value of 100 or more.   The viscosity measured by a B-type viscometer (rotor) of a dispersion obtained by adding 200 g of ice-cold water to a mixture of 90 g of the oil-processed starch, 9.6 g of corn starch, and 0.4 g of xanthan gum. The clothing material according to any one of claims 1 to 5, wherein a value after rotation of 30 rpm and rotation for 30 seconds is 400 cP or more and 6000 cP or less.   The clothing material according to any one of claims 1 to 6, wherein a pH (25 ° C) of an aqueous solution of the 1% by mass of the pH adjusting agent is 6.5 or more and 12 or less.   The clothing material as described in any one of Claims 1 thru | or 7 whose said clothing material is a dust or a bleeder.   The clothing material according to any one of claims 1 to 7, wherein the clothing material is a batter, and a pH (25 ° C) of an aqueous solution of the 1% by mass of the pH adjusting agent is 7 or more and 10.5 or less.   The foodstuff obtained using the clothing material as described in any one of Claims 1 thru | or 9. Attaching the clothing material according to any one of claims 1 to 9 to the outside of the seed;
A step of cooking the seed to which the clothing material is adhered. Attaching the clothing material according to any one of claims 1 to 9 to the outside of the seed;
Freezing the seeds to which the clothing material is attached;
A method for producing a food, comprising:   The manufacturing method of the foodstuff of Claim 11 or 12 with which the said seed material is heat-processed before the said process of attaching a clothing material to the outer side of a seed material.