JP4527023B2 - Modified starch and method for producing the same, mixed powder, batter liquid, fried food - Google Patents

Description

  The present invention relates to a modified starch and a method for producing the same, a mixed powder or batter liquid containing the modified starch, and a fried food cooked using the mixed powder or batter liquid. More specifically, in the process of producing modified starch, the invention relates to producing modified starch by performing heat treatment at a high temperature for a short time (for example, at 151 to 165 ° C. for 30 to 150 minutes).

In general, fried foods such as tonkatsu, tempura and fried chicken are fried after the ingredients are dusted or the ingredients are submerged in batter liquid.
In general, wheat flour (soft flour) is used for the dusting. The batter liquid is based on wheat flour (weak flour), and water and eggs, milk, butter, etc. added as appropriate.

In recent years, attempts have been made to improve the binding property of clothes and ingredients by adding modified starch to flour or batter liquid in fried foods.
For example, a ready-made fried food has a poor appearance when the clothes are peeled off from the ingredients, and the flavor is also reduced, resulting in a reduction in commercial value. Therefore, by adding modified starch to the dusting powder or batter liquid, the binding property between the garment and the ingredient is improved, and the garment is less likely to peel off from the ingredient.

For example, Patent Document 1 discloses a technique for producing processed starch by mixing raw soybean flour with starch and heat-treating it at 120 to 140 ° C. for 2 hours or more as a method for producing processed starch used for flour or clothing. Is disclosed.
Japanese Patent Laid-Open No. 4-51854

  When fried food is cooked using conventional modified starch, the binding property between clothes and ingredients is improved, but there is a problem that the crispy feeling of clothes is insufficient. Accordingly, the main object of the present invention is to provide a novel means for improving the binding property between clothes and ingredients and improving the crispness of clothes in a fried food.

  In the manufacturing process of processed starch used for fried food dusting or batter liquid, when the conventional heat treatment is performed at 140 ° C. or higher, coloring, scorching, scorching odor and the like are generated in the manufactured processed starch. Therefore, conventionally, heat treatment at 140 ° C. or higher has hardly been performed in the process of producing modified starch.

  However, the present inventors add soybean flour to starch and produce a modified starch by heat treatment at a temperature of 151 to 165 ° C. for a short time at high temperature. It has been newly found that by using it as a liquid, it is possible to improve the binding property between clothes and ingredients and to improve the crispness of the clothes.

  Therefore, in the present invention, the mixing step of mixing starch and soybean flour, the heat treatment step of heating the mixture at 151 to 165 ° C. for 30 to 150 minutes, and the water content after cooling the heated mixture are adjusted. A modified starch production method comprising at least a humidity conditioning step.

  By preparing modified starch by this method and cooking the fried food using the modified starch as flour or batter liquid, the binding property of clothing and ingredients and the crispness of clothing are improved, and the texture・ It can improve the crispness.

Subsequently, the present inventors examined the whiteness of the modified starch.
As described above, in the modified starch production process, when heat treatment is performed under high temperature conditions, the modified starch is colored and the whiteness is lowered.
Therefore, the correlation between the whiteness of the modified starch and the binding property of the clothing and ingredients and the crispness of the clothing when the fried food was cooked using the modified starch was examined.
As a result, the soy flour content is 0.7 to 2.0% by weight of the starch content, and the whiteness is in the range of 83.5 to 67.5. The present inventors have newly found that there is an effect of improving the binding property of ingredients and the crispness of clothes.

  Therefore, in the present invention, at least water, starch and soybean powder are contained, the soybean powder content is 0.7 to 2.0% by weight of the starch content, and the whiteness is 83.5 to 67.67. A modified starch is provided that is within a range of 5.

  For example, by adding this modified starch to a mixed powder for frying or dusting, a batter for frying, etc., the binding property of the cooked fried food can be improved, and the crispness of the clothes can be improved. Can be improved.

In addition, the inclusion of this modified starch in mixed powder or batter liquid has the following advantages.
When batter liquid is prepared using conventional modified starch (prepared under heat treatment conditions of 140 ° C. or lower), adding egg white or flour reduces the viscosity of the batter liquid, and during cooking, There was a problem that batter liquid became difficult to get involved.
On the other hand, by adding the modified starch according to the present invention, even when egg white or wheat flour is added to produce a batter liquid, a decrease in the viscosity of the batter liquid can be suppressed.

  According to the present invention, the binding property between clothes and ingredients in a fried food can be improved, and the crispness of clothes can be improved.

  The method for producing modified starch according to the present invention, and the modified starch, mixed powder and batter liquid, and fried food according to the present invention will be described in order below.

<About the manufacturing method of modified starch>
Hereinafter, an example of the method for producing the modified starch according to the present invention will be described.

The modified starch which concerns on this invention can be manufactured by performing each process shown next in order, for example. (1) Soy flour preparation step, (2) Mixing step of mixing starch and soybean flour, (3) Heat treatment step, (4) Cooling step, (5) Humidity adjustment step.
Hereinafter, it demonstrates in order.

(1) About soybean powder preparation process:
This step is a step of preparing soybean powder and is an optional step.

In this step, for example, soybean powder is mixed and stirred in water or the like to be dispersed.
If you want to reduce the soybean odor of the processed starch to be produced, for example, after heating and steaming in a steamer for about 30 seconds to 2 minutes, pulverize the soybean flour, then mix and agitate with water to produce the modified starch. Use. Thereby, since the enzyme contained in soybean can be inactivated, the blue odor peculiar to soybean can be reduced.

(2) About the mixing process of mixing starch and soy flour:
In this step, soy flour is mixed with starch or the like so that the soy flour content is 0.7 to 2.0% by weight of the starch content. Mixing of starch and soy flour is performed as follows, for example.
First, soybean powder is added and dispersed in an appropriate amount of water to prepare a dispersion solution. Next, the starch is put into a mixer or the like, and the dispersion is added to the starch and mixed so that both are uniform. The final added amount of the dispersion solution is 18 to 24% by weight of the starch content.

  As the starch, various raw starches or various modified starches obtained by physically or chemically processing them with an enzyme or the like can be used. For example, corn starch, tapioca starch, crosslinked tapioca starch, oxidized tapioca starch, wheat starch, sago starch, crosslinked sago starch, potato starch, crosslinked potato starch, and the like can be applied.

  When corn starch is used as the starch, for example, a pH adjusting agent is added to water at the stage of preparing a dispersion solution of soybean flour to adjust the pH. By using alkaline salts such as trisodium citrate, sodium bicarbonate, and disodium phosphate, the pH is adjusted to 6.0 to 7.5, and when the modified starch is used for fried food, The binding property of ingredients can be improved. In addition, when other starch is used, the addition of an alkali salt is optional, and may be added only when necessary depending on the purpose.

Moreover, when using tapioca starch (including what was bridge | crosslinked, oxidized, esterified, and those which mixed them) as starch, you may add fats and oils with tapioca starch.
Fats and oils are partially oxidized on the surface of starch granules at high temperature to protect and enhance the binding between starch and soy protein. Therefore, the gelatinization of starch at the time of high temperature treatment is suppressed, and the crispness of the clothes is further improved.
In that case, the addition amount of fats and oils is preferably about 5 to 40% by weight (more preferably 10 to 20% by weight) with respect to the content of soybean powder.
Examples of the fats and oils include soybean oil, rapeseed oil, safflower oil, pork fat / beef tallow and transesterified oils thereof, hydrogenated oils, and mixed oils of these fats and oils.

(3) Heat treatment step This step is a step of heat-treating the mixture in the mixing step at a high temperature in a short time.

  The heat treatment is performed at 151 to 165 ° C. for 30 to 150 minutes, for example. Here, the heat treatment time is the time after the temperature is raised to each set temperature.

It is preferable to raise the temperature as quickly as possible. In particular, when the temperature rise between 120 to 150 ° C. is performed slowly, it becomes difficult to control the final product.
The preferable temperature increase rate between 120-150 degreeC is 0.1-3.0 degree-C / min, More preferably, it is 0.5-1.5 degree-C / min.

  The heat treatment means in this step is not particularly limited, and for example, a paddle dryer, a vacuum stirrer, a nauter mixer, a thermo processor, a torus disk, a ribocorn, a rocking mixer, or the like can be used.

  By performing the heat treatment for a short time at a high temperature in this step, when the modified starch according to the present invention is used for a fried food, the binding property between the clothes and ingredients and the crispness of the clothes are improved.

When the modified starch which concerns on this invention is used for fried food, it is estimated that the reason for improving the binding property of clothes and ingredients is as follows.
In the modified starch production process, by adding a high temperature condition of 151 to 165 ° C., an absolute dry state is temporarily obtained. Due to this absolute dry state, part of the starch crystal structure array is aligned, and the binding between the starch grain surface and the soy protein proceeds. Thereby, even when heated in the presence of water when fried, the swelling of starch particles is suppressed, so that the binding property between the clothes and the ingredients is improved.
In addition, as the binding between the starch grain surface and the soy protein proceeds, it tends to be more hydrophobic than in the case of flour or starch alone. Thereby, the affinity between the dust or batter liquid and the ingredients is increased, so that the binding property between the clothes and the ingredients is improved.

On the other hand, when the modified starch according to the present invention is used for fried food, the reason why the crispness of the clothes is improved is assumed as follows.
In the modified starch production process, by adding a high temperature condition of 151 to 165 ° C., water is rapidly separated and temporarily becomes an absolute dry state. Due to this absolutely dry state, the binding between the surface of the starch granules and the soy protein proceeds, and the starch particles are coated with the soy protein. In addition, soybean oil covers the outside and protects the starch particles. For this reason, gelatinization of starch due to high temperature is suppressed during frying, and the crispness of the clothes is improved.

(4) About the cooling process:
This step is a step of forcibly cooling after the heat treatment, and is optional. In the case where the cooling is not forcibly performed, for example, a method of naturally cooling at room temperature may be employed.

When forcibly cooling, for example, a method using an air flow method, a contact method, or the like can be adopted.
By forced cooling, the whiteness of the modified starch can be increased and coloring can be suppressed to some extent, compared with the case where forced cooling is not performed.

(5) Humidity adjustment process:
This step is a step of adjusting the water content to 12 to 18% by weight after cooling the heated mixture.

For example, the humidity may be left at room temperature and allowed to cool naturally, while absorbing moisture in the atmosphere or adding water. Moreover, you may combine both.
In the case of water addition, the water content does not exceed the equilibrium water content according to the starch species while keeping the exothermic temperature at the time of water addition at 60 ° C. or lower.

In addition, the above-mentioned modified starch manufacturing method also has the following advantages.
The conventional modified starch production method performed at 140 ° C. or less requires 3 to 6 hours for the drying time and 2 days to 1 month for the aging period. On the other hand, the manufacturing method according to the present invention can perform the heat treatment in a short time, and does not require a ripening period, so that the production time can be greatly shortened. Therefore, production efficiency can be increased.

<About modified starch>
The modified starch according to the present invention contains at least water, starch and soybean flour.

  As described above, various raw starches or various modified starches obtained by physically or chemically processing them with enzymes or the like can be applied to the starch as a raw material. For example, corn starch, tapioca starch, crosslinked tapioca starch, oxidized tapioca starch, wheat starch, sago starch, crosslinked sago starch, potato starch, crosslinked potato starch, and the like can be applied.

  Soy flour is not limited by its type. For example, oil-containing or deoiled soybean flour, unheated or heated soybean flour, and the like can be applied.

  The soy flour content is, for example, 0.7 to 2.0% by weight of the starch content. By adding soybean flour to starch, the binding property of clothing and ingredients is improved when processed starch is used in fried foods.

The moisture content of the modified starch is preferably 12 to 18% by weight.
Depending on the starch species, the preferred water content varies, but the starch is prepared to have an equilibrium water content. For example, cereal starch such as corn starch is preferably 12 to 14%, and potato starch is preferably 16 to 18%.

Since the modified starch according to the present invention is produced by performing a heat treatment at a high temperature for a short time, it is colored and the whiteness is lower than that of the conventional one. The preferred whiteness of the final product is in the range 83.5-67.5.
In addition, in the manufacturing stage of modified starch, even after finishing heat processing, whiteness falls to some extent. Therefore, it is better to end the heat treatment when the whiteness is 2 to 5 higher than the setting.

  Since the modified starch according to the present invention is produced by performing a heat treatment at a high temperature for a short time to produce the modified starch, when the modified starch is used for a fried food, the binding property between the clothing and ingredients and the crispness of the clothing Is good.

<About mixed powder or batter liquid>
The above-mentioned modified starch can be contained in, for example, a mixed powder for frying or dusting, or a batter for frying.

  In the case of mixed powder for frying or flouring, for example, the above-mentioned modified starch is mixed with wheat flour (weak flour) or the like.

In the case of batter liquid for frying, for example, the above-mentioned modified starch may be prepared by adding it alone to water, etc. In addition, depending on the purpose, it may be added together with flour (weak flour), egg white powder, egg / milk / butter, etc. May be prepared.
Moreover, in order to adjust or stabilize the viscosity of the batter for frying, the thickener may be mixed alone or in combination. As the thickener, for example, pregelatinized starch, guar gum, xanthan gum and the like are applicable.

  In addition, as described above, the inclusion of the modified starch according to the present invention in the mixed powder or the batter liquid has an advantage that the viscosity reduction of the batter liquid can be suppressed when the batter liquid is prepared by adding egg white or wheat flour. is there.

<About fried food>
The fried food according to the present invention includes all foods cooked using the above mixed starch-containing mixed powder or batter liquid, and is not narrowly limited by ingredients, how to fry, and the like.

  Examples of the fried food according to the present invention include tonkatsu, tempura, and deep-fried food. The present invention is particularly suitable for fried foods prepared from ingredients such as pork, chicken, loin ham, and squid that are difficult to bind to clothing.

  In Example 1, the modified starch is produced by changing the heating temperature and the heating time in the heat treatment, and the binding property between the clothing and the ingredients when the tonkatsu is cooked using the modified starch, and the clothing I investigated the crispness.

  The outline of the experimental procedure is as follows.

First, modified starch was prepared.
After dissolving 350 g of trisodium citrate in 2.9 L of warm water at 40 ° C., 375 g of soy flour was added to the solution and dispersed by stirring.
Next, the soybean powder-dispersed solution was sprayed on 25 kg of corn starch (water content 13 wt%, manufactured by Shikishima Starch Co., Ltd., the same in the following examples), and then mixed for 30 minutes with a ribbon mixer.
Next, the mixture was put into a paddle dryer (manufactured by Nara Seisakusho Co., Ltd.), and while being mixed, heat treatment was performed for a short time at a high temperature at each set temperature and set time.
Next, humidity was adjusted so that the water content of the heat-treated mixture was about 13% by weight. During humidity control, water was added by spraying so that the product temperature did not exceed 60 ° C. And after humidity control, the mixture was grind | pulverized and the modified starch was obtained.

Next, a tonkatsu prototype was cooked.
First, after adding and mixing guar gum and xanthan gum in a ratio of 5: 1 to 100 g of the prepared modified starch, 200 ml of cold water was added and stirred for 5 minutes to prepare a batter solution. At that time, the addition amounts of guar gum and xanthan gum were adjusted so that the final viscosity of the batter liquid was 2,800-3,300 cps (centipoise, the same applies hereinafter) with a B-type viscometer.
Next, 1 cm thick pork was passed through batter liquid, breaded, and then fried in 170 ° C. oil for about 4 minutes.

  Then, the cooked tonkatsu prototype was naturally cooled and then cut with a knife, the binding property of the cut was observed, and the binding property between the clothes and the ingredients was evaluated. In addition, we sampled a tonkatsu prototype and performed a sensory evaluation on the crispness of the clothing.

The results are shown in Table 1.

In each table, the evaluation of “binding property of clothes and ingredients” was made on the following prototype for cooked tonkatsu prototypes. "X" There are many peeled parts between the meat and clothing, "△" There are peeled parts between the meat and clothing, "○" There is almost no separation between the meat and clothing, "◎" Even if you press the garment with your finger, the meat and the garment hardly peel off.
In each table, the evaluation of “crispness of clothing” was performed on the prepared tonkatsu prototype based on the following criteria. “×” clothing is not sticky and crisp, “△” clothing is slightly sticky and crisp, “○” clothing is less sticky and slightly crisp, “◎” clothing is not sticky and crisp .
In the table, “burnt odor” was evaluated in three stages of “weak”, “medium”, and “strong” for the burnt odor of the produced processed starch.
The “heating time” in the table represents the heating time after reaching the predetermined temperature, and does not include the heating time before reaching the predetermined temperature (the same applies to the following examples).

The results in Table 1 are obtained by mixing soybean flour and starch, heat-treating at 151 to 165 ° C. for 30 to 150 minutes, producing modified starch, and cooking the tonkatsu using the modified starch It shows that the “binding property between clothes and ingredients” and the “crisp feeling of clothes” of the tongue cutlet can be improved.
In this experiment, suitable conditions for the heat treatment are any of 151 to 155 ° C. for 60 to 150 minutes, 155 to 160 ° C. for 30 to 120 minutes, or 160 to 165 ° C. for 30 to 105 minutes. More preferable conditions were 155 to 160 ° C. for 60 to 90 minutes.

  In Example 2, similarly to Example 1, the modified starch was produced by changing the heating temperature and the heating time during the heat treatment, and the tempura was cooked using the modified starch. The wearability and the crispness of the clothes were examined.

Modified starch was produced in the same manner as in Example 1. The tempura prototype was cooked in the following procedure.
First, tempura powder was blended with the following composition. 77 parts by weight of weak wheat flour, 20 parts by weight of the produced modified starch, 2 parts by weight of whole powdered egg, and 1 part by weight of a swelling agent.
Next, 170 parts of water was added to the blended tempura powder (100 parts in total) to prepare a coating liquid.
Next, frozen striped squid processed into strips were thawed and then dressed, placed in 170 ° C. salad oil and fried for 2 minutes.
And after leaving the tempura to stand at room temperature for 5 hours, the binding property of clothing and ingredients and the crispness of clothing were evaluated.

The results are shown in Table 2.
Each item in the table was evaluated according to the same criteria as in Example 1.

  The results in Table 2 show that the modified starch according to the present invention can also be applied to tempura cooking. That is, this experimental result is a mixture of soybean powder and starch, and heat treatment for a short time at a higher temperature than conventional (for example, conditions of 151 to 160 ° C. for 30 to 120 minutes, or 160 to 165 ° C. for 30 to 90 minutes). It shows that the binding property of clothing and ingredients and the crispness of clothing can be improved by making processed starch and cooking tempura using the modified starch.

  In Example 3, similarly to Example 1 and Example 2, a modified starch was produced by changing the heating temperature and the heating time during the heat treatment, and the fried chicken was cooked using the modified starch. The binding property of the ingredients and the crispness of the clothing were examined.

Modified starch was produced by the same method as in Example 1. The fried chicken prototype was cooked according to the following procedure.
First, fried powder was blended with the following composition. Heated thin wheat flour (trade name “KN-1”, Showa Sangyo Co., Ltd.) 40 parts by weight, potato starch 25 parts by weight, prepared processed starch 20 parts by weight, salt 10 parts by weight, seasoning 4 parts by weight, spices 1 part by weight.
Next, 100 parts of water was added to the blended deep-fried powder (100 parts in total) to prepare a coating liquid.
Next, chicken thighs (about 25 g) were garnished, placed in 175 ° C. salad oil and fried for 4 minutes.
And after leaving the deep-fried chicken for 5 hours at room temperature, the binding property of clothing and ingredients and the crispness of clothing were evaluated.

The results are shown in Table 3.
Each item in the table was evaluated according to the same criteria as in Example 1 and the like.

  The results in Table 3 show that the modified starch according to the present invention can also be applied to deep-fried cooking. That is, this experimental result is a mixture of soybean powder and starch, and heat treatment for a short time at a higher temperature than conventional (for example, conditions of 151 to 160 ° C. for 30 to 120 minutes, or 160 to 165 ° C. for 30 to 90 minutes). It shows that it is possible to improve the binding property of clothes and ingredients and the crispness of clothes by preparing processed starch and cooking fried chicken using the processed starch.

  In Example 4, the modified starch was prepared by changing the amount of soybean powder to be added, and the binding property of the clothing and ingredients and the crispness of the clothing were examined when the tonkatsu was cooked using the modified starch. It was.

Except for changing the amount of soy flour added, the modified starch was prepared and the tonkatsu prototype was prepared in the same manner as in Example 1 to make the clothing and ingredients cohesive and the crispness of the clothing. Was evaluated.
In addition, the heating temperature in the case of modified starch production was set to 155-165 degreeC.

The results are shown in Table 4.
In addition, in the table | surface, the addition amount of the soybean powder was shown by the ratio (weight%) with respect to the quantity (25 kg) of the used corn starch.
In addition, each item in the table was evaluated according to the same criteria as in Example 1.

The results shown in Table 4 show that when the heating time is 60 minutes to 120 minutes, the modified starch is produced with the added amount of soybean powder being 0.7 to 2.0% by weight, whereby the binding property between the clothes and the ingredients is obtained. It shows that the crispness of the clothes can be improved.
In addition, the results in Table 4 show that when the heating time for producing the modified starch is 30 minutes to 60 minutes, the amount of soybean powder added is 1.5 to 2.0% by weight of the amount of starch (corn starch) added. It shows that by making starch and cooking fried food using the modified starch, it is possible to improve the binding property of clothes and ingredients and the crispness of clothes in the fried food.
In addition, when the heating time was 150 minutes or more, the burnt odor of the produced modified starch may be generated.

  In Example 5, a modified starch was produced using tapioca starch as starch, and the binding property of the clothes and ingredients and the crispness of the clothes when the tonkatsu was cooked using the modified starch were examined. .

Modified starch was prepared by the following procedure.
Soy flour (500 g) and safflower oil (75 g) were added to 40 ° C. warm water and dispersed by stirring.
Next, the solution in which the soybean powder was dispersed was sprayed onto 25 kg of crosslinked tapioca starch (water content 13 wt%, manufactured by Shikishima Starch Co., Ltd.), and then mixed with a ribbon mixer for 30 minutes.
Next, the mixture was put into a paddle dryer (manufactured by Nara Seisakusho Co., Ltd.) and subjected to heat treatment at each heating temperature and heating time while mixing.
Next, moisture was added to the heat-treated mixture by spraying to adjust the moisture content to about 13% by weight. And after humidity control, the mixture was grind | pulverized and the modified starch was obtained.

The tonkatsu cooking procedure and evaluation method are the same as in Example 1.
The results are shown in Table 5.

The results of Table 5 show that even when the modified starch is produced using tapioca starch, the binding property between the clothing and the ingredients and the crispness of the clothing can be improved as in the case where corn starch is used. Show.
Moreover, in this experiment, the crispy sensation of clothing could be improved more by making the processed starch contain fat and oil together with tapioca starch.

  In Example 6, the correlation between the whiteness of the modified starch and the binding property of the clothing and ingredients and the crispness of the clothing when the fried food was cooked using the modified starch was examined.

The procedure for producing the modified starch and the cooking procedure for the tonkatsu are generally the same as in Example 1.
In this experiment, the heat treatment conditions were 145 to 150 ° C., 151 to 155 ° C., and 160 to 165 ° C., respectively, for 60 minutes or 90 minutes (time after reaching each temperature). When modified starch was produced using tapioca starch, the modified starch was produced in the same manner as in Example 5.

Then, at the stage of producing the modified starch, the “color” and “odor” of the modified starch were evaluated. Moreover, the “binding property between clothes and ingredients” and “crisp feeling of clothes” of the tonkatsu cooked using the prepared modified starch were evaluated in the same manner as in Example 1.
In the control, the “hue” and “smell” of the soft flour were evaluated, and after the pork was smashed with the soft flour, submerged in the melted egg, bread crumbed, The “binding property of clothing and ingredients” and “crispness of clothing” were evaluated.

The “hue” of the modified starch was evaluated for two items of “degree of color” and “whiteness”.
The “degree of color” is a result of observing the color of the produced modified starch.
“Whiteness” is a numerical value indicating the whiteness of the produced modified starch. When the whiteness value is 100, the whiteness is completely white.
In this experiment, the whiteness was measured using a Kett C-100-type photoelectric tube whiteness meter (manufactured by Kett Science Laboratory). Specifically, after inserting a standard plate into the sample case of the measuring instrument body and adjusting the sensitivity, the sample was placed in the sample plate, the sample case was installed, and the analysis value was read.

The results are shown in Tables 6 to 9.
Table 6 shows the results when a modified starch was produced by performing a heat treatment at 145 to 150 ° C. using corn starch as the starch, and Table 7 was also subjected to a heat treatment at 151 to 155 ° C. using corn starch. Table 8 shows the results when the heat treatment at 160 to 165 ° C. was similarly performed using corn starch, and Table 9 shows the results when the heat treatment at 151 to 155 ° C. was performed using tapioca starch. The results are shown respectively.

In each table, the column of “addition amount of soybean powder” indicates the amount of soybean powder added at the time of producing modified starch, and is a value (% by weight) where the addition amount of starch (corn starch or tapioca starch) is 100.
In the table, the evaluation of “binding property between clothing and ingredients” and “crispness of clothing” were performed according to the same criteria as in Example 1.
In each table, “odor” was evaluated according to the following criteria for the produced modified starch. “X” burnt odor or soybean odor is strong, “△” burnt odor or soybean odor is present, “◯” burnt odor or soybean odor is small, “◎” burnt odor or soybean odor is absent.
In addition, each evaluation of "cohesiveness of clothes and ingredients", "crisp feeling of clothes", and "odor" did not differ between the case where the heat treatment was performed for 60 minutes and the case where it was performed for 90 minutes.

As shown in Table 6, when heat treatment was performed at 145 to 150 ° C. during the production of modified starch, “binding properties of clothing and ingredients” and “crisp of clothing” regarding tonkatsu cooked using the modified starch The evaluation of “feel” was low.
On the other hand, as shown in Table 7 to Table 9, when the heat treatment was performed at 151 to 155 ° C or 160 to 165 ° C, the amount of soybean flour added was 0.7 to 2.0% by weight of starch. The evaluation of “binding property of clothing and ingredients” and “crispy feeling of clothing” were high, and the evaluation regarding the smell of modified starch was also high.

  The above results indicate that the amount of soybean powder added is 0.7 to 2.0% by weight of starch, and heat treatment is performed at 151 to 155 ° C or 160 to 165 ° C for 60 to 90 minutes to produce modified starch. In addition, it is shown that cooking “tonkatsu” using the modified starch can improve the “binding property of clothing and ingredients” and “crispness of clothing”.

  Therefore, considering the correlation between the evaluation of the produced tonkatsu and the hue of the produced modified starch, the result of this experiment is that the soybean powder content is 0.7 to 2.0% by weight of the starch content. There is a whiteness in the range of 83.5 to 67.5. By cooking the fried food using the modified starch, the “binding property of the clothing and ingredients” and the “crisp of the clothing” This suggests that the “feel” can be improved.

  In Example 7, it was investigated whether the whiteness of the produced modified starch could be improved by performing forced cooling after the heat treatment when producing the modified starch.

First, modified starch was produced by the same method as in Example 1 and the like. The amount of soybean flour added was 1.5% by weight of starch, and a mixture of soybean flour and corn starch was heated at 155 ° C. for 60 minutes after reaching 155 ° C. to produce modified starch.
Next, the heat-treated mixture was cooled. Cooling was performed by the following three methods. (1) Put the heat-treated mixture in a bag, leave it to cool (no forced cooling, naturally conditioned), (2) Transfer the heat-treated mixture to a cooling air transport facility (made by Hosokawa Micron Corporation) Cool for 15 minutes with cold air at 5 ° C (airflow cooling), add water after cooling and adjust the humidity. Set the temperature to 5 ° C., cool for 30 minutes (contact cooling), add water after cooling and adjust the humidity.
Then, after cooling, the whiteness of each finished starch was measured by the same method as in Example 1.

The results are shown in Table 10.

  The results in Table 10 show that whiteness can be increased by forced cooling after heat treatment at high temperature and short time in the modified starch production process.

  In Example 8, the binding property between clothes and ingredients was examined when the modified starch according to the present invention was used as a flour.

  The procedure for producing the modified starch and the cooking procedure for the tonkatsu are generally the same as in Example 1. In this experiment, before the pork was submerged in the batter, each processed starch was sprinkled on the ingredients and the tonkatsu prototype was cooked.

The results are shown in Table 11.
In the table, the “binding property” was evaluated according to the same criteria as in Example 1 and the like.

Using the modified starch according to the present invention, when the tonkatsu prototype is cooked by dusting (Table 11) and when the tonkatsu prototype is cooked without dusting (see Table 1 above) ), For example, when a tonkatsu prototype was cooked using a modified starch produced by heat treatment at 151 to 155 ° C. for 30 minutes, the binding properties of the clothes and ingredients were improved.
This is presumably because the processed starch according to the present invention absorbed moisture in the ingredients and reduced the amount of moisture evaporated from the ingredients during frying.

  This experimental result shows that the modified starch based on this invention can be used as a flour.

  In Example 9, when the batter liquid was prepared by adding egg white or flour by preparing the batter liquid using the modified starch according to the present invention, it was investigated whether the viscosity reduction of the batter liquid could be suppressed.

The batter solution was prepared by the following procedure.
First, modified starch was produced by the same method as in Example 1 and the like.
Next, after adding and mixing guar gum and xanthan gum in a ratio of 5: 1 to 100 g of the prepared modified starch, 200 ml of cold water was added and stirred for 5 minutes to prepare a batter solution in advance. At that time, as in Example 1, the addition amounts of guar gum and xanthan gum were adjusted so that the final viscosity of the batter liquid was 2,800 to 3,300 cps with a B-type viscometer.
Next, 10% by weight of wheat flour or 0.1% by weight of egg white powder was added to the pre-prepared batter solution to prepare a batter solution, and the viscosity was measured immediately and after 3 hours.
And the ratio of the batter viscosity fall after adding wheat flour or egg white powder was acquired on the basis of the batter viscosity at the time of preliminary preparation.

The results are shown in Table 12.

In the table, “Test Example 1” indicates that when modified starch prepared using corn starch under a heat treatment condition of 155 ° C. for 60 minutes is used (the method for preparing modified starch is the same as in Example 1), “Test Example 2”. "Shows the results when using modified starch produced using tapioca starch under heat treatment conditions for 60 minutes (the method for producing modified starch is the same as in Example 5).
“Comparative Example 1” and “Comparative Example 2” are prepared using batter liquid prepared using conventional modified starch (prepared under heat treatment conditions of 140 ° C. or less) and wheat flour or egg white powder. Results are shown.

  The result of Table 12 shows that the viscosity reduction of a batter liquid can be suppressed by adding the processed starch produced by heat-processing for a short time at high temperature, even when egg white and wheat flour are added and a batter liquid is produced.

The reason why the viscosity of the batter liquid is reduced by adding the modified starch according to the present invention is estimated as follows.
In the modified starch production process, the binding between the starch grain surface and the soy protein proceeds by adding high temperature conditions. Due to the progress of the binding between the starch grain surface and the soy protein, it tends to be more hydrophobic than the case of flour or starch alone. And the hydrophobic property of the modified starch suppresses the viscosity reduction of the batter liquid.

  The modified starch according to the present invention can be applied to a mixed powder of a fried food, a batter liquid, and the like, and can be applied to all fried foods cooked using a flour or a batter liquid.

Claims (6)

A mixing step of mixing starch and soy flour;
A heat treatment step of heat-treating the mixture at 151 to 165 ° C. for 30 to 150 minutes while mixing ;
A cooling step for forcibly cooling the heated mixture after the heat treatment step ;
A humidity control step for adjusting the moisture content, at least,
A method for producing a modified starch having a whiteness in the range of 83.5 to 67.5 .   The method for producing modified starch according to claim 1, further comprising a soybean powder preparation step in which raw soybean is cooked and then pulverized to prepare soybean powder before the mixing step. A modified starch having a whiteness of 83.5 to 67.5, which is produced by the production method according to any one of claims 1 and 2 . A mixed powder containing at least the modified starch according to claim 3 and used for either or both of frying and dusting. A batter solution for frying containing at least the modified starch according to claim 3 . A fried food containing at least the modified starch according to claim 3.