JP6697658B1 - Processed edible powder, process for producing processed edible powder, fried food, and texture improver for fried food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a processed edible powder capable of improving a crispy and preferable texture with little deterioration of the texture of the garment over time when used in a fried food material, a method for producing the processed edible powder, and the processing. Provided are a fried food material using edible powder, and a texture improving agent for the fried food material. SOLUTION: A processed edible powder is obtained by mixing an edible powder made of a starchy and/or fibrous raw material with an oil and fat solidifying agent. By using this processed edible powder as a raw material for a fried food material, it is possible to obtain a fried food which has little deterioration in the texture of the garment over time, has good crispness, and has a crispy, texture of the garment. [Selection diagram] None

Description

  TECHNICAL FIELD The present invention relates to a processed edible powder suitable as a raw material for a fried food material, a method for producing a processed edible powder, a fried food material, and a texture improver for a fried food material.

  Wheat flour is mainly used for fried foods such as dust powder and batter, and various proteins, starches, emulsifiers, eggs, baking soda, etc. are added for the purpose of improving texture. However, in such a conventional clothing material, there is a problem that the binding property with the ingredients is poor and the clothing is easily peeled off, a problem that it is difficult to uniformly dissolve the batter solution, and the texture is crispy. There was a problem that the texture of crispy clothing deteriorated over time. Therefore, various proposals have been made to solve these problems.

  For example, a technique relating to oil-processed starch obtained by adding and mixing oil and fat to starch and subjecting it to aging treatment is known, and the texture of food, binding property with ingredients of fried clothes, and oil and fat are known. In order to further improve the workability when the processed starch is mixed with water and/or oil, the starch coating material such as fats and oils used has been improved. For example, those using characteristic fats and oils, those using substances other than fats and oils, and the like are mentioned, and the following have been reported.

  Patent Document 1 below describes that by adding an oil or fat having an iodine value of 130 or more to starch, an oil- or fat-processed starch having viscoelasticity and excellent aging resistance can be obtained.

  In Patent Document 2 below, the total content of unsaturated fatty acids having 3 or more valences (triene unsaturated acid, tetraene unsaturated acid, pentaene unsaturated acid, hexaene unsaturated acid) in starch and/or flour is 15% by mass. The above-mentioned edible oils and fats are added and mixed evenly, and then the heat-aged oil-processed starch is used as a fried food material, so that the bound clothes do not peel off or swell, and are soft and non-sticky. It is described that a fried food having a good texture can be obtained.

  In Patent Document 3 listed below, fats and oils having a total content of saturated fatty acids and monovalent unsaturated fatty acids of 60% by mass or more are added to starch, and heat-aged until the oil phase disappears in the emulsifying power measurement test. It is described that an oil-and-fat modified starch having both thickening and stabilizing effect and emulsifying ability can be obtained.

  In Patent Document 4 below, a fried food having a good binding property between seeds and garments can be obtained by using an oil-processed starch in which a fat and oil and a glycerin organic acid fatty acid ester are added to a starch for a fried food material. Have been described.

  In Patent Document 5 below, by adding one or more kinds of fats and oils, analogues of fats and oils, fatty acids and derivatives thereof to starch, and allowing lipoxygenase to act, a fat-and-oil-processed starch with little fat and oil oxidative odor is obtained. It is described that when used in a fried batter, the flavor is not impaired, the seeds and the batter of the fried food are well bound, and a crispy and soft texture is provided.

  The following techniques have been reported as techniques relating to fried foods other than oil-and-fat processed starch.

  In Patent Document 6 below, a polyglycerin fatty acid ester having a particle size of 500 μm or less, a main constituent fatty acid being palmitic acid and/or stearic acid, and an esterification rate in the range of 30 to 70% is contained. By using the mixed powder for fried foods, fried foods that have been heat-cooked using a microwave cooker, etc. after refrigeration/frozen storage can obtain an excellent flavor and texture just after the fried food. It is described that it is possible.

  In Patent Document 7 below, a batter mix for deep-fried food having an untreated starch content of 40% by weight or more, by using a batter mix for deep-fried food characterized by containing diacetyl tartaric acid monoglyceride, it is fried well, It is described that there is no paste-like part left inside, there is no slimy texture, and a fried food excellent in texture such as sakumi can be obtained.

JP-A-54-11247 JP, 2004-113236, A JP, 2010-259399, A JP, 2005-185122, A JP, 2000-106832, A JP, 2002-10746, A JP 2001-25370 A

  However, the above-mentioned oil-and-fat-processed starch has an effect of improving the binding property between the batter and the medium seed when used in a deep-fried dressing material, but the texture of the batter is crisp, and the preferred food is crispy. It was hard to say that the effect of improving the texture and the effect of suppressing the deterioration of the texture of the clothing over time were sufficient. Also, other than the method of using the oil-and-fat modified starch, many techniques for improving the texture of clothes such as the methods of Patent Documents 6 and 7 have been disclosed, but sufficient effects have not been obtained.

  Therefore, the object of the present invention, when used in a fried food material, there is little deterioration of the texture of the batter over time, the processed food powder can be improved to a crisp and favorable texture with good crispness, and the processed food powder It is intended to provide a manufacturing method, a fried food material using the processed edible powder, and a texture improving agent for the fried food material.

The present inventors have conducted extensive studies to solve the above problems, and as a result, when edible powder made of a starch- and/or fiber-based raw material containing an oil and fat solidifying agent is used as a raw material for fried foods, The inventors have found that a fried food with less deterioration over time, good crispness, and a crispy and preferable texture of clothes can be obtained, and have completed the present invention.
That is, one of the present invention is a processed edible powder comprising an edible powder made of a starchy and/or fibrous raw material and an oil and fat-solidifying agent mixed with the edible powder.
The processed edible powder preferably contains 0.01 to 20 parts by mass of the fat and oil solidifying agent with respect to 100 parts by mass of the edible powder.

  In addition, the fat-and-oil solidifying agent is 20.0 g of canola oil, and 20.0 g of the fat-and-oil solidifying agent is added, and the mixture is heated in a boiling water bath for 20 minutes and then cooled to 25° C. in a stationary state. It is preferable that the viscosity of the mixture is 340 mPa·s or more, or that the mixture gels.

   Furthermore, the fat-and-oil solidifying agent was added to 2.0 g of canola oil, 2.0 g of the fat-and-oil solidifying agent was added, and the mixture was heated in a boiling water bath for 10 minutes and then cooled to 25° C. in a stationary state. It is preferable that the viscosity of the mixture is 170 mPa·s or more, or that it gels.

  Another aspect of the present invention is a method for producing a processed edible powder, which comprises mixing an edible powder made of a starchy and/or fibrous raw material with an oil and fat solidifying agent.

  In the method for producing the processed edible powder, it is preferable to mix 0.01 to 20 parts by mass of the fat and oil solidifying agent with 100 parts by mass of the edible powder.

  In addition, the fat-and-oil solidifying agent is 20.0 g of canola oil, 20.0 g of the fat-and-oil solidifying agent is added, and the mixture is heated in a boiling water bath for 20 minutes and then cooled to 25° C. in a stationary state. It is preferable that the viscosity of the mixture is 340 mPa·s or more, or that the mixture gels.

  Furthermore, the fat-and-oil solidifying agent was added to 2.0 g of canola oil, 2.0 g of the fat-and-oil solidifying agent was added, and the mixture was heated in a boiling water bath for 10 minutes and then cooled to 25° C. in a stationary state. It is preferable that the viscosity of the mixture is 170 mPa·s or more, or that the mixture gels.

  The canola oil used when dissolving the fat-and-oil solidifying agent in the present specification has an iodine value of 94 to 126.

  Furthermore, it is preferable to fluidize the fat and oil solidifying agent and mix it with the edible powder.

  Still another aspect of the present invention is a fried food material containing the above-mentioned processed edible powder.

  Yet another aspect of the present invention is a texture improving agent for fried clothes, which comprises the above-mentioned processed edible powder.

  According to the present invention, by using the above-mentioned processed edible powder as a raw material for a fried food material, it is possible to obtain a fried food which has less deterioration in the texture of the garment with time, has good crispness, and has a crispy texture of the garment. You can

  In the present invention, the edible powder made of a starchy and/or fibrous raw material means an edible powder produced using a plant-derived starchy and/or fibrous raw material.

  In the above, examples of the edible powder produced by using the fibrous raw material include cellulose powder, soybean fiber, pulverized bran, and citrus fiber. Among them, the bran pulverized product and/or the citrus fiber are preferable in terms of the degree of spread and the cost.

  In addition, the edible powder produced by using the starchy raw material may be any edible starchy powder, and is not particularly limited, for example, tapioca starch, potato starch, corn starch, wheat starch, It is possible to use starches such as rice starch, sweet potato starch, mung bean starch, pea starch, starch starch, kudzu starch, warabi starch, sago starch, and psyllium starch. In addition, wheat flour such as soft flour, medium flour, strong flour, whole grain flour, which is a crushed grain product containing starch, rice flour, buckwheat flour, soybean flour, mung bean flour, pea flour, corn flour, barley flour, rye flour, and dough flour. It is also possible to use cereal flours such as fluffy flour, millet flour and the like. Among these, cornstarch, rice starch, legume starch and/or soft flour, which have low spinnability in terms of texture during heating, are preferable, and cornstarch is particularly preferable in terms of quality and spread. In addition, in any starchy edible powder, in addition to the powder derived from ordinary cereals, such as those derived from cereals improved by breeding or genetic engineering methods such as Uruchi, Waxy, and high amylose Powder may be used. Further, in the present invention, it is also possible to use, as the starchy raw material, those which have been subjected to various kinds of processing. That is, the starchy raw material is subjected to chemical modification treatments such as oxidation treatment, esterification treatment, etherification treatment and crosslinking treatment, and α-treatment, granulation treatment, wet heat treatment, ball mill treatment, fine grinding treatment, heat treatment, hot water treatment. The edible powder obtained by subjecting to bleaching treatment, sterilization treatment, acid treatment, alkali treatment, enzyme treatment, or two or more of these treatments may be used. Among these processing treatments, cross-linked starch is preferable, and phosphoric acid cross-linked starch is particularly preferable when used as a fried food.

  The fat and oil solidifying agent used in the present invention (also referred to as a fat and oil gelling agent) has a function of increasing the viscosity of a liquid fat or oil when dissolved in a fat or oil, or changing it into a cream or gel, or at room temperature. Any fat and oil solidifying agent may be used as long as it has a function of increasing the hardness of solid fat and oil, and there is no particular limitation. The gelation in the present specification refers to a state in which the liquid has a high viscosity and is not fluidized. As the fat and oil solidifying agent, specifically, a substance having the above fat and oil solidifying ability among fatty acids, fatty acid salts, hydrogenated fats and oils, glycerin fatty acid esters, sucrose fatty acid esters, polyglycerin fatty acid esters, dextrin fatty acid esters and the like. Is mentioned. Further, the fat and oil solidifying agent may be used in combination of two or more kinds.

  The fat and oil solidifying agent of the present invention is a fat and oil mixture obtained by adding 20.0 g of a fat and oil solidifying agent to 20.0 g of canola oil, heating the mixture in a boiling water bath for 20 minutes, and then cooling it at 25° C. in a stationary state. The viscosity of 340 mPa·s or more, preferably 500 mPa·s or more, or a fat-solidifying agent that gels is preferable, and 2.0 g of the fat-solidifying agent is added to 38.0 g of canola oil to give 10 The viscosity of the oil/fat mixture when heated for 15 minutes and cooled to 25° C. in a stationary state is 170 mPa·s or more, preferably 180 mPa·s or more, or an oil/fat solidifying agent that gels is more preferable.

  In addition, in this invention, as shown in the below-mentioned Example, as for the viscosity, the viscosity at the time of rotating for 30 seconds using a TVB10 viscometer (Toki Sangyo Co., Ltd.) and setting the rotor rotation speed to 30 rpm. Means the value measured.

  The processed edible powder in the present invention is obtained by adding and mixing an oil and fat solidifying agent to edible powder made of starchy and/or fibrous raw materials. As a method of adding and mixing the fat and oil solidifying agent, a method of fluidizing and adding and mixing the oil and fat solidifying agent by a method of heating or applying pressure is preferable. By fluidizing, adding, and mixing, it is more uniformly dispersed in the processed edible powder, and the fat and oil solidifying agent can be effectively dispersed in the clothes.

  In the present invention, the amount of the fat and oil solidifying agent added to the edible powder is preferably 0.01 to 20% by mass, and more preferably 0.05 to 10% by mass, based on the edible powder before the addition of the oil and fat solidifying agent. If it is less than 0.01% by mass, it tends to be difficult to obtain the effect of improving the texture of clothes. On the other hand, when it exceeds 20% by mass, the powder fluidity of the edible powder becomes low, the workability of passing through sieves and clothing is deteriorated due to the influence of the powder consolidating, and it is not preferable due to the fat and oil solidifying agent. Taste tends to occur.

  The fat and oil solidifying agent used in the present invention may be used as a mixture of fats and oils, alcohols and/or esters such as emulsifiers, etc., as long as the object of the present invention is not impaired.

  Examples of fats and oils include edible fats and oils, prepared oils, mixtures thereof, and the like.For example, linseed oil, perilla oil, walnut oil, safflower oil, grape oil, soybean oil, sunflower oil, corn oil, Cottonseed oil, sesame oil, rapeseed oil, canola oil, peanut oil, olive oil, palm oil, coconut oil, shortening, beef tallow, lard, chicken fat, sheep fat, whale oil, fish oil, and fractionated oils thereof, deodorized oil, heating oil, Examples thereof include hydrogenated oils and fats, processed oils and fats such as transesterified oils. Examples of alcohols include ethanol, glycerin, propylene glycol, lower alcohols and higher alcohols. Examples of the esters include glycerin fatty acid ester, polyglycerin fatty acid ester, organic acid monoglyceride, sorbitan fatty acid ester, propylene glycol fatty acid ester, sucrose fatty acid ester, lecithin and the like which do not have fat and oil hardening ability. Also, a combination of these may be used.

  The processed edible powder of the present invention may contain the above-mentioned oil and fat and/or emulsifier, in addition to the oil and fat solidifying agent, within a range not impairing the object of the present invention.

  The processed edible powder of the present invention can be used by being mixed with various foods. There is no particular limitation on the type of food, for example, a fried food using batter and dust powder as a fried food, meat, solid or gel food such as meat and aquatic meat products and processed fish products, noodles, bread It can be used for foods such as foods.

  Among these foods, it is suitable as a raw material for a fried food material because it has less deterioration in the texture of the batter over time, has good crispness, and has the effect of improving the texture of the batter which is crispy and preferable.

  That is, the fried food material of the present invention is characterized by containing the processed edible powder. The fried food material of the present invention can be used as, for example, a mixed powder for batter, a dust powder, a fried powder, or the like.

  Examples of fried foods include fried chicken, tempura, fried Tatsuda, fried chicken, chicken cutlet, pork cutlet, beef cutlet, minced cutlet, croquette, fried shrimp, squid ring, fritter and the like. The fried food in the present invention is not limited to frying, but may be a so-called non-fried food using a cooking method such as a frying pan, a microwave oven, an oven, a convention oven, and a convection oven.

  The amount of the processed edible powder of the present invention added to food may be appropriately set according to the type of food, but if it is a fried food material, mix powder for batter, dust powder, dusting powder, fried powder, etc. In the total raw material, the processed edible powder is preferably contained in an amount of 0.1 to 100% by mass, more preferably 1 to 90% by mass, and most preferably 10 to 80% by mass in terms of dry matter. ..

  Furthermore, the processed edible powder of the present invention can also be used as a texture improver for fried clothes. That is, by adding the processed edible powder of the present invention to a fried food material, the effect of improving the texture of the clothes is improved, with less deterioration in the texture of the clothes over time, and good crispness and crispy texture.

  Hereinafter, the present invention will be described in detail with reference to examples, but the technical scope of the present invention is not limited to the following examples. In the present specification, unless otherwise specified, “%”, “parts” and the like are based on mass, and the numerical range is described as including its endpoints.

[Viscosity measurement 1 of fat/oil containing a fat/solidifying agent]
Into a 50-mL plastic conical tube, 20.0 g of canola oil and 20.0 g of each material shown in Table 1 were weighed and dissolved in a boiling water bath for 20 minutes while appropriately mixing by inversion to dissolve the materials to prepare a mixture. . After completion of heating, the prepared mixture was allowed to stand for 20 hours in a constant temperature bath set at 25°C. After standing, the rotor rotation speed was set to 30 rpm using a TVB10 viscometer (Toki Sangyo Co., Ltd.), and the viscosity when rotated for 30 seconds was measured. The rotor is changed according to the viscosity of the sample to an appropriate one required by the equipment. TM1 is 0 to 200 mPa·s, TM2 is 200 to 1000 mPa·s, TM3 is 1000 to 4000 mPa·s, and TM4 is 4000 to 20000 mPa·s. Was selected. The measured results are shown in Table 1.

[Viscosity measurement 2 of fat/oil containing a fat/solidifying agent]
Into a 50 mL plastic conical tube, 38.0 g of canola oil and 2.0 g of each material shown in Table 2 were weighed and dissolved in a boiling water bath for 10 minutes while appropriately mixing by inversion to dissolve the materials to prepare a mixture. . After completion of heating, the prepared mixture was allowed to stand for 20 hours in a constant temperature bath set at 25°C. After standing, the rotor rotation speed was set to 30 rpm using a TVB10 viscometer (Toki Sangyo Co., Ltd.), and the viscosity when rotated for 30 seconds was measured. The rotor is changed according to the viscosity of the sample to an appropriate one required by the equipment. TM1 is 0 to 200 mPa·s, TM2 is 200 to 1000 mPa·s, TM3 is 1000 to 4000 mPa·s, and TM4 is 4000 to 20000 mPa·s. Was selected. The measured results are shown in Table 2.

  It can be seen from Table 1 that some esters having the same substance name have fat-and-oil solidifying ability and others do not, and the fat-and-oil solidifying ability is different for each material. From Table 2, it can be seen that there is an oil/fat solidifying agent in which an increase in the viscosity of the oil/fat is not confirmed when the concentration is low, such as hardened coconut oil.

[Preparation of processed edible powder]
(Example 1)
Into a 50-mL plastic conical tube, 18.0 parts by mass of canola oil and 2.0 parts by mass of glycerin fatty acid ester A were weighed and heated in a boiling water bath for 10 minutes while appropriately mixing by inversion to prepare an oil/fat mixture. To 100 parts by mass of corn starch dry mass, 10 parts by mass of the prepared oil and fat mixture immediately after heating was added and uniformly mixed in a mortar to obtain a processed edible powder (Sample 1).

(Example 2)
Sample 2 was obtained in the same manner as in Example 1 except that glycerin fatty acid ester A was changed to glycerin fatty acid ester B.

(Example 3)
Sample 3 was obtained in the same manner as in Example 1 except that sucrose fatty acid ester A was used instead of glycerin fatty acid ester A.

(Example 4)
Sample 4 was obtained in the same manner as in Example 1 except that glycerin fatty acid ester A was used as a hardened oil.

(Example 5)
Sample 5 was obtained in the same manner as in Example 1 except that corn starch was changed to pea starch.

(Example 6)
Sample 6 was obtained in the same manner as in Example 1 except that mung bean starch was used as the cornstarch.

(Example 7)
Sample 7 was obtained in the same manner as in Example 1 except that high amylose corn starch was used as the corn starch.

(Example 8)
Sample 8 was obtained in the same manner as in Example 1 except that corn starch was changed to wheat starch.

(Example 9)
Sample 9 was obtained in the same manner as in Example 1 except that the cornstarch was rice starch.

(Example 10)
Sample 10 was obtained in the same manner as in Example 1 except that corn starch was changed to soft flour.

(Example 11)
Sample 11 was obtained in the same manner as in Example 1 except that corn starch was changed to rice flour.

(Example 12)
Water was added to tapioca to prepare a slurry containing 30 to 40 mass% of tapioca. After heating this slurry to 30° C., 2 parts by mass of sodium sulfate was dissolved in 100 parts by mass of the dried starch. Further, sodium hydroxide was added to adjust the pH to 11 to 12, and then 0.02 parts by mass of phosphoryl chloride was added to 100 parts by mass of the dried starch, and the reaction was carried out for 1 hour. Next, sulfuric acid was added to adjust the pH to 5 to 6, followed by washing with water and dehydration. Sample 12 was obtained in the same manner as in Example 1 except that the phosphoric acid-crosslinked tapioca obtained by this method was used in place of the cornstarch of Example 1.

(Example 13)
Sample 13 was obtained in the same manner as in Example 12 except that the amount of phosphoryl chloride added in Example 12 was 0.5 part by mass.

(Example 14)
To 100 parts by mass of corn starch dry mass, 1 part by mass of heat-melted glycerin fatty acid ester A was added and uniformly mixed in a mortar to obtain a processed edible powder (Sample 14).

(Example 15)
Sample 15 was obtained in the same manner as in Example 14 except that the addition amount of glycerin fatty acid ester A in Example 14 was changed to 0.1 part by mass.

(Example 16)
To 100 parts by mass of dry mass of citrus fiber, 1 part by mass of glycerin fatty acid ester A heated and dissolved was added and uniformly mixed in a mortar to obtain a processed edible powder (Sample 16).

(Comparative Example 1)
Corn starch was used as sample 17.

(Comparative example 2)
Sample 18 was obtained in the same manner as in Example 1 except that the glycerin fatty acid ester A of Example 1 was changed to canola oil.

(Comparative example 3)
Sample 19 was obtained in the same manner as in Example 1 except that glycerin fatty acid ester A in Example 1 was changed to glycerin fatty acid ester C.

(Comparative example 4)
Sample 20 was obtained in the same manner as in Example 1 except that sucrose fatty acid ester B was used instead of glycerin fatty acid ester A in Example 1.

(Comparative Example 5)
Sample 21 was obtained in the same manner as in Example 1 except that the glycerin fatty acid ester A of Example 1 was canola oil and the corn starch was pea starch.

(Comparative example 6)
Sample 22 was obtained in the same manner as in Example 1 except that the glycerin fatty acid ester A of Example 1 was canola oil and the corn starch was mung bean starch.

(Comparative Example 7)
Sample 23 was obtained in the same manner as in Example 1 except that the glycerin fatty acid ester A of Example 1 was canola oil and the corn starch was high amylose corn starch.

(Comparative Example 8)
Sample 24 was obtained in the same manner as in Example 1 except that the glycerin fatty acid ester A of Example 1 was canola oil and the corn starch was wheat starch.

(Comparative Example 9)
Sample 25 was obtained in the same manner as in Example 1 except that the glycerin fatty acid ester A of Example 1 was canola oil and the corn starch was rice starch.

(Comparative Example 10)
Sample 26 was obtained in the same manner as in Example 1 except that the glycerin fatty acid ester A of Example 1 was used as canola oil and the corn starch was used as soft flour.

(Comparative Example 11)
Sample 27 was obtained in the same manner as in Example 1 except that the glycerin fatty acid ester A of Example 1 was canola oil and the corn starch was rice flour.

(Comparative Example 12)
Sample 28 was obtained in the same manner as in Example 1 except that the glycerin fatty acid ester A of Example 1 was used as canola oil and the corn starch was the phosphate cross-linked tapioca obtained by the method of Example 15.

(Comparative Example 13)
Sample 29 was obtained in the same manner as in Example 1 except that the glycerin fatty acid ester A of Example 1 was used as canola oil and the corn starch was the phosphate cross-linked tapioca obtained by the method of Example 16.

(Comparative Example 14)
Citrus fiber was used as sample 30.

[Test Example 1: Deep-fried chicken (Mabushi method, evaluation of starch quality)]
100 parts by mass of Samples 1 to 15 and 17 to 29 and 100 parts by mass of commercial fried chicken were mixed to prepare mixed powder. A batter was prepared by agitating and mixing 0.4 parts by mass of xanthan gum and 130 parts by mass of ice-cold water with 100 parts by mass of the prepared mixed powder using a whipper. Next, the chicken breast with the skin and fat trimmed was cut into 20 g, and 10 pieces of the cut chicken breast and 20 g of the prepared mixed powder were mixed in a plastic bag with a chuck and dusted. After sticking the prepared batter to the chicken breast that has been dusted to 40% of the meat, sprinkle the mixed powder prepared from above evenly over the whole ingredients and use soybean white squeezing oil, It was fried at 175°C for 4 minutes to prepare fried chicken.

(Evaluation of texture)
The texture of the batter was evaluated after the fried chicken prepared by each method was left at room temperature for 30 minutes after frying. In addition, 200 g of cooked rice was laid flat in a heat-resistant plastic container (inner diameter W 130 mm × L 130 mm × H 65 mm), and fried chicken left at room temperature for 2 hours after frying was put on the container, and the container was sealed at 1500 W for 1 minute. The texture of the batter after heating in a microwave oven was evaluated. Regarding the texture evaluation, the following items were evaluated.

(Texture: Sakumi)
The evaluation standard for crispy was that the fried batter had a crispy texture and was good. The criteria for the evaluation points are as follows: very sharp, 5; fairly sharp, 3; sharp, 3; slightly sharp, 2; The thing was 1 point.

(Food texture: crispy)
As the evaluation criteria for crispness, the fried batter had good crispness and had good texture such as rubber, which had no harsh texture. The criteria for the evaluation points are as follows: those with a fairly good crispness and no texture at all, 5 points, those with a good crispness and almost no texture, 4 points, a little poor crispness, and some texture 3 points were felt, 2 points were poorly crisp and had a mouthfeel, and 1 point was very badly crimped and had a strong mouthfeel.
The texture evaluation was carried out by 5 skilled panelists, and the evaluation results were expressed as an average point (rounded to the second decimal place). The results are shown in Table 3.

  As seen in Table 3, the fried chicken using the starch containing the fat and oil solidifying agent was crispy and had a favorable texture with good crispness after 30 minutes of frying and after heating in a microwave oven. In Table 1, the thickening effect of fats and oils was recognized, and in the deep-fried chicken prepared in Sample 7 using the hardened coconut oil, the thickening effect of which was not recognized in Table 2, the texture improving effect was also confirmed. On the other hand, the fried chicken using a starch material containing no fat-and-oil solidifying agent had an unfavorable texture in terms of crispness and crispness.

[Test Example 2: Deep-fried chicken (brushing method, evaluation of fiber quality)]
10 parts by mass of Sample 16 or Sample 30, 90 parts by mass of corn starch, and 100 parts by mass of commercial fried chicken were mixed to prepare mixed powder. A batter was prepared by stirring and mixing 0.1 part by mass of xanthan gum and 130 parts by mass of ice-cold water with 100 parts by mass of the prepared mixed powder by using a whipper. Next, the chicken breast with the skin and fat trimmed was cut into 20 g, and 10 pieces of the cut chicken breast and 20 g of the prepared mixed powder were mixed in a plastic bag with a chuck and dusted. After sticking the prepared batter to the chicken breast that has been dusted to 40% of the meat, sprinkle the mixed powder prepared from above evenly over the whole ingredients and use soybean white squeezing oil, It was fried at 175°C for 4 minutes to prepare fried chicken.
The texture evaluation was carried out in the same manner as in Test Example 1. The results are shown in Table 4.

  As can be seen from Table 4, the fried chicken using the fiber containing the fat and oil solidifying agent was crispy and had a favorable texture with good crispness after 30 minutes of frying and after heating in a microwave oven. On the other hand, the fried chicken using the fibrous material containing no fat and oil solidifying agent had an unfavorable texture in terms of crispness and crispness.

[Test Example 3: Deep-fried chicken (batter method)]
100 parts by mass of Samples 1, 13 to 15, 17 to 19 and 29 and 100 parts by mass of commercial fried chicken were mixed to obtain a mixed powder. A batter was prepared by stirring and mixing 0.4 parts by mass of xanthan gum and 110 parts by mass of ice-cold water with 100 parts by mass of the prepared mixed powder with stirring using a whipper. Next, cut chicken breast with skin and fat trimmed to 20 g, and attach the prepared batter to the cut chicken breast so that the meat content is 40%, and use soybean white squeezing oil at 175°C. And fried for 4 minutes to prepare fried chicken.

In addition, 100 parts by mass of sample 17 and 100 parts by mass of commercial fried chicken powder were mixed to prepare mixed powder. An oil and fat mixture prepared by the same method as in Example 1 after preparing a batter by stirring and mixing 0.4 parts by mass of xanthan gum and 110 parts by mass of ice-cold water with 100 parts by mass of the mixed powder using a whipper. Comparative Example 15 was prepared in the same manner as above, using a mixture obtained by adding and mixing 5 parts by mass of batter to a batter while stirring with a whipper.
The texture evaluation was carried out in the same manner as in Test Example 1. The results are shown in Table 5.

  As can be seen from Table 5, even in the batter-type fried chicken, the one using the processed edible powder containing the fat-and-oil solidifying agent is crispy and has good crispness after 30 minutes of frying and heating in the range. It had a texture. In addition, the processed food powder containing no fat and oil solidifying agent had an unfavorable texture in terms of crispness and crispness. Further, in Comparative Example 15 in which the fat and oil solidifying agent was directly added to the batter liquid, no texture improving effect was observed, so it is understood that it is important to preliminarily include the fat and oil solidifying agent in the edible powder.

Claims (5)

The method includes a step of mixing an edible powder made of a starchy and/or fibrous raw material with a heat fluidized oil and fat solidifying agent , wherein the oil and fat solidifying agent is a fatty acid, a fatty acid salt, a hydrogenated oil and fat, glycerin fatty acid ester, or sucrose. It is composed of one or more selected from fatty acid ester, polyglycerin fatty acid ester, and dextrin fatty acid ester, and 20.0 g of canola oil is added with 20.0 g of the fat-and-oil solidifying agent, and then 20 in a boiling water bath. The method for producing a processed edible powder, wherein the oil/fat mixture has a viscosity of 340 mPa·s or more or gels when the oil/fat mixture is cooled at 25° C. after being heated for a minute . The method includes a step of mixing an edible powder made of a starchy and/or fibrous raw material with a heat fluidized fat and oil solidifying agent, wherein the fat and oil solidifying agent is a fatty acid, a fatty acid salt, a hydrogenated oil and fat, glycerin fatty acid ester, or sucrose. It is composed of one or more selected from fatty acid ester, polyglycerin fatty acid ester, and dextrin fatty acid ester. 38.0 g of canola oil is added with 2.0 g of the oil/fat solidifying agent, and 10 The method for producing a processed edible powder, wherein the oil/fat mixture has a viscosity of 170 mPa·s or more or gels when the oil/fat mixture is cooled to 25° C. after being heated for 1 minute. The method according to claim 1 or 2, wherein the processing edible powder characterized by mixing 0.01 to 20 parts by weight of the oil solidifying agent to the edible powder 100 parts by weight. Method for producing a frying batter material characterized by the addition of processed edible flour obtained by the method according to any one of claims 1-3. Texture improved method of frying batter material characterized by the addition of processed edible flour obtained by the method according to any one of claims 1-3.