TWI786260B - Method for producing food products, applications thereof, and batter mix - Google Patents

Abstract

The present invention provides a method for producing food product, which comprises: a step of preparing bakery food; a step of preparing a batter by adding an ingredient (A): one or two selected from the group consisting of an unmodified starch and a modified starch; a step of attaching said batter to the outside of the bakery food; and a step of forming a crust by frying said bakery food with the batter attached thereon, wherein said crust is the outmost layer of the food.

Description

Food manufacturing method and its application and mixture for batter

The present invention relates to the manufacturing method of food.

Patent Document 1 (Japanese Patent Application Laid-Open No. 2007-236389) describes a method for preparing a prepared food, which includes the following stages: applying fat-based fat to the surface of unconditioned or incompletely conditioned food Foods coated with fat and fat-coated foods are contacted with superheated steam at a specific temperature for a specific time to obtain processed foods; as specific examples of foods, donuts are described.

In addition, Patent Document 2 (Japanese Patent Application Laid-Open No. 2004-290023) describes a method of manufacturing fried food that is sprinkled with starch-based powder and fried again; by this manufacturing method, it is possible to provide When the flour is used as a starch-based powder, even if it is stored in an airtight container for more than 48 hours, it can still maintain a crispy fried food, especially donuts.

[Prior Art Literature] [Patent Document]

Patent Document 1: Japanese Patent Laid-Open No. 2007-236389

Patent Document 2: Japanese Patent Laid-Open No. 2004-290023

However, the above-mentioned patent documents do not disclose or teach a food in which batter is attached to the outside of baked dough or baked food, and fried to form an outer layer. Therefore, the present invention provides a food having excellent crispness and crunchiness of the outer layer immediately after preparation and after storage.

According to the present invention, there is provided a method for producing a food, which includes: a step of preparing a baked food; a step of adding component (A) to prepare batter; a step of making the batter adhere to the outside of the baked food; A step in which the above-mentioned baked food of the above-mentioned batter is fried and conditioned to form an outer layer from the batter; the outer layer is the outermost layer; component (A): one or two kinds selected from the group consisting of unmodified starch and modified starch .

Also, according to the present invention, there is provided a food manufacturing method comprising: a step of preparing baked dough; a step of adding component (A) to prepare batter; a step of making the batter adhere to the outside of the baked dough; A step in which the above-mentioned baked dough to which the above-mentioned batter is attached is fried and conditioned to form an outer layer derived from the aforementioned batter; the aforementioned outer layer is the outermost layer; component (A): one selected from the group consisting of unmodified starch and modified starch or 2 kinds.

According to the present invention, there can be provided a method including obtaining the above-mentioned food by the above-mentioned method of producing the food of the present invention, and imparting a crispy feeling to the outer layer of the food.

According to the present invention, it is possible to provide a method including obtaining the above-mentioned food by the above-mentioned method of producing the food of the present invention and maintaining the crispy feeling of the outer layer of the food.

According to the present invention, there is provided a mixture for noodle paste, which is used in the above-mentioned food manufacturing method of the present invention, which contains the above-mentioned component (A) and flour.

Furthermore, arbitrary combinations of these respective configurations, or those in which the expression of the present invention is converted between methods, devices, and the like are also effective as aspects of the present invention.

For example, according to the present invention, a food produced by the above-mentioned method for producing a food of the present invention can be provided.

As explained above, according to the present invention, it is possible to obtain a food having excellent crunchiness and crunchiness of the outer layer immediately after preparation and after storage.

Specific examples of each component are given below to describe embodiments of the present invention. Moreover, each component can be used individually or in combination of 2 or more types.

In this embodiment, the first food manufacturing method includes the following steps.

(Step 11) Steps to Prepare Baked Goods

(Step 12) The step of adding ingredient (A) to prepare batter

(Step 13) The step of making the batter containing the component (A) adhere to the outside of the baked product

(Step 14) The step of frying and conditioning the baked food with the batter attached to form the outer layer from the batter

Each step is described below.

(step 11)

Step 11 is the step of preparing baked goods. Step 11 includes, for example, the step of preparing the dough for baking. Furthermore, step 11 includes, for example, performing one or more conditioning steps selected from the group consisting of firing, frying conditioning, steam heating, and microwave heating on the baked dough. Moreover, a commercial item can also be used as a baked food.

As a specific example of a baked food, 1 type selected from the group which consists of a donut, a bread, a baked confectionery, and a steam confectionery is mentioned, for example. Examples of donuts include baked donuts, deep-fried donuts, and steamed donuts; examples of bread include ordinary bread baked in an oven, or fried bread and steamed bread; baked snacks Examples include sponge cakes, honey cakes, fernandes, madeleines, muffins, Baumkuchen and chiffon cakes. The steamed snacks may, for example, be steamed cakes, steamed red bean buns, and the like. The outer layer derived from the batter obtained by the manufacturing method of this embodiment is superior in crispness and crunchiness, and because the difference in taste between the softness of the baked food as the core and the hardness of the outer layer derived from the batter is excellent, the baked food Those with a soft taste are preferred. From this point of view, the baked goods are preferably donuts, bread, steamed cakes, sponge cakes, honey cakes, fennanciers, madeleines, muffins, Baumkuchen, chiffon cakes; more preferably donuts, Still more preferably fried donuts.

(step 12)

Step 12 is a step of adding component (A) to prepare noodle paste.

The content of component (A) in the batter is preferably 10% by mass or more relative to the total solid content in the batter from the viewpoint of improving the crispness and crunchiness of the food immediately after production and storage , preferably more than 20% by mass, more preferably more than 30% by mass, and more preferably more than 35% by mass.

Also, from the same point of view, the content of component (A) in the noodle paste is 100% by mass or less, preferably 80% by mass or less, more preferably 60% by mass or less, and more preferably Preferably at most 50% by mass, more preferably at most 45% by mass.

The ingredient (A) prepared in the noodle paste will be described below.

In this embodiment, the raw material starch of the modified starch of component (A) and the gelatinization start temperature of the unmodified starch are from the viewpoint of improving the crispness and crunchiness of the food immediately after production and storage. Preferably it is 50°C or higher, more preferably 55°C or higher, and preferably 83°C or lower, more preferably 70°C or lower. Here, the so-called gelatinization start temperature refers to the temperature at which the gelatinization of starch starts, which can be obtained by measuring the viscosity expressed by gelatinization, for example, it can be measured by a Brabender Viscograph E or equivalent measuring device. As a raw material starch whose gelatinization start temperature is 50 degreeC or more and 83 degreeC or less, tapioca starch, corn starch, waxy corn starch, potato starch, and sweet potato starch are mentioned, for example.

The raw material starch and unmodified starch of the modified starch of component (A) in this embodiment are preferably one or more kinds selected from tapioca starch, corn starch, waxy corn starch, potato starch, and sweet potato starch , more preferably one or two selected from tapioca starch and corn starch, more preferably tapioca starch.

Also, component (A) may contain either unmodified starch or modified starch, but from the viewpoint of improving the crispness and crunchiness of the food immediately after production and storage, it is preferably modified starch, and more Preferably, the modified starch is contained in an amount of 10% by mass to 100% by mass based on the entire component (A), more preferably 50% by mass to 100% by mass, still more preferably 80% by mass to 100% by mass the following. From the same point of view, the modified starch is preferably one or more selected from the group consisting of oxidized starch, acetylated starch, acetylated oxidized starch, and phosphoric acid cross-linked starch, more preferably selected from the group consisting of oxidized starch 1 or more selected from the group consisting of acetylated starch and acetylated oxidized starch, more preferably 1 or 2 selected from oxidized starch and acetylated oxidized starch. Moreover, it is preferable that component (A) contains oxidized starch and acetylated oxidized starch. Herein, acetylated oxidized starch refers to starch that has undergone acetylation treatment and oxidation treatment, and the order of treatment does not matter.

Also, when the outer layer contains oxidized starch and acetylated oxidized starch, the content of acetylated oxidized starch in the component (A) in the noodle paste is based on the content of 1 part by mass of oxidized starch, which is determined by making the food immediately after production and storage From the viewpoint of subsequent crunchy feeling and crunchy feeling improvement, it is preferably at least 0.1 part by mass, more preferably at least 0.2 part by mass, still more preferably at least 0.3 part by mass.

Also, from the same viewpoint, the content of the acetylated oxidized starch in the component (A) in the batter is preferably 5 parts by mass or less, more preferably 3 parts by mass or less, based on 1 part by mass of oxidized starch. Still more preferably 2 parts by mass or less.

Also, when component (A) contains oxidized starch and acetylated oxidized starch, the content of the total amount of oxidized starch and acetylated oxidized starch in component (A) is preferably 10% by mass or more and 100% by mass or less. , more preferably 50% by mass to 100% by mass, more preferably 80% by mass to 100% by mass.

In addition, the noodle paste may contain solid content other than the component (A). Specific examples of solid content other than starch include sweeteners such as flour and sugar, seasonings, and the like. Preferably, the batter contains flour, more preferably low-gluten flour.

When the batter contains flour, the content of the flour in the batter is preferably at least 20% by mass, more More than 30% by mass, more preferably more than 40% by mass, more preferably more than 50% by mass, and more preferably more than 55% by mass.

In addition, from the viewpoint of improving the crispness and crunchiness of the food immediately after production and storage, the content of the flour in the batter is preferably 90% by mass or less with respect to the total solid content in the batter , more preferably less than 80% by mass, more preferably less than 70% by mass, and more preferably less than 65% by mass.

Also, when flour is contained in the batter, the mass ratio of the component (A) to the flour is preferably 0.1 or more from the viewpoint of improving the crunchiness and crunchiness of the food immediately after production and storage. , more preferably 0.2 or more, more preferably 0.4 or more. Also, from the viewpoint of stably forming an outer layer derived from batter on the outside of the food, the mass ratio of component (A) to flour is, for example, 6.0 or less, preferably 5.0 or less, more preferably 4.0 or less, more preferably 2.0 or less, It is also better below 1.5 and very good below 1.0.

In addition, the noodle slurry specifically contains water in addition to the solid content. The content of water in the noodle paste is, for example, 40% by mass or more and 80% by mass or less. Here, the content of water is the mass ratio relative to the total composition of the batter.

(step 13)

Step 13 is a step of making the batter containing the component (A) adhere to the outside of the baked product.

(step 14)

The frying conditioning conditions in step 14 are not limited and can be set according to the type of baked food, for example, it is set at 140° C. to 200° C., 60 seconds to 480 seconds.

In this embodiment, the second food manufacturing method includes the following steps.

(Step 21) Steps to prepare the dough for baking

(Step 22) The step of adding ingredient (A) to prepare batter

(Step 23) The step of making the batter containing the component (A) adhere to the outside of the baked dough

(Step 24) The step of frying and conditioning the baked dough with the batter attached to form the outer layer from the batter

Each step is described below.

(step 21)

Step 21 is the step of preparing the baked dough. Step 21 includes, for example, the step of preparing a baked dough. Moreover, a commercial item can also be used as a baked dough.

As a specific example of the baked dough, for example, one selected from the group consisting of donut dough, bread dough, and dough for baked confectionery. Examples of donut dough include cake donut dough and yeast donut dough, and examples of bread dough include savory bread dough and dessert bread, in addition to ordinary bread dough. With dough etc. The outer layer derived from the batter obtained by the manufacturing method of this embodiment is superior in crispness and crunchiness, and the difference in taste between the softness of the baked dough after conditioning due to nucleation and the hardness of the outer layer derived from the batter is excellent , so the baked dough after conditioning is preferably soft.

Also, from the viewpoint of improving the workability of attaching batter, the baked dough preferably has shape retention and hardness to the extent that batter can be picked up by hand to attach batter. Also, those containing yeast are preferably made to adhere to the batter after fermenting. The baking dough is preferably cake dough, yeast dough, bread dough, savory bread dough and dessert bread dough, more preferably cake dough and yeast dough, still more preferably cake dough . Also, the above-mentioned baked dough can be refrigerated or frozen, preferably frozen, due to its moderate shape retention.

(step 22)

Step 22 is a step of adding component (A) to prepare noodle paste.

The content of component (A) in the batter is preferably 10% by mass or more relative to the total solid content in the batter from the viewpoint of improving the crispness and crunchiness of the food immediately after production and storage , preferably more than 20% by mass, more preferably more than 30% by mass, and more preferably more than 35% by mass.

Also, from the same point of view, the content of component (A) in the noodle paste is 100% by mass or less, preferably 80% by mass or less, more preferably 60% by mass or less, and more preferably Preferably at most 50% by mass, more preferably at most 45% by mass.

The ingredient (A) prepared in the noodle paste will be described below.

In this embodiment, the gelatinization start temperature of the unmodified starch of the component (A) and the raw material starch of the modified starch is from the viewpoint of improving the crunchiness and crunchiness of the food immediately after production and storage. Preferably it is 50°C or higher, more preferably 55°C or higher, and preferably 83°C or lower, more preferably 70°C or lower. Here, the so-called gelatinization start temperature refers to the temperature at which the gelatinization of starch starts, which can be obtained by measuring the viscosity expressed by gelatinization, for example, it can be measured by a Brabender Viscograph E or equivalent measuring device. As a raw material starch whose gelatinization start temperature is 50 degreeC or more and 83 degreeC or less, tapioca starch, corn starch, waxy corn starch, potato starch, and sweet potato starch are mentioned, for example.

The raw material starch and unmodified starch of the modified starch of component (A) in this embodiment are preferably one or more kinds selected from tapioca starch, corn starch, waxy corn starch, potato starch, and sweet potato starch , more preferably one or two selected from tapioca starch and corn starch, more preferably tapioca starch.

Also, component (A) may contain either unmodified starch or modified starch, but from the viewpoint of improving the crispness and crunchiness of the food immediately after production and storage, it is preferably modified starch, and more Preferably, the modified starch is contained in an amount of 10% by mass to 100% by mass based on the entire component (A), more preferably 50% by mass to 100% by mass, still more preferably 80% by mass to 100% by mass the following. From the same point of view, the modified starch is preferably one or more selected from the group consisting of oxidized starch, acetylated starch, acetylated oxidized starch, and phosphoric acid cross-linked starch, more preferably selected from the group consisting of oxidized starch 1 or more of the group consisting of acetylated starch and acetylated oxidized starch, more preferably 1 or 2 selected from oxidized starch and acetylated oxidized starch, and more preferably oxidized starch and Acetylated oxidized starch. Moreover, it is preferable that component (A) contains oxidized starch and acetylated oxidized starch. Herein, acetylated oxidized starch refers to starch that has undergone acetylation treatment and oxidation treatment, and the order of treatment does not matter.

Also, when the outer layer contains oxidized starch and acetylated oxidized starch, the content of acetylated oxidized starch in the component (A) in the noodle paste is based on the content of 1 part by mass of oxidized starch, which is determined by making the food immediately after production and storage From the viewpoint of subsequent crunchy feeling and crunchy feeling improvement, it is preferably at least 0.1 part by mass, more preferably at least 0.2 part by mass, still more preferably at least 0.3 part by mass.

Also, from the same viewpoint, the content of the acetylated oxidized starch in the component (A) in the batter is preferably 5 parts by mass or less, more preferably 3 parts by mass or less, based on 1 part by mass of oxidized starch. Still more preferably 2 parts by mass or less.

Also, when component (A) contains oxidized starch and acetylated oxidized starch, the content of the total amount of oxidized starch and acetylated oxidized starch in component (A) is preferably 10% by mass or more and 100% by mass or less. , more preferably 50% by mass to 100% by mass, more preferably 80% by mass to 100% by mass.

In addition, the noodle paste may contain solid content other than the component (A). Specific examples of solid content other than starch include sweeteners such as flour and sugar, seasonings, and the like. Preferably, the batter contains flour, more preferably low-gluten flour.

When the batter contains flour, the content of the flour in the batter is preferably at least 20% by mass, more More than 30% by mass, more preferably more than 40% by mass, more preferably more than 50% by mass, and more preferably more than 55% by mass.

In addition, from the viewpoint of improving the crispness and crunchiness of the food immediately after production and storage, the content of the flour in the batter is preferably 90% by mass or less with respect to the total solid content in the batter , more preferably less than 80% by mass, more preferably less than 70% by mass, and more preferably less than 65% by mass.

Also, when flour is contained in the batter, the mass ratio of the component (A) to the flour is preferably 0.1 or more from the viewpoint of improving the crunchiness and crunchiness of the food immediately after production and storage. , more preferably 0.2 or more, more preferably 0.4 or more. Also, from the viewpoint of stably forming an outer layer derived from batter on the outside of the food, the mass ratio of component (A) to flour is, for example, 6.0 or less, preferably 5.0 or less, more preferably 4.0 or less, more preferably 2.0 or less, It is also better below 1.5 and very good below 1.0.

In addition, the noodle slurry specifically contains water in addition to the solid content. The content of water in the noodle paste is, for example, 40% by mass or more and 80% by mass or less. Here, the content of water is the mass ratio relative to the total composition of the batter.

(step 23)

Step 23 is a step of making the batter containing the component (A) adhere to the outside of the baked dough.

(step 24)

The frying conditioning conditions in step 24 are not limited, and can be set according to the type of baked dough, for example, it is set at 140° C. to 200° C., 60 seconds to 900 seconds.

The food can be obtained through the steps of the above first and second food manufacturing methods.

The food obtained in this embodiment has an outer layer formed by adhering batter containing component (A) to the outside of the baked food or baked dough and performing frying and conditioning, so the crispness of the outer layer immediately after production and after storage and Excellent crunchiness. More specifically, according to this embodiment, the food which is excellent in the crunchy feeling and crunchy feeling after storage at room temperature can be obtained. Also, according to the present embodiment, it is possible to obtain a food having an excellent difference in texture between the softness of the baked food serving as the core and the baked dough after conditioning and the hardness of the outer layer derived from the batter.

The storage temperature at room temperature can be, for example, more than 10°C and 40°C or less.

In addition, in this embodiment, the method of imparting a crispy feeling to the outer layer of the food includes obtaining the food by the above-mentioned production method of the food.

Also, in this embodiment, the method for maintaining the crispness of the outer layer of the food includes obtaining the food by the above-mentioned manufacturing method of the food.

The food obtained by the production method of the present invention, specifically fried prepared food, includes the outer layer derived from batter provided on the outermost layer of the food.

The baked food is the core part of the obtained food in this embodiment. The baked food preferably constitutes more than 80% of the volume of the whole food, more preferably more than 90% of the volume of the whole food.

In addition, the baked food is preferably one or two or more heating treatments selected from the group consisting of baking, frying, steam heating, and microwave heating to the baked dough.

The baked dough is the core part of the food to be obtained in this embodiment. The baked dough preferably constitutes more than 80% of the volume of the whole food, more preferably more than 90% of the volume of the whole food.

In this embodiment, the outer layer from batter is arranged on the outside of baked food or baked dough. When plural outer layers are provided, the outer layer derived from the batter is provided as the outermost layer, that is, the outermost layer. The outer layer can be arranged in contact with the baked food or the baked dough, and an intermediary layer can also be set between the baked food or the baked dough. From the viewpoint of simplification of the manufacturing steps of food, it is preferable to arrange the outer layer in contact with baked food or baked dough.

In addition, the outer layer may cover the entire outside of the baked product or baked dough, or may be provided on a part of the outside of the baked product or baked dough. From the viewpoint of improving the difference in texture between the softness of the baked food or baked dough serving as the core and the hardness of the outer layer derived from the batter, it is preferable to cover the entire outside of the baked product or baked dough set up.

In addition, the average thickness of the outer layer derived from the batter is preferably more than 0 mm, more preferably 0.1 mm or more, and more preferably 0.5 mm or more. Also, from the same viewpoint, the average thickness of the outer layer derived from the batter is preferably 15 mm or less, more preferably 10 mm or less.

Here too, the thickness of the outer layer from the batter can be different on the outside of the baked goods or baked dough.

The mixing material for batter of this embodiment is used for the manufacturing method of the 1st or 2nd food of this embodiment mentioned above. Specifically, the above-mentioned component (A) and flour are contained. The total mass of the component (A) flour is preferably at least 80% by mass, more preferably at least 90% by mass, still more preferably at least 95% by mass. Moreover, the total mass of the component (A) and flour in the mix for noodle pastes is 100 mass % or less.

Furthermore, the content of the component (A) is preferably at least 10 parts by mass, more preferably at least 20 parts by mass, still more preferably at least 40 parts by mass, and more preferably at least 50 parts by mass, based on 100 parts by mass of flour, and, for example, It is not more than 600 parts by mass, preferably not more than 500 parts by mass, more preferably not more than 200 parts by mass, more preferably not more than 150 parts by mass, more preferably not more than 100 parts by mass, most preferably not more than 80 parts by mass.

[Example]

Examples of the present invention are shown below, but the gist of the present invention is not limited thereto.

(raw material)

As raw materials, the following are mainly used.

(Donuts and Donut Dough)

Frozen donut dough: "TAMAGO DONUTS" made by Ohland Foods

Fried donuts: "Bouti donuts" made by Mister Donut Thailand

(ingredient (A))

Tapioca starch: made by J-OIL MILLS Co., Ltd. (gelatinization start temperature: 64°C)

Corn starch: J-OIL MILLS Co., Ltd. (gelatinization start temperature: 79°C)

Acetylated oxidized tapioca starch: "JELCALL SP-2" manufactured by J-OIL MILLS Co., Ltd. (Starting temperature of gelatinization of raw material starch: 64°C)

Oxidized tapioca starch: oxidized starch obtained by the method described in Production Example 1 (gelatinization start temperature of raw starch: 64°C)

Acetylated tapioca starch: "ACTBODY A700" manufactured by J-OIL MILLS Co., Ltd. (Start gelatinization temperature of raw starch: 64°C)

(other)

Flour 1: Low-gluten flour "FLOWER" made by Nissin Milling Co., Ltd.

Flour 2: Low-gluten flour "All purpose flour" (Kite Brand), manufactured by United Flour Mill Public

Sugar 1: "Shangbai Sugar" made by Dainippon Meiji Sugar Co., Ltd.

Sugar 2: "Pure Refined Sugar" manufactured by Mitr-Phol

Frying oil 1: "FryUp 201" made by J-OIL MILLS Co., Ltd.

Frying oil 2: soybean oil, manufactured by Thai Vegetable Oil Public Company Limited

Here, the gelatinization initiation temperature of tapioca starch and corn starch was measured by the following method.

(Measurement method of gelatinization start temperature)

The gelatinization initiation temperature of each starch was measured with a Brabender Viscograph E type (manufactured by Brabender). Starch was added to a beaker filled with 450 mL of distilled water so that 6% of the dry matter was converted, and after stirring, the starch slurry was transferred to a metal cylindrical container attached to the device. Rotate the stirring rod (scraper type) attached to the device at 75 rotations per minute and heat the starch solution at the same time, while increasing the temperature by 1.5°C every 1 minute to measure the viscosity of the starch solution. When the viscosity of the starch solution reaches 10BU The temperature is used as the gelatinization start temperature.

(Manufacturing example 1)

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

Add cassava starch 150g and distilled water 190g and separate in separation flask, prepare dry matter conversion mass concentration and be the slurry of 38.2% by mass.

After setting the temperature of the obtained slurry to 37° C., 18.2 mL of a sodium hypochlorite aqueous solution (14.3% available chlorine concentration) was injected at once, and the available chlorine concentration was 2% by mass/g relative to the starch conversion mass.

After throwing in the aqueous sodium hypochlorite solution, a 3% by mass sodium hydroxide aqueous solution was dropped to adjust the pH to 9.9.

Thereafter, an aqueous sodium hydroxide solution was added at appropriate times, and the pH was maintained within 9.9±0.03 until the reaction was completed to obtain oxidized starch.

The end of the reaction is set to sample a part of the slurry at an appropriate time, and drop it until the saturated potassium iodide solution no longer turns purple.

After the reaction was confirmed, 3% by mass of hydrochloric acid was added to the slurry to neutralize it to pH 6, and then the oxidized starch in the slurry was washed and dehydrated.

Thereafter, drying was carried out at 40° C. for one night, pulverized and passed through a 60-mesh sieve (mesh opening 250 μm) was used as oxidized tapioca starch.

(Examples 1 to 7, Comparative Example 1)

Frozen donut dough was directly fried in frying oil 1 heated to 180°C for 2 minutes, then turned upside down and then fried for 1 minute to obtain the intermediate baked food in this example.

After frying and conditioning, let the baked food cool slightly at room temperature, attach the batter of each formula recorded in Table 1 or Table 2, and fry and condition each side at 180°C for 75 seconds each.

The texture of the obtained food from the outer layer of the batter immediately after frying and after 4 hours at room temperature (21°C) was evaluated by the average value of the scores of 4 professional sensory judges according to the following evaluation criteria, and A score of 2.1 or more was regarded as a pass.

(crisp)

5 points: very crispy

4 points: fairly crisp

3 points: crispy

2 points: slightly crispy

1 point: not crispy at all

(crunchiness)

5 points: very good crunchiness

4 points: The crunchiness is quite good

3 points: good crunchiness

2 points: slightly better crunchiness

1 point: Crunchiness is quite poor

(The taste difference between the intermediate and the outer layer)

5 points: The taste difference between the softness of the intermediate and the hardness of the outer layer is very obvious

4 points: There is a taste difference between the softness of the intermediate and the hardness of the outer layer

3 points: There is a slight taste difference between the softness of the intermediate body and the hardness of the outer layer

2 points: There is not much difference in taste between the softness of the intermediate and the hardness of the outer layer

1 point: There is no difference in taste between the softness of the intermediate and the hardness of the outer layer

The outer layer of the food of each embodiment shown in Table 1 is crispy and crunchy no matter immediately after frying or after storage at room temperature, and the difference in taste between the intermediate and the outer layer is also excellent.

When comparing each component (A), in the texture of the outer layer of the noodle batter immediately after frying and conditioning, in terms of crispness, especially oxidized tapioca starch, acetylated oxidized tapioca starch, acetylated tapioca starch and The order of corn starch is excellent, especially in the order of oxidized tapioca starch, acetylated tapioca starch, and tapioca starch in terms of crunchiness. Also, in the mouthfeel from the outer layer of batter after storage at room temperature, in terms of crispness, oxidized tapioca starch and acetylated oxidized tapioca starch are equally superior, and the second best is between acetylated tapioca starch and corn starch. In terms of crunchiness, the order of oxidized tapioca starch, acetylated oxidized tapioca starch, and corn starch is superior.

In addition, in Table 1, in almost all evaluation items, the embodiment containing oxidized tapioca starch is the most superior.

On the other hand, although the food obtained in Comparative Example 1 has a difference in mouthfeel between the intermediate body and the outer layer, the outer layer is not crispy, and the crunchiness is also poor.

The outer layer of the food of each embodiment shown in Table 2, no matter just after frying or after storage at room temperature, is all crispy and crunchy, and the difference in taste between the intermediate and the outer layer is also excellent.

Among them, the mouthfeel from the outer layer of the batter immediately after frying and conditioning is excellent in terms of crispness when oxidized tapioca starch is blended alone (Example 4), and in terms of crunchiness, it is best to use oxidized tapioca starch. The case of starch alone (Example 4) and the case of mixing oxidized tapioca starch and acetylated oxidized tapioca starch at a ratio of 1:2.33 (Example 6) were excellent.

Also, in the texture from the outer layer of the batter after storage at room temperature, regardless of the crispness and crunchiness, the oxidized tapioca starch and the acetylated oxidized tapioca starch were mixed at a ratio of 1:1. (Example 7) was the most excellent, and further superior aging resistance was confirmed.

(Embodiment 8)

Use the frozen donut dough as an intermediate, add the batter of the recipes listed in Table 3 to it, fry it at 180°C for 2 minutes in frying oil 1, turn it over and fry it for 1 minute .

The texture of the obtained food from the outer layer of the batter immediately after frying and after 4 hours at room temperature (21°C) was evaluated by the average value of the scores of 4 professional sensory judges according to the following evaluation criteria, and A score of 2.1 or more was regarded as a pass.

The outer layer of the food in Example 8 shown in Table 3 is crispy and crunchy no matter immediately after frying or after storage at room temperature, and the difference in taste between the intermediate and the outer layer is also excellent.

(Example 9~11)

The food of this example was obtained by using fried doughnuts as an intermediate, attaching the batter of the formulas of each example listed in Table 4, and frying them with frying oil 2 at 170-180°C for 140 seconds.

After 70 seconds from the start of frying, turn it upside down once, and perform frying and conditioning on both sides for 70 seconds each.

With regard to the texture of the obtained food from the outer layer of the batter immediately after frying and conditioning at 27°C for 4 hours, 4 professional sensory judges evaluated according to the above evaluation criteria, calculated the average value of each score, and A score of 2.1 or higher was considered a pass.

The outer layer of the food of each embodiment shown in Table 4, no matter just after frying or after storage at room temperature, is all crispy and crunchy, and the difference in taste between the intermediate and the outer layer is also excellent. Among them, the food of Example 11 with the batter mixed with oxidized tapioca starch and acetylated oxidized tapioca starch in a ratio of 1:1 is the crispy feeling from the outer layer of the batter after storage at room temperature and All were excellent in crunchiness, and further superior aging resistance was confirmed.

(Example 12~16)

Commercially available baked food was used as an intermediate, and the batter of the formulas of each example recorded in Table 5 was attached to it, and the food of this example was obtained by frying and conditioning at 180°C for 150 seconds in frying oil 2.

As baked goods, the following are used.

(baked goods)

Pancake: Manneken Belgian Pancake (sold by ROSEN Co., Ltd.)

Baumkuchen: Moist and fluffy Baumkuchen (sold by ION Co., Ltd.)

Honey cake: Kasutera (sold by ION Co., Ltd.)

Steamed cake: Hokkaido cheese steamed cake (manufactured by Yamazaki Baking Co., Ltd.)

Bread: Daily Table Cream Roll Bun (sold by ION Co., Ltd.)

For the taste of the obtained food immediately after frying and conditioning and after 4 hours at 25°C, the outer layer of the batter was evaluated by 3 professional sensory judges according to the above evaluation criteria, and the average value of each score was calculated, and 2.1 A score above is considered qualified.

The outer layer of the food of each embodiment shown in Table 5 is crispy and crunchy, no matter immediately after frying or after storage at room temperature, and the difference in taste between the intermediate and the outer layer is also excellent. Also, when baked confectionery such as pancakes, baumkuchens, and honey cakes are used as food in the inner layer, the difference in texture between the inner layer and the outer layer is also excellent. Also, even if steamed cake or bread is used as the intermediate, the taste difference between the inner layer and the outer layer is still better.

(Example 17~19)

Commercially available baked food was used as an intermediate, and the batter of the formulas of each example recorded in Table 6 was attached to it, and the food of this example was obtained by frying and conditioning at 180°C for 150 seconds in frying oil 2.

As baked goods, the following are used. In addition, as the component (A), the following were used in addition to the above.

(baked goods)

Sponge cake: (Remove the cream from Yamazaki Baking Co., Ltd. "Strawberry Special" and cut it into 3cm×3cm×3.5cm)

(ingredient (A))

Phosphoric acid cross-linked tapioca starch: "ACTBODY TP-1" manufactured by J-OIL MILLS Co., Ltd. (Start gelatinization temperature of raw starch: 64°C)

For the taste of the obtained food immediately after frying and conditioning and after 4 hours at 25°C, the outer layer of the batter was evaluated by 3 professional sensory judges according to the above evaluation criteria, and the average value of each score was calculated, and 2.1 A score of above is considered qualified.

As shown in Table 6, the outer layer of the food of each embodiment with the sponge cake as the inner layer, no matter just after frying or after storage at room temperature, it is crispy and crunchy, and the taste difference between the intermediate and the outer layer is also the same. superior.

Even with the use of phosphoric acid crosslinked starch as ingredient (A), better food products were obtained. As in Example 18, when the mass ratio of component (A) to flour is 2.1, food with a better outer layer texture can be obtained no matter immediately after frying or after storage at room temperature. Furthermore, in the case where ingredient (A) is contained but flour is not included, a better food product can still be obtained.

(Manufacturing Example 1 of Mixture for Noodle Paste)

Mix 200g of tapioca starch with 800g of flour 1 to make a mixture for batter.

(Manufacturing Example 2 of Mixture for Noodle Paste)

Mix 240 g of acetylated oxidized tapioca starch, 160 g of oxidized tapioca starch, and 600 g of flour 1 to prepare a mixture for batter.

(Manufacturing Example 3 of Mixture for Noodle Paste)

110 g of acetylated tapioca starch, 1.2 g of sugar 1, and 88.8 g of flour 1 were mixed to prepare a mixture for noodle paste.

This application claims priority based on Japanese application Japanese Patent Application No. 2018-015566 filed on January 31, 2018, and all disclosures thereof are incorporated herein by reference.

Claims (19)

A method for producing food, comprising: a step of preparing baked food; a step of adding flour and the following component (A) to prepare batter; component (A): selected from the group consisting of unmodified starch and modified starch One or two kinds; the step of attaching the above-mentioned batter to the outside of the above-mentioned baked food; and the step of frying the above-mentioned baked food with the above-mentioned batter attached to form the outer layer from the above-mentioned batter; the raw material of the above-mentioned modified starch The starch and the above-mentioned unmodified starch are tapioca starch; in the above-mentioned noodle paste, the mass ratio of the above-mentioned component (A) to the above-mentioned flour is not less than 0.1 and not more than 6.0; the above-mentioned outer layer is the outermost layer. The method for producing food according to Claim 1, wherein the gelatinization start temperature of the raw starch of the modified starch and the unmodified starch is 50°C or higher and 83°C or lower. The method for producing food according to claim 1 or 2, wherein the modified starch is one or two or more types selected from the group consisting of oxidized starch, acetylated starch, and acetylated oxidized starch. The method for producing food according to claim 1 or 2, wherein the above-mentioned component (A) contains oxidized starch and acetylated oxidized starch. The method for producing food according to claim 4, wherein the content of the acetylated oxidized starch in the component (A) is 0.1 to 5 parts by mass relative to 1 part by mass of the oxidized starch. The food manufacturing method as claimed in claim 1 or 2, wherein the above-mentioned steps of preparing the baked food include: Baked dough is selected from one or more conditioning steps of the group consisting of firing, frying conditioning, steam heating and microwave heating. The food manufacturing method according to claim 1 or 2, wherein the baked food is one selected from the group consisting of donuts, bread, baked snacks, and steamed snacks. A method for producing food, comprising: a step of preparing baked dough; a step of adding flour and the following component (A) to prepare batter; component (A): selected from the group consisting of unmodified starch and modified starch One or two kinds; the step of attaching the above-mentioned batter to the outside of the above-mentioned baked dough; and the step of frying the above-mentioned baked dough to which the above-mentioned batter is attached to form the outer layer from the above-mentioned batter; the raw material of the above-mentioned modified starch The starch and the above-mentioned unmodified starch are tapioca starch; in the above-mentioned noodle paste, the mass ratio of the above-mentioned component (A) to the above-mentioned flour is not less than 0.1 and not more than 6.0; the above-mentioned outer layer is the outermost layer. The method for producing food according to claim 8, wherein the gelatinization start temperature of the raw starch of the modified starch and the unmodified starch is 50°C or higher and 83°C or lower. The method for producing food according to claim 8 or 9, wherein the modified starch is one or more selected from the group consisting of oxidized starch, acetylated starch, and acetylated oxidized starch. The method for producing food according to claim 8 or 9, wherein the above-mentioned component (A) contains oxidized starch and acetylated oxidized starch. The method for producing food according to claim 11, wherein, in the above-mentioned component (A), the content of the above-mentioned acetylated oxidized starch is 0.1 wt. More than 5 parts by mass and less than 5 parts by mass. The food manufacturing method according to claim 8 or 9, wherein the baked dough is one selected from the group consisting of dough for donuts, dough for bread, and dough for baked confectionery. A method for imparting a crispy feeling to the outer layer of a food, comprising obtaining the above-mentioned food by the food manufacturing method according to any one of claims 1 to 13. A method for maintaining the crispness of the outer layer of a food, which comprises obtaining the above-mentioned food by the food manufacturing method in any one of claims 1 to 13. A method for improving the difference in taste, which includes obtaining the above-mentioned food through the manufacturing method of the food described in any one of claims 1 to 13, improving the softness of the baked food or baked dough that becomes the core of the above-mentioned food, and the food obtained from The texture difference of the hardness of the outer layer of batter. A mixture for noodle paste, which is used in the food manufacturing method according to any one of claims 1 to 13. The noodle mixture according to claim 17, wherein the total mass of the above-mentioned component (A) and the above-mentioned flour is 80% by mass or more with respect to the whole of the noodle mixture. The noodle mixture according to claim 17 or 18, wherein the content of the component (A) is 10 parts by mass or more and 500 parts by mass or less with respect to 100 parts by mass of the flour.