JP4838390B1 - Deep-fried clothes - Google Patents

Abstract

[Problem] To provide a fried food material capable of forming a fried food having an excellent texture of clothing and a good succulent feeling of ingredients.
SOLUTION: The fried food material is made to contain the acetylated tapioca starch that has been processed with fats and oils by subjecting the acetylated tapioca starch obtained by acetylating tapioca starch with vinyl acetate. The oil- and fat-processed acetylated tapioca starch preferably has an acetyl group content of 0.2 to 1% by mass and a breakdown value of 200 BU or less.
[Selection figure] None

Description

  The present invention relates to a fried food material that is excellent in the texture of clothing and can form a fried food that maintains the juicy feeling of the ingredients.

  Deep-fried foods such as deep-fried chicken, tempura, and fried foods that have a crispy taste (crispy feeling) and that maintain the juiciness of the ingredients are preferred.

  Many patent applications have been filed so far to improve the texture of fried food clothing. For example, Patent Document 1 below discloses a clothing composition for tempura, fried chicken or fritters, characterized by containing oxidized starch and waxy starch.

  Patent Document 2 below discloses a fried food material characterized by containing 20% by weight or more of a crosslinked starch having a degree of swelling of 4 to 15 and a solubility of 10% by weight or less. .

Japanese Patent No. 3153427 JP-A-9-215478

  However, even in the above-mentioned Patent Documents 1 and 2, the effect of improving both the texture of the fried clothes and the juicy feeling of the ingredients has not been sufficient.

  Accordingly, an object of the present invention is to provide a fried food material that is excellent in the texture of clothing and can form a fried food with a good juicy feeling.

The inventors of the present invention have intensively studied to achieve the above object and have completed the present invention. That is, the present invention is a fried food material containing a fat-processed acetylated tapioca starch obtained by subjecting an acetylated tapioca starch obtained by acetylating tapioca starch with vinyl acetate to an oil-and-fat process, The processed acetylated tapioca starch has an acetyl group content of 0.2 to 1% by mass, and the aqueous suspension having a starch concentration of 6% by mass in terms of dry matter is stirred at 50 ° C. to 95 ° C. When a continuous warming state up to 30 ° C. is applied for 30 minutes and the mixture is further maintained at 95 ° C. for 30 minutes, the bottom viscosity after maintaining at 95 ° C. for 30 minutes is subtracted from the peak viscosity of the starch suspension. Furthermore, the present invention provides a fried food material characterized by having a breakdown value of 200 BU or less . In addition, acetylated tapioca starch obtained by acetylating tapioca starch with vinyl acetate is subjected to oil and fat processing, and contains fat and oil-processed acetylated tapioca starch having a heat swelling degree of 20 to 40 times. A fried food material is provided.

In the present invention, the oil- and fat-processed acetylated tapioca starch preferably contains 0.02 to 0.5 mass% of a fat or a mixture of fat and oil and an emulsifier.

  Furthermore, it is preferable to contain 5 to 60% by mass of the acetylated tapioca starch processed with oil and fat in terms of dry matter.

  Furthermore, it is preferable that it is used for the batter and dusting of fried food.

  Furthermore, the oil- and fat-processed acetylated tapioca starch is preferably subjected to a treatment for adjusting the pH to less than 5 after addition or reaction when the tapioca starch is acetylated with vinyl acetate.

  According to the fried food material of the present invention, it is possible to provide a fried food material that can form a fried food that is excellent in the texture of clothing and that has a good juicy feeling. Moreover, when it is prepared into a batter or a dust for fried foods, it has excellent binding properties.

It is a graph which shows an example of the temperature-starch viscosity curve (amylogram) for calculating | requiring the breakdown value of starch.

  The dressing material for deep-fried food of the present invention is characterized by containing acetylated tapioca starch that has been processed with fats and oils, by subjecting acetylated tapioca starch obtained by acetylating tapioca starch with vinyl acetate.

  The acetylated tapioca starch used in the present invention can be obtained, for example, by the following method.

  After adding water to tapioca starch used as a raw material to prepare a slurry having a concentration of 30 to 45% by mass, preferably 38 to 42% by mass, an alkali agent such as sodium hydroxide, calcium hydroxide, sodium carbonate, etc. Is added to the starch slurry to adjust the pH to 8-11, preferably pH 9.5 to 10.5. Subsequently, after adding 0.5-3 mass% of vinyl acetate with respect to the starch, the temperature of the starch slurry is kept at 10 to 45 ° C, preferably 20 to 40 ° C, and more preferably 25 to 35 ° C. The reaction is performed for 120 minutes, preferably 20 to 60 minutes. Thereafter, for example, an acid such as hydrochloric acid is added to neutralize the starch slurry to a pH of less than 5, preferably to pH 2 to 4.5, more preferably to pH 2.5 to 4. The starch slurry subjected to the above treatment is washed with water, dehydrated, dried and packaged. Furthermore, in the process from the neutralization to packaging, the starch may be readjusted to a desired pH by adding a pH adjuster.

  The dressing material for deep-fried food of this invention contains the fat-and-oil processed starch formed by giving fats and oils processing to the said acetylated tapioca starch. For example, the above-mentioned oil- and fat-processed starch used in the present invention can be obtained by adding and mixing 0.02 to 0.5% by mass of an oil or fat and a mixture of an oil and an emulsifier with respect to acetylated tapioca starch. When adding fats or oils or a mixture of fats and emulsifiers to the starch, the starch may be before drying after being washed with water or after drying in the production process of the acetylated tapioca starch. Moreover, when adding fats and oils or the mixture of fats and oils and emulsifiers to starch, you may adjust to desired pH by adding alkaline agents, such as sodium hydroxide, calcium hydroxide, and sodium carbonate.

  Thus, the oil- and fat-processed acetylated tapioca starch of the present invention can be obtained. If necessary, physical treatment such as acid treatment, alkali treatment, pregelatinization, bleaching treatment, enzyme treatment, heat treatment, wet heat treatment, and fine pulverization treatment can be performed. A combination of processing can be applied. When combined with these processes, it may be incorporated into any part of the manufacturing process of the above-mentioned acetylated tapioca starch processed with fats and oils. Moreover, you may manufacture the acetylated tapioca starch by which the fats and oils of this invention were processed using the starch which gave these processes as a raw material.

  Moreover, the kind and production center of tapioca starch used as a raw material in this invention are not specifically limited.

  In addition, as shown in the examples described later, the above-mentioned acetylated tapioca starch processed with fat is substantially acetic acid without using any of acetic anhydride, adipic acid, phosphorus oxychloride, and sodium trimetaphosphate as an esterifying agent. It is preferable that the resin is acetylated using only vinyl and subjected to oil and fat processing. Further, when acetylating tapioca starch with vinyl acetate, an acid such as hydrochloric acid, for example, is added after the addition or reaction, and the pH is less than 5, preferably pH 2 to 4.5, more preferably pH 2.5 to 4. It is preferable to adjust to. Although details of the mechanism are unknown by this treatment, swelling of starch granules can be suppressed. The effect of this treatment is more efficient as the amount of vinyl acetate added increases.

In the first aspect of the present invention , the oil- and fat-processed acetylated tapioca starch has an acetyl group content of 0.2 to 1.0% by mass , and the starch concentration is 6% by mass in terms of dry matter. When the aqueous suspension obtained was continuously stirred from 50 ° C. to 95 ° C. over 30 minutes and further maintained at 95 ° C. for 30 minutes, the peak viscosity of the starch suspension The breakdown value after subtracting the bottom viscosity after holding at 95 ° C. for 30 minutes is 200 BU or less. More preferably, the acetyl group content is 0.3 to 0.8% by mass, and the breakdown value is 100 BU or less.

  The breakdown value refers to a continuous heating state from 50 ° C. to 95 ° C. over 30 minutes while stirring an aqueous suspension in which the starch concentration is 6% by mass in terms of dry matter. Furthermore, in the temperature-starch viscosity curve (amylogram) obtained when held at 95 ° C. for 30 minutes, it means a value obtained by subtracting the bottom viscosity after holding at 95 ° C. for 30 minutes from the peak viscosity of the starch suspension. . FIG. 1 specifically illustrates a temperature-starch viscosity curve (amylogram) for obtaining a breakdown value. When a solid line amylogram is obtained in the figure, the breakdown value is the value of the viscosity difference indicated by A in the figure. When a dotted amylogram in the figure is obtained, the breakdown value is the value of the viscosity difference indicated by B in the figure.

  The acetyl group content can be determined by the following method.

  A starch sample (5.0 g) is accurately weighed and suspended in 50 ml of water, a few drops of phenolphthalein test solution are added, and 0.1 mol / l sodium hydroxide solution is added dropwise until the solution turns slightly red, then 0.45 mol / l. Add exactly 25 ml of sodium hydroxide solution, cap and shake vigorously for 30 minutes, taking care that the temperature does not exceed 30 ° C. Titrate excess sodium hydroxide with 0.2 mol / l hydrochloric acid. The end point is when the slight red color of the liquid disappears. Separately, perform a blank test to correct. A free acetyl group content is calculated | required by following formula (1), and also dry matter conversion is performed.

Acetyl group content (%) = (ef) × n × 0.043 × 100 / w (1)
In the above formula (1), e: blank test titration (ml), f: sample titration (ml), n: titer of 0.2 mol / l hydrochloric acid, w: dry sample weight (g) .

In a second aspect of the present invention, the oil processed acetylated tapioca starch, heating degree of swelling is of 20 to 40 times. Virtuous Mashiku that the heating degree of swelling is 25 to 35 times, it Gayo more preferable 30 to 35 times.

  The heat swelling degree of starch means a value determined by the following method.

  A starch sample having a dry matter weight of 1.0 g is dispersed in 100 ml of water, heated for 30 minutes with occasional stirring in boiling water, and then cooled to 30 ° C. Next, this glue solution is centrifuged (3000 rpm, 10 minutes) to be divided into a glue layer and a supernatant layer, and the weight of the glue layer is measured and this is designated as A. Next, after the weight-measured glue layer was dried at 105 ° C., the weight was measured and designated as B, and the value of A / B was defined as the degree of heating swelling (times).

  The oil- and fat-processed acetylated tapioca starch preferably contains 0.02 to 0.5% by mass of the oil and fat or a mixture of an oil and fat and an emulsifier for the oil and fat processing. The oil or fat or a mixture of oil and emulsifier is more preferably 0.2 to 0.4% by mass.

  The fats and oils used in the present invention and the fats and oils used in the mixture of fats and oils and emulsifiers mean fats and oils, conditioned oils, and mixtures thereof that are recognized as edible. For example, linseed oil, sesame oil, walnut oil, safflower oil, grape oil, soybean oil, sunflower oil, corn oil, cottonseed oil, sesame oil, rapeseed oil, peanut oil, olive oil, palm oil, palm oil, beef tallow, lard, Examples thereof include chicken oil, sheep oil, whale oil, fish oil, processed oils such as fractionated oils and transesterified oils. Examples of the emulsifier used in the mixture of fats and oils 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, and lecithin.

  It is preferable that the dressing material for deep-fried food of this invention contains 5-60 mass% of acetylated tapioca starch by which the said fats and oils were processed in dry matter conversion. The content is more preferably 20 to 50% by mass, and even more preferably 30 to 40% by mass. In addition, for example, when preparing a fried food material by blending the above-mentioned oil- and fat-processed acetylated tapioca starch with wheat flour, the mass ratio of the above-mentioned oil-and-fat processed acetylated tapioca starch and wheat flour is from 2: 7 to 5 : 4 is preferable, and 1: 2 to 4: 5 is more preferable.

  In addition to the above-mentioned acetylated tapioca starch and wheat flour that have been processed with fats and oils, materials used in ordinary fried food clothing can be used for the fried food clothing of the present invention. Specifically, corn flour, rice flour and other shell powder, tamarind seed gum, xanthan gum, guar gum, carrageenan and other natural gums, baking powder, sodium bicarbonate and other swelling agents, soy flour, egg white, egg yolk, casein and other proteins, and starch decomposition Products, dextrins such as reduced starch degradation products, soybean oil, margarine, powdered oils and fats, processed fats and oils, lecithin, emulsifiers such as sugar ester, β-carotene, dyes such as Enchi yellow, mirin, soy sauce, sodium glutamate, Nucleic acid-based seasonings, seasonings such as spices, vitamin E, salt, spices and the like can be mentioned, and these can be used as needed.

  In addition, it is preferable that it is 80-90 mass% in conversion of a dry matter, and, as for the content of the said oil-and-fat processed acetylated tapioca starch and wheat flour in the fried food clothing, it is more preferable that it is 85-88 mass%.

  The fried food material of the present invention can be used, for example, as fried powder, tempura powder, fritter powder, or batter mix powder for frying. Among these, it is particularly suitable as a deep-fried powder or tempura powder.

  When used as a deep-fried fried powder, it can be used as a type of fried powder that is sprinkled on ingredients, but it can also be used as a deep-fried fried type where the powder is melted in water and a sticky batter is attached. It is more suitable as a mixed powder for tempura. It is preferable that the amount of water added when fried with a batter liquid is 90 to 150 parts by weight of water with respect to 100 parts by weight of the fried food material.

  When using it as a tempura powder, add the appropriate amount of water and eggs as necessary to the dressing for deep-fried food of the present invention, and prepare a batter liquid adjusted to an appropriate viscosity. The batter liquid may be attached and oiled. The amount of water added when preparing the batter solution for tempura is preferably 100 to 150 parts by mass of water with respect to 100 parts by mass of the fried food material.

  When using it as fritter powder, add the appropriate amount of water and eggs as necessary to the dressing for fried food of the present invention, and create a batter liquid adjusted to an appropriate viscosity. The batter liquid may be attached and oiled. The amount of water added when preparing the batter liquid for fritter powder is preferably 100 to 150 parts by mass of water with respect to 100 parts by mass of the fried food material.

  When using as a batter mix powder for frying, to the dressing material for fried foods of the present invention, an appropriate amount of water and, if necessary, eggs and the like are added and mixed to create a batter liquid adjusted to an appropriate viscosity, The batter liquid may be attached to the ingredients, and bread crumbs may be further attached, and oiled. It is preferable that the amount of water added when preparing the batter for frying is 100 to 500 parts by mass of water with respect to 100 parts by mass of the fried food material.

  The fried food material of the present invention is applied to refrigerated or frozen fried foods that are refrigerated or frozen after being oiled as described above and reheated in an oven or microwave oven. In that case, it is possible to bring about the effect that the texture of the clothes and the succulent feeling of the implement after reheating can be kept good.

  In addition, the fried food material of the present invention has little change over time in the texture of the clothes and the juicy feeling of the ingredients, and after being cooked, it is sold in line at the store or stored in a hot vendor at a convenience store. In many cases, however, even when the consumer eats after a period of time after oiling, a good texture of clothing and a juicy feeling of ingredients can be imparted.

  Hereinafter, the present invention will be described in detail with reference to examples. However, the present invention is not limited to the following examples.

[Preparation of modified starch]
(Sample 1)
Water was added to 300 g of raw tapioca (weight of dried product) to prepare a starch slurry having a concentration of 40%, and adjusted to 30 ° C. After adding sodium carbonate to this starch slurry to adjust to pH 10, stirring was maintained for 30 minutes after adding 1.6% by mass of vinyl acetate with respect to the dry product weight of starch. Furthermore, the reaction of acetylation was completed by adjusting the pH to 3 using 9% hydrochloric acid, dehydrated through a 250 mesh sieve, and further dehydrated by adding 2 L of water. After adding and mixing 0.3% by mass of fat (a mixture of sesame oil and glycerin fatty acid ester) and a pH adjuster to this dehydrated product with respect to the dry product weight of starch, the mixture is dried with a shelf dryer. By doing so, an acetylated tapioca starch processed with fats and oils was obtained.

(Sample 2)
After preparing and preparing 30% moisture wet cake by adding and mixing water to 300g of eclipse MT-01HL (Nippon Shokuhin Kako Co., Ltd., acetylated tapioca starch acetylated with acetic anhydride) After adding and mixing 0.3% by mass of fat and oil (mixture of egoma oil and glycerin fatty acid ester) with respect to the dry substance weight of starch, the mixture was dried with a shelf dryer, and the fat was processed. Acetylated tapioca starch was obtained.

(Sample 3)
Using TAS-202 (manufactured by Asia Modified Star Co., Ltd., acetylated adipic acid-crosslinked tapioca starch), an oil-processed acetylated adipic acid-crosslinked tapioca starch is obtained by the same treatment as sample 2. It was.

(Sample 4)
Water was added to 300 g of raw tapioca (weight of dried product) to prepare a starch slurry having a concentration of 40%, and adjusted to 30 ° C. To this starch slurry, 0.5% by mass of calcium chloride is added to the dry weight of the starch, then 3% sodium hydroxide is added to adjust the pH to 11, and then the starch slurry is adjusted to a pH of 0.1. Stirring was maintained for 60 minutes after adding 06% by weight of sodium trimetaphosphate. Furthermore, the reaction of phosphoric acid crosslinking was completed by adjusting the pH to 7 using 9% hydrochloric acid, and then adjusted to pH 10 by adding sodium carbonate, and then 1.6% by mass of acetic acid with respect to the dry weight of starch. Stirring was maintained for 30 minutes after the vinyl was added. Furthermore, the acetylation reaction was completed by adjusting the pH to 5 using 9% hydrochloric acid. Thereafter, the same treatment as that of Sample 1 was performed to obtain an acetylated phosphate-crosslinked tapioca starch that had been processed with fats and oils.

(Sample 5)
Water was added to 300 g of raw tapioca (weight of dried product) to prepare a starch slurry having a concentration of 40%, and adjusted to 30 ° C. After adding 1.0 mass% sodium sulfate to this starch slurry with respect to the dry substance weight of starch, and then adjusting to pH 11 by adding 3% sodium hydroxide, the starch slurry was adjusted to a pH of 0.1. Stirring was maintained for 60 minutes after the addition of 02 mass% phosphorus oxychloride. Thereafter, the same treatment as in Sample 4 was performed to obtain an acetylated phosphate-crosslinked tapioca starch that had been processed with oil and fat.

(Sample 6)
Except for the addition rate of phosphorus oxychloride being 0.025% by mass, the same treatment as in Sample 5 was performed to obtain an acetylated phosphoric acid crosslinked tapioca starch processed into an oil and fat.

(Sample 7)
Except that the reaction of acetylation was completed by adjusting the pH to 4 using 9% hydrochloric acid, the same treatment as in Sample 1 was performed to obtain an acetylated tapioca starch that had been processed with oil.

(Sample 8)
Except that the reaction of acetylation was completed by adjusting the pH to 5 using 9% hydrochloric acid, the same treatment as in Sample 1 was performed to obtain an acetylated tapioca starch that had been processed with fats and oils.

(Sample 9)
Except for the addition rate of vinyl acetate being 0.3% by mass, the same treatment as in Sample 1 was performed to obtain an acetylated tapioca starch that had been processed with oil and fat.

(Sample 10)
Except that the addition rate of vinyl acetate was changed to 0.5% by mass, the same treatment as in Sample 1 was performed to obtain an acetylated tapioca starch that had been processed with oil and fat.

(Sample 11)
Except for the addition rate of vinyl acetate being 2.5% by mass, the same treatment as in Sample 1 was performed to obtain an acetylated tapioca starch that had been processed with oil and fat.

(Sample 12)
Except for the addition rate of vinyl acetate being 3% by mass, the same treatment as in Sample 1 was performed to obtain an acetylated tapioca starch that had been processed with oil and fat.

(Sample 13)
Except that the reaction of acetylation was completed by adjusting the pH to 2.5 using 9% hydrochloric acid, the same treatment as in Sample 1 was performed to obtain acetylated tapioca starch that had been processed with fats and oils.

(Sample 14)
Except that the reaction of acetylation was completed by adjusting the pH to 3.5 using 9% hydrochloric acid, the same treatment as in Sample 1 was performed to obtain acetylated tapioca starch that had been processed with fats and oils.

(Sample 15)
Except that the addition ratio of fats and oils (a mixture of egoma oil and glycerin fatty acid ester) was 0.01% by mass, the same treatment as in Sample 1 was performed to obtain acetylated tapioca starch that had been processed with fats and oils.

(Sample 16)
Except that the addition rate of fats and oils (a mixture of egoma oil and glycerin fatty acid ester) was set to 0.02% by mass, the same treatment as in Sample 1 was performed to obtain acetylated tapioca starch that had been processed with fats and oils.

(Sample 17)
Except that the addition rate of fats and oils (a mixture of egoma oil and glycerin fatty acid ester) was 0.5% by mass, the same treatment as in Sample 1 was performed to obtain acetylated tapioca starch that had been processed with fats and oils.

(Sample 18)
Except that the addition ratio of fats and oils (a mixture of egoma oil and glycerin fatty acid ester) was 0.6% by mass, the same treatment as in Sample 1 was performed to obtain fat-treated acetylated tapioca starch.

  The characteristics are summarized in Table 1 below. By adjusting the pH at which the acetylation reaction using vinyl acetate is completed from the breakdown values and heating swelling degrees of Sample 1, Sample 7, Sample 8, Sample 13, and Sample 14 shown in Table 1, breakdown is achieved. It was confirmed that the value and the degree of heating swelling can be controlled. That is, by lowering the pH after the addition of vinyl acetate, the swelling of starch granules can be suppressed without performing a crosslinking treatment such as phosphoric acid crosslinking or acetylated adipic acid crosslinking.

[Test Example 1] (Preparation of fried chicken)
A fried chicken batter having the composition shown in Table 2 below was prepared, and the fried chicken evaluated below was prepared using the batter. That is, using any of the processed starches of Samples 1 to 18 shown in Table 1 above, a batter for fried chicken is prepared with the other ingredients together with the ingredients in Table 2 below, and the pickle liquid is used as an ingredient in the batter. The soaked chicken breast was soaked, a batter solution was adhered, and oiled in 175 ° C. corn oil for 4 minutes to obtain fried chicken.

[Evaluation 1]
As the processed starch to be included in the fried food material, select samples 1-6 above, and evaluate the juiciness of the ingredients when preparing chicken fried, the texture of clothes, and the binding properties when used as batter did. The evaluation of the succulent feeling of the ingredients is based on the criteria of ◎: very juicy, ○: juicy, △: very crisp, ×: very crisp, and the texture of clothes is ◎: very crisp Well, crispy and crispy texture, ○: crisp and relatively crisp texture, △: crisp and slightly crisp, ×: crisp and wet texture The evaluation of the binding property was performed on the basis of ◎: good binding property, ○: slightly good binding property, △: slightly bad binding property, ×: poor binding property, and for each evaluation item, Expressed by the average evaluation of 10 panelists.

  As shown in Table 3, in Sample 1 in which tapioca starch was acetylated with vinyl acetate, favorable evaluation was obtained in all of the succulent feeling of the ingredients, the texture of the clothes, and the binding property when battered. In particular, the succulent texture of the ingredients was obtained, and the crisp texture of the clothes was obtained.

  On the other hand, Sample 2 obtained by acetylating tapioca starch with acetic anhydride had a very crisp and wet texture and was inferior to Sample 1. Sample 3 in which tapioca starch was subjected to acetylated adipic acid crosslinking with acetic anhydride and adipic acid, and sample 4 in which tapioca starch was subjected to phosphoric acid crosslinking with sodium trimetaphosphate and further acetylated with vinyl acetate were used in juicy ingredients. The feeling was inferior to that of Sample 1. Sample 5 and sample 6 in which tapioca starch was subjected to phosphoric acid crosslinking with phosphorus oxychloride and further acetylated with vinyl acetate were inferior to sample 1 in the succulent feeling of the ingredients and the texture of the clothes.

  Therefore, when improving the characteristics of fried food material by adding tapioca starch to the fried food material, vinyl acetate is used as an esterifying agent for acetylating tapioca starch, and adipic acid, sodium trimetaphosphate and oxy It was confirmed that it is preferable to use a material that has not been crosslinked by a crosslinking agent selected from phosphorus chloride.

[Evaluation 2]
As the processed starch to be included in the fried food material, select the above samples 1, 7-12, the juicy feeling of the ingredients when preparing chicken fried, the texture of clothes, the binding properties when battered Evaluation was performed in the same manner as in Evaluation 1 above.

  As shown in Table 4, Sample 9 having an acetyl group content of 0.1% by mass had no succulent feeling and had a papasa texture. Moreover, in the sample 12 with an acetyl group content of 1.1% by mass, the garment has a texture of papasa. Further, sample 8 having an acetyl group content of 0.6% by mass as in sample 1 but having a breakdown value of 410 BU also had a poor texture and a wet texture. On the other hand, the other samples having an acetyl group content of 0.2, 0.6, or 0.9% by mass and having breakdown values of 0, 20, 60, and 190 BU are generally evaluated well. Met.

[Evaluation 3]
As the processed starch to be included in the fried food material, the above samples 1, 7, 8, 13, and 14 are selected, and the texture of the clothes when the chicken fried is prepared, the juicy feeling of the ingredients, and the batter The binding property was evaluated in the same manner as in Evaluation 1 above.

  As shown in Table 5, Sample 13 having a degree of heat swelling of 17.3 times did not have a juicy feeling and had a texture of papasa. Moreover, in the sample 8 whose heating swelling degree is 42.3 times, the texture of the clothes is very crisp and wet. On the other hand, the other samples having a degree of heat swelling of 21.1, 30.8, or 38.9 times were generally good in evaluation.

[Evaluation 4]
As the processed starch to be included in the fried food material, the above samples 1, 15 to 18 are selected, and the texture of the clothes when fried chicken is prepared, the juicy feeling of the ingredients, and the binding properties when battered Evaluation was performed in the same manner as in Evaluation 1 above.

  As shown in Table 6, in Sample 15 in which the amount of fats and oils added was 0.01% by mass with respect to acetylated tapioca starch, the ingredients had no succulent feeling and had a papasa texture. Also, the batter's binding was poor. On the other hand, in the sample 18 in which the amount of addition of fats and oils was 0.6% by mass with respect to the acetylated tapioca starch, the clothes became the texture of papasa. On the other hand, evaluation was generally good about the other sample whose addition amount of fats and oils is 0.02, 0.3, or 0.5 mass% with respect to acetylated tapioca starch.

[Test Example 2] (Preparation of fried chicken)
As the processed starch to be contained in the fried food material, the sample 14 is selected, and the blending ratio in the batter is changed to 3, 5, 25, 50, 60, 70 mass% in terms of dry matter, and the blending ratio is changed to these blending ratios. The mixing ratio of the corresponding flour was changed to 87, 85, 65, 40, 30, and 20% by mass, respectively, and the other raw materials were prepared in the above-mentioned Table 2 to prepare a fried batter. Using the batter, the chicken was fried in the same manner as in Test Example 1 above.

[Evaluation 5]
The chicken fried chicken prepared as described above was evaluated in the same manner as in Evaluation 1 above for the texture of the clothes, the juiciness of the ingredients, and the batter.

  As shown in Table 7, when the blending amount of Sample 14 which is acetylated tapioca starch was 3% by mass in terms of dry matter, the ingredients had no succulent feeling and had a papasa texture. Also, the batter was poor in terms of binding. On the other hand, when the blending amount was 70% by mass in terms of dry matter, the texture of the clothes was very crisp and wet. On the other hand, when the blending amount was 5, 25, 50, 60 mass% in terms of dry matter, the evaluation was generally good.

Claims (7)

An acetylated tapioca starch obtained by acetylating tapioca starch with vinyl acetate, an oil and fat processed, and an oily and fat-processed acetylated tapioca starch ,
The fat and oil-processed acetylated tapioca starch has an acetyl group content of 0.2 to 1% by mass, and the concentration of the starch is 6% by mass in terms of dry matter while stirring an aqueous suspension from 50 ° C. The bottom viscosity after holding at 95 ° C. for 30 minutes from the peak viscosity of the starch suspension when continuously warmed to 95 ° C. over 30 minutes and further held at 95 ° C. for 30 minutes A fried food material characterized by having a breakdown value less than 200 BU . A deep-fried food comprising acetylated tapioca starch obtained by subjecting acetylated tapioca starch obtained by acetylating tapioca starch with vinyl acetate to oil and fat processing and having a heat swelling degree of 20 to 40 times and processed to fat and oil. Clothing material. The oil processed acetylated tapioca starch, frying batter material according to claim 1 Symbol placement heating degree of swelling is 20 to 40 times.   The acetylated tapioca starch processed with fats and oils is a dressing material for deep-fried food according to any one of claims 1 to 3, containing 0.02 to 0.5% by mass of a fat or a mixture of fats and oils and an emulsifier.   The fried food clothing according to any one of claims 1 to 4, wherein the fat and oil-processed acetylated tapioca starch is contained in an amount of 5 to 60% by mass in terms of dry matter.   The fried food material according to any one of claims 1 to 5, which is used for batter or dusting of fried food.   The acetylated tapioca starch processed with fats and oils is subjected to a treatment for adjusting the pH to less than 5 after the addition or reaction when acetylating the tapioca starch with vinyl acetate. Dressing material for deep-fried food as described in one.