CN-115515431-B - Processed edible powder, method for producing processed edible powder, coating material for fried food, method for producing coating material for fried food, and method for improving taste of coating material for fried food

CN115515431BCN 115515431 BCN115515431 BCN 115515431BCN-115515431-B

Abstract

The present invention provides a processed food powder which is less in deterioration of a coating taste with time and which can be improved to a preferable taste having good crispness and crispness when used for a coating material for a fried food, a method for producing the processed food powder, a coating material for a fried food using the processed food powder, a method for producing a coating material for a fried food, and a method for improving the taste of a coating material for a fried food. The processed food powder is obtained by mixing the fat and oil solidifying agent with the food powder prepared from starchy and/or fibrous raw materials. By using the processed food powder as a material of a coating material for a fried food, a fried food having a preferable coating taste with less deterioration of the coating taste with time and excellent crispness can be obtained.

Inventors

MORIMOTO KAZUYA
Gao Koujun

Assignees

日本食品化工株式会社

Dates

Publication Date: 20260508
Application Date: 20200507

Claims (4)

1. A process for producing a processed food powder, characterized by mixing a fat-and-oil solidifying agent, which has been fluidized by heating, with a food powder produced from a starchy and/or fibrous material without using fat, The oil solidifying agent is a substance which, after 20.0g of the oil solidifying agent is added to 20.0g of canola oil and heated in a boiling water bath for 20 minutes, has a viscosity of 340 mPas or more when cooled to 25 ℃ in a standing state, or gels, or The oil solidifying agent is a substance having a viscosity of 170 mPas or more when the oil mixture is cooled to 25 ℃ in a standing state after adding 2.0g of the oil solidifying agent to 38.0g of canola oil and heating in a boiling water bath for 10 minutes, or the oil mixture is gelled, or The grease curing agent is both.
2. The method for producing processed food powder according to claim 1, wherein, And mixing 0.01-20 parts by mass of the oil curing agent relative to 100 parts by mass of the edible powder.
3. A method for producing a coating material for a fried food, characterized by comprising the processed food powder obtained by the method for producing a processed food powder according to claim 1 or 2.
4. A method for improving the texture of a coating material for a fried food, comprising adding the processed food powder obtained by the method for producing a processed food powder according to claim 1 or 2.

Description

Processed edible powder, method for producing processed edible powder, coating material for fried food, method for producing coating material for fried food, and method for improving taste of coating material for fried food Technical Field The present invention relates to a processed edible powder suitable as a material for a coating material for fried foods and a method for producing the processed edible powder. Further, the present invention relates to a coating material for fried foods using the processed food powder, a method for producing the coating material for fried foods, and a method for improving the texture of the coating material for fried foods. Background Wheat flour is mainly used as a coating material for fried foods such as coating powder and batter solution, and various proteins, starches, emulsifiers, eggs, sodium bicarbonate, etc. are added for the purpose of improving the taste. However, such conventional coating materials have problems such as poor adhesion to food materials, easy peeling of the coating, difficulty in uniform dissolution when a batter solution is produced, and deterioration of the taste of the crispy coating with respect to the taste over time. Accordingly, in order to solve these problems, various proposals have been made. For example, there is known a technique related to fat-processed starch obtained by adding a mixed fat to a starch and subjecting the starch to a ripening treatment, and the starch-coated substance such as fat to be used is improved for further improvement of the taste of foods, the adhesiveness between a coating material for fried foods and a food material, and the handling properties when the fat-processed starch is mixed with water and/or oil. For example, the following techniques have been reported, such as the use of a characteristic oil or fat, the use of a substance other than oil or fat, and the like. Patent document 1 below describes that a fat-processed starch having viscoelasticity and excellent aging resistance is obtained by adding a fat having an iodine value of 130 or more to starch. Patent document 2 describes that by adding edible fat and oil having a content of ternary or higher unsaturated fatty acids (triene unsaturated acid, tetraene unsaturated acid, pentaene unsaturated acid, hexaene unsaturated acid) of 15 mass% or more in total to starch and/or cereal flour, uniformly mixing, and then heating and ripening the obtained fat and oil-processed starch, a fried food having excellent texture without peeling or swelling of the bonded coating and without sticky feeling is obtained by using the obtained fat and oil-processed starch as a coating material for fried food. Patent document 3 describes that a fat-processed starch having both a thickening stabilizing effect and emulsifying ability is obtained by adding a fat having a total content of saturated fatty acids and monounsaturated fatty acids of 60 mass% or more to starch and performing a heating aging treatment until the oil phase disappears in an emulsifying power measurement test. Patent document 4 describes that a fried food having excellent adhesion between a material to be fried and a coating is obtained by using a fat-processed starch comprising a fat and a glycerin organic acid fatty acid ester in starch as a coating material for a fried food. Patent document 5 discloses that fat-processed starch having a low fat oxidation odor is obtained by adding fat, a fat analogue, a mixture of 1 or two or more of fatty acids and derivatives thereof to starch, and that the fat-processed starch imparts a crisp and soft texture to a fried food by using the fat-processed starch in a fried food batter without impairing the flavor. In addition, as a technique related to a coating material for fried foods other than fat-processed starch, the following technique has been reported. Patent document 6 discloses that a fried food obtained by using a mixed powder for fried food which has a particle size of 500 μm or less, contains a polyglycerin fatty acid ester having palmitic acid and/or stearic acid as a main constituent fatty acid and having an esterification rate in the range of 30 to 70%, and is heated and cooked by a microwave cooker or the like after cold storage and freeze preservation can have excellent flavor and taste just after frying. Patent document 7 describes that a fried food having a good texture such as a smooth texture, a non-sticky texture, or a crisp texture can be obtained by using a batter mixture for fried foods, which is easy to fry, has no pasty portion remaining in the coating, and is characterized in that diacetyl tartaric acid monoglyceride is contained in the batter mixture for fried foods having an untreated starch content of 40wt% or more. Prior art literature Patent literature Patent document 1 Japanese patent laid-open No. 54-11247 Patent document 2 Japanese patent application laid-open No. 2004-113236 Patent document 3 Japanese patent application laid-open No