Coating material for fried food

Abstract

The present invention provides a coating material for fried or deep-fried foods maintaining crisp feel and soft feel of freshly fried or deep-fried foods even a long time after frying or deep-frying or after freezing-thawing as well as a premix comprising the coating material and such fried or deep-fried foods, more specifically, a coating material comprising an oil/fat-processed starch having a swelling degree of 2.5-8.5 ml which has been derived from a swelling-inhibited legume starch, is used for cooking fried or deep-fried foods.

Claims

1. A coating material for fried or deep-fried food, wherein the coating material comprises an oil/fat-processed swelling-inhibited legume starch having a swelling degree of 2.5-8.5 ml, wherein, in the oil/fat-processed swelling-inhibited legume starch, an oil/fat is attached to at least a part of a surface of a particle of a raw swelling-inhibited legume starch, and the oil/fat is present in an amount of 0.01% and 1.0% by mass relative to the raw swelling-inhibited legume starch, wherein the raw swelling-inhibited legume starch is a legume starch treated by swelling-inhibition to be a raw material for producing the oil/fat-processed swelling-inhibited legume starch.

2. The coating material for fried or deep-fried food according to claim 1, characterized in that the raw swelling-inhibited legume starch is produced by dry-heat treatment or hypochlorite treatment.

3. A premix for frying which comprises 20% by mass or more of the coating material for fried or deep-fried food according to claim 2.

4. A premix for frying which comprises 20% by mass or more of the coating material for fried or deep-fried food according to claim 1.

5. A fried or deep-fried food using the premix for frying according to claim 4.

6. The coating material for fried or deep-fried food according to claim 1, wherein the oil/fat-processed swelling-inhibited legume starch is produced by a heat-aging treatment.

7. The coating material for fried or deep-fried food according to claim 1, wherein the oil/fat-processed swelling-inhibited legume starch has been derived from a raw swelling-inhibited legume starch having a swelling degree of 2.5-8.5 ml, wherein the swelling degree of the oil/fat-processed swelling-inhibited legume starch is the same as or less than the swelling degree of the swelling-inhibited legume starch.

Description

EXAMPLES

(1) <Phosphate Cross-Linked Starch>

(2) A slurry prepared by adding under stirring 1000 parts of a starch to a solution of 30 parts of sodium chloride and 10 parts of sodium hydroxide in 1300 parts of water was reacted at 30° C. for 1 to 24 hours after having been added with 0.1 part of sodium trimetaphosphate (STMP) to achieve respective predetermined swelling degrees. Subsequently, phosphate cross-linked starches were derived through neutralization, water washing, dehydration, drying and fine-powdering processes. Raw starches and swelling degrees for the derived phosphate cross-linked starches are shown in Table 1.

(3) TABLE-US-00001 TABLE 1 Sample Swelling degree No. Raw starch [ml] C1 Pea Starch 9.1 C2 8.5 C3 7.3 C4 5.7 C5 3.1 C6 2.5 C7 1.8 C8 1.5 C9 1.2 C10 Mung Bean Starch 5.5 C11 Lentil Starch 5.3 C12 Acetylated Pea Starch * 5.6 C13 Corn Starch 9.2 C14 7.1 C15 5.9 C16 3.3 C17 1.9 C18 Tapioca Starch 9.3 C19 7.5 C20 5.4 C21 3.2 C22 1.7 * Acetyl group content = 0.5 % by mass
<Swelling Degree Measurement>

(4) The water content of the swelling-inhibited starch C1 was measure on a moisture tester (Infrared Moisture Balance FD-600, manifactureed by Kett Electric Laboratory) at a drying temperature of 105° C. and a drying time of 20 minutes to be 12.0% by mass. This mixtured sample was accurately weighted to be 170.5 mg so that 150 mg of dry mass of starch is obtained (170.5 mg=150 mg/88%) and this was transferred to a test tube. Into this, a test solution prepared according to the above process for preparing a test solution was added accurately 15 ml with a whole pipette. Immediately after shaking well the tube to form a uniform dispersion, the tube was placed in a boiling water bath to heat it. If a sample was difficult to disperse, a vibrator “Touch Mixer MT-11”, manufactured by Yamanto Scientific Co., Ltd. was used to disperse. After 5 minutes heating, the tube was cooled in a water bath at 10° C. or lower. When its temperature was lowered to room temperature, it was shaken again to disperse. 10 ml of this solution was transferred to a 10-ml measuring cylinder and allowed to stand at 20° C. for 18 hours. The value at a boundary between an aqueous phase and a starch gelatine solution phase was read. Swelling measurements were conducted for all samples according to the above procedures.

(5) <Oil/Fat-Processed Starch Derived from Phosphate Cross-Linked Starch>

(6) Oil/fat-processed starch samples 1-27 were obtained by adding 0.1 parts of each edible oil or fat to the respective raw starches shown in Table 1 and heating it in a tray dryer at 130° C. for 2-6 hours. The raw starches and the edible oils or fats used and the swelling degrees are shown in Table 2.

(7) TABLE-US-00002 TABLE 2 Swelling- Swelling degree of inhibited Oil/fat-processed Oil/fat-processed Starch Starch Starch Sample sample Edible Oil/Fat [ml] Example 1 C2 Perilla oil 8.4 2 C3 Perilla oil 6.2 3 C4 Perilla oil 4.9 4 C5 Perilla oil 3.1 5 C6 Perilla oil 2.5 6 C10 Perilla oil 4.9 7 C11 Perilla oil 4.6 8 C12 Perilla oil 5.0 9 C4 Perilla seed oil 4.8 10 C4 Flaxseed oil 5.0 11 C4 Safflower oil 5.0 12 C4 Corn oil 5.4 13 C4 Soybean oil 5.2 Comparative 14 C1 Perilla oil 8.9 Example 15 C7 Perilla oil 1.8 16 C8 Perilla oil 1.5 17 C9 Perilla oil 1.2 18 C13 Perilla oil 9.7 19 C14 Perilla oil 7.7 20 C15 Perilla oil 6.2 21 C16 Perilla oil 3.6 22 C17 Perilla oil 2.0 23 C18 Perilla oil 9.8 24 C19 Perilla oil 8.1 25 C20 Perilla oil 6.0 26 C21 Perilla oil 3.8 27 C22 Perilla oil 1.8

Experiment 1

(8) Batter liquids were prepared by adding 200 parts of water to premix which has been obtained by sufficiently mixing 100 parts of oil/fat-processed starches of Sample Nos. 1 to 27, 0.5 to 1.0 part of guar gum as a viscosity corrector (adjusted to get a batter viscosity from about 2500 to 3500 mPa.Math.s (B-type viscometer, rotor no. 3, 12 rpm, 15° C.)) and 0.5 parts of dried egg white (SunKirara SHG; produced by Taiyo Kagaku Co., Ltd.) as a texture improving agent. Deep-fried breaded ham cutlets were made by evenly applying those batter liquids on frozen ham slices, rolling them into bread crumbs and, after overnight freezing, frying 3 pieces of each for 3 minutes in cooking oil heated at 175° C. Adhesiveness and texture of resulting ham cutlets were evaluated according to the following assessment criteria.

(9) <Adhesiveness of Coating to Food Ingredient>

(10) Immediately after frying, adhesiveness on cut surface of the 5 ham cutlets was evaluated on a zero-to-ten scale (if a sample has an intermediate evaluation, for example, between 10 and 8, the sample scores 9). Results were obtained on the basis of average values.

(11) TABLE-US-00003 Score Evaluation 10 tenaciously adherent 8 relatively tenaciously adherent, despite slight separations 6 relatively favorably adherent, despite some separations 4 rather highly visible separations, poor adhesiveness as a whole 2 numerous separations on cut surface of which more than half with no adherence
<Texture Immediately after Frying>

(12) Five assessors were asked to score texture of ham cutlets within 5 minutes after frying upon tasting on a zero-to-ten scale (if a sample has an intermediate evaluation, for example, between 10 and 8, the sample scores 9). Results were obtained on the basis of average values.

(13) TABLE-US-00004 Score Evaluation 10 extremely favorable texture with a good balance between crisp feel and soft feel 8 favorable texture with relatively proper crisp feel and soft feel 6 rather insufficient crisp feel or soft feel, with some tackiness felt 4 rather hard or rather sticky, somewhat poor texture 2 too hard or too sticky, poor texture
<Texture after Microwave Cooking>

(14) Five assessors were asked to score texture of ham cutlets after roughly cooling fried ham cutlets, freezing in a refrigerator for 15 days, thawing and microwave cooking them upon tasting on a zero-to-ten scale (if a sample has an intermediate evaluation, for example, between 10 and 8, the sample scores 9). Results were obtained on the basis of average values.

(15) TABLE-US-00005 Score Evaluation 10 extremely favorable texture of a good soft feel with maintaining sufficient crisp feel 8 favorable texture of a soft feel with maintaining relatively proper crisp feel and soft feel 6 rather insufficient texture of a poor crisp feel with insufficient crisp feel 4 rather hard or rather sticky, somewhat poor texture 2 poor texture of a hard feel with no crisp feel

(16) A global assessment was made on the basis of the total scores provided by adhesiveness and texture ratings.

(17) <Global Assessment>

(18) TABLE-US-00006 AA total scores 26.0-30.0 A total scores 22.0-25.9 B total scores 18.0-21.9 C total scores 14.0-17.9 D total scores 10.0-13.9 E total scores 0.0-9.9

(19) Results of Experiment 1 are summarized in Tables 3 and 4.

(20) TABLE-US-00007 TABLE 3 Swelling- Texture Oil/fat-processed inhibited Starch immediately after microwave Global Starch Sample No. Sample Adhesiveness after frying cooking Assessment Example 1 C2 7.6 8.6 7.0 A/23.2 2 C3 8.2 8.2 7.6 A/24.0 3 C4 9.4 8.4 8.0 A/25.8 4 C5 8.0 8.0 8.4 A/24.4 5 C6 7.4 7.4 7.2 A/22.0 6 C10 9.2 8.0 8.0 A/25.2 7 C11 9.2 8.2 7.8 A/25.2 8 C12 9.0 8.4 8.2 A/25.6 9 C4 9.4 8.2 8.0 A/25.6 10 C4 8.6 8.2 8.4 A/25.2 11 C4 7.6 8.2 8.6 A/24.4 12 C4 6.4 8.0 8.0 A/22.4 13 C4 7.0 8.2 8.2 A/23.4

(21) TABLE-US-00008 TABLE 4 Texture after Oil/fat-processed Swelling-inhibited immediately microwave Global Starch Sample No. Starch Sample Adhesiveness after frying cooking Assessment Comparative 14 C1 7.0 7.0 5.6 B/19.6 Example 15 C7 6.0 5.6 5.8 C/17.4 16 C8 3.8 5.4 5.2 C/14.4 17 C9 3.6 5.2 5.0 D/13.8 18 C13 4.8 6.2 4.6 C/15.6 19 C14 6.0 7.2 6.0 B/19.2 20 C15 7.8 6.4 5.6 B/19.8 21 C16 8.2 4.8 5.4 B/18.4 22 C17 8.4 5.0 4.4 C/17.8 23 C18 3.4 4.2 5.4 D/13.0 24 C19 6.4 7.6 5.6 B/19.6 25 C20 8.4 7.4 4.8 B/20.6 26 C21 9.0 7.4 4.4 B/20.8 27 C22 9.2 7.2 4.0 B/20.4

(22) Oil/fat-processed starches of Sample Nos. 1-13 (Examples) derived from the phosphate cross-linked legume starches were superior to oil/fat-processed starches of Sample Nos. 14-27 (Comparative Examples) in adhesiveness and texture. Even when the same phosphate cross-linked legume starch was used, samples having a swelling degree of 9.1 ml for the swelling-inhibited starches and samples having a swelling degree of 1.8 ml or lower showed inferior results in adhesiveness and texture. Oil/fat processed starches without using a legume starch as a raw material were inferior to the samples according to Examples in both or either of adhesiveness and texture regardless of swelling degrees resulting in poor in global assessment.

(23) <Sodium Hypochlorite-Treated Starch>

(24) Five slurries prepared by adding under stirring 1000 parts of a starch to 1300 parts of water were reacted at 30° C. for 3 hours after having been added respectively with 18, 15, 12, and 5 parts of sodium hypochlorite having an available chlorine quantity of 12% with maintaining pH at 11.5. Subsequently, a sodium sulfite solution was added to quench the residual chlorine and, then, sodium hypochlorite-treated starches were derived through neutralization, water washing, dehydration, drying and fine-powdering processes. Raw starches and swelling degrees for the derived sodium hypochlorite-treated starches are shown in Table 5.

(25) <Calcium Hypochlorite-Treated Starch>

(26) A slurry prepared by adding under stirring 1000 parts of a starch to 1300 parts of water was reacted at 30° C. for 3 hours after having been added with 2 parts of sodium hypochlorite having an available chlorine quantity of 75% with maintaining pH at 11.5. Subsequently, a calsium sulfite solution was added to quench the residual chlorine and, then, calsium hypochlorite-treated starches were derived through neutralization, water washing, dehydration, drying and fine-powdering processes. Raw starches and swelling degrees for the derived calsium hypochlorite-treated starches are shown in Table 5.

(27) TABLE-US-00009 TABLE 5 Amount added Swelling Sample [% vs. degree No. Raw Starch Reaction reagent starch] [ml] H1 Pea Starch Sodium 0.5 9.2 H2 hypochlorite 1.0 8.5 H3 1.2 7.0 H4 1.5 5.2 H5 1.8 4.1 H6 Calcium 0.2 5.3 hypochlorite H7 Corn Starch Sodium 0.5 9.3 H8 hypochlorite 1.0 8.4 H9 1.2 7.2 H10 1.5 5.1 H11 Waxy Corn 0.5 9.1 H12 Starch 1.0 8.3 H13 1.2 7.4 H14 1.5 6.2 H15 Tapioca 1.2 10.0 H16 Starch 1.5 9.9
<Oil/Fat-Processed Starch Derived from Hypochlorite-Treated Starch>

(28) Oil/fat-processed starch of Sample Nos. 28-43 were obtained by adding 0.1 parts of each edible oil or fat to the respective raw starches shown in Table 5 and heating it in a tray dryer at 130° C. for 2-6 hours. The raw starches and the edible oils or fats used are shown in Table 6.

(29) TABLE-US-00010 TABLE 6 Swelling degree of Swelling- Oil/fat-processed Oil/fat-processed inhibited Starch Starch Sample Starch Edible Oil/Fat [ml] Example 28 H2 Perilla oil 8.0 29 H3 Perilla oil 6.0 30 H4 Perilla oil 4.6 21 H5 Perilla oil 3.9 32 H6 Perilla oil 4.7 Comparative 33 H1 Perilla oil 9.0 Example 34 H7 Perilla oil 9.7 35 H8 Perilla oil 9.0 36 H9 Perilla oil 7.6 37 H10 Perilla oil 5.5 38 H11 Perilla oil 9.7 39 H12 Perilla oil 8.9 40 H13 Perilla oil 7.9 41 H14 Perilla oil 6.4 42 H15 Perilla oil 10.0 43 H16 Perilla oil 10.0

Experiment 2

(30) Batter liquids were prepared by adding 200 parts of water to premix which has been obtained by sufficiently mixing 100 parts of oil/fat-processed starches of Sample Nos. 28 to 43, 0.5 to 1.0 part of guar gum as a viscosity corrector (adjusted to get a batter viscosity from about 2500 to 3500 mPa.Math.s (B-type viscometer, rotor no. 3, 12 rpm, 15° C.)) and 0.5 parts of dried egg white (SunKirara SHG; produced by Taiyo Kagaku Co., Ltd.) as a texture improving agent. Deep-fried breaded ham cutlets were made by evenly applying those batter liquids on frozen ham slices, rolling them into bread crumbs and, after overnight freezing, frying 3 pieces of each for 3 minutes in cooking oil heated at 175° C. Adhesiveness and texture of resulting ham cutlets were evaluated according to the assessment criteria in Experiment 1.

(31) Results of Experiment 2 are summarized in Tables 7 and 8.

(32) TABLE-US-00011 TABLE 7 Texture Oil/fat-processed Swelling-inhibited immediately after microwave Global Starch Sample No. Starch Sample Adhesiveness after frying cooking Assessment Example 28 H2 8.0 8.2 7.6 A/23.8 29 H3 9.2 8.4 8.4 AA/26.0 30 H4 9.6 8.8 8.2 AA/26.6 31 H5 9.6 8.6 8.2 AA/26.4 32 H6 9.4 8.8 8.6 AA/26.8

(33) TABLE-US-00012 TABLE 8 Texture Oil/fat-processed Swelling-inhibited immediately after microwave Global Starch Sample No. Starch Sample Adhesiveness after frying cooking Assessment Comparative 33 H1 4.6 7.0 7.2 B/18.8 Example 34 H7 4.0 6.8 4.6 C/15.4 35 H8 5.6 6.2 4.4 C/16.2 36 H9 7.4 5.6 3.6 C/16.6 37 H10 8.8 4.8 3.4 C/17.0 38 H11 3.6 4.4 3.4 D/11.4 39 H12 5.2 5.0 3.6 D/13.8 40 H13 6.2 6.4 4.0 C/16.6 41 H14 7.0 6.6 4.6 B/18.2 42 H15 4.0 5.6 5.0 C/14.6 43 H16 4.2 5.8 5.4 C/15.4

(34) Oil/fat-processed starches of Sample Nos. 28-32 (Examples) derived from the hypochlorite treated legume starches were superior to oil/fat-processed starches of Sample Nos. 33-43 (Comparative Examples) in adhesiveness and texture. Especially, samples having a swelling degree of 5.2 ml, 5.5 ml or 7.0 ml marked a highest rank AA evaluation. Even when the same hypochlorite-treated legume starch was used, samples having a swelling degree of 9.2 ml for the swelling-inhibited starches showed inferior results in adhesiveness and texture. Oil/fat processed starches without using a legume starch as a raw material were inferior to the samples according to Examples in both or either of adhesiveness and texture regardless of swelling degrees resulting in poor in global assessment.

(35) <Dry-Heat Treated Starch>

(36) 0.2% aqueous sodium hydroxide was added to 1000 parts of a starch and kneaded it well and, then, it was predried in a tray dryer at 50° C. so as to allow its water content to be 1%. The amount of the aqueous sodium hydroxide was such that the pH of a suspension of 5 parts of the dried mixture and 95 parts of water was 8.5. This mixture was heated in a tray dryer at 160° C. for 3-6 hours to achieve respective predetermined swelling degrees. Subsequently, dry-heat treated starches were derived through neutralization, water washing, dehydration, drying and fine-powdering processes. Raw starches and swelling degrees for the derived dry-heat treated starches are shown in Table 9.

(37) TABLE-US-00013 TABLE 9 Swelling Sample degree No. Raw starch [ml] D1 Pea Starch 7.3 D2 4.8 D3 Acetylated Pea Starch * 5.2 D4 Corn Starch 7.5 D5 5.0 D6 Tapioca Starch 7.4 D7 5.2 * Acetyl group content = 0.5 % by mass
<Oil/Fat-Processed Starch Derived from Dry-Heat Treated Starch>

(38) Oil/fat-processed starch samples 44-50 were obtained by adding 0.1 parts of each edible oil or fat to the respective raw starches shown in Table 9 and heating it in a tray dryer at 130° C. for 2-6 hours. The raw starches and the edible oils or fats used are shown in Table 10.

(39) TABLE-US-00014 TABLE 10 Swelling degree of Swelling- Oil/fat-processed Oil/fat-processed inhibited Starch Starch Sample Starch Edible Oil/Fat [ml] Example 44 D1 Perilla oil 6.6 45 D2 Perilla oil 4.6 46 D3 Perilla oil 5.1 Comparative 47 D4 Perilla oil 7.8 Example 48 D5 Perilla oil 5.5 49 D6 Perilla oil 7.9 50 D7 Perilla oil 5.6

Experiment 3

(40) Batter liquids were prepared by adding 200 parts of water to premix which has been obtained by sufficiently mixing 100 parts of oil/fat-processed starches of Sample Nos. 43 to 50 Nos. 44 to 50, 0.5 to 1.0 part of guar gum as a viscosity corrector (adjusted to get a batter viscosity from about 2500 to 3500 mPa.Math.s (B-type viscometer, rotor no. 3, 12 rpm, 15° C.)) and 0.5 parts of dried egg white (SunKirara SHG; produced by Taiyo Kagaku Co., Ltd.) as a texture improving agent. Deep-fried breaded ham cutlets were made by evenly applying those batter liquids on frozen ham slices, rolling them into bread crumbs and, after overnight freezing, frying 3 pieces of each for 3 minutes in cooking oil heated at 175° C. Adhesiveness and texture of resulting ham cutlets were evaluated according to the assessment criteria in Experiment 1.

(41) Results of Experiment 3 are summarized in Tables 11 and 12.

(42) TABLE-US-00015 TABLE 11 Texture after Oil/fat-processed Swelling-inhibited immediately microwave Global Starch Sample No. Starch Sample Adhesiveness after frying cooking Assessment Example 44 D1 9.2 8.4 8.4 AA/26.0 45 D2 9.6 8.4 8.8 AA/26.8 46 D3 9.4 8.6 8.6 AA/26.6

(43) TABLE-US-00016 TABLE 12 Texture Oil/fat-processed Swelling-inhibited immediately after microwave Global Starch Sample No. Starch Sample Adhesiveness after frying cooking Assessment Comparative 47 D4 8.8 6.4 5.0 B/20.2 Example 48 D5 9.0 6.6 5.6 B/21.2 49 D6 8.8 6.4 4.8 B/20.0 50 D7 9.0 6.6 5.0 B/20.6

(44) Oil/fat-processed starches of Sample Nos. 44-46 (Examples) derived from the dry-heat treated legume starches were superior to oil/fat-processed starches of Sample Nos. 47-50 (Comparative Examples) in adhesiveness and texture. Oil/fat processed starches without using a legume starch as a raw material were inferior to the samples according to Examples in both or either of adhesiveness and texture regardless of swelling degrees resulting in poor in global assessment.

(45) <Wet-Heat Treated Starch>

(46) 240 parts of water was added to 1000 parts of a starch and kneaded it well. This mixture (the water content 29.1%) was placed in a sealed container and, then, it was heated it in a tray dryer at 80° C. for 0.5-6 hours to achieve respective predetermined swelling degrees. Subsequently, wet-heat treated starches were derived through drying and fine-powdering the heated mixture. Samples M5 and M8 were respectively obtained through water-adding, mixing, heating at 80° C. for 8 hours to samples M4 and M7 after water-washing, dehydrating, drying and fine-powdering. Raw starches and swelling degrees for the derived wet-heated starches are shown in Table 13.

(47) TABLE-US-00017 TABLE 13 Heating Swelling Sample time degree No. Raw starch [hour] [ml] M1 Pea Starch 1.0 9.4 M2 1.5 7.2 M3 2.0 4.2 M4 3.0 3.3 M5 6.0 + 8.0 2.6 M6 Corn Starch 2.0 10.0 M7 6.0 9.5 M8 6.0 + 8.0 6.9 M9 High-amylose Corn 1.0 7.0 M10 Starch 1.5 4.0 M11 2.0 2.4 M12 Tapioca Starch 6.0 9.6
<Oil/Fat-Processed Starch Derived from Wet-Heat Treated Starch>

(48) Oil/fat-processed starch samples 51-62 were obtained by adding 0.1 parts of each edible oil or fat to the respective raw starches shown in Table 13 and heating it in a tray dryer at 130° C. for 2-6 hours. The raw starches and the edible oils or fats used are shown in Table 14.

(49) TABLE-US-00018 TABLE 14 Swelling degree of Swelling- Oil/fat-processed Oil/fat-processed inhibited Starch Starch Sample Starch Edible Oil/Fat [ml] Example 51 M2 Perilla oil 7.2 52 M3 Perilla oil 4.2 53 M4 Perilla oil 3.2 54 M5 Perilla oil 2.5 Comparative 55 M1 Perilla oil 9.4 Example 56 M6 Perilla oil 10.0 57 M7 Perilla oil 9.8 58 M8 Perilla oil 7.6 59 M9 Perilla oil 6.9 60 M10 Perilla oil 4.0 61 M11 Perilla oil 2.4 62 M12 Perilla oil 9.9

Experiment 4

(50) Batter liquids were prepared by adding 200 parts of water to premix which has been obtained by sufficiently mixing 100 parts of oil/fat-processed starches of Sample Nos. 51 to 62, 0.5 to 1.0 part of guar gum as a viscosity corrector (adjusted to get a batter viscosity from about 2500 to 3500 mPa.Math.s (B-type viscometer, rotor no. 3, 12 rpm, 15° C.)) and 0.5 parts of dried egg white (SunKirara SHG; produced by Taiyo Kagaku Co., Ltd.) as a texture improving agent. Deep-fried breaded ham cutlets were made by evenly applying those batter liquids on frozen ham slices, rolling them into bread crumbs and, after overnight freezing, frying 3 pieces of each for 3 minutes in cooking oil heated at 175° C. Adhesiveness and texture of resulting ham cutlets were evaluated according to the assessment criteria in Experiment 1.

(51) Results of Experiment 4 are summarized in Tables 15 and 16.

(52) TABLE-US-00019 TABLE 15 Texture Oil/fat-processed Swelling-inhibited immediately after microwave Global Starch Sample No. Starch Sample Adhesiveness after frying cooking Assessment Example 51 M2 7.6 8.6 8.0 A/24.2 52 M3 7.6 8.6 8.4 A/24.6 53 M4 7.8 8.4 8.4 A/24.6 54 M5 7.4 8.4 8.2 A/24.0

(53) TABLE-US-00020 TABLE 16 Texture Oil/fat-processed Swelling-inhibited immediately after microwave Global Starch Sample No. Starch Sample Adhesiveness after frying cooking Assessment Comparative 55 M1 4.8 7.4 7.6 B/19.8 Example 56 M6 4.2 6.8 5.2 C/16.2 57 M7 4.6 7.0 5.4 C/17.0 58 M8 6.2 7.6 6.4 B/20.2 59 M9 3.8 7.4 3.6 C/14.8 60 M10 3.2 6.6 4.2 C/14.0 61 M11 2.8 7.8 4.8 C/15.4 62 M12 4.2 4.2 5.8 C/14.2

(54) Oil/fat-processed starches of Sample Nos. 51-54 (Examples) derived from the wet-heated treated legume starches were superior to oil/fat-processed starches of Sample Nos. 55-62 (Comparative Examples) in adhesiveness and texture. Even when the same wet-heated treated legume starch was used, samples having a swelling degree of 9.4 ml for the swelling-inhibited starches and samples having a swelling degree of 1.8 ml or lower showed inferior results in adhesiveness and texture. Oil/fat processed starches without using a legume starch as a raw material were inferior to the samples according to Examples in both or either of adhesiveness and texture regardless of swelling degrees resulting in poor in global assessment.

(55) <Hot-Water Treated Starch>

(56) A slurry prepared by adding 1000 parts of a starch to 1300 parts of water was maintained at 50° C. for 24-28 hours under stirring. Hot-water treated starches were derived through neutralization, water washing, dehydration, drying and fine-powdering of this slurry. Hot-water treatment was carried out by repeating these procedures for several cycles. Raw starches and swelling degrees for the derived hot-water treated starches are shown in Table 17.

(57) TABLE-US-00021 TABLE 17 No. of Swelling Sample Hot-Water degree No. Raw starch Cycle [ml] W1 Pea Starch 1 8.5 W2 2 7.0 W3 4 5.5 W4 9 4.2 W5 Corn Starch 3 10.0 W6 5 9.6 W7 Tapioca Starch 3 10.0 W8 5 9.8
<Oil/Fat-Processed Starch Derived from Hot-Water Treated Starch>

(58) Oil/fat-processed starch samples 53-56 were obtained by adding 0.1 parts of each edible oil or fat to the respective raw starches shown in Table 17 and heating it in a tray dryer at 130° C. for 2-6 hours. The raw starches and the edible oils or fats used are shown in Table 18.

(59) TABLE-US-00022 TABLE 18 Swelling degree of Swelling- Oil/fat-processed Oil/fat-processed inhibited Starch Starch Sample Starch Edible Oil/Fat [ml] Example 63 W1 Perilla oil 8.5 64 W2 Perilla oil 7.1 65 W3 Perilla oil 5.5 66 W4 Perilla oil 4.2 Comparative 67 W5 Perilla oil 10.0 Example 68 W6 Perilla oil 9.9 69 W7 Perilla oil 10.0 70 W8 Perilla oil 10.0

Experiment 5

(60) Batter liquids were prepared by adding 200 parts of water to premix which has been obtained by sufficiently mixing 100 parts of oil/fat-processed starches of Sample Nos. 63 to 70, 0.5 to 1.0 part of guar gum as a viscosity corrector (adjusted to get a batter viscosity from about 2500 to 3500 mPa.Math.s (B-type viscometer, rotor no. 3, 12 rpm, 15° C.)) and 0.5 parts of dried egg white “SunKirara SHG”, manufactured by Taiyo Kagaku Co., Ltd. as a texture improving agent. Deep-fried breaded ham cutlets were made by evenly applying those batter liquids on frozen ham slices, rolling them into bread crumbs and, after overnight freezing, frying 3 pieces of each for 3 minutes in cooking oil heated at 175° C. Adhesiveness and texture of resulting ham cutlets were evaluated according to the assessment criteria in Experiment 1.

(61) Results of Experiment 5 are summarized in Tables 19 and 20.

(62) TABLE-US-00023 TABLE 19 Texture Oil/fat-processed Swelling-inhibited immediately after microwave Global Starch Sample No. Starch Sample Adhesiveness after frying cooking Assessment Example 63 W1 6.4 8.4 7.4 A/22.2 64 W2 7.2 8.4 8.2 A/23.8 65 W3 7.2 8.6 8.4 A/24.2 66 W4 7.0 8.4 8.6 A/24.0

(63) TABLE-US-00024 TABLE 20 Texture Oil/fat-processed Swelling-inhibited immediately after microwave Global Starch Sample No. Starch Sample Adhesiveness after frying cooking Assessment Comparative 67 W5 4.0 6.2 4.6 C/14.8 Example 68 W6 4.8 6.6 5.4 C/16.8 69 W7 3.6 3.6 5.4 D/12.6 70 W8 4.4 4.2 5.8 C/14.4

(64) Oil/fat-processed starches of Sample Nos. 63-66 (Examples) derived from the hot-water treated legume starches were superior to oil/fat-processed starches of Sample Nos. 67-70 (Comparative Examples) in adhesiveness and texture. It was difficult to achieve a small value of swelling degrees for oil/fat processed starches without using a legume starch as a raw material. Oil/fat-processed starches derived from them were inferior to the samples according to Examples in both or either of adhesiveness and texture regardless of swelling degrees resulting in poor in global assessment.

Experiment 6

(65) Batter liquids were prepared by adding 200 parts of water to premix which has been obtained by sufficiently mixing a predetermined amount of oil/fat-processed starch of Sample No. 30, 1.0% of guar gum as a viscosity corrector (a batter viscosity was from about 2500 to 3500 mPa.Math.s (B-type viscometer, rotor no. 3, 12 rpm, 15° C.)) and 1.0, 3.0 or 5.0% of a soy bean protein powder “FUJIPRO E”, manufactured by Fuji Oil Co., Ltd. as a texture improving agent. Deep-fried breaded pork cutlets were made by evenly applying those batters on frozen pork loins, rolling them into bread crumbs and, after overnight freezing, frying 5 pieces of each for 5 minutes in cooking oil heated at 180° C. Adhesiveness and texture of resulting pork cutlets were evaluated according to the assessment criteria in Experiment 1.

(66) Results of Experiment 6 are summarized in Table 21.

(67) TABLE-US-00025 TABLE 21 Soy Been Texture Sample 30, added Protein, added immediately after microwave Global [%] [%] Adhesiveness after frying cooking Assessment Example 98 1.0 9.4 8.2 7.8 A/25.4 96 3.0 9.2 8.6 8.2 AA/26.0 94 5.0 8.8 8.6 8.2 A/25.6

(68) The premix according to the present invention resulted in good adhesiveness and texture when used for producing pork cutlets and the texture was maintained after freezing and microwave cooking.

Experiment 7

(69) A dusting premix was prepared by mixing the oil/fat-processed starch of Sample No. 30 and a soy protein powder “FUJIPRO E”, manufactured by Fuji Oil Co., Ltd. at a predetermined ratio listed in Table 23. Prawn tempuras were made by evenly applying this dusting premix on prawns, applying a batter liquid prepared by adding 150 parts of water to 100 parts of a batter premix of a formulation listed in Table 22 and, frying 5 pieces of each for 4 minutes in cooking oil heated at 170° C. Adhesiveness and texture of resulting prawn tempuras were evaluated according to the assessment criteria in Experiment 1.

(70) Results of Experiment 7 are summarized in Table 23.

(71) TABLE-US-00026 TABLE 22 Batter premix formulation Raw material Ratio Low-gluten Flour 73.8 Oxidized Starch 25 “Starch TK”, manufactured by Nippon Starch Chemical Co., Ltd. Baking Powder 1 Guar gum 0.2

(72) TABLE-US-00027 TABLE 23 Sample Soy Texture 30, Protein, immediately after added added after microwave Global [%] [%] Adhesiveness frying cooking Assessment Example 85 15 8.0 8.8 7.8 A/24.6

(73) The dusting premix according to the present invention resulted in good adhesiveness and texture when used for producing prawn tempuras and the texture was maintained after freezing and microwave cooking.

Experiment 8

(74) Batter liquids were prepared by adding 200 parts of water to premix which has been obtained by sufficiently mixing 96% of each of mixtures containing oil/fat-processed starch of Sample No. 30 and oil/fat-processed starch derived from a phosphate cross-linked tapioca starch of Sample No. 27 at varying ratios, 1.0% of guar gum as a viscosity corrector (a batter viscosity was from about 2500 to 3500 mPa.Math.s (B-type viscometer, rotor no. 3, 12 rpm, 15° C.)), 1.0% of a soy bean protein powder “FUJIPRO E”, manufactured by Fuji Oil Co., Ltd. as a texture improving agent, 0.5% of baking powder as a swelling agent, 1.5% of salt as a seasoning. Deep-fried breaded pork cutlets were made by evenly applying those batters on frozen pork loins, rolling them into bread crumbs and, after overnight freezing, frying 5 pieces of each for 5 minutes in cooking oil heated at 180° C. Adhesiveness and texture of resulting pork cutlets were evaluated according to the assessment criteria in Experiment 1.

(75) Results of Experiment 8 are summarized in Table 24.

(76) TABLE-US-00028 TABLE 24 Sample Sample Texture 30, added 27, added immediately after microwave Global [%] [%] Adhesiveness after frying cooking Assessment Example 20 76 9.6 8.0 5.4 A/23.0 30 66 9.6 8.2 5.6 A/23.4 50 46 9.4 8.4 6.6 A/24.4 70 26 9.4 8.4 8.0 A/25.8 96 0 9.4 8.6 8.4 AA/26.4 Comparative 10 86 9.6 7.2 4.6 B/21.4 Example 0 96 9.4 7.0 4.2 B/20.6

(77) The premix comprising 20% or more of the oil/fat-processed starch according to the present invention scored good but 10% or less did not show a sufficient effect.

INDUSTRIALLY APPLICABILITY

(78) The spread of frozen products and convenience foods causes a requirement to suppress temporal change in texture of fried or deep-fried foods. The present invention provides fried or deep-fried foods maintaining crisp feel and soft feel of freshly fried or deep-fried foods even a long time after frying or deep-frying or after freezing-thawing.