COATING MATERIAL FOR FRIED FOODS

• Main Authors: IESATO HISAYUKI, NAKAJIMA TORU, TSUCHIYA YUSUKE
• Format: Patent
• Language: English; Korean
• Published: 04.04.2018
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

본 발명은 고도의 결착성과, 바삭함과 부드러움의 밸런스가 우수한 식감을 얻을 수 있는 튀김용 옷을, 환경 부하가 적은 제법으로 제공한다. 보다 상세하게는, 본 발명에 의하면, 유지 처리 전분의 원료 전분으로서 미가공 전분을 사용하고, 그 원료 전분이 콩류 전분을 25 질량％ 이상 함유하며, 또한 아밀로오스 함량이 10 ∼ 60 질량％ 인 것을 특징으로 하는 유지 처리 전분으로 이루어지는 튀김용 옷을 조제한다. 얻어진 유지 처리 전분의 점도 유지율이 75％ 이상인 경우에, 보다 우수한 결착성을 발휘한다. The present invention provides in an environmentally-friendly manner a coating material for fried and/or deep-fried food capable of yielding fried and/or deep-fried foods exhibiting a high level of adhesiveness and excellent texture with a good balance between crisp feel and soft feel. More specifically, according to the present invention, a coating material for fried and/or deep-fried food consisting in an oil/fat-treated starch is prepared by using a non-modified starch as a raw starch for the oil/fat-treated starch, wherein the raw starch contains 25% by mass or more of a legume starch and whose amylose content ranges between 10 and 60% by mass. A better adhesiveness is demonstrated when the resulting oil/fat-treated starch has a viscosity retention rate equal to or higher than 75%.