JP2003235484A - Composition for fried food and the resulting fried food - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a composition for fried foods capable of improving their crisp palate feeling, their juicy feeling owing to their water content retention, long-time retention of their palate feeling and their refrigeration/freeze resistance, and to provide the fried foods thus improved. <P>SOLUTION: The composition for fried foods contains ≥0.5 wt.% of a phytosterol. Specifically, the composition is in the form of separating powder, a batter for fried foods containing 0.5-65 wt.% of the phytosterol, or a slurry for applying to a material for fry. The composition is intended for tempura, deep-fried foods, pork cutlets, fried foods or fritters. <P>COPYRIGHT: (C)2003,JPO

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a fried food composition and a fried food.

[0002]

2. Description of the Related Art Tempura, fried chicken, pork cutlet, fries,
Fried foods such as fritters are each made of wheat flour, a batter in the form of a slurry containing mainly flour such as starch as a batter, or a powdered batter as a batter, which is attached to fried seeds, and in a tonkatsu or the like, bread crumbs are attached, Obtained by frying in oil heated to a high temperature.

These fried foods have different functions required for clothes depending on the type of fried foods. Generally, the fried foods have a crispy texture, and the fried foods wrapped in the clothes have a juicy feeling of retaining water. Desired. Furthermore, the texture of freshly fried food is maintained for a long time, and even when it is reheated after being refrigerated or frozen.
A crisp texture is desired.

[0004] In order to obtain such a fried food, a technique of incorporating an emulsifier into a batter is known. For example, the following may be mentioned. In relation to tempura, an improving agent for tempura clothes mainly comprising a swelling agent and a diglycerin fatty acid ester, and a fat and oil composition for tempura clothes containing the same (JP-A-9-
275921), a plant sterol and lecithin-containing flour composition for tempura (JP 2000-175A).
643), 1 to 10% by weight of soy protein isolate, 0.1 to 1.0% by weight of glycerin organic acid ester, and 1 to 10% by weight of hardened oil powder in tempura flour containing wheat flour as a main component.
A tempura powder composition suitable for frozen storage characterized by containing trehalose in an amount of 1 to 10% by weight (JP-A-10-32).
7788) and the like are known.

In relation to fried chicken, at least one emulsifier selected from sucrose fatty acid ester, propylene glycol fatty acid ester and lecithin is contained in an amount of 0.5 to 5% by weight based on the total weight of fried chicken powder. Kara fried powder characterized by being present (Japanese Patent Laid-Open No. 6-23772).
3), and other fried foods, such as fried foods (Japanese Patent Laid-Open No. 8-140610) characterized by containing an organic acid or a salt thereof and an organic acid monoglyceride are known.

In the above-mentioned prior art,
Uses a synthetic emulsifier, but due to the recent increase in health consciousness, the compounding of synthetic products tends to be shunned.
Further, in, using lecithin, which is an emulsifier obtained from a natural material, with lecithin in the case of blending,
It is described that the problem that the flowering feeling is not sufficient and that the texture with a crispness is not always obtained has been solved by the combined use of plant sterols, but the moisture retention effect of fried seeds and the retention of texture for a long time etc. The function of cannot be obtained. next,
Is a method suitable for frozen storage, but requires several types of additives.

[0007] These fried foods have a large amount of oil, and in the case of fried prawns and shrimps and meat, the cholesterol is high. On the other hand, plant sterols, which are natural emulsifiers, were said to have plasma cholesterol-lowering action, etc., but their poor dispersibility in water and solubility in fats and oils make them unsuitable for use in foods and the like. could not.

For this reason, recently, measures have been taken to enhance the dispersibility of plant sterols in water and the solubility in oils and fats. Examples of such a method include 0.1 to 15% by weight of plant sterol, 1 to 30% by weight of lecithin, 1 to 50% by weight of fats and oils, 1 to 70% by weight of polyhydric alcohol, and 1 to 10% by weight of ethanol. However, the weight ratio of lecithin to plant sterols is 1: 2 to 1:20, which is an oil-in-water emulsion composition (JP 2001-11A1).
7), a food or drink containing a plant sterol containing sitosterol, characterized in that the plant sterol containing a sitosterol is supplemented with vitamin E and an emulsifier to solubilize the plant sterol in oil (Japanese Patent Application Laid-Open No. H10 (1999) -242242) 10-179086), the carbon number of the acyl group is 8 to 2
No. 4 diglyceride weight% or more, a fatty acid having 8 to 24 carbon atoms and / or 1 to 30% by weight of a monoester of the fatty acid, and 1.2 to 15% by weight of a plant sterol, an oil and fat composition (JP 2001-64669 A). ) And the like.

[0009] In spite of the above-mentioned contrivances, etc., actually, there is almost no utilization of plant sterols in general foods,
Therefore, at present, the quality improving function of plant sterols in foods has not been clarified.

[0010]

The object of the present invention is to improve the crispy texture of fried foods, the juicy texture due to the retention of moisture of the fried seeds, the long-term retention of the textures, and the refrigeration / freezing resistance. Providing a composition and fried food,
Another object of the present invention is to provide a fried food that is suitable for health and is expected to suppress cholesterol absorption when the intake of cholesterol derived from fried seeds is a concern.

[0011]

Means for Solving the Problems The inventors of the present invention have conducted extensive studies to solve the above problems, and if a composition for frying containing a specific amount of plant sterols is used, the crispy texture of the frying, It has been found that a juicy feeling due to the water content of the fried seeds, an excellent masking effect such as fishy odor and animal smell derived from the fried seeds can be obtained.
Texture improved by blending this plant sterol, functions such as water retention are not only retained for a long time, but also by refrigeration and reheating after freezing, the function is maintained,
As a result of finding that a good fried food can be obtained and conducting further research, the present invention has been completed.

The present invention has the following configuration. 1. A composition for frying, which comprises 0.5% by weight or more of plant sterol. 2. The composition for fried food according to 1 above, wherein the composition for fried food is flour. 3. The composition for frying contains 0.5 to 65 plant sterols.
The composition for frying according to the above 1, which is a batter for frying, characterized in that it is contained in a weight percentage. 4. 4. The composition for frying according to 3 above, wherein the batter for frying is in the form of a slurry and is attached to frying seeds, which is any one of tempura, fried, tonkatsu, fried food, and fritter. The composition for frying according to the above 3, wherein the batter for frying is in a powder form and adheres to frying seeds and is for frying, tonkatsu, or fried food. 6. The composition for frying according to the above 1, 2, 3, 4 or 5, wherein the composition for frying is a seasoning for seasoning or a seasoning for eliminating odor. 7. A fried food formed from the composition for fried food according to the above 1, 2, 3, 4, 5 or 6.

The feature of the present invention resides in that the composition for frying and the fried food contain a specific amount of plant sterols.
The present invention is a surprising new fact, namely that "plant sterols are
Since it has low solubility and dispersibility in water and oil per se, its use in foods in its original form was limited, but when a specific amount of plant sterols was added to a composition for frying, it was surprising. In addition, the texture of fried foods, juicy texture of fried seeds, and freeze resistance are improved. It was made based on the discovery of the new fact. Usually, by simply adding a plant sterol to the composition for fried food, it was considered that improvement in texture and the like could not be expected (for example,
It can be seen that the above discovery is surprising, as shown in Comparative Example 3 of the above conventional method.

The reason why the above-described excellent effects are exhibited in the present invention is presumed to be as follows. The purified plant sterols are white crystals at room temperature, but in the present case, the plant sterols in the composition for frying are attached as a batter to the fried seed, and when frying to make a fried food, a part of it is produced. It becomes a molten state by oil frying, but stays dispersed in the batter and recrystallizes when the fried food cools to form fine crystals, or it has never existed with other ingredients in the batter. It is expected to form a structure. Therefore, in the present case, it is considered that when the state of phytosterols present in the fried food and the amount thereof are above a certain level, they greatly contribute to the above-described excellent texture formation of the present invention. Furthermore, in addition to the above-mentioned excellent effects, the present invention uses plant sterols as an active ingredient. Therefore, according to the present invention, a plasma cholesterol lowering effect of the ingredient can be expected.

The mechanism of the above-mentioned cholesterol-lowering action of plant sterols is said to be as follows (Food and Development VOL.35 NO.8, 11-13). "Cholesterol ingested through the diet must pass through a hydrophilic wall in the process of being absorbed from the small intestine, which is why
Hydrophobic cholesterol, together with bile acids, phospholipids, fatty acids and monoacylglycerol, forms micelles and becomes water-soluble. If phytosterols are present at that time, they are taken up in micelles like cholesterol. However, since the sterol solubility of micelles is limited, in micelles already occupied by plant sterols,
There is no room for cholesterol to enter, and as a result, choleslerol is not taken up by the body. However, as described above, in the present invention, the plant sterol is dispersed in the fried food, and is easily ingested in a state of being familiar with other components including oil, and as a result, the micelle formation is facilitated. It is speculated that the cholesterol-lowering effect of plant sterols can be efficiently improved. Therefore, the present invention enables ingestion of plant sterols in foods such as fried foods that have a relatively high oil content and high cholesterol derived from fried seeds. That is, it can be expected that the effect of suppressing an increase in plasma cholesterol can be effectively exerted when a high-cholesterol food is taken.

As described above, according to the present invention, the fried food of the present invention is characterized by the taste of the batter, the crispness of the batter, the texture of the batter after a long time, the juiciness of the fried type, the fish of the fried type, and the fishy taste and meat of shellfish. It has excellent characteristics in texture, taste, and flavor such as the effect of masking the animal odor of, and these characteristics are
Excellent in that it is maintained even after freezing,
Regarding physical properties such as the binding property of fried seeds and batter and the hardness of fried food, it is also excellent, and it can be expected to have a plasma cholesterol-lowering effect at the same time. It can be seen that the composition for frying containing the specified amount of the plant sterol of the present invention has particular value.

The present invention will be described in more detail below. The present invention is characterized by containing a phytosterol in the composition for frying and obtaining a frying product with excellent properties from the composition.

The following will describe (1) plant sterols, (2) composition for fried foods, and (3) fried foods, which are the constituent features of the present invention. (1) Plant sterol The present plant sterol is used for improving functions such as texture of fried food, and is incorporated into the composition for fried food. Plant sterols are components widely present in various plants such as vegetables, beans, fruits and yeasts, and can be obtained by extraction and purification from plants. For example, it can be obtained from gum, deodorized distillate, or unsaponifiable matter remaining in fats and oils obtained in the process of producing vegetable oil. It is possible to use these directly, but it is also possible to purify and use them to the extent that they do not affect the flavor by solvent separation or chromatographic separation. In addition, plant sterol preparations that are highly purified and have a colorless powder form are commercially available.

Plant sterols include campesterol,
Sitosterol, stigmasterol, brassicasterol, campestanol, sitostanol, stigmasteranol, brassicastanol, and the like, and fatty acid esters thereof, ferulic acid esters, glycosides, and the like are mentioned as preferable ones or two of them. More than one species can be used. As these plant sterols, those extracted and purified from plants by the above-mentioned method may be used, or commercially available products manufactured industrially may be used. The plant sterols can be used in any form such as powder, granules, pastes, etc., when the composition for fried food is distributed in the form of powder or when attached to the fried seed in powder form, it is powdered. It is preferable to use the above-mentioned plant sterols.

The suitable amount of the plant sterol varies depending on the purpose of use. For dusting and seasoning,
0.5 wt% or more, preferably 5 to 100 wt% is good. If it is less than 0.5% by weight, the intended purpose cannot be achieved. On the other hand, 100% by weight is acceptable, but 80
Even if it is used in excess of weight%, the effect is comparable, so from the viewpoint of cost, 80 weight% or less is preferable. In the case of batter, it is preferably 0.5 to 65% by weight, more preferably 5 to 5%.
0% is good. If it is less than 0.5% by weight, the intended purpose cannot be achieved. Further, even if the amount is more than 65% by weight, the intended purpose cannot be achieved.

(2) Composition for deep-fried foods The composition for deep-fried foods is composed mainly of cereal flours such as wheat flour and starch containing a specific amount of plant sterols, and a slurry-like batter is formed by adding water. , Which is adhered to the fried seeds as a batter, or which is in a powdery state without being added with water, and which is adhered to the fried seeds as a batter, wheat flour, starch and the like are mixed with plant sterols to form a dusting powder. Which is directly attached to the fried seed,
Powdered plant sterols, which are directly dusted, seasoning for fried seeds or seasoning for deodorization, which is a mixture of a specific amount of seasoning material and plant sterols, which is attached to fried seeds And the like. Further, examples thereof include powdery premixes, liquid batters, those adhering to fried seeds, and their refrigeration, frozen, and frying. By using the composition for deep-fried food of the present invention, a deep-fried food containing a specific amount of plant sterol and having excellent properties can be obtained.

As described above, the composition for deep-fried food is
It is composed of (a) batter, (b) dusting powder, (c) seasoning, etc., and these will be described below. (A) Batter This batter constitutes a batter of fried food. The batter of the present invention is a mixture of a raw material mainly composed of flour such as wheat flour and starch with a specific amount of plant sterol. One form of the batter is to add water to form a slurry and attach it to fried seeds, and is used for tempura clothes, fried food clothes, tonkatsu clothes, fry clothes, fritter clothes, and the like. In another form, a batter is attached in powder form to fried seeds, which can be used for frying, fried tonkatsu, fried, etc.

In the preparation of batter, if necessary,
Swelling agents, egg yolk powder, pumpkin powder, pigments, powdered soy sauce, powdered seasonings, polysaccharides, powdered fats and oils, emulsifiers and the like can be used, but natural materials are preferable. For these batters, powdery batter powder containing a mixture of plant sterol and predetermined raw materials can be distributed as tempura powder, fried chicken powder, fried powder, frying powder, fritter powder and the like. It is also preferable that these batter powders are granulated or granulated by a granulating operation.

When the batter of the present invention is used, the fried food after fried cooking has a preferable light texture with a crispy batter, and the water content of the fried seed is retained to improve the juiciness. These functions are, of course, immediately after frying,
It is maintained over time, and its function can be reproduced by reheating in a microwave oven or oven toaster after refrigeration and freezing. Then, in the present invention, tonkatsu, fried foods, such as fried foods in which the binding property of the batter is particularly problematic, by incorporating a plant sterol, binding the batter and the fried seed at the same time while retaining the moisture of the fried seed. Wearability is remarkably improved. Moreover, the binding property of bread crumbs is also good. Further, the batter containing the plant sterol of the present invention is excellent in the effect of masking fishy odor of fish and shellfish such as shrimp and animal odor of meat such as pork.

(B) Flour Flour The main dusting powder is adhered and coated on the fried seeds for the purpose of retaining the moisture of the fried seeds and improving the binding property of the clothes. The dusting powder of the present invention is usually obtained by adding a specific amount (0.5 to 100% by weight) of plant sterols to wheat flour, starches and the like used as dusting powder. Therefore, the powdery plant sterol can be directly used as a dusting powder. The dusting powder of the present invention can be used in combination with the batter. In the present invention, as the dusting powder, by using a plant sterol containing a specific amount,
The fried seed has an increased water-retaining effect, the adhesion of the batter is maintained, the juiciness of the fried seed is improved, and the unpleasant odor masking effect of the fried seed is also improved.

(C) Seasoning This seasoning is used as a seasoning for seasoning or a seasoning for eliminating odors. The seasoning for seasoning is a seasoning used for preliminarily seasoning fried seeds, such as fried Tatsuda, pork cutlet for seasoning, or the like, which is used by dipping fried seeds or sprinkling on fried seeds. Further, the seasoning for deodorizing is a seasoning used for dipping the fried seed or for sprinkling the fried seed for the purpose of deodorizing the fried seed. The seasoning of the present invention is a normal seasoning, for example, soy sauce, sake, edible oil,
It can be obtained by using spices, pepper, salt and the like, and adding a specific amount of plant sterol thereto. Also,
The seasoning of the present invention is preferably a powdery one used by being sprinkled on fried seeds in order to improve the binding property of the batter after fried cooking. When the seasoning containing a specific amount of the plant sterol of the present invention is added to the preparation of fried seeds, the effect of masking the unpleasant odor of fried seeds becomes remarkable. The seasoning of the present invention can also be used by blending it with the above-mentioned dusting powder or batter.

(3) Deep Fried Food The deep fried food is one in which a batter is attached around the fried seed and the fried food is fried with high temperature oil and eaten. Specific examples include tempura, fried chicken, pork cutlet, fried food such as fried shrimp, fritters and the like. The fried food of the present invention can be formed by using the composition for fried food of the present invention.

(4) Cholesterol reduction Cholesterol reduction can be expected to be effective if the amount of plant sterol is set to 0.01 g to 6 g per meal of fried food. That is, the fried food containing the plant sterol of the present invention is expected to have an effect of suppressing absorption of cholesterol derived from fried seeds by ingesting the plant sterol in the form of fried food. In this case, the content of plant sterols in the fried food is preferably 0.01 g to 6 g. In the fried food here, per fried food,
Alternatively, it is the content per meal. In this way, by ingesting plant sterols with fried foods, it can be expected that the increase in plasma cholesterol due to diet can be effectively suppressed.

[0029]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described more specifically with reference to Examples, but the present invention is not limited thereto. In addition, "%" means "% by weight" unless otherwise specified.

1. Evaluation method The fried foods of the examples and comparative examples were evaluated by the following sensory test and device test.

2. Sensory test (texture, etc.) About the fried food of the present invention, 1 hour after frying, 10
Sampled by human panelists, (1) flavor of batter, (2) crispy batter, (3) chewy after 3 hours, (4) succulent fried type, (5) odor and beast of fried type A sensory evaluation was performed according to the following evaluation criteria for each item of odor masking effect, (6) Freezing resistance, and (7) Fried seed / batter binding property.

<Evaluation criteria> (1) Flavor of the batter 5: Very good flavor. 4: Good flavor. 3: There is a slight flavor. 2: Slightly inferior in flavor 1: Very poor in flavor.

(2) Crunchiness of clothes 5: Very crunchy. 4: Crunchy. 3: Somewhat crunchy. 2: There is little feeling of being soft and crisp on the whole. 1: No crispness is felt.

(3) Chewy after 3 hours 5: The texture is similar to that of freshly fried food. 4: It is not as fresh as fried but has moderate hardness. 3: It begins to become slightly soft, but the hardness remains. 2: Soft and slightly soft. 1: Soft and very soft.

(4) Juicy feeling of fried type 5: Very juicy. 4: There is a juicy feeling. 3: There is a slight juiciness. 2: Somewhat sticky. 1: Punchy.

(5) Masking effect 5 for fishy and animal odors of fried seeds: The masking effect is very high. 4: High masking effect. 3: There is a slight masking effect. 2: The masking effect is slightly inferior. 1: There is no masking effect.

(6) Freezing resistance "Freezing resistance" was evaluated by the following evaluation method. The deep-fried food which had been fried for 1 hour was frozen at -20 ° C. This-
It was stored at 20 ° C. for 3 months, and a storage test was conducted. Reheating cooking was performed by heating each frozen fried food in a microwave oven of 500 W for a certain period of time.

The reheated fried food was sampled by 10 panelists, and the items (1) to (6) were compared with the fried food before freezing and evaluated according to the following evaluation criteria. 5: Very good as freshly fried. 4: Excellent. 3: A little worse than freshly fried. 2: Bad. 1: Very bad.

(7) Binding property (physical properties) of fried seed and batter 5: Very excellent in binding property. 4: Excellent in binding property. 3: Slightly good binding property. 2: Slightly inferior in binding property. 1: Poor in binding property.

3. Equipment test (physical properties) Hardness and strength were measured by the following methods. (8) Hardness (Evaluation of crispness) The "hardness" was evaluated by measuring the stress by the following instrumental measurement. Using Leoner RE-33005 (manufactured by Yamadensha),
The stress was measured under the following conditions. Use a cylindrical plunger (diameter 40 mm), assume a breaking speed of 0.5 mm / s, and assume that 15% of the thickness of the fried food corresponds to the upper surface of the garment. Was evaluated by the following evaluation criteria as an index of hardness.

<Evaluation criteria> 5: 1000-1300 4: 800-1000 3: 600-800 2: 400-600 Less than 1: 400

(9) Strength (Evaluation of Tooth Fragility) The strength was measured using Leoner RE-33005 (manufactured by Yamadensha),
The breaking stress was measured under the following conditions. The plunger uses a corrugated knife knife (thickness 0.4 mm), breaking speed 0.5 mm / s, storage pitch 0.04. The unevenness (jaggedness) of the obtained stress waveform was read, and the crispy feeling with the brittleness of the clothing was used as an index of strength, and evaluated according to the following evaluation criteria.

<Evaluation criteria> 5: 900-1700 4: 700-900 3: 500-700 2: 300-500 Less than 1: 300

[0044]

Examples 1 to 5 and

[Comparative Examples 1 to 3] (Tonkatsu) 1. Preparation of batter and pork cutlet and fried batter premix (“Haya Wakakatsu fried powder”: Showa Sangyo Co., Ltd.) is used as a basic mixture, and plant sterols are mixed in the ratio shown in Table 1 below to homogenize. And fried flour. Next, 320 g of water was added to 200 g of each of the obtained and frying powders and mixed to prepare a batter. Then, for each batter obtained, a thickness of 1 cm,
After soaking 100g of loin pork evenly,
It was sprinkled with raw bread crumbs. The amount of batter deposited was 30 g on average. Then, the obtained loin pork with batter was fried at 175 ° C. for 3 minutes to obtain a pork cutlet.

2. Sensory test (texture, etc.) The sensory test was performed on the above items (1) to (7), but the freezing resistance of the item (6) was performed by performing the heating time of reheating cooking for 120 seconds. .

3. Equipment test (physical properties) "Hardness" was evaluated by a method for evaluating crispness.

4. Evaluation results The evaluation results of the obtained pork cutlet are shown in Table 1.

[0048]

[Table 1]

[0049]

Examples 6 to 10 and

[Comparative Examples 4 to 5] (Tempura 1) 1. Preparation of flour and tempura (with plant sterols in flour) As tempura before battering when using fried seeds as shrimp, add tempura flour (“Kin tempura flour” from Showa Sangyo Co., Ltd.) to plants A sterol was blended in a ratio shown in Table 2 to prepare a dusting powder. The resulting dusting powder was then dusted with a tailed mud shrimp of size 21-25 fish / pound.
The amount of dusting powder was 0.5 g per fish. Then
Each shredded shrimp was evenly dipped in a batter obtained by adding 320 g of water to 200 g of tempura powder and mixing.
Then, the mixture was put into oil heated to 175 ° C., each batter was sprinkled with flowers and fried for 3 minutes and 30 seconds to obtain shrimp tempura.

2. Sensory test (texture, etc.) The sensory test was carried out for the above items (1) to (6). Regarding the freezing resistance of the item (6), it was carried out by performing the heating time of the reheating cooking for 40 seconds. .

3. Equipment test (physical properties) The strength was evaluated by a method for evaluating brittleness.

4. Evaluation results The evaluation results of the obtained tempura are shown in Table 2.

[0053]

[Table 2]

[0054]

Examples 11 to 15 and

[Comparative Examples 6 to 8] (Tempura 2) 1. Preparation of batter and tempura (with plant sterol in the batter) Tempura powder (“Kin tempura powder” manufactured by Showa Sangyo Co., Ltd.) is sprinkled on dusters of size 21 to 25 fish per pound. Shrimp attached. Further, the above-mentioned tempura powder was blended with plant sterols at a ratio shown in Table 3 to prepare tempura powder. Next, 320 g of water was added to 200 g of each obtained tempura powder and mixed to prepare a batter. Next, soak the shredded shrimp obtained above in a uniform manner in the obtained batter, then add to the oil heated to 175 ° C., add flower spatter with each batter, and 3 minutes 3
Deep fried for 0 seconds to obtain shrimp tempura. The amount of sticky batter of the obtained shrimp tempura was 20 g per fish.

2. Sensory test (texture, etc.) The same procedure as in Example 2 was performed.

3. Equipment test (physical properties) The same procedure as in Example 2 was performed.

4. Evaluation results The evaluation results obtained are shown in Table 3.

[0058]

[Table 3]

[0059]

Examples 16 to 20 and

Comparative Examples 9 to 11 (fried chicken) 1. From the batter and fried chicken preparation to fried chicken powder (“Showa Sangyo Co., Ltd.'s“ Meat fried chicken ”), which is a pre-mix for frying,
Plant sterols were blended in the proportions shown in Table 4 to prepare frying batter (powder). Next, 30 g of the obtained frying batter (powder) was evenly sprinkled on 5 pieces of peach chicken weighing 60 g. The amount of batter deposited was 6 g per piece. Then, the obtained peach chicken with batter was placed for 20 minutes, and then fried at 170 ° C. for 5 minutes to obtain fried chicken peach.

2. Sensory test (texture, etc.) The sensory test was carried out for the above items (1) to (6). Regarding the freezing resistance of the item (6), it was carried out by performing the heating time of the reheating cooking for 70 seconds. .

3. Evaluation results The evaluation results obtained are shown in Table 4.

[0062]

[Table 4]

[0063]

[Effects of the Invention] (1) The fried food of the present invention maintains the flavor of the batter, the crispy feeling of the batter, the texture of the batter after a long time, the juicy feeling of the fried type, and the masking effect of the odor and the animal odor of the fried type. It has excellent properties in terms of texture, taste and flavor. These characteristics are excellent in that they are maintained even after freezing.

(2) It is also excellent in the physical properties such as the binding property between the fried seed and the batter and the hardness of the fried food.

(3) Plasma cholesterol lowering action can be expected at the same time.

   ─────────────────────────────────────────────────── ─── Continued front page    (72) Inventor Toshiyuki Kaneko             Showa Sangyo 2-20-2 Hinode, Funabashi City, Chiba Prefecture             Research Institute, Inc. (72) Inventor Michiyo Senba             Showa Sangyo 2-20-2 Hinode, Funabashi City, Chiba Prefecture             Research Institute, Inc. F-term (reference) 4B025 LB04 LB05 LB06 LB07 LG21                 4B042 AC04 AC05 AD18 AG03 AG07                       AG72 AH01 AK02 AK11 AP05

Claims (7)

[Claims] 1. A composition for deep-fried food, which comprises 0.5% by weight or more of plant sterol. 2. The composition for frying according to claim 1, wherein the composition for frying is flour. 3. The fried food composition according to claim 1, wherein the fried food composition contains a plant sterol in an amount of 0.5 to 65% by weight. 4. The batter for frying, which is made into a slurry and attached to frying seeds, and is for tempura, fried, tonkatsu, fried food, or fritter. Fried food composition 5. The composition for frying according to claim 3, wherein the batter for frying is in a powder form and adheres to frying seeds and is for frying, pork cutlet or fried food. 6. The composition for frying is a seasoning for seasoning a fried seed or a seasoning for eliminating an odor.
The composition for deep-fried food according to 4 or 5. 7. A fried food formed from the composition for fried food according to claim 1, 2, 3, 4, 5 or 6.