JP2008099617A - Composition for deep-fried food, and deep-fried food using the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a composition for deep-fried food, which is mixed with a plant sterol and capable of decreasing occurrence of a blowout rate when cooking in oil, and to provide a deep-fried food using the composition. <P>SOLUTION: This composition for deep-fried food is mixed with a compound material of a plant sterol and yolk lipoprotein. The deep-fried food using the composition is also provided. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to a composition for deep-fried food that can reduce the puncture rate during oiling using plant sterols, and a deep-fried food using the same.

  For fried foods such as croquettes, mince cutlets, fries, tempura, etc., immerse the contents in a batter solution with water added to a batter mix, and then apply the oil. It is prepared by. In addition, in the case of a middle tool with a lot of water, before the middle tool is immersed in a batter solution, dusting made of powder such as wheat flour or starch is also applied as necessary.

In such deep-fried foods, especially soft fried foods that contain a lot of moisture in the croquettes and chopped cutlets cause punctures due to the expansion of air and moisture in the oil bowl, and the medium stuffs come out of the fried garments. There was a problem that the ingredients and clothes were peeled off by puncture, and the moisture of the ingredients was excessively lost, and the texture, flavor and appearance of the ingredients were impaired.
Furthermore, since fried foods contain a large amount of edible oils and fats, in recent years, there has been an increasing demand for product development in consideration of health.

  On the other hand, plant sterols are known to have a function of lowering the total cholesterol and low density lipoprotein-cholesterol concentration in blood by daily intake. These plant sterols are contained in foodstuffs such as vegetable oils and fats, soybeans and wheat, but their content is very small, so the development of foods that strengthen these plant sterols so that they can be ingested daily Is desired.

  For example, in Patent Document 1 (Japanese Patent Laid-Open No. 2003-235484) and Patent Document 2 (Japanese Patent Laid-Open No. 2000-175543), a composition for deep-fried plant sterols having a function of reducing the total cholesterol concentration in blood is disclosed. It has been proposed to add to. Furthermore, Patent Literature 1 describes that the texture and the freezing tolerance of fried foods are improved by adding a specific proportion of plant sterol to the fried food composition. Further, Patent Document 2 describes a technique related to tempura which is superior in appearance such as flowering feeling and texture such as savory feeling by adding temperate garments to plant sterol and lecithin. However, these patent documents do not suggest any effect of reducing the puncture rate when dipping.

  In any of the above patent documents, the addition of plant sterols to the composition for fried foods has been studied. According to the present inventors, when the composition for fried foods described in these patent documents is used, Puncturing occurred at a rate similar to that of the additive, and the puncture rate of fried food could not be reduced.

JP 2003-235484 A JP 2000-175743 A WO2005 / 041692

  Accordingly, an object of the present invention is to provide a composition for deep-fried food that can reduce the puncture rate when drip using a plant sterol, and a deep-fried food using the same.

In order to achieve the above object, the present inventor has conducted extensive research on combinations of plant sterols and other raw materials, and as a result, a complex of plant sterols and egg yolk lipoproteins can be added to a fried composition. Surprisingly, the present inventors have found that the puncture rate at the time of oiling can be reduced, and have completed the present invention.
That is, the present invention
(1) A composition for deep-fried food containing a complex of plant sterols and egg yolk lipoprotein,
(2) The composition for fried foods according to (1), wherein the composition ratio of the plant sterols to the egg yolk lipoprotein is 5 to 232 parts of the plant sterols to 1 part of the egg yolk lipoprotein,
(3) The composition for deep-fried foods of (1) or (2) whose compounding quantity of a composite is 0.5 to 50% with respect to solid content of the composition for deep-fried foods,
(4) Deep-fried food formed from the composition for deep-fried food according to any one of (1) to (3),
It is.

  The present applicant has already applied for a complex of plant sterols and egg yolk lipoprotein and a food containing the same (WO2005 / 041692: Patent Document 3). However, the filing composition using the composite and the fried food using the composition are not studied at all in the application.

  According to the present invention, it is possible to reduce the puncture rate of the deep-fried food during oil frying, and thus it is possible to reduce waste loss in the case of mass production in the food industry. In addition, since the fried food of the present invention contains plant sterols having physiological activity, a product in consideration of health can be provided.

  Hereinafter, the present invention will be described in detail. In the present invention, “%” means “% by mass”, and “part” means “part by mass”.

  The composition for deep-fried food of this invention refers to the batter liquid or the batter mix before adding water used when dressing a deep-fried food. The fried food of the present invention is a food that has been dressed and oiled using the composition for fried food. Specifically, for example, cream croquettes, mentaka cuts, potato croquettes, fried oysters, fried shrimps, tempura and the like.

  The composition for deep-fried food that is batter liquid or batter mix generally contains flour, starch, etc., but the composition for deep-fried food of the present invention further contains a complex of plant sterols and egg yolk lipoprotein. This has the effect of reducing the puncture rate when frying the oil. As described above, the composition for deep-fried food of the present invention is particularly suitable for cream croquettes, fried cutlets, fried oysters, etc., by reducing the puncture rate during frying of the deep-fried food. is there.

The egg yolk lipoprotein in the complex of egg yolk lipoprotein and plant sterols blended in the present invention comprises egg yolk protein, a phospholipid having a hydrophilic part and a hydrophobic part, and a neutral lipid such as triacylglycerol and cholesterol. It is a complex. The complex has a structure in which neutral lipids are wrapped with a hydrophilic portion of protein or phospholipid on the outside and a hydrophobic portion on the inside. Egg yolk lipoprotein is the main component of egg yolk and occupies about 80% of the yolk solid content. Therefore, the egg yolk lipoprotein of the present invention is not particularly limited as long as it is an egg yolk that is generally used as an edible substance. For example, raw egg yolk obtained by splitting a chicken egg and separating it from egg white liquid, the raw egg yolk is sterilized, frozen, spray dried or freeze dried, phospholipase A ₁ , phospholipase 1 such as enzyme treatment with A ₂ , phospholipase C, phospholipase D or protease, desugaring treatment with yeast or glucose oxidase, decholesterolization treatment such as supercritical carbon dioxide treatment, mixed treatment with salt or saccharide, etc. The thing which performed the seed | species or 2 or more types of processing etc. is mentioned. Moreover, in this invention, you may use the whole egg obtained by dividing a chicken egg, what mixed egg yolk and egg white in arbitrary ratios, or what performed the said process to these.

  On the other hand, the plant sterols of the present invention are plant sterols or plant stanols obtained from fat-soluble fractions of plants having a structure similar to cholesterol or the saturated cholestanol, or components thereof. Plant sterols are present in a total of several percent in the fat-soluble fraction of plants. Further, commercially available plant sterols or plant stanols have a melting point of about 140 ° C. and are solid at room temperature. Examples of these main components include β-sitosterol, β-sitostanol, stigmasterol, Examples include tigmasteranol, campesterol, campestanol, brush castrol, and brush castanol. Moreover, about a plant stanol, what saturated the plant sterol by hydrogenation other than a natural product can also be used. In the present invention, the plant sterols are mainly composed of so-called free compounds, but may contain some amount of ester compounds.

  As the plant sterols used in the present invention, commercially available powders or flakes can be used, but it is preferable to use powders having an average particle diameter of 50 μm or less, particularly 10 μm or less. When using powders or flake-like plant sterols having an average particle diameter exceeding 50 μm, a homogenizer (TK Mycoloyder: manufactured by Primix Co., Ltd., etc.) is used to produce a composite by stirring and mixing with egg yolk. ) Is preferably used while stirring and mixing while reducing the size of the plant sterol particles. As a result, a complex of plant sterols and egg yolk lipoprotein is easily formed, and when the complex is blended in the composition for fried food, it can be made difficult to give the tongue a rough texture.

  The complex of the plant sterols and egg yolk lipoprotein to be blended in the fried composition of the present invention is a powdery plant having the above-mentioned plant sterols and egg yolk mainly composed of egg yolk lipoprotein, preferably 10 μm or less. It is obtained by stirring and mixing sterols and egg yolk in an aqueous system. Specifically, considering the ease of stirring and mixing on an industrial scale, an egg yolk diluted solution in which egg yolk is appropriately diluted with an aqueous medium is used as the egg yolk lipoprotein, and the egg yolk diluted solution and the plant sterols are stirred. It is preferable to manufacture by mixing. The aqueous medium preferably has a water content of 90% or more, and examples thereof include egg white liquid in addition to fresh water. Further, the concentration of the egg yolk dilution is preferably 0.01 to 50% as the egg yolk solid content, although it depends on the amount of plant sterols to be added thereafter. 20 ° C.), however, heating to 45 to 55 ° C. is preferable because it is easy to stir and mix with the composite. For example, homomixing, colloid mill, high-pressure homogenizer, T.M. K. It is good to carry out until the whole becomes uniform using homogenizers, such as my colloider (made by Primix). In addition, what is obtained by the above-mentioned method is a composite dispersed in an aqueous medium, but may be subjected to a drying treatment such as spray drying or freeze drying to obtain a dry composite, which impairs the effects of the present invention. Other raw materials may be blended with the composite as long as there is no range.

  The complex of plant sterols and egg yolk lipoprotein used in the present invention is such that the composition ratio of plant sterols and egg yolk lipoprotein as the raw material is 5 to 232 parts of plant sterols relative to 1 part of egg yolk lipoprotein. Preferably, the composition ratio corresponds to 4 to 185 parts of plant sterols with respect to 1 part of egg yolk solids because egg yolk lipoprotein is present in about 80% of egg yolk solids. As will be described later, in the complex having water dispersibility, when the plant sterols are formed in the above range with respect to 1 part of egg yolk lipoprotein, the complex cannot be formed if the plant sterols are less than the above range. The egg yolk lipoprotein remains, and the flavor of the resulting fried food may be impaired by an unexpected egg yolk flavor. On the other hand, if it exceeds the above range, the plant sterols are difficult to form a complex. It becomes difficult to obtain the effect.

  0.5-50% is preferable with respect to solid content of the composition for deep-fried foods, and, as for the compounding quantity of the said complex, 1-40% is more preferable. If the amount of the composite is less than the above range, it is not preferable because it is difficult to obtain a deep-fried product with a reduced puncture rate. On the other hand, even if the amount is greater than the above range, it is difficult to obtain an effect of reducing the puncture rate corresponding to the amount added. Moreover, plant sterols are not preferable because they are expensive and are not economical.

  In addition to wheat flour and starch generally blended in the composition, other ingredients may be blended in the fried food composition of the present invention as long as the effects of the present invention are not impaired. Such raw materials include barley flour, rye flour, rice flour, soybean flour, corn flour and other processed flours, processed products thereof, animal and vegetable proteins, swelling materials, emulsifying materials, thickening polysaccharides, organic acid salts, seasonings And other raw materials such as ingredients and spices.

  The reason why the puncture rate is reduced in the fried food dressed using the fried food composition of the present invention is not clear, but is presumed as follows. Plant sterols have the property of floating on the water surface even after being subjected to a dispersion treatment in water, but the complex used in the present invention has the property of dispersing in water as will be described later. It is presumed that the amphiphilic egg yolk lipoprotein is attached to the surface of the plant sterols with the hydrophobic part facing the surface side of the hydrophobic plant sterols and the hydrophilic part facing the outside. The composite in such a state can be uniformly dispersed in the batter liquid without becoming lumps and can be uniformly contained in the clothes of the fried food. As a result, it is speculated that the entire structure of the composition for deep-fried food can be uniformly strengthened and hardened, and has the effect of reducing the puncture rate.

  Hereinafter, the complex of the plant sterols and egg yolk lipoprotein used in the present invention, the composition for fried food containing the complex, and the fried food will be specifically described based on examples and the like. The present invention is not limited to these.

[Preparation Example 1]: Analysis of components of complex and component ratio of plant sterols of complex to egg yolk lipoprotein First, 5 g of egg yolk liquid (2.5 g of egg yolk solids, about egg yolk lipoprotein in egg yolk solids) 2 g) was added with 95 g of fresh water, and stirred for 1 minute at 2000 rpm with a homogenizer (manufactured by Nissin Medical Science Equipment Co., Ltd., Hiscotron) to prepare an egg yolk dilution. Next, 2.5 g of plant sterol (97.8% free substance, 2.2% ester, average particle size of about 3 μm) was added while stirring at 5000 rpm, and further stirred at 10,000 rpm for 5 minutes. A dispersion of the complex formed from the protein was obtained (Preparation Example 1-1).

  1 g of the obtained dispersion was taken, 4 g of 0.9% saline was added, deaerated with a vacuum dryer (Tokyo Science Instruments Co., Ltd., VOS-450D) at a vacuum degree of 10 mmHg for 1 minute, and a centrifugal separator ( Centrifugation was performed at 3000 rpm for 15 minutes using a model manufactured by Kokusan Co., Ltd., model H-108ND, and the precipitate and the supernatant were separated. The supernatant was filtered with a 0.45 μm filter, and further with a 0.2 μm filter to remove the complex and plant sterols not forming the complex.

  The absorbance (OD) of this filtrate was measured using a spectrophotometer (Hitachi, U-2010), 0.9% saline as a control, and absorption at 280 nm (amino acids having an aromatic ring in the protein). ) And the amount of protein in the filtrate was measured.

  The amount of plant sterol added was changed as shown in Table 1, and the absorbance was similarly measured (Preparation Example 1-2 to Preparation Example 1-8). The results are shown in Table 1.

  Further, the absorbance at 440 nm was further measured for the filtrate of Preparation Example 1-1 and the filtrate of Preparation Example 1-6. Here, 440 nm is an absorption wavelength of an oil-soluble pigment (carotene) contained in egg yolk lipoprotein. The results are shown in Table 2.

  When the composition ratio of the complex is 5 parts or less of plant sterol with respect to 1 part of egg yolk lipoprotein, as shown in Table 1, as the ratio of plant sterol increases, the protein or amino acid content in the filtrate becomes 280 nm. It can be seen that the absorbance decreases and the protein or amino acid content decreases. Table 2 also shows that the absorbance at 440 nm, which is an index of the fat content in the filtrate, is significantly higher in the filtrate of Preparation Example 1-1 than in Preparation Example 1-6, and the fat content is clearly higher. . On the other hand, when the composition ratio of the complex is 5 parts or more of plant sterol with respect to 1 part of egg yolk lipoprotein, from Table 1, the absorbance at 280 nm, which is an index of the content of protein or amino acid in the filtrate, is substantially constant, From Table 2, it can be seen that, in the absorbance at 440 nm, which is an index of the fat content in the filtrate, the filtrate of Preparation Example 1-6 has a significantly lower absorbance than that of Preparation Example 1-1, and the fat content is clearly low.

  From the above results, in the dispersion in which the composition ratio of the complex is 5 parts or more of plant sterol to 1 part of egg yolk lipoprotein, there is free protein or amino acid that is not egg yolk lipoprotein in addition to the complex, On the other hand, in the dispersion of which the composition ratio of the complex is less than 5 parts of plant sterol to 1 part of egg yolk lipoprotein, there is egg yolk lipoprotein that did not form a complex in addition to the free protein or amino acid. It is estimated that Therefore, it can be seen that 5 parts or more of plant sterols are necessary for use in forming the complex without leaving 1 part of egg yolk lipoprotein.

[Preparation Example 2]: Composition ratio of complex plant sterols and egg yolk lipoprotein The amount of egg yolk liquid (solid content 45%), fresh water, and plant sterol obtained by industrially dividing chicken eggs By changing as shown in Table 3, a dispersion of a complex of plant sterols and egg yolk lipoprotein was prepared, and the preferred composition ratio of plant sterols and egg yolk lipoprotein was examined from the dispersibility of this dispersion.

  That is, fresh water is added to the egg yolk liquid (solid content 45%) taken out by splitting the chicken egg, and stirred at 2000 rpm for 1 minute with a homogenizer (manufactured by Nissin Medical Science Equipment Co., Ltd., Hiscotron) to prepare an egg yolk diluted solution Then, the mixture was heated to 45 ° C., and then plant sterol (same as in Preparation Example 1) was gradually added while stirring at 5000 rpm. When the addition was completed, the mixture was further stirred at 10,000 rpm, and the plant sterol and egg yolk lipopolysaccharide were added. A protein complex dispersion was obtained.

  Regarding the dispersibility of the dispersion, 0.5 g of a dispersion of a complex of a plant sterol and egg yolk lipoprotein was placed in a test tube (inner diameter 1.6 cm, height 17.5 cm), and 0.9% saline 10 mL. Dilute, shake by agitating with a test tube mixer (IWAKI GLASS MODEL-TM-151) for 10 seconds, then let stand for 1 hour at room temperature, and further in a vacuum dryer (Tokyo Rika Kikai Co., Ltd., VOS-450D). The deaeration was carried out at room temperature (20 ° C.) with the degree of vacuum being 10 mmHg or less. These results are shown in Table 3.

  The plant sterol was dissolved by heating, cooled, immersed in an ethanol solution having a different specific gravity, and the specific gravity was determined by ups and downs. As a result, it was 0.98. It is considered a sterol.

  From Table 3, it can be seen that when the composition ratio of the complex is 232 parts or less of plant sterol relative to 1 part of egg yolk lipoprotein, good water dispersibility can be imparted to the complex.

  From the results of Preparation Example 1 and Preparation Example 2, the complex has a good water dispersibility, and in order to use it for the formation of the complex without leaving 1 part of egg yolk lipoprotein, the composition ratio of the complex is It turns out that it is the range of 5-232 parts of plant sterols with respect to 1 part of egg yolk lipoprotein.

[Preparation Example 3]
Sterilized egg yolk (solid content 45%, manufactured by Kewpie Co., Ltd.) 0.5 kg was added to fresh water 7.5 kg, and stirred at 2000 rpm for 1 minute with a homogenizer (Nisshin Medical Science Equipment Co., Ltd., Hiscotron). 2 kg of plant sterol (the same as Preparation Example 1) was gradually added while stirring at 5000 rpm and degassing at a vacuum degree of 350 mmHg. The mixture was stirred for 30 minutes at the same rotational speed to obtain a dispersion of a complex of plant sterol and egg yolk lipoprotein (use of sterilized egg yolk). The composition ratio of the complex in the obtained dispersion is 8.9 parts plant sterol to 1 part egg yolk solids and 11.1 parts plant sterol to 1 part egg yolk lipoprotein.

[Preparation Example 4]
0.5 kg of pasteurized egg yolk (solid content 45%, manufactured by QP Corporation) was added to 17.5 kg of fresh water, and the mixture was stirred at 2000 rpm for 1 minute with a homogenizer (manufactured by Nissin Medical Science Equipment Co., Ltd., Hiscotron). 2 kg of plant sterol (same as in Preparation Example 1) was gradually added while stirring at 5000 rpm and degassing at a vacuum of 350 mmHg. The mixture was stirred for 30 minutes at the same rotational speed to obtain a dispersion of a complex of plant sterol and egg yolk lipoprotein. The obtained dispersion of the composite was dried using a spray dryer under conditions of an air blowing temperature of 170 ° C. and an exhaust air temperature of 70 to 75 ° C. to obtain a dry composite (using sterilized egg yolk). The composition ratio of the complex was 8.9 parts plant sterol to 1 part egg yolk solids, and 11.1 parts plant sterol to 1 part egg yolk lipoprotein.

[Example 1] Batter liquid A batter liquid having the following composition was prepared. Mix commercially available batter mix (trade name: Shin-Chilled Batter, Nippon Shokuken Co., Ltd.), composite dispersion (complex dispersion obtained in Preparation Example 3) and fresh water until uniform, A batter solution containing a complex of plant sterol and egg yolk lipoprotein was obtained. In addition, the mixture ratio of the composite with respect to solid content in the obtained batter liquid was about 12%, and the compounding quantity was 48g.

<Battery formulation of Example 1>
Batter mix (commercially available) 350g
220 g of the composite dispersion of Preparation Example 3
Shimizu 1030g
―――――――――――――――――――――――
Total 1600g

[Example 2] Cream croquette Cream croquette having the following composition was prepared. That is, wheat flour (weak flour) was added to unsalted butter heated and dissolved in a kneader, chopped onion and red rice cake were added to what was prepared in a roux shape, and mixed until the whole became uniform. Milk was added to this to spread roux, salt, spices, sodium glutamate and seafood extract were added and heated to 85 ° C. Further, fresh cream was added and mixed until uniform, and gelatin dissolved in warm water was added and mixed until uniform to prepare a white sauce. The obtained white sauce is cooled to 5 ° C. in a refrigerator, molded into a bowl shape by 65 g, and 1.5 g per cream croquette is adhered to the surface as flour (soft flour) on the surface. The resulting batter liquid was uniformly deposited in an amount of 15 g per piece. Next, 26 g of raw bread crumbs were attached to the entire surface, and oiled at 170 ° C. for 4 minutes to produce a cream croquette in which the composite was blended with the clothes. In addition, the compounding quantity of the complex of a plant sterol and egg yolk lipoprotein was about 0.45g per cream croquette.

<Combination of cream croquette ingredients>
450g unsalted butter
400g of flour (weak flour)
100g fried onion
Red snow crab 1200g
3900g of milk
35g of salt
10g spice
5g sodium glutamate
Seafood extract 100g
Fresh cream 130g
20g gelatin
200g of lukewarm water
―――――――――――――――――――――――
Total 6550g

[Comparative Example 1]
In Example 2, a cream croquette was produced in the same manner as in Example 2 except that the batter liquid having the following blending ratio without addition of the complex was used. In addition, the following batter liquid removes a composite_body | complex from the batter liquid of Example 1, adjusts the said removal part with a batter mix (commercial item), and makes the whole solid content equivalent.

<Battery composition of Comparative Example 1>
Batter mix (commercially available) 398g
Shimizu 1202g
―――――――――――――――――――――――
Total 1600g

[Comparative Example 2]
In Example 2, a cream croquette was produced in the same manner as in Example 2 except that a batter solution having the following blending ratio in which only plant sterol was added was used. In addition, the following batter liquid replaces the complex in the batter liquid of Example 1 with a plant sterol (the same thing as the preparation example 3).

<Battery composition of Comparative Example 2>
Batter mix (commercially available) 350g
48 g of plant sterol (the same as Preparation Example 3)
Shimizu 1202g
――――――――――――――――――――――――
Total 1600g

[Test Example 1]
In Example 2 and Comparative Examples 1 and 2, 100 cream croquettes were produced, and the number of punctures was compared. In addition, regarding the judgment of puncture, it was considered that the surface of the clothes cracked and the white sauce protruded. The results are shown in Table 4.

  As is clear from the results in Table 4, the cream croquette using the batter liquid in which the complex of the plant sterol and egg yolk lipoprotein of Example 2 was blended was Comparative Example 1 in which the complex was not blended, and the complex It is understood that the puncture rate is remarkably reduced as compared with the cream croquette of Comparative Example 2 in which the plant sterol which is a raw material of the above is blended. Although not shown here, the puncture rate was reduced to the same extent as in Example 2 even when a complex dispersion using plant stanol was used instead of the plant sterol used in Preparation Example 3. .

[Example 3] Batter mix A batter mix having the following composition was prepared. Mix the commercially available batter mix (trade name: Shin-Chilled Batter, Nippon Shokuken Co., Ltd.) and the complex (the dried complex obtained in Preparation Example 4) until uniform, and add plant sterol and egg yolk lipoprotein. A batter mix containing the composite was obtained. In addition, the mixture ratio of the composite with respect to solid content in the obtained batter mix was about 32%.

<Batter mix of Example 3>
Batter mix (commercially available) 306g
144 g of complex (similar to Preparation Example 4)
―――――――――――――――――――――――
Total 450g

[Example 4] Menchikatsu Menchikatsu with the following composition was prepared. In other words, raw bread crumbs and milk were mixed, moistened, mixed meat, onions, whole eggs, salt and spices were mixed and kneaded until they became sticky. 40 g of the obtained ingredients are packed into a circular mold, uniformly molded, and 1 g of wheat flour (soft flour) is uniformly sprinkled as a flour on the surface. The batter mix and fresh water obtained in Example 3 Was mixed until the mixture became uniform, and 10 g of a batter solution having the following blending ratio was uniformly adhered. Next, 18 g of raw bread crumbs were attached to the entire surface and oiled at 170 ° C. for 6 minutes to obtain a mentaka cut with the composite blended in the garment. In addition, the compounding quantity of the complex of plant sterols and egg yolk lipoprotein was about 1.2g per menchikatsu.

<Menka cutlet mix>
2000g meat
Onion 1100g
120g of raw bread crumbs
200g milk
100g of salt
440g whole egg
40g spice
――――――――――――――――――――――――
Total 4000g

<Battery formulation of Example 4>
450 g of the batter mix of Example 3
Shimizu 750g
――――――――――――――――――――――――
Total 1200g

[Comparative Example 3]
In Example 4, in place of the batter mix containing the composite obtained in Example 3, a commercially available batter mix not containing the composite (same as Example 3) was used. Menchikatsu was made in the same way.

[Comparative Example 4]
In Example 4, a mentaka cut was made in the same manner as in Example 4 except that the batter mix prepared in Example 3 was replaced with a plant sterol (same as in Preparation Example 4). did.

[Test Example 2]
In Example 4 and Comparative Examples 3 and 4, 100 punch cutlets were produced, and the number of punctures was compared. In addition, regarding the judgment of puncture, it was considered that the surface of the clothes cracked and the meat juice oozed out and oiled and punctured. The results are shown in Table 5.

As is clear from the results in Table 5, Menchikatsu using a batter mix in which the complex of the plant sterol and egg yolk lipoprotein of Example 4 was blended was compared with Comparative Example 3 in which the complex was not blended. It is understood that the puncture rate is remarkably reduced as compared with the Menchikatsu of Comparative Example 4 in which the plant sterol as the raw material is blended. Although not shown here, the puncture rate was reduced to the same extent as in Example 4 when a complex using plant stanol was used instead of the plant sterol used in Preparation Example 4.

Claims (4)

  A fried food composition comprising a complex of plant sterols and egg yolk lipoprotein.   The composition for deep-fried food according to claim 1, wherein the composition ratio of the plant sterols to the egg yolk lipoprotein is 5 to 232 parts of the plant sterols to 1 part of the egg yolk lipoprotein.   The composition for deep-fried foods according to claim 1 or 2 whose compounding quantity of a complex is 0.5 to 50% with respect to solid content of the composition for deep-fried foods. A fried food formed from the fried food composition according to any one of claims 1 to 3.