JP2012115212A - Deep-fried tofu food - Google Patents
Deep-fried tofu food Download PDFInfo
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Abstract
Description
本発明は、口の中で崩れるように溶ける食感を有する油揚食品に関する。 The present invention relates to a deep-fried food having a texture that melts so as to collapse in the mouth.
ドーナツ、てんぷら、唐揚げ等の油揚食品は、現在の日本人の食生活においてなくてはならない食品となっている。また、最近では、歯応えが少なく、口の中で崩れるように溶ける食感が好まれる傾向にあり、杏仁豆腐、プリン、クリーム等のゲル状又は液状食品に留まらず、ドーナツやクッキー等の固形状食品においても同様の食感が求められている。 Deep-fried foods such as donuts, tempura, and deep-fried food are essential foods in the current Japanese diet. In addition, recently, there is a tendency to prefer a texture that is less crunchy and melts in the mouth, and it is not limited to gel-like or liquid foods such as apricot tofu, pudding, and cream, but solid forms such as donuts and cookies. The same texture is also demanded for food.
口の中で崩れるように溶ける食感を有する油揚食品を調製する方法として、特開２００７−２１５４９９号公報（特許文献１）には、パフ生地を膨化させてパフ種を得る工程と、前記パフ種を油で被覆する工程と、前記油で被覆した前記パフ種を衣生地で被覆する工程と、前記衣生地で被覆した前記パフ種を油調する工程とを備えることを特徴とするスナック菓子の製造方法が記載されている。しかしながら、パフ状の食品にしか用いることができず、また、調製する工程が煩雑であるため消費者の要望を十分に満足するものではなかった。 As a method for preparing a deep-fried food having a texture that melts in the mouth, Japanese Patent Application Laid-Open No. 2007-215499 (Patent Document 1) includes a step of expanding puff dough to obtain a puff seed, and the puff A snack confectionery comprising a step of coating seeds with oil, a step of coating the puff seeds coated with oil with a clothing dough, and a step of oiling the puff seeds coated with the clothing dough. A manufacturing method is described. However, it can be used only for puffed foods, and the preparation process is complicated, so that it does not sufficiently satisfy consumer demand.
そこで、本発明は、口の中で崩れるように溶ける食感を有する油揚食品を得ることを目的とする。 Then, an object of this invention is to obtain the fried food which has the food texture which melts so that it may collapse in a mouth.
本発明者らが、上記目的を達成すべく鋭意研究を重ねた結果、ヒアルロン酸及び／又はその塩１部に対し特定比率のショ糖脂肪酸エステルを配合するならば、意外にも油揚食品が口の中で崩れるように溶ける食感に仕上がることを見出し、本発明を完成するに至った。 As a result of intensive studies by the present inventors to achieve the above-mentioned object, if a specific ratio of sucrose fatty acid ester is blended with 1 part of hyaluronic acid and / or its salt, the fried food is surprisingly As a result, the present invention was completed by finding out that it has a texture that melts so as to collapse.
すなわち、本発明は、
ヒアルロン酸及び／又はその塩１部に対し、ショ糖脂肪酸エステル０．１〜１００部を配合する油揚食品、
である。
That is, the present invention
Deep-fried food containing 0.1 to 100 parts of sucrose fatty acid ester to 1 part of hyaluronic acid and / or salt thereof,
It is.
本発明によれば、口の中で崩れるように溶ける食感の商品価値の高い油揚食品を提供することができ、新たな需要を拡大することができる。 ADVANTAGE OF THE INVENTION According to this invention, the fried food with the high commercial value of the texture which melts so that it may collapse in a mouth can be provided, and a new demand can be expanded.
以下、本発明を詳述する。なお、本発明において「％」は「質量％」を、「部」は「質量部」を意味する。 The present invention is described in detail below. In the present invention, “%” means “mass%” and “part” means “part by mass”.
本発明の油揚食品は、ヒアルロン酸及び／又はその塩１部に対し、ショ糖脂肪酸エステル０．１〜１００部を配合することを特徴とする。好ましくは、０．５〜１００部であり、より好ましくは１〜２０部である。ショ糖脂肪酸エステルの配合量が、前記範囲より少ないと、モチモチとして口の中に残る食感となり好ましくない。前記範囲より多いと、油っこく重い食感となり好ましくない。 The fried food of the present invention is characterized in that 0.1 to 100 parts of sucrose fatty acid ester is blended with 1 part of hyaluronic acid and / or a salt thereof. Preferably, it is 0.5-100 parts, More preferably, it is 1-20 parts. If the blending amount of sucrose fatty acid ester is less than the above range, it will be unpreferable because the mouthfeel will remain in the mouth. If it is more than the above range, the oily and heavy texture is unfavorable.
本発明において油揚食品とは、１００℃以上に熱した油の中で食材を加熱調理した食品を指す。例えば、ルウや野菜、畜肉、魚介類等の食材を中種とし、その表面に澱粉や蛋白質から成る衣を付着させた、コロッケ、唐揚げ、海老フライ等の衣付きの油揚食品、揚げ玉等の衣そのもの、ドーナツ、ポテトチップ等の素揚げの油揚食品が挙げられる。特に、ドーナツ、ポテトチップ、揚げ玉が好ましく、ドーナツが本発明の効果を顕著に感じられるためもっとも好ましい。 In the present invention, the fried food refers to food obtained by cooking food in oil heated to 100 ° C. or higher. For example, croquettes, fried chicken, fried shrimp fried foods, fried balls, etc., with medium ingredients such as roux, vegetables, livestock meat, seafood, etc., and a surface made of starch or protein on the surface. Examples include deep-fried fried foods such as clothes, donuts, and potato chips. In particular, donuts, potato chips, and fried balls are preferred, and donuts are most preferred because the effects of the present invention can be felt remarkably.
ヒアルロン酸とは、グルクロン酸とＮ−アセチルグルコサミンとの二糖からなる繰り返し構成単位を１以上有する多糖類をいう。本発明で使用する原料ヒアルロン酸及び／又はその塩は、特に限定されるものではないが、例えば鶏冠、臍の緒、眼球、皮膚、軟骨等の生体組織、あるいはストレプトコッカス属等のヒアルロン酸産生微生物を培養して得られる培養液等を原料として、抽出（更に必要に応じて精製）して得られるものである。 Hyaluronic acid refers to a polysaccharide having one or more repeating structural units composed of disaccharides of glucuronic acid and N-acetylglucosamine. The raw material hyaluronic acid and / or salt thereof used in the present invention is not particularly limited. For example, living tissues such as chicken crown, umbilical cord, eyeball, skin, cartilage, or hyaluronic acid-producing microorganisms such as Streptococcus are cultured. The culture broth obtained in this way is used as a raw material, and is obtained by extraction (further purified as necessary).
本発明の油揚食品に用いるヒアルロン酸及び／又はその塩は、特に限定されるものではなく、当該粗抽出物あるいは精製物の何れを用いても良いが、精製物、具体的にはヒアルロン酸及び／又はその塩の純度が９０％以上のものが好ましい。純度が９０％未満の場合は、保管中に着色等の性状変化が生じ、ひいては本発明の口の中で崩れるように溶ける食感が損なわれる恐れがあり好ましくない。 The hyaluronic acid and / or salt thereof used in the fried food of the present invention is not particularly limited, and either the crude extract or the purified product may be used, but the purified product, specifically hyaluronic acid and The purity of the salt is preferably 90% or more. A purity of less than 90% is not preferred because changes in properties such as coloring may occur during storage, and the texture that melts in the mouth of the present invention may be lost.
また、本発明で使用するヒアルロン酸の塩としては、通常食品素材として利用されているものであれば特に限定されない。好ましくは、例えば、ナトリウム塩、カリウム塩、カルシウム塩、亜鉛塩、マグネシウム塩、アンモニウム塩等が挙げられる。 The salt of hyaluronic acid used in the present invention is not particularly limited as long as it is normally used as a food material. Preferably, for example, sodium salt, potassium salt, calcium salt, zinc salt, magnesium salt, ammonium salt and the like can be mentioned.
本発明の油揚食品に用いるヒアルロン酸及び／又はその塩の配合量は、０．００２〜４％が好ましく、０．０５〜０．６％がより好ましい。ヒアルロン酸及び／又はその塩の配合量が前記範囲より少ないと、口の中で崩れるように溶ける食感が得られないことがあり、前記範囲より多いと、配合量に応じた効果が得られ難く経済的でない。 0.002-4% is preferable and, as for the compounding quantity of hyaluronic acid and / or its salt used for the fried food of this invention, 0.05-0.6% is more preferable. If the blending amount of hyaluronic acid and / or salt thereof is less than the above range, a texture that melts in the mouth may not be obtained, and if it is greater than the above range, an effect corresponding to the blending amount is obtained. It is difficult and not economical.
本発明に用いるショ糖脂肪酸エステルは、ショ糖中の１個あるいは２個以上の水酸基と飽和あるいは不飽和の脂肪酸とがエステル結合したものであり、市販されているものであれば何れでも良いが、油分離を防止する効果が得られ易いことから、ＨＬＢ（親水性親油性バランス）が６〜１６のものが好ましく、１０〜１６がより好ましい。 The sucrose fatty acid ester used in the present invention is one in which one or two or more hydroxyl groups in sucrose are ester-bonded with a saturated or unsaturated fatty acid, and any commercially available one may be used. Since the effect of preventing oil separation is easily obtained, those having an HLB (hydrophilic lipophilic balance) of 6 to 16 are preferable, and 10 to 16 are more preferable.
本発明の油揚食品に用いるショ糖脂肪酸エステルの配合量は、０．０２〜２％が好ましく、０．０５〜１％がより好ましい。ショ糖脂肪酸エステルの配合量が前記範囲より少ない場合、口の中で崩れるように溶ける食感が得られないことがあり、前記範囲より多い場合、油っこく重い食感となり好ましくない。 The amount of sucrose fatty acid ester used in the fried food of the present invention is preferably 0.02 to 2%, more preferably 0.05 to 1%. When the amount of sucrose fatty acid ester is less than the above range, a texture that melts in the mouth may not be obtained, and when it exceeds the above range, an oily and heavy texture is not preferable.
本発明の油揚食品が衣付きの場合、ヒアルロン酸及び／又はその塩及びショ糖脂肪酸エステルは、衣に配合した場合により本発明の効果を奏し易く好ましい。 When the fried food of the present invention has a garment, hyaluronic acid and / or a salt thereof and a sucrose fatty acid ester are preferable because the effects of the present invention can be easily obtained when blended in the garment.
本発明の油揚食品が衣付きの場合、衣として付着させる澱粉は、特に限定されるものではないが、例えば、小麦粉、米粉等の穀粉、片栗粉、コーンスターチ、タピオカ澱粉等の生澱粉、これらを常法によりα化処理、湿熱処理等の物理的処理を行った澱粉、酵素処理を行った澱粉、更に、常法により架橋処理、エステル化処理、エーテル化処理、酸化処理等の化学的処理の１種又は２種以上を行った架橋澱粉、エステル化澱粉、エーテル化澱粉、酸化澱粉等の加工澱粉を１種又は２種以上用いることができる。 When the fried food of the present invention has a garment, the starch to be attached as a garment is not particularly limited. For example, flour such as wheat flour and rice flour, starch starch, corn starch, raw starch such as tapioca starch, etc. Starch that has been subjected to physical treatment such as pregelatinization and wet heat treatment by the method, starch that has been subjected to enzyme treatment, and chemical treatment such as crosslinking treatment, esterification treatment, etherification treatment, oxidation treatment, etc. One kind or two or more kinds of modified starches such as crosslinked starch, esterified starch, etherified starch, oxidized starch, etc., which have been seeded or two or more kinds can be used.
本発明の油揚食品が衣付きの場合、衣として付着させる蛋白質は、特に限定されるものではないが、例えば、液卵、牛乳、ホエイ、豆乳、大豆蛋白、小麦蛋白等、これらを常法により酵素処理、脱脂処理、脱糖処理、分画処理等の処理を１種又は２種以上行った蛋白質を１種又は２種以上用いることができる。 When the fried food of the present invention has a garment, the protein to be attached as a garment is not particularly limited. For example, liquid egg, milk, whey, soy milk, soy protein, wheat protein, etc. One or more proteins that have been subjected to one or more treatments such as enzyme treatment, degreasing treatment, desugaring treatment, and fractionation treatment can be used.
本発明の油揚食品に用いる食材は、特に限定されるものではなく、例えば、ホワイトソース、ドミグラスソース、カレー、トマトクリームソース、カルボナーラソース、カスタードクリーム、フラワーペースト等のルウ、小麦、薄力粉、米、米粉、大豆、きな粉、とうもろこし、インゲン豆、レンズ豆等の穀類、カボチャ、ニンジン、ジャガイモ、サツマイモ、サトイモ、ホウレンソウ、キャベツ、ナス、トマト、ピーマン、アスパラガス、タマネギ等の野菜、シイタケ、マッシュルーム等のきのこ類、牛肉、豚肉、鶏肉等の畜肉、家禽の卵、チーズ等の乳製品、マグロ、サケ、マス、カニ、エビ、イカ、ホタテ、牡蛎等の魚介類等が挙げられ、必要に応じてミンチ、加熱、成型等の下処理を施して用いれば良い。 Ingredients used in the fried food of the present invention are not particularly limited, for example, white sauce, domigrass sauce, curry, tomato cream sauce, carbonara sauce, custard cream, flour paste etc. roux, wheat, soft flour, rice, Cereals such as rice flour, soybeans, kinakome, corn, kidney beans, lentils, pumpkins, carrots, potatoes, sweet potatoes, taros, spinach, cabbage, eggplant, tomatoes, peppers, asparagus, onions, vegetables, shiitake, mushrooms, etc. Mushrooms, beef, pork, chicken and other livestock, poultry eggs, cheese and other dairy products, tuna, salmon, trout, crab, shrimp, squid, scallops, oysters and other seafood, etc. It may be used after being subjected to a pretreatment such as mincing, heating, or molding.
本発明の油揚食品には、前記原料以外に、本発明の効果を損わない範囲で適宜選択し配合することができる。具体的には、例えば、グルコース、ショ糖、乳糖、麦芽糖、オリゴ糖、ぶどう糖果糖液糖等の糖類、スクラロース、ステビア、アスパルテーム、アセスルファムカリウム、キシリトール、トレハロース、パラチノース等の甘味料、ポリグリセリン脂肪酸エステル、ショ糖脂肪酸エステル、リゾリン脂質等の乳化剤、ラム酒、味醂、日本酒等の酒類、醤油、食塩、核酸、アミノ酸、グルタミン酸ナトリウム等の調味料、胡椒等の香辛料、クエン酸、酒石酸、コハク酸、リンゴ酸、酢酸等の有機酸及びその塩、カルシウム、ナトリウム、カリウム、マグネシウム等のミネラル類、ビタミン類、各種ペプチド、デキストリン、色素、香料等が挙げられる。 In addition to the raw materials, the fried food of the present invention can be appropriately selected and blended within a range that does not impair the effects of the present invention. Specifically, for example, sugars such as glucose, sucrose, lactose, maltose, oligosaccharide, fructose fructose liquid sugar, sweeteners such as sucralose, stevia, aspartame, acesulfame potassium, xylitol, trehalose, palatinose, polyglycerin fatty acid ester , Emulsifiers such as sucrose fatty acid ester, lysophospholipid, alcoholic beverages such as rum, miso, sake, seasonings such as soy sauce, salt, nucleic acid, amino acid, sodium glutamate, spices such as pepper, citric acid, tartaric acid, succinic acid, Examples thereof include organic acids such as malic acid and acetic acid and salts thereof, minerals such as calcium, sodium, potassium and magnesium, vitamins, various peptides, dextrins, pigments and fragrances.
また、本発明で得られる油揚食品は、ヒアルロン酸及び／又はその塩１部に対し０．１〜１００部のショ糖脂肪酸エステルを配合することにより、脂質含有率を全体の２５％以下、好ましくは２０％以下まで低減したヘルシーな油揚食品を供することができる。 In addition, the deep-fried food obtained in the present invention has a lipid content of 25% or less, preferably 0.1 to 100 parts of sucrose fatty acid ester per 1 part of hyaluronic acid and / or its salt. Can provide a healthy fried food reduced to 20% or less.
本発明の油揚食品を製造する方法は、常法に則り調製すればよいが、冷凍保存し、必要により取り出して油揚調理しても、口の中で崩れるように溶ける食感に仕上がるため冷凍処理することが好ましい。 The method for producing the fried food of the present invention may be prepared in accordance with a conventional method. It is preferable to do.
以下に本発明の油揚食品を実施例及び試験例に基づき詳述する。なお、本発明はこれに限定するものではない。 The fried food of the present invention will be described in detail below based on examples and test examples. Note that the present invention is not limited to this.
〔実施例１〕
まず、薄力粉５４％、鶏卵を割卵後３０メッシュのストレーナーでろ過して調製した全卵液１７％、グラニュ糖１２％、バター７％、ベーキングパウダー１％、ショ糖脂肪酸エステル（ＨＬＢ１５）０．４％、ヒアルロン酸及び／又はその塩０．２％、清水８．６％を攪拌混合した。次に、へらで生地を良くこねた後、約７ｍｍの厚さに伸ばし、ドーナツ型（外径φ８０ｍｍ、内径４０ｍｍ）で打ち抜き、ドーナツ型の生地を調製した。最後に、いったん冷凍保管をした後、油温１７０℃で３分間油揚し、本発明の油揚食品（ドーナツ）を調製した。なお、得られた油揚食品は、ヒアルロン酸及び／又はその塩１部に対し、ショ糖脂肪酸エステルを２部配合していた。
[Example 1]
First, 54% soft flour, 17% total egg solution prepared by splitting chicken eggs with a 30-mesh strainer, granulated sugar 12%, butter 7%, baking powder 1%, sucrose fatty acid ester (HLB15) 0. 4%, hyaluronic acid and / or its salt 0.2%, and fresh water 8.6% were mixed with stirring. Next, after the dough was kneaded well with a spatula, it was stretched to a thickness of about 7 mm and punched out with a donut shape (outer diameter φ80 mm, inner diameter 40 mm) to prepare a donut-shaped dough. Finally, after frozen storage, it was fried for 3 minutes at an oil temperature of 170 ° C. to prepare a fried food (doughnut) of the present invention. In addition, the obtained fried food was blended with 2 parts of sucrose fatty acid ester to 1 part of hyaluronic acid and / or a salt thereof.
〔実施例２〕
ヒアルロン酸及び／又はその塩０．２％をヒアルロン酸及び／又はその塩０．０２％及び清水０．１８％に置換えた以外は、実施例１に準じて本発明の油揚食品（ドーナツ）を調製した。なお、得られた油揚食品は、ヒアルロン酸及び／又はその塩１部に対し、ショ糖脂肪酸エステルを２０部配合していた。
[Example 2]
The fried food of the present invention (donut) according to Example 1 except that 0.2% of hyaluronic acid and / or its salt was replaced with 0.02% of hyaluronic acid and / or its salt and 0.18% of fresh water. Prepared. In addition, the obtained fried food had 20 parts of sucrose fatty acid ester blended with 1 part of hyaluronic acid and / or a salt thereof.
〔実施例３〕
ショ糖脂肪酸エステル（ＨＬＢ１５）０．４％をショ糖脂肪酸エステル（ＨＬＢ１５）０．０４％及び清水０．３６％に置換えた以外は、実施例１に準じて本発明の油揚食品（ドーナツ）を調製した。なお、得られた油揚食品は、ヒアルロン酸及び／又はその塩１部に対し、ショ糖脂肪酸エステルを０．２部配合していた。
Example 3
The fried food of the present invention (donut) according to Example 1 except that 0.4% of sucrose fatty acid ester (HLB15) was replaced with 0.04% of sucrose fatty acid ester (HLB15) and 0.36% of fresh water. Prepared. The obtained deep-fried food had 0.2 parts of sucrose fatty acid ester blended with 1 part of hyaluronic acid and / or its salt.
〔比較例１〕
ヒアルロン酸及び／又はその塩をグラニュ糖に置き換えた以外は、実施例１に準じて油揚食品（ドーナツ）を調製した。
[Comparative Example 1]
A fried food (donut) was prepared according to Example 1 except that hyaluronic acid and / or a salt thereof was replaced with granulated sugar.
〔比較例２〕
ヒアルロン酸及び／又はその塩をキサンタンガムに置き換えた以外は、実施例１に準じて油揚食品（ドーナツ）を調製した。
[Comparative Example 2]
Fried food (doughnut) was prepared according to Example 1 except that hyaluronic acid and / or a salt thereof was replaced with xanthan gum.
〔比較例３〕
ヒアルロン酸及び／又はその塩をカラギーナンに置き換えた以外は、実施例１に準じて油揚食品（ドーナツ）を調製した。
[Comparative Example 3]
A fried food (donut) was prepared according to Example 1 except that hyaluronic acid and / or its salt was replaced with carrageenan.
〔比較例４〕
ショ糖脂肪酸エステル（ＨＬＢ１５）をグラニュ糖に置き換えた以外は、実施例１に準じて油揚食品（ドーナツ）を調製した。
[Comparative Example 4]
A fried food (donut) was prepared according to Example 1 except that the sucrose fatty acid ester (HLB15) was replaced with granulated sugar.
〔試験例１〕
実施例１〜３及び比較例１〜４の油揚食品（ドーナツ）について、下記の評価基準に従い、口の中で崩れるように溶ける食感を官能評価により判定した。結果を表１に示す。
＜食感＞
Ａ：非常に口の中で崩れるように溶ける食感を呈する。
Ｂ：若干口の中で崩れるように溶ける食感に劣るが、品位上問題はない。
Ｃ：口の中で崩れるように溶ける食感に欠け、油揚食品の適性に欠ける。
[Test Example 1]
About the fried food (Donut) of Examples 1-3 and Comparative Examples 1-4, according to the following evaluation criteria, the food texture melt | dissolved so that it might collapse in a mouth was determined by sensory evaluation. The results are shown in Table 1.
<Food texture>
A: A texture that melts so as to collapse in the mouth is exhibited.
B: Although it is inferior to the texture which melts so that it may collapse in a mouth, there is no problem in quality.
C: Lack of texture that melts in the mouth and lacks suitability of fried food.
〔表１〕
表１の結果、ヒアルロン酸及び／又はその塩１部に対し、ショ糖脂肪酸エステル０．１〜１００部を配合した場合、口の中で崩れるように溶ける食感が得られ好ましかった（実施例１〜３）。特に、ヒアルロン酸及び／又はその塩１部に対し、ショ糖脂肪酸エステル０．５〜１００部を配合した場合、非常に口の中で崩れるように溶ける食感を呈し好ましかった（実施例１、２）。一方、ショ糖脂肪酸エステルを０．１部未満配合した場合、１００部より多く配合した場合、また、ヒアルロン酸及び／又はその塩を同じ多糖類であるキサンタンガムやカラギーナンに置き換えた場合、粘稠性の食感となり口溶けが悪かった（比較例１〜４）。また、冷凍保管を行わなかった以外は、実施例１に準じて油揚食品（ドーナツ）を調製したところ、実施例１と比べ若干劣るものの、口の中で崩れるように溶ける食感が得られた。なお、比較例１の油揚食品（ドーナツ）の脂質含有率はが２９％だった。これに対し、実施例１の脂質含有率は２０％であり、比較例１と比べ相対的に３０％も減少していた。 As a result of Table 1, when 0.1 to 100 parts of sucrose fatty acid ester was blended with 1 part of hyaluronic acid and / or a salt thereof, a texture that melted in the mouth was obtained, which was preferable ( Examples 1 to 3). In particular, when 0.5 to 100 parts of sucrose fatty acid ester was blended with 1 part of hyaluronic acid and / or a salt thereof, it was preferable to exhibit a texture that melted so as to collapse in the mouth (Examples). 1, 2). On the other hand, when less than 0.1 part of sucrose fatty acid ester is blended, when more than 100 parts are blended, and when hyaluronic acid and / or a salt thereof is replaced with xanthan gum or carrageenan which is the same polysaccharide, it is viscous. And the mouth melted poorly (Comparative Examples 1 to 4). In addition, when fried food (doughnut) was prepared according to Example 1 except that it was not frozen and stored, although it was slightly inferior to Example 1, a texture that melted so as to collapse in the mouth was obtained. . In addition, the fat content of the fried food (doughnut) of Comparative Example 1 was 29%. On the other hand, the lipid content of Example 1 was 20%, which was relatively 30% lower than that of Comparative Example 1.
〔実施例４〕
ショ糖脂肪酸エステル（ＨＬＢ１５）をショ糖脂肪酸エステル（ＨＬＢ８）に置換えた以外は、実施例１に準じて本発明の油揚食品（ドーナツ）を調製した。得られた油揚食品（ドーナツ）は、実施例１にはやや劣るものの、口の中で崩れるように溶ける食感が得られ好ましいものであった。なお、得られた油揚食品は、ヒアルロン酸及び／又はその塩１部に対し、ショ糖脂肪酸エステルを２部配合していた。
Example 4
The fried food (doughnut) of the present invention was prepared according to Example 1 except that sucrose fatty acid ester (HLB15) was replaced with sucrose fatty acid ester (HLB8). Although the obtained deep-fried food (doughnut) was somewhat inferior to Example 1, the food texture melt | dissolved so that it might collapse in a mouth was obtained, and it was preferable. In addition, the obtained fried food was blended with 2 parts of sucrose fatty acid ester to 1 part of hyaluronic acid and / or a salt thereof.
〔実施例５〕
まず、液全卵８％、清水２２．４％を合わせた中に、薄力粉１５．５％、ショ糖脂肪酸エステル（ＨＬＢ１５）０．３％、ヒアルロン酸及び／又はその塩０．３％を混合し衣液を調製した。次に、前記衣液に剥きエビ４６％、２〜３ｃｍに切った三つ葉７．５％を加えて混ぜた後、油温１７０℃で３分間油揚し、本発明の油揚食品（かき揚げ）を調製した。得られた油揚食品（かき揚げ）の衣は、口の中で崩れるように溶ける食感が得られ好ましいものであった。なお、得られた油揚食品（かき揚げ）は、ヒアルロン酸及び／又はその塩１部に対し、ショ糖脂肪酸エステル（ＨＬＢ１５）を１部配合していた。
Example 5
First of all, 8% liquid egg and 22.4% fresh water are mixed with 15.5% soft flour, 0.3% sucrose fatty acid ester (HLB15), 0.3% hyaluronic acid and / or its salt. A dressing solution was prepared. Next, 46% peeled shrimp and 7.5% trefoil cut to 2-3 cm were added to the liquid and mixed, and then fried for 3 minutes at an oil temperature of 170 ° C. to prepare the fried food of the present invention did. The garment of the obtained deep-fried food (kakiage) was preferable because a texture that melted in the mouth was obtained. In addition, the obtained deep-fried food (kakiage) had mix | blended 1 part of sucrose fatty acid ester (HLB15) with respect to 1 part of hyaluronic acid and / or its salt.
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| JP2010268340A JP2012115212A (en) | 2010-12-01 | 2010-12-01 | Deep-fried tofu food |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2018221634A1 (en) * | 2017-05-31 | 2018-12-06 | 三菱ケミカルフーズ株式会社 | Hotcake-like food, premix for hotcake-like food, cake donut, and premix for cake donut |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2018221634A1 (en) * | 2017-05-31 | 2018-12-06 | 三菱ケミカルフーズ株式会社 | Hotcake-like food, premix for hotcake-like food, cake donut, and premix for cake donut |
| CN110913699A (en) * | 2017-05-31 | 2020-03-24 | 三菱化学食品株式会社 | Muffin-like food, premix for muffin-like food, cake donut, and premix for cake donut |
| JPWO2018221634A1 (en) * | 2017-05-31 | 2020-04-02 | 三菱ケミカルフーズ株式会社 | Hotcake-like food, premix for hotcake-like food, cake donut, and premix for cake donut |
| JP7205468B2 (en) | 2017-05-31 | 2023-01-17 | 三菱ケミカル株式会社 | Hotcake-like foods, premixes for hotcake-like foods, cake donuts, and premixes for cake donuts |
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