JP2020031600A - Quality improver for deep-fried tofu - Google Patents

Abstract

To provide a quality improver for deep-fried tofu that makes it possible to produce deep-fried tofu that has a uniform state of its surface and inside, and obtains a chewy texture.SOLUTION: The present invention relates to (1) a quality improver for deep-fried tofu containing an oil and fat processed starch as an active ingredient, (2) the quality improver for deep-fried tofu described in (1) wherein the oil and fat processed starch contains monoglycerol fatty acid ester or glycerol organic acid fatty acid ester, and (3) deep-fried tofu that contains the quality improver for deep-fried tofu described in (1) or (2).SELECTED DRAWING: None

Description

  The present invention relates to a quality improving agent for frying.

  Conventionally, frying is carried out by adding a coagulant to soy milk to insoluble agglomerate proteins and then squeezing to remove water. The tofu dough (dough for frying) is fried with low-temperature oil at about 110 to 120 ° C. And then fried in oil at a high temperature of about 160 to 200 ° C. to evaporate water.

  In the production of frying, it is possible to obtain the frying with sufficient uniformity of the dough for frying in an area ratio of about 2.5 to 3 times, with less unevenness on the surface and a fine spongy internal structure. It is preferred. However, in order to obtain such frying, it is not easy to control the preparation conditions of the frying dough and the temperature and time during frying, and a high degree of skill is required. As for the texture of fried foods, there is a tendency for those who prefer "light sakumi" to taste, but if chewy texture can be given to fried foods that is not available in conventional fried foods, it will create new demand for fried foods. it is conceivable that.

  As a technique for improving the surface and internal state and texture of the fried food, for example, soymilk, air, and a coagulant were obtained by simultaneously performing uniform dispersion of air using a disperser and coagulating the soymilk with a coagulant. A method for producing fried rice, wherein the dough is fried with oil (Patent Document 1), a fat and oil composition comprising at least one of sucrose fatty acid ester, diacetyltartaric acid monoglyceride, and succinic acid monoglyceride, which is fried. There is disclosed, for example, a deep-fried fried rice (Patent Document 2).

  However, the technique of Patent Literature 1 is mainly intended to improve the surface and internal state of the fried food, and does not particularly consider the improvement of the texture. Further, according to the technique of Patent Literature 2, it is possible to obtain a deep-fried oil with "light sakumi", but it cannot be said that this has a crunchy texture.

  Therefore, a technology capable of producing fried foods having a uniform surface and internal state and having a chewy texture has not yet been established.

JP 2002-223718 A JP-A-10-165129

  An object of the present invention is to provide a frying quality improver capable of producing a deep-fried fried food having a uniform surface and internal state and having a chewy texture.

  The present inventors have conducted intensive studies on the above-mentioned problems, and as a result, have found that the above-mentioned problems can be solved by adding fats and oils-processed starch to frying, which led to the present invention. Was.

That is, the present invention includes the following (1) to (3).
(1) A quality improving agent for frying comprising an oil- and fat-processed starch as an active ingredient.
(2) The quality improving agent for frying according to the above (1), wherein the oil-and-fat processed starch contains a monoglycerin fatty acid ester or a glycerin organic acid fatty acid ester.
(3) An oil fried food containing the quality improving agent for oil fried food according to the above (1) or (2).

  By using the quality improving agent for frying according to the present invention, it is possible to produce a deep-fried frying with a uniform texture on the surface and in the inside and with a chewy texture.

  The quality improving agent for frying according to the present invention comprises a fat-and-fat modified starch as an active ingredient.

  The oil-and-fat processed starch used in the present invention is not particularly limited as long as the starch that has adsorbed the oil and fat is aged, but from the viewpoint of further enhancing the effects of the present invention, monoglycerin fatty acid ester or glycerin organic acid fatty acid ester is used. It is preferably an oil-and-fat-processed starch (ie, a fat-and-oil-processed starch containing a monoglycerin fatty acid ester or a glycerin organic acid fatty acid ester) obtained by aging a starch adsorbed with a fat composition containing the same.

  The starch which is a raw material of the oil-and-fat processed starch used in the present invention includes tapioca starch, corn starch, waxy corn starch, potato starch, wheat starch, rice starch, sweet potato starch, mung bean starch, sago starch, pea starch, or these starches. Cross-linked processed starch (for example, phosphoric acid cross-linked starch, etc.), acetylated processed starch, esterified processed starch (for example, starch acetate, etc.), and etherified Modified starch (eg, hydroxypropyl starch), oxidized modified starch (eg, dialdehyde starch, etc.), acid-treated modified starch, wet-heat treated modified starch, and further cross-linking, acetylation, ester And modified starch obtained by combining two or more treatments such as hydration and etherification. Among these, corn starch or phosphate-crosslinked tapioca starch is preferred, and phosphate-crosslinked tapioca starch is more preferred. These starches may be used alone or in a combination of two or more.

  There is no particular limitation on the fat or oil used as the raw material of the processed fat or fat used in the present invention, as long as it is an edible fat, for example, safflower oil, soybean oil, rapeseed oil, cottonseed oil, sunflower oil, rice bran oil, corn oil, Vegetable oils such as coconut oil, palm oil, palm kernel oil, kapok oil, peanut oil, olive oil, high oleic rapeseed oil, high oleic safflower oil, high oleic corn oil and high oleic sunflower oil, tallow, lard, fish oil and Animal fats such as milk fats and the like, and those obtained by separating, hydrogenating or transesterifying these animal and vegetable fats and oils, medium-chain fatty acid triglycerides (MCT), and the like, and propylene glycol difatty acid esters are also included in these. Among these, safflower oil, soybean oil, sunflower oil or corn oil is preferred. In addition, a flour containing a large amount of oil, for example, raw soybean flour or the like may be used as a substitute for part or all of the fats and oils.

  The monoglycerin fatty acid ester which can be contained in the fat and oil modified starch used in the present invention is an ester of glycerin and a fatty acid, and is produced by a method known per se such as an esterification reaction and a transesterification reaction. The ester may be a monoester (monoglyceride), a diester (diglyceride), or a mixture thereof.

  The fatty acid constituting the monoglycerin fatty acid ester is not particularly limited as long as it is derived from edible animal and vegetable fats and oils. For example, straight-chain saturated or unsaturated fatty acids having 6 to 24 carbon atoms (for example, Capron Acid, caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, stearic acid, behenic acid, lignoceric acid, oleic acid, elaidic acid, linoleic acid, linolenic acid, erucic acid, etc.). Among these, straight-chain saturated or unsaturated fatty acids having 16 to 18 carbon atoms (for example, palmitic acid, stearic acid, oleic acid, linoleic acid, linolenic acid, etc.) are preferred. These fatty acids may be used alone or in a combination of two or more.

  As the monoglycerin fatty acid ester, Poem OL-200V (trade name; monoglycerin oleate; manufactured by Riken Vitamin Co., Ltd.), Emulgy OL-100H (trade name: monoglycerin oleate; manufactured by Riken Vitamin Co., Ltd.) and the like are commercially available. And these can be used in the present invention.

  The glycerin organic acid fatty acid ester which can be contained in the fat and oil modified starch used in the present invention is an ester of glycerin, an organic acid and a fatty acid, and is a reaction between a monoglycerin monofatty acid ester and an organic acid (or an acid anhydride of an organic acid). Or by reacting glycerin with an organic acid and a fatty acid. Examples of the type of glycerin organic acid fatty acid ester include glycerin acetate fatty acid ester, glycerin lactic acid fatty acid ester, glycerin citrate fatty acid ester, glycerin succinate fatty acid ester, and glycerin diacetyl tartaric acid fatty acid ester. Among them, glycerin diacetyltartaric acid fatty acid ester is preferable. These glycerin organic acid fatty acid esters may be used alone or in a combination of two or more.

  The fatty acid constituting the glycerin organic acid fatty acid ester is not particularly limited as long as it is a fatty acid derived from edible animal and vegetable fats and oils. For example, a linear saturated or unsaturated fatty acid having 6 to 24 carbon atoms (for example, Caproic acid, caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, stearic acid, behenic acid, lignoceric acid, oleic acid, elaidic acid, linoleic acid, linolenic acid, erucic acid, etc.). Among these, straight-chain saturated or unsaturated fatty acids having 16 to 18 carbon atoms (for example, palmitic acid, stearic acid, oleic acid, linoleic acid, linolenic acid, etc.) are preferred. These fatty acids may be used alone or in a combination of two or more.

  Examples of glycerin organic acid fatty acid esters include Poem W-10 (trade name; glycerin diacetyltartaric acid fatty acid ester; manufactured by Riken Vitamin Co.), Poem W-60 (trade name: glycerin diacetyltartaric acid fatty acid ester; manufactured by Riken Vitamin Co.), Poem B -10 (trade name; glycerin succinate fatty acid ester; manufactured by Riken Vitamin Co., Ltd.), Poem K-30 (trade name: glycerin citrate fatty acid ester; manufactured by Riken Vitamin Co., Ltd.) and the like are commercially available, and in the present invention, These can be used.

  In the production of the fat-and-oil-processed starch used in the present invention, when a fat or oil composition containing a monoglycerin fatty acid ester or a glycerin organic acid fatty acid ester is used, the method for preparing the fat or oil composition is not particularly limited. It can be prepared by mixing monoglycerin fatty acid ester or glycerin organic acid fatty acid ester, heating to 50 to 90 ° C. and melting. The ratio (oil / fat / monoglycerin fatty acid ester or glycerin organic acid fatty acid ester) of the fat / oil and the monoglycerin fatty acid ester or the glycerin organic acid fatty acid ester in the prepared fat / oil composition is usually from 1/99 to 99/1 (mass ratio). ), Preferably 60/40 to 20/80 (mass ratio).

  The method of adsorbing the fat or oil or fat composition (hereinafter, referred to as “oil or fat”) to starch is not particularly limited as long as it is a method of adsorbing fat or the like to the surface of starch in a state where starch granules are not destroyed. A method involving a drying treatment, and a method of preparing a powder or granular starch having fats and oils adsorbed on the surface thereof is preferable. More specifically, for example, (a) a starch having an equilibrium water content or a starch having a water content adjusted to 20 to 40% by mass is made into a fluidized state in a fluidized bed dryer, and oils and fats are sprayed and dried thereon. (B) Add fats and oils to a starch cake having a water content adjusted to 10 to 50% by mass, mix and disperse the mixture, and then dry using a tray-type draft dryer or the like to powder. Method, (c) Add fats and oils to a slurry-like starch having a water content adjusted to 60 to 70% by mass, mix and disperse the mixture, and then dry using a spray drier or a drum dryer or the like to powder. A method or the like can be implemented. The powder or granular starch prepared by these methods preferably has a water content of 8 to 18% by mass, more preferably 10 to 14% by mass.

  The amount of fat or oil in the fat or oil composition adsorbed on the starch is, for example, 0.001 to 9 parts by mass, preferably 0.02 to 3 parts by mass, more preferably 0.05 to 100 parts by mass with respect to 100 parts by mass of the starch. 0.9 parts by mass.

  The amount of monoglycerin fatty acid ester or glycerin organic acid fatty acid ester adsorbed on the starch is, for example, 0.002 to 12 parts by mass, preferably 0.04 to 4 parts by mass, more preferably 0.1 to 100 parts by mass with respect to 100 parts by mass of the starch. 1 to 1.2 parts by mass.

  The starch (hereinafter, also simply referred to as “starch”) to which fats and oils are adsorbed is subjected to aging treatment. The aging treatment can be performed at an aging temperature of 30 to 70 ° C. and an aging period of 1 hour to 20 days. The aging period is preferably adjusted as appropriate in accordance with the amount of fats and oils adsorbed on the starch, the aging temperature, and the like. For example, it is preferable to set a relatively short time as the aging temperature is higher. More specifically, for example, when the adsorption amount of oils and fats is 0.4 parts by mass and the aging temperature is 60 ° C. with respect to 100 parts by mass of starch, a preferable aging period is 7 to 14 days.

  The oil- and fat-processed starch thus obtained can be used as it is as a quality improving agent for frying, but a quality improving agent for frying with other optional components may be prepared as long as the object of the present invention is not impaired. . Examples of such components include food emulsifiers and antioxidants other than monoglycerin fatty acid esters and glycerin organic acid fatty acid esters.

  Food emulsifiers other than monoglycerin fatty acid ester and glycerin organic acid fatty acid ester include, for example, polyglycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, lecithin and the like. Here, lecithin includes fractionated lecithin, enzymatically decomposed lecithin, enzyme-treated lecithin, and the like.

  Examples of the antioxidant include tocopherol, ascorbic acid palmitate, tea extract and the like.

  The method for using the quality improving agent for frying according to the present invention is not particularly limited. For example, in the production of frying, it can be added to soymilk.

  There is no particular limitation on the method for preparing soymilk, and it can be prepared by a known method using soybean as a raw material. For example, (1) a step of soaking soybeans in water, (2) a step of grinding soybeans to prepare "Kure", (3) a step of steaming "Kure", and (4) a step of squeezing steamed "Kure". A soymilk can be prepared by sequentially performing a step of separating soybean sprouts and (5) a step of pouring the separated soymilk into a container / tank. When soymilk is obtained by the "raw squeezing method", the above steps (3) and (4) are, respectively, (3) the step of squeezing "Kure" to separate raw soymilk and raw okara, and (4) It is the stage of steaming raw soy milk.

  The method for adding the quality improving agent for frying according to the present invention to soymilk is not particularly limited, and examples thereof include a method of adding the improving agent to soymilk and mixing the same. At this time, the improver can be added directly to the soymilk, but from the viewpoint of increasing the mixing efficiency, it is preferable to add a suspension of the improver in water in advance. In addition, the temperature of the soymilk when the improver is added to the soymilk is not particularly limited, and may be, for example, the temperature at the start of coagulation (60 to 80 ° C) in the production of normal frying. The apparatus used for mixing is not particularly limited, and may be a batch type or a continuous type. For example, a high-speed rotary dispersion / mixing method such as TK homomixer (manufactured by Primix) or CLEARMIX (manufactured by Mtechnic) may be used. In addition to those having a strong stirring power such as an emulsifying machine, a static mixer (for example, Noritake Co., Ltd. (model: 1-N33-131-F), Nippon Flow Control Co., Ltd. (model: 100-806), etc.) or OHR A mixer having a relatively low stirring power, such as a static mixer such as a mixer (manufactured by OHR Fluid Engineering Laboratories) or a propeller stirrer such as a three-one motor (manufactured by Shinto Kagaku) may be used.

  The amount of the frying agent of the present invention added to soymilk is not particularly limited. For example, 1.0 to 100.0 parts by mass, preferably 5.0 to 80.0 parts by mass, based on 100 parts by mass of the total solid content of soymilk. It can be adjusted so as to be parts by mass, more preferably 10.0 to 60.0 parts by mass.

  There is no particular limitation on the method for producing frying using soymilk to which the quality improving agent for frying of the present invention has been added, and it can be produced by a known method. For example, the coagulated product obtained by coagulating the soy milk is broken, and the tofu dough (dough for frying) obtained by pressing and shaping is fried to produce an oil fried product.

  Examples of the coagulant used for coagulation include magnesium chloride (nigari), calcium chloride, calcium sulfate, glucono delta lactone, magnesium sulfate, and crude seawater magnesium chloride. These coagulants are preferably dissolved in water in advance and added to soymilk.

  The frying is preferably performed in two stages by changing the temperature of the oil. For example, the frying can be performed at 110 to 120 ° C. and then at 160 to 200 ° C. Moreover, you may implement the heating-cooking method described in Unexamined-Japanese-Patent No. 2010-239866, instead of the frying.

  The fried product obtained by the production method of the present invention may be subjected to a process of immersion in a flavoring liquid or the like after the frying, a drying process, a pressurized heat sterilization process, or the like.

  Hereinafter, the present invention will be described specifically with reference to Examples, but the present invention is not limited thereto.

[Preparation of quality improver for frying]
(1) Raw materials 1) Safflower salad oil (manufactured by Summit Oil Company)
2) Monoglycerin fatty acid ester (trade name: Poem OL-200V; monoglycerin oleate; manufactured by Riken Vitamin Co.)
3) Glycerin organic acid fatty acid ester (trade name: Poem W-60; glycerin diacetyltartaric acid stearic acid ester; manufactured by Riken Vitamin Co.)
4) Phosphoric acid crosslinked tapioca starch (trade name: Neobis T-100; manufactured by Nippon Shokuhin Kako Co., Ltd.)
5) Corn starch (trade name: Corn starch white; manufactured by Japan Corn Starch)
6) Crosslinked hydroxypropyl phosphate tapioca starch (trade name: Asagao; manufactured by Matsutani Chemical Industry Co., Ltd.)
7) Acetylated tapioca starch (trade name: Sakura 2; manufactured by Matsutani Chemical Industry Co., Ltd.)
8) Tapioca starch (trade name: tapioca starch; manufactured by Gavan)
9) Potato starch (trade name: potato starch; manufactured by Sankosha)

(2) Formulation of frying quality improver Table 1 shows the composition of the frying quality improvers 1 to 10 prepared using the above raw materials. Of these, the frying quality improvers 1 to 4 are examples according to the present invention, and the frying quality improvers 5 to 10 are comparative examples.

(3) Preparation method of quality improving agent for frying (3-1) About quality improving agent 1 for frying According to the blending ratio shown in Table 1, a phosphate-crosslinked tapioca starch conditioned to a moisture content of 12.5% by mass was used. On the other hand, safflower salad oil heated to 60 ° C. was added thereto, and mixed for 10 minutes by a high-speed stirring mixer (model: Reedige mixer FM130D; manufactured by Matsuzaka Giken Co., Ltd.). The obtained mixture is spread on a tray and dried to a moisture content of 12.0% by mass in a tray-type ventilation dryer at an internal temperature of 60 ° C., and the dried product is pulverized. The obtained powder is packed in a polyethylene bag. The mixture was aged at 60 ° C. for 2 weeks to obtain 30 kg of an oil-and-fat-processed starch (quality improving agent for frying 1).

(3-2) Regarding quality improving agents 2 to 4 for frying According to the mixing ratio shown in Table 1, safflower salad oil and monoglycerin fatty acid ester or glycerin organic acid fatty acid ester are mixed, heated and melted at 60 ° C, and fats and oils are mixed. A composition was obtained. Subsequently, according to the blending ratio shown in Table 1, the oil or fat composition was added to the phosphoric acid crosslinked tapioca starch or corn starch conditioned to a moisture content of 12.5% by mass, and the mixture was mixed with a high-speed stirring mixer (model: (Dige mixer FM130D; manufactured by Matsuzaka Giken) for 10 minutes. The obtained mixture is spread on a tray and dried to a moisture content of 12.0% by mass in a tray-type ventilation dryer at an internal temperature of 60 ° C., and the dried product is pulverized. The obtained powder is packed in a polyethylene bag. Then, the mixture was aged at 60 ° C. for 2 weeks to obtain 30 kg of each of oil-and-fat-processed starch (quality improving agents for frying 2 to 4).

(3-3) About frying quality improvers 5-10 Since frying quality improvers 5-10 are only one kind of raw materials, the raw materials themselves were used as frying quality improvers 5-10.

[Preparation of soy milk]
4 kg of raw soybeans were immersed in 15 kg of tap water for 14 hours and drained. The resulting soaked soybeans were ground with a grinder while adding water so that the total amount was about 32 kg, thereby preparing "Kure". “Kure” was placed in a cooking pot and heated until the liquid temperature reached about 93 ° C. Immediately after the temperature reached 93 ° C., 16 kg of return water was added, and then separated using a dehydrator (Model: Atom MTS-SP1; manufactured by Marui Industry Co., Ltd.) into soymilk and okara, and the soymilk (solid content: 3.9) % By mass). A series of operations from grinding to steaming was performed using a small soymilk plant (model: Mini Hope S; manufactured by Takai Seisakusho).

[Manufacture of fried food]
[Production Example 1]
2500 g of 65 ° C. soy milk was dispensed in 500 g portions into a 500 mL beaker, and 25.0 g of a 20% by mass aqueous suspension of the frying quality improving agent 1 and calcium chloride [trade name: calcium chloride (food additive); 40 g of a 5% by weight aqueous solution of a film (Wako Pure Chemical Industries, Ltd.) was added, and the mixture was stirred and mixed at about 500 rpm for 15 seconds using a three-one motor (model: BL1200; manufactured by Shinto Kagaku).
Each coagulated soy milk was allowed to stand for about 5 minutes, and the precipitated coagulated product was poured together with the supernatant into a perforated mold box (65 mm × 65 mm × 65 mm) covered with a nonwoven fabric. Place the lid on the contents of each mold box, place 250 g of weight on the lid and squeeze for about 15 minutes, then replace with 750 g of weight and squeeze for about 15 minutes, and finally 1.5 kg of weight Instead, it was pressed for about 60 minutes to prepare dough for oil frying (five pieces in total).
The obtained dough for frying is cut into a square shape (55 mm × 55 mm), and is baked with rapeseed oil at a low temperature (about 110 ° C.) for 9 minutes, and then at a high temperature (about 160 ° C.) for 9 minutes. Thus, a total of five fried foods 1 were obtained.

[Production Example 2]
Production Example 1 was repeated except that 12.5 g of a 20% by mass aqueous suspension of the frying quality improver 2 was used instead of 25.0 g of a 20% by mass aqueous suspension of the frying quality improver 1 in Production Example 1. By the same operation as in Example 1, a total of five fried foods 2 were obtained.

[Production Example 3]
In Production Example 1, except that 25.0 g of a 20% by mass aqueous suspension of the frying quality improving agent 2 was used instead of 25.0 g of a 20% by mass aqueous suspension of the frying quality improving agent 1, By the same operation as in Example 1, a total of five fried foods 3 were obtained.

[Production Example 4]
Production Example 1 was repeated except that 12.5 g of a 20% by mass aqueous suspension of the frying quality improving agent 3 was used instead of 25.0 g of a 20% by mass aqueous suspension of the frying quality improving agent 1 in Production Example 1. By the same operation as in Example 1, a total of five fried foods 4 were obtained.

[Production Example 5]
Production Example 1 was repeated except that 25.0 g of a 20% by mass aqueous suspension of the frying quality improver 3 was used instead of 25.0 g of a 20% by mass aqueous suspension of the frying quality improver 1 in Production Example 1. By the same operation as in Example 1, a total of five fried foods 5 were obtained.

[Production Example 6]
In Production Example 1, except that 20.0 g of a 20% by mass aqueous suspension of the frying quality improving agent 1 was replaced with 50.0 g of a 20% by mass aqueous suspension of the frying quality improving agent 3, By the same operation as in Example 1, a total of five fried foods 6 were obtained.

[Production Example 7]
Production Example 1 was repeated except that 25.0 g of a 20% by mass aqueous suspension of the frying quality improving agent 4 was used instead of 25.0 g of a 20% by mass aqueous suspension of the frying quality improving agent 1 in Production Example 1. By the same operation as in Example 1, a total of five fryings 7 were obtained.

[Production Example 8]
Production Example 1 was repeated except that 12.5 g of a 20% by mass aqueous suspension of fried quality improving agent 5 was used instead of 25.0 g of a 20% by mass aqueous suspension of fried quality improving agent 1 in Production Example 1. By the same operation as in Example 1, a total of five fryings 8 were obtained.

[Production Example 9]
Production Example 1 was repeated except that 12.5 g of a 20% by mass aqueous suspension of the frying quality improver 6 was used instead of 25.0 g of a 20% by mass aqueous suspension of the frying quality improver 1 in Production Example 1. By the same operation as in Example 1, a total of five fryings 9 were obtained.

[Production Example 10]
Production Example 1 was repeated except that 12.5 g of a 20% by mass aqueous suspension of the frying quality improving agent 7 was used instead of 25.0 g of a 20% by mass aqueous suspension of the frying quality improving agent 1 in Production Example 1. By the same operation as in Example 1, a total of five fryings 10 were obtained.

[Production Example 11]
In Production Example 1, except that 25.0 g of a 20% by mass aqueous suspension of the frying quality improving agent 1 was replaced by 12.5 g of a 20% by mass aqueous suspension of the frying quality improving agent 8, was used. By the same operation as in Example 1, a total of five fried foods 11 were obtained.

[Production Example 12]
Production Example 1 was repeated except that 12.5 g of a 20% by mass aqueous suspension of the frying quality improving agent 9 was used instead of 25.0 g of a 20% by mass aqueous suspension of the frying quality improving agent 1 in Production Example 1. By the same operation as in Example 1, a total of five fryings 12 were obtained.

[Production Example 13]
Production Example 1 was repeated except that 12.5 g of a 20% by mass aqueous suspension of the frying quality improving agent 10 was used instead of 25.0 g of a 20% by mass aqueous suspension of the frying quality improving agent 1 in Production Example 1. By the same operation as in Example 1, a total of five fried foods 13 were obtained.

[Production Example 14]
In Production Example 1, a total of five fried foods 14 were obtained in the same manner as in Production Example 1, except that 25.0 g of a 20% by mass aqueous suspension of the frying quality improving agent 1 was not added.

  Here, with respect to the fried foods 1 to 14 produced in Production Examples 1 to 14 described above, Tables 2 and 3 show the amounts of the fried food quality improving agents 1 to 10 added to 100 parts by mass of soymilk.

[Sensory evaluation test]
The state of the surface of the fried fish 1 to 14 was observed, and then these were cut appropriately to observe the state of the spongy tissue inside the fried fish. After that, they were eaten, and the texture was evaluated for the chewy texture. In the test, the fried food 14 manufactured without any addition was used as a reference (control), and the fried foods 1 to 13 were evaluated by 10 panelists according to the evaluation criteria shown in Table 4, and the average value of the scores was obtained. Symbolized. Table 5 shows the results.
◎: Very good Average score of 3.5 or more ：: Good Average score of 2.5 or more and less than 3.5 Δ: Slightly poor Average score of 1.5 or more, less than 2.5 ×: Poor Average score of less than 1.5

  The fried foods 1 to 7 to which the fried food quality improving agents 1 to 4 of the present invention composed of fats and oils were added had excellent results of “結果” or more in all of the evaluation items of the surface, the inside, and the chewyness. On the other hand, the fried foods 8 to 13 to which the fried food quality improving agents 5 to 10 made of starch other than the fat-and-oil-processed starch were evaluated as “△” or less in any of the evaluation items were inferior to the present invention. .

Claims (3)

  A quality improving agent for frying, comprising a fat-processed starch as an active ingredient.   The quality improving agent for frying according to claim 1, wherein the fat or oil-modified starch contains a monoglycerin fatty acid ester or a glycerin organic acid fatty acid ester.   An oil fried product comprising the quality improving agent for oil fried food according to claim 1.