JP3148146B2 - Clothes improver for fried foods, the ingredients, and method for producing fried foods - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION The present invention can improve the appearance and texture of fried food products simply by adding them to a clothing liquid.
Moreover, a fried food batter improving agent capable of imparting aroma to a fried food product without using an oil having an aroma in the frying oil, a batter mix containing the batter improving agent, a batter liquid, and the use of the same The present invention relates to a method for producing fried food.

[0002]

2. Description of the Related Art Conventionally, various proposals have been made to improve the appearance, texture, flavor, and other properties and quality of fried food products such as tempura and fry. For example, JP-A-6-3
Japanese Patent No. 39345 discloses that the use of a coating solution to which pregelatinized starch and vegetable protein are added can suppress a decrease in the texture of fried foods over time after frying. JP-A-7-250628 discloses that a fried food obtained by coating ingredients with a mixture of flour and edible oil and fat and frying the same has a texture immediately after fry even if it is reheated after frozen storage. It is disclosed to maintain. Tokiko Sho 57-
No. 34983 discloses that a lipophilic emulsifier and a hydrophilic emulsifier are dissolved in an edible liquid oil to form a water-in-oil emulsion,
There has been proposed a batter-improving agent for fried foods obtained by phase inversion solidification. In JP-A-57-118759,
Clothes improvers in which edible fats and oils are solubilized in an aqueous solution containing a protein and a water-soluble saccharide have been proposed.

[0003] In these, a hydrophilic emulsifier or a lipophilic emulsifier is used as an emulsifier. However, when a hydrophilic emulsifier is used, its solubility in edible oils and fats is poor, or it is stored even if it is forcibly dissolved. There is a problem in that the emulsifier precipitates out. When the lipophilic emulsifier is used alone, the dispersibility of the prepared batter (clothing liquid) is poor. When a hydrophilic emulsifier and a lipophilic emulsifier are used in combination, the clothing improver is usually used as an emulsion, but the phenomenon of separation of the emulsion is often observed.

Tempura to which the flavor of sesame has been added has long been popular. To make it, generally, an appropriate amount of sesame oil is added to general-purpose tempura oil or salad oil as a frying oil, or sesame oil. The method of frying using itself is adopted. However, when the frying operation is repeated in this method, in addition to the so-called oil sickness observed when using frying oil other than sesame oil,
Because the so-called anesthesia phenomenon, which is considered to be caused by the off-flavor generated by heating the sesame oil flavor for a long time,
The working environment of the cook is not good.

[0005] In order to solve this problem, for example, Akira Japanese public 5
Japanese Patent Application Laid-Open No. 4-28459 proposes a method in which sesame oil and the like and an emulsifier are added to a tempura batter. According to this method, the fried food can be seasoned with sesame oil without using sesame oil as the frying oil, but since the flavor of sesame oil is transferred to the frying oil during continuous use, this frying oil is used. If you continue to cook other fried foods, you must replace the frying oil.

[0006]

SUMMARY OF THE INVENTION In view of such circumstances, the present invention easily disperses in a coating liquid component, maintains a stable emulsified state even when the fried coating liquid is stored for a long time, Deterioration of the working environment, that is, no fear of generating oil sickness or off-flavor, and can impart aroma to the fried food, and furthermore, it comprises a fried food clothing improver capable of giving a fried food excellent in appearance and texture, and contains the clothing improver. It was intended to develop and provide a batter mix, a batter, and a method for producing fried food using the same.

[0007]

Means for Solving the Problems As a result of intensive studies, the present inventors have found that at least two or more lipophilic emulsifiers are dissolved in a mixed oil of an oil or fat having an aroma such as sesame oil and an edible oil or fat other than the oil or fat. It has been found that the above problems can be solved by using a composition comprising the above-mentioned composition at the time of preparing a coating solution, and the present invention has been completed. That is, according to the present invention, there is provided a fried food clothing improver obtained by blending at least two or more lipophilic emulsifiers with an edible oil or fat mainly containing an aromatic oil or fat. Further, according to the present invention, there is provided a batter mix and a clothing liquid containing the clothing improving agent.
Further, according to the present invention, there is provided a method for producing a fried product, comprising adding the above-mentioned batter improving agent to a batter solution component, homogenizing the same, attaching the same to a fried seed, and frying.

In the fried food improving agent of the present invention, the edible oil or fat is preferably a compounded oil of an oil or fat having an aroma and a liquid oil and / or a hardened oil at room temperature other than the oil or fat having an aroma. Sesame oil is preferred as the fat. In the case of using a hardened oil, it is desirable to perform a quenching treatment and a kneading treatment. As the lipophilic emulsifier, one having an HLB of 5 or less is used, and the compounding amount of two or more lipophilic emulsifiers is 0.0% of the total of the clothing improver of the present invention.
1-30% by weight is preferred. The lipophilic emulsifier is at least 2 selected from the group consisting of glycerin fatty acid ester, propylene glycol fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester and lecithin.
More than one species, preferably glycerin fatty acid esters and propylene glycol fatty acid esters,
The mixing ratio (weight ratio) of these two is glycerin fatty acid ester / propylene glycol fatty acid ester = 10/1.
１／1/10.

In one preferred embodiment of the present invention, an edible oil or fat containing a sesame oil as a main component and a room temperature liquid oil other than sesame oil has a monoester content of 90% by weight or more, an HLB of 5 or less and a melting point of 40 ° C. or less. 0.1 to 2% by weight of a certain glycerin fatty acid ester and a monooleate component as main components, HLB of 5 or less, and iodine value of 65 to 7
0.5 of propylene glycol fatty acid ester
To 4% by weight, respectively.

In another embodiment, a glycerin fatty acid ester having a monoester content of 90% by weight or more, an HLB of 5 or less and a melting point of 63 to 68 ° C. is added to an edible fat or oil containing sesame oil as a main component and a hardened oil. 0.5 to 2% by weight, and a fried food garment containing 2 to 5% by weight of a propylene glycol fatty acid ester having a monostearate component as a main component, an HLB of 5 or less, and a melting point of 42 to 48 ° C. Improvers may be mentioned. When a hardened oil is used, its softening point is preferably 25 ° C. or higher, and more preferably, a mixture of the above components is subjected to a quenching treatment and a kneading treatment.

Next, the batter mix of the present invention contains the above-mentioned fried food clothing improving agent, and more specifically, is used in the above-mentioned fried food clothing improving agent and a known clothing liquid. The powder component of the raw materials, namely flour, starch,
It is a mixed powder composed of proteins and the like.

[0012] The coating liquid of the present invention contains the fried food clothing improver of the present invention. The batter mix containing the fried food clothing improver of the present invention, at least water, More preferably, cold water, chicken eggs and the like may be homogeneously mixed and dissolved, emulsified or dispersed.

In the method for producing fried food according to the present invention, the above-mentioned agent for improving the fried food of the present invention is homogenized by adding it to a known coating liquid component, ie, flour, starch, protein, chicken egg, water, and the like. It is characterized by being attached to fried seeds (ingredients) and fried.

[0014]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the method for producing a fried food batter improving agent, batter mix, batter, and fried food of the present invention will be described in more detail. The ingredients constituting the fried food batter improving agent of the present invention are basically a fat having an aroma, a fat other than a fat having an aroma, and a lipophilic emulsifier. Oils and fats having an aroma are not particularly limited as long as they are edible oils, but sesame oil, olive oil, peanut oil, almond oil, peanut oil, butter,
Examples include milk fat and the like. Of these, sesame oil is preferred. Further, flavor oils or flavor oils obtained by extracting spice components such as leek, garlic, ginger, chili, shiso, citrus, etc. with fats and oils may be used. These can be used alone or in any combination.

As fats and oils other than fragrance-containing fats and oils, hardened oils can be used more preferably than liquid fats and / or solid fats at room temperature of animal fats and / or vegetable fats and oils to be used for food. Examples of animal fats include beef tallow, lard, chicken oil, fish oil and the like, and vegetable fats such as soybean oil, rapeseed oil, corn oil, cottonseed oil, safflower oil, high oleic safflower oil, sunflower oil, high oleic sunflower oil , Rice oil, palm oil and the like. In the present invention, these single oils or mixed oils of any ratio can be used, and processed oils and fats obtained by separating, hydrogenating (hardening) or transesterifying the above animal and vegetable oils can be used alone or in combination. These are refined to tasteless and odorless, and vegetable oils and fats are preferred. It is preferable that the hardening oil has a softening point of 25 ° C. or higher, and that the hardening oil is blended with the quenching process and the kneading process for finishing.

The edible oil / fat used in the present invention is composed of the above-mentioned oil / fat having an aroma and an oil / fat other than the oil / fat having an aroma, and is mainly composed of the oil / fat having an aroma.
Specifically, fats and oils having an aroma are contained in edible fats and oils in an amount of 30 to 98%.
%, More preferably 7595% by weight. If the amount is less than 30% by weight, the fragrance of the fried food is reduced, and if the amount is more than 98% by weight, the tendency of the oily scent having an aroma to transfer to the frying oil is increased, and the repeated use of the frying oil is restricted. A preferred embodiment of the edible oil / fat is a blended oil of sesame oil and a liquid / fat and / or hardened oil / fat at room temperature other than sesame oil. When a liquid oil and a hardened oil are used in combination, the ratio between the two may be arbitrary. Such edible oils and fats may be prepared by appropriately heating and mixing the above oils and fats, but when using a hardened oil, as described below, it is possible to perform a quenching treatment and a kneading treatment before finishing the target product. desirable.

When the fried food batter improving agent of the present invention is used in a liquid state at normal temperature, for example, if the edible oil and fat is composed of sesame oil and a liquid oil at normal temperature other than sesame oil, the sesame oil alone may precipitate during cooling and storage. Although the product value is reduced due to the occurrence of stuffing and fogging, this can be suppressed, that is, not only can the cold resistance of sesame oil be improved, but also the flavor and color tone of the fried food product can be adjusted according to the ingredients . In addition, if the use of a liquid at room temperature is not an issue, the edible oil or fat containing a hardened oil having a relatively high melting point, desirably subjected to a quenching treatment and a kneading treatment, will improve the texture of the fried food product. It can be further improved.

[0018] The fried food batter improving agent of the present invention is characterized in that at least two or more lipophilic emulsifiers are blended in the edible fat or oil. By using two or more lipophilic emulsifiers, the dispersibility and emulsification stability of the batter improving agent in the batter are remarkably improved when preparing a batter (batter), as compared with the case where only one batter is blended. .

The lipophilic emulsifier used here may be any emulsifier having an individual HLB of 5 or less, more preferably glycerin fatty acid ester, propylene glycol fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester and lecithin. At least two or more selected from the group consisting of The glycerin fatty acid ester is an ester of glycerin and one or more fatty acids such as myristic acid, palmitic acid, stearic acid, oleic acid, linoleic acid, behenic acid and the like, and those having a monoester content of 90% by weight or more. Good. The propylene glycol fatty acid ester, sorbitan fatty acid ester, and sucrose fatty acid ester are preferably one or two or more of which main components are selected from monopalmitate, monostearate, monooleate, and monobehenate. As lecithin, known ones collected from soybean or egg yolk can be used.

Preferred examples of the two or more lipophilic emulsifiers used in the present invention are glycerin fatty acid ester and propylene glycol fatty acid ester, and the mixing ratio (weight ratio) of both is glycerin fatty acid ester / propylene glycol fatty acid ester = 10/1 to 1/1
What is 0 is good. Outside this range, the effect of the combined use is weakened, and is not different from the case where only one type is used. By using these two types of lipophilic emulsifiers in a specific ratio, in combination with the blending amount described below,
It becomes possible to further improve the appearance, texture, and maintainability of the fried food product.

The compounding amount of the two or more lipophilic emulsifiers is preferably 0.01 to 30% by weight based on the whole clothing improver of the present invention.
More preferably, it is 0.1 to 10% by weight. 0.01
If the content is less than 30% by weight, the effect on the texture, maintenance, appearance, etc. of the fried food is reduced. On the other hand, if the content is more than 30% by weight, the solubility of the emulsifier in edible oils and fats is reduced, and a precipitate may be formed during low-temperature storage.

In a preferred embodiment of the fried food batter improving agent of the present invention, in the case of a liquid at room temperature, 70 to 95% by weight of a fragrant oil such as sesame oil and 30 room temperature liquid oil other than sesame oil. A glycerin fatty acid ester having a monoester content of 90% by weight or more, an HLB of 5 or less, and a melting point of 40 ° C. or less in an edible fat or oil consisting of 〜5% by weight, There are those containing a monooleate component as a main component, a propylene glycol fatty acid ester having an HLB of 5 or less and an iodine value of 65 to 72, respectively, in an amount of 0.5 to 4% by weight on the same basis.

In the case of using a hardened oil, 70 to 95% by weight of fragrant oils and fats, for example, sesame oil, and 30 to 95% by weight of a hardened oil other than sesame oil (softening point of 25 ° C. or higher) is used.
An edible oil or fat consisting of 5% by weight has a monoester content of 90%.
% By weight or more, HLB of 5 or less, and melting point of 63 to 68 ° C
The glycerin fatty acid ester is 0.1% of the entire clothing improver.
Propylene glycol fatty acid ester having an HLB of 5 or less and a melting point of 42 to 48 ° C., based on the same standard;
In some cases, the content of each is contained by weight. At this time, the mixture of the components may be subjected to a quenching treatment and a kneading treatment.

[0024] The fried food batter improving agent of the present invention is prepared by appropriately combining the above-mentioned fragrance-containing fats and oils, fats and oils other than fragrance-containing fats and oils, and at least two or more lipophilic emulsifiers at about 50 to about 80 ° C. It can be prepared by heating, mixing and dissolving. An appropriate amount of an antioxidant such as tocopherol and ascorbic acid fatty acid ester (palmitate, stearate, oleate), a fragrance, silicone and the like may be mixed.

The batter mix of the present invention comprises at least two edible fats and oils containing an aroma-containing fat or oil as a main component.
It comprises a deep-fried food batter improving agent comprising at least one kind of lipophilic emulsifier. That is, the clothing improver,
Among the known fry coating liquid components, flour, starch, saccharides, a mixture of powder components such as dietary fiber, etc., which can be produced by simply mixing both components, preferably at least flour is essential. Dispersing or dissolving the powder component in water, adding the batter improving agent of the present invention to this, and forming a homogeneous emulsion state, followed by spray drying, hot air drying, etc. to produce a batter mix it can. The mixing ratio of the clothing improver of the present invention to the powder component is about 0.1.
It is 1 to 30% by weight, more preferably 5 to 15% by weight. If it is less than 0.1% by weight, the effect of improving the texture, maintenance and appearance of the fried food is small, and if it is more than 30% by weight, not only does the clothes become too scattered when fried but the appearance of the fried food becomes poor, The fried food becomes greasy. The batter mix of the present invention is easily dispersed by simply mixing it with cold water and can be used as a stable emulsified coating liquid for deep-fried food.

The coating solution of the present invention can be produced by homogeneously mixing the batter mix and at least water.
Alternatively, it is also possible to mix and homogenize the fried food batter improving agent of the present invention with a known fried food batter component, i.e., flour, starch, protein, sugar, dietary fiber, water, chicken egg, etc. in any order. Can be manufactured. About the content of the clothing improving agent of the present invention in the clothing liquid, as in the case of the batter mix, the content of the clothing improving agent is approximately 0.1% with respect to the total amount of the powder components of the clothing liquid.
1 to 30% by weight. The thus-obtained coating liquid has excellent emulsion stability and can be used in the same manner as ordinary fried coating liquid.

The method for producing fried food according to the present invention is characterized by using the clothing improver for fried food obtained as described above. That is, the fried food batter improving agent of the present invention and a known fried batter liquid component are mixed and homogenized to form a batter,
This is attached to fried species such as vegetables, seafood, meat,
This is a method in which a fat or oil other than the fat or oil having an aroma is fried as a frying oil by an ordinary method. Here, in preparing the coating liquid, the fried food clothing improver of the present invention is desirably approximately 0.1 to 30% by weight based on the total amount of the powder components of the coating liquid, and is directly added to the coating liquid component. Or may be added in the form of the batter mix. By the method of the present invention, a fried food product having a sesame flavor and having excellent appearance and texture can be obtained without using sesame oil as the frying oil. In addition, the fried food obtained using the fried food clothing improver of the present invention may be subjected to a refrigeration treatment or a freezing treatment before or after frying.

[0028]

【Example】

Examples 1 to 5 and Comparative Examples 1 to 4 (Type and blend of emulsifier) 85 g of rapeseed oil (rapeseed salad oil, manufactured by Nisshin Oil Co., Ltd.), the total amount of emulsifier shown in Table 1 being 1
5 g was added and dissolved by heating to 60 ° C. 10 g of this solution is sesame oil (pure sesame oil, manufactured by Nisshin Oil Co., Ltd.) 90
g, followed by stirring and mixing homogeneously to prepare a fried food clothing improver (Sample Nos. 1 to 9). Then, tempura powder 12
After adding 200 g of cold water to 0 g and sufficiently stirring, 12 g of the clothing improver was added, and the mixture was stirred at a rotation speed of 500 rpm using a three-one motor (HEIDON 1200G, manufactured by Shinto Kagaku Co., Ltd.). The time until it is mixed homogeneously with the clothing liquid and disappears completely (homogenization time)
Was measured. This process was performed five times, and the average time was obtained. Table 2 shows the results. From this, it became clear that a fried food batter improving agent of the present invention, that is, a blend of two or more lipophilic emulsifiers having an HLB of 5 or less, was homogenized into a batter in a short time.

[0029]

[Table 1]

Note 1) Glycerin fatty acid ester (Emulgy MU, HLB = 3.4, manufactured by Riken Vitamin Co., Ltd.) 2) Propylene glycol fatty acid ester (Rikemar PO-100, HLB = 4, manufactured by Riken Vitamin Co., Ltd.)
2) 3) Sorbitan fatty acid ester (RIKEN Vitamin Co., Ltd.)
Manufactured by Poem L-300, HLB = 7.3) 4) Sorbitan fatty acid ester (RIKEN Vitamin Co., Ltd.)
Manufactured by Poem O-80, HLB = 4.9) 5) Polyglycerin fatty acid ester (manufactured by Sakamoto Yakuhin Kogyo Co., Ltd., PO-310, HLB = 2.0) 6) Polyglycerin fatty acid ester (Sakamoto Yakuhin Kogyo Co., Ltd.) ), SO-750, HLB = 11.0)

[0031]

[Table 2]

Examples 6 to 9, Comparative Examples 5 to 9 (Blending ratio of edible oil and fat) Corn oil (manufactured by Nisshin Oil Co., Ltd.)
15 g of the emulsifier shown in Table 3 was added to 85 g of corn salad oil), and the mixture was heated to 60 ° C. and dissolved. This solution and sesame oil (Pure Sesame Oil, manufactured by Nisshin Oil Co., Ltd.) were stirred and uniformly mixed with the composition shown in Table 3 to prepare a clothing improver for fried food (Sample Nos. 10 to 18). Then, 200 g of cold water was added to 120 g of the tempura flour and sufficiently stirred, and then 12 g of the above-mentioned batter improving agent was added thereto. The same treatment as in Example 1 was carried out to prepare a uniform batter. A mixed oil of soybean oil and rapeseed oil as frying oil (Nisshin Oil Co., Ltd., Nisshin Salad Oil)
700 g was placed in an electric fryer (HGP-106, manufactured by Toshiba Corporation) having an inner diameter of 21 cm and a depth of 8 cm, and heated to 180 ° C. Sweet potato sliced (about 4cm in diameter,
Approximately the same amount of the above-mentioned coating liquid was adhered to four pieces (thickness: about 1 cm), poured into frying oil, and fried for 3 minutes to produce a prototype tempura.

The texture, appearance and flavor of each tempura were evaluated by the following methods. Table 4 shows the results. From this, it became clear that by mixing two types of lipophilic emulsifiers with edible fats and oils containing fragrant fats as a main component, it is possible to cook fried foods with good texture, appearance and flavor. In addition, when the flavor of the fried oil after repeating each operation of Example 6 and Comparative Example 9 20 times was evaluated, the flavor of sesame in the case of the operation of Example 6 was larger than in the case of the operation of Comparative Example 9. Migration was small.

(Evaluation of texture) Tempura within 5 minutes after the fry was finished was tasted and evaluated by 20 specialized panelists.
The evaluation scale was 1: excellent, 2: good, 3: acceptable, 4: poor, and the average value of each rating was determined. (Evaluation of Appearance) Tempura using each coating liquid was evaluated by a visual inspection method by 20 specialized panelists. The rating scale is 1:
Excellent, 2: good, 3: acceptable, 4: bad, the average of each rating was determined. (Evaluation of flavor) As in the evaluation of the texture, the tempura within 5 minutes after the fry was finished was tasted and evaluated by 20 specialized panelists. The evaluation scale was 1: excellent, 2: good, 3: acceptable, 4: poor, and the average value of each rating was determined.

[0035]

[Table 3] Note 1), 2): Same as Note 1), 2) in Table 1.

[0036]

[Table 4]

Examples 10 to 16 and Comparative Examples 10 to 12 (Amount of emulsifier added) Rapeseed / soybean blended oil (Nisshin Oil Co., Ltd.)
, Sesame oil (manufactured by Nisshin Oil Co., Ltd., genuine sesame oil) and an emulsifier in the proportions shown in Table 5 while heating at 60 ° C., stirring, homogenizing, and improving the frying clothes. Agents (Sample Nos. 19 to 28) were prepared. Then, 200 g of cold water was added to 120 g of the tempura flour and sufficiently stirred, and then 12 g of the above-mentioned batter improving agent was added thereto. The same treatment as in Example 1 was carried out to prepare a uniform batter. A mixture of soybean oil and rapeseed oil as frying oil (Nisshin Oil Co., Ltd., Nisshin Salad Oil) 7
00 g was placed in an electric fryer (HGP-106, manufactured by Toshiba Corporation) having an inner diameter of 21 cm and a depth of 8 cm, and heated to 180 ° C. Sweet potato sliced (about 4cm in diameter,
Approximately the same amount of the above-mentioned coating liquid was adhered to four pieces (thickness: about 1 cm), poured into frying oil, and fried for 3 minutes to produce a prototype tempura.

Next, the texture, appearance and flavor of each tempura were evaluated in the same manner as in Example 6. Table 6 shows the results. From this fact, by mixing a glycerin fatty acid ester and a propylene glycol fatty acid ester in a specific ratio and amount to an edible oil or fat mainly containing an oil or fat having an aroma, fried food excellent in texture, appearance and flavor can be obtained. It became clear that they could cook.

[0039]

[Table 5]

[0040]

[Table 6]

Examples 17-21, Comparative Examples 13-14 (Amount of clothing improver) 80 g of rapeseed oil (rapeseed salad oil, manufactured by Nisshin Oil Co., Ltd.) was added to glycerin fatty acid ester (manufactured by Riken Vitamin Co., Ltd., Emulgy). MU, HLB = 3.4)
And propylene glycol fatty acid ester (Rikemar PO-100, HLB = 4.2, manufactured by Riken Vitamin Co., Ltd.)
Was added to the mixture, and the mixture was heated to 60 ° C. and dissolved. 10 g of this solution was added to 90 g of sesame oil (pure sesame oil, manufactured by Nisshin Oil Co., Ltd.), and the mixture was stirred and homogeneously mixed to prepare a fried food clothing improver (sample numbers 29 to 35). Then, add 200ml of cold water to 120g of tempura flour
Was added and the mixture was thoroughly stirred, and the above-mentioned clothing improver was added in the amount shown in Table 7, and treated in the same manner as in Example 1 to prepare a uniform clothing liquid. 700 g of a mixed oil of soybean oil and rapeseed oil (manufactured by Nisshin Oil Co., Ltd., Nisshin Salad Oil) as frying oil
1cm, 8cm deep electric fryer (made by Toshiba Corporation,
HGP-106) and heated to 180 ° C. Sweet potato sliced (diameter about 4cm, thickness about 1cm) 4
Apply the same amount of the above-mentioned coating liquid to a piece, put in frying oil,
A fried tempura was prepared for a minute.

Next, the texture, appearance and flavor of each tempura were evaluated in the same manner as in Example 6. Table 8 shows the results. From this, it became clear that the fried food batter improving agent of the present invention can cook fried food excellent in texture, appearance and flavor by adding a specific amount to the powder component.

[0043]

[Table 7]

[0044]

[Table 8]

Example 22 Soybean hardened oil (manufactured by Nisshin Oil Co., Ltd., SP-46, softening point:
Glycerin fatty acid ester (manufactured by Riken Vitamin Co., Ltd., Emulgy MS, HL) was mixed with a mixture of 15 g of sesame oil (pure sesame oil, manufactured by Nisshin Oil Co., Ltd.) and 15 g of sesame oil (61 ° C.).
B = 4.3) 15 g and propylene glycol fatty acid ester (Rikemar PS-1 manufactured by Riken Vitamin Co., Ltd.)
(00, HLB = 3.9), 35 g was added, and the mixture was stirred, quenched and kneaded to prepare a deep-fried clothing improving agent (sample No. 36). Next, 200 g of cold water was added to 120 g of tempura flour and sufficiently stirred, and 10 g of the above-mentioned clothes improving agent was added thereto. Hereinafter, a tempura was prototyped by the method described in Example 6, and the texture, appearance, and flavor were evaluated. The control obtained in Example 6 (Sample No. 10) was used as a control. Table 9 shows the results. From this, it has been clarified that the desired effect of the present invention can be obtained even when a hardened oil is used as a fat other than the fragrance-containing fat.

[0046]

[Table 9]

[0047]

According to the present invention, it has excellent dispersibility in general-purpose fried food coating liquid, and of course, maintains a stable emulsified state even when the fried food coating liquid is stored for a long time. Thus, there can be provided a fried food clothing improver capable of imparting aroma to fried food preparations and giving a fried food having excellent appearance and texture without causing a fear of deterioration of the working environment, that is, generation of oil sickness or off-flavor. Further, it is possible to provide a batter mix and a clothing liquid containing the above-mentioned fried food clothing improving agent.
Further, according to the method of the present invention, a fried food product excellent in texture, appearance and flavor can be produced.

Claims (15)

(57) [Claims] 1. A fried food batter improving agent obtained by blending at least two or more lipophilic emulsifiers with an edible oil / fat having an aroma-containing oil / fat as a main component. 2. The clothing improver according to claim 1, wherein the edible fat or oil is a blended oil of a fragrant fat or oil and a room temperature liquid oil and / or a hardened oil other than the fragrant fat or oil. 3. The clothing improver according to claim 1, wherein the fragrant oil is sesame oil. 4. A method according to claim 1, wherein two or more lipophilic emulsifiers are used.
The clothing improver according to claim 1, which is blended at 0% by weight. 5. The clothing improver according to claim 1, wherein the lipophilic emulsifier has an HLB of 5 or less. 6. The clothing improver according to claim 1, wherein the lipophilic emulsifier is selected from the group consisting of glycerin fatty acid ester, propylene glycol fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester and lecithin. . 7. The clothing improver according to claim 6, wherein the lipophilic emulsifier is a glycerin fatty acid ester or a propylene glycol fatty acid ester. 8. The clothing improver according to claim 6, wherein glycerin fatty acid ester / propylene glycol fatty acid ester = 10/1 to 1/10 (weight ratio). 9. An edible oil or fat containing sesame oil as a main component and a room temperature liquid oil other than sesame oil, the monoester content of which is 90% by weight.
As described above, 0.1 to 2% by weight of a glycerin fatty acid ester having an HLB of 5 or less and a melting point of 40 ° C. or less, a monooleate component as a main component, and an iodine value of 65 to 72%
Propylene glycol fatty acid ester of 0.5 to
4% by weight of each of the ingredients for improving fried food. 10. An edible oil or fat containing sesame oil as a main component and a hardened oil, wherein a glycerin fatty acid ester having a monoester content of 90% by weight or more, an HLB of 5 or less and a melting point of 63 to 68 ° C. is 0.5 to 2%. 1 to 5% by weight of a propylene glycol fatty acid ester having a monostearate component as a main component and a melting point of 42 to 48 ° C. 11. The clothing improver according to claim 1, wherein the hardened oil has a softening point of 25 ° C. or higher. 12. The method according to claim 1, which is obtained by performing a quenching treatment and a kneading treatment.
The clothing improver according to item. 13. A batter mix comprising a food-improving agent for fried food, comprising at least two or more lipophilic emulsifiers in an edible oil or fat mainly containing an oil having an aroma. 14. A coating liquid containing a food-improving agent for fried food, comprising at least two or more lipophilic emulsifiers in an edible oil or fat mainly containing an oil or fat having an aroma. 15. An edible oil / fat having at least two kinds of lipophilic emulsifiers mixed with an edible oil / fat having an aroma-containing oil / fat as a main component, and the mixture is homogenized by adding to the component of the coating liquid the fried seed. A method for producing fried food, wherein the method is fried with fried food.