JP3415078B2 - Oil absorption inhibitor - Google Patents

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an oil absorption inhibitor having an effect of suppressing oil absorption associated with oil frying, and an oil frying food containing a reduced amount of oil.

[0002]

2. Description of the Related Art Oil-foil foods are foods produced by oil-foiling, and are widely favored as foods that support the eating habits of modern people. For this reason, oil-boiled foods are widely sold at fast food stores, confectioneries, bakeries, cake stores, bento stores, convenience stores, supermarkets, etc., and their types are also donuts, french fries,
Very rich in fried chicken, tempura and piroshki.

Each of these various types of oil-boiled foods has a characteristic texture and has been accepted by many consumers, but in order to further increase sales, it is necessary to further improve the texture. Needed. In particular, it is extremely important to adjust the oil content to an appropriate range because the oil content contained in the oil-boiled food will greatly deteriorate the texture. With regard to oil content, consumers tend to refrain from ingesting it due to the recent health boom, and thus it is also required to provide foods that meet such needs.

On the other hand, the oil used for the production of oil-boiled foods is relatively expensive as a raw material for foods and easily deteriorates. Therefore, efficient use is required. In particular, a confectionery factory or a fast food shop that manufactures a large amount of oil-boiled foods is required to manufacture the maximum number of oil-boiled foods with a minimum amount of oil.

However, the dough, which is the raw material of the oil-boiled food, generally tends to absorb more oil than necessary when oil-boiled as it is, and does not sufficiently satisfy these requirements. Therefore, it is required to develop means for suppressing the absorption of oil by the dough.

[0006]

DISCLOSURE OF INVENTION Problems to be Solved by the Invention The present inventors have made it a problem to be solved to meet the demands of these conventional techniques. That is, the present invention has made it a problem to be solved to provide an oil absorption inhibitor capable of suppressing the absorption of oil when frying. Moreover, this invention made it the subject which should be solved also to provide the oil-boiled foodstuff which reduced the amount of oil and improved the texture.

[0007]

Means for Solving the Problems As a result of intensive studies to solve these problems, the present inventors have found that alginic acid ester has an oil absorption suppressing action, and completed the present invention. That is, the present invention provides an oil absorption inhibitor characterized by containing an alginic acid ester.

Preferred embodiments of the oil absorption inhibitor of the present invention include an alginate ester having an esterification degree of 20% or more; an alginate ester having an esterification degree of 50% or more; an esterification degree Fifty
Embodiments containing ~ 90% alginate; 1
% Aqueous solution containing an alginate having a viscosity of 20 cp or more at 20 ° C .; 1% aqueous solution containing an alginate having a viscosity of 20 cp or more at 20 ° C .; 1% aqueous solution having a viscosity of 20 cp at 20 ° C.
~ 600 cp containing alginate ester; embodiment containing alginate obtained by esterifying alginic acid obtained from seaweed; seaweed is seaweed belonging to brown algae; seaweed washed with dilute mineral acid, alkaline solution Of alginic acid obtained by further esterification of alginic acid obtained by precipitating with algal acid after extraction with mineral acid; seaweed is washed with dilute mineral acid, extracted with alkaline solution, and then calcium solution Of the alginic acid ester obtained by further esterification of the alginic acid obtained by precipitating with 1. and decalcification with mineral acid; powdery embodiment; particle diameter of alginic acid ester is 125 μm or less; Embodiments further containing flour; alginic acid based on 100 parts by weight of flour An embodiment containing 0.01% by weight or more of steal; an embodiment containing 0.01 to 3% by weight of alginate per 100 parts by weight of wheat flour; an embodiment further containing an organic acid salt; an embodiment further containing a polysaccharide; A mode that further contains a protein; a mode that is an aqueous solution can be mentioned. The present invention also provides oil-boiled foods, donuts, noodles and fries produced using the above oil absorption inhibitor.

[0009]

BEST MODE FOR CARRYING OUT THE INVENTION The alginic acid ester used in the oil absorption inhibitor of the present invention is selected from compounds having a structure in which at least a part of the carboxyl groups constituting alginic acid is converted into an ester. The molecular weight, structure, and degree of esterification of the alginate ester are not particularly limited. Further, the ratio of β-D-mannuronic acid and α-L-guluronic acid constituting the alginate ester and the order of arrangement are not particularly limited. Therefore, an alginic acid ester having all of a block consisting of β-D-mannuronic acid only, a block consisting of α-L-guluronic acid and a mixture of both may be used, or any one of them may be used. Alternatively, an alginate ester composed of two kinds may be used.

The preferred compound is an alginate ester having an esterification degree of 20% or more. Above all, it is preferable to use an alginic acid ester having a degree of esterification of 40% or more, particularly 50 to 90%. Further, the viscosity at 20 ° C. in the case of a 1% aqueous solution is preferably 2 cp or more, and more preferably in the range of 20 to 600 cp.

The alginic acid ester used in the present invention may be derived from a natural product or may be a synthetic product. When obtained from a natural product, it is preferable to obtain alginic acid from seaweed or the like and then esterify it. Specifically, for example, brown algae rich in polymeric alginic acid are washed with dilute sulfuric acid, extracted with sodium carbonate solution, and then precipitated with sulfuric acid to obtain polymeric alginic acid. The alginic acid ester can be obtained by esterification according to a conventional method. Alternatively, brown algae and the like are washed with a dilute mineral acid such as dilute sulfuric acid or dilute hydrochloric acid, extracted with an alkaline solution such as sodium carbonate solution, and then precipitated with a calcium salt such as calcium chloride to obtain calcium alginate, and then sulfuric acid. Alternatively, the alginic acid ester can be obtained by decalcifying with a mineral acid such as hydrochloric acid to obtain high molecular weight alginic acid, and esterifying the obtained alginic acid according to a conventional method. In the case of obtaining a low molecular weight alginic acid ester, the high molecular weight alginic acid may be esterified and then the high molecular weight alginic acid may be esterified, and then the high molecular weight alginic acid may be low molecular weight. As the method for lowering the molecular weight, for example, a method in which an enzyme is allowed to act on high molecular weight alginic acid, a method in which sodium hypochlorite or hydrogen peroxide is reacted, a thermal decomposition method, a pressure decomposition method or the like is adopted. be able to.

The alginate used in the present invention is
It may have a functional group or a crosslinked structure as long as the intended effect is not excessively impaired. In addition, alginic acid derivatives such as alginic acid and alginate may be mixed in the alginic acid ester. Furthermore, the oil absorption inhibitor of the present invention may contain other components within a range that does not excessively hinder the intended effect.

For example, when the oil absorption inhibitor is applied to oil-boiled foods containing wheat flour as an ingredient, an oil absorption inhibitor obtained by mixing wheat flour and alginate can be used.
At this time, the content of alginate is 10
It is preferably 0.01% by weight or more, more preferably 0.01 to 3% by weight, and more preferably 0.01% by weight, based on 0 parts by weight.
Even more preferably, it is set to 05 to 1% by weight.

In addition to the wheat flour, an organic acid salt may be added to the oil absorption inhibitor of the present invention. Examples of the organic acid salt include sodium citrate, potassium citrate, calcium citrate, sodium acetate, sodium ascorbate, sodium lactate, calcium lactate, sodium sulfate, potassium sulfate, calcium sulfate, potassium carbonate, sodium carbonate, calcium carbonate, It is possible to add calcium glycerophosphate or the like.

Further, a polysaccharide may be added to the oil absorption inhibitor of the present invention. Examples of the polysaccharides include alginic acid, sodium alginate, pectin, carboxymethylcellulose, carrageenan, guar gum, curdlan, starch, gum arabic, welan gum, cassia gum, xanthan gum, chitosan, psyllium seed gum, gellan gum, tamarind seed gum, dextran, furceleran, Pullulan, hyaluronic acid, etc. can be added in advance.

Proteins may be added to the oil absorption inhibitor of the present invention. As the protein, for example, egg white, wheat gluten, soybean protein and the like can be added. Only one kind of these additive components may be selected and added, or a plurality of kinds may be added in combination. Depending on the object to be applied,
The additive component can be appropriately determined.

For example, in the case of oil-boiled foods that use molded dough such as instant noodles and donuts, a powdery oil absorption inhibitor obtained by mixing alginate with wheat flour, or a solution oil absorption inhibitor obtained by dissolving these in water. Can be used. Also, in the case of fried foods such as frying, tempura, fried chicken, nuggets, American dogs, etc., which are battered, or breaded foods are added, use an oil absorption inhibitor with alginate added to the batter. You can In addition, in the case of foods such as french fries and potato chips that are directly oiled with ingredients,
An oil absorption inhibitor obtained by dissolving an alginic acid ester in water can be used by coating or the like.

The form of the oil absorption inhibitor of the present invention is not particularly limited. It can take various forms such as solid, jelly, paste and liquid. It is desirable to appropriately determine the form of the oil absorption inhibitor according to the object to be used and the mode of use.
In order to exert a high oil absorption suppressing effect, it is preferable to use a solution in which an alginic acid ester is dissolved. Even if a powdery alginate is used, a high oil absorption suppressing effect can be similarly exhibited. The particle size of the powder at this time is preferably 125 μm or less, and 1
The thickness is more preferably 10 μm or less, further preferably 100 μm or less.

If powdery alginate is used,
It can be uniformly mixed with a powder material such as wheat flour in a short time before use. If a uniform powder material can be easily prepared in advance, a product with stable quality can be easily manufactured. In addition, if powdered alginate is used, the dissolution process for manufacturing the oil absorption inhibitor is not required, so there is no need for equipment investment for dissolution, and labor saving and cost reduction of product manufacturing are aimed at. You can For this reason, the oil absorption inhibitor in powder form has an advantage that it can be easily manufactured and used in a small-scale processing plant or store without a dissolving facility, and can also be used for household products.

The method of applying the oil absorption inhibitor of the present invention is appropriately determined according to the purpose of oil absorption suppression. For example, the oil absorption inhibitor may be evenly mixed with the object to be applied, or the oil absorption may be suppressed uniformly over the object to be applied. The amounts may be different. Further, by changing the concentration of the oil absorption inhibitor and applying it, it is possible to form sites having various oil contents. Especially when producing fried foods, the amount of oil at the topping application site should be adjusted according to the type of toppings, and the texture of the toppings should be utilized while maintaining the overall taste of the fried foods. You can

The oil absorption inhibitor of the present invention is most effective when applied to oil-rich foods. However, the oil absorption inhibitor of the present invention can be used not only for food applications such as oil-boiled foods but also for industrial applications and agricultural applications, and its application target is not limited.

The oil absorption inhibitor of the present invention has an effect of suppressing oil absorption associated with the oil frying of an object to which the oil absorption inhibitor is applied. The oil absorption suppressing effect reaches, for example, 30% or more as compared with the case where the oil absorption suppressing agent of the present invention is not used. This is due to the action of the alginate contained in the oil absorption inhibitor of the present invention. Therefore, if the oil absorption inhibitor of the present invention is used, a low calorie food can be provided at low cost.

Further, by using the oil absorption inhibitor of the present invention, effects other than oil absorption suppression can be produced. For example, it has been confirmed that when noodles are produced using the oil absorption inhibitor of the present invention, the effect of suppressing the hot water elongation of noodles is exhibited. Further, by using the oil absorption inhibitor of the present invention in a wide range of foods, a texture improving effect can be expected.

[0024]

EXAMPLES The present invention will be described in more detail with reference to the following examples. The materials, procedures, ratios, operations and the like shown in the following examples can be appropriately modified without departing from the spirit of the present invention. Therefore, the scope of the present invention is not limited to the specific examples shown below. In the following examples, Duckroid manufactured by Kibun Food Chemifa Co., Ltd. was used as the alginate ester.

Example 1 Wheat flour (475 g), potato starch (25 g) and alginate ester aqueous solution (75 ml) were mixed for 1 minute. At this time, the alginic acid ester is 0%, 0.2%, 0.3% with respect to the total weight of the wheat flour and the potato starch.
%, 0.4%. To this mixture, 7.5 g of sodium chloride and Kansui (made by Organo: Kansui S)
An aqueous solution prepared by dissolving 0 g and 5 g of calcium carbonate in 70 ml of water was added and mixed at 100 rpm for 9 minutes. The obtained mixture was rolled with a noodle strip machine and cut out, and then waving to obtain raw noodles having a diameter of 2 mm. Steam the raw noodles for 3 minutes, then soak in water for 5 seconds,
Deep fried for minutes. Then, it was air-dried to obtain instant noodles. The following water content measurement test and oil content measurement test were performed on this instant noodle.

The instant noodles were placed in a juicer mixer, finely crushed and mixed. About 10 g of the obtained pulverized product
Was weighed in a weighing bottle, dried at 105 ° C. for 4 hours, and then weighed. The water content of the instant noodles was calculated by calculating the reduced weight.

50 ml of methylene chloride was added to about 10 g of the prepared instant noodles, left for 90 minutes, filtered with a filter paper (5A), and the filtrate was put into a crucible. After adding 50 ml of methylene chloride to the extraction residue and leaving it for 30 minutes,
Similarly, the operation of filtering and putting the filtrate into the crucible was repeated twice. After heating the crucible to vaporize methylene chloride,
It was dried and weighed, and this was taken as the oil content of the instant noodles.

The results are shown in Table 1. The instant noodles to which the alginic acid ester was added did not have the stickiness (soft and sticky texture) like the instant noodles to which the alginic acid ester was not added, and did not grow in hot water over time.

[0029]

[Table 1]

Example 2 475 g of wheat flour, 25 g of potato starch and 100 ml of an aqueous solution of alginic acid ester were added to 1 part.
Mix for minutes. At this time, the alginic acid ester was 0%, 0.2%, 0. 0% with respect to the total weight of the wheat flour and potato starch.
It was adjusted to be 4%. To this mixture, salt 7.5
g, 1.0 g of Kansui (Kansu S made by Organo) and 5 g of calcium carbonate dissolved in 45 ml of water were added and mixed at 100 rpm for 9 minutes. The obtained mixture was rolled with a noodle strip machine and cut out, and then waving to obtain raw noodles having a diameter of 2 mm. 3 of this raw noodle
After steaming for 1 minute, it was immersed in water for 5 seconds and deep-fried at 140 ° C. for 2 minutes. Then, it was air-dried to obtain instant noodles.

With respect to the obtained instant noodles, the water content and the oil content were measured by the same method as in Example 1. The results are shown in Table 2. The instant noodles to which the alginic acid ester was added did not have the stickiness (soft and sticky texture) like the instant noodles to which the alginic acid ester was not added, and did not grow in hot water over time.

[0032]

[Table 2]

(Example 3) 12 g of shortening was thoroughly kneaded to form a cream, 50 g of sugar was added, and the mixture was rubbed with a whisk until it became whitish. Then, 24 g of raw eggs were added little by little and mixed, and further 90 g of an alginate aqueous solution was poured little by little and mixed. At this time, the alginate was adjusted to be 0%, 0.1%, 0.2%, 0.3%, 0.4% with respect to the weight of the soft flour to be mixed later. 260 g of soft flour,
Skim milk powder 8g, salt 2g, baking powder 10.4
The mixture was placed in a mixer containing g and mixed for 3 minutes. The obtained dough was wrapped in a wrap, left for 10 minutes, and rolled 6 times with a roll width of 1 cm. 1g of starch is sprinkled on both sides of the dough and rubbed against each other, then the inner diameter is 4cm and the outer diameter is 6
It was formed into a donut shape having a height of 0.9 cm and a height of 0.9 cm. 180
After frying at 0 ° C for 3 minutes, the donut was taken out from the oil and allowed to cool for 20 minutes to obtain a donut.

The water content and the oil content of the obtained donuts were measured by the same method as in Example 1. Further, the oil content was measured before frying and after frying, and the value obtained by subtracting 1 from the multiplication factor of the oil content was taken as the relative oil absorption. The results are shown in Table 3. The donut to which the alginate was added had a moderate hardness as compared to the donut to which the alginate was not added.

[0035]

[Table 3]

Example 4 Alginic Acid Ester Aqueous Solution 9
Batter mix (made by Kyowa Hakko: TS-
43) 60 g was dissolved. At this time, alginate is 0%, 0.1%, or
The concentration was adjusted to 0.2%, 0.3% and 0.4%. This was coated on both sides of a sweet potato having a diameter of 46 mm and a thickness of 7.5 mm, and fried at 160 ° C. for 1 minute. Then, it was allowed to cool and only the clothes were collected, and the water content and the oil content were measured by the same method as in Example 1. The results are shown in Table 4. The clothes to which the alginic acid ester was added were excellent in appearance, texture and taste.

[0037]

[Table 4]

Example 5 12 g of shortening was thoroughly kneaded to form a cream, 50 g of sugar was added, and the mixture was rubbed with a whisk until it had a white tinge. Then, 24 g of raw eggs were added little by little and mixed, and further 90 g of water was poured little by little and mixed. 260 g of soft flour, 8 g of skim milk powder, 2 g of salt, 10.4 g of baking powder, 0.52 g of alginic acid ester (0.2 g of soft flour).
%) Was added to the powder mixture and mixed for 3 minutes with a mixer. Alginates are specified in Table 5 20
Those having a particle size that passed through a sieve of ˜250 μm were used. Wrap the obtained dough in a wrap and leave it for 10 minutes,
It was rolled 6 times with a roll width of 10 cm. Sprinkle 1g of starch on each side of the dough and rub it against each other.
m, an outer diameter of 60 mm, and a height of 9 mm were formed into a donut shape. After frying at 180 ° C for 3 minutes, remove from oil and
A donut was obtained by allowing to cool for a minute.

The water content and the oil content of the obtained donuts were measured by the same method as in Example 1. Further, the oil content was measured before frying and after frying, and the value obtained by subtracting 1 from the multiplication factor of the oil content was taken as the relative oil absorption. The results are as shown in Table 5. It was clarified that the oil absorption suppressing effect was remarkable when the alginate having a particle diameter of 125 μm or less was added.

[0040]

[Table 5]

Example 6 A donut was obtained in the same manner as in Example 5, except that the amount of alginate added was changed to 1.04 g. The water content and the oil content of the obtained donut were measured by the same method as in Example 1. Further, the oil content was measured before frying and after frying, and the value obtained by subtracting 1 from the multiplication factor of the oil content was taken as the relative oil absorption. The results are as shown in Table 6. It was clarified that the oil absorption suppressing effect was remarkable when the alginate having a particle diameter of 125 μm or less was added.

[0042]

[Table 6]

(Example 7) 475 g of wheat flour, 25 g of potato starch and 2.0 g of alginic acid ester (0.4% based on soft flour) were powder-mixed. 20 for alginate
Those having a particle size that passed through a sieve of ˜250 μm were used. 7.5 g of salt, 1.0 g of Kansui,
An aqueous solution prepared by dissolving 5.0 g of calcium carbonate in 145 ml of water was added and mixed at 70 rpm for 10 minutes. The obtained mixture was rolled with a noodle band machine and cut out, and then waving to obtain raw noodles having a diameter of 2 mm. This raw noodle was steamed for 3 minutes, immersed in water for 5 seconds, and deep-fried at 140 ° C. for 2 minutes. Then, instant noodles were obtained by air-drying.

[0044]

The oil absorption inhibitor of the present invention has the effect of suppressing oil absorption associated with oil frying. Therefore, if the oil absorption inhibitor of the present invention is used, an oil-rich food with a reduced oil content can be produced by a simple method. In addition, the oil absorption inhibitor of the present invention has the effects of improving the texture of food and suppressing hot water elongation of noodles. Therefore, the oil absorption inhibitor of the present invention is useful as a modifier for comprehensively imparting desired properties, and its application range is expected to be extremely wide.

Continuation of front page (56) Reference JP-A-11-290010 (JP, A) Food Research, No. 111 (1996), p. 76-79 (58) Fields surveyed (Int.Cl. ⁷ , DB name) A23L 1/00-1/176 JISST file (JOIS)

Claims (23)

(57) [Claims] 1. An oil absorption inhibitor comprising an alginate ester having a particle size of 125 μm or less . 2. The oil absorption inhibitor according to claim 1, which contains an alginic acid ester having a degree of esterification of 20% or more. 3. The oil absorption inhibitor according to claim 2, which contains an alginic acid ester having a degree of esterification of 50% or more. 4. The oil absorption inhibitor according to claim 3, which contains an alginic acid ester having a degree of esterification of 50 to 90%. 5. The viscosity of a 1% aqueous solution at 20 ° C. is 2c.
1. An alginate having a p or more is contained.
The oil absorption inhibitor according to any one of 3 above. 6. The viscosity of a 1% aqueous solution at 20 ° C. is 20.
6. An alginate having a cp or more is contained.
The oil absorption inhibitor described in. 7. The viscosity of a 1% aqueous solution at 20 ° C. is 20.
The oil absorption inhibitor according to claim 6, which contains an alginic acid ester of about 600 cp. 8. The oil absorption inhibitor according to claim 1, which contains an alginic acid ester obtained by esterifying alginic acid obtained from seaweed. 9. The oil absorption inhibitor according to claim 8, wherein the seaweed is a seaweed belonging to brown algae. 10. An alginic acid ester obtained by further esterifying alginic acid obtained by washing seaweed with a dilute mineral acid, extracting it with an alkaline solution, and then precipitating it with mineral acid. 9. The oil absorption inhibitor according to item 9. 11. An alginate obtained by further esterifying alginic acid obtained by washing seaweed with a dilute mineral acid, extracting with an alkaline solution, precipitating with a calcium solution, and decalcifying with a mineral acid. The oil absorption inhibitor according to claim 8 or 9, which comprises: 12. The oil absorption inhibitor according to claim 1, which is in a powder form. 13. The method according to claim 1, further comprising wheat flour.
2. The oil absorption inhibitor according to any one of 2. 14. The oil absorption inhibitor according to claim 13, which contains 0.01% by weight or more of an alginate with respect to 100 parts by weight of wheat flour. 15. The oil absorption inhibitor according to claim 14, which contains 0.01 to 3% by weight of alginate with respect to 100 parts by weight of wheat flour. 16. The method according to claim 1, further comprising an organic acid salt.
15. The oil absorption inhibitor according to any one of 15. 17. The method according to claim 1, further comprising a polysaccharide.
6. The oil absorption inhibitor according to any one of 6. 18. The method according to claim 1, further comprising a protein.
20. The oil absorption inhibitor according to any one of to 17. 19. The oil absorption inhibitor according to claim 1, which is an aqueous solution. 20. An oil-fried food produced using the oil absorption inhibitor according to any one of claims 1 to 19. 21. A donut produced by using the oil absorption inhibitor according to claim 1. 22. Noodles produced using the oil absorption inhibitor according to any one of claims 1 to 19. 23. A fry produced using the oil absorption inhibitor according to any one of claims 1 to 19.