JP5692784B2 - Fry food modifier, fried food containing the same, and premix for fried food - Google Patents

Description

  TECHNICAL FIELD The present invention relates to a fried food modifier, a fried food containing the fried food, and a premix for fried food, and more particularly to a fried food modifier used when making fried foods such as croquettes, fries, and tempura. , As well as premixes for fried foods containing them, and premixes for fried foods, which are mainly lost after cooking, due to residual moisture in the food or moisture transfer from the surrounding environment, etc. The present invention relates to a fried food modifier, a fried food containing the same, and a premix for fried food, which can maintain the texture for a long time.

  In general, fried foods have a light and crunchy texture immediately after cooking, but with the passage of time, the texture is impaired due to residual moisture in the food and moisture transfer from the surrounding environment. In order to improve such texture, it is possible to maintain the texture to some extent by increasing the temperature of the oil, extending the time of oiling, and reducing the moisture in the food. As a result, other problems such as difficulty in eating, a dark color, and a long process time and a decrease in production efficiency may occur. Therefore, mainly for improving the texture, (A) one or more emulsifiers selected from the group consisting of sucrose fatty acid esters, monoglycerin fatty acid monoesters, organic acid monoglycerides, and lecithins, and (B) proteolysates And a batter modifier (Patent Document 1) obtained by spray drying a dispersion obtained by mixing one or more excipients selected from the group consisting of saccharides, edible oils and fats, water An edible water-retaining substance having a water retention amount of 100 g / 100 g or more by a centrifugal method of 2000 G, a foaming agent having a foaming force of 50 mm or more measured as a 0.1 wt% aqueous solution at 25 ° C. by the Ross Miles method, and emulsification Batter liquid used for frozen fries consisting of an emulsion containing a stabilizer, (Patent Document 2), and vegetable fats with a solid fat amount of 3 to 20% at a temperature of 20 ° C., HL Is a sucrose fatty acid ester consisting of 20 to 80% saturated fatty acid having 8 to 22 carbon atoms and 80 to 20% unsaturated fatty acid having 16 to 22 carbon atoms. A blended oil composition for frying with improved phenomenon of solidifying near room temperature. (Patent Document 3) has been proposed. However, although the texture of the food after cooking is improved, there is room for improvement in terms of maintaining the texture, and a modifier that can sustain a better texture for a longer period is required. It was.

JP 2002-65193 A JP 7-255402 A JP-A-8-228677

  The present invention has been made in view of the above circumstances, and its purpose is to provide a light texture immediately after cooking that is lost due to residual moisture in food or moisture transfer from the surrounding environment over time after cooking. An object of the present invention is to provide a fried food modifier, a premix for fried food containing the same, and a fried food that can be sustained for a long time.

As a result of extensive research by the present inventors, a fried food modifier obtained by spray-drying a dispersion in which a sucrose fatty acid ester having a specific composition and a saccharide is dispersed in water is not only immediately after cooking, but also long. It has been found that a light texture can be maintained for a long period of time, and the present invention has been completed.
That is, the present invention is a fried food obtained by spray-drying a dispersion containing (A) a sucrose fatty acid ester and (B) a saccharide that satisfy the following conditions (a) and (b): A modified food for foodstuffs, wherein the blending ratio of the component (A) and the component (B) is 5 to 80% by weight of the component (A) and 95 to 20% by weight of the component (B). The first gist is to be a quality agent .
(A) The fatty acid is a saturated fatty acid having 14 to 22 carbon atoms and / or an unsaturated fatty acid.
(B) The ester composition is such that the monoester is more than 0% by weight and not more than 40% by weight, the diester is not less than 5% by weight and less than 100% by weight, the triester is more than 0% by weight and not more than 40% by weight, The polyester is 0% by weight or more and 10 % by weight or less.
The fried food modifier of the present invention preferably comprises 5 to 80% by weight of component (A) and 95 to 20% by weight of component (B).
Moreover, this invention makes the 2nd summary the fried food characterized by including 0.01-5 weight% of said modifier for fried food in the dough whole quantity before cooking.
Furthermore, this invention makes the 3rd summary the premix for fried food characterized by including 0.01-5 weight% of said modifier for fried food with respect to 100 weight% of wheat flour.

  According to the present invention, it is possible to provide a modifier having an effect of improving the texture of fried foods and maintaining the texture. That is, it is possible to prevent a fried food from becoming a hard texture such as crispy or crisp after cooking, to provide a modifier capable of making the texture crisp or crisp and maintaining this texture for a long time. It has become possible.

  In addition, since the modifier of the present invention can be easily dispersed in cold water, it is not necessary to disperse in water after heating as in the case of existing modifiers, and its function is impaired even when powdered with flour. It is expressed without being easily handled.

Next, the form for implementing this invention is demonstrated.

The fried food modifier of the present invention is obtained by spray-drying a dispersion liquid containing a sucrose fatty acid ester and a saccharide that satisfy specific conditions.
The sucrose fatty acid ester of the present invention satisfies the following conditions (a) and (b).
(A) The fatty acid is a saturated fatty acid having 14 to 22 carbon atoms and / or an unsaturated fatty acid.
(B) The ester composition is such that the monoester is more than 0% by weight and not more than 40% by weight, the diester is not less than 5% by weight and less than 100% by weight, the triester is more than 0% by weight and not more than 40% by weight, Polyester is more than 0% by weight and 15% by weight or less.
The fatty acid constituting the sucrose fatty acid of the present invention has 14 to 22 carbon atoms, but 16 to 18 carbon atoms are preferable in terms of performance, little influence on taste, and easy availability. If the number of carbon atoms is less than 14, it becomes more hydrophilic and the texture cannot be sufficiently maintained, and it may affect the taste. If it exceeds 22, the food becomes more lipophilic. Industrialization becomes difficult due to the fact that the feeling cannot be maintained sufficiently and the raw material costs are high. The ester composition of the sucrose fatty acid of the present invention is such that the monoester is more than 0% by weight and 40% by weight or less, the diester is 5% by weight to less than 100% by weight, the triester is more than 0% by weight and less than 40% by weight, tetra The amount of the ester or higher polyester is more than 0% by weight and 15% by weight or less. Preferably, the monoester is 20% by weight to 30% by weight, the diester is 30% by weight to 60% by weight, and the triester is 15% by weight. % To 30% by weight, and the tetraester or more polyester is more than 0% by weight and 10% by weight or less. When the ester composition is out of the above range, for example, if there are too many monoesters, the hydrophilicity becomes high, and conversely, if there are too many triesters or polyesters, the lipophilicity becomes high, and in any case, maintaining the texture The original performance is not demonstrated. In addition, for example, when the diester content is 60% or more, the performance of the present modifier is further enhanced, but advanced purification is required, resulting in excessive production costs, which may cause cost restrictions in actual use. There is.

  The mechanism by which the sucrose fatty acid ester of the present invention gives a light and crisp texture to fried foods is not clear but can be estimated as follows.

  That is, various components in the dough interact with sucrose fatty acid esters, and each component is more finely and uniformly dispersed in the dough. In addition, the sucrose fatty acid ester in the dough promotes the substitution of moisture and frying oil during oil dripping and quickly reduces moisture. Furthermore, the surface tension of air and water is reduced by the addition of sucrose fatty acid ester, and fine bubbles are formed in the dough by the stirring operation. As a result, the dough structure after oiling becomes porous. In addition, sucrose fatty acid esters are generally known to interact with gluten and starch, and are thought to densify the gluten network and affect starch gelatinization and aging. It is considered that the above effects act in combination, and the fried food containing sucrose fatty acid ester shows a light texture after cooking.

  Although (B) saccharides used for the fried food modifier of the present invention are not particularly limited, specific examples include monosaccharides, disaccharides, polysaccharides, and sugar alcohols. These may be used alone or in combination of two or more. Specifically, examples of the monosaccharide include glucose, fructose, and galactose. Examples of disaccharides include sucrose, lactose, trehalose, and maltose. Examples of polysaccharides include dextrin, starch, and pectin, and examples of sugar alcohols include sorbitol, xylitol, and maltose. In addition, the above-mentioned starch contains the decomposition product. That is, examples of the starch include wheat starch, potato starch, corn starch, and tapioca starch, and the starch degradation product is the above-mentioned starch hydrolyzate. Wet heat starch can also be used. Of the saccharides, dextrin (DE = 2 to 30%) is preferable in that it is relatively inexpensive and easily available and has little influence on taste.

The blending ratio of the component (A) sucrose fatty acid ester and the component (B) saccharide of the fried food modifier of the present invention is not particularly limited, but the component (A) is 5 to 80% by weight and the component (B) is 20 It is preferably -95% by weight for obtaining good dispersibility in cold water. More preferably, the component (A) is 10% by weight to 60% by weight, and the component (B) is 40% by weight to 90% by weight.
When component (A) is less than 5% by weight, there is a possibility that the amount added to food increases because there are few active ingredients, and when it is 80% by weight or more, dispersibility in cold water or the like is not good, and spray drying May also be difficult.

 The modifier of this invention is manufactured from the process of adjusting the dispersion liquid by which (A) sucrose fatty acid ester and (B) saccharide | sugar are mix | blended, and the process of spray-drying this dispersion liquid.

  The dispersion of the present invention is prepared by mixing (A) sucrose fatty acid ester, (B) saccharide and water to prepare these aqueous dispersions. Specifically, from 100 parts by weight of (A) sucrose fatty acid ester and (B) total amount of saccharide (solid content), 100 parts of water (the total amount of the solids is 50%) to 900 parts (the total amount of solids). For 10 minutes) and stirring and mixing until a stable dispersion is obtained. Stirring can be performed by ordinary stirring means such as a homomixer (disper blade).

  The spray drying step of the present invention can be carried out by a conventionally known method, but it is preferable to dry under the conditions of an intake temperature of 90 to 200 ° C., an exhaust temperature of 50 to 100 ° C., and an atomizer rotational speed of 12000 to 20000 rpm. The modifier of the present invention is obtained through a step of spray drying. Even if (A) sucrose fatty acid ester and (B) saccharide are mixed and used in the form of powder, the modifier of the present invention is used. Such effects cannot be obtained.

  The fried food of the present invention contains 0.01 to 5% by weight of the above modifier in the total amount of dough before cooking. If the blending ratio of the modifier is less than 0.01% by weight, there is a problem that a sufficient reforming effect cannot be obtained. There is also a risk of profit. A more preferable range is 0.1 to 3% by weight.

  The premix for fried food of the present invention contains the above modifier in an amount of 0.01 to 5% by weight based on 100% by weight of wheat flour. If the blending ratio of the modifier is less than 0.01% by weight, there is a problem that the performance is not exhibited. A more preferable range is 0.1 to 3% by weight.

  EXAMPLES Hereinafter, although an Example is given and this invention is demonstrated further more concretely, this invention is not limited to these Examples. In Examples and Comparative Examples, parts and% are based on weight unless otherwise specified.

Production of modifier 1 1.0 mol of sucrose, 0.7 mol of methyl stearate, 0.3 mol of methyl palmitate and 3.0 g of potassium carbonate were dissolved in 3000.0 g of DMSO, and the pressure was reduced at 90 to 100C. The reaction was allowed to proceed for 5 hours. After distilling off the solvent, sucrose fatty acid ester was obtained through purification and drying. This ester composition was subjected to gel permeation chromatography (detector: RI-71 manufactured by Shodex, pump: LC-6A manufactured by Shimadzu, column: MEGAPAK GEL 201F and 201FP manufactured by JASCO, flow rate: 3 ml / min, eluent: When analyzed by THF (hereinafter referred to as GPC), it was 50% monoester, 35% diester, 15% triester, and 0% polyester more than tetraester.
After the obtained sucrose fatty acid ester was dissolved in methanol, the same amount of n-hexane as methanol was added and counter-current distributed, allowed to stand to separate into two layers, and the n-hexane layer was separated. When n-hexane was distilled off and the ester composition of the obtained sucrose fatty acid ester was analyzed by GPC, it was found that the monoester 24%, the diester 60%, the triester 16%, and the tetraester or higher polyester was 0%. there were. In addition, the obtained sucrose fatty acid ester was hydrolyzed, and the fatty acid composition was analyzed by gas chromatography (main body: HP-5890 manufactured by Hewlett Packard, column: DB-1 manufactured by Agilent Technology (inner diameter 0.53 mm x length 15 m). x film thickness 0.15 mm), injection temperature: 300 ° C., detector temperature: 300 ° C., oven temperature trend: 100 ° C. for 1 minute, up to 300 ° C. at 10 ° C./min, 300 ° C. for 5 minutes, carrier gas: helium , Hereinafter referred to as GC), it was 70% stearic acid and 30% palmitic acid.
The sucrose fatty acid ester thus obtained and dextrin (DE = 22%) (Sandeck # 250 manufactured by Sanwa Starch Kogyo Co., Ltd.) 3 times the weight of the sucrose fatty acid ester by weight After being dispersed in 20 times the amount of pure water at room temperature, it was dissolved by heating at 70 ° C. Thereafter, it was homogenized with a high-pressure homogenizer (Homogenizer H3-1B, Sanmaru Machinery Co., Ltd., 15 MPa) and spray-dried (centrifugal spray dryer SA-5 type, manufactured by Hirano Kogyo Co., Ltd., drying conditions: intake air temperature 150 ° C., exhaust temperature 70 And sucrose fatty acid ester formulation (25% sucrose fatty acid ester, 75% dextrin).

Production of modifier 2 Sucrose palmitate was obtained by the same procedure except that the fatty acid methyl of modifier 1 was methyl palmitate (ester composition: monoester 25%, diester 55). %, Triester 20%, tetraester or higher polyester 0%, fatty acid composition: palmitic acid 100%). The obtained sucrose fatty acid ester and dextrin (DE = 26%) (Sandek # 300 manufactured by Sanwa Starch Kogyo Co., Ltd.) 1.5 times the weight of the sucrose fatty acid ester by weight are 10 times the sucrose fatty acid ester. After dispersing in an amount of pure water at room temperature, it was dissolved by heating at 70 ° C. Thereafter, homogenization and spray-drying were performed under the same conditions as those of the modifier 1 to obtain a sucrose fatty acid ester preparation (sucrose fatty acid ester 40%, dextrin 60%).

Manufacture of modifier 3 The fatty acid methyl of Example 1 was changed to only methyl stearate, and a sucrose stearate ester preparation was obtained by the same operation except that (ester composition: monoester 30%, diester 55) %, Triester 15%, tetraester or higher polyester 0%, fatty acid composition: stearic acid 100%). The obtained sucrose fatty acid ester, dextrin (DE = 10%) (Sandeck # 100, manufactured by Sanwa Starch Co., Ltd.) 3 times the amount of sucrose fatty acid ester by weight, and D-sorbitol (3 times the amount) Towa Kasei Kogyo Co., Ltd. Sorbit DP-50) was dispersed in pure water 20 times the amount of sucrose fatty acid ester at room temperature, and then heated and dissolved at 70 ° C. Thereafter, homogenization and spray-drying were performed under the same conditions as those of the modifier 1 to obtain a sucrose fatty acid ester preparation (sucrose fatty acid ester 15%, D-sorbitol 85%).

Production of modifier 4 1.0 mol of sucrose, 1.05 mol of methyl stearate, 0.45 mol of methyl palmitate and 6.0 g of potassium carbonate were dissolved in 3000.0 g of DMSO, and 90-100C. And reacted for 5 hours under reduced pressure. After distilling off the solvent, sucrose fatty acid ester was obtained through purification and drying. When this ester composition was analyzed by GPC, it was 34% monoester, 30% diester, 22% triester, and 14% polyester more than tetraester. Moreover, when the obtained sucrose fatty acid ester was hydrolyzed and the fatty acid composition was analyzed by GC, it was 70% stearic acid and 30% palmitic acid.
The sucrose fatty acid ester thus obtained and a dextrin (DE = 13%) (Sandeck # 100 manufactured by Sanwa Starch Kogyo Co., Ltd.) three times the weight of the sucrose fatty acid ester by weight After being dispersed in 20 times the amount of pure water at room temperature, it was dissolved by heating at 70 ° C. Thereafter, homogenization and spray-drying were performed under the same conditions as those of the modifier 1 to obtain a sucrose fatty acid ester preparation (sucrose fatty acid ester 25%, dextrin 75%).

Production of modifying agent 5 Sucrose fatty acid ester obtained with modifying agent 1 and sucrose fatty acid ester obtained with modifying agent 4 are mixed to have a fatty acid composition of 70% stearic acid and palmitic acid. A sucrose fatty acid ester having an ester composition of 30%, a monoester of 30%, a diester of 42%, a triester of 20%, and a tetraester or higher polyester of 8% was obtained.
The sucrose fatty acid ester thus obtained, and dextrin (DE = 30%) (Sandeck # 300 manufactured by Sanwa Starch Kogyo Co., Ltd.) 0.82 times the sucrose fatty acid ester by weight, After dispersing in pure water 7 times the amount of ester at room temperature, it was dissolved by heating at 70 ° C. Thereafter, homogenization and spray drying were performed under the same conditions as in Example 1 to obtain a sucrose fatty acid ester preparation (sucrose fatty acid ester 25%, dextrin 75%).

Production of modifier 6 Sucrose 1.0 mol, methyl stearate 1.4 mol, methyl palmitate 0.6 mol, potassium carbonate 6.0 g was dissolved in DMSO 3000.0 g, 90-100 ° C, The reaction was carried out for 6 hours under reduced pressure. After distilling off the solvent, sucrose fatty acid ester was obtained through purification and drying. When this ester composition was analyzed by GPC, it was 20% monoester, 35% diester, 30% triester, and 15% polyester more than tetraester. Moreover, when the obtained sucrose fatty acid ester was hydrolyzed and the fatty acid composition was analyzed by GC, it was 70% stearic acid and 30% palmitic acid.
The sucrose fatty acid ester thus obtained and dextrin (DE = 7%) (Sandeck # 70 manufactured by Sanwa Starch Kogyo Co., Ltd.) 2.3 times the weight of the sucrose fatty acid ester by weight After dispersing in pure water 12 times the amount of ester at room temperature, it was dissolved by heating at 70 ° C. Thereafter, homogenization and spray-drying were performed under the same conditions as those of the modifier 1 to obtain a sucrose fatty acid ester preparation (sucrose fatty acid ester 25%, dextrin 75%).

Manufacture of modifier 7 Sucrose fatty acid ester prepared in the same manner as modifier 1 (ester composition: monoester 24%, diester 60%, triester 16%, tetraester or higher polyester is 0 %, Fatty acid composition: stearic acid 70%, palmitic acid 30%) were subjected to the test as they were.

Production of modifier 8 Sucrose palmitate prepared in the same manner as modifier 2 (ester composition: monoester 25%, diester 55%, triester 20%, tetraester or higher polyester 0%, fatty acid composition: palmitic acid 100%) was used for the test as it was.

Production of modifier 9 Sucrose stearate prepared in the same manner as modifier 3 (ester composition: monoester 30%, diester 55%, triester 15%, tetraester or higher polyester) 0%, fatty acid composition: stearic acid 70%, palmitic acid 30%) were used in the test as they were.

Production of modifier 10 Sucrose fatty acid ester prepared in the same manner as modifier 4 (ester composition: monoester 34%, diester 29%, triester 22%, tetraester or higher polyester 15% Fatty acid composition: 70% stearic acid, 30% palmitic acid) was used for the test without preparation.

Production of modifier 11 Sucrose fatty acid ester prepared in the same manner as modifier 5 (ester composition: monoester 30%, diester 42%, triester 20%, tetraester or higher polyester 8% Fatty acid composition: 70% stearic acid, 30% palmitic acid) was used in the test as it was.

Production of modifier 12 Sucrose fatty acid ester prepared in the same manner as modifier 6 (ester composition: monoester 20%, diester 35%, triester 30%, tetraester or higher polyester 15% Fatty acid composition: 70% stearic acid, 30% palmitic acid) was used in the test as it was.

Production of modifier 13 Sucrose 2.0 mol, methyl stearate 0.7 mol, methyl palmitate 0.3 mol, potassium carbonate 3.0 g was dissolved in DMSO 3000.0 g, 90-100 ° C, The reaction was allowed to proceed for 5 hours under reduced pressure. After distilling off the solvent, sucrose fatty acid ester was obtained through purification and drying. When this ester composition was analyzed by GPC, it was found to be monoester 70%, diester 20%, triester 10%, and tetraester or higher polyester 0%. Moreover, when the obtained sucrose fatty acid ester was hydrolyzed and the fatty acid composition was analyzed by GC, it was 70% stearic acid and 30% palmitic acid.
The sucrose fatty acid ester thus obtained was used for the test as it was.

Production of modifier 14 Sucrose fatty acid ester prepared in the same manner as modifier 4 (ester composition: monoester 34%, diester 29%, triester 22%, tetraester or higher polyester 15% Fatty acid composition: stearic acid 70%, palmitic acid 30%) and 0.1 times the amount of dextrin (DE = 22%) of sucrose fatty acid ester by weight (Sandek # 250 manufactured by Sanwa Starch Co., Ltd.) After being dispersed in pure water 4.5 times the amount of sucrose fatty acid ester at room temperature, it was dissolved by heating at 70 ° C. Homogenization and spray-drying were carried out under the same conditions as for modifier 1 to obtain a sucrose fatty acid ester preparation (sucrose fatty acid ester 90%, dextrin 10%).

Production of modifier 15 Sucrose 1.5 mol, methyl stearate 0.7 mol, methyl palmitate 0.3 mol, potassium carbonate 3.0 g was dissolved in DMSO 3000.0 g, and the pressure was reduced at 90 to 100C. The reaction was allowed to proceed for 5 hours. After distilling off the solvent, sucrose fatty acid ester was obtained through purification and drying. When this ester composition was analyzed by GPC, it was 52% monoester, 32% diester, 12% triester, and 4% polyester more than tetraester. Moreover, when the obtained sucrose fatty acid ester was hydrolyzed and the fatty acid composition was analyzed by GC, it was 70% stearic acid and 30% palmitic acid.
The sucrose fatty acid ester thus obtained and a dextrin (DE = 26%) (Sandeck # 250, manufactured by Sanwa Starch Kogyo Co., Ltd.) three times the weight of the sucrose fatty acid ester by weight, After being dispersed in 20 times the amount of pure water at room temperature, it was dissolved by heating at 70 ° C. Thereafter, homogenization and spray-drying were performed under the same conditions as those of the modifier 1 to obtain a sucrose fatty acid ester preparation (sucrose fatty acid ester 25%, dextrin 75%).

Production of modifier 16 Sucrose 0.8 mol, methyl stearate 1.68 mol, methyl palmitate 0.72 mol, potassium carbonate 6.0 g was dissolved in DMSO 3000.0 g, and the pressure was reduced at 90 to 100C. The reaction was allowed to proceed for 7 hours. After distilling off the solvent, sucrose fatty acid ester was obtained through purification and drying. When this ester composition was analyzed by GPC, it was 0% monoester, 0% diester, 5% triester, and 95% polyester more than tetraester. Moreover, when the obtained sucrose fatty acid ester was hydrolyzed and the fatty acid composition was analyzed by GC, it was 70% stearic acid and 30% palmitic acid.
The sucrose fatty acid ester thus obtained was used for the test as it was.

Production of modifier 17 1.0 mol of sucrose, 1.5 mol of methyl laurate and 6.0 g of potassium carbonate are dissolved in 3000.0 g of DMSO and reacted at 90-1.00 ° C. under reduced pressure for 5 hours. I let you. After distilling off the solvent, sucrose fatty acid ester was obtained through purification and drying. When this ester composition was analyzed by GPC, it was 35% monoester, 40% diester, 20% triester, and 5% polyester more than tetraester. Moreover, when the obtained sucrose fatty acid ester was hydrolyzed and the fatty acid composition was analyzed by GC, it was 100% lauric acid.
The sucrose fatty acid ester thus obtained was used for the test as it was.

Production of modifier 18 1.0 mol of sucrose, 0.9 mol of methyl oleate, 0.6 mol of methyl linoleate, 6.0 g of potassium carbonate were dissolved in 3000.0 g of DMSO, and the pressure was reduced at 90 to 100C. The reaction was allowed to proceed for 5 hours. After distilling off the solvent, sucrose fatty acid ester was obtained through purification and drying. When this ester composition was analyzed by GPC, it was 0% monoester, 40% diester, 40% triester, and 20% polyester more than tetraester. Moreover, when the obtained sucrose fatty acid ester was hydrolyzed and the fatty acid composition was analyzed by GC, it was 60% oleic acid and 40% linoleic acid.
The sucrose fatty acid ester thus obtained was used for the test as it was.

Production of modifier 19 Sucrose fatty acid ester prepared in the same manner as in Example 1 (ester composition: monoester 24%, diester 60%, triester 16%, tetraester or higher polyester 0% , Fatty acid composition: stearic acid 70%, palmitic acid 30%) and dextrin (DE = 22%) 3 times the amount of sucrose fatty acid ester by weight (Sandeck # 250 manufactured by Sanwa Starch Co., Ltd.) It was used for the test.
Table 1 below shows the sucrose fatty acid esters of the above Examples and Comparative Examples, the ester composition of the preparation thereof, and the fatty acid composition.

食感の評価
５：非常にサクサクする
４：かなりサクサクする
３：ややサクサクする
２：あまりサクサクしない
１：全くサクサクしない (1) Evaluation with fried balls
Example 1-1
After 190 parts of flour and 0.6 parts of modifier 1 are mixed and cooled to 10 ° C., 310 parts of water at 10 ° C. is added, and specific gravity at stage 3 with a mixer (Hobart Food Mixer N-50, manufactured by Hobart Japan Co., Ltd.). The batter was adjusted by stirring until the value became 0.7. After measuring the viscosity and temperature of the batter obtained, it was oiled at 175 ° C. for 45 seconds to prepare fried balls.
Examples 1-2 to 1-3, Comparative Examples 1-1 to 1-9
Fried balls were prepared in the same manner as in Example 1-1 except that the modifier 1 was changed to 3, 5, 7, 9, 11, 13, 15-19, respectively.
Evaluation of fried balls Immediately after oiling and 1 hour after that, the fried balls were eaten to evaluate the texture. The evaluation results are shown in Table 2 below.

Texture evaluation 5: Very crisp 4: Very crisp 3: Slight crisp 2: Not very crisp 1: Not crisp at all

(2) Evaluation with spring rolls
Example 2-1
Premix was prepared by premixing 132.5 parts of weak flour, 105 parts of semi-strong powder, 12.5 parts of pregelatinized starch, and 1.5 parts of modifier 1 and cooling to 5 ° C. In addition, 2.5 parts of sodium chloride was added to 362.5 parts of water, and the mixture was stirred and dissolved at room temperature. The cooled salt solution and 12.5 parts of soybean oil (room temperature) were added to the premix, and the batter was adjusted by stirring with Stage 2 for 12 minutes with a mixer (Hobart Food Mixer N-50 manufactured by Hobart Japan Co., Ltd.) (5 ° C. ). After stirring, the batter was allowed to stand at 5 ° C. for 1 hour, and then thinly spread on a hot plate and baked at a surface temperature of 120 ° C. to prepare a spring roll skin having a length of about 15 cm, a width of about 15 cm, and a thickness of 1 to 2 mm. . The commercially available frozen spring rolls for oil cans were thawed, peeled off and wrapped with the prepared spring rolls, and then oiled at 180 ° C. for 5 minutes.
Example 2-2, Reference Example 2-3, Comparative Examples 2-1 to 2-10
Spring rolls were adjusted in the same manner as in Example 2-1, except that the modifier 1 was changed to 2, 4, 7, 8, 10, and 13 to 19, respectively.
Evaluation of spring rolls Immediately after oiling, the visual appearance (bumpy state due to air bubbles) and texture were evaluated based on the following evaluation criteria, and after eating for 1 hour at room temperature, the texture was evaluated again. . The evaluation results are shown in Table 3 below.
Appearance rating 5: Smooth without bumps 4: Not very bumpy 3: Slightly bumpy 2: Slightly bumpy
1: Very bumpy
Texture evaluation 5: Very crisp 4: Pretty crisp 3: Slight crisp 2: Not very crisp 1: Not crisp at all

(3) Evaluation at croquette
Example 3-1
Mixing and preparation method of Nakadane 1.5 parts of salt and pepper were added to 100 parts of mashed potatoes, and 275 parts of warm water of 80 ° C. was added and quickly mixed to adjust the amount of the medium. 90 g of the obtained medium was put into a bowl shape and allowed to stand at 5 ° C. overnight.
Batter formulation and preparation method 150 parts of flour, 150 parts of corn starch, 3 parts of modifier 1 are premixed, cooled to 5 ° C, added with 400 parts of water (5 ° C), and a mixer (Hobart Japan Co., Ltd.) The batter was adjusted by stirring in stage 3 with a company Hobart Food Mixer N-50) until the specific gravity of the batter was 0.7 g / ml.
Preparation method of croquette Sprinkle with soft flour on the surface of the crouch, attach the batter, and further attach commercially available bread crumbs (Fryster fine, manufactured by Fryster), then freeze at -30 ° C overnight. Then, it was fried for 6 minutes with soybean white squeezed oil at 1.80 ° C.
Examples 3-2 and 3-3, Comparative Examples 3-1 to 3-9
Croquettes were adjusted in the same manner as in Example 3-1, except that the modifier 1 was changed to 2, 5, 7, 8, 11, 13, 15-19, respectively.
Evaluation of croquette After frying for 6 minutes, the oil was thoroughly drained, and after eating for 30 minutes at room temperature and after standing for 3 hours, the texture was evaluated based on the following evaluation criteria.
The evaluation results are shown in Table 4 below.
Texture evaluation 5: Very crisp 4: Very crisp 3: Slight crisp 2: Not very crisp 1: Not crisp at all

(4) Evaluation with tempura
Example 4-1
200 parts of flour and 2 parts of modifier 1 were premixed and cooled to 5 ° C. 300 parts of water and 100 parts of egg were mixed and cooled to 5 ° C. The mixture of the premix, water, and egg was stirred at stage 3 for 1 minute with a mixer (Hobart Food Mixer N-50, manufactured by Hobart Japan Co., Ltd.) to adjust the batter. The batter was attached to shrimp (black tiger, stripped) and fried with soybean white oil at 180 ° C. for 3 minutes.
Example 4-3, Reference Examples 4-2 and 4-4, Comparative Examples 4-1 to 4-11
Tempura was adjusted in the same manner as in Example 4-1, except that the modifier 1 was changed to 4 to 6, 7, and 10 to 19, respectively.
Evaluation of tempura Immediately after the oil was sufficiently drained and after standing at room temperature for 1 hour, the food texture was evaluated based on the following evaluation criteria. The evaluation results are shown in Table 5 below.
Texture evaluation 5: Very crisp 4: Very crisp 3: Slight crisp 2: Not very crisp 1: Not crisp at all

(5) Evaluation with fried bread
Example 5-1
1400 parts of strong powder, 600 parts of weak flour, 600 parts of super white sugar, 60 parts of dry yeast and 1.4 parts of modifier 1 were premixed and cooled to 5 ° C. Further, 60 parts of sodium chloride was added to 960 parts of water, and the mixture was stirred and dissolved at room temperature, and then cooled to 5 ° C. 400 parts of eggs were also cooled to 5 ° C. The saline solution and the egg were added to the premix, and the dough was adjusted by mixing for 2 minutes at low speed and 3 minutes at medium speed with a mixer (Canto Mixer SS type 71 manufactured by Kanto Mixer Industry Co., Ltd.). Furthermore, 200 parts of margarine that had been brought to room temperature was added to the dough, and further kneaded for 1 minute at low speed and for 10 minutes at medium speed. Transfer the dough to a bowl, cover it with a wet cloth and leave it at 23 ° C. for 20 minutes. Divide the dough into 100 g, extend it to a thickness of about 1 cm with a rolling pin, fold the dough sheet into a cylindrical shape, and fold it. The dough was allowed to stand at 23 ° C. for 15 minutes, then stretched again to a thickness of about 1 cm with a rolling pin, degassed and folded into a cylindrical shape. The dough is folded and left to stand at 33 ° C and 80% RH for 30 minutes to ferment. After confirming that the dough has fully swelled, put it in 170 ° C soybean white oil and fry both sides for 2 minutes. After that, enough oil was cut to make a deep-fried bread.
Example 5-2, Reference Example 5-3, Comparative Examples 5-1 to 5-10
A fried bread was prepared in the same manner as in Example 5-1, except that the modifier 1 was changed to 2, 4, 7, 8, 10, and 13 to 19, respectively.
Evaluation of deep-fried bread The above-mentioned deep-fried bread taken out from the oil was allowed to stand at room temperature for 30 minutes, and then the oiliness and texture were evaluated based on the following evaluation criteria. did. The evaluation results are shown in Table 6 below.
Evaluation of oiliness 5: Not oily 4: Not very oily 3: Slightly oily 2: Pretty oily 1: Very oily
Evaluation of texture 5: Very crisp 4: Very crisp 3: Slightly crisp 2: Not very crisp 1: No crisp

(6) Evaluation with cake donuts
Example 6-1
180 parts of strong powder, 120 parts of weak powder, 12 parts of baking powder, and 1.5 parts of modifier 1 were premixed. Shortening, eggs, and milk are at room temperature, 100 parts of sugar is added to 13 parts of shortening, kneaded with a mixer (Hobart Food Mixer N-50 manufactured by Hobart Japan Co., Ltd.) for 2 minutes, and then 50 parts of egg and vanilla essence are added. Knead for 2 minutes, add 115 parts of milk, knead for 2 minutes, add the premix and knead for 5 minutes to obtain a dough. The dough was transferred to a bowl, covered with a wet cloth, allowed to stand at 5 ° C. for 30 minutes, and then stretched with a rolling pin so that the thickness of the dough became 1 cm. A dough was molded with a punch having a diameter of 5 cm and an inner diameter of 2 cm, and the dough was deeply fried for 2 minutes with soybean white squeezed oil at 170 ° C. to sufficiently drain the oil.
Example 6-2, Reference Example 6-3, Comparative Examples 6-1 to 6-10
Cake donuts were prepared in the same manner as in Example 6-1 except that the modifier 1 was changed to 2, 4, 7, 9, 10, and 13 to 19, respectively.
Evaluation of cake donuts After cake donuts taken out from oil were allowed to stand at room temperature for 10 minutes, the oiliness and texture were evaluated based on the following evaluation criteria, and the texture was evaluated again after 3 hours. . The evaluation results are shown in Table 7 below.
Evaluation of oiliness 5: Not oily 4: Not very oily 3: Slightly oily 2: Pretty oily 1: Very oily
Evaluation of texture 5: Very crisp 4: Very crisp 3: Slightly crisp 2: Not very crisp 1: No crisp

The modifier in the present invention can be used for the purpose of improving the texture of the whole fried food. Specifically, it is a tempura garment, or a batter that serves as a fried ball, a bridging ingredient for fried or cutlet and bread crumb. It can be blended into batters of portions, fried dumplings and spring rolls, fried bread, donuts, karinto, fried arabe and fried rice crackers, and dough for snacks.

Claims (3)

Following (a) and (b) satisfies the condition of (A) a sucrose fatty acid ester, and (B) fried food modifier obtained by saccharide spray drying a dispersion formed by blending met And
The modifier for frying food whose compounding ratio of the said component (A) and a component (B) is 5 to 80 weight% of a component (A), and 95 to 20 weight% of a component (B) .
(A) The fatty acid is a saturated fatty acid having 14 to 22 carbon atoms and / or an unsaturated fatty acid.
(B) The ester composition is such that the monoester is more than 0% by weight and not more than 40% by weight, the diester is not less than 5% by weight and less than 100% by weight, the triester is more than 0% by weight and not more than 40% by weight, The polyester is 0% by weight or more and 10 % by weight or less. A fried food comprising the modifying agent for fried food according to claim 1 in an amount of 0.01 to 5% by weight in the total amount of dough before cooking. A premix for frying food comprising the modifying agent for frying food according to claim 1 in an amount of 0.01 to 5 wt% with respect to 100 wt% of wheat flour.