JP7141890B2 - Quality improver for fried tofu - Google Patents

Description

The present invention relates to a quality improver for fried tofu.

Conventionally, tofu dough (dough for fried tofu) obtained by adding a coagulant to soymilk to make the protein insoluble and flocculating, then squeezing and draining the water, is sufficiently fried in oil at a low temperature of about 110 to 120 ° C. It has been manufactured by expanding it to 200°F and then frying it in hot oil of about 160-200°C to evaporate the water.

In the production of fried tofu, it is possible to sufficiently expand the fried tofu dough to about 2.5 to 3 times the area ratio, and to obtain uniform fried tofu with less unevenness on the surface and a fine spongy structure inside. considered preferable. However, in order to obtain such fried tofu, it is not easy to control the conditions for preparing the dough for frying and the temperature and time for frying, and a high degree of skill is required. As for the texture of fried tofu, some people prefer to have a “light crunchy” texture, but if it is possible to give fried tofu a crunchy texture that is not found in conventional fried tofu, it will lead to the creation of new demand for fried tofu. it is conceivable that.

As a technique for improving the surface and internal conditions and texture of fried tofu, for example, soymilk, air, and a coagulant are uniformly dispersed using a disperser and the soymilk is coagulated by the coagulant at the same time. A method for producing fried tofu, which comprises frying dough in oil (Patent Document 1); A fried bean curd (Patent Document 2), etc., characterized by being cooked is disclosed.

However, the technique of Patent Document 1 is mainly aimed at improving the surface and internal conditions of fried tofu, and does not particularly consider improving texture. In addition, according to the technique of Patent Document 2, fried tofu with "light crunchiness" can be obtained, but it cannot be said that this is imparted with a crunchy texture.

Therefore, the actual situation is that a technology capable of producing fried tofu with a uniform surface and internal state and a crunchy texture has not yet been established.

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

An object of the present invention is to provide a quality improver for fried tofu which is capable of producing fried tofu having a uniform surface and internal state and a crunchy texture.

As a result of intensive studies on the above problem, the present inventors found that the above problem can be solved by adding oil-processed starch to fried tofu, and based on this finding, the present invention has been completed. rice field.

That is, the present invention consists of the following (1) to (3).
(1) A quality improver for fried tofu containing an oil-processed starch as an active ingredient.
(2) The quality improver for fried tofu according to (1) above, wherein the oil-processed starch contains a monoglycerin fatty acid ester or a glycerin organic acid fatty acid ester.
(3) Fried tofu containing the fried tofu quality improver according to (1) or (2) above.

By using the quality improving agent for fried tofu of the present invention, fried tofu can be produced which has a uniform surface and internal state and is imparted with a crunchy texture.

The quality improver for fried tofu of the present invention contains oil-processed starch as an active ingredient.

The oil-and-fat-processed starch used in the present invention is not particularly limited as long as it is obtained by aging the starch that has adsorbed oil and fat. It is preferably a fat-processed starch (ie, a fat-processed starch containing a monoglycerin fatty acid ester or a glycerin organic acid fatty acid ester) obtained by aging the starch that has adsorbed the containing oil-fat composition.

The starch used as a raw material for the oil-processed starch used in the present invention includes tapioca starch, corn starch, waxy corn starch, potato starch, wheat starch, rice starch, sweet potato starch, mung bean starch, sago starch, pea starch, or starches thereof. , crosslinked processed starch (e.g., phosphate crosslinked starch, etc.), acetylated processed starch, esterified processed starch (e.g., acetic acid starch, etc.), etherified Modified starch (e.g., hydroxypropyl starch, etc.), processed starch subjected to oxidation treatment (e.g., dialdehyde starch, etc.), modified starch subjected to acid treatment, modified starch subjected to moist heat treatment, cross-linking, acetylation, esterification Examples include modified starch obtained by combining two or more treatments such as hydrolysis and etherification. Among these, cornstarch or phosphate-crosslinked tapioca starch is preferred, and phosphate-crosslinked tapioca starch is more preferred. These starches may be used alone or in combination of two or more.

Oils and fats that are raw materials for the oil-and-fat processed starch used in the present invention are not particularly limited as long as they are edible oils and fats. Vegetable oils such as coconut oil, palm oil, palm kernel oil, kapok oil, peanut oil, olive oil, high oleic rapeseed oil, high oleic safflower oil, high oleic corn oil and high oleic sunflower oil, beef tallow, lard, fish oil and Animal fats and oils such as milk fat, fractionated, hydrogenated or transesterified animal and vegetable fats and oils, medium-chain fatty acid triglycerides (MCT), and propylene glycol difatty acid esters are also included. Among these, safflower oil, soybean oil, sunflower oil and corn oil are preferred. Alternatively, grain flour containing a large amount of oil, such as raw soybean flour, may be used as a substitute for some or all of the above fats and oils.

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

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

As the monoglycerin fatty acid ester, Poem OL-200V (trade name; monoglycerin oleate; manufactured by Riken Vitamin), Emulgy OL-100H (trade name; monoglycerin oleate; manufactured by Riken Vitamin), etc. are commercially available. and are available for use in the present invention.

The glycerin organic acid fatty acid ester that may be contained in the oil-processed starch used in the present invention is an ester of glycerin, an organic acid and a fatty acid, and the reaction of the monoglycerin mono-fatty acid ester with the organic acid (or the acid anhydride of the organic acid) , or by the reaction of glycerin, organic acids and fatty acids. Examples of the glycerin organic acid fatty acid ester include glycerin acetic acid ester, glycerin lactic acid ester, glycerin citric acid ester, glycerin succinic acid ester, glycerin diacetyltartaric acid ester, and the like. Among these, glycerin diacetyl tartaric acid ester is preferred. These glycerin organic acid fatty acid esters may be used alone or in combination of two or more.

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

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

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

The method for adsorbing the fat or oil composition (hereinafter referred to as "oil or the like") to starch is not particularly limited as long as it is a method of adsorbing the oil or the like to the surface of starch in a state in which the starch granules are not destroyed. It is a method involving drying, and is preferably a method of preparing a powder or granular starch having fats and oils adsorbed on its surface. More specifically, for example, (a) starch with an equilibrium moisture content or starch with a water content adjusted to 20 to 40% by mass is fluidized in a fluidized bed dryer, and then oil or the like is sprayed and dried. (b) Adding oils and fats to a starch cake with a moisture content of 10 to 50% by mass, mixing and dispersing, drying using a tray-type ventilation dryer or the like, and pulverizing Method (c) Add oils and fats to a starch slurry having a water content of 60 to 70% by mass, mix and disperse the mixture, and then dry it using a spray dryer or a drum dryer to pulverize it. methods and the like can be implemented. The powdery or granular starch prepared by these methods is preferably adjusted to have a moisture content of 8-18% by mass, more preferably 10-14% by mass.

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

The adsorption amount of the monoglycerin fatty acid ester or the glycerin organic acid fatty acid ester to starch is, for example, 0.002 to 12 parts by mass, preferably 0.04 to 4 parts by mass, more preferably 0.04 part by mass to 100 parts by mass of starch. It is 1 to 1.2 parts by mass.

Starch that has adsorbed oils and fats (hereinafter also simply referred to as “starch”) is subjected to a ripening treatment. The aging treatment can be performed at a temperature of 30 to 70° C. for a period of 1 hour to 20 days. The aging period is preferably adjusted appropriately according to the adsorption amount of fats and oils to starch, the aging temperature, and the like. For example, the higher the aging temperature is, the more preferable it is set to a relatively short period of time. More specifically, for example, when the amount of fats and oils adsorbed to 100 parts by mass of starch is 0.4 parts by mass and the aging temperature is 60° C., the preferred aging period is 7 to 14 days.

The oil-processed starch obtained in this manner can be used as it is as a quality improver for fried tofu, but a quality improver for fried tofu may be prepared by blending other optional ingredients within the range not impairing the object of the present invention. . Examples of such components include food emulsifiers other than monoglycerin fatty acid esters and glycerin organic acid fatty acid esters, antioxidants, and the like.

Examples of food emulsifiers other than monoglycerin fatty acid esters and glycerin organic acid fatty acid esters include polyglycerin fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters, and lecithin. Here, lecithin includes fractionated lecithin, enzymatically degraded lecithin, enzymatically treated lecithin, and the like.

Antioxidants include, for example, tocopherol, ascorbic acid palmitate, tea extract and the like.

There is no particular limitation on the method of using the quality improver for fried tofu of the present invention, and for example, it can be added to soymilk in the production of fried tofu.

The method for preparing soymilk is not particularly limited, and it can be prepared by a known method using soybeans as a raw material. For example, (1) soaking soybeans in water, (2) grinding soybeans to prepare "go", (3) steaming "go", (4) squeezing soy milk from the steamed "go" A soymilk can be prepared by successively carrying out the step of separating tookara and (5) pouring the separated soymilk into a container/tank. In the case of obtaining soymilk by the "raw squeeze method", the above steps (3) and (4) are respectively (3) the step of squeezing "go" to separate raw soymilk and raw bean curd refuse, and (4). This is the stage of steaming raw soy milk.

The method of adding the quality improver for fried tofu of the present invention to soymilk is not particularly limited. At this time, the improver can be directly added to the soymilk, but from the viewpoint of enhancing the mixing efficiency, it is preferable to add the improver previously suspended in water. There is no particular limitation on the temperature of the soymilk when the improver is added to the soymilk. For example, the temperature (60 to 80°C) at the start of coagulation in the normal production of fried tofu may be sufficient. In addition, there is no particular limitation on the device used for mixing, and it may be either a batch type or a continuous type. In addition to those with strong stirring power such as emulsifiers, static mixers [for example, manufactured by Noritake Co., Ltd. (model: 1-N33-131-F), manufactured by Nippon Flow Control Co., Ltd. (model: 100-806), etc.] and OHR A static mixer such as a mixer (manufactured by OHR Fluid Engineering Laboratory Co., Ltd.) or a propeller type stirrer such as a three-one motor (manufactured by Shinto Kagaku Co., Ltd.) having a relatively weak stirring force may be used.

The amount of the fried tofu quality improver of the present invention added to soymilk is not particularly limited, but for example, it is 1.0 to 100.0 parts by mass, preferably 5.0 to 80.0 parts by mass, per 100 parts by mass of the total solid content of soymilk. It can be adjusted to be 10.0 to 60.0 parts by mass, more preferably 10.0 to 60.0 parts by mass.

There is no particular limitation on the method for producing fried tofu using soymilk to which the agent for improving the quality of fried tofu of the present invention is added, and it can be produced by a known method. For example, tofu dough (dough for deep-fried tofu) obtained by crushing, compressing, and shaping the coagulum obtained by coagulating the soymilk can be fried to produce fried tofu.

Coagulants used for coagulation include, for example, magnesium chloride (bittern), calcium chloride, calcium sulfate, gluconodeltalactone, magnesium sulfate, and crude seawater magnesium chloride. These coagulants are preferably dissolved in water in advance and added to the soymilk.

The oil frying is preferably carried out in two stages by changing the temperature of the oil. Further, instead of frying with oil, the heat cooking method described in Japanese Patent Application Laid-Open No. 2010-239866 may be implemented.

After frying, the fried tofu obtained by the production method of the present invention may be subjected to a treatment such as immersion in a flavoring liquid or the like, drying treatment, or pressurized heat sterilization treatment.

EXAMPLES The present invention will be specifically described below with reference to Examples, but the present invention is not limited to these.

[Preparation of quality improver for fried tofu]
(1) Raw materials 1) Safflower salad oil (manufactured by Summit Oil Co., Ltd.)
2) monoglycerin fatty acid ester (trade name: Poem OL-200V; monoglycerin oleate; manufactured by Riken Vitamin Co., Ltd.)
3) Glycerin organic acid fatty acid ester (trade name: Poem W-60; glycerin diacetyl tartaric acid stearate; manufactured by Riken Vitamin Co., Ltd.)
4) Phosphate-crosslinked tapioca starch (trade name: Neobis T-100; manufactured by Nihon Shokuhin Kako Co., Ltd.)
5) Cornstarch (trade name: Cornstarch White; manufactured by Nippon Cornstarch Co., Ltd.)
6) Hydroxypropyl phosphate crosslinked tapioca starch (trade name: Asagao; manufactured by Matsutani Chemical Industry Co., Ltd.)
7) Acetylated tapioca starch (trade name: Sakura 2; manufactured by Matsutani Chemical Industry Co., Ltd.)
8) Tapioca starch (trade name: tapioca starch; manufactured by Gaban)
9) Potato starch (trade name: potato starch; manufactured by Sanko Co., Ltd.)

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

(3) Method for preparing quality improver for fried tofu (3-1) About quality improver for fried tofu 1 According to the blending ratio shown in Table 1, phosphate crosslinked tapioca starch conditioned to a water content of 12.5% by mass To this, safflower salad oil heated to 60° C. was added, and mixed for 10 minutes with a high-speed mixer (type: Lödige mixer FM130D; manufactured by Matsuzaka Giken Co., Ltd.). The resulting mixture is spread on a tray and dried to a water content of 12.0% by mass in a tray-type ventilation dryer with an internal temperature of 60°C, the dried material is pulverized, and the obtained powder is packed in a polyethylene bag. and aged at 60° C. for 2 weeks to obtain 30 kg of oil-processed starch (quality improver for fried tofu 1).

(3-2) About fried tofu quality improvers 2 to 4 According to the blending ratio shown in Table 1, safflower salad oil and monoglycerin fatty acid ester or glycerin organic acid fatty acid ester are mixed, heated to 60 ° C. and melted to obtain oil. A composition was obtained. Subsequently, according to the blending ratio shown in Table 1, the oil and fat composition was added to phosphate-crosslinked tapioca starch or cornstarch conditioned to a water content of 12.5% by mass, and a high-speed stirring mixer (model: The mixture was mixed for 10 minutes using a Digue Mixer FM130D; manufactured by Matsuzaka Giken Co., Ltd.). The resulting mixture is spread on a tray and dried to a water content of 12.0% by mass in a tray-type ventilation dryer with an internal temperature of 60°C, the dried material is pulverized, and the obtained powder is packed in a polyethylene bag. and aged at 60° C. for 2 weeks to obtain 30 kg each of oil-processed starches (quality improvers for fried tofu 2 to 4).

(3-3) About the quality improvers 5 to 10 for fried tofu Since the quality improvers for fried tofu 5 to 10 consist of only one type of raw material, the raw material itself was used as the quality improver for fried tofu 5 to 10.

[Preparation of soy milk]
4 kg of raw soybeans were immersed in 15 kg of tap water for 14 hours and drained. The obtained soaked soybeans were ground with a grinder while adding water so that the total amount was about 32 kg, to prepare "Kure". "Go" was placed in a boiling pot and heated until the liquid temperature reached about 93°C. Immediately after reaching 93 ° C., 16 kg of return water was added, and then soy milk and bean curd refuse were separated using a dehydrator (model: Atom MTS-SP1; manufactured by Marui Industries Co., Ltd.). mass %) about 50 kg was obtained. A series of operations from grinding to steaming were performed using a small soymilk plant (model: Mini Hope S; manufactured by Takai Seisakusho Co., Ltd.).

[Production of fried tofu]
[Production Example 1]
2500 g of soymilk at 65 ° C. was dispensed into 500 mL beakers, and 25.0 g of a 20% by mass aqueous suspension of quality improver 1 for fried tofu and calcium chloride [trade name: calcium chloride (food additive); Film manufactured by Wako Pure Chemical Industries, Ltd.] was added, and stirred and mixed for 15 seconds at about 500 rpm using a three-one motor (model: BL1200; manufactured by Shinto Kagaku Co., Ltd.).
Each coagulated soymilk was allowed to stand as it was for about 5 minutes, and then the precipitated coagulum was poured into a perforated mold box (65 mm×65 mm×65 mm) covered with non-woven fabric together with the supernatant. Place a lid on top of the contents of each mold box, place a 250 g weight on the lid and squeeze for about 15 minutes, then change to a 750 g weight and squeeze for about 15 minutes, and finally a 1.5 kg weight. Instead, it was pressed for about 60 minutes to prepare dough for fried tofu (5 pieces in total).
The resulting dough for fried tofu is cut into squares (55 mm x 55 mm), which are fried with rapeseed oil at a low temperature (about 110 ° C.) for 9 minutes, and then at a high temperature (about 160 ° C.) for 9 minutes. , a total of 5 sheets of fried tofu 1 were obtained.

[Production Example 2]
In Production Example 1, except that 12.5 g of the 20% by mass aqueous suspension of the quality improver 2 for fried tofu was used instead of 25.0 g of the 20% by mass aqueous suspension of the quality improver for fried tofu 1. A total of five sheets of fried tofu 2 were obtained by the same operation as in Example 1.

[Production Example 3]
In Production Example 1, except that 25.0 g of the 20% by mass aqueous suspension of the quality improver 2 for fried tofu was used instead of 25.0 g of the 20% by mass aqueous suspension of the quality improver 1 for fried tofu. A total of 5 sheets of deep-fried tofu 3 were obtained by the same operation as in Example 1.

[Production Example 4]
In Production Example 1, except that 12.5 g of the 20% by mass aqueous suspension of the fried tofu quality improver 3 was used instead of 25.0 g of the 20% by mass aqueous suspension of the fried tofu quality improver 1. A total of five sheets of fried tofu 4 were obtained by the same operation as in Example 1.

[Production Example 5]
In Production Example 1, except that 25.0 g of the 20% by mass aqueous suspension of the fried tofu quality improver 3 was used instead of 25.0 g of the 20% by mass aqueous suspension of the fried tofu quality improver 1. A total of 5 sheets of fried tofu 5 were obtained by the same operation as in Example 1.

[Production Example 6]
In Production Example 1, except that 50.0 g of the 20% by mass aqueous suspension of the fried tofu quality improver 3 was used instead of 25.0 g of the 20% by mass aqueous suspension of the fried tofu quality improver 1. A total of five sheets of fried tofu 6 were obtained by the same operation as in Example 1.

[Production Example 7]
In Production Example 1, except that 25.0 g of the 20% by mass aqueous suspension of the fried tofu quality improver 4 was used instead of 25.0 g of the 20% by mass aqueous suspension of the fried tofu quality improver 1. A total of five sheets of fried tofu 7 were obtained by the same operation as in Example 1.

[Production Example 8]
In Production Example 1, except that 12.5 g of the 20% by mass aqueous suspension of the fried tofu quality improver 5 was used instead of 25.0 g of the 20% by mass aqueous suspension of the fried tofu quality improver 1. A total of five sheets of fried tofu 8 were obtained by the same operation as in Example 1.

[Production Example 9]
In Production Example 1, except that 25.0 g of the 20% by mass aqueous suspension of the fried quality improver 1 was replaced with 12.5 g of the 20% by mass aqueous suspension of the fried quality improver 6. A total of 5 sheets of fried tofu 9 were obtained by the same operation as in Example 1.

[Production Example 10]
In Production Example 1, except that 12.5 g of the 20% by mass aqueous suspension of the fried tofu quality improver 7 was used instead of 25.0 g of the 20% by mass aqueous suspension of the fried tofu quality improver 1. A total of 5 sheets of fried tofu 10 were obtained by the same operation as in Example 1.

[Production Example 11]
In Production Example 1, except that 12.5 g of the 20% by mass aqueous suspension of the fried tofu quality improver 8 was used instead of 25.0 g of the 20% by mass aqueous suspension of the fried tofu quality improver 1. A total of five sheets of fried tofu 11 were obtained by the same operation as in Example 1.

[Production Example 12]
In Production Example 1, except that 25.0 g of the 20% by mass aqueous suspension of the quality improver 1 for fried tofu was replaced with 12.5 g of the 20% by mass aqueous suspension of the quality improver for fried tofu 9. A total of five sheets of fried tofu 12 were obtained by the same operation as in Example 1.

[Production Example 13]
In Production Example 1, except that 12.5 g of the 20% by mass aqueous suspension of the fried tofu quality improver 10 was used instead of 25.0 g of the 20% by mass aqueous suspension of the fried tofu quality improver 1. A total of five sheets of fried tofu 13 were obtained by the same operation as in Example 1.

[Production Example 14]
A total of five sheets of fried tofu 14 were obtained in the same manner as in Production Example 1, except that 25.0 g of the 20% by mass aqueous suspension of the quality improver for fried tofu 1 was not added.

Tables 2 and 3 show the amounts of the fried tofu quality improvers 1 to 10 added to 100 parts by mass of soymilk for the fried tofu 1 to 14 produced in Production Examples 1 to 14 described above.

[Sensory evaluation test]
The state of the surface of fried tofu 1 to 14 was observed, and then cut appropriately to observe the state of spongy tissue inside the fried tofu. After that, they were eaten, and the texture was evaluated with respect to their texture. In the test, fried tofu 14 produced without any addition was used as a reference (control), and fried tofu 1 to 13 were evaluated by 10 panelists according to the evaluation criteria shown in Table 4, and the average score was obtained. symbolized. Table 5 shows the results.
◎: Very good average score of 3.5 or more ○: Good average score of 2.5 or more and less than 3.5 △: Slightly bad average score of 1.5 or more and less than 2.5 ×: Bad average score of less than 1.5

Fried tofu 1 to 7 to which the fried tofu quality improvers 1 to 4 of the present invention consisting of oil-processed starch were added had excellent results of "○" or more in all evaluation items of surface, inside and texture. On the other hand, fried tofu 8 to 13 to which fried tofu quality improvers 5 to 10 made of starch other than oil-processed starch were added were "△" or less in any evaluation item, and were inferior to the present invention. .

Claims (3)

A quality improver for fried tofu containing oil-processed starch as an active ingredient. 2. The quality improver for fried tofu according to claim 1, wherein the oil-processed starch contains a monoglycerin fatty acid ester or a glycerin organic acid fatty acid ester. Fried tofu containing the fried tofu quality improving agent according to claim 1 or 2.