JPS5629967A - Preparation of fried food - Google Patents

Preparation of fried food

Info

Publication number
JPS5629967A
JPS5629967A JP10592579A JP10592579A JPS5629967A JP S5629967 A JPS5629967 A JP S5629967A JP 10592579 A JP10592579 A JP 10592579A JP 10592579 A JP10592579 A JP 10592579A JP S5629967 A JPS5629967 A JP S5629967A
Authority
JP
Japan
Prior art keywords
fried
fat
oil composition
fried food
composition obtained
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Granted
Application number
JP10592579A
Other languages
Japanese (ja)
Other versions
JPS5726099B2 (en
Inventor
Masamichi Aoki
Morio Hamashima
Keiko Kurokawa
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Nisshin Oil Mills Ltd
Original Assignee
Nisshin Oil Mills Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Nisshin Oil Mills Ltd filed Critical Nisshin Oil Mills Ltd
Priority to JP10592579A priority Critical patent/JPS5629967A/en
Publication of JPS5629967A publication Critical patent/JPS5629967A/en
Publication of JPS5726099B2 publication Critical patent/JPS5726099B2/ja
Granted legal-status Critical Current

Links

Landscapes

  • Noodles (AREA)
  • Confectionery (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • General Preparation And Processing Of Foods (AREA)

Abstract

PURPOSE: To prepare a fried food having improved oxidative stability, by treating a fried food product with a fat and oil composition obtained by adding lecithin to edible fats and oils.
CONSTITUTION: The surface of fried food product, e.g., a fried rice cake, fried potato, fried noodles, fried beans, etc. is coated uniformly with a fat and oil composition obtained by adding preferably 3W20wt% lecithin to edible fats and oils, or a fat and oil composition obtained by adding 0.001W1wt% one, two, or more selected form the group consisting of ascorbic acid, erysorbic acid, and an ascrobate to the fat and oil composition.
COPYRIGHT: (C)1981,JPO&Japio
JP10592579A 1979-08-22 1979-08-22 Preparation of fried food Granted JPS5629967A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP10592579A JPS5629967A (en) 1979-08-22 1979-08-22 Preparation of fried food

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP10592579A JPS5629967A (en) 1979-08-22 1979-08-22 Preparation of fried food

Publications (2)

Publication Number Publication Date
JPS5629967A true JPS5629967A (en) 1981-03-25
JPS5726099B2 JPS5726099B2 (en) 1982-06-02

Family

ID=14420427

Family Applications (1)

Application Number Title Priority Date Filing Date
JP10592579A Granted JPS5629967A (en) 1979-08-22 1979-08-22 Preparation of fried food

Country Status (1)

Country Link
JP (1) JPS5629967A (en)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5084289A (en) * 1989-02-01 1992-01-28 Korea Food Research Institute Method for the inhibition of oxidation of edible oils utilizing a fat soluble anti-oxidant and a water soluble anti-oxdant in a reverse micelle system
US5260078A (en) * 1991-06-25 1993-11-09 New Generation Foods, Inc. Expanded wheat product and method of manufacture
JPH10127230A (en) * 1996-10-30 1998-05-19 Kao Corp Fried confectionery
JP2007267633A (en) * 2006-03-30 2007-10-18 Q P Corp Method for producing fried confectionery

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5084289A (en) * 1989-02-01 1992-01-28 Korea Food Research Institute Method for the inhibition of oxidation of edible oils utilizing a fat soluble anti-oxidant and a water soluble anti-oxdant in a reverse micelle system
US5260078A (en) * 1991-06-25 1993-11-09 New Generation Foods, Inc. Expanded wheat product and method of manufacture
JPH10127230A (en) * 1996-10-30 1998-05-19 Kao Corp Fried confectionery
JP2007267633A (en) * 2006-03-30 2007-10-18 Q P Corp Method for producing fried confectionery
JP4651568B2 (en) * 2006-03-30 2011-03-16 キユーピー株式会社 Method for producing fried confectionery

Also Published As

Publication number Publication date
JPS5726099B2 (en) 1982-06-02

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