JPWO2013042792A1 - Food modifier and oil-cooked food modified thereby - Google Patents

Abstract

PROBLEM TO BE SOLVED: To reduce the amount of oil absorption without sacrificing the taste of fried food, and to make frozen fried food with freezing resistance and to improve the range of the fried food that does not impair the taste, flavor, etc. Provision of quality agents. When an ionized mineral component is combined with a dietary fiber component, a water retention structure is formed that reduces oil absorption by half when cooking oil. The dilute aqueous solution forms a water retaining structure that halves the absorption of oil on the surface of the raw material by immersing or spraying the surface of the deep-fried material such as livestock meat, fish meat, seafood, and vegetables. When fried cooking is performed, fried potatoes can suppress the oil absorption rate during oil cooking, and provide fried potatoes with low calories but delicious. In addition, even if it is stored frozen, it exhibits a water retention function at the time of range up and suppresses water separation. Can provide. [Selection figure] None

Description

The present invention blends an ionized mineral component with a dietary fiber component to halve oil absorption during oil cooking, and cooks oil using the same, which does not impair the taste, flavor, etc. Oil cooking food.

In recent years, the demand for cooking by heating in a microwave oven (range up) has increased greatly because it can be easily cooked by heating with a microwave oven without using fire during cooking. In addition, the microwave cooked food can easily cook the food to an edible state without contaminating the kitchen. Moreover, even a small amount for one person can be easily cooked in a desired amount without taking time and effort, so that the demand for it is increasing. However, in a microwave oven, even when unheated ingredients such as raw meat and raw marine products are cooked as they are, cooking cannot be performed so that the surface of the unheated ingredients is baked. Therefore, the only conventional microwave cooking (range-up) foods are foods that have been cooked in advance in a microwave oven. And in the case of this baked food, if it is reheated with a microwave oven, moisture will come out on the surface of the food after heating, and steamed cooking seems to be done after baked cooking, which is not very satisfactory.

In view of this, various means have been proposed at present that are burnt even when cooked with a microwave oven. For example, as a first means, a microwave heating layer provided by vapor deposition of a metal thin film or a metal / metal oxide mixture is provided on the surface of a film or sheet-like substrate, and the food itself is wrapped with this substrate. Thus, there is one in which heat is generated on the surface of the substrate during heating in a microwave oven, and the surface of the food is baked with the heat (Patent Document 1). However, in the above means, baking can be performed with flat foods such as pie, bread, pizza, etc., which are low in water, but for example, raw meat and raw fish are rich in water and non-planar. When cooking unheated foods that may require cooking, the temperature during heating is unlikely to increase due to moisture generated from the food, and as a result, baking cannot be performed.

In addition, a grilling material made of edible fats and oils, soy sauce and cereal powder is applied to the surface of the unheated food material, and packaged in a heat-resistant container so that no gaps occur in the grilled portion of the unheated food material, A range-up food that is cooked and cooked using a microwave oven has been proposed (Patent Document 2), and as an improved plan, it is possible to generate a texture that is baked on the surface of the food by heating in the microwave oven. In seasonings, as a range-up seasoning that suppresses the sticking of food and heat-resistant containers due to burnt seasonings, it is insoluble or hardly soluble consisting of powdered calcium, seeds or metal salts. The thing containing an edible granular material is proposed (patent document 3).

Japanese Patent Application Laid-Open No. 10-117941 JP 2006-25773 A JP 2011-78392 A

On the other hand, the same applies to fried products such as fried potatoes, fried shrimp, and tonkatsu. It is out of the question to cook in the range-up process by freezing it because it obstructs the crispy and crispy texture, which is the most important texture of fried food, by making the surface or clothing part smooth. Therefore, at present, no fried food is available.

The present invention was made by paying attention to the fact that it is extremely difficult to reproduce the crispy and crispy textures of such oil-cooked tailored foods by raising the range of frozen foods, which impairs the taste of fried foods. To provide a deep-fried fried food that does not impair the taste, flavor, etc. by providing a freezing storage and regeneration of fried foods that have a refrigeration resistance without halving the amount of oil absorption The purpose is to provide.
As a result of diligent research, the present inventors have found that when an ionized mineral component typified by ionized calcium is combined with a dietary fiber component in a food to be cooked with oil, an ionized mineral is formed into a water retention structure formed by water-soluble dietary fiber. In order to give the function of combining the ingredients to enhance the binding with moisture, or by immersing the oil cooking object such as livestock meat, fish meat, seafood, vegetables etc. in the diluted aqueous solution as it is or spraying it on the surface of the oil cooking object It is found that if the structure of oil absorption on the surface of the raw material is formed in half and the fried cooking is performed as it is, fried potato suppresses the oil absorption rate during oil cooking and can provide a delicious potato with low calories. It was. In addition, even if fried food such as fried potatoes that have been cooked with oil is stored frozen, the water retention function will be demonstrated when the range is raised, and the range of freshly fried French potatoes will be increased to suppress water absorption on the frying surface. It was found to be reproduced with. Even when garments are formed on the surface of tempura and fried foods, the garment is provided with a barrier that suppresses oil absorption, and not only halves the oil absorption rate during frying. At times, we found that we could provide a crisp and excellent frozen range-up food because water release to the garment part was suppressed.

  The present invention comprises a liquid or solid ionized mineral component obtained by firing and pulverizing natural calcium materials such as eggshells, shells, pork bones, beef bones, and chicken garments, and ionizing them using fermentation or brewed vinegar. It is a food modifier characterized in that it can form a water retention structure in cooperation with its dietary fiber and has a function of reducing the oil absorption rate when cooking food oil.

  The food modifier of the present invention contains an ionized mineral having excellent permeability to food as an essential component, but the cost can be reduced by using 5% by weight of an organic acid calcium in place of the ionized mineral component. The limit that can be used in combination is 0.5 to 5.0 parts by weight with respect to 5% by weight of the ionized mineral component of 0.5 to 5.0 parts by weight (0.025 to 0.25 parts by weight of ionized mineral). It is preferable to mix | blend in the ratio. Ionized minerals are produced by firing and pulverizing natural calcium materials such as eggshells, seashells, pork bones, beef bones, and chicken ribs, and ionizing them using fermentation or brewed vinegar, but this is because the production costs are high. The cost can be reduced by using organic acid calcium instead of a partial replacement while ensuring the functionality of the ionized mineral component, but it is functionally preferable to secure 100 ppm or more, preferably 200 ppm or more of the ionized mineral component. Because the ionized mineral component penetrates into the intracellular fluid together with water through the ion channel of the cell and has the function of retaining water inside the cell, the starch particles have the function of enhancing the water retention function formed by dietary fiber . Therefore, it is preferable to use organic acid calcium to assist the function within a range not inhibiting such function, and calcium lactate is particularly preferable for improving starch quality in organic acid calcium. As an alternative to the liquid ionized mineral content (contained approximately 5% by weight) mainly composed of ionized calcium, 0.5% by weight to 5.0% by weight of ionized mineral component containing 5% by weight (0.025-0. 25 parts by weight) is preferably used in the range of 0.5 parts by weight or more and 3.0 parts by weight.

  Furthermore, in order to reinforce the water retention structure in the starch particles, glucomannan or konjac (usually prepared to contain about 20% by weight of an excipient such as starch) is contained in an amount of 0.5% in terms of ionized mineral component containing 5% by weight. 0.5 parts by weight or more and 5.0 parts by weight (0.025 to 0.25 parts by weight in terms of ionized minerals) 0.5 parts by weight or more and 5 parts by weight (mannan component 0.1 to 1.0 parts by weight), preferably 1 part by weight It is good to mix | blend by the weight ratio of 2.5 parts weight or less (mannan component 0.2-0.5 weight part). Glucomannan or konjac powder is preferably added to starch to improve the uniform dispersibility in the raw material, and it is convenient to use it at a concentration of about 20% by weight by adding an excipient.

The water-retaining function of the water-retaining structure formed by the water-soluble dietary fiber contained in the starch particles is improved by binding the water-soluble ionized mineral component containing at least ionized calcium to the dietary fiber component in the food or raw material composition, As a result, it is considered that the water retention structure is provided with a function (barrier function) for reducing oil absorption at the time of frying (frying) by the water-soluble mineral component. The mixing ratio of the water-soluble dietary fiber component to the water-soluble mineral component is 10: 1 to 1: 1. This is because the desired function can be obtained by providing a barrier function on the surface of the three-dimensionally formed water retention structure. When the ratio is smaller than 10: 1, the barrier function in the water retention structure is reduced. Even if the ratio is larger than 1, no improvement in the effect is recognized. Since the ionized mineral component of the present invention is used in the neutral range, it must be distinguished from the alkaline coagulant of the konjac mannan component.

The food modifier of the present invention is prepared as a neutral dilute aqueous solution. Such dilute aqueous solution contains 100 to 5000 ppm of ionized calcium, preferably 200 ppm or more and 2500 ppm, and is used by immersing or spraying the target food before frying on the target food before oil treatment. If it is 100 ppm or less, the effect of imparting a barrier function after immersion or spray treatment is not sufficient, and even if it exceeds 5000 ppm, the effect of imparting a barrier function after immersion or spray treatment is not improved. Here, in terms of ionized calcium conversion, the barrier function imparting ability of mineral components other than ionized calcium does not reach that of ionized minerals, and is 80% or less. It is meant to be used as a dilute aqueous solution.

Moreover, the foodstuff modifier of this invention can be mix | blended and used for the fried or tempura clothing formation material. What is necessary is just to prepare and use so that it may contain 100-5000 ppm of water-soluble mineral components in the conversion of ionized calcium with respect to the moisture-containing clothing material, and when using bread crumbs, spray the dilute aqueous solution onto the bread crumbs. It is recommended to use it in the processing format. Therefore, a preferred combination is 0.5 to 5.0 parts by weight (0.025 to 0.25 parts by weight of ionized mineral) in terms of 5% by weight of ionized mineral component, 0.5 to 3 parts by weight of calcium lactate, and glucomannan. Or it is a konjac ingredient (20% by weight containing form) and is blended at a ratio of 0.5 to 5.0 parts by weight, soaking the solid food (boiled noodles, vegetables, cooked rice, etc.) before cooking oil on the surface of the food It is good to use.

  Moreover, in the case of a tempura flour composition, 0.5 to 5.0% by weight (in terms of ionized minerals, 0.025 to 0.25 parts by weight) in terms of ionized mineral components containing 5% by weight with respect to 100 parts by weight of wheat flour, lactic acid When 0.5 to 5.0 parts by weight of calcium and 0.5 to 5.0 parts by weight of glucomannan or konjac component (20% by weight containing form) are prepared, when no modifier is added Compared with this, oil absorption by 30 to 50% can be reduced.

  In the case of oil-cooked noodle compositions such as instant fried noodles and spaghetti, 0.5 to 5.0% by weight in terms of ionized mineral components contained in 5% by weight with respect to 100 parts by weight of flour (0.025 to 0 in terms of ionized minerals) 25 parts by weight), 0.5 to 3.0 parts by weight of calcium lactate and 0.5 to 5.0 parts by weight of glucomannan or konjac (containing 20% by weight) component, and when no modifier is added Compared with this, oil absorption by 30 to 50% can be reduced.

  In the case of a bread crumb composition, 0.5 to 5.0% by weight in terms of ionized mineral component (0.025 to 0.25 parts by weight of ionized mineral) in terms of 5% by weight based on 100 parts by weight of wheat flour, calcium lactate 5 to 3.0% by weight is blended, and oil absorption by 30 to 50% can be reduced as compared with the case where no modifier is added. Although a glucomannan component can be contained, since there is a tendency that expansion during fermentation is suppressed, it may not be used when sufficiently expanding.

  The ionized mineral component is preferably prepared from natural calcium such as eggshells, shells, pork bones, beef bones, chicken bones, etc., and is ionized by acid treatment under stirring and heating after baking to impart water solubility. This is preferably obtained by drying and solidifying, but a liquid before drying and solidifying may be used. Specifically, natural calcium such as eggshells, seashells, pork bones, beef bones, chicken bones, etc. is baked and finely pulverized, dissolved by brewing vinegar or fermentation treatment, and undissociated calcium content is preferably obtained by brewing vinegar, etc. It is preferable to prepare it by dissolving it by acid treatment, recovering the solid content by heating or distillation under reduced pressure, and heating the recovered material to evaporate and solidify the organic matter.

  The above are essential components, but water-soluble dietary fiber such as pectin, guar gum (guar bean enzyme degradation product), agarose or agar, artificial dietary fiber containing polydextrose, sodium alginate or seaweed powder, kombu powder as necessary One or two or more selected from the group consisting of inulin or Asteraceae rhizome powder and carrageenan may be added. In particular, when glucomannan or konjac powder is used, two or more components can be mixed and used in consideration of the water retention structure-forming ability of other water-soluble dietary fibers. Since fried potatoes and fried onions themselves contain dietary fiber components, spraying only ionized mineral components exhibits the effect of providing a barrier function to the water retention structure required by the present invention. The composition of the food modifier of the present invention is preferably determined.

  Conventionally, as an example of using water-soluble dietary fiber as a food modifier, paste-like konjac raw material is mixed and stirred with white fish surimi, lime water is added to this, and then heat-coagulated konjac konjac (Japanese Unexamined Patent Publication No. 55-165776). In addition, konjac powder and water are swelled and dissolved in the presence of basic amino acids such as arginine and histidine and / or basic salts such as sodium carbonate, calcium carbonate and disodium phosphate, and pH 9.0 to 10 .3 alkaline konjac paste is produced, and the konjac paste is kneaded and mixed with food ingredients such as meat ingredients, and then heated for gelatinizing konjac paste and for processing food ingredients. A method for producing a konnyaku-added food (Japanese Patent Publication No. 7-73482), which is characterized by being performed simultaneously, has been proposed, but the first method uses lime water (calcium salt), and the second method described above. In this method, by using basic salts and / or basic amino acids, the konjac paste exhibits alkalinity, and this alkaline konjac paste is kneaded and mixed with the raw material of meat. In fact, it is clear that sausage taste is impaired by the alkalinity of konjac paste, especially when meat is eaten on the alkali side, bitterness and astringency come out. It is well known that the taste drops significantly. In addition, when calcium salt is used, once the frozen meat containing konjac paste is frozen, drip is generated when it is thawed, and both the taste and texture are reduced. Therefore, when water-soluble dietary fiber is added to food itself, it is common sense not to use mineral components such as calcium together. Therefore, the technical problem is to improve the texture of the meat meat without sacrificing the taste and to improve the freezing tolerance, and the konjac powder that is contacted with alcohol or not processed is mixed with the raw material of the meat. In addition, by cooking as it is without using calcium salt etc., a technology has been proposed that can effectively improve the texture of kneaded meat food without impairing the taste, and also improve freezing tolerance (Patent Document 3). In other words, konjac powder is dissolved in water to obtain a konjac paste near neutrality, and in the absence of a metal salt such as calcium salt or sodium salt, the konjac paste is added as it is to raw material of meat such as livestock meat or fish meat. In general, cooking is performed by heating. Therefore, it is epoch-making as a food reforming agent that a water-soluble dietary fiber component can be blended with a water-soluble mineral component containing ionized calcium to impart water retention to the food and provide a barrier function. Therefore, various modified foods can be provided by using the food modifier according to the present invention. Therefore, it is also intended to provide various modified foods by using the food modifier according to the present invention.

  1stly, the dilute aqueous solution containing the food modifier of Claim 1 formed by mix | blending the water-soluble mineral containing at least ionized calcium with respect to a water-soluble dietary fiber component is directly applied to the target object before frying. Alternatively, a barrier coating can be formed by spraying on the garment site formed on the surface, and oil absorption is suppressed even when fried, and a low-calorie fried food is provided.

  Secondly, the food modifier of the present invention is included in the surface of the object before the frying process or the clothing material formed on the surface of the object, and the surface of the water retention structure formed by the water-soluble dietary fiber is given a loose function. Provided is a range-up fried food that can reproduce the crisp feeling immediately after frying by freezing or refrigeration after the frying process.

  Thirdly, a food modifier comprising a water-soluble dietary fiber component and a water-soluble mineral component containing at least ionized calcium is blended in the tempura powder, and is 100 to 5000 ppm, preferably 200 to 2500 ppm in terms of ionized calcium. And a modified tempura flour composition capable of providing water retention properties and a barrier function to the tempura garment.

  Fourth, a food modifier formed by blending a water-soluble dietary fiber component with a water-soluble mineral component containing at least ionized calcium is added to bread crumbs or attached by spraying, and is 100 to 5000 ppm in terms of ionized calcium, preferably By containing 200-2500 ppm, the modified bread crumb composition which gave the water retention property and the barrier function is provided.

  Fifth, with respect to the water-soluble dietary fiber component, a food modifier comprising a water-soluble mineral component containing at least ionized calcium is blended in the flour, and 100 to 5000 ppm, preferably 200 to 2500 ppm in terms of ionized calcium. Provided is a modified powder composition that can contain water retaining properties and a barrier function for foods to be fried and cooked.

(Preparation of ionized mineral A)
Grind shellfish and eggshell to 200 microns or less, mix with starch required for fermentation at a ratio of 5: 1 by weight, stir, add 3 times by weight of water, add koji mold, and add a certain temperature (35 ℃ ~ 40 ° C.) for 5-7 days. After completion of fermentation, acetic acid or other organic acid with a maximum weight ratio of 25% is added to the liquid to dissociate undissociated minerals such as calcium. The dissolved and dissociated liquid is heated or distilled under reduced pressure to recover the solid content. The recovered solid content is further heated at 1200 ° C. to evaporate the organic matter, and the pure mineral component is recovered. Pure water is added to the collected solid mineral to prepare a mineral liquid having a concentration according to the intended use. The eggshell has the following nutritional components.
Ingredient composition (in 100g)
Energy 55.0Kcal protein 0.2g
Carbohydrate 0.0g Carbohydrate 0.5g
Sodium 170mg, Calcium 2600mg, Magnesium 230mg
Potassium 69mg, Phosphorus 2.5mg
Iron 0.2 mg, Copper 50 μg, Zinc 125 μg, Manganese 75 μg,
Silicon 10ppm Iodine, sulfur, selenium 0mg, balance moisture

(Preparation of ionized mineral B)
Foreign matter was removed from the scallop shell, odor, color, and shape were inspected, baked at 1100-1200 ° C in a baking oven, pulverized to 200 microns or less after natural cooling, and passed through a metal detector (10,000 Gauss) After sieving to 400 mesh or less, it is passed again through a metal detector (10,000 Gauss), and quality inspection is performed to obtain calcined calcium for food addition. On the other hand, using Indonesian sugarcane, fermented in a fermentation tank, filtered to remove foreign matter, subjected to ultrafiltration (0.2 μm) to remove the cells, quality inspection to obtain a high acidity vinegar. Part of 15% of the calcined calcium is added to 85% of this high acidity vinegar and dissolved by heating with stirring. Next, a part of the calcined calcium is added and heated with stirring to dissolve. This is repeated three or four times to dissolve the entire calcined calcium. The aging is accelerated by applying a minus high potential or irradiating magnetic field lines. The composition of the obtained ionized mineral liquid was as follows (according to the Japan Food Analysis Center).
Component composition of ionized mineral B (in 100g)
Energy 32Kcal
Water 80.1g Protein 0.1g Carbohydrate 0.1g Lipid 0.1g
Ash 11.8g Carbohydrate 8.1g
Sodium 46.5mg, Calcium 4680mg, Magnesium 10.2mg
Potassium 8.4 mg, Phosphorus 6.3 mg Iron 0.28 mg, Copper 0.01 mg, Zinc Not detected, Manganese 0.11 mg, Manganese 0.11 mg
Hygiene standards General bacteria count 300 or less / g E. coli Negative / 2.22g
Total chromium, arsenic, lead, cadmium, total mercury

(Preparation of neutral dilute aqueous solution of food modifier)
A water-soluble dietary fiber component is dissolved in pure water containing a food modifier formed by blending a water-soluble mineral component containing at least ionized calcium at a weight ratio of 10: 1 to 1: 1, and a neutral dilute aqueous solution. And The water-soluble mineral component has a concentration of 100 to 5000 ppm, preferably 200 to 2500 ppm in terms of ionized calcium.

(how to use)
The target food before frying is immersed in the dilute aqueous solution or sprayed on the target food before oil. Or it mix | blends and uses ionized calcium so that it may contain 200-2500 ppm with respect to the clothing material total weight containing a water | moisture content.

(material)
Water-soluble dietary fiber components include pectin, guar gum (guar bean enzyme degradation product), agarose or agar, glucomannan or konjac powder, artificial dietary fiber containing polydextrose, sodium alginate or seaweed powder, kombu powder, inulin or asteraceae One or more selected from the group consisting of plant rhizome powder and carrageenan is used. In particular, the water-soluble dietary fiber component is preferably glucomannan or konjac powder.

(Cooking potato fries)
As a water-soluble dietary fiber component, 100 parts by weight of glucomannan is mixed with 20 parts by weight of a water-soluble mineral component containing ionized calcium from the eggshell by the above method, and 2000 ppm (0.2%) in 1000 ml of pure water. And is diluted 100 to 200 times to prepare a neutral dilute aqueous solution. This was directly sprayed on raw potato cut into strips to form a barrier coating, and fried cooking was performed to prepare french fries. On the other hand, french fries without food modifier treatment were prepared, and the amounts of fats and oils contained in both were compared by acid decomposition. In the case of the present invention, it was 13 g per 100 g, whereas it was 20.3 g in the conventional method.

(Cooking shrimp)
As a water-soluble dietary fiber component, 100 parts by weight of glucomannan is prepared by mixing 30 parts by weight of water-soluble mineral components containing ionized calcium from the eggshell by the above method. The resulting solution is diluted to 100 to 200 times to prepare a neutral dilute aqueous solution. This was sprayed on a breaded shrimp fried garment to give the garment a barrier function, and then fried and cooked to prepare fried shrimp. On the other hand, fried shrimp in the case where the food modifier treatment was not applied was prepared, and the amounts of oil and fat contained in both were compared by an acid decomposition method. In the case of the present invention, it was 17.1 g per 100 g, whereas it was 24.3 g in the conventional method.

(Tonkatsu cooking)
As a water-soluble dietary fiber component, 100 parts by weight of glucomannan is prepared by mixing 50 parts by weight of a water-soluble mineral component containing ionized calcium from the eggshell by the above method, and this is added to 1000 ml of pure water at 5000 ppm (0.5%). And is diluted 200 times to prepare a neutral dilute aqueous solution. Using this, the garment was put on and sprayed on the crumbed pork to give the garment a barrier function. On the other hand, tonkatsu in the case where the food modifier treatment was not applied was prepared, and the amounts of fats and oils contained in both were compared by an acid decomposition method. In the case of the present invention, it was 16.4 g per 100 g, whereas it was 36.6 g in the conventional method.

(fried)
As a water-soluble dietary fiber component, 100 parts by weight of glucomannan is prepared by blending 30 parts by weight of a water-soluble mineral component containing ionized calcium from the eggshell by the above method, and this is added to 1000 ml of pure water at 5000 ppm (0.5%). And is diluted 200 times to prepare a neutral dilute aqueous solution. This was mixed with fried flour and put on clothes to give the clothes a barrier function, and then fried before cooking. On the other hand, fried food was cooked with fried powder because no food modifier was added, and the amounts of fats and oils contained in both were compared by an acid decomposition method. In the case of the present invention, it was 8.1 g per 100 g, whereas in the conventional method, it was 25.2 g.

  In the above-mentioned method of the present invention, after the frying process, the frozen food is almost free of water separation even when cooked in the range up, and can maintain a crispy fresh texture.

  Therefore, the modified tempura powder which gives the tempura clothes water retention property and a barrier function from the food modifier of the present invention and the tempura powder is provided. Moreover, when the modifying material of the present invention is blended with bread crumbs, modified bread crumbs having water retaining properties and barrier functions are provided.

(Preparation of fried noodles)
Prepare fried noodle dough using 300 g of strong powder, 2 g of salt water, 2 g of brine, 3 g of calcium lactate, 2-3 g of 5% ionized mineral liquid (By-930), 1-3 g of 20% konjac mannan powder and 140 g of water. Fried noodles were prepared by heating in a heated 180 degree oil in which 0.1 part by weight of 5% ionized mineral liquid (By-930) was added to 100 parts by weight of oil. As compared with the case where the modifier of the present invention is not used, the oil absorption is suppressed by 30% when the modifier is small, and by 50% when the modifier is large. It was also found that oil oxidation was prevented and oil consumption was reduced by almost 20%. In this example, the noodle dough was blended with the modifier of the present invention, but 5% ionized mineral liquid was diluted to prepare a diluted solution of 200 to 1000 ppm. It is possible to prepare fried instant noodles by reducing oil absorption by 30 to 50% or more by dipping or spraying an ionized mineral liquid and then subjecting to a frying drying process.

(Preparation of frying powder)
4000g of strong powder, shortening 120g, glucose 70g, dry yeast 65g, salt 40g, yeast food 3,5g, calcium lactate 40-120g (powder 1-3%), 5% ionized mineral liquid 80-120g (powder 2-3) %) 2600 g of water was kneaded and fermented to prepare bread dough, bread solids were baked by a conventional method, dried or frozen and ground to prepare dry bread crumbs or raw bread crumbs. This bread crumb was able to prepare bread crumb frying which can reduce the oil absorption rate at the time of frying preparation by 30 to 50% over the cases where the content of ionized mineral and calcium lactate is small to large. If necessary, bread crumbs can be prepared by adding 20% konjac mannan flour. However, since the expansion rate of bread is reduced, the addition of 20% konjac mannan flour was restricted except when the moisture content was required to be adjusted. In addition, when the moisture content exceeded 35 to 40%, it turned out that the reduction rate of oil absorption improves further. Even when this bread crumb is used, it is fried in heated 180 degree oil in which 0.1 part by weight of 5% ionized mineral liquid (By-930) is added to 100 parts by weight of oil. It has been found that this prevents oil oxidation and reduces oil consumption by approximately 20%. Of course, the predetermined oil absorption can be reduced by spraying the modifier diluent of the present invention on bread crumb prepared by a conventional method.

Claims (8)

  It contains a liquid or solid ionized mineral component that is pulverized after calcination of natural calcium materials such as eggshells, seashells, pork bones, cow bones, and chicken, and is ionized using fermentation or brewed vinegar, and cooperates with dietary fiber in foods. A food reforming agent characterized in that it can function to form a water retaining structure and has a function of reducing the oil absorption rate during cooking of food oil.   Further, 5% by weight of organic acid calcium is contained in place of the ionized mineral component, and 0.5% by weight or more of organic acid calcium is 0.5 parts by weight or more in terms of 5% by weight of ionized mineral component. The food modifier according to claim 1, which is blended at a ratio of 3.0 parts by weight.   The glucomannan or konjac component (containing 20% by weight) is further blended at a weight ratio of 0.5 to 5 parts by weight with respect to 0.5 to 5 parts by weight in terms of an ionized mineral component containing 5% by weight. Food modifier.   0.5 to 5.0 parts by weight in terms of 5% by weight-containing ionized mineral component, 0.5 to 3 parts by weight of calcium lactate and 0.5 to 5.0 parts by weight of glucomannan or konjac (20% by weight) component It comprises the food modifier according to any one of claims 1 to 3 which is used by immersing or spraying a solid food before oil cooking on the food surface, and containing 100 ppm or more and 5000 ppm or less of ionized calcium in the form of an aqueous solution. Dilute aqueous solution for food processing before cooking.   It is a tempura flour composition, containing 5% by weight of the modifier according to any one of claims 1 to 3 in terms of an ionized mineral component with respect to 100 parts by weight of wheat flour, calcium lactate Contains 0.5 to 3.0% by weight and 0.5 to 5.0 parts by weight of glucomannan or konjac (containing 20% by weight) component, and absorbs 30 to 50% of oil as compared to the case where no modifier is added. A tempura flour composition characterized by reducing the amount of tempura.   Oil cooked noodle compositions such as instant fried noodles and spaghetti, and containing 5% by weight of the modifier according to any one of claims 1 to 3 in terms of ionized minerals in an amount of 0.5 to 5 0.05% by weight, calcium lactate 0.5-3.0% by weight and glucomannan or konjac (containing 20% by weight) component 0.5-5.0 parts by weight, compared with the case where no modifier is added An oil-cooked noodle composition characterized by reducing oil absorption by 30 to 50%.   Containing 5% by weight of the modifier of claim 1 or 2 to 100 parts by weight of wheat flour in terms of ionized mineral, 0.5 to 5.0% by weight of calcium lactate, and 0.5 to 3% of calcium lactate. A bread crumb for frying characterized by containing 0% by weight and reducing oil absorption by 30 to 50% as compared with the case where no modifier is added. The tempura flour or bread crumbs according to claim 6 or 7 is used as a garment, and after cooking with fried oil containing 0.1 to 0.5% by weight in terms of 5% by weight containing ionized minerals, it is stored frozen. Frozen oil cooked food for range up.