KR20060035773A - Conditioning agent for fry food - Google Patents

Abstract

A conditioning agent for fry food characterized in that powder of a polysaccharide having an average particle diameter of 20 mum or less is contained; a fry powder or fry food comprising the conditioning agent; and a fried food prepared by cooking with the conditioning agent or fry powder.

Description

Quality improver for fryer foods {CONDITIONING AGENT FOR FRY FOOD}

The present invention relates to a quality improving agent for fried foods. Moreover, this invention relates to the frying powder and the food for frying which contain this improving agent, and the frying food which is cooked using this improving agent or this frying powder.

Fried foods such as tempura, fry, fried, fried potatoes, various fried breads such as donuts and curry breads, and fried foods such as instant noodles, plate udon, fried noodles, and later noodles are prepared by frying with cooking oil. do. In such a fried food, when the oil absorption amount is large when frying, the texture and taste of the food decrease. In recent years, more and more people have been trying to maintain their health, and they have become more inclined to suppress oil intake as much as possible by paying attention to their diet.

As a method of suppressing the oil absorption in a frying food, a method of adding an emulsifier in which at least a portion of the liquid crystal state or an alpha crystalline gel state is added to the frying food (Japanese Patent Laid-Open Publication No. Hei 5-328914), wherein an alginate ester is added to the dairy food. Many methods such as the method (Japanese Laid-Open Patent Publication No. 2000-236821), a method of using a soluble starch having a viscosity of 300% by weight or less and a highly viscous starch in combination as a garment material (Japanese Patent Application Laid-open No. Hei 8-154610). Although there was an eye, sufficient effect was not obtained. Although it is known to add polysaccharides to fried foods (see, for example, Japanese Unexamined Patent Application Publication Nos. 2002-017284 and 2002-315527), conventionally used polysaccharides have coarse particles (average particle diameter of 50). ˜100 μm) and the particles are agglomerated easily, and dispersibility in dough or clothes is poor, and a sufficient effect is not obtained.

An object of the present invention is to reduce the oil absorption of fried foods at the time of cooking to prevent the oil from being oiled, and to provide fried foods having a good texture and taste. It is providing the fried food which is cooked using a foodstuff, the improving agent, or the frying powder.

As a result of intensive studies to solve the above problems, the present inventors found that when a polysaccharide powder having an average particle diameter of 20 µm or less is used for cooking frying foods, surprisingly, the amount of oil absorption during cooking of frying foods is significantly suppressed. The present invention has been completed.

That is, the present invention,

[1] A quality improving agent for fried foods, comprising powder of polysaccharides having an average particle diameter of 20 µm or less,

[2] The quality improving agent for fried foods according to the above [1], wherein the polysaccharide powder is obtained by air flow grinding or freeze grinding of the polysaccharide;

[3] The quality improving agent for fry food according to the above [1] or [2], wherein the polysaccharide is alginic acid and / or pectin;

[4] a frying powder comprising the quality improving agent for a frying food according to any one of the above [1] to [3],

[5] a food for frying, comprising the quality improving agent for frying food described in any one of [1] to [3] above, and

[6] a fried food prepared by using the quality improving agent for fried food according to any one of the above [1] to [3], or using the fried powder according to the above [4];

It is about.

Best Mode for Carrying Out the Invention

The quality improving agent for fry food of the present invention (hereinafter, referred to as a modifier) is characterized by containing a polysaccharide powder having an average particle diameter of 20 µm or less.

Although the detailed expression mechanism of the oil absorption inhibitory effect of the frying food at the time of cooking by the polysaccharide powder is not clear, the cohesiveness of the powder is low in addition to the properties of the powder itself, and is good when mixed with dough or clothes (fry powder). It is estimated that being able to exhibit dispersibility greatly contributes to the expression of the effect.

In addition, in this specification, the food for frying is a food for frying, and refers to the food before frying, and a frying food refers to food which was frying-cooked.

The polysaccharide of this invention does not have a restriction | limiting in particular in the kind, Any thing can be used as long as it comprises the powder whose average particle diameter is 20 micrometers or less. In addition, each particle of the powder may be composed of one kind or two or more kinds of polysaccharides. The powder itself may also be composed of one kind or two or more kinds of polysaccharides. Although the molecular weight of the polysaccharide is not particularly limited, it is usually 10,000 to 1,000,000, preferably about 10,000 to 400,000.

Specific examples of the polysaccharide used in the present invention include substances and their degradation products used as thickeners in the food field, and starches or their processed products and their degradation products.

The substance used as the thickener and its decomposed product are not particularly limited, but for example, xanthan gum, guar gum, tamarind gum, locust bean gum, carrageenan, pectin, glucomannan, alginic acid, guardan, arabian gum and karaya Gum, gati gum, siliumside gum, gellan gum, tara gum, pullulan and their degradation products and sodium alginate, propylene glycol alginate, carboxymethylcellulose (CMC), sodium polyacrylate, methylcellulose, soy polysaccharide Can be mentioned. Guar gum, pectin, locust bean gum, xanthan gum, tamarind gum, alginic acid, guardanes and their degradation products, sodium alginate, propylene glycol esters and CMC are preferred because of excellent oil absorption inhibitory effect, guar gum and pectin More preferred are xanthan gum, alginic acid, sodium alginate, propylene glycol alginate, and CMC.

The starch or the processed product thereof and its decomposed product are not particularly limited, but for example, tapioca starch, potato starch, corn starch, waxy corn starch, rice starch, wheat starch, sweet potato starch, palm starch and the like or processed products thereof These decomposition products can be mentioned. Among them, tapioca starch, potato starch, corn starch, waxy corn starch, rice starch, wheat starch or processed products thereof and decomposed products thereof are preferable in view of the above.

Among the above polysaccharides, alginic acid and / or pectin are particularly preferable from the viewpoint of being particularly effective for the expression of the desired effect of the present invention, and alginic acid is most preferred.

Each of the above-mentioned substances specifically illustrated as the polysaccharide of the present invention may be used alone or in combination of two or more thereof.

In the present invention, a polysaccharide powder having an average particle diameter of 20 µm or less is used. However, when the average particle diameter of the polysaccharide used exceeds 20 µm, a powder obtained by appropriately grinding by a known method as exemplified below will be used. Used.

The method of pulverizing the polysaccharide is not particularly limited as long as it can finely powder the polysaccharide to an average particle diameter of 20 μm or less. For example, dry grinding such as a ball mill or jet mill (air pulverization) or liquid nitrogen may be used. The freeze grinding method to be used, etc. are mentioned. As a method of pulverizing the polysaccharide, it is easy to make the polysaccharide into a powder having a desired average particle diameter and hardly generates heat of impact when pulverized, and in view of the fact that there is no disordered denaturation effect on the powder of the polysaccharide, Mill) method or freeze grinding method is preferred. Therefore, as the powder of the polysaccharide used in the present invention, it is preferable that the polysaccharide is obtained by air flow pulverization or freeze pulverization, and such powder has low cohesiveness, and can exhibit particularly good dispersibility when mixed with frying powder or the like. have.

As a method of finely powdering the polysaccharide to an average particle diameter of 20 µm or less, a method using a sieve can also be used, but from the viewpoint of lowering the cohesiveness of the polysaccharide powder, the polysaccharide is caused by physical impact as exemplified above. Pulverizing method of pulverizing is preferred.

The air flow pulverization method is a method of pulverizing a powder to be pulverized by inflating it with an inert gas such as compressed air or nitrogen to collide with each other or a collision plate in which the raw materials are separately formed (for example, Mitsuo Miyachi) (See Resources Vol.35, No.4, p36-41). In addition, although the type is not limited, the type of a general jet mill may be arranged so that the accelerator tubes for accelerating and injecting the raw materials face each other and the materials collide with each other. The form etc. which insert and place an acceleration tube in the container to mention are mentioned. According to the airflow pulverization method, since mechanical force such as impact, shear, compression, and crushing by a crushing blade or a compression roll is not applied, and gas is used, there is a cooling effect, so there is little heat generation of raw materials, and degeneration by polysaccharide heat. And pulverization of polysaccharide as a raw material without causing oxidation.

On the other hand, the freeze-pulverization method is a method of cooling a raw material to a low temperature to freeze it and pulverizing it in the frozen state (for example, see Nobuhide Hawawara, Food and Science Vol. 21, No. 6, p98-101). The conditions of freeze-pulverization should just be conditions which precool by using liquid nitrogen, and grind | pulverize polysaccharide, and the average particle diameter of the powder finally obtained shall be 20 micrometers or less. The kind, type, etc. of the grinder used at the time of freeze grinding are not limited. The reason for using liquid nitrogen as precooling is that a liquid nitrogen is a very low temperature of -196 ° C, and when it is used as a refrigerant, it is possible to freeze a polysaccharide in a very short time and hardly denature the freezing, but a grinder such as a hammer mill is used. There is an advantage that the heat of impact generated when is used does not occur and the oxidation-free grinding is possible, but the cooling method may be any method such as an immersion method and a spraying method. The grinding temperature is preferably -100 ° C to -50 ° C from the viewpoint of excellent economic efficiency and grinding efficiency and easy control of the average particle diameter of the powder.

Although the average particle diameter of the polysaccharide powder used by this invention should just be 20 micrometers or less, Preferably it is 15 micrometers or less, More preferably, it is 10 micrometers or less as an average particle diameter of the powder. Moreover, it is preferable that it is 1 micrometer or more as an average particle diameter of the powder from an industrial viewpoint. Therefore, as average particle diameter of the polysaccharide powder of this invention, Preferably it is 1-20 micrometers, More preferably, it is 1-15 micrometers, More preferably, it is 1-10 micrometers.

In addition, in this invention, the average particle diameter of a polysaccharide powder can be measured, for example by the laser diffraction type particle size distribution measuring apparatus (made by Nihon Laser Co., Ltd.). The particle diameter distribution of the powder is preferably a normal distribution or a distribution close to the normal distribution.

In addition to the powder of the polysaccharide, the modifier of the present invention may contain the following other components as desired. Other components include various components generally used for quality improvement of fried foods. Such components are not particularly limited, but are preferably egg white, egg white hydrolyzate, egg yolk, egg yolk hydrolyzate, egg (egg egg), egg hydrolyzate, whey protein, casein, sodium casein, milk protein, collagen, gelatin, plasma Protein, wheat protein, glutenine, gliadin, soy protein, pea protein, glycerin fatty acid ester, organic acid monoglyceride, polyglycerin fatty acid ester, polyglycerin condensed lysinolenic acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, Animal fats obtained by emulsifying animal fats and oils such as sucrose fatty acid ester, stearyl lactate, lecithin, enzymatically treated lecithin, enzymatically decomposed lecithin, tallow and lard with a melting point of 20 ° C or higher with an emulsion coating film and then spray drying. Powdered oils (see, for example, Katahira Ryota, New Food Ind., Vol. 24, No. 11, p5-8), palm oil, yam Vegetable oils and fats obtained by emulsifying vegetable oils such as oil, soybean oil, and cottonseed oil in O / W type with an emulsion coating film and then spray drying (for example, Tanaka Datsuro, Ota Takao, Uemura Yohachi, Hibi Yukito, Food And Science Vol.31, No.10, p118-124), amylase, cellulase, hemicellulase, glucose oxidase, and an enzyme selected from transglutaminase, and the like, and more preferably, egg white, egg white singer Decomposition products, egg yolk, egg yolk hydrolyzate, egg (egg egg), egg hydrolyzate, whey protein, wheat protein, gliadin, glycerin fatty acid ester, enzymatic lecithin, tallow or pork fat with melting point above 20 ℃ Animal powder oils, palm oil or palm oil or soybean oil obtained by emulsifying in W type and spray drying are emulsified in O / W type with oil coating film and spray dried There may be mentioned vegetable powders obtained by keeping. These other components can be used individually or in mixture of 2 or more types, respectively.

The improving agent of this invention may consist of the powder of polysaccharide itself, or may consist of the mixture of the powder of polysaccharide, and the said other component. Such a modifier can be prepared by appropriately pulverizing, for example, by the above-described method so that one polysaccharide or a mixture of two or more polysaccharides is a powder having a predetermined average particle diameter. Moreover, if there exists a powder of polysaccharide whose average particle diameter is 20 micrometers or less, it can be used, without grinding. In the case of a mixture with the above-mentioned other components, it is prepared by mixing the obtained polysaccharide powder and other components and by mixing with other components before grinding the polysaccharide and grinding the polysaccharide in the presence of other components. Can be.

The improving agent of this invention can be mix | blended with the frying powder used for cooking of (1) frying food, or (2) kneading | mixing in the food for frying, for example. Since the content of the polysaccharide powder in the improver of the present invention depends also on the amount of the improver used in frying food cooking, it cannot be determined uniformly, but in the embodiment of ① in general, preferably 0.01 to 10% by weight, more preferably 0.1 to It is 5 weight%, In the aspect of (2), Preferably it is 0.01-10 weight%, More preferably, it is 0.1-5 weight%. Moreover, in the aspect of (1), the modifier is preferably blended in 0.01 to 10% by weight, more preferably 0.1 to 5% by weight. In the aspect of (2), the modifier is preferably 0.01 to 10% by weight, more preferably 0.1 to 5% by weight in the food for frying.

Although the improving agent of this invention is obtained by the above, the oil absorption amount with respect to a fried food is remarkably suppressed by using the improving agent for cooking of a fried food, and the fried food with favorable texture and taste is obtained without being greasy. As such, the modifier of the present invention functions as an oil absorption inhibitor for fried foods. It is preferable that the improving agent of this invention is normally used and preserve | saved as a powder.

Moreover, as one aspect of this invention, the cooking frying powder of the fried food which contains the improving agent of this invention is provided. The frying powder has the same structure as the conventional frying powder, except that it contains the improving agent of this invention. The component other than the improver of the frying powder is not particularly limited, but for example, wheat flour, processed products and decomposed products, and substances used as thickeners in the food field as described above, decomposed products thereof, starches, processed products and And their decomposition products. Although the compounding quantity of the present invention improvement agent in frying powder is the same as the aspect of said (1), when the compounding quantity is represented by the powder conversion of polysaccharide, it is 0.01-10 weight%, More preferably, it is 0.1-5 weight%. The frying powder of the present invention can be prepared by mixing components other than the improver of the present invention with one or two or more of the above-described improvers of the present invention according to a known method.

The frying powder of the present invention can be used as a frying dough liquid obtained by mixing the frying powder with an appropriate amount of water, an anti-stick powder to be applied to the food surface before attaching the frying dough liquid to the food.

Moreover, although bread powder may be used for a fry food as desired, the desired effect of this invention can also be acquired by containing the improving agent of this invention in the bread powder. Therefore, in another embodiment of the present invention, bread powder for fried foods can be provided. Since the content of the improver in the breadcrumb depends on the amount of breadcrumb used, it cannot be determined uniformly, but is preferably 0.01 to 10% by weight and more preferably 0.1 to 5% by weight in terms of polysaccharide powder. The manufacturing method of such bread powder is not specifically limited, It can mix | blend the improvement agent of this invention with the dough for bread flour preparation, and can manufacture it according to a well-known manufacturing method of bread flour.

The frying powder, the fried dough liquid, the anti-stick powder and the bread powder according to the present invention may be used alone or in combination of two or more, depending on the use. What is necessary is just to use them by each normal usage in manufacture of well-known fry food.

The fried food in the present invention is not particularly limited as long as it is food fried and cooked with oil. For example, tempura, fries, croquettes, cutlets, fries, nuggets, vegetables, meat, seafood, etc. , Fried udon noodles, fried noodles, after noodles, etc., fried fish, fried squid, fried fried burdock and the like. In addition, the fried food of the present invention also includes refrigerated or frozen foods such as the above-mentioned fryer which can be cooked in a microwave oven.

The frying food of the present invention uses the frying powder of the present invention, the frying dough solution, and the above-mentioned anti-sticking powder, bread flour, etc., which are made by directly using the improving agent of the present invention and containing the improving agent of the present invention. It can be prepared according to a known cooking method of fried food. Moreover, what is necessary is just to cook using the improving agent of this invention as a fried food of this invention, and the other materials etc. which are normally used for manufacture of a fried food are not specifically limited.

For example, apply the anti-stick powder to the surface of the inner ingredients such as tempura, fries, croquettes, cutlets, tempura, nuggets, meat, fish and shellfish, and apply bread dough according to your desire. By frying in edible fats and oils, the fried foods of the present invention can be obtained. Further, for example, as a fried food of the present invention, various fried breads such as donuts and curry breads, or other fried noodles such as instant noodles, plate udon, fried noodles, or after noodles, fish processing, fried squid, fried burdock, etc. For tempura such as food, when kneading the dough of such tempura and the crushed fish meat which is the raw material thereof, the modifier of the present invention is kneaded together and kneaded and prepared in various forms according to known production methods, respectively. It can be obtained by frying in a known edible oil or fat. Moreover, the food for frying before frying cooking is also contained in this invention. Examples of such foods for frying include refrigerated or frozen foods such as fries in which the remaining ones only need to be fried.

When manufacturing various kinds of tempura, the method of kneading the modifier of the present invention together with fried dough or minced fish meat is not particularly limited. For example, the modifier of the present invention may be used in water used when preparing a frying material. The method of disperse | distributing and mix | blending, the method of mix | blending and mix | blending and mix | blending the improving agent of this invention to the raw material powder which is a frying material, such as wheat flour, etc. are mentioned. In view of working efficiency, a method of adding and mixing the compound of the present invention as it is is preferably mixed with other raw material powders such as flour.

In addition, the manufacturing method of the fried food of this invention is not limited to what was illustrated in this specification. The method of use, mode of use, time of use, etc. of the improver of the present invention in the manufacturing process of the fried food are not particularly limited, and the desired embodiment can be arbitrarily selected according to the fried food to be obtained.

In the fried food of the present invention obtained as described above, the oil absorption amount is low, the grease is suppressed, and the texture and taste are good. In addition, the fried food of the present invention exhibits good texture and taste even when thawed by refrigerated (4 ° C) or frozen (-4 ° C) for a certain period of time, for example. In particular, the noodles do not fare well.

Next, an Example demonstrates this invention further in detail. However, these examples do not limit the present invention.

Example 1

The fine powder of 25 kg guar gum (average particle diameter 51.35 µm, manufactured by Mapro BU) was subjected to a rotor circumferential speed of 73 m / sec using a freeze mill (manufactured by Hosokawa Micron Co., Ltd.) at a grinding temperature of -50 ° C. 24.9 kg of guar gum powder with an average particle diameter of 18.79 µm were obtained.

Example 2

Fine powdering of 25 kg of HM pectin (average particle diameter 37.20 µm, manufactured by CP Kelco) was carried out using a counter jet mill (manufactured by Hosokawa Micron Co., Ltd.) under a condition of 5000 m 3 / hour (20 ° C, 600 kpa) of pulverized air. Thus, 24.9 kg of HM pectin powder having an average particle diameter of 3.33 µm was obtained.

Example 3

The fine powder of 25 kg of alginic acid (average particle diameter: 36.33 µm, manufactured by Kimika Co., Ltd.) was subjected to a rotor circumferential speed of 73 m / sec using a freeze mill (manufactured by Hosokawa Micron Co., Ltd.) at a grinding temperature of -100 ° C. 24.8 kg of alginic acid powder having an average particle diameter of 18.96 µm was obtained.

Test Example 1

89 g of flour (force), 9 g of corn starch, 1 g of baking powder, and 1 g of pulverized products due to physical impact of the materials (thickeners) of Examples 1-3 were mixed, 150 g of water was added, stirred, and mixed to prepare a fried dough solution. . Shrimp shells were peeled, a sheath was added, and the frying dough was applied and fried for 2 minutes in corn oil at 170 to 175 ° C to obtain fried shrimps (inventions 1 to 3).

In addition, as a comparative product 1, 1 g of guar gum (average particle diameter: 51.35 µm) before micropowdering was added, instead of the pulverized product due to the physical impact of the thickener of Example 1, a fried dough liquid was prepared and fried shrimp was similarly fried. Got.

As Comparative Product 2, 1 g of HM pectin (average particle diameter: 37.20 µm) before fine powdering was added instead of the pulverized product due to the physical impact of the thickener of Example 2 to prepare a fried dough solution, to obtain fried shrimp in the same manner. .

As Comparative Product 3, 1 g of alginic acid (average particle size: 36.33 µm) before micropowdering was added instead of the pulverized product due to the physical impact of the thickener of Example 3, to prepare a fried dough solution to obtain fried shrimp in the same manner. .

As a comparative product 4, fried dough liquid was prepared without adding any of the thickeners and the pulverized products in Examples 1 to 3, and shrimp fried was similarly obtained.

The oil absorption amount of the obtained fried shrimp was evaluated by measuring the oil content rate (weight%) of clothing. The smaller the oil content of the clothes, the smaller the oil absorption of the fried shrimp. In addition, the oil content of the clothes, after frying 10 minutes after frying and measuring the weight (A (g)) of the clothes, and dried at 105 ℃ for 2 hours to remove the oil from the clothes removed with water petroleum ether Was extracted, filtered and concentrated to measure the fraction of oil [B (g)], which was determined by the following formula:

Oil content of clothing (wt%) = B / A × 100

After refrigeration (4 ° C.) for 24 hours, 20 panels were evaluated for the texture and taste of the clothes and the material (shrimp) by heating in a microwave oven (500 W for 1 minute).

The evaluation results of the texture and taste were 10 points for the very good, 9 points for the very good, 8 points for the slightly good, 7 points for the normal, 6 points for the slightly bad, 5 points for the very bad, and 4 points for the very bad. It represents the average value of 20 panelists.

The above result is put together in Table 1 and shown.

Oil content of clothes (% by weight) Texture Food Invention 1 23.3 9.2 8.0 Invention 2 21.2 9.5 7.8 Invention 3 20.1 9.7 8.2 Comparative product 1 30.8 5.6 7.0 Comparative product 2 29.2 6.1 6.8 Comparative product 3 27.5 6.3 7.2 Comparative product 4 33.7 5.1 6.4

As can be seen from the results in Table 1, it is understood that the inventions 1 to 3 all have lower oil content of the clothes than the comparative products 1 to 4, and therefore the oil absorption amount of the fried shrimp is small. Moreover, it turns out that all the inventions 1-3 have excellent texture and favorable taste compared with the comparative products 1-4. Above all, Inventive products 2 and 3 using the pulverized product by the physical impact of the pectin of Example 2 and the alginic acid of Example 3 showed that the oil absorption amount of shrimp fried was small, and the texture and taste were also excellent.

Test Example 2

30 g of butter and 30 g of sugar powder were mixed and kneaded well to obtain a creamy state, and a mixture of 50 g of egg solution and 50 g of milk was added in small portions to mix. 200 g of the obtained mixture, flour (force content), 8 g of baking powder, and 2 g of a pulverized product caused by the physical impact of the thickener of Examples 1 to 3 were placed in a mixer and mixed for 3 minutes. The obtained dough was left to dry for 10 minutes, and the dough was molded into a donut shape having an inner diameter of 4 cm, an outer diameter of 6 cm, and a height of 0.9 cm. Next, the doughnut-shaped dough was fried in palm oil of about 180 degreeC for 3 minutes, and the donut (Inventions 4-6) was obtained.

As a comparative product 5, a donut was obtained in the same manner except that 2 g of guar gum (average particle diameter: 51.35 µm) before micropowdering was added instead of the pulverized product due to the physical impact of the thickener of Example 1.

As a comparative product 6, a donut was obtained in the same manner except that 2 g of HM pectin (average particle diameter: 37.20 µm) before fine powdering was added instead of the pulverized product caused by the physical impact of the thickener of Example 2.

As Comparative product 7, an emulsifier [glycerin monostearate (manufactured by Daiyo Chemical Co., Ltd., product name: Sunsoft No. 8000) powder in liquid crystal state was added in the same amount without adding any thickening agent or any pulverized product in Examples 1 to 3. A donut was obtained in the same manner except slowly adding to the water at around 65 ° C. of the preparation].

The oil absorption of the obtained donut was evaluated by measuring the oil content in the dough. The smaller the value of oil content in dough, the smaller the oil absorption of the donut. Moreover, the oil content in dough was calculated | required according to the method of obtaining the clothing oil content of the test example 1.

In addition, 20 panelists evaluated the texture and taste of donuts.

The results of the evaluation of texture and taste were 10 points for the very good, 9 points for the very good, 8 points for the slightly good, 7 points for the moderate, 6 points for the slightly bad, 5 points for the very bad, and 4 points for the very bad. It represents the average value of 20 people.

The above result is put together in Table 2 and shown.

Oil content in dough (% by weight) Texture Food Invention 4 14.5 9.3 7.7 Invention 5 13.7 10.0 8.3 Invention 6 14.1 9.0 7.5 Comparative product 5 22.3 5.7 7.0 Comparative product 6 21.6 6.0 6.8 Comparative product 7 18.9 7.3 4.5

As can be seen from the results in Table 2, it is understood that the inventions 4 to 6 all have lower oil content in the dough as compared to the comparative products 5 to 7, and thus the oil absorption amount of the donut is small. Moreover, it turns out that inventions 4-6 are all excellent in a texture and a taste is also favorable compared with the comparative products 5-7.

Example 4

The fine powder of 25 kg potato starch (average particle diameter 56.98㎛, manufactured by Sharicho Agricultural Co., Ltd. in Sharicho Agricultural Cooperative) was subjected to freezing pulverizer (manufactured by Hosokawa Micron Co., Ltd.) at a grinding speed of -100 ° C at a speed of 73 m / sec. It carried out on condition, and obtained 24.9 kg of potato starch powders with an average particle diameter of 18.19 micrometers.

Example 5

Fine powder of 25 kg of heat-treated corn starch (average particle diameter 74.42 µm, manufactured by Nihon Food Processing Co., Ltd.) was ground using a counter jet mill (manufactured by Hosokawa Micron Co., Ltd.) at 5000 m3 / hour (20 ° C, 600 kPa). 24.9 kg of corn starch powder with the average particle diameter of 3.41 micrometers was obtained on the

Test Example 3

850 g of gravity and 150 g of tapioca starch are mixed with 20 g of ground product of physical impact of starch of Examples 4 and 5, respectively, 0.8 g of sodium carbonate, 1.2 g of potassium carbonate, 1.0 g of trisodium phosphate, 15 g of salt, and 350 g of water. The resultant was kneaded with a mixer for 15 minutes, rolled and cut by a conventional method to obtain a surface (blade # 20 square, surface line thickness 1.0 mm). The obtained noodles were steamed for 2 minutes by a steamer, put into a mold, fried in palm oil at 150 ° C. for 1.5 minutes, and dried to obtain an instant medium screen (frying noodles) (inventions 7 and 8).

As a comparative product 8, instead of the pulverized product due to the physical impact of the starch of Example 4, 20 g of potato starch (average particle diameter 56.98 µm) before micropowdering itself was added in the same manner. )

As a comparative product 9, an instant medium screen (frying surface) was prepared in the same manner, except that 20 g of the processed corn starch (average particle diameter 74.42 µm) itself before micropowdering was added instead of the pulverized product due to the physical impact of the starch of Example 5. Got it.

As a comparative product 10, an instant medium screen (frying surface) was obtained in the same manner except that no starch and no pulverized product in Examples 4 and 5 were added.

The oil absorption of the obtained instant intermediate screen (frying surface) was evaluated by measuring the oil content in the surface. The smaller the value of the oil content in the cotton, the smaller the oil absorption of the instant medium screen (frying surface). In addition, the oil content in cotton was calculated | required according to the method of obtaining the oil content of the clothing of the test example 1.

Moreover, 20 panelists evaluated the obtained instant middle surface (frying surface) in the polystyrole container, and poured 300 ml of boiling water, and the texture, elongation suppression, and taste of three minutes later.

The evaluation results of texture, height suppression, and taste are very good 10 points, good 9 points, good 8 points, moderate 7 points, bad 6 points, bad 5 points, and bad 4 points. It represents with the average value of 20 panelists.

The above result is put together in Table 3 and shown.

Oil content in cotton (% by weight) Texture Kidney suppression Food Invention 7 19.5 9.7 9.5 7.7 Invention 8 20.4 9.8 9.0 8.0 Comparative product 8 28.1 5.5 5.3 7.2 Comparative product 9 27.8 6.0 5.7 6.5 Comparative product 10 27.5 4.7 4.5 7.0

As can be seen from the results in Table 3, it is understood that the inventions 7 and 8 both have a lower oil content in cotton compared to the comparative products 8 to 10, and therefore, the oil absorption amount of the instant intermediate screen (frying surface) is low. Moreover, it turns out that inventions 7 and 8 are both excellent in a texture and suppressing steaming compared with the comparative products 8-10, and a taste is also favorable.

Test Example 4

To 700 g of strong powder, 25 g of yeast, 1 g of yeast food, and 400 g of water were blended, kneaded with a mixer for 5 minutes, and fermented for 4 hours to obtain medium seed material. 5 g of each of the pulverized products due to the physical impact of the thickeners of Examples 1 to 3 were mixed with 300 g of strong powder, 30 g of sugar, 20 g of salt powder, 20 g of skim milk powder, 50 g of shortening, and 260 g of water, and then kneaded with a medium dough for 15 minutes using a mixer. After dividing into 430g, put into a mold and finally fermented at 38 ° C for 50 minutes, calcining at 200 ° C for 40 minutes, and cooling it at room temperature for 1 hour, a one loaf type bread obtained by power mill [Showa Chemical Machinery Co., Ltd.] Made by Work Tool Co., Ltd.], and dried until hot water was 10% or less to obtain breadcrumbs. 85 g of starch, 7 g of egg powder, 5 g of α-starch, 2.5 g of powdered fat and oil were mixed, and 200 g of water was added thereto, followed by stirring and mixing to prepare a fried dough liquid. After steaming the potatoes, crushed and kneaded a batter and crumbly breaded, and then frying for 5 minutes with corn oil at 175 ~ 180 ℃ to obtain a croquette (invention 9-11).

As a comparative product 11, instead of the pulverized product caused by the physical impact of the thickener of Example 1, 5 g of guar gum (average particle diameter: 51.35 µm) before micropowdering was added in the same manner to make bread powder in the same manner. Croquet was obtained.

As a comparative product 12, instead of the pulverized product due to the physical impact of the thickener of Example 2, 5 g of the pectin (average particle diameter: 37.20 µm) before micropowdering was added to make breadcrumbs in the same manner, and the croquette was prepared in the same manner. Got.

As a comparative product 13, except for adding 5 g of alginic acid (average particle diameter: 36.33 µm) before micropowdering, instead of the pulverized product due to the physical impact of the thickener of Example 3, breadcrumbs were prepared in the same manner, and the croquette was prepared in the same manner. Got.

In addition, as a comparative product 14, bread thickener was made without adding any of the thickeners and the pulverized products in Examples 1 to 3 to obtain a croquette in the same manner.

The oil absorption amount of the obtained croquette was evaluated by measuring the oil content rate (weight%) of clothes. The smaller the oil content of the clothes, the smaller the oil absorption of the croquette. In addition, the oil content rate of clothes was calculated | required according to the method of obtaining the oil content rate of the clothes of the test example 1.

In addition, after storing at 4 ° C for 24 hours, 20 panels were evaluated for the texture and taste by heating in a microwave oven (500 W, 1 minute).

The results of the evaluation of texture and taste were 10 points for the very good, 9 points for the very good, 8 points for the slightly good, 7 points for the moderate, 6 points for the slightly bad, 5 points for the very bad, and 4 points for the very bad. It represents the average value of 20 people.

The above result is put together in Table 4 and shown.

Oil content of clothes (% by weight) Texture Food Invention 9 34.5 8.8 8.1 Invention 10 32.4 9.2 8.3 Invention 11 30.8 9.6 8.4 Comparative product 11 40.5 6.0 6.8 Comparative product 12 38.9 6.5 7.2 Comparative product 13 37.1 6.8 7.4 Comparative product 14 42.3 5.3 6.4

As can be seen from Table 4, it is understood that the inventions 9 to 11 all have a low oil content of clothes as compared to the comparative products 11 to 14, and therefore the oil absorption amount of the croquettes is small. Moreover, it turns out that the inventions 9-11 are all excellent in a texture and favorable taste compared with the comparative products 11-14. Among them, the inventions 10 and 11 using the pulverized product by the physical impact of the pectin of Example 2 and the alginic acid of Example 3 show that the oil absorption amount of croquette is small, and texture and taste are also excellent.

According to the present invention, a frying powder and a frying food comprising a frying food quality improving agent which can suppress the oil absorption of the frying food at the time of cooking to provide a frying food having a good texture and taste without being greasy And the fried food which is cooked using the improving agent or the said frying powder is provided. Therefore, the present invention contributes to the food field.

Claims (6)

A quality improving agent for fried foods, comprising a powder of polysaccharides having an average particle diameter of 20 µm or less. The quality-improving agent for fry food according to claim 1, wherein the polysaccharide powder is obtained by air flow grinding or freeze grinding of the polysaccharide. The quality improving agent for fried foods of Claim 1 or 2 whose polysaccharides are alginic acid and / or pectin. The frying powder which contains the quality improving agent for fried foods in any one of Claims 1-3. The food for frying containing the quality improving agent for frying foods in any one of Claims 1-3. The fried food which is cooked using the quality improving agent for fried foods of any one of Claims 1-3, or the frying powder of Claim 4.