JP2020080649A - Composition for improving fried food and method for producing fried food using the same - Google Patents

Abstract

[Problem] To provide a technique for reducing the amount of oil absorbed in fried food, a technique for enhancing the crispy texture of fried food, and a technique for increasing the volume of fried food without impairing the original flavor of the food. SOLUTION: A composition for reducing the amount of oil absorbed in fried food, comprising reduced starch syrup, which has a sugar composition containing 50% by mass or more of pentasaccharide or higher, as an active ingredient. INDUSTRIAL APPLICABILITY According to the present invention, it is possible to reduce the amount of oil absorbed in fried food without impairing the original flavor of the food, and to contribute to the production of healthy, light and palatable fried food. [Selection diagram] Fig. 1

Description

The present invention relates to a technique for improving fried food. In particular, a composition containing a predetermined reduced starch syrup as an active ingredient for reducing the amount of oil absorbed in fried food, a composition for increasing the volume of fried food, and a composition for increasing the crispy texture of fried food And a method for producing a fried food using the same.

The fried food refers to a food prepared by heating foods in a large amount of hot oil. Fried foods (1) have a high palatability because they gain a richness and flavor by absorbing oil in the oil conditioning process. (2) Cooking with high-temperature oil removes water from food surface and sterilizing effect at the same time. Since it also plays a role, it is less likely to cause food poisoning, (3) cooking is completed in a short time, (4) the calorie of the food is increased by absorbing oil in the oil conditioning process, so that satisfaction is increased. And has an important position in the food manufacturing industry, such as the restaurant industry, bento and side dishes, and bread and confectionery, and there are many products.

On the other hand, when the fried food contains too much oil, it becomes oily and has a poor taste. In addition, excessive oil intake may adversely affect health, and there is also a concern that consumers who are health-conscious are discouraged. Furthermore, after chilled or frozen storage, oil stains are produced from the fried food, which adversely affects the appearance and taste of the product. In addition, it is important for typical fried foods such as donuts, fried chicken, and tempura to have a crispy texture in order to enhance palatability or commercial value. Is it possible to sufficiently impart the texture to the fried food? Whether or not there are many cases depends on the skill of the manufacturer.

Therefore, a technique for reducing the amount of oil absorbed in the fried food and a technique for enhancing the crispy texture of the fried food have been researched and developed. For example, Patent Document 1 discloses a frying batter containing glucosylceramide. It is disclosed that a fried food that melts well in the mouth, has a crunchy feeling, is not oily, and has a crisp texture can be produced. Further, Patent Document 2 has a high crispness and crispness due to a garment composition made of wheat flour, garbanzo, chanadal, lentils, mungdal, pea selected from pea, and a fried food composition mainly composed of water, Moreover, it is disclosed that a fried food with less oil absorption can be produced.

Japanese Patent No. 4357447 Japanese Patent No. 5414518

However, the fried food using the frying batter described in Patent Document 1 only confirms that it is "not oily" and "has a crispy feeling" in the sensory evaluation, and it is actually oiled. It is unclear whether the absorption amount of is reduced or whether the texture improving effect is sufficient. In addition, there is a concern that the fried food using the fried food coating composition described in Patent Document 2 is imparted with a particular bean flavor and the original flavor of the fried food is impaired. That is, even in view of these prior art, without impairing the original flavor of food, technology for effectively reducing the amount of oil absorbed in the fried food, and technology for effectively enhancing the crispy texture of the fried food are The situation is not fully provided.

The present invention has been made in order to solve these problems, a technique for reducing the amount of oil absorption in fried foods without impairing the original flavor of food, and enhancing the crispy texture of fried foods. The purpose is to provide the technology to do so. Another object of the present invention is to provide a technique for increasing the volume of fried food.

As a result of diligent research, the present inventors have found that low saccharified reduced starch syrup reduces oil absorption in fried foods, increases fried food volume, and enhances the crispy texture of fried foods. It was Therefore, the following inventions have been completed based on these findings.

(1) The composition according to the present invention is a composition for reducing the amount of oil absorbed in a fried food, and contains reduced starch syrup as an active ingredient, which is a sugar composition containing 50% by mass or more of pentasaccharide.

(2) The composition according to the present invention is a composition for reducing the amount of oil absorbed in fried foods, and contains reduced starch syrup obtained by reducing starch syrup having a dextrose equivalent of less than 40 as an active ingredient.

(3) The composition according to the present invention is a composition for increasing the volume of fried food, and contains reduced starch syrup as an active ingredient, which is a sugar composition containing 50% by mass or more of pentasaccharide.

(4) The composition according to the present invention is a composition for increasing the volume of fried foods, and contains reduced starch syrup obtained by reducing starch syrup having a dextrose equivalent of less than 40 as an active ingredient.

(5) The composition according to the present invention can be used to enhance the crispy texture of fried foods.

(6) In the composition according to the present invention, the sugar composition of the reduced starch syrup has a monosaccharide content of 1 to 10% by mass, a disaccharide content of 6 to 21% by mass, a trisaccharide content of 7 to 23% by mass, and a tetrasaccharide content of 55 or more. ˜92% by weight.

(7) The method for producing a fried food according to the present invention has a step of adjusting the oil content of the material containing the composition according to the present invention.

The taste of reduced starch syrup having a sugar composition containing 50% by mass or more of pentasaccharide or reduced starch syrup obtained by reducing starch syrup having a dextrose equivalent of less than 40 has a sweetness as low as about 1/3 that of sugar. Therefore, according to the present invention, it is possible to reduce the amount of oil absorbed in the fried food without impairing the original flavor of the food, and it is possible to contribute to the production of a healthy, light, and fried food with a pleasant mouthfeel.

Further, according to the present invention, the fried food volume can be increased without impairing the original flavor of the food. Therefore, according to the present invention, it is possible to contribute to the production of a fried food having a good appearance and an improved appearance, or a fried food having a soft texture and an improved texture.

Further, according to the present invention, the crispy texture of fried food can be enhanced without impairing the original flavor of the food. Therefore, according to the present invention, it is possible to contribute to the production of fried foods having a crispy and good texture.

The above figure shows a donut containing sugar (Sample 1), highly saccharified reduced starch syrup (Sample 2), low saccharified reduced starch syrup (Sweet NT) (Sample 3) and low saccharified reduced starch syrup (S100) (Sample 4). It is a photograph and the figure below is a bar graph showing their volumes. It is a schematic diagram (load waveform) which shows the load at the time of compressing a food sample. F1 indicates the load until the sample breaks (breaking load), and F2 indicates the amount of decrease in the load after the sample breaks (fragility load). It is a bar graph which shows the brittleness load of the donut which mix|blended sugar (sample 1), high saccharification reduced starch syrup (sample 2), middle saccharification reduced starch syrup (sample 3), and low saccharification reduced starch syrup (S30) (sample 4). It is a bar graph which shows the fragility load of the fried ball (sample 2) which mix|blended the low saccharification reduced starch syrup (sweet NT), and the fried ball (sample 1) which does not mix this. A bar graph showing the brittleness load when a donut containing sugar (sample 1), highly saccharified reduced starch syrup (sample 2) and low saccharified reduced starch syrup (sweet NT) (sample 3) is frozen and then reheated in a microwave oven. is there.

Hereinafter, the present invention will be described in detail. The present invention provides the following compositions (a) to (d). Hereinafter, the compositions (a) to (d) may be collectively referred to as the “composition of the present invention” or the “composition of the present invention”.
(A) A composition for reducing the absorption amount of oil in fried foods (composition for reducing the absorption amount of oil), which comprises reduced starch syrup having a sugar composition containing 50% by mass or more of pentasaccharide as an active ingredient.
(B) A composition for reducing the amount of absorbed oil in frying (a composition for reducing the amount of absorbed oil), which contains reduced starch syrup obtained by reducing starch syrup having a dextrose equivalent of less than 40 as an active ingredient.
(C) A composition for increasing the volume of fried foods (composition for increasing volume), which contains reduced starch syrup having a sugar composition containing 50% by mass or more of pentasaccharide as an active ingredient.
(D) A composition for increasing the volume of fried foods (composition for increasing volume), which contains reduced starch syrup obtained by reducing starch syrup having a dextrose equivalent of less than 40 as an active ingredient.

The composition of the present invention also has the effect of enhancing the crispy texture of fried foods. Therefore, the composition of the present invention can be used as a composition for reducing the amount of oil absorbed in a fried food and enhancing the crispy texture of the fried food (a composition for enhancing a crispy texture). Further, the composition of the present invention can be used as a composition for increasing the volume of fried foods and enhancing the crispy texture of the fried foods (composition for enhancing crispy texture).

Each of the compositions of the present invention has a predetermined reduced starch syrup as an active ingredient. Reduced starch syrup is a kind of sugar alcohol obtained by reducing starch syrup (reduced starch syrup). Here, starch syrup is obtained by saccharifying starch with an acid or an enzyme, and is a mixture of monosaccharides (glucose) and polysaccharides (oligosaccharides, dextrin, etc.). Therefore, reduced starch syrup is also a mixture containing two or more sugar alcohols among monosaccharide sugar alcohols and polysaccharide (disaccharide, trisaccharide, tetrasaccharide or pentasaccharide or more) sugar alcohols.

Reduced starch syrup is highly saccharified reduced starch syrup (sugar composition: 30 to 50% by mass of monosaccharide, 20 to 50% by mass of disaccharide, 25% by mass or less of trisaccharide or more) depending on the degree of saccharification of starch syrup as a raw material. It may be divided into medium saccharified reduced starch syrup (sugar composition: less than 30% by mass of monosaccharide and less than 50% by mass of pentasaccharide) and low saccharified reduced starch syrup (sugar composition: 50% by mass or more of pentasaccharide). Of these, low saccharified reduced starch syrup is the active ingredient of the composition of the present invention. As a more detailed sugar composition of the low saccharified and reduced starch syrup, monosaccharide is 1 to 10% by mass, disaccharide is 6 to 21% by mass, trisaccharide is 7 to 23% by mass, and tetrasaccharide or more is 55 to 92% by mass. It can be illustrated.

The sugar composition is a composition showing the mass ratio of each sugar to the total mass of sugar as a percentage. That is, it is a mass percentage of each sugar when the total mass of sugar is 100.

The sugar composition can be confirmed using high performance liquid chromatography (HPLC). That is, a reduced starch syrup or starch syrup is used as a sample for HPLC to obtain a chromatogram. In the chromatogram, the sum of the areas of all peaks corresponds to the “total mass of sugar”, and the area of each peak corresponds to the “mass of each sugar”. Therefore, the mass percentage of each sugar in the sample can be calculated as the ratio of the area of each peak to the total area of all the detected peaks. The HPLC conditions can be appropriately set according to a conventional method, and the following conditions can be exemplified.
<<HPLC conditions>>
Column; Shodex SUGAR KS-802 HQ (8.0mm ID x 300mm) 2 eluents; High pure water flow rate; 1.0mL/min injection rate; 200μL
Column temperature: 50°C
Detection: Differential refractive index detector Shodex RI

In addition, the dextrose equivalent (DE) is generally used as an index of the degree of saccharification of starch syrup, which is a raw material of reduced starch syrup. DE is the ratio (percentage) of the reducing sugar to the total solid content when the reducing sugar in the sample is measured as glucose. The maximum value of DE is 100, which means that all solids are glucose, and the smaller the DE, the greater the amount of oligosaccharides and polysaccharides. That is, it can be said that a reduced product of starch syrup having a large DE is a highly saccharified reduced starch syrup, and a reduced product of starch syrup having a small DE is a reduced saccharified reduced starch syrup.

In the present invention, as shown in Examples to be described later, by using a reduced starch syrup obtained by reducing starch syrup having a DE of less than 40 (low saccharified reduced starch syrup), the amount of oil absorbed in the fried food can be reduced, The volume of the fried food can be increased, or the crispy texture of the fried food can be enhanced. In the low saccharified reduced starch syrup according to the present invention, the DE value of starch syrup as a raw material is more preferably 1 or more and less than 40, 5 or more and less than 40, 5 or more and 35 or less, 10 or more and less than 40, 10 or more and 35 or less, 15 or more. Examples include less than 40, 15 or more and 35 or less.

The DE of starch syrup can be measured by the following method.
<< DE measurement method >>
Precisely weigh 2.5 g of sample and dissolve in water to make 200 mL. 10 mL of this solution is weighed, 10 mL of 1/25 mol/L iodine solution (Note 1) and 15 mL of 1/25 mol/L sodium hydroxide solution (Note 2) are added, and the mixture is left for 20 minutes in the dark. Next, 5 mL of 2 mol/L hydrochloric acid (Note 3) is added and mixed, and then titrated with a 1/25 mol/L sodium thiosulfate solution (Note 4). When the liquid turns slightly yellow near the end point of the titration, 2 drops of starch indicator (Note 5) are added to continue the titration, and the end point of the titration is the time when the color of the liquid disappears. A blank value is obtained using water, and a DE value is obtained by the following equation 1.
Formula 1: DE=(b−a)×f×3.602/(1/1000)/(200/10)/{A×(100−B)/100}×100
a: titration value (mL), b: blank value (mL), f: factor value of sodium thiosulfate solution, A: sample weight (g), B: water content (%) of sample
(Note 1) 1/25 mol/L iodine solution: 20.4 g of potassium iodide and 10.2 g of iodine are put into a 2 L measuring flask, dissolved with a small amount of water, and water is added up to the marked line.
(Note 2) 1/25 mol/L sodium hydroxide solution: 3.2 g of sodium hydroxide is placed in a 2 L measuring flask, dissolved with a small amount of water, and water is added up to the marked line.
(Note 3) 2 mol/L hydrochloric acid: Gradually add 150 mL of hydrochloric acid to 750 mL of water while stirring.
(Note 4) 1/25 mol/L sodium thiosulfate solution: 20 g of sodium thiosulfate is placed in a 2 L measuring flask, dissolved with a small amount of water, and water is added up to the marked line.
(Note 5) Starch indicator: 5 g of soluble starch is dissolved in 500 mL of water, and 100 g of sodium chloride is dissolved therein.

In the present invention, the low saccharified reduced starch syrup may be a commercially available one as it is or may be produced and used according to a method known to those skilled in the art. As a known method for producing reduced saccharified reduced starch syrup, a reduction reaction of adding hydrogen to starch syrup having a sugar composition of 50% by mass or more of pentasaccharide or starch syrup (raw sugar) having a DE of less than 40 is used as a raw material. You can

In the reduction reaction by hydrogenation, for example, a 40 to 75% by mass raw material sugar aqueous solution is charged into a high pressure reactor together with a reduction catalyst, the hydrogen pressure in the reactor is set to 4.9 to 19.6 MPa, and the reaction liquid temperature is set. The temperature may be 70 to 180° C., and the reaction may be performed with mixing and stirring until hydrogen absorption is no longer observed. After that, the reducing catalyst is separated, decolorized and desalted by treatment with an ion exchange resin, if necessary with activated carbon, and then concentrated to a predetermined concentration, whereby a high-concentration low-saccharified reduced starch syrup can be produced.

In the present invention, the fried food refers to a food product obtained by cooking foods in a large amount of high temperature oil. Fried foods are fried foods in a state without clothes (fried; fried, thick fried, fried kamaboko, fried balls, chicken nuggets, fried bread, donuts, croutons, fried potatoes, potato chips, karinto, fried) Rice crackers such as rice crackers and fried arare, fried noodles, snacks, etc. may also be fried in the presence of batter (fried batter; tempura, fried chicken, fried Tatsuda, fried isobe, fritters, pork cutlet, croquettes, etc. Fried foods), or fried foods wrapped in leather and wrapped (spring rolls, samosa, fried dumplings, fried shumai, curry bread, fried oysters, etc.).

Next, a method of using the composition of the present invention will be described. In the case where the fried food is “fried food material without oil batter”, the low-saccharified reduced starch syrup may be mixed with the food material before the oil preparation. The concentration when the low saccharified reduced starch syrup is mixed with the food material can be, for example, 1 to 50 mass% (based on the total weight of the food material before oil conditioning). Further, the low saccharified reduced starch syrup may be dissolved in water or a seasoning solution to obtain a low saccharified reduced starch syrup solution, which may be applied to the surface of the food material before oil conditioning. As the method for applying, various methods may be used depending on the type and form of the food or seasoning liquid, such as dipping the food in a low saccharified reduced starch syrup solution, brush coating, roller brush coating, air spray, or roll coating. it can. The concentration of the low saccharified reduced starch syrup in the low saccharified reduced starch syrup solution can be exemplified by 1 to 50 mass %.

Also, when the fried food is "a food item is fried with a batter in oil" or "a skin is a batter and the ingredients are wrapped in a fried food", a low saccharified reduced starch syrup may be mixed with the batter or the skin. .. The concentration of the reduced saccharified and reduced starch syrup in the clothes or the skin can be exemplified by 1 to 50% by mass (based on the total weight of the clothes or the skin before oil preparation). In addition, the above-described reduced saccharified starch syrup solution may be applied to the surface of clothing or leather before oil preparation. The method of applying and the concentration of the reduced saccharified reduced starch syrup in the reduced saccharified reduced starch syrup solution may be similar to those described above.

In the present invention, reducing the amount of oil absorbed in the fried food means reducing the amount of oil absorbed in the food due to the oil condition. Whether or not the amount of oil absorbed in the fried food has been reduced can be confirmed, for example, by the method described in Examples below. That is, the percentage of the value of “the value obtained by subtracting the weight before oil adjustment from the weight after oil adjustment” of the food relative to the “weight after oil adjustment” is the oil absorption rate, with and without using the composition of the present invention, Compare the oil absorption. If the former has a smaller oil absorption, it can be determined that the amount of oil absorbed in the fried food was reduced by the present invention. Alternatively, the reduction amount of frying oil due to the oil condition may be measured and compared. If the amount of frying oil reduced when the composition of the present invention is used is smaller than that when the composition of the present invention is not used, it can be determined that the present invention reduced the amount of oil absorbed in the frying product.

In the present invention, increasing the volume of fried food means increasing the proportion of the volume of fried food that increases due to the oil condition. Whether or not the volume of the fried food has been increased can be confirmed, for example, by the method described in Examples below. That is, after adjusting the weight of the food before oil conditioning, the volume after oil conditioning is measured, and the case of using the composition of the present invention and the case of not using the composition are compared. If the former has a larger volume, it can be judged that the volume of the fried food has been increased by the present invention. The volume can be measured according to a standard method, for example, a laser volume meter or a rapeseed method.

In the present invention, enhancing the crispy texture of fried foods means strengthening the crispy and crispy texture (crispy taste) such as crispy or crunchy when chewing, which is exhibited by the surface of the fried foods being hard and brittle. Say. Whether or not the crispy texture has been enhanced can be confirmed, for example, by the method described in Examples below. That is, the load waveform is acquired using a creep meter, the brittleness load is calculated, and the case of using the composition of the present invention and the case of not using the composition are compared. If the former has a larger brittleness load, it can be judged that the crispy texture of the fried food is enhanced by the present invention. Alternatively, it can be confirmed by a sensory test.

The present invention provides a method of making a fried food. This manufacturing method has a step of adjusting the oil content of a material containing the composition according to the present invention. Here, the material containing the composition according to the present invention, as described in the above-mentioned “method of using the composition of the present invention”, is mixed with a reduced saccharified reduced starch syrup which is an active ingredient of the composition of the present invention. It refers to food materials that have been applied or coated. The oil adjustment may be performed in the same manner as in the case of producing a normal fried food, and the type of frying oil, the frying temperature, the frying time and the like can be appropriately set according to the type of the fried food.

Hereinafter, the present invention will be described based on each example. The technical scope of the present invention is not limited to the features shown by these examples.

In this example, the sweeteners shown in Table 1 below were used.

<Example 1> Oil absorption reduction effect Each material having the composition shown in Table 2 below was put in a mixer (Aikosha Seisakusho Co., Ltd.) and stirred at low speed for 2 minutes and then at medium speed for 1 minute to obtain dough dough. It was This was divided into 20 g/piece and rounded, and 20 g was used as the pre-oil-conditioning weight. A donut was prepared by putting the rolled donut dough in oil at 180° C. and frying for 5 minutes. After being left at room temperature for 20 minutes and cooled, the weight was measured, and this was taken as the oil-adjusted weight. The oil absorption rate (%) was calculated by the following formula 1, and the average value of 15 donuts for each sample was obtained. The results are shown in the bottom row of Table 2.
Formula 1: Oil absorption rate (%)={(weight after oil adjustment−weight before oil adjustment)/weight after oil adjustment}×100

As shown in the bottom row of Table 2, the oil absorption was 5.12% in Sample 1 and 5.25% in Sample 2, whereas it was 0.38% in Sample 3 and It was remarkably small. That is, the amount of oil absorbed by the donut containing the low saccharified reduced starch syrup (Sweet NT) was remarkably small as compared with the one containing sugar or the highly saccharified reduced starch syrup. From this result, it was clarified that the reduced saccharified and reduced starch syrup has an effect of remarkably reducing the amount of oil absorbed in the fried food.

<Example 2> Volume increasing effect A donut was prepared by the formulation shown in Table 3 and the method described in Example 1. After being left at room temperature for 20 minutes and cooled, the volume was measured using a laser volume meter "AR-01" (K-Axis Co., Ltd.), and an average value of 8 donuts was obtained for each sample. The result is shown in FIG.

As shown in FIG. 1, volume, sample 1 in 30.23Cm ^3, whereas was Sample 2 28.33Cm ^3, Sample 3, 33.28Cm ^3, be sample 4 in 32.92Cm ³ , Sample 3 and Sample 4 were significantly larger. That is, the size of the donut containing the reduced saccharified reduced starch syrup (Sweet NT and S100) was significantly larger than that of the mixture containing sugar or the highly saccharified reduced starch syrup. From this result, it was clarified that the reduced saccharified reduced starch syrup has an effect of increasing the volume of fried food.

<Example 3> Texture improving effect: donuts Donuts were prepared according to the formulations shown in Table 4 and the method described in Example 1. After allowing to stand at room temperature for 20 minutes to cool, the donut was compressed at a compression rate of 1 mm/sec to 100% by volume compression using a 3 mm diameter rod type plunger of a creep meter (Yamaden). The load during this compression was measured, and a load waveform as shown in FIG. 2 was obtained for each sample. In FIG. 2, F1 indicates a load (breaking load) until the sample breaks, which is an index of “hardness”. F2 indicates the amount of reduction in load (stress) after the sample broke, and was an index of "friability in the mouth" (Reference Material 1: Akio Niwa, "Evaluation of food texture"", [online], March 16, 2017, Aichi Industrial Science and Technology Center Food Industry Technology Center, [Search October 15, 2018], Internet, <URL: http://www.aichi-inst .jp/shokuhin/other/up_docs/news1703-2.pdf>). From this, F2 was defined as "fragility load" and the value was calculated. That is, the larger the value of the brittleness load, the stronger the crispy and crispy texture of the sample when it is chewed (crispness). The brittleness load was obtained by averaging 15 donuts for each sample. The result is shown in FIG.

As shown in FIG. 3, the brittleness load was about 5.14 N in the sample 1 and about 0.47 N in the sample 2, which was remarkably small. On the other hand, in Sample 3, it was about 3.82 N, which was equivalent to that of Sample 1. The value of Sample 4 was 7.64 N, which was remarkably large. That is, the donut containing the medium saccharified and reduced starch syrup achieved the same brittleness load as that containing the sugar. In addition, the donut containing the low saccharified reduced starch syrup (S30) had a significantly high brittleness load as compared with the one containing sugar or the highly saccharified reduced starch syrup. From this result, it was revealed that the reduced saccharified reduced starch syrup has an effect of enhancing the crispy texture of fried foods.

<Example 4> Texture improving effect: fried balls Each material having the composition shown in Table 5 below was put in a bowl and stirred for 1 minute with a whisk to obtain a batter. This was poured into oil at 180° C. from a height of 40 cm above the oil surface and fried for 2 minutes to prepare a deep-fried ball. After leaving it at room temperature for 20 minutes to cool, the brittleness load was measured by the method described in Example 3. For the brittleness load, an average value of 10 deep-fried balls was obtained for each sample. The result is shown in FIG.

As shown in FIG. 4, the brittleness load was approximately 0.51 N in sample 1, whereas it was approximately 0.88 N in sample 2, and was significantly large in sample 2. That is, the fried balls containing the reduced saccharified reduced starch syrup (Sweet NT) had a significantly large brittleness load as compared to the fried balls containing no saccharified reduced starch syrup. From this result, it was revealed that the reduced saccharified reduced starch syrup has an effect of enhancing the crispy texture of fried foods.

<Example 5> Texture improving effect: Frozen donuts Donuts were prepared according to the formulations shown in Table 2 and the method described in Example 1. After leaving it at room temperature for 30 minutes to cool, it was put in a freezer at -20°C for quick freezing, and then frozen and stored for 1 week. Then, after heating with a microwave oven at 1600 watts for 10 seconds per piece, the brittleness load was measured by the method described in Example 3. The brittleness load was obtained by averaging eight donuts for each sample. The result is shown in FIG.

As shown in FIG. 5, the brittleness load was about 1.75 N in the sample 1 and about 0.05 N in the sample 2, which was remarkably small. On the other hand, in Sample 3, the value was about 3.05 N, which was remarkably large. That is, the donut containing the low saccharified reduced starch syrup (Sweet NT) had a significantly large brittleness load even when it was frozen and then reheated, as compared with the one containing sugar or a highly saccharified reduced starch syrup. .. From this result, it was revealed that the reduced saccharified reduced starch syrup has an effect of enhancing the crispy texture of fried foods.

Claims (7)

A composition for reducing the amount of oil absorbed in a deep-fried food, which comprises reduced starch syrup, which is a sugar composition containing 50% by mass or more of pentasaccharide, as an active ingredient. A composition for reducing the amount of oil absorbed in a fried food, which comprises reduced starch syrup obtained by reducing starch syrup having a dextrose equivalent of less than 40 as an active ingredient. A composition for increasing the volume of fried food, which comprises reduced starch syrup, which is a sugar composition containing 50% by mass or more of pentasaccharide, as an active ingredient. A composition for increasing the volume of fried food, which comprises reduced starch syrup obtained by reducing starch syrup having a dextrose equivalent of less than 40 as an active ingredient. Further, the composition according to any one of claims 1 to 4, which is used for enhancing a crispy texture of a fried food. The sugar composition of the reduced starch syrup is 1 to 10 mass% for monosaccharide, 6 to 21 mass% for disaccharide, 7 to 23 mass% for trisaccharide, and 55 to 92 mass% for tetrasaccharide or more. 6. The composition according to any one of 5 to 5. A method of producing a fried food, comprising a step of adjusting the oil content of a material containing the composition according to claim 1.