JP3394684B2 - Oil fried food and method for producing the same - Google Patents

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to the production of fried foods, and more specifically, it is characterized by adding beet fiber to foods fried with edible oil and frying it with edible oil. It is a thing.

[0002]

2. Description of the Related Art The purpose of frying food with cooking oil is to transfer the heat to the center of the food so that the
And protein denaturation. For that purpose, it is necessary to fried the food for a certain period of time, and the oil content in the food inevitably remains after the treatment with the oil. Therefore, a large amount of oil is absorbed and remains in the fried food, and as a matter of course, the amount of edible oil used in the fried food also increases. This leads to waste of edible oil, which is a valuable natural resource, and also has the disadvantage of increasing manufacturing costs in terms of industrialization.It also leads to the discharge of a large amount of waste oil, which is a disadvantage in terms of waste liquid treatment and pollution. Also occurs. Also,
Oil oozes from the fried food with the passage of time after production. Therefore, in a bento box or the like, the oil that has exuded adheres to other ingredients, rice, etc. to impair the flavor and texture, or deteriorate the appearance.

[0003]

[Problems to be Solved by the Invention] With the westernization of eating habits in Japan, the intake of fats and oils has increased, and the intake of fried foods has been particularly remarkable. This phenomenon is a flow that goes against health consciousness and minimizes the oil content in fried foods, yet reduces or suppresses the leaching of oil from the fried foods obtained once fried. In addition, the present invention has been made for the purpose of newly developing a method for producing a fried food in which the amount of edible oil used in the production and fried processing of a health food having a "crispy" texture is reduced. is there.

[0004]

[Means for Solving the Problems] In view of the above circumstances, the present inventors have earnestly studied foods to be fried, and as a result, in the production of the foods, beet fiber was added to powder compositions such as wheat flour, starch and rice flour. By adding
It was newly found that the oil content in the food can be reduced and the texture can be maintained at a level equal to or higher than the conventional one. Moreover,
The present invention has been completed by newly confirming that a secondary effect of strengthening dietary fiber by beet fiber can also be expected. Hereinafter, the present invention will be described in detail.

In the present invention, beet fiber is used in a deep-fried food, and the beet fiber includes all fiber-containing substances obtained from the root of beet (sugar beet). It also includes lees obtained by mainly collecting sucrose from sugar beet root known as a raw material for sugar production, or beet root itself before extraction of sucrose.

More specifically, the sugar beet, which is the starting material for beet fiber, has a different composition depending on the variety, cultivation conditions, etc., but sugar beet used for sugar beet production is preferably used. For the preparation, the sugar beet root is usually cut into small pieces or ground, squeezed and then immersed in warm water to obtain a residue in which soluble components mainly consisting of sucrose have been sufficiently extracted and removed, and decolorized, deodorized and dried. The fibrous material can be obtained by performing necessary treatments such as crushing, sieving and the like, and can be used as beet fiber. The beet fiber can be advantageously used if it is made into a powder body of 30 mesh through, preferably 60 mesh through, and more preferably 100 mesh through using a grinder or the like.

[0007]

BEST MODE FOR CARRYING OUT THE INVENTION In order to carry out the present invention, beet fibers are added to foods (material foods) to be frying and / or clothes, batter powders (that is, mixing, pouring, surface treatment, etc.). At least one treatment), and then frying.

The amount of beet fiber added is 0.5 to 10%, preferably 1 to 6% of the powder component of the raw material food. Here, the powder components include cereal flours such as wheat flour, rye flour, rice flour, corn flour, buckwheat flour and processed flours; corn starch, potato starch; starches such as rice starch, wheat starch, katakuri flour; baking powder and other expanding agents. Dietary fiber; refers to all powder components used in fried foods.

In the present invention, the usual frying process may be carried out except that the beet fiber is added to the raw material food, such as limited use of a specific cooking oil, identification of frying temperature and time, and other special methods, No special device is required, and this is one of the features of the present invention.

In the present invention, fried foods include all fried foods, fried Japanese foods, Western confectionery and other fried foods, non-limiting examples of which include: tempura, fries, pork cutlet, beef cutlet, minced cutlet. , Cutlets, pictas, croquettes, donuts, fried bread, fried bread with ingredients, fried rice cake, fried oyster,
Fried rice crackers, quince, snacks, fried manju, fried shimai, fried gyoza, spring rolls and others. Therefore, in the present invention, the beet fiber may be added to the clothing or batter, or may be added to the food body.

Examples of the present invention will be described below.

[0012]

Example 1 Beet fiber was prepared as follows using sugar beet root, which is known as a raw material for sugar production, as a raw material.
The sugar beet root was cut into fine pieces according to a conventional method for producing beet sugar, and then sugar and other soluble components were sufficiently extracted with hot water. In this way, sugars and the like were extracted and removed, the obtained residue was dried and pulverized, and a powder body of 60 mesh through was sieved and used as beet fiber. As shown in Table 1, pectin,
It is a complex type water-insoluble fiber material consisting of hemicellulose and cellulose.

[0013]

[Table 1]

2% beet fiber in batter solution,
Examples of the cases where 4% and 6% are added are shown below. That is, 0.6 ml of the batter solution having the composition shown in Table 2 below was used.
After frying in edible oil at 5 ° C. for 30 seconds, the oil absorption of the deep-fried food (hereinafter referred to as deep-fried balls) was measured by the ether extraction method based on the AOAC official method. The results are shown in Table 3.

[0015]

[Table 2]

[0016]

[Table 3]

Then, in the same manner as above, 0.6 ml of the batter solution shown in Table 4 below was fried with edible oil at 175 ° C. for 30 seconds, and the fried food (fried balls) was placed on the filter paper. After being left at room temperature for 3 hours, the weight of the filter paper was measured to determine the amount of oil exuded. The oil absorption was measured by the ether extraction method based on the AOAC official method. The results are shown in Table 5.

[0018]

[Table 4]

[0019]

[Table 5]

[0020]

Example 2 A comparative example in which beet fiber and other dietary fibers are added to bread crumbs is shown below. The baking method is a standard medium seeding method in which beet fiber and other individual dietary fibers (corn fiber, soybean fiber, powdered cellulose) are added to the dough. The composition and process of this baking bakery are as shown in Tables 6 and 7 below. Bread made by the bread making method was dried and crushed, and used as a raw material for bread crumbs.

[0021]

[Table 6]

[0022]

[Table 7]

After frying the raw material for the bread crumbs at 175 ° C. for 30 seconds, the oil absorption of the fried bread crumbs was measured by the ether extraction method based on the AOAC official method. The results are shown in Table 8. From the above results, the bread crumbs to which the beet fiber was added had a lower oil content than the control. Further, the bread crumbs added with beet fiber had lower oil content than corn fiber, soybean fiber and powdered cellulose.

[0024]

[Table 8]

The bread crumbs prepared here were sampled by seven skilled panels to rank the oily feeling. The results are shown in Table 9. The result was that the bread crumbs were the least oily with the addition of beet fiber.

[0026]

[Table 9]

[0027]

[Example 3: Potato croquette] Commercial mashed potato 3
Potato croquette seed 15 using 00g and 1200g of hot water
00g was prepared. From this croquette variety, 30 oval-shaped molds of 50 g each were prepared and divided into 3 groups of 10 groups per group. After applying the batter liquids shown in Table 10 to the above-mentioned 3 groups of 10 pieces, respectively, they were sprinkled with commercially available bread crumbs and oil-conditioned for 3 minutes in salad oil heated to 170 ° C. The reduction amount of the salad oil was examined, and the oil absorption amount for the batter 100 was determined from the value. The results are shown in Table 11.

[0028]

[Table 10]

[0029]

[Table 11]

In comparison of the oil absorption of the beet fiber group and the control 1 group, which have almost the same composition of the soft flour, corn starch and water, as shown in Table 11, the oil absorption of the beet fiber group was lower. In general, the higher the viscosity of the batter liquid, the lower the oil absorption amount. Therefore, in the beet fiber group and the control 2 group in which the viscosity of the batter liquid was the same, the oil absorption amount was lower in the beet fiber group. As described above, it was clarified that the oil content of the croquette batter was reduced by adding the beet fiber to the batter liquid.

[0031]

[Example 4: East donut] Yeast donuts were prepared by a direct kneading method. The composition and process are shown in Tables 12 and 13. The reduction amount of the salad oil after fried was examined, and the oil absorption amount for the dough 100 was determined from the value. The results are shown in Table 1.
Shown in FIG. As shown in Table 14, the oil absorption of the beet fiber-added donuts was lower than the oil absorption of the non-added donuts.

[0032]

[Table 12]

[0033]

[Table 13]

[0034]

[Table 14]

[0035]

[Example 5: Fried rice cake] Beet fiber and hot water (60 ° C) were added to the new powder and kneaded. This was steamed over high heat for 20 minutes, and then soaked in water for 2 minutes to remove rough heat. More sugar,
After adding potato starch and kneading, the mixture was spread with a moulder and further steamed for 6 minutes. The mold was removed (50 g / piece) and fried in oil at 170 ° C. for 3 minutes. The reduction amount of the salad oil after fried was examined, and the oil absorption amount relative to the value was determined. As a result, the oil absorption of the fried rice cake containing beet fiber was lower than the oil absorption of the fried rice cake without the additive.

As described above, it has been found that the addition of beet fiber to wheat flour, starch, rice flour and the like, which are the materials of fried food, reduces the residual oil content in the food. Furthermore, it was confirmed that beet fiber was more effective than other dietary fibers and was unique.

[0037]

According to the present invention, when beet fiber is used in making a deep-fried food, the amount of oil remaining in the food is reduced, and it is possible to provide a health-oriented food. Beet fiber is a dietary fiber material obtained from the root of sugar beet and is safe as it is a natural product.Because the simple method of adding this is sufficient, no skill is required to prepare this food, and oil Its application in the processing of deep-fried food is extremely beneficial.

According to the present invention, as described above, the obtained fried food has a small amount of absorbed oil, and in addition, the oil is well drained after frying, and the leaching of oil after frying is suppressed. Not only is it effective, but the amount of oil used in the frying process is small, which is a remarkable effect. Therefore,
The present invention is excellent in industrial cost, and expensive edible oil can be freely used. Further, since the amount of oil used is small, the amount of waste oil is greatly reduced, and the present invention is also excellent as a wastewater treatment or pollution control technology.

Further, oil leaching has been a problem from the viewpoint of manufacturing control and commercial value, for example.
When the fried food was placed on the bento, the oil that had exuded adhered to other ingredients and the like, impairing the flavor and texture, but the present invention can prevent this point.

─────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor Taro Kishida 13 West 9th Inada-cho South, Obihiro City, Hokkaido West 13 of Nihon Beet Sugar Manufacturing Co., Ltd. Address: Nihon Beet Sugar Manufacturing Co., Ltd. (56) Reference JP-A-3-143344 (JP, A) JP-A-59-11153 (JP, A) JP-A-6-277003 (JP, A) (58) ) Fields surveyed (Int.Cl. ⁷ , DB name) A23L 1/01 A23L 1/48 A23L 1/176 A23L 1/308 A21D 2/38

Claims (5)

(57) [Claims] 1. A method for producing a fried food, which comprises adding beet fiber and frying with edible oil. 2. The amount of beet fiber added is 0.5 to 10%, preferably 1 to 6% of the powder component of food.
The method according to claim 1, characterized in that 3. A fried food product produced by the method according to claim 1. 4. The fried food according to claim 3, wherein the amount of edible oil absorbed and / or used is small. 5. The fried food according to claim 3 or 4, wherein the amount of edible oil exuded is small.