Food modifying agent and oil-cooked food modified thereby

Abstract

The invention is to provide a food modifying agent for oil-fried foods which can cut oil absorption of an oil-fried food by half without deteriorating the taste thereof, impart freeze tolerance thereto to enable the storage of the fried product in a frozen state and prevent deterioration in taste, flavor, etc. thereof caused by microwave cooking. A food modifying agent comprising an ionized mineral component that is capable of forming, together with a dietary fiber component, a water retention structure whereby oil absorption can be cut by half in the course of oil-cooking. By soaking a food material to be fried (for example, meat, fish meat, seafood or vegetable) in a dilute aqueous solution or by spraying the dilute aqueous solution to the surface of the food material to be fried, a water retention structure, whereby oil absorption can be cut by half, is formed on the surface of the food material. In the case of frying potatoes in oil, the oil absorption in the course of oil cooking can be reduced and thus low-calorie and yet still delicious fried potatoes can be provided. After storing in a frozen state, water release can be controlled due to the water retention function in the course of microwave cooking and thus fried potatoes having a delicious fresh-fried taste can be reconstituted by microwave cooking. Thus, an excellent microwavable frozen food capable of reproducing a crisp and fresh-fried texture can be provided.

Description

technical field [0001] The present invention relates to a food modifying agent which can reduce the oil absorption in oil cooking by adding ionized mineral components to food fiber components, and a food modifying agent which is not damaged when using a microwave oven for oil cooking. Fried food based on texture and taste. Background technique [0002] Foods cooked by microwave heating have been in high demand in recent years because they do not use fire during cooking and can be easily cooked by heating in microwave ovens. In addition, by heating and cooking food with microwaves in this way, the food can be easily cooked into an edible state without polluting the kitchen. Moreover, even if it is a small amount for one person, it is enough to simply cook the required amount without taking a lot of time, so the demand is very high. However, when unheated food materials such as raw meat and raw seafood are heated and cooked in a microwave oven, the surface of the unheated fo...

AI Technical Summary

Problems solved by technology

[0010] On the other hand, deep-fried products such as fried potatoes, fried shrimp, and tonkatsu are also similar. After frying and cooking, the surface is crispy and crispy. The surface may soften the powdered part, which hinders the crunchy and crispy feeling that is the most important taste of fried food, so it is impossible to freeze and cook in a microwave oven.

Therefore, there is no microwave oven for frying food now