Quality improver for oil-prepared prepared foods, and oil-prepared prepared foods and oil-prepared prepared foods using the same

Abstract

To provide a quality improver for oil-fried prepared foods that has resistance to changes over time after oil frying, maintains its crispness, melts easily in the mouth, and creates a coating with suppressed stickiness, as well as oil-fried prepared foods and oil-fried prepared foods using the same. [Solution] The present invention provides a quality improver for fried prepared foods, comprising particles containing a salt of a Group 2 element and a moisture migration inhibiting component. Here, the Group 2 element salt is a magnesium salt, and the moisture migration inhibiting component contains gum arabic. According to the present invention, regardless of whether the storage conditions are sealed or open, it is possible to provide fried prepared foods with good texture, such as crispness, for a long period of time after frying. This allows for the production of a larger quantity of fried prepared foods at once in the backrooms of supermarkets and other establishments, thereby increasing work efficiency.

Description

Technical Field

[0001] The present invention relates to a quality improver for oil-based ready-to-eat vegetable foods, an oil-based ready-to-eat vegetable food using the same, and an oil-based ready-to-eat vegetable food.

Background Art

[0002] As the consumption of single-serve and medium-sized meals increases, the time required for oil-based ready-to-eat vegetable foods such as fried foods tends to increase from frying to eating.

[0003] In stores such as supermarkets, due to concerns about hygiene in recent years, for example, a sales form in which fried ready-to-eat vegetable foods after oil frying are displayed in a packed state has become the mainstream. Long-term storage in a sealed space due to packing can be extremely severe conditions that accelerate the deterioration of the coating of fried ready-to-eat vegetable foods over time. Due to such storage, the fried ready-to-eat vegetable foods change over time, and the crispy feeling at the time of frying is lost, and the melt-in-the-mouth property tends to deteriorate.

[0004] As a fried food coating mix that can prevent the deterioration of texture during storage and can produce tempura and the like whose texture does not deteriorate even when heated and thawed by a microwave oven after being frozen and distributed or stored, it has been proposed to blend at least one of acid-treated starch, heat-moisture-treated starch, and cross-linked gelatinized starch with flour (Patent Document 1).

[0005] However, even when such a fried food coating mix is used, it is difficult to say that the change over time of fried ready-to-eat vegetable foods has been sufficiently improved by long-term storage in the above-mentioned sealed space.

Prior Art Documents

Patent Documents

[0006]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0007] The present invention aims to solve the above-mentioned problems, and its objective is to provide a quality improver for oil-fried prepared foods that can create a coating that is resistant to changes over time after oil frying, maintains its crispness, melts easily in the mouth, and suppresses stickiness, as well as oil-fried prepared foods and oil-fried prepared foods using the same. [Means for solving the problem]

[0008] The present invention contains particles containing a salt of a group 2 element and a moisture migration inhibiting component. The salt of the group 2 element is at least one selected from the group consisting of magnesium salts and calcium salts. The moisture migration inhibiting component is at least one selected from the group consisting of polysaccharides and peptides, and is a quality improver for oil-based prepared foods.

[0009] In one embodiment, the salt of the Group 2 element is a carbonate.

[0010] In one embodiment, the polysaccharide is at least one selected from the group consisting of thickeners and starch hydrolysates.

[0011] In one embodiment, the peptides are cereal-derived peptides.

[0012] The present invention also relates to an oil-fried prepared food product comprising the above-mentioned quality improver for oil-fried prepared foods and an oil-fried food ingredient.

[0013] The present invention is also an oil-cooked prepared food product, which is an oil-cooked prepared food product of the above-mentioned oil-cooked prepared food product. [Effects of the Invention]

[0014] According to the present invention, regardless of whether the storage conditions are sealed or open, it is possible to provide fried prepared foods with a good texture, such as crispness, for a long period of time after frying. This makes it possible to prepare a larger quantity of fried prepared foods at once in the backroom of supermarkets and other stores, thereby improving work efficiency. [Modes for carrying out the invention]

[0015] (Quality improver for oil-based prepared foods) The present invention provides a quality improver for oil-prepared prepared foods, which contains particles containing a salt of a Group 2 element and a moisture migration inhibiting component.

[0016] Herein, the term "oil-fried prepared food" as used herein refers to food that can be eaten as is as a prepared food (excluding confectionery) and can be obtained by oil-fried food (i.e., deep-fried in various edible oils). Furthermore, the oil-fried prepared food quality improver of the present invention refers to a formulation (composition) that has the property of improving, extending, and / or sustaining the quality of such oil-fried prepared food (for example, the surface texture after long-term storage (e.g., crispness)).

[0017] Salts of Group 2 elements are compounds usable in the food industry, such as magnesium salts and calcium salts, and combinations thereof. The type of salt is not particularly limited as long as it is usable in the food industry, but examples include carbonates, hydrochlorides, acetates, lactates, nitrites, nitrates, sulfites, hyposulfites, phosphates, sorbates, polyphosphates, citrates, glutamates, isosinates, and glucons, and combinations thereof. Carbonates (e.g., magnesium carbonate and calcium carbonate, and combinations thereof) are preferred because they are highly versatile and safe in the food industry, and magnesium carbonate is even more preferred because its texture does not change significantly after oiling.

[0018] In the oil-based prepared food quality improver of the present invention, the salt of a Group 2 element is preferably in the form of particles, as this allows for more uniform mixing with the moisture migration inhibiting component described later. The salt of a Group 2 element preferably has an average particle size of 0.5 μm to 250 μm, more preferably 2.0 μm to 100 μm. If the average particle size of the salt of a Group 2 element is less than 0.5 μm, the resulting formulation may be prone to scattering or clumping, which may reduce the efficiency of adding it to oil-based food ingredients. If the average particle size of the salt of a Group 2 element exceeds 250 μm, the resulting modifier will be coarse overall, resulting in a rough and grainy texture on the surface of the oil-based prepared food obtained using it, which may not meet consumer needs.

[0019] The content of Group 2 element salts is preferably 65 to 90 parts by mass, more preferably 70 to 85 parts by mass, based on 100 parts by mass of the total mass of the quality improver for fried prepared foods. If the content of Group 2 element salts in the quality improver for fried prepared foods is less than 65 parts by mass, the effect of maintaining crispness over time after frying, improving melt-in-the-mouth texture, and creating a coating with suppressed stickiness may be weakened. If the content of Group 2 element salts in the quality improver for fried prepared foods exceeds 90 parts by mass, the bitterness and astringency characteristic of Group 2 element salts may affect the flavor of the resulting fried prepared food.

[0020] Moisture migration inhibiting components are substances that perform the function of inhibiting moisture migration from the outside environment and the filling (oil-coated food material) encased in the coating to the surface of oil-coated prepared foods (e.g., the coating portion). Examples include polysaccharides and peptides, as well as combinations thereof.

[0021] Examples of polysaccharides that can constitute a moisture migration inhibitory component include thickeners, starch hydrolysates, and combinations thereof.

[0022] Specific examples of the thickener include, but are not necessarily limited to, gum arabic, pullulan, and tamarind seed gum, and combinations thereof. Gum arabic, pullulan, and combinations thereof are preferred because they are less likely to cause an unwanted film formation in oil-based cooked food due to low viscosity development, and have a high effect of suppressing moisture transfer from the outside or the ingredients (oil-based food materials) to the coating.

[0023] The starch hydrolyzate preferably has an average molecular weight of 500 or more and 150,000 or less, more preferably 600 or more and 9,000 or less, and / or a dextrose equivalent (DE) of 40 or less, more preferably 2 or more and 30 or less. By having such an average molecular weight and / or dextrose equivalent, the texture of the surface (e.g., the coating part) of the oil-based cooked food during long-term storage can be improved or maintained.

[0024] The content of the polysaccharide is preferably 5 to 10 parts by mass, more preferably 7 to 9 parts by mass, based on 100 parts by mass of the total mass of the quality improver for oil-based cooked food. If the content of the polysaccharide contained in the quality improver for oil-based cooked food is less than 5 parts by mass, the effect of suppressing moisture transfer from the outside or the ingredients (oil-based food materials) to the surface (e.g., the coating part) of the oil-based cooked food may be weakened. If the content of the polysaccharide contained in the quality improver for oil-based cooked food exceeds 10 parts by mass, the viscosity of the batter liquid increases, resulting in a thick coating, too hard texture, or poor substitution efficiency of water and oil in the batter during oil cooking, or difficulty in draining moisture from the ingredients (oil-based food materials).

[0025] Examples of the peptides that can constitute the moisture transfer suppressing component include, for example, grain-derived peptides (hydrolysates of grain-derived proteins).

[0026] Specific examples of grain-derived peptides include, but are not limited to, wheat protein hydrolysate, rice protein hydrolysate, pea protein hydrolysate, and soy protein hydrolysate, as well as combinations thereof. These grain-derived peptides are well-known materials in this field. Wheat protein hydrolysate is preferred because it is a grain-derived peptide with high surfactant activity.

[0027] The peptide content is preferably 6 to 40 parts by mass, more preferably 8 to 18 parts by mass, based on 100 parts by mass of the total mass of the quality improver for fried prepared foods. If the peptide content in the quality improver for fried prepared foods is less than 6 parts by mass, the effect of constructing a porous structure on the surface of the fried prepared food (e.g., the coating) will be weakened, making it difficult for moisture from the outside or the filling (fried food ingredients) to escape, and thus the effect of suppressing moisture migration to the surface of the fried prepared food (e.g., the coating) will be weakened. If the peptide content in the quality improver for fried prepared foods exceeds 20 parts by mass, it may create a coating that is sticky (e.g., the coating is not crisp and is difficult to tear), resulting in a poor texture.

[0028] In the present invention's quality improver for oil-prepared prepared foods, it is preferable to use a combination of polysaccharides and peptides as the moisture migration inhibiting component, for the following reasons: the resulting oil-prepared prepared foods exhibit excellent resistance to changes over time, and the crispness that can be felt from the surface of the oil-prepared prepared foods (e.g., the coating) when eaten is further enhanced. When such a combination is used, it is also preferable to select the content of the polysaccharides and peptides from the above-mentioned ranges.

[0029] The quality improver for oil-prepared prepared foods of the present invention can be obtained by mixing particles containing a salt of the above-mentioned Group 2 element with a moisture migration inhibiting component.

[0030] The quality improver for oil-fried prepared foods of the present invention can also be provided, for example, as a batter mix used for ingredients in oil-fried prepared foods, by mixing it with other materials.

[0031] The amount of the oil-based food quality improver of the present invention in the production of the batter mix is ​​not necessarily limited, but is preferably 0.01% to 2% by mass, and more preferably 0.1% to 1% by mass, based on the total mass of the batter mix. If the amount of the oil-based food quality improver of the present invention in the batter mix is ​​less than 0.1% by mass, the resulting oil-based food may not have sufficient resistance to changes over time, and the crispness of the surface of the oil-based food may not be sufficiently maintained after a long period of time. If the amount of the oil-based food quality improver of the present invention in the batter mix exceeds 2% by mass, the surface of the oil-based food (e.g., the coating) may become too hard, resulting in poor texture.

[0032] Other ingredients that make up the batter mix are not particularly limited as long as they make up a conventional batter mix, and include, for example, all-purpose flour, rice flour, cornstarch and other grain flours, or modified starches that have been modified or improved in properties or given or enhanced in functionality by enzymatic, physical or chemical treatment of starch, leavening agents such as single leavening agents (e.g., sodium bicarbonate and / or ammonium bicarbonate) or synthetic leavening agents (e.g., baking powder and / or yeast powder), dextrin, sugar, glucose, salt, spices, (powdered) soy sauce, egg yolk powder, egg white powder, and coloring agents (e.g., vitamin B2), as well as combinations thereof. The amount of other ingredients that may make up the batter mix is ​​not particularly limited and can be appropriately selected by those skilled in the art depending on the type and / or quantity of the oil-based prepared food product in question.

[0033] When preparing the batter mix, the oil-based food quality improver of the present invention may be mixed with the other ingredients mentioned above immediately before use, or it may be pre-mixed and stored under predetermined conditions.

[0034] (Deli food for oil preparation) The oil-cooked prepared food product of the present invention comprises the above-mentioned quality improver for oil-cooked prepared food products and an oil-cooked food ingredient.

[0035] Herein, the term "prepared food for oil preparation" as used herein refers to food products that can be prepared as oil-prepared foods by oil preparation, and includes, for example, frozen foods, refrigerated foods, and semi-finished prepared foods.

[0036] Food ingredients for oil preparation include pork, beef, chicken, seafood, and vegetables, as well as combinations thereof. These food ingredients may have already been pre-cooked, blanched, seasoned, mixed, kneaded, cut, or otherwise processed.

[0037] For oil-based food ingredients, the quality improver for oil-based prepared foods is applied by sprinkling an appropriate amount onto the surface, etc.

[0038] This makes it possible to obtain prepared foods for deep-frying. These prepared foods may be stored in airtight containers and sold as is in supermarkets, department store food sections, or retail stores, or they may be frozen or refrigerated using means known to those skilled in the art and delivered to restaurants or individual homes.

[0039] (Fried prepared foods) The oil-prepared prepared food product of the present invention is, for example, an oil-prepared prepared food product for oil preparation.

[0040] The oils used for oil preparation are edible oils, such as salad oil (including canola oil), olive oil, palm oil, sesame oil, perilla oil, linseed oil, MCT oil, rice oil, macadamia nut oil, coconut oil, peanut oil, and animal fats (e.g., beef tallow, pork tallow, chicken tallow, horse tallow, bone tallow, and dairy tallow), as well as combinations thereof.

[0041] The temperature and cooking time set for oil seasoning are not particularly limited and can be appropriately selected by a person skilled in the art depending on the type of oil-seasoned prepared food used or the type, size, and quantity of oil-seasoned food ingredients that make up said oil-seasoned prepared food.

[0042] Furthermore, after deep-frying, additional cooking methods such as seasoning may be performed as needed, provided that the surface condition is not damaged.

[0043] In this way, fried prepared foods can be obtained.

[0044] The fried prepared foods of the present invention are not necessarily limited, but examples include: fried foods such as pork cutlets, beef cutlets, chicken cutlets, fried shrimp, fried oysters, and croquettes; tempura using fried food ingredients such as shrimp, sillago, horse mackerel, squid, abalone, lotus root, pumpkin, onion, sweet potato, shishito pepper, shiitake mushroom, and eggplant; fried chicken using fried food ingredients such as meat, fish, and vegetables; and prepared bread such as curry bread. [Examples]

[0045] The present invention will be described in detail below with reference to examples, but the present invention is not limited to these examples.

[0046] (Example 1: Formulation of batter mix (E1)) To obtain a quality improver for oil-based prepared foods, 0.5 parts by mass of magnesium carbonate (average particle size 7.5 μm), 0.05 parts by mass of gum arabic, and 0.05 parts by mass of hydrolyzed wheat protein were mixed. Then, 90.4 parts by mass of cake flour, 8 parts by mass of corn starch, and 1 part by mass of leavening agent were added to this mixture and mixed further to obtain batter mix (E1). The components of the obtained batter mix (E1) are shown in Table 1.

[0047] (Example 2: Formulation of batter mix (E2)) A quality improver for oil-based prepared foods was obtained in the same manner as in Example 1, except that 0.05 parts by mass of pullulan was used instead of gum arabic. Other components were added to this mixture in the same manner as in Example 1, and further mixing was performed to obtain batter mix (E2). The components of the obtained batter mix (E2) are shown in Table 1.

[0048] (Example 3: Formulation of batter mix (E3)) A quality improver for oil-based prepared foods was obtained in the same manner as in Example 1, except that 0.05 parts by mass of tamarind seed gum was used instead of gum arabic. Other components were added to this mixture in the same manner as in Example 1, and further mixing was performed to obtain batter mix (E3). The components of the obtained batter mix (E3) are shown in Table 1.

[0049] (Example 4: Formulation of batter mix (E4)) A quality improver for oil-based prepared foods was obtained in the same manner as in Example 1, except that 0.05 parts by mass of starch hydrolysate (average molecular weight 8,500; dextrose equivalent (DE) 4) was used instead of gum arabic. Other components were added to this in the same manner as in Example 1, and further mixing was performed to obtain batter mix (E4). The components of the obtained batter mix (E4) are shown in Table 1.

[0050] (Example 5: Formulation of batter mix (E5)) A quality improver for oil-based prepared foods was obtained in the same manner as in Example 1, except that 90.45 parts by mass of cake flour was used instead of hydrolyzed wheat protein. Other components were added to this mixture in the same manner as in Example 1, and further mixing was performed to obtain batter mix (E5). The components of the obtained batter mix (E5) are shown in Table 1.

[0051] (Example 6: Formulation of batter mix (E6)) A quality improver for oil-based prepared foods was obtained in the same manner as in Example 1, except that gum arabic was not used and 90.45 parts by mass of cake flour was used. Other components were added to this in the same manner as in Example 1, and further mixing was performed to obtain batter mix (E6). The components of the obtained batter mix (E6) are shown in Table 1.

[0052] [Table 1]

[0053] (Comparative Examples 1-9: Composition of batter mix (C1)-(C9)) Batter mixes (C1) to (C9) were obtained by mixing each component in the same manner as in Example 1, except that the content of magnesium carbonate (average particle size 7.5 μm), calcium carbonate (average particle size 2.5 μm), gum arabic, pullulan, tamarind seed gum, starch hydrolysate (average molecular weight 8,500; dextrose equivalent (DE) 4), wheat protein hydrolysate, and cake flour was as shown in Tables 2 and 3.

[0054] [Table 2]

[0055] [Table 3]

[0056] (Test to confirm the effectiveness of maintaining the quality of shrimp tempura batter) (1) How to make shrimp tempura 100g each of the batter mixes (E1) to (E6) and (C1) to (C9) obtained in Examples 1 to 6 and Comparative Examples 1 to 9 was weighed and divided into 70g batter samples and 30g dusting flour samples.

[0057] Place 112g of cold water cooled to below 5°C into a bowl, add the batter sample while sifting it, and stir with a whisk for 40 seconds, being careful not to create any clumps.

[0058] Meanwhile, the frozen peeled shrimp with tails were thawed under running water, and the moisture was removed with paper towels. The shrimp were then coated with a batter mixture prepared in the bowl with cold water, and battered. After that, the shrimp were deep-fried at 175°C for 2 minutes and 30 seconds (with additional batter), drained of oil, and allowed to cool at room temperature to make shrimp tempura.

[0059] (2) Sensory evaluation method for shrimp tempura batter After being fried, the shrimp tempura was stored under the conditions shown in Table 4, and its crispness and chewiness were evaluated. Of the conditions in Table 4, the result of Comparative Example 1 under Condition 1 was assigned a score of 5 points, and the evaluation was scored by 10 panelists according to the evaluation criteria in Table 5, and the average score was calculated.

[0060] [Table 4]

[0061] [Table 5]

[0062] The results are shown in Table 6.

[0063] [Table 6]

[0064] As shown in Table 6, the shrimp tempura obtained using the batter mixes (E1) to (E6) prepared in Examples 1 to 6 all showed higher values ​​compared to the shrimp tempura obtained using the batter mixes (C1) to (C9) prepared in Comparative Examples 1 to 9, at 20 minutes after frying, 4 hours after frying, and 4 hours after frying and after microwave heating. This confirmed that both improved crispness and reduced stickiness of the shrimp tempura batter after frying were achieved. Furthermore, the crispness was maintained even after a period of time (20 minutes to 4 hours and subsequent microwave heating), indicating that stickiness was suppressed.

[0065] (Example 7: Formulation of batter mix (E7)) To obtain a quality improver for oil-based prepared foods, 0.5 parts by mass of magnesium carbonate (average particle size 7.5 μm), 0.05 parts by mass of gum arabic, and 0.05 parts by mass of hydrolyzed wheat protein were mixed in a poly resealable bag. Then, 85.4 parts by mass of modified starch, 10 parts by mass of pregelatinized starch, 1 part by mass of dried egg white, 2 parts by mass of powdered gluten, and 1 part by mass of xanthan gum (thickener) were added and mixed further to obtain batter mix (E7). The components of the obtained batter mix (E7) are shown in Table 7.

[0066] (Example 8: Formulation of batter mix (E8)) A quality improver for oil-based prepared foods was obtained in the same manner as in Example 5, except that 0.05 parts by mass of pullulan was used instead of gum arabic. Other components were added to this in the same manner as in Example 7, and further mixing was performed to obtain batter mix (E8). The components of the obtained batter mix (E8) are shown in Table 7.

[0067] (Example 9: Formulation of batter mix (E9)) A quality improver for oil-based prepared foods was obtained in the same manner as in Example 5, except that 0.05 parts by mass of tamarind seed gum was used instead of gum arabic. Other components were added to this in the same manner as in Example 7, and the mixture was further mixed to obtain batter mix (E9). The components of the obtained batter mix (E9) are shown in Table 7.

[0068] (Example 10: Formulation of batter mix (E10)) A quality improver for oil-based prepared foods was obtained in the same manner as in Example 7, except that 0.05 parts by mass of starch hydrolysate (average molecular weight 8,500; dextrose equivalent (DE) 4) was used instead of gum arabic. Other components were added to this in the same manner as in Example 7, and further mixing was performed to obtain batter mix (E10). The components of the obtained batter mix (E10) are shown in Table 7.

[0069] (Example 11: Formulation of batter mix (E11)) A quality improver for oil-based prepared foods was obtained in the same manner as in Example 7, except that 85.45 parts by mass of modified starch were used instead of hydrolyzed wheat protein. Other components were added to this mixture in the same manner as in Example 7, and further mixing was performed to obtain batter mix (E11). The components of the obtained batter mix (E11) are shown in Table 7.

[0070] (Example 12: Formulation of batter mix (E12)) A quality improver for oil-based prepared foods was obtained in the same manner as in Example 7, except that gum arabic was not used and 85.45 parts by mass of modified starch was used. Other components were added to this in the same manner as in Example 7, and further mixing was performed to obtain batter mix (E12). The components of the obtained batter mix (E12) are shown in Table 1.

[0071] [Table 7]

[0072] (Comparative Examples 10-18: Formulation of batter mix (C10)-(C18)) Batter mixes (C10) to (C18) were obtained by mixing each component in the same manner as in Example 7, except that the content of magnesium carbonate (average particle size 7.5 μm), calcium carbonate (average particle size 2.5 μm), gum arabic, pullulan, tamarind seed gum, starch hydrolysate (average molecular weight 8,500; dextrose equivalent (DE) 4), wheat protein hydrolysate, and modified starch was as shown in Tables 8 and 9.

[0073] [Table 8]

[0074] [Table 9]

[0075] (Test to confirm the effectiveness of maintaining the quality of croquette coating) (1) How to make croquette batter 600g of 5°C cold water was placed in a 1L plastic jug and stirred with a four-bladed propeller at a rotation speed of 1000 rpm. Meanwhile, 100g each of the batter mixes (E7) to (E12) and (C10) to (C18) obtained in Examples 7 to 12 and Comparative Examples 10 to 18 were weighed out and added to the plastic jug over a period of 1 minute. The mixture was then stirred for a further 5 minutes while maintaining the propeller rotation speed at 1000 rpm to obtain the croquette batter.

[0076] (2) How to make croquettes Potato patties (50g each) were dusted with potato starch, battered, and then coated with breadcrumbs. Next, these were frozen to -20°C, then deep-fried at 180°C for 9 minutes and 30 seconds, drained, and allowed to cool at room temperature to make croquettes.

[0077] (3) Sensory evaluation method for croquette coating After frying, the croquettes were placed under the same conditions as in Table 4 (A. Conditions) above, and their crispness and chewiness were evaluated. Of the conditions in Table 4 above, the result of Comparative Example 10 under Condition 1 was set to 5 points, and the evaluation was scored by 10 panelists using the same evaluation criteria as in Table 5 above, and the average score was calculated.

[0078] The results are shown in Table 10.

[0079] [Table 10]

[0080] As shown in Table 10, the croquettes obtained using the batter mixes (E7) to (E12) prepared in Examples 7 to 12 all showed higher values ​​compared to the croquettes obtained using the batter mixes (C10) to (C18) prepared in Comparative Examples 10 to 18, at 20 minutes after frying, 4 hours after frying, and 4 hours after frying and after microwave heating. This confirmed that both improved crispness and reduced chewiness were achieved in the croquettes after frying. Furthermore, the crispness was maintained even after a period of time (20 minutes to 4 hours and subsequent microwave heating), indicating that chewiness was suppressed. [Industrial applicability]

[0081] This invention is useful, for example, in the field of processed food manufacturing.

Claims

1. It contains particles containing salts of Group 2 elements and a moisture migration inhibiting component. The salt of the group 2 element is a magnesium salt, A quality improver for oil-based prepared foods, wherein the moisture migration inhibiting component includes gum arabic.

2. The quality improver for oil-based prepared foods according to claim 1, wherein the salt of the group 2 element is a carbonate.

3. A prepared food for oil-cooking, comprising the quality improver for oil-cooked prepared foods according to claim 1 or 2, and an oil-cooked food ingredient.

4. An oil-prepared prepared food product, which is an oil-prepared prepared food product according to claim 3.

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