Modifier for mid-layer sauces for fried foods, mid-layer sauces for fried foods, and fried foods

Abstract

To provide a modifier for fried food batter sauces that enables the production of a batter sauce for fried foods with high uniformity and few grains, resulting in fried foods where the batter does not burst during frying. [Solution] A sauce modifier for fried foods containing (A) carrageenan, (B) starch, and (C) oil and fat, wherein (A) carrageenan is κ-carrageenan and ι-carrageenan, and the mass ratio of ι-carrageenan to κ-carrageenan (ι-carrageenan / κ-carrageenan) is 0.5 to 1, (A) carrageenan is 0.1 to 1% by mass, (B) starch is 0.5 to 20% by mass, and (C) oil and fat is 10 to 50% by mass.

Description

Technical Field

[0001] The present invention relates to a middle - seed sauce modifier for fried foods, a middle - seed sauce for fried foods, and fried foods.

Background Art

[0002] Fried foods containing a middle - seed sauce (the sauce is contained in the middle - seed) are manufactured by battering after applying the sauce to the batter, or mixing the sauce and ingredients and then battering, or wrapping or placing the sauce on the ingredients (food materials) and then battering and frying. This fried food is required to prevent the bursting phenomenon during frying.

[0003] Various techniques for suppressing the bursting phenomenon during frying have been developed. Patent Document 1 discloses that it can be prevented by using methyl cellulose in the middle - seed sauce.

[0004] Patent Document 2 discloses that regarding the bursting phenomenon of cream croquettes, by containing hydroxypropyl methylcellulose and hydroxypropyl cellulose in the cream sauce, it does not become a gel - like texture and bursting can be prevented.

[0005] Also, Patent Document 3 discloses that in an encapsulated cheese sauce for foods, by using a stabilizer selected from welan gum, gum arabic, locust bean gum, xanthan gum, and carrageenan, the heat - resistant shape - retaining property of the cheese sauce is excellent.

Prior Art Documents

Patent Documents

[0006]

Patent Document 1

Patent Document 2

Patent Document 3

[0007] For fried foods containing a pre-made sauce, if the pre-made sauce is not uniform, uneven heating during frying can cause the food to burst (puncture). Therefore, a uniform pre-made sauce is required. Furthermore, if there are granules remaining in the pre-made sauce, it affects the smoothness of the fried food when eaten. Therefore, a pre-made sauce with few granules is required. On the other hand, the methods disclosed in Patent Documents 1 and 2 had room for improvement regarding the uniformity of the sauce and preventing bursting during frying.

[0008] The object of the present invention is to provide a modifier for a batter sauce for fried foods that enables the production of a batter sauce for fried foods with high uniformity and few grains, and that results in fried foods in which the batter does not burst during frying. [Means for solving the problem]

[0009] The inventors of the present invention conducted intensive research to solve the above problems and found that the above problems can be solved by using a pre-made sauce modifier for fried foods that contains predetermined raw materials, thus completing the present invention. That is, the present invention is as follows [1] to [3]. [1] A mid-layer sauce modifier for fried foods, comprising (A) carrageenan, (B) starch, and (C) oil and fat, wherein (A) carrageenan is κ-carrageenan and ι-carrageenan, and the mass ratio of ι-carrageenan to κ-carrageenan (ι-carrageenan / κ-carrageenan) is 0.5 to 1, (A) carrageenan is 0.1 to 1% by mass, (B) starch is 0.5 to 20% by mass, and (C) oil and fat is 10 to 50% by mass. A starter sauce for fried foods containing the starter sauce modifier for fried foods described in [2][1] and dairy products, wherein the modifier is 10 to 65% by mass and the dairy products are 35 to 90% by mass. [3][2] A fried food containing the starter sauce for fried foods described in [3][2]. [Effects of the Invention]

[0010] The modifier for the base sauce of the fried food of the present invention can produce a base sauce for fried food with high uniformity and few particles, resulting in fried food in which the coating does not burst during frying. [Modes for carrying out the invention]

[0011] [Sauce modifier for fried foods] The modifier for fried food base sauces of the present invention contains (A) carrageenan, (B) starch, and (C) oil and fat. The modifier of the present invention can be mixed with dairy products to make a base sauce for fried food base sauces.

[0012] [(A) Carrageenan] Carrageenan is a polysaccharide, specifically referred to as a thickening polysaccharide. Carrageenan is a type of linear sulfur-containing polysaccharide, a high-molecular-weight compound composed of galactose or 3,6-anhydro-galactose and sulfuric acid. It is usually obtained from red algae by alkaline extraction. It has gelling properties, and this property is utilized in various foods. The (A) carrageenan of this invention is κ-carrageenan and ι-carrageenan. κ-carrageenan is composed of two α-D-galactose molecules bonded to one sulfate group. ι-carrageenan is composed of two α-D-galactose molecules bonded to two sulfate groups.

[0013] In the fried food starter sauce modifier of the present invention, the amount of (A) carrageenan is 0.1 to 1% by mass, preferably 0.2 to 0.8% by mass, and more preferably 0.4 to 0.6% by mass. If the amount of (A) carrageenan is greater than 1% by mass, the viscosity of the fried food starter sauce modifier increases, reducing the uniformity with dairy products. If the amount of (A) carrageenan is less than 0.1% by mass, the viscosity of the fried food starter sauce modifier decreases, reducing the uniformity with dairy products.

[0014] In the pre-fried food sauce modifier of the present invention, the mass ratio of ι-carrageenan to κ-carrageenan (ι-carrageenan / κ-carrageenan) is 0.5 to 1, preferably 0.65 to 0.85. If the above mass ratio is greater than 1, the viscosity of the pre-fried food sauce modifier will decrease, resulting in a decrease in uniformity with dairy products. If the above mass ratio is less than 0.5, the viscosity of the pre-fried food sauce modifier will increase, resulting in a decrease in uniformity with dairy products.

[0015] Examples of κ-carrageenan include carrageenan CSK-1(F) (manufactured by San-Ei Gen F.F.I. Co., Ltd.) and CP Gum FC (manufactured by MP Gokyo Food & Chemical Co., Ltd.), while examples of ι-carrageenan include carrageenan CSI-1(F) (manufactured by San-Ei Gen F.F.I. Co., Ltd.) and carrageenan CSI-4 (manufactured by San-Ei Gen F.F.I. Co., Ltd.).

[0016] [(B) Starch] The (B) starch of the present invention is not particularly limited as long as it is made from a starch-based raw material, and examples include untreated starches such as wheat starch, potato starch, corn starch, waxy corn starch, high-amylose corn starch, sweet potato starch, tapioca starch, sago starch, and rice starch, as well as corn flour.

[0017] (B) The starch is preferably acid-treated starch. Acid-treated starch, also called acid-modified starch, is starch in which part of the starch chain is broken down by acid, resulting in a lower molecular weight. Compared to untreated starch made from the same raw material, it has the characteristic of having shorter starch molecular chains.

[0018] In this invention, (B) starch may be used as a single type, or two or more types may be used in any combination.

[0019] (B) The inclusion of starch in the intermediate sauce modifier for fried foods reduces the likelihood of granules remaining in the intermediate sauce modifier, resulting in a higher uniformity of the intermediate sauce for fried foods. Furthermore, because the intermediate sauce modifier for fried foods has viscosity, it can add viscosity to the intermediate sauce for fried foods, preventing bursting during frying.

[0020] In the improver for the middle - kind sauce for fried foods of the present invention, the blending amount of (B) starch is 0.5 to 20% by mass, preferably 3 to 12% by mass. When the blending amount of (B) starch in the improver for the middle - kind sauce for fried foods is greater than 20% by mass, the viscosity of the improver for the middle - kind sauce for fried foods becomes high, resulting in a decrease in the uniformity with dairy products. When the blending amount of (B) starch in the improver for the middle - kind sauce for fried foods is less than 0.5% by mass, the viscosity of the improver for the middle - kind sauce for fried foods becomes low, resulting in a decrease in the uniformity with dairy products.

[0021] In the improver for the middle - kind sauce for fried foods of the present invention, the mass ratio of (B) starch to (A) carrageenan ((B) / (A)) is preferably 1 to 20, more preferably 10 to 15. When the above - mentioned mass ratio is greater than 20, the viscosity of the improver for the middle - kind sauce for fried foods becomes high, and it is easy for the uniformity with dairy products to decrease. When the above - mentioned mass ratio is less than 1, the viscosity of the improver for the middle - kind sauce for fried foods becomes low, and it is easy for the uniformity with dairy products to decrease.

[0022] Examples of (B) starch include, for example, Erian GEL100 (manufactured by Matsutani Chemical Industry Co., Ltd.: acid - treated starch), Hood starch G (manufactured by Matsutani Chemical Industry Co., Ltd.: acid - treated starch), THINGUM300 (manufactured by Itochu Foodstuff Co., Ltd.: acid - treated starch), Nisshoku corn starch Y (manufactured by Nippon Food Chemical Co., Ltd.: starch), etc.

[0023] [(C) Oil and fat] The (C) oil and fat of the present invention is not particularly limited as long as it can be used for food, and one kind can be used from vegetable oils and fats, animal oils and fats, or their separated oils and fats, hydrogenated oils and fats, interesterified oils and fats, or two or more kinds can be arbitrarily combined and used. Examples of vegetable oils and fats include, for example, corn oil, cottonseed oil, coconut oil, palm oil, soybean oil, sesame oil, rice bran oil, safflower oil, peanut oil, rapeseed oil, sunflower oil, cocoa butter, olive oil, and palm kernel oil, etc. Examples of animal oils and fats include, for example, beef tallow, lard, fish oil, milk fat, etc.

[0024] (C) Fat is preferably a fat that is liquid at room temperature (20°C), such as corn oil, cottonseed oil, soybean oil, sesame oil, rice bran oil, safflower oil, peanut oil, rapeseed oil, sunflower oil, or olive oil.

[0025] In the fried food starter sauce modifier of the present invention, the amount of (C) fat is 10 to 50% by mass, preferably 25 to 35% by mass. If the amount of (C) fat in the fried food starter sauce modifier is greater than 50% by mass, the viscosity of the fried food starter sauce modifier decreases, resulting in a decrease in uniformity with dairy products. If the amount of (C) fat is less than 10% by mass, the viscosity of the fried food starter sauce modifier increases, resulting in a decrease in uniformity with dairy products.

[0026] [Other ingredients] In addition to the above-mentioned components, the present invention may contain other additives used in a fried food base sauce modifier, such as thickening polysaccharides, preservatives, pH adjusters, colorants, flavors, and emulsifiers, to the extent that they do not impair the effects of the present invention.

[0027] [Manufacturing of a sauce modifier for fried foods] The method for producing the intermediate sauce modifier for fried foods of the present invention is not particularly limited. For example, κ-carrageenan, ι-carrageenan, (B) starch, and an emulsifier can be added to water at 10°C to 50°C, and heated to 60°C to 80°C while stirring with a propeller at 200 rpm to 600 rpm to dissolve them. Then, (C) oil heated to 60°C to 80°C can be added, homogenized in a homogenizer (at a pressure of about 20 MPa), and cooled to 2°C to 10°C to produce the desired intermediate sauce modifier for fried foods.

[0028] The viscosity of the pre-ferment sauce modifier for fried foods of the present invention is preferably 9,000 to 16,000 mPa·s at 60°C. More preferably, the viscosity is 11,000 to 14,000 mPa·s. When the viscosity of the pre-ferment sauce modifier for fried foods is within this range, the uniformity with dairy products is high.

[0029] [Dough starter sauce for fried foods] The fried food starter sauce of the present invention comprises a fried food starter sauce modifier and a dairy product, and is in liquid or paste form. Examples of dairy products include cheese, butter, and cream, with cheese being preferred. The moisture content of the dairy product is preferably 40-60% by mass.

[0030] The starter sauce for fried foods contains 10% to 65% by mass of a starter sauce modifier and 35% to 90% by mass of dairy products. Preferably, the starter sauce modifier is 20% to 50% by mass, and the dairy products are 50% to 80% by mass. If the amount of starter sauce modifier in the starter sauce for fried foods is more than 65% by mass, the viscosity of the starter sauce for fried foods decreases, reducing its effectiveness in preventing bursting during frying. If the amount of starter sauce modifier in the starter sauce for fried foods is less than 10% by mass, the viscosity of the starter sauce for fried foods increases, reducing the smoothness of the starter sauce after frying.

[0031] [cheese] The pre-ferment sauce for fried foods of the present invention preferably uses cheese as a dairy product. Cheese is made from milk of cows, sheep, goats, etc., as the main ingredient, and is produced by processing such as coagulation and fermentation, and is broadly classified into natural cheese and processed cheese. In the pre-ferment sauce for fried foods of the present invention, one type of cheese from natural cheese and processed cheese may be used, or two types may be used as desired. Examples of cheese include Camembert cheese, cream cheese, mascarpone cheese, mozzarella cheese, blue cheese, and ricotta cheese. Preferably, Camembert cheese, cream cheese, mascarpone cheese, and mozzarella cheese are used. Preferably, the moisture content of the cheese is 40 to 60% by mass. If the moisture content is within this range, the uniformity with the pre-ferment sauce modifier for fried foods will be high, resulting in a pre-ferment sauce for fried foods that has fewer grains and a smoother texture.

[0032] [Other ingredients] In addition to dairy products, the fried food starter sauce of the present invention may contain other additives used in fried food starter sauces, such as thickening polysaccharides, preservatives, pH adjusters, colorants, flavors, and emulsifiers, to the extent that they do not impair the effects of the present invention.

[0033] [Manufacturing of starter sauces for fried foods] The method for producing the starter sauce for fried foods is not particularly limited. For example, the starter sauce for fried foods can be produced by stirring the starter sauce modifier for fried foods of the present invention with dairy products heated at 60°C to 80°C with a propeller at 200 rpm to 600 rpm. The viscosity of the starter sauce modifier for fried foods of the present invention is preferably 9000 to 16000 mPa·s at 60°C. More preferably, the viscosity is 11000 to 14000 mPa·s. When the viscosity of the starter sauce modifier for fried foods is within this range, a starter sauce for fried foods with a smooth texture can be produced.

[0034] [Fried foods] The fried food of the present invention is a fried product manufactured by coating a base containing a base sauce for fried food with a frying batter and frying it in oil at 150-190°C in an amount sufficient to immerse the entire fried food. The base refers to the base sauce for fried food and the entire ingredients for fried food of the present invention. The base may consist of only the base sauce for fried food of the present invention, or it may be the base sauce placed on top of the ingredients or incorporated into the ingredients. Examples of fried foods include those with a base coated with frying batter and then breadcrumbs on the outside, such as croquettes, tonkatsu, and menchikatsu, and those with frying batter as the outermost layer, such as karaage, nuggets, and fritters. For fried foods with breadcrumbs as the outermost layer, the base is coated with frying batter, then breadcrumbs are applied, and then it is fried. For fried foods with frying batter as the outermost layer, the base is coated with frying batter and then it is fried.

[0035] The fried food of the present invention is not particularly limited to fried food containing a filling sauce, and includes fried items such as minced meat cutlets, croquettes, cream croquettes, chicken nuggets, and meatballs.

[0036] [Method for manufacturing fried foods] The method for producing fried food according to the present invention is not particularly limited, and the fried food contains a fried food starter sauce modifier in the starter, and can be produced using a frying batter, with the outermost layer being breadcrumbs or frying batter. For the outermost layer being breadcrumbs, the prepared fried food can be produced by shaping 10 to 200 g of the prepared fried food starter sauce into a spherical, circular, or cylindrical shape, dipping it in batter, coating it with breadcrumbs, and frying it at a temperature of 150 to 190°C. For the outermost layer being frying batter, the prepared fried food can be produced by shaping 5 to 200 g of the prepared fried food starter sauce into a spherical, circular, or cylindrical shape, coating it with batter, and frying it at a temperature of 150 to 190°C. [Examples]

[0037] The present invention will be described in more detail below with reference to examples of the present invention. The amounts of ingredients in the examples are based on mass.

[0038] [Manufacturing of a sauce modifier for fried foods] (Example 1-1) The intermediate sauce modifier for fried foods of the present invention was manufactured using the formulation shown in Table 1 by the following method. Specifically, 3g of κ-carrageenan "Carrageenan CSK-1(F)" (manufactured by San-Ei Gen F.F.I. Co., Ltd.), 2.3g of ι-carrageenan "Carrageenan CSI-1(F)" (manufactured by San-Ei Gen F.F.I. Co., Ltd.), 70g of acid-treated starch "Erian GEL100" (manufactured by Matsutani Chemical Industry Co., Ltd.), and 15g of emulsifier "SY Glister MS-5S" (manufactured by Sakamoto Pharmaceutical Industry Co., Ltd.) were added to 609.7g of water at 20°C, and heated to 70°C while stirring with a propeller until dissolved. Then, 300g of rapeseed oil "Rapeseed White Pressed Oil" (manufactured by J-Oil Mills Co., Ltd.), which had been heated to 70°C, was added and heated and mixed. Subsequently, the mixture was homogenized in a homogenizer (at a pressure of 20 MPa) while maintaining a temperature of 70°C, and then stored at 2°C to 5°C for 24 hours to produce the intermediate sauce modifier for fried foods of Example 1-1.

[0039] (Examples 1-2 to 1-12 and Comparative Examples 1-1 to 1-4) Following the example in Example 1-1, the intermediate sauce modifiers for fried foods for Examples 1-2 to 1-12 and Comparative Examples 1-1 to 1-4 were manufactured using the formulations shown in Table 1.

[0040] [Manufacturing of starter sauces for fried foods] (Example 2-1: Batter sauce for fried foods) Using the formulations shown in Table 2, a starter sauce for fried foods was prepared by the following method. Specifically, 300g of the starter sauce modifier for fried foods from Example 1-1 was heated to 70°C, 700g of mozzarella cheese "Mozzarella Melting Cheese" (manufactured by Rokko Butter Co., Ltd., moisture content 52.2%) heated to 70°C was added, and the mixture was stirred at 200 rpm with a propeller to produce the starter sauce for fried foods from Example 2-1. The obtained starter sauce for fried foods was allowed to cool naturally to room temperature (20°C). The moisture content in the cheese was measured in accordance with the heat drying method (Ministry of Health, Labour and Welfare Notification No. 13, April 26, 1999, regarding analytical methods for nutritional components, etc., in the nutrition labeling standards).

[0041] (Examples 2-2 to 2-14 and Comparative Examples 2-1 to 2-4) Following the formula for the fried food starter sauce of Example 2-1, fried food starter sauces for Examples 2-2 to 2-14 and Comparative Examples 2-1 to 2-4 were prepared using the formulations shown in Table 2.

[0042] The manufactured starter sauce for fried foods was evaluated for its uniformity with the cheese, the presence or absence of particles in the starter sauce, and its viscosity.

[0043] (Uniformity of the pre-ferment sauce modifier for fried foods with dairy products (cheese)) The prepared starter sauce for fried foods was visually inspected, and the uniformity between the starter sauce and dairy products (cheese) at 70°C was evaluated. The evaluation is represented by × to ○ as shown below, and the results are listed at the bottom of Table 2. ○: The dairy product (cheese) and the pre-ferment sauce modifier for fried foods did not separate and remained in a uniform state. △: Some of the pre-ferment sauce modifier and dairy products (cheese) for fried foods have separated. ×: The starter sauce modifier for fried foods and the dairy product (cheese) are completely separated.

[0044] (Presence or absence of grains in the starter sauce for fried foods) For each prepared starter sauce for fried foods, 100g was heated to 60°C, passed through a 2mm mesh sieve, and the granules remaining in the sieve were removed and weighed to calculate the weight of the granules relative to the total amount of starter sauce for fried foods. The result was expressed using the symbols × to ◎ shown below, and the result is recorded at the bottom of Table 2. ◎: The particle count is 0% by mass (no particles can be visually confirmed). ○: The particle content is 0% or more and less than 10% by mass (there are particles that can be visually confirmed). △: The grains make up 10% or more by mass but less than 80% by mass. ×: The grains make up 80% or more by mass.

[0045] (Viscosity of starter sauce for fried foods) 200g of starter sauce for fried foods was kept warm in a constant temperature bath at 60°C for 1 hour, and its viscosity was measured using a Type B viscometer "TV-200B Viscometer" (Toki Sangyo Co., Ltd.). The viscosity was evaluated using the symbols × to ◎ shown below, and the results are listed at the bottom of Table 2. ◎: Between 11,000 and less than 14,000 mPa·s. ○: 9000 mPa·s or more and less than 11000 mPa·s, and 14000 mPa·s or more and less than 16000 mPa·s. △: 7000 mPa·s or more but less than 9000 mPa·s, and 16000 mPa·s or more but less than 18000 mPa·s. ×: Less than 7000 mPa·s, and 18000 mPa·s or more.

[0046] [Fried foods containing a batter sauce for fried foods] The batter was prepared using the following method with the formulation shown in Table 3. Specifically, 40g of cake flour "Nisshin Flower" (manufactured by Nisshin Flour Milling Co., Ltd.), 59.6g of water, and 0.4g of the thickener "Bistop D-20" (manufactured by San-Ei Gen F.F.I. Co., Ltd.) were mixed with a propeller at 400 rpm. The resulting batter was used for frying.

[0047] (Example 3-1) 40g of ground chicken was minced in a mixer to produce a circular patty. 10g of the fried food starter sauce from Example 2-1 was placed on top of the 40g of minced chicken to produce a starter. The prepared starter was coated with batter, then breadcrumbs, and fried at 180°C for 4 minutes to obtain the fried food from Example 3-1.

[0048] (Examples 3-2 to 3-14 and Comparative Examples 3-1 to 3-4) Examples 3-2 to 3-14 and Comparative Examples 3-1 to 3-4 were manufactured using the formulations shown in Table 4, in accordance with the fried food containing the intermediate sauce for fried foods in Example 3-1.

[0049] (Examples 3-15) 50g of the starter sauce for fried foods from Example 2-1 was coated with batter, then breadcrumbs, and fried at 180°C for 4 minutes to obtain the fried food from Example 3-15.

[0050] For fried foods, the number of bursts and the texture of the sauce inside after frying were evaluated as follows.

[0051] (Number of bursts) Ten fried food items were prepared, and those from which the batter containing the fried food seasoning leaked out were counted as having burst. The number of burst items is listed at the bottom of Table 4.

[0052] (Texture of the sauce after frying) The texture of the sauce in the fried food was sensory evaluated by directly tasting the fried food after it had been stored at 60°C for 1 hour in a hot vending machine "ED-6" (manufactured by Eishin Electric Co., Ltd.) following the frying process. The evaluation was conducted by five panelists, who rated the smoothness of the sauce on a 3-point scale as shown below, and calculated the average value from the five panelists. The average value is represented by × to ◎ below, and the results are listed at the bottom of Table 4. 3: The sauce is smooth, without any stickiness or lumps. 2: The sauce is viscous but smooth and free of grains. Or the sauce is not viscous but has grains. 1: The sauce is sticky and lumpy, and not smooth. <Average score> ◎: 2.5 or higher ○: 1.5 or higher, but less than 2.5. △: 1 or greater, but less than 1.5. ×: Cannot be evaluated due to numerous ruptures.

[0053] [Table 1]

[0054] [Table 2]

[0055] [Table 3]

[0056] [Table 4]

[0057] The details of the ingredients abbreviated in the table are as follows: • κ-Carrageenan: "Carrageenan CSK-1(F)" (manufactured by San-Ei Gen F.F.I. Co., Ltd.) • ι-Carrageenan: "Carrageenan CSI-1(F)" (manufactured by San-Ei Gen F.F.I. Co., Ltd.) • Acid-treated starch: "Elian GEL100" (manufactured by Matsutani Chemical Industry Co., Ltd.) • Starch: "Nisshoku Corn Starch Y" (manufactured by Nippon Shokuhin Kako Co., Ltd.) • Rapeseed oil: "Rapeseed oil" (manufactured by J-Oil Mills Co., Ltd.) • Emulsifier: "SY Glister MS-5S" (manufactured by Sakamoto Pharmaceutical Co., Ltd.) • Cheese: Shredded mozzarella cheese, "Melting Mozzarella Cheese" (manufactured by Rokko Butter Co., Ltd.) • Cake flour: "Nisshin Flower" (manufactured by Nisshin Flour Milling Co., Ltd.) • Thickening agent: "Bistop D-20" (manufactured by San-Ei Gen F.F.I. Co., Ltd.)

[0058] As is clear from the fried food starter sauces of Examples 2-1 to 2-14 in Table 2, by using the fried food starter sauce modifier of the present invention, a fried food starter sauce was obtained that had high uniformity with dairy products (cheese), had less than 10% by mass of particles, and had a viscosity of 9000 to 16000 mPa·s at 60°C.

[0059] In contrast, the results were not favorable in Comparative Examples 2-1 to 2-4 in Table 2. Specifically, in Comparative Example 2-1, the starter sauce for fried foods lacked κ-carrageenan in the starter sauce modifier, resulting in low uniformity with dairy products (cheese), remaining granules, and high viscosity. In Comparative Example 2-2, the starter sauce for fried foods lacked ι-carrageenan in the starter sauce modifier, resulting in low uniformity with dairy products (cheese), remaining granules, and low viscosity. In Comparative Example 2-3, the starter sauce for fried foods lacked starch in the starter sauce modifier, resulting in low uniformity with dairy products (cheese), remaining granules, and low viscosity. In Comparative Example 2-4, the starter sauce for fried foods lacked oil and fat, resulting in low uniformity with dairy products (cheese), remaining granules, and high viscosity.

[0060] As is evident from the fried foods containing the intermediate sauce for fried foods in Examples 3-1 to 3-15 of Table 4, using the intermediate sauce modifier for fried foods according to the present invention resulted in a number of burst fried foods of 2 or less and a smooth texture.

[0061] In contrast, the fried foods in Comparative Examples 3-1 to 3-4 in Table 4 did not yield satisfactory results. Specifically, in the fried food of Comparative Example 3-1, because the intermediate sauce modifier for fried foods did not contain κ-carrageenan, there was a lot of bursting of the fried food, and the smoothness of the intermediate sauce after frying was also low. In the fried food of Comparative Example 3-2, because the intermediate sauce modifier for fried foods did not contain ι-carrageenan, there was a lot of bursting of the fried food, and the smoothness of the intermediate sauce after frying was also low. In the fried food of Comparative Example 3-3, because the intermediate sauce modifier for fried foods did not contain starch, there was a lot of bursting of the fried food, and the smoothness of the intermediate sauce after frying was also low. In the fried food of Comparative Example 3-4, because the intermediate sauce for fried foods did not contain oil or fat, the smoothness of the intermediate sauce after frying was also low.

Claims

1. (A) contains carrageenan, (B) starch, and (C) oil and fat. (A) The carrageenan is κ-carrageenan and ι-carrageenan, and the mass ratio of ι-carrageenan to κ-carrageenan (ι-carrageenan / κ-carrageenan) is 0.5 to 1. A sauce modifier for fried foods, comprising (A) 0.1 to 1% by mass of carrageenan, (B) 0.5 to 20% by mass of starch, and (C) 10 to 50% by mass of oil and fat.

2. The additive contains the intermediate sauce modifier for fried foods described in claim 1, and dairy products. A starter sauce for fried foods, comprising 10 to 65% by mass of the modifier and 35 to 90% by mass of dairy products.

3. A fried food containing the intermediate sauce for fried foods described in claim 2.

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