Oil absorption inhibitor and oil absorption inhibition method

Abstract

The present invention provides an oil absorption inhibitor and a method for inhibiting oil absorption in food substrates that are prone to oiling. [Solution] The oil absorption inhibitor of the present invention is characterized by containing a polyhydric alcohol. The oil absorption inhibitory method of the present invention is characterized by frying a food substrate using a polyhydric alcohol.

Description

[Technical Field]

[0001] The present invention relates to an oil absorption inhibitor and an oil absorption suppression method. [Background Art]

[0002] Fried confectioneries such as donuts, fried breads, and plain fried, deep-fried, and tempura dishes of meat, seafood and the like are produced by frying with cooking oil.

[0003] Food bases to be fried, such as doughs for fried confectioneries and fried breads, and materials and ingredients such as meat and seafood, contain moisture not only on the surface but also in the interior. Therefore, when fried under heating, moisture evaporates and cooking oil is replaced, whereby cooking oil is absorbed into the interior. Although it depends on the food base and frying conditions, the oil absorption amount is, for example, from several percent to 10% or more, or even 20% or more. Accordingly, fried foods are also characterized by their oily texture and flavor.

[0004] On the other hand, out of consideration for health aspects such as calorie intake, there is also a tendency to avoid fried foods with a high oil content, and as a response to such demands, reducing the oil absorption amount has been an issue.

[0005] In order to solve this problem, there have been proposed a technique using pectin and vital gluten (Patent Document 1), or pectin and glucose oxidase (Patent Document 2) in donut dough, and a technique using a mixture of glycerin saturated fatty acid ester and polyglycerin saturated fatty acid ester in dough for fried foods such as potato chips (Patent Document 3). [Prior Art Documents] [Patent Documents]

[0006] [Patent Document 1] Japanese Unexamined Patent Publication No. 2002-125579 [Patent Document 2] Japanese Unexamined Patent Publication No. 2005-58082 [Patent Document 3] Japanese Patent Publication No. 2016-174569 [Overview of the project] [Problems that the invention aims to solve]

[0007] However, the technologies described in Patent Documents 1 and 2 have the problem that the oil absorption-inhibiting components may also affect the texture, and in Patent Document 3, the oil absorption-inhibiting component is an emulsifier, which means that it cannot be used for emulsifier-free products.

[0008] This invention has been made in view of the above circumstances, and aims to provide an oil absorption inhibitor and an oil absorption inhibitor method for suppressing oil absorption of food substrates that are fried in oil. [Means for solving the problem]

[0009] To solve the above problems, the inventors diligently conducted research and found that using polyhydric alcohols suppresses oil absorption by food substrates during frying, thus completing the present invention. It is believed that when frying food substrates, polyhydric alcohols, due to their water-retaining properties, suppress the replacement of cooking oil by evaporation from within the food substrate.

[0010] In other words, the oil absorption inhibitor of the present invention is characterized by containing a polyhydric alcohol. The present invention's method for suppressing oil absorption is characterized by oiling a food substrate using a polyhydric alcohol. [Effects of the Invention]

[0011] According to the present invention, it is possible to suppress oil absorption by food substrates that are fried in oil. Furthermore, while being excellent in suppressing oil absorption, it has little impact on texture and allows for greater flexibility in the use of emulsifiers or a reduction in their use. [Modes for carrying out the invention]

[0012] Specific embodiments of the present invention will be described below. (Oil absorption inhibitor) The oil absorption inhibitor of the present invention contains a polyhydric alcohol.

[0013] The polyhydric alcohol is not particularly limited, but for example, dihydric alcohols, trihydric alcohols, sugar alcohols, etc., can be used.

[0014] Dihydric alcohols are not particularly limited, but examples include ethylene glycol and propylene glycol, and trihydric alcohols are not particularly limited, but examples include glycerin. Sugar alcohols are not particularly limited, but examples include sorbitol, inositol, glucosyltrehalose, xylitol, erythritol, mannitol, lactitol, oligosaccharide alcohols, maltitol, reduced palatinose, reduced starch syrup, and reduced starch hydrolysate. These may be used individually or in combination of two or more. Among these, glycerin, propylene glycol, and sorbitol are preferred, with glycerin being more preferred, from the viewpoint of further improving oil absorption suppression during frying based on water retention.

[0015] The polyhydric alcohol content in the oil absorption inhibitor of the present invention is not particularly limited, but for example, it is 5% by mass or more and 100% by mass or less based on the total mass of the oil absorption inhibitor. From the viewpoint of further suppressing oil absorption of food substrates during frying, the content is preferably 5% by mass or more, more preferably 10% by mass or more, even more preferably 30% by mass or more, particularly preferably 50% by mass or more, and most preferably 60% by mass or more. Furthermore, from the viewpoint of further improving the texture and appearance of fried food, it is preferably 90% by mass or less, more preferably 80% by mass or less, and even more preferably 70% by mass or less.

[0016] The oil absorption inhibitor of the present invention preferably contains oils and fats. The inclusion of oils and fats suppresses discoloration of fried foods, thereby improving their appearance.

[0017] The oils and fats used are not particularly limited, but examples include vegetable oils such as coconut oil, palm kernel oil, palm oil, rapeseed oil, high-oleic rapeseed oil, soybean oil, cottonseed oil, corn oil, sunflower oil, rice oil, safflower oil, olive oil, sesame oil, shea butter, sal fat, mango oil, illipe fat, and cocoa butter; animal oils such as lard, beef tallow, milk fat, and fish oil; fractionated oils of these; and processed oils (those that have undergone one or more treatments, such as hardening and transesterification). These may be used individually or in combination of two or more.

[0018] The main component of these fats and oils is triglycerides, which have a structure in which three fatty acid molecules are ester-bonded to one glycerol molecule at positions 1, 2, and 3. The fatty acids that make up edible fats and oils are saturated fatty acids and unsaturated fatty acids. Among the fatty acids that make up edible fats and oils, saturated fatty acids include butyric acid (4), caproic acid (6), caprylic acid (8), capric acid (10), lauric acid (12), myristic acid (14), palmitic acid (16), stearic acid (18), arachidic acid (20), behenic acid (22), lignoceric acid (24), etc. The numerical values ​​above represent the number of carbon atoms in the fatty acid. Examples of unsaturated fatty acids include myristoleic acid (14:1), palmitoleic acid (16:1), hyaragonic acid (16:3), oleic acid (18:1), linoleic acid (18:2), linolenic acid (18:3), eicosenoic acid (20:1), erucic acid (22:1), and seracolleic acid (24:1). The numbers in parentheses indicate the number of carbon atoms in the fatty acid on the left and the number of double bonds on the right.

[0019] From the perspective of reducing the amount of trans fatty acids, which are said to increase the risk of arteriosclerosis and are a cause for concern regarding their impact on health, the oil absorption inhibitor of the present invention preferably contains trans fatty acids in a quantity of 0.1 to 3% by mass relative to the total mass of constituent fatty acids of the oil.

[0020] The content of trans fatty acids in fats and oils is measured by gas chromatography in accordance with "2.4.4.3-2013 Trans Fatty Acid Content (Capillary Gas Chromatography Method)" of the Standard Method for the Analysis of Fats and Oils (published by The Japan Oil Chemists' Society). The content of trans fatty acids can be calculated from the area ratio relative to an internal standard substance (heptadecanoic acid) with a known addition amount.

[0021] When the oil absorption inhibitor of the present invention contains fats and oils, an oil absorption suppression effect during frying of a food base material can be obtained as long as the polyhydric alcohol is dispersed in the fats and oils or the fats and oils are dispersed in the polyhydric alcohol. However, from the viewpoints of dispersibility when added to a food base material such as dough and the influence on the flavor and appearance of the final product, an emulsion is preferable. Examples of the emulsion include water-in-oil type fat and oil compositions, polyhydric alcohol-in-oil type fat and oil compositions, oil-in-water type fat and oil compositions, and oil-in-polyhydric alcohol type fat and oil compositions.

[0022] A water-in-oil type fat and oil composition is obtained by mixing an aqueous phase containing a polyhydric alcohol and water with an oil phase containing fats and oils, and dispersing the aqueous phase in the oil phase. A polyhydric alcohol-in-oil type fat and oil composition is obtained by mixing a polyhydric alcohol phase containing a polyhydric alcohol with an oil phase containing fats and oils, and dispersing the polyhydric alcohol phase in the oil phase. An oil-in-water type fat and oil composition is obtained by mixing an aqueous phase containing a polyhydric alcohol and water with an oil phase containing fats and oils, and dispersing the oil phase in the aqueous phase. An oil-in-polyhydric alcohol type fat and oil composition is obtained by mixing a polyhydric alcohol phase containing a polyhydric alcohol with an oil phase containing fats and oils, and dispersing the oil phase in the polyhydric alcohol phase. From the viewpoint of the stability of the emulsion, an emulsifier may be blended into these. Among these, polyhydric alcohol-in-oil type fat and oil compositions are preferable because they improve the texture and appearance of the food to which they are added.

[0023] The emulsifier to be blended into a water-in-oil type oil / fat composition, a polyhydric alcohol-in-oil type oil / fat composition, an oil-in-water type oil / fat composition, and an oil-in-polyhydric alcohol type oil / fat composition is not particularly limited, and examples thereof include sorbitan fatty acid esters, lecithin, glycerin fatty acid esters (monoglycerin fatty acid esters, diglycerin fatty acid esters, polyglycerin fatty acid esters, organic acid glycerin fatty acid esters), sucrose fatty acid esters, polyglycerin condensed ricinoleic acid esters, propylene glycol fatty acid esters, calcium stearoyl lactate, sodium stearoyl lactate, polyoxyethylene sorbitan fatty acid esters, and the like.

[0024] When the oil absorption inhibitor of the present invention is a water-in-oil type oil / fat composition, a polyhydric alcohol-in-oil type oil / fat composition, an oil-in-water type oil / fat composition, or an oil-in-polyhydric alcohol type oil / fat composition, it can be obtained by appropriately heating and mixing an aqueous phase or a polyhydric alcohol phase and an oil phase. Further, when the oil absorption inhibitor of the present invention is a plastic fat / oil, for example, an aqueous phase or a polyhydric alcohol and an oil phase can be mixed, followed by quenching and kneading using a cooling mixer such as a combinator, a perfector, a votator, a nexus, a polaron, or a ronotor. After quenching and kneading with a cooling mixer, aging (tempering) may be performed as necessary.

[0025] In addition to the components described above, the oil absorption inhibitor of the present invention may also contain other components, such as conventionally known components, as long as they do not impair the effects of the present invention. Examples of other components include proteins, carbohydrates other than polyhydric alcohols, salts, acidulants, pH adjusters, antioxidants, spices, coloring agents, flavorings, emulsifiers, etc. Examples of proteins include plant proteins such as milk protein, soy protein, pea protein, and wheat protein. Examples of carbohydrates other than polyhydric alcohols include monosaccharides (glucose, fructose, galactose, mannose, etc.), disaccharides (lactose, sucrose, maltose, trehalose, etc.), oligosaccharides, starch, starch hydrolysates, and polysaccharides. Examples of antioxidants include L-ascorbic acid, L-ascorbic acid derivatives, tocopherol, tocotrienol, lignan, ubiquinones, xanthines, oryzanol, plant sterols, catechins, polyphenols, and tea extracts. Spices include capsaicin, anethole, eugenol, cineole, and gingerol. Coloring agents include carotene, annatto, and astaxanthin. Flavorings include butter flavor and milk flavor. Emulsifiers include sorbitan fatty acid esters, polyglycerin fatty acid esters, lecithin, monoglycerin fatty acid esters, diglycerin fatty acid esters, organic acid glycerin fatty acid esters, sucrose fatty acid esters, propylene glycol fatty acid esters, calcium stearoyl lactylate, sodium stearoyl lactylate, and polyoxyethylene sorbitan fatty acid esters.

[0026] The oil absorption inhibitor of the present invention is used on food substrates to suppress oil absorption into the food substrate when it is fried. The method of application to the food substrate is not particularly limited, but examples include addition to the food substrate, contact, or penetration.

[0027] Polyhydric alcohols can suppress oil absorption by reducing water evaporation during frying and displacing the cooking oil. They can also suppress oil absorption by repelling oil due to water retention.

[0028] The moisture content of the food base material is not particularly limited, but from the viewpoint of better exhibiting the oil absorption inhibitory effect of the oil absorption inhibitor of the present invention, a food base material with a high moisture content is preferred. The moisture content of the food base material is preferably 10% by mass or more, more preferably 20% by mass or more, and even more preferably 30% by mass or more, based on the total mass of the food base material.

[0029] Food base materials are not particularly limited, but examples include dough, ingredients, and fillings.

[0030] The dough is not particularly limited, but examples include dough mainly made from grain flour. Examples of dough mainly made from grain flour include dough for fried sweets, fried bread, and fried noodles. Examples of fried sweets and fried bread include donuts, fried pies, fried Japanese sweets, snack foods, and french fries. Examples of donuts include yeast donuts, cake donuts, and crullers. Examples of fried noodles include fried noodles. Among these, fried sweets and fried bread are preferred, and donuts are more preferred.

[0031] The ingredients and fillings are not particularly limited, but examples include meat, seafood, vegetables, dairy products, minced or mashed foods, and other processed foods. Examples of minced or mashed foods include croquettes, minced meat cutlets, fillings for fried shumai, and fillings for fried dumplings.

[0032] The food base material is deep-fried to produce deep-fried foods such as fried products, deep-fried foods, karaage (Japanese fried chicken), and tempura. The food base material may also be deep-fried after a batter or coating is applied to its surface. Deep-frying is carried out using heated edible oil as the heat transfer medium. The deep-frying temperature is not particularly limited, but is preferably 120 to 200°C, and more preferably 150 to 200°C.

[0033] Among the food base materials, the dough is used by kneading in the oil absorption inhibitor of the present invention. The kneading can be done by kneading in the form of a polyhydric alcohol alone, a water-in-oil oil composition, a polyhydric alcohol-type oil composition, an oil-in-water oil composition, or an oil-in-polyhydric alcohol-type oil composition.

[0034] Any dough primarily composed of grain flour can be used. The grain flour is not particularly limited as long as it is one that is normally used in dough for fried foods, but examples include wheat flour (strong flour, medium flour, weak flour, etc.), barley flour, rice flour, buckwheat flour, soybean flour, mixed grains (millet, barnyard millet, amaranth, etc.), potato flour, etc.

[0035] The dough for deep-fried foods may contain any ingredients, including those typically used in such doughs. Specifically, examples include water, dairy products, protein, carbohydrates (such as sucrose), fats and oils (such as butter and margarine), eggs (such as egg whites), egg products, salts, emulsifiers, emulsifying foaming agents, yeast, yeast food, cocoa mass, cocoa powder, almond flour, almond powder, chocolate, coconut (such as coconut powder, coconut fiber, and coconut milk), caramel powder, coffee, teas (such as black tea and matcha), vegetables, fruits, fruit juices, jams, fruit sauces, meats, seafood, beans, kinako (roasted soybean flour), tofu, soy milk, soy protein, leavening agents (such as baking powder), sweeteners, seasonings, spices, colorings, flavors, enzymes, etc. The types and amounts of such ingredients can be appropriately determined depending on the type of deep-fried food and the purpose of their inclusion.

[0036] The amount of the oil absorption inhibitor of the present invention added to the dough of deep-fried foods (i.e., the amount kneaded into the dough) is not particularly limited, but from the viewpoint of suppressing oil absorption of the dough during deep-frying, it is preferably 1 part by mass or more, more preferably 3 parts by mass or more, and even more preferably 5 parts by mass or more, per 100 parts by mass of grain flour. Furthermore, from the viewpoint of the texture, flavor, and suppression of discoloration of deep-fried foods, it is preferably 15 parts by mass or less, more preferably 10 parts by mass or less, and even more preferably 5 parts by mass or less, per 100 parts by mass of grain flour.

[0037] The moisture content of the dough is not particularly limited, but is preferably 20 parts by mass or more, more preferably 30 parts by mass or more, and even more preferably 40 parts by mass or more, per 100 parts by mass of cereal flour. Furthermore, it is preferably 80% by mass or less, more preferably 70% by mass or less, and even more preferably 60% by mass or less.

[0038] The dough can be prepared using any conditions and methods, including those conventionally known. For example, in the case of yeast donuts, the process may include kneading, first fermentation, dividing, shaping, and second fermentation (proofing).

[0039] Among the food base materials, the ingredients and components are used by kneading, contacting, or impregnating them with the oil absorption inhibitor of the present invention. Kneading, contact, and impregnation can be carried out using the oil absorption inhibitor of the present invention in the form of a polyhydric alcohol alone, a liquid containing a polyhydric alcohol and water, etc. The methods of contact and impregnation are not particularly limited, but examples include immersion, coating, and mixing.

[0040] Oil absorption by food substrates during frying is promoted by the displacement of cooking oil due to the evaporation of water. Among food substrates, ingredients and components in particular have a high water content, and food substrates with a high water content absorb cooking oil more easily. In deep-frying, karaage, tempura, etc., the amount of oil absorbed can be, for example, 3 to 10% by mass, and even exceed 20% by mass. From this viewpoint, when the oil absorption inhibitor of the present invention is used for contact and penetration, it is preferable that the water content is low. The water content is preferably 50% by mass or less, more preferably 40% by mass or less, and even more preferably 30% by mass or less, relative to the total mass of the oil absorption inhibitor.

[0041] On the other hand, from the viewpoint of reducing viscosity to promote penetration into food substrates, or dissolving polyhydric alcohols that are solid at room temperature, such as sugar alcohols, into liquids, it is preferable that the oil absorption inhibitor of the present invention contains water when used for contact and penetration. From this viewpoint, when water is incorporated, the water content is preferably 5% by mass or more, more preferably 10% by mass or less, and even more preferably 20% by mass or more, based on the total mass of the oil absorption inhibitor.

[0042] Among polyhydric alcohols, those with a boiling point higher than the frying temperature and that are liquid at or near room temperature (25°C) are considered preferable because they have a low viscosity even with less water used, thus promoting penetration into food substrates. From this viewpoint, dihydric alcohols and trihydric alcohols are preferred as polyhydric alcohols, having low melting points and high boiling points, and glycerin is particularly preferred.

[0043] The amount of the oil absorption inhibitor of the present invention blended with the ingredients (i.e., the amount immersed, coated, mixed, etc.) is not particularly limited, but from the viewpoint of suppressing oil absorption of the dough during deep frying, it is preferable to use 1 part by mass or more, more preferably 3 parts by mass or more, and even more preferably 5 parts by mass or more, per 100 parts by mass of the ingredients. Furthermore, from the viewpoint of the texture and flavor of the deep-fried food, it is preferable to use 10 parts by mass or less, more preferably 8 parts by mass or less, and even more preferably 5 parts by mass or less, per 100 parts by mass of the ingredients.

[0044] (Oil absorption suppression method) In the oil absorption suppression method of the present invention, a polyhydric alcohol is used on a food substrate, and the food substrate is deep-fried. In the oil absorption suppression method of the present invention, the same components and composition as those of the oil absorption inhibitors described above can be used. According to the oil absorption suppression method of the present invention, similar to the oil absorption inhibitors described above, when deep-frying the food substrate, the polyhydric alcohol suppresses the replacement of the cooking oil by evaporation of water from within the food substrate due to heating, thereby suppressing oil absorption by the food substrate. [Examples]

[0045] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples. In the following examples and comparative examples, the oil absorption inhibition and other effects were evaluated using agents 1 to 22 with formulations shown in Tables 1A and 1B. In Tables 1A and 1B, the refined processed oils used were palm oil and transesterified palm kernel oil, and the edible vegetable oil used was rapeseed oil. (Preparation of agents 1-22) Agent 1 consisted of glycerin alone, and Agent 10 consisted of sorbitol alone. The other agents, 2-9 and 11-22, were prepared using the following procedure. 1.Water-in-oil oil and fat composition For agents 4, 6, 13, 15, 20, and 21, emulsifiers were added to each raw oil and fat in the proportions shown in Tables 1A and 1B, and the mixture was heated to 70°C to obtain the oil phase. Polyhydric alcohol and water were heat-sterilized at 85°C to obtain the aqueous phase. The aqueous phase was added to the oil phase and stirred with a propeller agitator to emulsify it into a water-in-oil type mixture. After that, it was rapidly cooled and kneaded with a combinator to obtain a water-in-oil oil and fat composition.

[0046] 2. Oil-based polyhydric alcohol type oil and fat composition For agents 2, 3, 5, 8, 11, 12, 14, and 17, the emulsifier was added to each raw oil in the proportions shown in Tables 1A and 1B, and the temperature was adjusted to 70°C to obtain the oil phase. A polyhydric alcohol, heat-sterilized at 85°C, was added to the oil phase, stirred with a propeller agitator, and then rapidly cooled and kneaded with a combinator to obtain an oil-in-oil polyhydric alcohol type oil composition.

[0047] 3. Oil-in-water fat composition For agents 7, 16, and 22, emulsifiers were added to each raw oil and fat in the proportions shown in Tables 1A and 1B, and the temperature was adjusted to 70°C. For agents 7 and 16, water and polyhydric alcohol were heated and sterilized at 85°C, and for agent 22, water was heated and sterilized at 85°C to obtain the aqueous phase. The oil phase was added to the aqueous phase, stirred with a propeller agitator, and then rapidly cooled and kneaded with a combinator to obtain an oil-in-water oil and fat composition.

[0048] 4. Polyhydric alcohol-based oil-based oil composition For agents 9 and 18, emulsifiers were added to each raw oil and fat in the proportions shown in Tables 1A and 1B, and the temperature was adjusted to 70°C. The oil phase was added to the polyhydric alcohol that had been heat-sterilized at 85°C, stirred with a propeller agitator, and then rapidly cooled and kneaded with a combinator to obtain a polyhydric alcohol-in-oil type oil and fat composition.

[0049] 5. Shortening For agent 19, each raw material oil was heated to 70°C according to the mixing ratio shown in Table 1B, stirred with a propeller agitator, and then rapidly cooled and kneaded with a combinator to obtain shortening.

[0050] The following evaluations were performed using the obtained agents 1-22.

[0051] (Making yeast donuts) Using the above-mentioned ingredients 1-22, yeast donuts were prepared according to the following formula. First, yeast, glucose, water, whole egg, yeast food, emulsion A-100, and strong flour were placed in a mixer bowl and mixed using the hook at low speed for 3 minutes and medium-low speed for 2 minutes. The final dough temperature was 26°C. After that, fermentation was carried out for 2.5 hours at 27°C and 75% humidity. The final temperature of fermentation was 29°C, and after fermentation, a sponge dough was obtained. Then, the ingredients other than the above-mentioned ingredients 1-22 and the sponge dough were mixed at low speed for 3 minutes and medium-high speed for 3 minutes. After that, one of the above-mentioned ingredients 1-22 and fat were added, and the mixture was further mixed at low speed for 2 minutes and medium-low speed for 5 minutes to obtain donut dough. Ingredient 1 was added when mixing with the sponge dough. After that, the dough was allowed to rest for 20 minutes at 27°C and 75% humidity before being divided, passed through a molder, and then molded. After molding, it was proofed for 40 minutes at 36°C and 60% humidity, then fried in 180°C frying oil for 1.5 minutes, flipped over, and fried for another 1.5 minutes.

[0052] <Yeast donut recipe> ·Medium seed combination Strong flour 70 parts by mass Emulsion A-100 0.3 parts by mass Yeast 3.0 parts by mass Yeast food 0.1 parts by mass Glucose 0.3 parts by mass Whole egg 5.0 parts by mass Water 34 parts by mass ·Book combination Strong flour 30 parts by mass Sugar 15 parts by mass Salt 1.5 parts by mass Skim milk powder 2 parts by mass Baking powder 0.5 parts by mass Fats and oils 10 parts by mass 10 parts by mass of any one of Agents 1 to 22 10 parts by mass of water

[0053] In the evaluation of each example and comparative example, yeast donuts prepared in the same manner as described above, except that one of agents 1 to 22 was omitted, were used as the control.

[0054] [Oil absorption control] Thirty donuts were fried in each example and comparative example, with one of the agents 1-22 added, and 30 control donuts were fried without any additive. The amount of frying oil used before frying and after frying the 30 donuts was measured, and the oil absorption reduction (%) was calculated using the following formula. Note that the oil adhering to the tray was excluded from the amount of frying oil used.

[0055] Oil absorption reduction (%) = 100 × [Reduction in frying oil after frying 30 donuts with one of the additives 1-22 added] / [Reduction in frying oil after frying 30 control donuts]

[0056] Based on the obtained percentage reduction in oil absorption, the degree of oil absorption suppression was evaluated according to the following criteria. Evaluation Criteria ◎+: Oil absorption reduction of 20% or more ◎: Oil absorption reduction of 10% or more but less than 20% ○: Oil absorption reduction of 5% or more but less than 10% ×: Oil absorption reduction is less than 5%

[0057] [Colored (Appearance)] Yeast donuts were obtained by frying donut dough to which one of the agents 1 to 22 (which are examples and comparative examples) had been added, and to control donut dough without any of the agents added. The appearance of the yeast donuts after frying was evaluated by comparing the appearance of the yeast donuts to that of the control yeast donut, using the following criteria. Evaluation Criteria ◎: No difference from control ○: Slightly discolored, but not to a problematic degree. △: There are colored areas, and there is a difference from the control.

[0058] The results of the above evaluation are shown in Tables 2A to 2D.

[0059] [Table 1A]

[0060] [Table 1B]

[0061] [Table 2A]

[0062] [Table 2B]

[0063] [Table 2C]

[0064] [Table 2D]

Claims

1. An oil absorption inhibitor containing polyhydric alcohols.

2. The oil absorption inhibitor according to claim 1, further comprising oils and fats.

3. A method for inhibiting oil absorption in food substrates using polyhydric alcohols.

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