Method for Suppressing Coloration of Oil and Fat Composition

Abstract

The present invention provides a method for suppressing coloring of an oil / fat composition for frying by covering a food material to be fried with a starch composition. Specifically, the present invention is the method for suppressing the coloring of the oil / fat composition for frying during the frying of the food material, the method being characterized by applying, to the food material, a coating treatment for covering the food material with a coating material containing a starch composition. The present invention can suppress the coloring of the oil / fat composition for frying and can extend the use life of the oil / fat composition for frying.

Description

Technical Field

[0001] The present invention relates to a method for suppressing the coloring of frying oil compositions.

Background Art

[0002] In frying, coloring of the oil composition is inevitable. It is known that the oil composition progresses in coloring even by heating alone, but when frying food materials, the coloring progresses remarkably.

[0003] The coloring of the oil composition has an adverse effect on the flavor and color of the fried food. Also, from the cost aspect, there is a desire to suppress the coloring of the oil composition and extend its service life.

[0004] Patent Document 1 describes that in order to suppress coloring and heating odor occurring during heating, at least one selected from crude oil and intermediate oils is added to edible oil so that the phosphorus content becomes 0.1 to 10.0 ppm.

[0005] Patent Document 2 describes that by using a dazzling type tempura mix powder containing 20 to 50 parts by mass of gelatinized starch, 20 to 50 parts by mass of corn grits, and 5 to 20 parts by mass of fine breadcrumbs, the frying oil is less likely to become dirty and the yield is improved. Patent Document 3 describes that by incorporating sucralose into the fried food composition, fried foods that do not cause excessive coloring like burning and do not adhere to each other can be obtained.

Prior Art Documents

Patent Documents

[0006]

Patent Document 1

Patent Document 2

Patent Document 3

SUMMARY OF THE INVENTION

PROBLEMS TO BE SOLVED BY THE INVENTION

[0007] However, the coloring suppression method described in Patent Document 1 adjusts the composition of the oil and fat composition.

[0008] Patent Document 2 only describes that the fried type tempura powder is more likely to disperse in the frying oil and stain the frying oil compared to the water-soluble type tempura powder, and there is no description or suggestion about the coloring of the oil and fat composition during frying cooking. Further, Patent Document 3 describes that by containing sucralose in the composition for fried foods, the coloring of the fried foods themselves can be suppressed and the adhesion between fried foods can be prevented, but the coloring of the oil and fat composition used in frying cooking has not been noticed at all, and no description or suggestion about the solution method is given.

[0009] Under such circumstances, in the present invention, there is provided a method for suppressing the coloring of the frying oil and fat composition by wrapping a coating agent containing a starch composition around the food ingredients used for frying cooking.

MEANS FOR SOLVING THE PROBLEMS

[0010] As a result of intensive studies, the present inventors have found that the coloring of the frying oil and fat composition can be suppressed by wrapping a coating agent containing a starch composition around the food ingredients to be fried, and have completed the present invention.

[0011] The present invention is as follows. [1] A method for suppressing the coloring of the frying oil and fat composition when frying food ingredients, characterized by performing a coating treatment of wrapping a coating agent containing a starch composition around the food ingredients. [2] The method according to [1] above, characterized in that the starch composition contains oil-processed starch. [3] The method according to [2] above, characterized in that the oil-processed starch is one or more selected from the group consisting of oil-processed phospho-crosslinked tapioca starch, oil-processed acetylated tapioca starch, and oil-processed acetylated phospho-crosslinked tapioca starch. [4] The method according to any one of [1] to [3] above, characterized in that the coating agent contains 0.7 parts by mass or more and 20 parts by mass or less of the starch composition with respect to 100 parts by mass of the food material. [5] The method according to any one of [1] to [4] above, characterized in that the coating treatment is performed by one or two selected from the group consisting of mixing and dusting.

Advantages of the Invention

[0012] According to the present invention, coloring of the frying oil composition when frying food materials can be suppressed.

Embodiments for Carrying Out the Invention

[0013] Specific embodiments for carrying out the present invention will be described. However, the following description is merely one embodiment of the present invention and does not limit the invention.

[0014] The present invention is a method for suppressing coloring of a frying oil composition when frying food materials (hereinafter, may be simply referred to as "coloring suppression method"), characterized in that a coating treatment is performed to coat the food material with a coating agent containing a starch composition.

[0015] The food ingredients are not particularly limited, and examples include livestock meat, seafood, vegetable proteins, vegetables, and processed products thereof. More specifically, livestock meat, wild animal meat, and edible bird meat such as pork, beef, chicken, goat meat, mutton, horse meat, boar meat, venison, rabbit meat, bear meat, duck meat, pigeon meat, duck meat, quail meat, and turkey meat; fish such as salmon, tilapia, tuna, salmon, bluefin tuna, cod, mackerel, and sardines; shrimp such as sweet shrimp, rock shrimp, and tiger shrimp; crabs such as hairy crab, snow crab, and taraba crab; squids such as red squid, swordtip squid, common squid, Japanese flying squid, firefly squid, and spear squid; octopuses such as common octopus and long-arm octopus; shellfish such as oysters, scallops, abalones, clams, mussels, turban shells, ark clams, and horse mussels; vegetable proteins such as soy protein, pea protein, and wheat protein; vegetables such as onions, potatoes, pumpkins, sweet potatoes, asparagus, and tomatoes, and processed products thereof. One or more selected from the group consisting of these can be used. Preferably, they are livestock meat, vegetable protein, and seafood, and more preferably, chicken, octopus, and oysters.

[0016] The frying oil composition is a heat medium generally used for frying cooking and mainly composed of edible oil. Examples of the edible oil include vegetable oils such as rapeseed oil, corn oil, soybean oil, palm olein, sesame oil, rice bran oil, peanut oil, safflower oil, sunflower oil, cottonseed oil, grape seed oil, macadamia nut oil, hazelnut oil, walnut oil, pumpkin seed oil, camellia oil, tea seed oil, olive oil, rice bran oil, wheat germ oil, palm oil, palm kernel oil, coconut oil, and cocoa butter; animal oils such as beef tallow, lard, chicken fat, milk fat, and fish oil; synthetic oils such as medium-chain fatty acid triglycerides. Further, processed oils obtained by subjecting these oils to one or more treatments selected from hydrogenation, fractionation, and transesterification can be used. These edible oils may be used by mixing one or more of them.

[0017] In addition to the above-mentioned edible oils and fats, the frying oil composition may usually contain additives added to frying oil. For example, silicone, antioxidants, emulsifiers, etc. may be mentioned. The content of the edible oil and fat in the frying oil composition is preferably 80% by mass or more, more preferably 90% by mass or more, still more preferably 95% by mass or more, and particularly preferably 98% by mass or more.

[0018] The coating agent contains at least a starch composition. In addition, water, edible oils and fats, seasonings, emulsifiers, antioxidants, etc. may be contained as long as the effects of the invention are not impaired.

[0019] The starch composition is not particularly limited, but includes raw starch and a starch material obtained by subjecting the raw starch to one or more processing treatments selected from the group consisting of chemical processing, physical processing, and oil processing. The starch material may be used alone or in combination of two or more. More specifically, as the starch material, corn starch, potato starch, tapioca starch, wheat starch, rice starch, sago starch, sweet potato starch, mung bean starch, pea starch, and their modified starches (for example, acetylation; etherification; cross-linking such as phosphoric acid cross-linking and adipic acid cross-linking, alone or in combination), and those obtained by subjecting these raw starches to the above processing treatments may be mentioned. Among them, oil-processed starches obtained by subjecting raw starches to oil processing are preferred, and oil-processed starches obtained by subjecting modified starches to oil processing are more preferred. In particular, it is preferable to use one or two selected from the group consisting of oil-processed tapioca starch and oil-processed corn starch. Tapioca starch and corn starch, which are the raw materials of oil-processed tapioca starch and oil-processed corn starch, may be unmodified starches or modified starches, but modified starches are preferred.

[0020] In addition, the oil-processed starch is preferably oil-processed phosphoric acid cross-linked tapioca starch, oil-processed acetylated tapioca starch, and oil-processed acetylated phosphoric acid cross-linked tapioca starch, and more preferably oil-processed acetylated tapioca starch and oil-processed acetylated phosphoric acid cross-linked tapioca starch.

[0021] The oil-processed starch used in this embodiment refers to a starch material produced through a process that includes adding one or more selected from the group consisting of edible oils and fats and substances related to edible oils and fats to raw starch, followed by mixing and heating operations.

[0022] Examples of the edible oils and fats that are the raw materials for the oil-processed starch include soybean oil, safflower oil such as high-linoleic safflower oil, corn oil, rapeseed oil, perilla oil, linseed oil, sunflower oil, peanut oil, cottonseed oil, olive oil, rice bran oil, palm oil, coconut oil, sesame oil, camellia oil, tea oil, mustard oil, kapok oil, kaya oil, walnut oil, and castor oil. Further, it is more preferable to use an oil and fat having an iodine value of 100 or more as the edible oil and fat, and even more preferable to use an oil and fat having an iodine value of 140 or more. Specific examples of the oil and fat having an iodine value of 140 or more include high-linoleic safflower oil and linseed oil, and high-linoleic safflower oil is more preferable.

[0023] Examples of the substances related to edible oils and fats include monoglycerin fatty acid esters; polyglycerin fatty acid esters; polyglycerin condensed ricinoleic acid esters; organic acid fatty acid esters; sucrose fatty acid esters; sorbitan fatty acid esters; polysorbates; phospholipids, etc. In this embodiment, polyglycerin fatty acid esters are preferable, and diglycerin monooleate is more preferable.

[0024] Here, the blending amount of the edible oil and fat or the substance related to the edible oil and fat during the preparation of the oil-processed starch may be, for example, 0.005 parts by mass or more in total of the edible oil and fat and the substance related to the edible oil and fat with respect to 100 parts by mass of the raw starch, preferably 0.008 parts by mass or more, and more preferably 0.2 parts by mass or more. Also, the blending amount of the edible oil and fat or the substance related to the edible oil and fat with respect to 100 parts by mass of the raw starch is, for example, 2 parts by mass or less in total of the edible oil and fat and the substance related to the edible oil and fat, preferably 1.5 parts by mass or less, and more preferably 0.8 parts by mass or less. In addition, the blending amount of edible oil or a substance related to edible oil during the preparation of oil-processed starch is preferably 0.005 parts by mass or more and 2 parts by mass or less, more preferably 0.008 parts by mass or more and 1.5 parts by mass or less, and still more preferably 0.2 parts by mass or more and 0.8 parts by mass or less in total for 100 parts by mass of raw starch. In the present specification, when a numerical range is indicated, the upper limit value and the lower limit value can be appropriately combined, and the numerical range obtained thereby is also regarded as being disclosed.

[0025] When one or more selected from the group consisting of edible oil and a substance related to edible oil are added to and mixed with raw starch to form a mixture and then heated, the heating temperature is not particularly limited, but usually, the temperature of the mixture is preferably 50°C or higher and 200°C or lower, more preferably 50°C or higher and 150°C or lower, still more preferably 50°C or higher and 100°C or lower, and even more preferably 60°C or higher and 80°C or lower. The heating time is not particularly limited, but usually, it is preferably 1 hour or more and 3 weeks or less, and more preferably 2 hours or more and 2 weeks or less. For example, a method of heating the mixture to 150°C and holding it for 2 to 3 hours for oil processing, a method of heating the mixture to 70°C and holding it for 2 weeks for oil processing, etc. can be adopted.

[0026] The coating agent preferably contains 0.7 parts by mass or more and 20 parts by mass or less of the starch composition, more preferably 1 part by mass or more and 18 parts by mass or less, and still more preferably 1 part by mass or more and 15 parts by mass or less with respect to 100 parts by mass of the food material. By preparing the coating agent so that the mass ratio of the starch composition to the food material is within the above range and applying it to the food material by coating treatment, the effect of suppressing the coloring of the oil composition can be more easily obtained.

[0027] Also, the content of the starch composition in the coating agent is preferably 20% by mass or more, more preferably 25% by mass or more, and even more preferably 30% by mass or more. According to one aspect of the present invention, the content of the starch composition in the coating agent may be, for example, 40% by mass or more, 50% by mass or more, 60% by mass or more, 70% by mass or more, 80% by mass or more, or 90% by mass or more. There is no particular upper limit, but it is 100% by mass or less. The content of the starch composition in the coating agent can be appropriately selected according to the form of the coating agent.

[0028] It is preferable to apply 0.5 parts by mass or more and 20 parts by mass or less, more preferably 1 part by mass or more and 20 parts by mass or less, and even more preferably 1 part by mass or more and 15 parts by mass or less of the coating agent to 100 parts by mass of the food material.

[0029] The form of the coating agent is not particularly limited, but it is preferably in a form that can be coated on the surface of the food material, and preferably in a powder form, a liquid form, or a slurry form.

[0030] The coating treatment may be any means of applying the coating agent so as to cover the surface of the food material. Examples include "kneading", "dusting", "mixing", "tumbling", etc. One or more selected from the group consisting of "kneading", "dusting", and "mixing" are preferable, and one or two selected from the group consisting of "mixing" and "dusting" are more preferable.

[0031] Each coating method will be described in detail. "Kneading" is a method of putting the food material and the coating agent into a container and kneading the food material by hand or a dedicated machine so as to apply the coating agent to the surface of the food material. "Dusting" is a method of dusting a powdery coating agent on a part or the whole of the surface of the food material so as to apply the coating agent to the surface of the food material. "Mixing" is a method in which food ingredients and a coating agent or the like are put into a container and stirred by hand or a dedicated machine to wrap the coating agent around the surface of the food ingredients. "Tumbling" is a method in which food ingredients and a coating agent or the like are enclosed in a container, and the food ingredients are struck by hand or a dedicated machine to wrap the coating agent around the surface of the food. Note that it is not necessary to wrap the coating agent so as to completely cover the surface of the food ingredients. As long as the effects of the present invention can be exhibited, there may be a portion of the surface of the food ingredients that is not covered with the coating agent.

[0032] Frying is a cooking method that uses a relatively large amount of an oil and fat composition as a heating medium. The method of frying is not particularly limited. For example, the food ingredients may be cooked by immersing the food ingredients in an oil and fat composition heated to 140°C or higher and 200°C or lower for a predetermined time. According to frying, for example, fried foods, tempura, deep-fried foods, and breaded fried foods can be obtained.

[0033] According to such a coloring suppression method of the present invention, it is possible to suppress the coloring of the oil and fat composition for frying when the food ingredients are fried. In addition, by wrapping a coating agent containing a specific starch composition around the food ingredients, it is possible to obtain a juicy and tender-fleshed fried food.

Examples

[0034] Examples of the coloring suppression method of the present invention will be described below.

[0035] First, the measurement methods for the color difference, acid value, and viscosity increase rate of the oil and fat composition for frying in the examples will be described.

[0036] [Color difference measurement method] The color difference was measured in accordance with the Standard Oil Analysis Test Method (2.2.1.1 - 2013 Color (Lovibond Method)) established by the Japan Oil Chemists' Society. More specifically, it was measured using a 1-inch cell with a Lovibond colorimeter (PFX990 manufactured by THE TINTOMETER.LTD), and the Y + 10R + 20B value was calculated.

[0037] [Acid Value Measurement Method] The acid value was measured in accordance with the Standard Oil Analysis Test Method (2.3.1 - 2013 Acid Value) established by the Japan Oil Chemists' Society.

[0038] [Viscosity Measurement Method] The viscosity increase rate was obtained by measuring the viscosity at 30 °C, 100 rpm, and 2 min using an E-type viscometer (TV_20, manufactured by Tokimec), and then calculating the comparison value with the viscosity of the new oil.

[0039] Also, the materials of the coating agent and the frying oil composition used in the examples will be described. [Materials of Coating Agent] [Starch] · Oil-processed acetylated tapioca starch: K-1, manufactured by Nippon Shokuhin Kako Co., Ltd. · Oil-processed phosphorous cross-linked tapioca starch: KT-10, manufactured by J-Oil Mills, Inc. · Alpha high amylose corn starch: Jelcol AH-F, manufactured by J-Oil Mills, Inc. · Corn starch: Corn starch Y, manufactured by J-Oil Mills, Inc. · Cake flour: Heart, manufactured by Nisshin Flour Milling Co., Ltd. [Additives] · Sodium octenyl succinate starch: N-Creamer 46, manufactured by NSC Co., Ltd. [Frying Oil Composition] · Rapeseed oil: Sarasa Canola Oil, manufactured by J-Oil Mills, Inc., new oil viscosity 47.0 mPa·s

[0040] The evaluation methods of visual evaluation and sensory evaluation in the examples will be described. [Visual Evaluation] Visual evaluation: Five professional panelists visually evaluated the coloring of the frying oil composition during frying and the degree of generation of fried scraps, and obtained the results after discussion. [Sensory evaluation] For sensory evaluation, five professional panelists ate the fried foods fried at the 45th time, and evaluated the juiciness and tenderness of the meat compared to the control.

[0041] [Example 1] In Example 1, a coating agent was prepared with the formulation shown in Table 1, and chicken thigh meat was coated by mixing, followed by frying. The detailed cooking method will be described below. Table 1 shows the results of the color difference, acid value, viscosity increase rate, visual evaluation of the frying oil composition after frying, and sensory evaluation of the deep-fried products. [Cooking method] (1) Frozen chicken thigh meat was thawed in the refrigerator overnight. (2) The skin of the chicken thigh meat was removed and cut into pieces of 28 - 32 g per piece. (3) 1350 g of chicken thigh meat and 540 g of the pickle liquid described in Table 1 were tumbled in a tumbler (MODEL F-15, manufactured by FLAVOR MAKER). (4) Starch and additives were mixed according to the formulation shown in Table 1 to obtain a coating agent. (5) The chicken thigh meat was taken out of the tumbler, the coating agent from (4) was added, and it was mixed by hand for 3 minutes to perform the coating treatment. At this time, the adhesion amount of the coating agent was an average of 3 parts by mass per 100 parts by mass of the chicken thigh meat. (6) The chicken thigh meat subjected to the coating treatment was dipped into the batter liquid prepared by mixing an equal amount of cold water with tempura powder (Kitchen King Juicy Tempura Powder, manufactured by Dai-sho Co., Ltd.) to adhere the batter liquid. (7) 900 g of the frying oil composition was poured into a 1 L stainless steel pot. When the temperature of the frying oil composition reached 170 °C, 5 pieces of chicken thigh meat were put in and cooked by heating for 5 minutes to obtain deep-fried products. (8) The operation in (7) was performed until 45 pieces were fried.

[0042]

Table 1

[0043] As shown in Table 1, the frying oil compositions of Examples 1-1 and 1-2 in which a coating agent containing oil-processed acetylated tapioca starch or corn starch was wrapped around the food ingredients and fried had a smaller color difference value compared to the frying oil composition of Comparative Example 1-1 that was fried without wrapping the coating agent, and the occurrence of coloring and fried scraps was also suppressed in the visual evaluation. Also, the tempura made from Example 1-1 in which a coating agent containing oil-processed acetylated tapioca starch was wrapped around and fried had a juicy and tender texture compared to the control tempura.

[0044] <Example 2> In Example 2, a coating agent was prepared with the formulation shown in Table 2, and the coating treatment was performed on tako by mixing, followed by frying. The cooking method will be described in detail below. Table 2 shows the results of the color difference, acid value, viscosity increase rate, visual evaluation of the frying oil composition after frying, and the sensory evaluation of the fried tako. [Cooking Method] (1) Frozen tako was thawed in the refrigerator overnight, lightly washed with water to remove slime and dirt. (2) The tako was cut into pieces of 10-15 g per piece. (3) A coating agent was added to 1000 g of tako, and it was mixed by hand for 3 minutes to perform the coating treatment. At this time, the adhesion amount of the coating agent was an average of 2 parts by mass with respect to 100 parts by mass of tako. (4) The tako that had been subjected to the coating treatment was dipped into a batter solution prepared by mixing an equal amount of cold water with tempura powder (「Kitchen King Juicy Tempura Powder」, manufactured by Dai-sho Co., Ltd.) to attach the batter solution. (5) 900 g of the frying oil composition was poured into a 1 L stainless steel pot. When the temperature of the frying oil composition reached 170 °C, 5 pieces of tako were put in and cooked by heating for 3 minutes to obtain fried tako. (6) The operation of (5) was performed until 80 pieces were fried.

[0045]

Table 2

[0046] As shown in Table 2, the frying oil composition of Example 2-1 in which the coating agent containing oil-processed phosphoric acid cross-linked tapioca starch was wrapped around the food material and fried had a smaller color difference value compared to the frying oil composition of Comparative Example 2-1 that was fried without wrapping the coating agent, and the occurrence of coloring and fried scraps was also suppressed in the visual evaluation. In addition, the deep-fried squid of Example 2-1 in which the coating agent containing oil-processed phosphoric acid cross-linked tapioca starch was wrapped around and fried had a tender texture and good chewiness compared to the deep-fried squid of the control.

[0047] <Example 3> In Example 3, a coating agent was prepared with the formulation shown in Table 3, and the chicken thigh meat was subjected to a coating treatment by mixing and then fried. The detailed cooking method will be described below. Table 3 shows the results of the color difference, acid value, viscosity increase rate, visual evaluation of the frying oil composition after frying, and the sensory evaluation of the deep-fried product. [Cooking Method] (1) The frozen chicken thigh meat was thawed in the refrigerator overnight. (2) The skin of the chicken thigh meat was removed and cut into pieces of 28 - 32 g / piece. (3) 1350 g of chicken thigh meat and 540 g of the pickle liquid described in Table 3 were tumbled in a tumbler (MODEL F-15, manufactured by FLAVOR MAKER). (4) Starch and additives were mixed according to the formulation shown in Table 3 to obtain a coating agent. (5) The chicken thigh meat was taken out of the tumbler and put into a bowl, the coating agent of (4) was added, and using a flat beater, it was mixed for 3 minutes at speed 1 with a mixing machine (N50, manufactured by HOBART JAPAN CO., LTD.) to perform the coating treatment. At this time, the adhesion amount of the coating agent was an average of 3 parts by mass with respect to 100 parts by mass of the chicken thigh meat. (6)Coated the chicken thigh meat by dipping it into the batter liquid prepared by mixing an equal amount of cold water with tempura powder (manufactured by Daisho Co., Ltd., "Kitchen King Juicy Tempura Powder") to adhere the batter liquid. (7)Put 900 g of frying oil composition into a 1 L stainless steel pot. When the temperature of the frying oil composition reached 170 °C, five pieces of chicken thigh meat were put in and cooked by heating for 5 minutes to obtain fried chicken. (8)Performed the operation in (7) until 100 pieces were fried.

[0048]

Table 3

[0049] As shown in Table 3, the frying oil composition of Example 3-1 in which the coating agent containing oil-processed acetylated tapioca starch and α - modified high amylose corn starch was wrapped around the food material and fried had a smaller color difference value both after frying 45 pieces and after frying 100 pieces compared with the frying oil composition of Comparative Example 3-1 fried without wrapping the coating agent. Also, in visual evaluation, the occurrence of coloring and fried scraps was suppressed. In addition, the tempura of Example 3-1 in which the coating agent containing oil-processed acetylated tapioca starch and α - modified high amylose corn starch was wrapped around and fried had a juicy and tender texture compared with the control tempura.

[0050] <Example 4> In Example 4, a coating agent was prepared with the formulation shown in Table 4, and the oysters were coated by dusting and then fried. The detailed cooking method is described below. Table 4 shows the results of color difference, acid value, viscosity increase rate, visual evaluation of the frying oil composition after frying, and sensory evaluation of the tempura. Note that "-" in the table indicates that it was not evaluated. [Cooking Method] (1)Gently washed the frozen oysters with water to remove the ice on the surface. (2) Powdered coating agent was evenly sprinkled on oysters (20 - 25 g each), and the excess coating agent was removed with a brush to perform the coating process. At this time, the adhesion amount of the coating agent was an average of 6 parts by mass with respect to 100 parts by mass of oysters. (3) After passing the oysters through the whole egg liquid, raw breadcrumbs (manufactured by Fuji Breadcrumbs Industry Co., Ltd.) were adhered to the entire surface. (4) 900 g of frying oil composition was poured into a 1 L stainless steel pot. When the temperature of the frying oil composition reached 170 °C, 5 oysters were put in and cooked by heating for 5 minutes to obtain oyster fries. (5) The operation in (4) was carried out until 20 were fried in Comparative Example 4 - 1 and Example 4 - 1, and until 40 were fried in Comparative Example 4 - 2 and Example 4 - 2.

[0051]

Table 4

[0052] As shown in Table 4, the frying oil compositions of Examples 4 - 1 and 4 - 2, in which the coating agent containing oil - processed phosphoric acid - crosslinked tapioca starch was wrapped around the food ingredients and fried, had smaller color difference values compared to the frying oil compositions of Comparative Examples 4 - 1 and 4 - 2, in which wheat flour was wrapped around and fried. Also, in visual evaluation, coloring and the generation of frying scraps were suppressed. In addition, the oyster fries of Examples 4 - 1 and 4 - 2, in which the coating agent containing oil - processed phosphoric acid - crosslinked tapioca starch was wrapped around and fried, had a fresh, juicy texture with a crispy meat texture for the oysters compared to Controls 4 - 1 and 4 - 1, respectively.

[0053] <Example 5> In Example 5, a coating agent shown in Table 5 was prepared, and chicken thigh meat was subjected to a coating process by mixing and then fried. The following is a detailed cooking method. The color difference and acid value of the frying oil composition after frying are shown in Table 5. [Cooking Method] (1) Frozen chicken thigh meat was thawed in the refrigerator overnight. (2) The skin of the chicken thigh meat was removed and cut into pieces of 20 - 25 g per piece. (3) 8000 g of chicken thigh meat and 1600 g of the pickling liquid described in Table 1 were tumbled in a tumbler (“ESK - 60”, manufactured by VAKONA). (4) The coating agents shown in Table 5 were prepared. The preparation methods of Coating Agents 1 and 2 are as described later. (5) When the pickling liquid decreased, the coating agent of (4) was added into the tumbler and coating treatment was performed by mixing. The addition amount of the coating agent was an average of 5 parts by mass with respect to 100 parts by mass of the chicken thigh meat. (6) The coated meat was frozen. (7) 3000 g of frying oil composition was poured into a 3 L commercial fryer manufactured by Mach. When the temperature of the frying oil composition reached 180 °C, 400 g of the chicken thigh meat of (6) was put in and cooked by heating for 5 minutes and 30 seconds to obtain fried chicken. The chicken thigh meat of (6) was put into the refrigerator the day before and thawed. (8) The operation of (7) was performed 5 times a day using the same frying oil composition, and the heating time of the frying oil composition per day was set to 8 hours. (9) The operation of (8) was performed for 5 days, and the used frying oil composition was evaluated.

[0054] [Coating Agent 1] 60 parts by weight of acetylated phosphate - crosslinked tapioca starch A (“Actibody ATP - 25”, manufactured by J - Oil Mills Co., Ltd.) and 40 parts by weight of acetylated phosphate - crosslinked tapioca starch B (“Actibody ATP - 27”, manufactured by J - Oil Mills Co., Ltd.) were mixed to obtain a starch mixture. 99.55 parts by mass of the starch mixture, 0.1 part by mass of high - linoleic safflower oil, 0.05 part by mass of diglycerin monooleate (“Rikemal JV - 2681”, manufactured by Riken Vitamin Co., Ltd.), and 0.3 part by mass of trisodium citrate were uniformly mixed in a mixer (Super Mixer, manufactured by Kawata Co., Ltd.) at 2000 rpm for 3 minutes, and then heated in a shelf - type dryer at 70 °C for 11 days to obtain Coating Agent 1.

[0055] [Coating Agent 2] 99 parts by mass of Coating Agent 1 and 1 part by mass of a thickening polysaccharide (Xanthan Gum FJ, manufactured by Jungbunzlauer Austria AG) were uniformly mixed in a mixer (Super Mixer, manufactured by Kawata Co., Ltd.) at 2000 rpm for 3 minutes to obtain Coating Agent 2.

[0056]

Table 5

[0057] As shown in Table 5, the frying oil compositions of Examples 5-1 to 5-3 in which corn starch, Coating Agent 1 or Coating Agent 2 was wrapped around the food materials and fried had smaller color difference values and suppressed coloring compared to the frying oil composition of Comparative Example 5 fried without a coating agent. In particular, when Coating Agent 1 and Coating Agent 2, which are oil-processed starches, were used, the coloring suppression effect of the frying oil composition was remarkable (Examples 5-2 and 5-3). Also, regarding the acid value, the values of the frying oil compositions of Examples 5-1 to 5-3 were lower than the value of the frying oil composition of Comparative Example 5. From these facts, it became clear that by using the method of the present invention in which a coating treatment of wrapping a coating agent around the food material is performed, it is possible to suppress the coloring and the increase in acid value of the frying oil composition.

[0058] The coloring suppression method of the present invention is not limited to the above-described embodiments and examples, and various modifications are possible within a range that does not impair the effects of the invention.

Claims

1. A method for suppressing coloring of a frying oil composition when frying food, characterized in that a coating treatment is performed to wrap the food with a coating agent containing a starch composition, The method, wherein the starch composition contains one or more selected from the group consisting of oil-processed phosphoric acid crosslinked tapioca starch, oil-processed acetylated tapioca starch, and oil-processed acetylated phosphoric acid crosslinked tapioca starch.

2. The method according to claim 1, wherein the starch composition contains one or more selected from the group consisting of oil-processed acetylated tapioca starch and oil-processed acetylated phosphoric acid crosslinked tapioca starch.

3. The method according to claim 1 or 2, characterized in that the coating agent contains 0.7 parts by mass or more and 20 parts by mass or less of the starch composition with respect to 100 parts by mass of the food.

4. The method according to any one of claims 1 to 3, characterized in that the coating treatment is performed by one or two selected from the group consisting of mixing and dusting.

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